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Bifum salad
🇧🇷Brazil
•View in original language
(Português)
40 min(s)
4 servings
Cintya Sato
@receitasdajapa- Ingredients
- Recipe
- Beef noodles200 g
- grated carrot2 unit(s)
- Japanese cucumber, thinly sliced2 unit(s)
- Black and White Roasted Sesame Seed3 tablespoon
- Kani in strips5 unit(s)
- Alcohol Vinegar1/2 cup
- Salt1 tablespoon
- Roasted sesame oil2 tablespoon
- Chives to taste
- In a bowl, place the grated carrot and cucumber in thin, even slices. Add 1 tablespoon of salt and mix so that the carrot and cucumber release water. Let stand for 10 minutes.
- In a pan with water, cook the bifum noodles as it says on the package.
- Cooked noodles, drain hot water and run under running water until the noodles are completely cooled to continue the recipe.
- Squeeze any excess liquid from the carrot and cucumber and transfer it to a larger bowl where the bifum salad will be mixed.
- Add the cold bifum noodles along with the squeezed canoe and cucumber.
- Season with: sesame seed, toasted sesame oil, kani, chives, alcohol vinegar. Mix well and taste to see how salty it is.
- Adjust salt if necessary. Take it to the fridge to serve this salad very cold.
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