Harusame Glass Noodles in Sweet Vinegar Dressing
春雨の甘酢和え · Harusame no Amazu-ae
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Harusame are thin, slippery glass noodles made from potato or mung bean starch, and in this side dish they are tossed with komatsuna (Japanese mustard greens), carrot, and sweet corn in a light sweet-and-sour dressing. Children love the springy, slurpable noodles, and the pops of corn add natural sweetness that makes the greens go down easily. The trick that makes it work in the preschool kitchen is warming the dressing first: heating the vinegar softens its sharp tang, so even kids who usually shy away from anything sour happily clean their bowls. It is quick to put together and makes a refreshing partner to rice and a simple main.
Wheat-free, but uses soy sauce (made with wheat). Japanese school-lunch allergy menus usually allow it, so check with your doctor. How to read the labels
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 4.1 gharusame (glass noodles)Thin, translucent noodles made from potato or mung bean starch that soften quickly in hot water. Substitute: Mung bean glass noodles or thin rice vermicelli.
- 40.5 gkomatsunaA mild Japanese leafy green (Japanese mustard spinach) with tender stems. Substitute: Spinach or bok choy.
- 6 gcarrot
- 10.5 gwhole kernel corn (canned or frozen)
Seasonings
- 1.2 gsugar
- 1.2 gsesame oil
- 2.4 gvinegar
- 1.2 gsoy sauce
- 0.3 gsalt
About the Japanese ingredients in this recipe
- harusame (glass noodles) (春雨)
- Thin, translucent noodles made from potato or mung bean starch that soften quickly in hot water. Substitute: Mung bean glass noodles or thin rice vermicelli.
- komatsuna (こまつな)
- A mild Japanese leafy green (Japanese mustard spinach) with tender stems. Substitute: Spinach or bok choy.
Directions
- 1
Boil the harusame and cut it into 3 cm lengths. Rinse under running water to cool, then drain well. Cut the komatsuna into 2 cm pieces and the carrot into short matchsticks.
- 2
Boil the komatsuna, carrot, and corn separately (if you are using corn that is not frozen, there is no need to heat it). Rinse under running water to cool.
- 3
Combine the dressing ingredients and heat them to cook off the sharpness of the vinegar.
- 4
Squeeze the vegetables from step 2 to remove excess water, then toss them with the harusame and the dressing from step 3.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 45 kcal | 90 kcal | 45 kcal |
| Protein | 1 g | 2.1 g | 1 g |
| Fat | 1.4 g | 2.7 g | 1.4 g |
| Carbohydrates | 8.3 g | 16.5 g | 8.3 g |
| Fiber | 1.4 g | 2.7 g | 1.4 g |
| Salt equivalent | 0.5 g | 0.9 g | 0.5 g |
| Calcium | 72 mg | 144 mg | 72 mg |
| Iron | 1.2 mg | 2.4 mg | 1.2 mg |
| Potassium | 238.5 mg | 477 mg | 238.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 45 kcal | 1 g | 1.4 g | 8.3 g | 1.4 g | 0.5 g | 72 mg | 1.2 mg | 238.5 mg |
| 1 adult serving | 90 kcal | 2.1 g | 2.7 g | 16.5 g | 2.7 g | 0.9 g | 144 mg | 2.4 mg | 477 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
