Project Description

Korean Xiao Qian Rice Vermicelli

Ingredients
Rice Vermicelli 1pkt
Korean chili powder 1/2 tsp
Dried veggies 1pkt
Soup Sachet 1/3 pkt
Oil Sachet 1pkt
Onion(sliced) 20gm
Carrot (sliced) 40 gm
Kim chi seaweed 40gm
Kim chi bean sprout 40 gm
Sesame oil optional
Sesame seeds optional

Method
1. Cook the vermicelli in boiling water for 2 minutes and stir with chopsticks. Drained. Gently tossed with dried veggoes oil, seasoning and chili powder. Set aside
2. Slightly saute carrot and onion with oil in a non-stick pan. Add vermicelli and fry until dry. Then put in kim chi and sesame oil and fry for 1 minute. Strip on a plate and sprinkle sesame seeds.