Crown Daisy & Mung Bean Noodle Salad

Soak 70 g mung bean glass noodles in cold water for 10 minutes until flexible.

While they soften, pick off any wilted crown daisy leaves, rinse the stems and leaves well, and cut them into 4 cm lengths.

Julienne 80 g cucumber into thin, even strips so it mixes easily with the noodles.

Slice 40 g red onion very thinly, soak it in cold water for 5 minutes to soften its bite, then drain it well.

Bring a pot of water to a full boil over high heat, then add the soaked noodles.

Cook over medium heat for about 5 minutes, stirring once or twice, and lift them out while translucent but still slightly chewy.

Rinse the cooked noodles immediately under cold water to stop cooking and keep them springy.

Drain them in a sieve and shake off excess water thoroughly, because wet noodles will dilute the dressing and clump faster.

In a large bowl, combine 1.5 tablespoons soy sauce, 1 tablespoon vinegar, 1 tablespoon plum syrup, and 1 teaspoon sesame oil.

Whisk until the plum syrup loosens fully and the dressing tastes balanced between salty, tart, and lightly sweet.

Add the drained noodles, crown daisy, cucumber, and red onion to the dressing.

Toss gently with chopsticks or tongs just until coated, then sprinkle 1 tablespoon toasted sesame seeds and serve immediately before the greens lose their fragrance.