Cook the harusame noodles and drain into a colander. Cut into easy to eat lengths and drain well. Combine the ● ingredients.
Julienne the cucumber, sprinkle with a little salt and leave for a while, then squeeze out well. Slice the ham into strips. Rehydrate the wood ear mushrooms in lukewarm water, then rip into small pieces or julienne.
Put the harusame noodles and cut up ingredients in a large bowl, add the combined ● sauce, add some sesame seeds and mix well.
Transfer to serving plates and it's done. Sprinkle some more sesame seeds on top to make it look prettier.
Story Behind this Recipe
I adapted the cellophane noodles with vinegar sauce dish that my mother used to make for me in my own way.
If you don't like spicy food, omit the doubanjiang and it will still be delicious. Make sure to drain the cellophane noodles and cucumber very well. Sprinkle with some sesame seeds to finish.