It is better to serve the salad in deep bowls, and use traditional chopsticks instead of a fork. If you are confused by the length of the noodles, you can cut them with kitchen scissors. Do this after the noodles are cooked. Otherwise, everything is very simple.
Ingredients
- Funchosa - 200 g
- Bell pepper - 1 piece
- Cucumbers - 150 g
- Carrots - 1 piece
- Garlic - 2 clove
- Ginger - 10 g
- Vinegar - 1 art.l.
- Soy sauce - 2 art.l.
- Sesame oil - 1 tbsp.l.
- Salt - to taste
Step-by-step cooking recipe
Fill the funchosa with boiling water for 5 minutes.
Flip into a colander and rinse under running water.
Grate cucumbers and carrots on a special grater.
Peel the bell pepper and cut into thin strips.
Peel the ginger and grate it on a fine grater.
Mix the funchosa, carrots, cucumbers, ginger and bell pepper.
Add soy sauce, sesame oil, vinegar, salt and mix. The salad should stand in the refrigerator for 30-40 minutes.
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