Harusame noodles are Japanese noodles made from potato, sweet potato, rice, or green bean starch. They are gluten-free and can be used in salads, soups, stir-fries, and spring rolls. They are also known as Japanese vermicelli or harusame sai fun and can be found under various names.
Harusame noodles are Japanese noodles made from potato, sweet potato, rice, or green bean starch. They are closely related to cellophane noodles and can be used as a substitute in recipes. Since these noodles typically don’t contain gluten, they’re a good food choice for people with gluten intolerance, though the label should always be read carefully, just in case.
Some companies produce harusame noodles under the name “Japanese vermicelli” or “harusame sai fun”. A packet of noodles will typically contain several bundles of noodles, which take the shape of long, flat or rounded bars. When the noodles are uncooked, they are slightly whitish with a hint of translucency. After cooking, the noodles will become completely clear.
There are several ways to use harusame noodles. Some cooks break up the raw noodles, using the pieces for texture in a salad. This usage leads some people to call Japanese noodles “salad noodles.” The noodles can also be fried until crisp, used in soups, or served as part of a stir-fry. Soaking the noodles before cooking will make them more tender and slightly chewy, and the noodles can also be used directly for things like filling fresh spring rolls after they’ve been soaked.
Unlike cellophane noodles, harusame noodles are not dried in nests. This simplifies portion control, as cooks can simply measure out how much noodles they need, rather than having to try to separate a stubborn nest of noodles. Of course, Harusame can be soaked and rolled into nests. These nests can be fried and used as bowls or nests for food.
If you are having trouble finding harusame noodles, try searching for bean strings, bai fun, fen si, silk powder noodles, sohoon, tung boon, bun tau, sai fun, glass noodles, slippery noodles, or mung bean strings . Despite the exotic array of names, all of these noodles are essentially the same, made with a powdered starch base that can be derived from an assortment of sources. While these noodles are generally tasteless, they absorb flavor readily, making them a great choice for a range of dishes as they will soak up sauces and spices quite effectively.
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