Crispy Crunchy Mizuna and Fried Glass Noodle Salad

Crispy Crunchy Mizuna and Fried Glass Noodle Salad

The salad has the crispiness of mizuna and the crunchiness of fried glass noodles! The two textures go together really well.

Ingredients: 2-3 servings

Mizuna greens
1/2 bunch
Cellophane noodles
about 30 noodles
Chicken breast
Cooking sake
1 tablespoon
Ground sesame seeds
to taste
Ponzu with yuzu
to taste
a small amount


1. Wash the mizuna very well, and cut into 2cm long pieces.
2. Cut up the harusame noodles with kitchen scissors into 2 cm long bits, and deep fry in 170°C oil for about 2 seconds, turn over, then another 2 seconds - a total of 4 seconds.
3. Put the chicken breast in a heatproof container, sprinkle with sake, cover with plastic wrap and microwave for 3 to 4 minutes at 600 W. Leave with the plastic wrap still on until cool, and then shred it up with your hands.
4. Combine the very well dried mizuna and the fried harusame noodles, and put on a serving plate.
5. Top with the chicken and sesame seeds.
6. Drizzle with the ponzu sauce and swirl on some ra-yu hot sesame oil to finish.

Story Behind this Recipe

I had some harusame glass noodles, but too little to turn into a soup or I tried deep frying them to use in a salad.