Боюсь, и с поиском сложно: ни в каталоге наха, ни в яндексе, ни в гугле, ни в яху не нашлось

В гугле найдется если искать harusame salad

ну и?..

И значит, что с поиском не так сложно, как кажется.

http://www.helmutlange.de/harusame_sara da.htm - по-немецки
http://forum.otakuland.cz/lofiversion/i ndex.php/t250.html - по-чешски
http://henyhai.sblog.cz/recepty/o6 - опять по-чешски
http://miyukinoobanzai.hp.infoseek.co.j p/harusame%20no%20sunomono3.html харусаме-но со-но-моно (по-английски)
http://www.chefkoch.de/rezepte/22147109 1869755/Japanischer-Glasnudelsalat.html - немецкий

Третья ссыла не по-чешски.
Словаки.

Ingredients
1 (3 1/2 ounce) package harusame noodles
2 cucumber (8 inches or 7oz total)
1 (6 ounce) can tuna
1 pinch salt and pepper

Chuka Dressing
8 tablespoons vegetable oil
2 teaspoons sesame oil
4 teaspoons light soy sauce
2 teaspoons mirin
1 tablespoon sesame seed, roasted and ground
1/2 teaspoon salt

Directions
1 Cut noodles into 2-inch lengths.
2 Bring a pot of water to the boil.
3 Turn off the heat and add the noodles.
4 Let them soak for 3-4 minutes or until transparent.
5 Transfer to a colander, rinse with cold water and drain.
6 Slice cucumbers thinly and sprinkle with a little additional salt.
7 Blot the cucumber slices dry and place them in a bowl with the noodles.
8 Drain the tuna and add it to the noodles and cucumber.
9 Sprinkle salad with the Chuka Dressing.
10 Season with salt and pepper.

11 Chuka Dressing:.
12 Combine all ingredients in a screw top jar.
13 Shake well and refrigerate until needed.
14 shake well again just before using.

Ingredients:

1 Head lettuce
2 Green Onions
2 oz. saifun or maifun noodles
2 tsb. sliced roasted almonds
2 tsb. white sesame seed
2 chicken breasts

Dressing

2 tsb sugar
1 tsb salt
1/2 tsb black pepper
1/4 cup salad oil

3 tsb rice vinegar

3 drops sesame seed oil


Gather all salad ingredients and toss together - toss almonds and sesame seed over salad and serve.

Boil chicken in one cup of water, then tear into small pieces and place in frying pan, heating pan to allow moisture from chicken to evaporate. Season with salt and pepper while chicken is hot. Cool chicken and refrigerate until ready to mix with other salad ingredients.

Shred lettuce, chop green onions.

Deep fry noodles in new oil (oil temperature should be hot but not smoking).

Deep fry in small batches.

Lemon Tuna Harusame Salad

Ingredients:


1 (3.5 oz) package harusame noodles


2 cucumbers (8 inches or 7oz total)


1 (6 oz) can tuna


1 pinch koshur salt and freshly ground pepper


2 tsp freshly squeezed lemon juice


Chuka Dressing

8 tablespoons vegetable oil


2 teaspoons sesame oil


4 teaspoons light soy sauce


2 teaspoons mirin


1 tablespoon sesame seeds, roasted and ground


1/2 teaspoon koshur salt

Prep Time: 15-20 min

Cooking Time: N/A

Instructions:
1. Cut noodles into 2-inch lengths.
2. Bring a pot of water to the boil.
3. Turn off the heat and add the noodles.
4. Let them soak for 3-4 minutes or until transparent.
5. Transfer to a colander, rinse with cold water and drain.
6. Slice cucumbers thinly and sprinkle with a little additional salt.
7. Blot the cucumber slices dry and place them in a bowl with the noodles.
8. Drain the tuna and add it to the noodles and cucumber.
9. Add lemon juice.
10.Sprinkle salad with the Chuka Dressing.
11.Season with salt and pepper.


Chuka Dressing:
1. Combine all ingredients in a screw top jar.
2. Shake well and refrigerate until needed.
3. Shake well again just before using.

Harusame (Glass Noodles) are a lot of fun and very easy to use. They are very common in Thai dishes but are found in most Asian cuisines. This is a simple Japanese recipe that should serve two people.
What You Will Need
1 package of glass noodles
1 handful of mixed baby greens (teeny tiny fresh leaves)
1 sheet of nori seaweed
1 block of silken tofu and/or
4 large tiger shrimp, cooked and shelled byt tail on
some shoyu (soy sauce)
some wasabi
some gomasio (sesame salt)
a few drops of sesame oil

What To Do Now
Soak the dried noodles in warm water for at least five minutes or put them in boiling water for less than one minute.

While the noodles are soaking, wave the piece of nori over a lit burner to toast it lightly.

Arrange the mixed baby greens in two bowls. (Glass bowls would be nice.)

Pick up the noodles by inserting a hashi (chopstick) through the mass and letting them fall over it. Lift them and then carefully lower them into the centre of the greens. Carefully slice the tofu into cubes and arrange around the piled noodles on the greens.

If you are using shrimp place two of them together in each bowl, perhaps to the upper left side.

Drizzle shoyu liberally onto the greens, noodles, and tofu. Drizzle a few drops of sesame oil. Break the nori into smallish pieces and let them fall over the noodles. Garnish with gomasio.

hope this helps

Огромное спасибо!

Будьте проще, поищите на слово "Фунчёза."

там редька обязательна.
и джусай.
и технология иначе.
дунганские пляски

Вроде как корейское. Дунгане- муслимы, это не их.

Выглядит элементарно. Разве что лапша - именно рисовая, а масло - кунжутное. А если она - обычная, и масло - "постное", подсолнечное?

Обжаривать тоже на кунжутном?

Нет, кунжутное для жарки не годится, только для ароматизации. Его можно добавить или в самом конце жарки, буквально перед снятием с огня, или в холодном виде как часть заправки. В блюда как описывает автор поста я предпочитаю первый способ.

Спасибо.

На том, которое азиатское и добавляется для вкуса, жарить не надо.