Chinese Cellophane Noodle Salad

• 30 grams Cellophane noodles (made from mung beans)
• 3 cm Carrot
• 1/2 Cucumber
• 2 pieces Bacon (or ham)
• 1 1/2 tbsp *Sugar
• 2 tbsp *Soy sauce
• 2 tbsp *Vinegar
• 1 tbsp *Sesame oil
• 110 ml *Water
• 1 Ground sesame seeds

1. Julienne the bacon, carrot, and cucumber into thin strips.
2. Put the noodles, carrots, bacon, and * seasonings into a pot.
3. Cover with a lid, leaving a slight gap for air to escape, and bring to a boil over medium heat.
4. Once boiling, turn off the heat.
5. Cover with a lid and let cool.
6. Add the cucumber and sesame seeds and mix together.
7. If you let it sit in the refrigerator, the cucumbers will soften a bit and the flavors will settle.

noodles, carrot, cucumber, bacon, sugar, vinegar, sesame oil, water, ground sesame seeds

Taken from cookpad.com/us/recipes/152313-chinese-cellophane-noodle-salad (may not work)