Harusame noodles or cellophane noodles are commonly used to make delicate salads in Japan. Here they are enlivened with a spicy wasabi and pickled ginger dressing. To give this dish an authentic feel, slice the vegetables as finely as possible.

Serves 6

INGREDIENTS

FOR THE DRESSING:

• 1 tbsp. white miso
• 1 tbsp. hot water
• 1 shallot, minced
• 1 tbsp. minced pickled ginger
• Pinch of wasabi, to taste
• 1 tbsp. rice vinegar
• 1 tbsp. soy sauce
• 1/2 cup grapeseed oil or canola oil

FOR THE SALAD:

• 1 3/4 oz. dried harusame noodles or cellophane noodles (bean thread noodles)
• 1 small cucumber, cut into very thin strips
• 1/2 carrot, cut into very thin strips
• 1 scallion, finely shredded

INSTRUCTIONS

1. Make the dressing: Mix the miso to a paste with the hot water, and whisk together with the shallot, ginger, wasabi, rice vinegar, and soy sauce. Slowly whisk in the oil in a thin stream, to thicken. Taste and adjust the seasoning, and add more wasabi, if desired.
2. Bring a saucepan of water to a boil and cook the noodles according to the package directions. Refresh in cold water and drain.
3. Mix the noodles, cucumber, carrot, and scallion in a large salad bowl or in individual serving dishes.
4. Just before serving, pour the dressing over the salad and toss to mix.