Bean Sprout and Cucumber Glass Noodle Salad

Steps

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1. 1
   Rinse the bean sprouts and drain well. Spread the glass noodles evenly in a heatproof dish.
   ▶ ≈1:54
2. 2
   Pour water, soy sauce, vinegar, sugar, and chicken stock powder over the noodles and mix gently to ensure they are submerged. Microwave uncovered on 600W for 3 minutes.
   ▶ ≈2:23
3. 3
   Remove and mix the noodles thoroughly. Spread the drained bean sprouts evenly on top and microwave uncovered on 600W for 2 minutes.
   ▶ ≈2:54
4. 4
   Remove again and mix the noodles and sprouts thoroughly so the seasonings are evenly distributed. Microwave uncovered on 600W for 1 minute. Remove and mix, then let cool slightly.
   ▶ ≈3:20
5. 5
   While cooling, prepare the cucumber: trim about 1.5 cm from each end, then rub the cut surfaces together to remove bitterness. Rinse and pat dry, then cut diagonally into thin strips. Wipe away excess moisture from the cucumber.
   ▶ ≈3:56
6. 6
   Prepare the ham: cut in half, then cut into thin strips. Gently fluff with your fingers.
   ▶ ≈5:02
7. 7
   Once the noodles have cooled, add sesame oil and mustard paste. Dissolve them thoroughly in a corner of the dish before mixing into the rest.
   ▶ ≈5:21
8. 8
   Add the roasted sesame seeds and mix well. Finally, add the cucumber and ham and toss gently until everything is evenly combined.
   ▶ ≈5:48