Tired of traditional pasta? Try the oriental bifum noodles

Eating pasta is a tradition all over the world.. This dish is an excellent source of carbohydrates and is present in the meals of Brazilians, Italians and the most diverse peoples. For this reason, sometimes we may want to innovate in recipes and try new things in the kitchen. To replace the traditional, how about the bifum?

Oriental pasta is made with rice and water.. Very thin, the pasta has become famous in recent years for being gluten-free and without animal ingredients, which makes it suitable for celiacs and vegans. Translating from Chinese, bifum means “dry rice noodles”, and its origin in gastronomy is well known.

But even though it is quite popular in Taiwanese cuisine, It is very easy to find these noodles in Chinese and Japanese restaurants.. After all, the bifum has become extremely popular on the continent and has won the world with its versatility. You can use it in a variety of recipes, cold or hot.

The ingredient can complement salads, be sautéed, increase broths or be used as a pasta! But don’t forget to overuse the side dishes to ensure even more nutrientsinvesting in vegetables and meats.

To add the different pastas to your menu, check out this recipe for oriental bifum noodles from the Cooking Guide. It is easy to make and prepares very quickly! Look at the ingredients and step by step below:

Time: 30min (+ 10min soak)

Performance: 4 servings

Difficulty: easy

Ingredients for oriental bifum tagliatelle:

• 1 pack of beef noodles (500 g)
• 1 tablespoon of oil and 1 tablespoon of sesame oil
• 2 cups of beef (sliced)
• 1 tablespoon of grated ginger
• 2 grated cloves of garlic
• 2 onions cut into petals
• 2 carrots cut into thin strips
• 2 cups of boiled peas
• 150g pack of frozen broccoli
• 3 tablespoons of soy sauce (shoyu)
• Aji-no-moto® dressing to taste
• Chives for sprinkling

Method of preparation:

Soak the pasta in water for 10 minutes. In a wok, heat the oil with the sesame oil over medium heat and fry the meat until golden brown. Add the ginger with the garlic and fry quickly for 2 minutes. Add the onion, carrot and pea, sauté and add the broccoli. Add the soy sauce and season with Aji-no-moto®. Drain the pasta and pour it into the pan. Bring to a boil, stir and sprinkle with chives. Ok, now just serve!

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Source: Terra

Benjamin

Benjamin Smith is a fashion journalist and author at Gossipify, known for his coverage of the latest fashion trends and industry insights. He writes about clothing, shoes, accessories, and runway shows, providing in-depth analysis and unique perspectives. He’s respected for his ability to spot emerging designers and trends, and for providing practical fashion advice to readers.