A great salad for lovers of Asian cuisine. It is prepared simply and always turns out delicious. If you don't like fish sauce, replace it with soy sauce. The dish can be served immediately or put in the refrigerator for half an hour. The second option is even tastier.
Ingredients
- Funchosa - 200 g
- Chicken eggs - 3 pieces
- Sausages (chicken) – 200 g
- Cucumbers (medium) – 2 pieces
- Garlic - 2 clove
- Milk - 2 tbsp.l.
- Butter - 20 g
- Sesame oil - 1 art.l.
- Rice vinegar - 2 tbsp.l.
- Fish sauce - 1 tsp.
- Ground black pepper - to taste
- Sugar - 1 tsp.
- Salt - to taste
- Water (boiling water) – 2 l
Step-by-step cooking recipe
Put the funchosa in a saucepan of a suitable size and pour boiling water for 5 minutes.
Flip the noodles into a colander and rinse under running water.
Wash the eggs, dry them and break them into a bowl.
Add salt, ground pepper, milk and beat lightly with a fork.
Melt the butter in a frying pan, pour in the egg mass and cook under the lid for 5-6 minutes.
Grate cucumbers, chop sausages and omelet.
Mix the funchosa, omelette, sausages and cucumbers.
Separately mix the fish sauce, rice vinegar, vegetable oil, sugar and garlic passed through the press.
Pour the dressing into the salad and mix. Before serving, the salad should be infused in the refrigerator for 20-30 minutes.
