Funchosa is often used in Asian dishes. It has incredible properties to easily absorb aromas and tastes. For this reason, glass noodles are also called "the perfect side dish". Salads with it always surprise with a harmonious taste.
Ingredients
- Funchosa - 250 g
- Shrimp (chilled) – 12 pieces
- Canned fish (in oil) – 1 bank
- Cherry tomatoes - 100 g
- Hot red pepper - 1 pod
- Pickled pepper - 100 g
- Onion - 1 piece
- Lemon juice - 2 tsp.
- Sesame oil - 2 tbsp.l.
- Rice vinegar - 2 art.l.
- Ground ginger - to taste
- Salt - to taste
- Water (boiled) – 2 l
Step-by-step cooking recipe
Pour the funchosa with boiling water for 5 minutes.
Flip into a colander and rinse with cold water.
Chop tomatoes, peeled onions, hot and pickled peppers.
Wash the shrimp with boiling water, peel off the shells and sprinkle with lemon juice.
Take the canned food out of the jar and mash it with a fork.
Mix the funchosa, canned food, shrimp, tomatoes, onions and both types of peppers.
Separately mix sesame oil, rice vinegar, ground ginger and salt.
Pour the dressing into the salad and mix. Before serving, the salad should stand in the refrigerator for 30-40 minutes.
