Radish Salad with Glass Noodles
Pour boiling water over glass noodles and let soak for about 15 minutes.
Peel radish, trim and slice thinly. Season with a little salt and let stand for about 10 minutes.
Rinse and halve chile pepper, remove seeds and ribs and chop finely. Heat vinegar with rice wine and chile pepper. Season with salt and sugar and add oil, whisk well.
Pat dry radish, combine with marinade and let stand for about 15 minutes. Drain glass noodles and cut into small pieces with kitchen scissors. Drain chickpeas. Combine radish with glass noodles, chickpeas and sesame oil and serve.