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Chinese Vermicelli Salad with Bean Sprouts and Wood Ear Mushrooms

Custo $5, economizar $10

Fonte: Recommended by CookPal

  • 20 Min
  • 2 Porções
  • $5

INGREDIENTES

  • Main Ingredients

    • 40g vermicelli
    • 1/2 bag bean sprouts
    • 5g dried wood ear mushrooms
    • 🥒 1/2 cucumber, julienned

  • Dressing

    • 🧂 1 tsp sugar
    • 1 tbsp vinegar
    • 1 tbsp soy sauce
    • 1 tsp sesame oil
    • 1 tbsp white sesame seeds

PASSOS

1

Rehydrate the dried wood ear mushrooms in water, remove tough parts, and slice thinly. Julienne the cucumber.

2

Boil water in a pot, blanch the bean sprouts and wood ear mushrooms briefly, then remove. Use the same water to cook the vermicelli until soft, then drain.

3

Mix all the dressing ingredients (sugar, vinegar, soy sauce, sesame oil, and sesame seeds) in a bowl.

4

Combine the vermicelli, bean sprouts, wood ear mushrooms, and cucumber in a bowl. Pour the dressing over and mix well.

NUTRIENTES

Por 1 Porção

🔥

150

Calorias

  • 5g
    Proteína
  • 25g
    Carboidratos
  • 5g
    Gorduras

💡 Dicas

You can prepare this salad in advance and store it in the fridge for up to 2 days.Feel free to add other vegetables like carrots or bell peppers for extra color and nutrition.For a spicier version, add a dash of chili oil to the dressing.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.