Five-Color Mung-Bean Noodle Salad

My mother made this salad during the hot and steaming Tokyo summers. This recipe came from her favorite Chinese cookbook, which actually presented “Japanized” versions of Chinese dishes. The preparation is very simple and quick, taking only 15 minutes. Cucumber, carrot, thin omelette, ham, soybean sprouts, and ryokuto harusame (mung-bean noodles) are served with a refreshing dressing. Parboiled broccoli flowerets, asparagus, bok choy, green beans, spinach, bell peppers, and fennel bu