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Chewy, translucent cold-skin noodles are dressed in a tangy chili and vinegar sauce with bean sprouts and cucumber. This fresh, healthy street food is naturally low calorie and a refreshing family dish in warm weather.
Bring a large pot of water to boil. Quickly blanch the bean sprouts for 30 seconds, then rinse under cold water and drain thoroughly.
In a separate bowl, combine Chinese black vinegar, soy sauce, chili oil, sesame oil, sugar, salt, and finely minced garlic to make the dressing. Stir until sugar dissolves completely.
Cook wheat starch noodles according to package directions or until just tender. Immediately rinse noodles under running cold water and drain to ensure chewy texture.
Peel and julienne the cucumber finely. Set aside with the drained bean sprouts.
Toss prepared noodles with the dressing until evenly coated. Plate noodles, top with bean sprouts and cucumber, and pour over any remaining sauce. Serve immediately for best texture.
