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Harbin-Style Chinese Salad with Glass Noodles

A bright, unusual salad that adds a splash of color to any table. China gave this salad to the world's cuisine. It used to be that you could only try a salad like this in a restaurant, but now you can find all the ingredients in stores and make it yourself at home.

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Harbin Chinese salad with funchosa
Harbin Chinese salad with funchosa Harbin Chinese salad with funchosa Harbin Chinese salad with funchosa
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 10 % 3 g
Fats 21 % 6 g
Carbohydrates 69 % 20 g
124 kcal
GI: 24 / 71 / 5
  • This Harbin-style Chinese salad with glass noodles comes together quickly and easily. So, gather all the ingredients you'll need. 1. The first step is prepping the vegetables. Wash, dry, and cut the cucumber, carrot, and the right amount of cabbage into thin strips. You can grate the fresh carrot and cucumber on a julienne (Korean-carrot) grater. 2. Then the prepared vegetables go into the marinade (the salad dressing). 3. To make the marinade (dressing), combine the sesame oil, soy sauce, brown sugar, and lemon juice squeezed from half a lemon. If you don't have sesame oil, use a plain neutral sunflower oil, and swap the brown sugar for honey. Instead of lemon juice you can use rice vinegar or regular 6% vinegar, though it won't be quite as good. If you like, you can also add a little ground coriander to the dressing. 4. Now prepare the "glass" rice noodles. You don't need to boil them — just pour boiling water over them and let them sit, covered, for five minutes. Then rinse the noodles under cold running water and drain them in a colander until all the water runs off. 5. Meanwhile, make the egg crêpes. Beat two eggs with a whisk until smooth and season with salt. Cook two thin crêpes in a hot, dry skillet, browning them on both sides. Let the crêpes cool, roll them up, and cut them into noodle-like strips. 6. Combine the marinated vegetables, noodles, and egg strips in a deep salad bowl. If the noodles are too long, you can cut them into 2–3 pieces first. 7. Toast the sesame seeds in a dry skillet until golden — this brings out their aroma and makes them tastier. 8. Transfer the finished salad to a plate, sprinkle with the toasted sesame seeds, and serve. Similar glass-noodle salads exist in Japanese and Korean cuisine too. Any home cook can make this one. Enjoy!
  • Since everyone's tolerance for salty, sweet, bitter, spicy, sour, and pungent flavors is different, always add spices and seasonings to your own taste! If you're using a seasoning for the first time, keep in mind that some spices are especially important not to overdo (chili pepper, for example).
  • When adding soy sauce to a dish, bear in mind that it's quite salty. Reduce the total amount of salt, or you risk over-salting.

Caloric content of the products possible in the composition of the dish

  • Fresh cucumbers - 15  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Soy sauce - 51  kcal/100g
  • Napa cabbage - 16  kcal/100g
  • Dried whole sesame seeds - 563  kcal/100g
  • Hulled sesame seeds - 582  kcal/100g
  • Salt - 0  kcal/100g
  • Lemon juice - 16  kcal/100g
  • Brown sugar - 394  kcal/100g
  • Chicken egg - 80  kcal/100g
  • Sesame oil - 899  kcal/100g
  • Glass noodles - 351  kcal/100g

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