Wakame and Harusame Noodles
Japanese seaweed and noodles in a ginger vinegar dressing.
10 minutes+
35kcal
0.5g
- Nutrition facts are for one serving.
- Time to soak is not included in the cooking time.
Ingredients(Servings: 2)
Directions
-
Mix together (A) well in a bowl forming the dressing.
-
Soften the wakame by soaking in water. Quickly dip in boiling water, remove, then in ice water and remove. Firmly wring dry and cut into large bite size pieces.
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Thinly slice the cucumber and sprinkle with salt. Quickly rinse and firmly wring dry.
-
Soften the harusame noodles in boiling water. Rinse in a strainer and dry. Cut into edible size lengths.
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Mix together (2)-(4) in a bowl. Pour on the dressing from (1) and serve.
Cooking Basics
Cucumbers - thin rounds
Cut off both ends, and then slice from end to end at consistent widths.
Ginger - mincing
Remove the skin of the ginger and thinly slice, gradually sliding and stacking the slices. Then mince the ginger into fine pieces, and slice again finely at right angles.
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