Begin by bringing a pot of water to a rolling boil. Once boiling, add the glass noodles and cook for 1-2 minutes until they soften and become translucent. Drain the noodles in a colander and rinse them under cold water.

In a separate pot, bring water to a gentle simmer over medium heat. Carefully add the canned abalone slices and poach them for about 2-3 minutes. Remove the abalone from the pot and transfer them to the bowl with the drained noodles.

Combine warm water, abalone brine, Gula Melaka, fish sauce, rice vinegar, and minced garlic in the same pot. Stir until the sugar dissolves to create a flavorful dressing.

Pour the sauce over the noodles and poached abalone. Add sliced red onion, fresh coriander, and spring onion. Toss everything together until evenly distributed.

Sprinkle dried shrimp and ground peanuts on top just before serving for crunch. Serve chilled or at room temperature.