Ingredients
250 g (about 8.8 oz) kelp noodles, 2 red chili peppers.
Seasonings
Garlic, ginger, scallions, sesame oil, vinegar, light soy sauce, and chili oil, each to taste.
Instructions
1. Rinse the shredded kelp, blanch in boiling water for about 2 minutes, then drain and rinse under cold water before setting aside to drain thoroughly; wash the red bell pepper, pat dry, and roast over low heat until the skin blisters and chars, then let cool and peel off the skin (peeling under running water prevents burning sensation on your hands), then julienne the prepared pepper; mince the garlic and ginger; finely chop the scallions.
2. Add the red bell pepper strips, minced garlic, minced ginger, and chopped scallions to the seaweed shreds, then season with salt, light soy sauce, vinegar, sesame oil, and chili oil to taste. Toss everything together until well combined, then refrigerate for about two hours before serving.