Funchoza, like a sponge, absorbs the tastes and aromas of the products adjacent to it in the salad. At the same time, it adds satiety to the dish and introduces an oriental flavor, especially in combination with a piquant dressing. Try cooking funchose with vegetables or tender shrimp.
Funchose and vegetables salad
Ingredients:
- 200 g funchose;
- 1 bell pepper;
- 1 cucumber;
- 1 carrot;
- 2 cloves of garlic;
- 1 tbsp. sesame seeds;
- 1/4 tsp. ground coriander, ginger, paprika and black pepper;
- 2 tbsp. rice vinegar;
- 5 tbsp. soy sauce;
- 2 tsp Sahara;
- salt;
- vegetable oil.
The salad will be more beautiful if you cut the vegetables on a special grater for Korean carrots. This will also have a positive effect on the taste of the dish.
Wash all vegetables and pat dry with a towel. Cut the carrots, cucumber and bell peppers, peeled from the stalk and seeds, into thin strips. Peel the garlic and chop it coarsely. Mix the liquid ingredients of the dressing soy sauce and vinegar and alternately add sugar, 1/3 tsp. salt and spices.
Pour boiling water over the dry funchose and let it stand for 3-5 minutes in a closed container, then stir, discard it in a colander and
rinse with clean, non-running water. Cut the vermicelli with a knife if it is too long.
Heat vegetable oil in a frying pan or wok and sauté the garlic and sesame seeds in it, then add the peppers and carrots and simmer until soft. Remove the dishes from the heat, transfer their contents to a salad bowl, mix with cucumber straws and funchose and season with sauce. Leave the salad to soak for 30 minutes, stir again and serve.
Funchose salad with shrimps
Ingredients:
- 300 g funchose;
- 500 g of small shrimps;
- 200 g of chopped green beans (can be frozen);
- 2 cloves of garlic;
- 2 chili peppers;
- 5 green onion feathers;
- 3-4 sprigs of parsley or cilantro;
- 2 tbsp. grated ginger root;
- 3 tbsp. lemon juice;
- 4 tbsp. any fish sauce and water;
- 1 tsp sesame oil;
- 1 tbsp. vegetable oil;
- 1 tbsp. Sahara.
Boil the shrimp, cool and remove from the shell and heads. Make a marinade: Make a mixture of crushed garlic, chopped chili peppers, ginger, fish sauce, lemon juice, water, two types of butter, and sugar. Soak the seafood carcasses in it for 15 minutes.
So that the long funchose does not get lost in a lump, thread a thick unpainted thread into a skein and tie it. After boiling, remove the noodles by this knot, dip in ice water for a few seconds for firmness and shake.
Boil the green beans for 15-20 minutes. Check the package directions for the correct cooking of funchose. Throw the funchose into boiling salted water and cook for as long as necessary, usually 3-4 minutes. Combine it with shrimp in sauce and legumes, sprinkle with chopped green onions, cilantro or parsley.
