Soybean Thread Noodle Salad (Din Tai Fung Knockoff)

Ingredients

• 4 cups soy noodles
• 1 medium carrot, peeled and finely shredded
• 1 rib celery, very thinly sliced into strips
• 4 tsp toasted sesame oil
• 2 cloves garlic minced
• 2 tbsp rice vinegar
• 2 tsp tamari or soy sauce
  • (Tamari is less salty than soy sauce. If using, reduce the amount of salt added.)
• 1/2 tsp salt, or to taste
• 1/2 tsp sugar

Directions

1. Bring a saucepan of water to a boil, and drop in the soy noodles to blanch for 30-40 seconds. Drain and rinse under cool water, dry well, and set aside.
2. Add the noodles to a mixing bowl with carrots and celery.
3. Whisk together garlic, sesame oil, rice vinegar, soy sauce, salt and sugar in a small bowl.
4. Pour the sauce into the mixing bowl, and toss the ingredients, ensuring everything is evenly coated.  Adjust to taste, seasoning with salt as needed.
5. Chill for 30 minutes in the refrigerator before serving.