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Sasami and Egg Vermicelli Salad

Custo $8, economizar $5

Fonte: Recommended by CookPal

  • 15 Min
  • 2 Porções
  • $8

INGREDIENTES

  • Main Ingredients

    • 40g vermicelli
    • 150g chicken tenderloin
    • 🥚 1 beaten egg
    • 🥕 35g carrot
    • 🥒 50g cucumber
    • 5g dried wood ear mushroom
    • 🧂 Pinch of salt

  • Egg Seasoning

    • 1 tsp mirin
    • 🧂 Pinch of salt

  • Salad Dressing

    • 🧂 1/2 tbsp sugar
    • 1 tbsp vinegar
    • 1 tbsp soy sauce
    • 1 tsp sesame oil

PASSOS

1

Cook the vermicelli according to package instructions and set aside.

2

Boil the chicken tenderloin until cooked, then shred into small pieces.

3

Prepare the beaten egg with mirin and salt, then cook in a pan to make scrambled eggs.

4

Julienne the carrot and cucumber, and soak the dried wood ear mushroom in water until soft.

5

Mix sugar, vinegar, soy sauce, and sesame oil to create the dressing.

6

Combine all ingredients in a large bowl and toss with the dressing.

NUTRIENTES

Por 1 Porção

🔥

180

Calorias

  • 15g
    Proteína
  • 20g
    Carboidratos
  • 5g
    Gorduras

💡 Dicas

This salad can be stored in the fridge for up to 2 days.Use fresh vegetables for the best crunch and flavor.Adjust the dressing ingredients to suit your taste preferences.

⚠️ Precauções

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