Cool trun and "crab stick vermicelli salad" recipe!

A recipe for "Kanikama vermicelli salad" that combines crab sticks and vermicelli. The mellow richness of sesame oil and the refreshing acidity of vinegar advance the chopsticks. It is also recommended to make plenty and keep it.

Material ( For 2-3 people )
Mung bean vermicelli	70g (2.47oz)
Crab stick	6
Soy sauce, vinegar, sesame oil, white sesame	1.5 tbsp

A simple recipe for "Kanikama vermicelli salad" that combines crab sticks and vermicelli. The mellow richness of sesame oil and the refreshing acidity of vinegar advance the chopsticks. It is a recipe that is easy to eat even in the summer when you lose your appetite. Recommended for pre-made.

Crab stick vermicelli salad

Ingredients (for 2-3 people)

Mung bean vermicelli 70g (2.47oz)
6 crab sticks Soy sauce, vinegar, sesame oil, white sesame 1.5 tablespoons

How to make crab stick vermicelli salad

Mung bean vermicelli is boiled according to the product package, washed with water and drained.


Put crab sticks in a container such as a bowl or tapper and loosen them with chopsticks or a fork.


Add soy sauce, vinegar, sesame oil and white sesame to the container and mix.


Add vermicelli and mix to the whole. Cool well in the refrigerator to complete.

What is the taste of Kanikama vermicelli salad?

The smooth and smooth vermicelli has a rich taste with sesame oil. The taste of crab sticks and the aroma of white sesame are added to make it unstoppable. It can be stored in the refrigerator for about 4 to 5 days, so it is also recommended for pre-preparation. It is a recipe that is easy to eat even in the summer when you lose your appetite.