Follow the packaging instructions to rehydrate harusame noodles. My package instruction is to boil harusame noodles for 4 minutes. Rinse under cold water to remove the starch. Drain well so the dressing won’t be diluted. Cut into smaller lengths if you like.
Rehydrate wakame in water for 15 minutes. Squeeze the water out and set aside.
Cut the cucumber in half lengthwise and thinly slice diagonally.
Cut carrot into thin slabs and cut into julienne strips.
Sprinkle kosher salt over the cucumber and carrot and coat well. Set aside for 5 minutes. Then quickly rinse off the salt and squeeze water out. Set aside.
Cut the black forest ham into julienne strips. Now all the ingredients are ready.
In a medium bowl, combine the dressing ingredients and whisk all together.
In a large bowl, add harusame noodles, vegetables, ham, wakame, and sesame seeds, and pour the dressing. Toss all together. Chill the salad in the fridge for at least 30 minutes before serving.
You can keep the leftovers in an airtight container and keep in the refrigerator for up to 2 days.