It’s been a scorching hot, humid week, so I made a refreshing Glass Noodle Salad with Crabmeat for dinner. While binging on the Midnight Tokyo Diner series on Netflix, I was drawn to this Glass Noodle Salad featured on one of the episodes. The salad was simple and easy. And it looked so scrumptious, especially if one is watching it on an empty tummy.
So, I turned to my reliable source of Japanese recipes, the site Just One Cookbook by Namiko Chen, a good friend.
Namiko described the Japanese Glass Noodle Salad as light, with vinaigrette flavors that were savory and tangy all at once. She also explained that in Japan, this is called Harusame Salad, the former is what the Japanese call the cellophane noodles. The difference between the traditional salad Namiko featured and mine was that I used crab meat instead of the sliced ham which was in her original recipe.
I had all the ingredients in my refrigerator. That was also a good reason for me to assemble everything together. The only cooking I did was the egg omelet. All that was needed was to pour the dressing at table side.
The soft, silky noodles paired well with the chilled, crisp cucumbers, carrots, and bell peppers. I topped everything with slices of the egg and crab meat flakes. I poured the fragrant, light golden dressing around the salad as we sat down for dinner. The sweet-salty aromas mixed in with the freshness of the ingredients were just what we needed on a sultry-hot summer day.
Glass Noodle Salad with Crabmeat
- Small skillet
- Salad bowl
- small bowls
For Salad Dressing:
- 4 Tablespoons seasoned rice vinegar
- 2 Tablespoons soy sauce
- 1 Tablespoon honey
- ½ teaspoon roasted sesame oil
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
For the salad:
- 2 Tablespoons vegetable oil
- 2 whole eggs, beaten
- 8 oz. dried sotanghon (glass noodles) noodles; pre-soak for 10 minutes
- 1 whole cucumber, peeled, sliced
- ½ piece carrot, peeled, julienned strips
- ½ piece red bell pepper, sliced in thin stips, seeded
- ¾ cup canned crab meat
To make the dressing:
- In a bowl, combine the ingredients: rice vinegar, soy sauce, honey, sesame oil, salt and ground black pepper. Mix well.Keep refrigerated in a covered container or jar until ready to serve the salad.
To make and assemble the salad:
- Soak the sotanghon (glass noodles) in a bowl filled with water, for approximately 10 minutes, till noodles are soft.Drain and discard liquid. Place the noodles in the center of a salad bowl.
- Beat the eggs in a small bowl till frothy. Pour the oil in a small skillet, over medium heat.When oil is hot, pour the beaten eggs all around to make a round omelet.Cook the omelet for about 4 to 5 minutes till no liquid traces are left.When omelet is cooked, transfer to a plate. Slice the omelet in strips. Set aside.
- Arrange the sliced cucumbers, carrots and bell pepper strips next to the glass noodles. Top the salad with the sliced egg omelet and crabmeat flakes.Mix and combine the salad ingredients. Pour the salad dressing at table side just before dinner.
- I used canned crab meat for this recipe. In her original recipe for Harusame Salad, Namiko Chen of Just One Cookbook used deli ham slices. Feel free to use whatever is your preference.
Notes on Nutrition: The nutrition information provided in the recipe links is an estimate and will vary based on cooking methods and specific brands of ingredients used.
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