Japanese bean noodles are made from mung beans ground into starch—they're technically not noodles at all.
Bean Noodle Salad
Dive into a vibrant bean noodle salad that's as delightful to the eyes as it is to the palate! Featuring delicate harussame noodles, crisp cucumbers, and a zesty sesame dressing, this dish is a perfect blend of freshness and flavor. Whip it up in minutes for a light meal or a stunning side at your next gathering!
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 1/2 cenoura fatiada
- 1 pepino fatiado
- 3 colheres de sopa de água (45ml) (45 ml)
🥩Meat & Seafood(1)
- presunto vegano fatiado (usamos da goshen!)optional
🫙Pantry Staples(4)
- 3 colheres de sopa de farinha de grão-de-bico (21g) (45 ml)
- 1 colher de sopa de azeite (15 ml)
- 1 colher de sopa de vinagre de arroz (15 ml)
- 1 fio de óleo de gergelim tostadooptional
🧂Spices & Seasonings(2)
- 1 pitada de sal
- 1 pitada de cúrcuma
📦Other(3)
- 4 ninhos de harussame
- 2 colheres de sopa de polvilho doce (12g) (30 ml)
- omelete vegano (receita abaixo)
👨🍳 Instructions
- 1
Peel the cucumber to create stripes and slice it into thin strips to resemble noodles.
- 2
Do the same with the carrot and set aside.
- 3
Mix chickpea flour with tapioca starch, water, turmeric, and salt to form a batter.
- 4
Fry the batter in a little olive oil until golden brown on both sides.
- 5
Chop the cooked vegan omelet.
- 6
Slice the vegan ham (optional).
- 7
Cook the harussame noodles and combine all ingredients.
- 8
Season with sesame oil, salt, and rice vinegar.
💡 Pro Tips
- ✓Cook harusame (sweet potato starch noodles) for exactly 3-4 minutes in boiling water, then shock in ice water immediately to prevent overcooking - they turn mushy beyond 5 minutes due to complete starch gelatinization.timing3-4 minutes
- ✓Use a 3:1 ratio of chickpea flour to tapioca starch for the vegan omelet because tapioca provides elasticity while chickpea flour gives structure and protein coagulation at 160°F.ingredient3:1 ratio, 160°F
- ✓Cut cucumber and carrot julienne to 2-3mm thickness using a mandoline or sharp knife - this matches harusame noodle diameter and ensures uniform texture distribution in each bite.technique2-3mm thickness
- ✓Add sesame oil last and off heat because its volatile compounds evaporate above 350°F, losing 60% of nutty flavor compounds when overheated.timing350°F, 60% flavor loss
- ✓Salt the julienned vegetables 15 minutes before mixing to draw out excess moisture through osmosis, preventing the salad from becoming watery and diluting flavors.technique15 minutes
Share this recipe
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
Share this recipe
Japanese bean noodles are made from mung beans ground into starch—they're technically not noodles at all.
Bean Noodle Salad
Dive into a vibrant bean noodle salad that's as delightful to the eyes as it is to the palate! Featuring delicate harussame noodles, crisp cucumbers, and a zesty sesame dressing, this dish is a perfect blend of freshness and flavor. Whip it up in minutes for a light meal or a stunning side at your next gathering!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 1/2 cenoura fatiada
- 1 pepino fatiado
- 3 colheres de sopa de água (45ml) (45 ml)
🥩Meat & Seafood(1)
- presunto vegano fatiado (usamos da goshen!)optional
🫙Pantry Staples(4)
- 3 colheres de sopa de farinha de grão-de-bico (21g) (45 ml)
- 1 colher de sopa de azeite (15 ml)
- 1 colher de sopa de vinagre de arroz (15 ml)
- 1 fio de óleo de gergelim tostadooptional
🧂Spices & Seasonings(2)
- 1 pitada de sal
- 1 pitada de cúrcuma
📦Other(3)
- 4 ninhos de harussame
- 2 colheres de sopa de polvilho doce (12g) (30 ml)
- omelete vegano (receita abaixo)
👨🍳 Instructions
- 1
Peel the cucumber to create stripes and slice it into thin strips to resemble noodles.
- 2
Do the same with the carrot and set aside.
- 3
Mix chickpea flour with tapioca starch, water, turmeric, and salt to form a batter.
- 4
Fry the batter in a little olive oil until golden brown on both sides.
- 5
Chop the cooked vegan omelet.
- 6
Slice the vegan ham (optional).
- 7
Cook the harussame noodles and combine all ingredients.
- 8
Season with sesame oil, salt, and rice vinegar.
💡 Pro Tips
- ✓Cook harusame (sweet potato starch noodles) for exactly 3-4 minutes in boiling water, then shock in ice water immediately to prevent overcooking - they turn mushy beyond 5 minutes due to complete starch gelatinization.timing3-4 minutes
- ✓Use a 3:1 ratio of chickpea flour to tapioca starch for the vegan omelet because tapioca provides elasticity while chickpea flour gives structure and protein coagulation at 160°F.ingredient3:1 ratio, 160°F
- ✓Cut cucumber and carrot julienne to 2-3mm thickness using a mandoline or sharp knife - this matches harusame noodle diameter and ensures uniform texture distribution in each bite.technique2-3mm thickness
- ✓Add sesame oil last and off heat because its volatile compounds evaporate above 350°F, losing 60% of nutty flavor compounds when overheated.timing350°F, 60% flavor loss
- ✓Salt the julienned vegetables 15 minutes before mixing to draw out excess moisture through osmosis, preventing the salad from becoming watery and diluting flavors.technique15 minutes