Step 1

Pour boiled water over wakame and mung bean noodles, fully submerged. Let it sit for 5-8 minutes, until wakame has expanded and noodles are softened. Pat them dry and then cut the noodles 3 times with kitchen scissors so there are not long pieces.

Step 2

Slice the tips off the cucumbers and thinly slice them into rounds. Using a mandolin is ideal here (faster and more consistent slices). Add 1 tsp of salt and rub it into the cucumbers using your hands. Let it sit for 3-5 minutes and then rinse, drain and blot them to remove excess water.

Step 3

Into a bowl, add the rice vinegar, cane sugar, soy sauce and stir well.

Step 4

Add the cucumbers, wakame and noodles into the sauce mix and toss well. Garnish with sesame seeds and enjoy!