Refreshing Lemon Chicken and Harusame

Lemon Chicken and Harusame, also known as rice noodles, combines chicken, vegetables and noodles in a delicious lemony white wine chicken broth.  The harusame absorbs the broth.  This is a meal your whole family will love.

This is an original and refreshing recipe that uses chicken, vegetables and harusame. Harusame, also known as rice noodles or glass noodles are sold dry. The are either clear or white and are a very popular addition to dishes like hot pots or sukiyaki. There is a Korean dish called japchae that uses stir fried rice noodles with beef. I had an idea to combine the two dishes. The rice noodles absorb the liquids and are very flavorful, and the veggies combine well with it. I will sometimes add fish sauce and then top this dish with fresh cilantro which gives it more of a Thai-fusion feel. However, this is a more basic recipe that I hope you will enjoy.

Refreshing Lemon Chicken and Harusame

Lemon chicken and Harusame uses a lot of ingredients but it is very easy to make.  Harusame soaks up liquid but it can take a little time, so be sure to let it rest for a few minutes before serving.  I use chicken thighs to make this recipe, although white meat will work as well.  Be sure not to overcook the chicken when you sauté it- it should just be cooked enough to turn white on the outside,

10 mins 20 mins 6 servings
PREP 10 mins
COOKING 20 mins
YIELD 6 servings


  • 1 TBSP white sesame seeds
  • 1/2 Red Bell Pepper, thinly sliced (70g)
  • 1/2 Yellow Bell Pepper, thinly sliced (70g)
  • 1 1/2 cups Bean Sprouts (300g)
  • 5 Kale Leaves, chopped (40g)
  • 5 sprigs fresh Italian Parsley
  • 1/2 cup White Table Wine (100ml)
  • 2 1/2 cups Chicken Consommé
  • 1 TBSP Sesame Oil
  • 1/2 Lemon or 2 TBSP Lemon Juice
  • 2 Shiitake Mushrooms, stems removed and sliced thin
  • 1/4 cup Chopped Scallions
  • 1 120g package of dried Rice Noodles (Harusame)
  • 2 large skinless, boneless Chicken Thighs, diced


  • Sauté chicken in olive oil over medium high heat until white on the outside.

  • Stir in red pepper, yellow pepper, shiitake and kale.  Continue to sauté over medium high heat for 5 more minutes.

  • Add water, wine, and squeeze in the juice from the lemon (or add lemon juice).

  • Bring to a boil and add noodles.  Continue boiling for 3 minutes while continuously stirring to be sure the noodles don’t stick together.

  • Reduce heat to low, cover an simmer 5 minutes.  Add bean sprouts.  Stir into the noodles.

  • Turn the heat up to medium high and bring to a boil once again.  Add the scallion, parsley and sesame seeds.  Cook for another 30 seconds and then remove from heat.  Let stand for 5 minutes for the noodles to absorb more of the liquid.

  • Serve with a lemon wedge.  Add salt and pepper to taste.


  • There are several types of harusame you can buy.  They vary by length and thickness.  This recipe works with any dried rice noodles, but don’t be fooled just because the noodles don’t look like there are enough.  Harusame expands when cooked as it absorbs liquids,
  • ‘This recipe does not include salt but will pick up a salty taste from the consommé.  If you use unsalted consommé be sure to add 1/2 tsp of salt when you add the consommé to the pot.
  • ‘This recipe calls for table wine instead of cooking wine.  It’s much healthier.  There is an old adage that you should only cook with wines that you would drink.


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