Traditionally, rice vinegar is used in Asian salads, but I prefer it with lime juice. It gives the dish a softer taste and, of course, a delicious aroma. Cook according to this recipe and see everything from personal experience.
Ingredients
- Funchosa - 250 g
- Minced meat - 150 g
- Mango (ripe) – 1 piece
- Lime - 1 piece
- Arugula - 20 g
- Peanuts (fried) – handful
- Vegetable oil - 2 tbsp.l.
- Soy sauce - 1 tbsp.l.
- Ground ginger - to taste
- Salt - to taste
- Water (boiling water) – 2 l
Step-by-step cooking recipe
Fry the minced meat in vegetable oil until tender.
Pour the funchosa with boiling water for 5 minutes.
Flip the noodles into a colander and rinse with cold water.
Tear the arugula into pieces with your hands.
Peel the mango and cut into small pieces.
Mix the funchosa, fried minced meat, mango and arugula.
Squeeze lime juice into a separate container.
Add ground ginger, salt and soy sauce.
Pour the prepared dressing into the salad, add the peanuts and mix.
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