Jellyfish, whether the bell or the oral arm, are salted and dried for storage before being sold in the market. So it is important to soak the jellyfish in clean water to remove the salt. Soak the jellyfish in about three cups of water and refrigerate for six hours. Drain and replace the water after two hours and again after four hours.

Drain the jellyfish and squeeze out as much of the water as possible. Slice the jellyfish into strips about 1/4 inch wide. In a pot or a wok heat enough water to submerge them. Bring the water to a boil and turn the heat off. Let the water cool for about two minutes or until the temperature reaches about 190 degree F. Put the jellyfish noodles in a spider skimmer and submerge the jellyfish in the hot water. Use a pair of chopsticks or large spoon to stir the jellyfish until completely blanched or about 30 seconds. The jellyfish noodles will shrink and become thinner and shorter. Drain and let cool. Refrigerate the jellyfish when cooled.

Prepare the sauce by mixing all the ingredients together. Set the sauce aside until ready to serve.

Just before serving squeeze any extra water out of the jellyfish and toss them together with the wood ear mushroom and cucumber in the sauce. Mount the salad on a plate and garnish with minced scallion and cilantro.