Funchoza are glass noodles that are completely tasteless in themselves. But in combination with other components, it fully reveals all its flavor facets, easily absorbing the taste and aroma of the accompanying ingredients. Therefore, funchose can be called an ideal product for multi-component salads.
Today we are preparing a salad with funchose and carrots in Korean. As other vegetables, we use fresh cucumber, bell peppers, and red onions. Season with oil and soy sauce.
The salad turns out to be very juicy and aromatic, as well as spicy due to Korean carrots.
Ingredients:
- Korean carrots - 100 gr.
- Fresh cucumber - 1 pc.
- Sweet pepper - 1 pc.
- Red onion - 0.5 pcs.
- Soy sauce - 1 tablespoon
- Sesame seeds - 1 tablespoon
- Vegetable oil - 3 tbsp.
- Greens (parsley) - 20 gr.
- Salt to taste
Prepare foods on the list.
Place the funchoza in boiling salted water. Cook for no more than 2 minutes, then transfer to a colander. Pour cold running water over, this will stop the cooking process. Let the liquid drain completely.
Cut the long funchose into shorter pieces with a knife.
Cut the cucumber into strips, combine with the noodles.
Peel the inside of the seeds. Cut it into strips and add to the salad.
Squeeze the Korean carrots from the marinade, remove the spices. If necessary, cut it, throw it to the main composition.
Cut the red onion into thin feathers. Rinse greens, chop. Place the ingredients in a salad bowl.
Season the mixture with soy sauce and butter, sprinkle with salt and stir.
Chill the salad in the refrigerator, then serve. Sprinkle sesame seeds on top.
Bon Appetit!
Author: Svetlana Denisova
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