The main advantage of funchosa is that it can be served both hot and cold. It is equally good in the form of wok noodles or in the form of salads. Sometimes I use thin rice noodles instead.
Ingredients
- Funchosa - 50 g
- Corn - 80 g
- Crab sticks - 80 g
- Cucumbers - 60 g
- Mayonnaise - 40 g
- Green onion (chopped) – 1 tbsp.l.
- Salt - 1 pinch
- Ground black pepper - 1 pinch
Step-by-step cooking recipe
Fill the funchosa with hot water and leave for about 5 minutes. I advise you to look at the instructions from the manufacturer, because there are nuances.
Cut cucumbers and crab sticks, mix with corn.
Flip the funchosa into a colander, let it drain and send it to the rest of the ingredients. If you want a cold salad, wait until it cools down, or rinse with cold water.
Season the salad with salt, pepper and mayonnaise.
Decorate it with chopped green onions on top.
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