Steps

1. Trim the ends off 1 cucumber and cut it in half lengthwise.
   🕒 00:23
2. Cut each half lengthwise and scoop out the seeds with a spoon. (Key Tip!) Removing the seeds helps the cucumber release excess moisture, preventing it from becoming watery.
   🕒 00:34
3. Thinly slice the deseeded cucumber diagonally.
   🕒 00:57
4. Transfer to a bowl, add a pinch of salt and a pinch of sugar, and lightly salt the cucumber. Once wilted, let it sit to drain the water. (Key Tip!) The osmotic pressure from salt and sugar effectively draws out moisture from the cucumber. Add salt and sugar one pinch at a time to avoid making it too salty.
   🕒 01:22
5. Cut 3 slices of ham in half lengthwise, stack them, and thinly slice from one end into fine shreds.
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6. Cover the shredded ham with plastic wrap to prevent it from drying out.
   🕒 01:50
7. In a large bowl, combine 2 tbsp Apple Cider Vinegar, 1.5 tbsp Soy Sauce, 1/2 tbsp Sugar, 1/2 tsp Chicken Stock Powder, and 3-5g Mustard. Mix well until the powder dissolves.
   🕒 02:31
8. Add 2 tsp Sesame Oil and mix again thoroughly to create the dressing.
   🕒 03:16
9. Crack 1 egg into a separate bowl, add a pinch of salt and 1 tsp Sugar.
   🕒 03:28
10. Add 1/2 tsp water-thinned Potato Starch and mix thoroughly until the white and yolk are fully combined. (Key Tip!) Adding potato starch prevents the cooked egg from becoming dry and gives it a fluffy texture.
    🕒 03:44
11. Bring water to a boil in a pan, then add 60g Mung Bean Noodles, folding them in half as you put them in. Boil for 3 minutes.(Key Tip!) Mung bean noodles have a firm, elastic texture, making them ideal for noodle salads. Cutting them in half helps them balance better with other ingredients.
    🕒 04:15
12. Quickly rinse the cooked noodles under running water to cool them thoroughly.
    🕒 05:14
13. Squeeze the excess water out of the noodles with paper towels. (Key Tip!) Cooling them quickly and thoroughly drying them with paper towels prevents the flavors from becoming diluted.
    🕒 05:48
14. Add the drained noodles to the bowl with the dressing and mix well to coat evenly.
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15. Let it sit for the noodles to absorb the dressing.(Key Tip!) By allowing the noodles to fully absorb the dressing first, they become flavorful on their own, preventing the overall dish from tasting bland.
    🕒 06:18
16. Heat a frying pan over low heat and add oil.
    🕒 06:24
17. Pour in the well-mixed egg mixture, tilting the pan to spread it thinly and evenly.
    🕒 06:35
18. Cover and steam for 1 minute to ensure it's fully cooked.
    🕒 07:07
19. Transfer the cooked thin omelet to a cutting board and let it cool down.
    🕒 07:21
20. Once the thin omelet has cooled, divide it into three lengthwise, stack them, and slice thinly from one end.
    🕒 08:28
21. Add the squeezed-dry cucumber and the flaked ham to the bowl of noodles that have absorbed the dressing. Mix well. (Key Tip!) The egg absorbs dressing easily and you want to preserve its texture, so mix the cucumber and ham first to let the flavors meld.
    🕒 07:39
22. Add the thinly sliced egg and gently mix to preserve the fluffy texture of the egg. Your glass noodle salad is now complete.
    🕒 08:51