| 1 | Thinly slice celery and carrots diagonally. |
| 2 | Soak noodles in cool water for 1 hour. |
| 3 | Cut into 5-inch length with kitchen shears. |
| 4 | Cook in boiling water until clear, 2 to 3 minutes. |
| 5 | Drain, do not rinse. |
| 6 | Place in a bowl. |
| 7 | Add celery, carrots and salt. |
| 8 | Toss with tongs for 2 to 3 minutes. |
| 9 | Add vinegar and bean paste; toss. |
| 10 | When cool, toss in cucumbers and oil. |
| 11 | Serve at room temperature |
