Pour boiling water over aburaage to drain the excess oil. Cut the napa cabbage, carrot, and aburaage into bite-sized pieces. I recommend shredding them.
Stir-fry the vegetables and aburaage with sesame oil. When the Napa cabbage starts to cook through, add all the flavouring ingredients, and continue stir-frying until the napa cabbage becomes soft and wilted.
Pour in the water and bring to a boil. Add the harusame glass noodles and simmer until they are cooked through.
If all the liquid is evaporated before the harusame noodles are cooked through, add more water.
Story Behind this Recipe
I created this recipe because my family loves harusame glass noodles.
When you add plenty of sesame oil, the harusame glass noodles won't stick to each other so much. If they stick together after they've finished cooking, drizzle with a small amount of sesame oil, and separate them. I use short harusame glass noodles. If you are using long ones, they might be difficult to handle so you can try cutting them with kitchen scissors.