Chinese-style Cellophane Noodle Salad

Chinese-style Cellophane Noodle Salad

I used to love a dish made with cellophane noodles called "bansansuu" that used to be on the school lunch menu. It's a great accompaniment to karaage fried chicken. You can use malony noodles instead of the cellophane noodles.

Ingredients: 6 servings

Cellophane noodles or Malony noodles
100 g dried
1 scant teaspoon
50 g
The seasoning ingredients:
3 tablespoons
5 tablespoons
Soy sauce
3 tablespoons
Chicken soup stock granules
1 teaspoon
Sesame oil
2 tablespoons
a bit less than 1/2 teaspoon


1. Slice the cucumbers thinly, sprinkle with salt and put in a colander or sieve.
2. Boil the noodles following the instructions on the package.
3. Drain, cool in cold running water, and drain again.
4. Add a little salt to the egg and mix. Coat a frying pan thinly with oil, and make several usuyaki tamago (thin omelets) with the beaten egg. Once cooled, julienne. You can skip this and make finely scrambled eggs.
5. Cut the ham in half and slice into 5 mm wide pieces.
6. When the cucumber has wilted, squeeze it out very well to remove excess moisture.
7. Mix the flavoring ingredients in a bowl large enough to hold all the other ingredients. You don't have to add the ra-yu.
8. Chop up the cooked noodles into easy to eat pieces, add to the bowl with the flavoring ingredients.
9. Add the cucumber, ham, and egg to the bowl and mix well.
10. --

Story Behind this Recipe

I loved the "bansansuu" they used to serve for school lunch, so I re-created the dish from memory.