Harusame rice noodles with shrimp
2 servings
15 minutes
Harusame rice noodles with shrimp is a delicate and exquisite dish of Japanese cuisine, infused with a harmony of flavors. The thin glass noodles are light and airy, perfectly absorbing the aromas of fresh vegetables, garlic, and soy sauce. Tiger shrimp add sophistication to the dish, while spinach and sesame oil give it a rich flavor with nutty notes. This dish comes from traditional Japanese gastronomy, where balance and simplicity in preparation are valued. It is perfect for a light dinner or special occasions when you want to experience the tenderness of seafood and the richness of natural ingredients. Served with sesame seeds that complement the texture by adding a pleasant crunch. Simple to prepare yet elegant in presentation—this recipe embodies the Japanese philosophy of taste and aesthetics.
1
Boil rice noodles in boiling water for 5 minutes and rinse in cold water.
- Rice noodles: 180 g
2
Cut the vegetables into thin strips and finely chop the garlic.
- Courgette: 60 g
- Bell pepper: 100 g
- Onion: 40 g
- Carrot: 30 g
- Garlic: 1 clove
3
Fry the vegetables with shrimp in sunflower oil for 3-4 minutes in a hot pan.
- Courgette: 60 g
- Bell pepper: 100 g
- Onion: 40 g
- Carrot: 30 g
- Tiger prawns: 6 pieces
- Sunflower oil: 30 ml
4
At the end of frying, add and sauté the finely chopped garlic.
- Garlic: 1 clove
5
Add rice noodles, soy sauce, hondashi, spinach, sesame oil, and 2 tablespoons of water, and mix.
- Rice noodles: 180 g
- Soy sauce: 40 ml
- Hondashi (instant dashi granules): 4 g
- Fresh spinach leaves: 30 g
- Sesame oil: 30 ml
- Rice noodles: 180 g
6
Cook until all the water evaporates, season with pepper to taste.
- Ground black pepper: to taste
7
Place the noodles on a plate, sprinkle with sesame, and serve.
- Sesame seeds: 3 g
