Korean Vermicelli with Sauce

Name: Korean Vermicelli with Sauce
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Mung bean vermicelli; 80g Korean Stir-Fry Sauce; 1 tablespoon sesame oil; 1 section Cucumber; 1 section carrot

by Lao Fang Xiaoyu

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

I’ve always loved to eat all kinds of vermicelli. I’m so happy: Maybe it’s good luck. Not long ago, I was selected by a manufacturer of Korean sauces and dried products (vermicelli, fungus, mushrooms, etc.), and gave me a test machine before launching new products ......So after harvesting, I can’t wait to open the package, read the eating method, and get it up, haha: It looks good, this plate will be wiped out by half-and-half~~"

Ingredients

200g Mung Bean Vermicelli
80g Korean Stir-fry Sauce
1 tablespoon Sesame Oil
1 section Cucumber
1 section Carrot

Korean Vermicelli with Sauce

1. Take out the mung bean vermicelli and soak in water to soften

2. Bring water to a boil in a pot, add vermicelli

3. Cook for about 4~5 minutes, remove it and cool it down with cold water to make it more vigorous

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

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

6. Add an appropriate amount of sesame oil

7. Put a little bit of lettuce, let’s eat

Tips:
1. Mung bean vermicelli: soak in water beforehand
2. Mung bean vermicelli: boil in boiling water for 3~5 minutes
3. Mung bean vermicelli: immediately add cold water after cooking to make it more vigorous
4. If you don’t have Korean-style stir-fried sauce, you can also mix other sauces as you like.