Open the packaged konjac noodles and drain out the alkaline water. Boil them for 2-3 minutes, then drain, rinse, and set aside to drain.

Prepare the vegetables by removing the seeds of the cucumber, then julienne them along with the carrots.

Add salt to the cucumber, mix, and leave for 5 minutes. Afterwards, drain, squeeze out, and pat dry.

Thaw and shred the imitation crab.

Roughly cut the noodles to make the strands shorter.

In a bowl, combine konjac noodles, cucumber, carrots, and imitation crab.

Add mayo, then season with salt and pepper to taste.

Crush roasted peanuts and sesame seeds, then garnish the salad.

Mix well, serve, and enjoy!