Kuanfen (potato starch noodles)

Instructions

1. Dilute the potato starch in 500 ml of cold water to make a smooth batter.
2. Bring the rest of the water to the boil, then pour in the batter, stirring constantly until it turns translucent.
3. Pour the still-hot mixture into an oiled dish to a thickness of 1 cm and let it cool for 30 minutes.
4. Cut the set jelly into thin strips, then rinse them under cold water.
5. Mix the vinegar, soy sauce, sugar, chopped garlic, sesame oil and chilli oil to make the dressing.
6. Add the cucumber cut into julienne and the noodles, toss and serve chilled.