Wash the cucumber and lightly smash it with the back of a knife. This breaks the fibers and allows the cucumber to absorb the dressing better. Cut it into bite-sized pieces and place them in a large mixing bowl.

Cut the leftover youtiao into small sections and set aside.

Rinse the sweet potato glass noodles briefly under water to remove any surface dust.

Bring a pot of water to a boil, add the noodles, and cook for about 10 minutes until they become soft, translucent, and fully cooked.

Remove the noodles and immediately rinse them under cold water. Drain well and set aside.

Note: Rinsing the noodles in cold water keeps them chewy and prevents sticking.

In a small bowl, add sesame paste, sugar, light soy sauce, and white vinegar. Season with salt and a small amount of MSG if desired.

Stir well until the sesame paste fully dissolves and the sauce becomes smooth and evenly mixed.

Note: The dressing follows a 1:1:1:2 ratio of sesame paste, sugar, soy sauce, and vinegar for a balanced sweet, savory, and tangy flavor.

Add the drained noodles and youtiao pieces to the bowl with the smashed cucumber.

Add minced garlic and pour the prepared dressing over the ingredients.

Use chopsticks to toss everything thoroughly so the noodles, cucumber, and youtiao are evenly coated with the sauce.

Let the salad sit for 1–2 minutes so the noodles and youtiao absorb the dressing, then transfer to a serving plate and enjoy.