Immerse the glass noodles in boiling water for 2 minutes. Put into a sieve to drain. Beat the egg thoroughly. Cook the egg as a single sheet in a well-heated and oiled frying pan.
Finely julienne the cucumber. Cut the ham in half and finely julienne. Cut the lightly scrambled egg sheet into 4 pieces and finely julienne. Cut the glass noodles into easy-to-eat lengths. Put all these ingredients into a bowl.
In a smaller bowl mix the ☆ ingredients well. Add these to the bowl from Step 2. Add the ground white sesame seeds and mix well. For the best flavor, you should chill the salad well before serving.
Story Behind this Recipe
Cellophane noodle salad was served often for lunch at my elementary school. I wanted to eat it again, so I tried to recreate the recipe here.
In addition, finely julienned carrot and wood ear mushrooms would also be good in this salad. For the ham; you can substitute thinly sliced pork that has been quickly boiled, boiled chicken breast filets, or imitation crab. If you add ingredients, the flavoring will become diluted, so make sure to adjust the seasonings accordingly.