Soak the noodles in hot water for one minute. Cool with cold water, drain and add one teaspoon of sesame oil to prevent noodles from sticking together. Set aside.

If using shredded carrots, soak them in hot water for 3-5 minutes, drain and allow to cool.

If using earwood mushrooms, placed rehydrated mushrooms in hot water and boil for 3-5 minutes. Drain and cool.

If using Napa cabbage, chop it thinly and deep in hot water for 1-2 minutes, drain and cool.

Peel and julienne the cucumber. If the cucumber has big seeds inside, remove them prior to slicing.

Julienne or thinly chop all the vegetables you will use and arrange in a deep serving dish along with the noodles.

Prep the dressing by mixing soy sauce, seasoned rice vinegar and sesame oil in a small bowl or dressing bottle. Crush and chop the garlic and add to dressing. If you are using unseasoned rice vinegar, add 1/2 teaspoon of sugar and a hint of salt to dressing. Mix well.

When ready to serve, add dressing to salad and mix all the ingredients using a tong.

Dig in!