Harusame Salad (バンサンスー)
Harusame salad or ban san su is a Japanese vermicelli noodle salad popular for school lunches.
- Prep time
- 15 min
- Cook time
- 5 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 250 g harusame noodles
- 1 cucumber (cut in matchsticks)
- 1 cup julienned carrots
- 1 pinch salt
- 2 tsp sugar
- 1/2 cup rice vinegar
- 1/4 cup sesame oil
- toasted white sesame seeds (for sprinkling)
Instructions
- 1
Sprinkle pinch of salt over cucumber matchsticks and set in a colander to extract some of the liquid. Set aside while preparing other ingredients.
- 2
Bring a large pot of lightly salted water to boil. Put in harusame noodles and cook according to package instructions.
- 3
While noodles are boiling, mix sugar, rice vinegar, and sesame oil together to form the dressing. Set aside.
- 4
In the last minute of boiling the noodles, add the julienned carrots. Drain everything in a large colander and immediately place in ice water to cool.
- 5
Drain the noodles and carrots from the ice water and place in a large serving bowl. Add the cucumbers, pour the dressing, and mix. Finish the salad by sprinkling some toasted white sesame seeds on top. Harusame salad must be eaten the day it is made as the vermicelli dries out in the refrigerator.