Boil vermicelli for 2 minutes and leave it 5 minutes to drain water, then chop in proper length. Shred cucumber and carrot, cut coriander into 1cm length.
2.
Heat salad oil in a pan and pour beaten egg, cook until it turned solid. Cut into 4 equal length then shred.
3.
Mix [2] and vermicelli, cucumber, carrot, coriander, Shoyu Koji and sesame oil.
