Gosh and golly has it really been 15 years ago???? No way..... Su-Shin on University Dr in S. Florida - to die for Harusame salad. We've never been able to get any other sushi/japanese restaurant to make it for us. The salad we had at Su-Shin was very much salady. Crunchy lettuce, cabbage, carrots and what have you. Then tossed with deep fried rice noodles. Linked are two different recipes similar to our memory.
Harusame are transparent noodles made from potato starch or mung bean starch. They are known as bean threads or cellophane noodles. As I recall watching from the sushi bar, the chef would cook the noodles as usual, then drain and toss into a deep fryer. Much steam followed. I like the idea of the home method of do little bits at a time. At any rate, we have never tried to deep fry harusame noodles.
Did I mention the 25lb bag of Quinoa we bought? And ideas for consuming said wonder food? Allow me to present:
Ingredients:
1 cup Quinoa
2 leeks
1 head radicchi
1 bell pepper
4 sweet peppers
Tomatoes
1 tsp vegetable bullion
1/2 tsp tomato bullion
1 pack bacon
Directions:
Cook bacon until extremely crisp. Remove from pan and drain on paper towels. Allow bacon drippings to cool then pour off most of the grease.
Cook quinoa as per instructions, adding bullion to water while cooking.
While bacon and quinoa are cooking, dice all veggies. Note, any crunchy cool raw veggie can be added or substituted.
When quinoa has completed cooking, transfer to used bacon frying pan. Turn heat to medium high. Brown quinoa and mix thoroughly with bacon bits and drippings. Crumble cooked bacon and add to quinoa. Stir and toss well. Add all diced veggies. Toss until well combined and veggies are slightly wilted.
Serve immediately and enjoy! We enjoyed. A lot. Not many leftovers. Shucky-darns. I had plans to serve the leftovers on top baked eggplant.
Goes good with red wine!
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