Steps

1. Bring a pot of water to a boil, then turn off the heat. Add 150g of Glass Noodles and let them rehydrate for 5 minutes. (This is the key!) By turning off the heat after adding to boiling water and letting them sit, they will absorb the water well.
   🕒 02:32
2. Cut the cucumber in half lengthwise, then slice into 3-4mm thick pieces.
   🕒 03:05
3. Slice the celery stalk into 3-4mm thick pieces and tear the leaves by hand.
   🕒 03:31
4. Open the green onion from the core and finely mince. Roughly chop the parsley and cilantro as well.
   🕒 03:50
5. Generously sprinkle Salt on the cut Cucumber and Celery, mix, and let sit for a while.
   🕒 06:31
6. Drain the glass noodles from step [02:32] into a colander, transfer to a bowl, cover with plastic wrap, and steam.
   🕒 05:28
7. Make the sauce. Heat 5 tbsp of Taipai Sesame Oil in a frying pan. Add the chopped Green Onion and Parsley and sauté.
   🕒 07:14
8. Add a pinch of Ground Sansho Pepper and sauté until fragrant.
   🕒 07:29
9. Add 20g of Fried Onions and 1 can of Canned Boiled Scallops with their juice, and reduce the liquid.
   🕒 07:53
10. Add 5 tbsp of Water, bring to a boil, then turn off the heat.
    🕒 08:45
11. While the heat is off, add 5 tbsp of Vinegar, 2 tbsp of Sugar, 3 tbsp of Honey, 2 tsp of Mustard, and 1 tsp of Mayonnaise to the frying pan. Mix well to complete the sauce.
    🕒 09:33
12. Cut the steamed glass noodles into bite-sized pieces using scissors.
    🕒 11:19
13. Rinse the salted Cucumber and Celery, thoroughly drain the water, and add them to the bowl with the glass noodles.
    🕒 12:04
14. Add 3 tbsp of Vinegar and 3 tbsp of Sesame Oil to the glass noodles and vegetables, and mix well.
    🕒 12:19
15. Add the prepared sauce to the glass noodle bowl in 2-3 portions, mixing thoroughly each time.
    🕒 12:41
16. Serve on a plate and garnish with torn Celery Leaves. Chill in the refrigerator before eating, and add Pepper or Vinegar to taste.
    🕒 14:13