Shirataki – Light Japanese Vegetable Salad

If you’re looking for a lunch idea that’s light, satisfying, and full of flavor, this shirataki noodle salad is just what you need. A perfect mix of delicate noodles, crisp vegetables, tamagoyaki-style egg, and an aromatic sesame-ginger dressing — every bite will transport you straight to Japan.
Prepare it the night before, pack it in your lunchbox, and get ready to turn heads at work or school.

Ingredients – Salad:
• 200 g shirataki noodles (spaghetti style)
• hijiki seaweed, soaked in cold water for 30 minutes
• a few slices of ham, cut into thin strips
• 1 tamagoyaki (Japanese omelet), cut into strips
• carrot, cut into thin matchsticks
• cucumber, cut into thin matchsticks

Ingredients – Dressing:
• 2 tsp sesame oil
• 2 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tsp chili oil
• 1 tsp sesame seeds
• 1 clove garlic, grated
• 1 tsp freshly grated ginger
• 1 tsp brown sugar
• 1 finely chopped spring onion

Preparation:
Drain and rinse the shirataki noodles thoroughly, then pat dry with a paper towel.

In a small bowl, combine all the dressing ingredients and whisk vigorously until the sugar is fully dissolved.

Add the noodles to the bowl and mix well until evenly coated.

Cover and refrigerate overnight to allow the noodles to absorb the flavors.

Before serving, top the shirataki with hijiki, ham, omelet, carrot, and cucumber.

Tips:
• For more variety, add bean sprouts, mushrooms, or wakame seaweed — they’ll enhance the flavor and texture.
• If you prefer a milder taste, skip the chili oil and garlic for a sweeter, sesame-forward version of the dressing.

This salad is the perfect blend of simplicity and elegance — colorful, wholesome, and ready in minutes.