Ingredients
3 green leafy vegetables, 100 g (about 3.5 oz) soaked mung bean vermicelli, 150 g (about 5.3 oz) rehydrated kelp
Seasonings
15 g (about 1 tbsp) vinegar, 25 g (about 2 tbsp) soy sauce, 5 g (about 1 tsp) salt, 10 g (about 2 tsp) chopped scallions, 5 g (about 1 tsp) each minced ginger and sesame oil, and a pinch each of garlic paste and MSG.
Instructions
1. Cut the water-soaked vermicelli into 8 cm (about 3-inch) segments; wash the green leafy vegetables and slice them into thin strips; rinse the seaweed to remove any sand, cut it into thin strips, blanch in boiling water until tender, then drain.
2. Place the three prepared ingredients into a mixing bowl, then add soy sauce, vinegar, minced ginger, chopped scallions, mashed garlic, salt, MSG, and sesame oil in order, mixing well until evenly combined. Transfer to a serving plate. This dish features long, silky strands and a delightful aroma with an appealing color.