Steps

1. Finely chop 1 cucumber.
   🕒 02:10
2. Place the chopped cucumber in a bowl, sprinkle with 2 pinches of salt, mix, and let it sit until softened.
   🕒 03:32
3. Remove the roots from 100g of bean sprouts. [Key Tip!] Removing the roots, which can cause a characteristic smell of bean sprouts, will result in a more delicious dish.
   🕒 04:00
4. Firmly squeeze out the water from the softened cucumber.
   🕒 06:30
5. Remove the tendons from 3 chicken breasts. [Key Tip!] Partially pull out a tendon, hold it down with the spine of your knife, and gently pull to remove it easily.
   🕒 07:14
6. Boil water in a pot.
   🕒 08:37
7. Boil 60g of dried glass noodles according to package directions (approx. 3-4 minutes). Once cooked, rinse under cold water, drain in a colander, and thoroughly drain off excess water. [Key Tip!] For salads, fully reconstituting them makes them tastier.
   🕒 08:47
8. Lightly blanch 100g of bean sprouts in the same pot of boiling water for 20-30 seconds.
   🕒 09:45
9. Drain the blanched bean sprouts in a colander, season with a pinch of salt while hot, and let them cool naturally.
   🕒 09:55
10. Add the tendon-removed 3 chicken breasts to the boiling water in the same pot, immediately turn off the heat, cover, and let it cook in residual heat for about 5 minutes. [Key Tip!] Cooking with residual heat ensures the chicken breast remains moist and not dry.
    🕒 10:22
11. Split the thickest part of the chicken breast to check for doneness. If it's still raw, return it to the pot, cover, and let it sit for about 3 minutes.
    🕒 11:23
12. Let the chicken breast cool slightly, then shred it by hand and season with a pinch of salt.
    🕒 11:50
13. In a bowl, combine 2 tbsp soy sauce, 2 tbsp vinegar, 1 tbsp sugar, 1 tbsp vegetable oil, 1 tsp sesame oil, and a pinch of pepper. Mix well until the sugar dissolves. [Key Tip!] For extra flavor, you can add Ichimi Togarashi (Japanese chili powder), Yuzu Kosho (citrus chili paste), grated ginger, or grated garlic.
    🕒 12:05
14. In a large bowl, add the drained glass noodles and shredded chicken breast. Add the prepared dressing [A] and mix well to combine. [Key Tip!] Allowing the glass noodles to absorb the dressing thoroughly will help all the flavors meld together more easily.
    🕒 14:08
15. Add the cucumber and bean sprouts and mix lightly.
    🕒 14:52
16. Serve on plates and sprinkle with white sesame seeds to taste. [Key Tip!] It's delicious served immediately, but even better when chilled in the refrigerator. It can be stored in the refrigerator for about 3 days.
    🕒 15:18