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1
Bring water to boil in a pot and cook (rehydrate) the cellophane noodles.
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2
Drain into a colander or sieve, and cut up into 2-3 pieces (since the noodles are too long as-is for the salad).
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3
Sprinkle on a little salt on the shrimp and rub in.
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4
Wash the shrimp and pat dry with paper towels.
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5
(The salt-rub is to remove the fishiness.)
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6
Remove the guts and cartilage from the squid.
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7
Cut off the tentacles one by one (cut the long ones in half).
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8
Slice the body into rounds.
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9
Cut up the chives into easy-to-eat pieces.
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10
Cut the cucumber lengthwise, then slice thinly on the diagonal.
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11
Slice the onion thinly.
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12
Julienne the lettuce.
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13
Heat sesame oil in a frying pan, add ground meat and stir fry until crumbly.
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14
Add shrimp and squid, sprinkle in salt and pepper, add red chili pepper and stir fry quickly.
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15
Add onion and chives and stir fry.
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16
When the vegetables have wilted and the shrimp and squid have changed color, it's done.
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17
Combine the cellophane noodles, cucumber, lettuce and stir fried ingredients from Step 7 into a bowl, add the ingredients and mix well.
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18
Adjust the seasoning with salt and pepper, transfer to serving plates and it's done!
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19
It's also good if you chill in the refrigerator for a while.
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20
It tastes even better the next day when the flavors have melded together.
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21
If you add cilantro or celery, or sprinkle chopped peanuts at the end, it will taste even more authentic.
