Deep-fried harusame + veg

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Forgot to write up this dish from a while back. It didn’t quite come out as Yusuke expected, but I thought it was pretty cool.

There were two components: fried harusame and a veggie stir fry.

To begin with the routine side, Yusuke whipped up a typical stir fry with soy sauce and oyster sauce, featuring carrots, green onions, shrimp, and bean sprouts.

The main inspiration behind this dish, though, was an experiment with harusame.

I’ve mentioned harusame on this blog a few times before. Since it’s been several months, I’m copying in my usual description again:

So what are harusame noodles, one might ask?

The wikipedia article offers the translation “cellophane noodles,” which sounds pretty much unappetizing to me. But other descriptions are better: glass noodles, bean thread noodles, or vermicelli.

According to Wise Geek, they’re Japanese noodles made from potatoes, sweet potatoes, rice, or mung bean starch.

The noodles are extremely thin and become translucent when cooked. Since they’re less dense or “doughy” than other types of noodles, they’re delightful in soup!

Harusame (春雨) means spring rain, and you can google for more pics.

We most recently bought a big pack at a nearby Chinese grocery. When it’s dry, it’s sort of nested in a pack, but not curly like instant ramen.

We don’t have a deep fryer, so Yusuke attempted his experiment in a fairly deep frying pan, pouring in a few glugs of canola oil and adding a pile of dry noodles over medium heat. He thought that more oil would’ve had a better effect, but I guess our pan wasn’t deep enough.

The harusame is hard, so as soon as it hits the hot oil, it starts to expand. When the whole tangle of noodles turned white in colour, he removed the batch and added another.

Some sections ended up rather more oily than others although he was quick with paper towels to soak up the oil. The final product, overall, had a rice cracker-like crunchiness.

After several batches were done…the giant mess happened.

In order to serve the dish, Yusuke wanted to make the finished tangle of noodles smaller. So, he put some on a plate, took a big knife, and went *SMACK* on top of the noodles. The result was a spectacular crunch action that had projectile consequences. In other words, the fried noodles shattered and debris went across the kitchen. But it still ended up nicely on our plates somehow in the end, and Yusuke arranged the veggie stir fry over the top.

Incidentally, lots of other crunchy little noodles escaped during various points of the process, so the clean up crew (moi) had lots to do!

Overall, it wasn’t perfect, but still tasty and kinda fun.

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