Set up a steamer and place the peeled
wedges of pumpkin on a heatproof plate and set on rack in steamer.
Cover tightly and steam for 25 minutes, remove form steamer and let
cool, then cut into thin strips 1/2 to 1 cm thick, set aside.
Meanwhile, place the dried bean sheet in a
wide shallow bowl, pour boiling water over it to cover completely, and
let steep for 30 minutes. Drain off the water and, when cool enough to
handle, cut the bean sheet into long thin strips about 1/2 cm wide. If
using glass noodles, soak in hot water for 20 minutes and drain.
Stir all dressing ingredients, except for
sesame oil, in a small bowl and blend well using a wire whisk or fork,
slowly dribble in the sesame oil while beating continuously, until well
Place the sliced pumpkin, bean sheet
strips, and shredded capsicum in a large salad bowl. Stir the dressing
again to blend, then pour evenly over the vegetables, and toss until
vegetables are completely coated with the dressing.
Transfer to a smaller serving dish,
sprinkle with ground sesame seeds, and drizzle with chili oil,