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

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