Harusame Glass Noodle Stir-fry with Shrimp and Egg
Harusame glass noodles are dried noodles made with starch from ingredients such as potatoes. They don't have much taste on their own, but soak up soup and seasonings really well.
Photographed by Takeshi Noguchi
Rice & Noodles
Calorie count is per serving
Ingredients (Serves 2)
- 50 g harusame glass noodles (dried)Note
Dried noodles made from potato and sweet potato starch. They have a translucent white color.
- 80 g peeled shrimp
- 1/2 naga-negi long onion
- 2 eggs
- 1 tbsp sake
- 1/3 tsp salt
- Pepper, to taste
- Vegetable oil
Rehydrate the harusame noodles by boiling them, then strain and let cool, and cut into easy-to-eat pieces. Devein the shrimp if necessary, then rinse and wipe dry. Cut the naga-negi long onion diagonally into pieces 8 mm thick. Beat the eggs.
Oil a frying pan with 1/2 tbsp of vegetable oil and preheat over medium heat, then add the egg and stir roughly until it comes together in bite-sized clumps, then remove from heat and remove the egg from the pan.
In the same frying pan, add 1 tbsp of vegetable oil and heat over medium heat, then add the shrimp and stir-fry. When the shrimp change color, add the naga-negi long onion and briefly stir-fry. When the naga-negi long onion starts to become tender, add the harusame noodles and continue to stir-fry. When the harusame noodles have separated, add the cooked egg and the ingredients for [A] in the order listed, and continue stir-frying to mix in.
Rehydrating Harusame Glass Noodles
(1) Bring a pot full of water to a boil and add the dried harusame noodles. Stir with cooking chopsticks. When the water comes back to a simmer, reduce heat to medium and boil for about 2 min. Strain and let rest in the strainer to drain and cool.
(2) Place the strained harusame noodles on a cutting board and cut the clump of noodles roughly into thirds. Rehydrating the dried white harusame noodles will make them softer and clearer, and they will increase to 3-4 times their dried weight.
(3) When adding harusame noodles to salads or other aemono dressed dishes, stir the noodles in the dressing or sauce used in the dish in order to separate them and to let them absorb the flavors.