Ingredients
150 g rehydrated kelp (soaked until tender), 100 g mung bean vermicelli, 10 g cilantro (coriander) leaves, cut into segments.
Seasonings
5 g each of chopped scallions, minced ginger, and mashed garlic, 1 teaspoon salt, 1/2 teaspoon each of MSG and sesame oil, 2 teaspoons each of white vinegar and soy sauce.
Steps
1. Rinse the rehydrated kelp thoroughly, cut into thin shreds, blanch in boiling water, then drain well.
2. Soak the vermicelli in warm water until soft, then cut into long sections and place in a bowl. Add the shredded kelp, chopped scallions, minced ginger, cilantro segments, and mashed garlic.
3. Then add salt, MSG, sesame oil, white vinegar, and soy sauce, mix well, and serve on a plate.