Vermicelli mixed with Korean sauce

Overview

I have always loved eating all kinds of vermicelli, so I am very happy: maybe I am lucky. Not long ago, I was selected by a manufacturer of Korean sauces and dry goods (vermicelli, fungus, mushrooms, etc.) and was given a taster of the new product before it was launched... So after receiving it, I couldn’t wait to open the package, read the instructions for eating, and got started. Haha: It looks good, and I destroyed this plate by dividing it by three, five, and two~~~

Tags

• cold dishes
• children
• dinner with friends
• korean food
• winter recipes
• lunch
• cucumber
• korean stir-fry sauce
• mung bean vermicelli
• sesame oil
• carrot

Ingredients

Steps

1. 1 Take out the mung bean vermicelli and soak it in water until soft

   

2. 2 Boil the water in the pot and add the vermicelli

   

3. 3 Cook for about 4 to 5 minutes, take it out and cool it down with cold water to make it more chewy

   

4. 4 Transfer to a large bowl and add shredded cucumber and carrot

   

5. 5 Pour in the Korean stir-fry sauce and mix well

   

6. 6 Drop in appropriate amount of sesame oil

   

7. 7 Put some chopped lettuce and enjoy