A quick and easy salad with meat and glass noodles (aka funchose) will surely help you out when unexpected guests visit. Funchoza goes well with the rest of the ingredients, the meat gives you satiety, and the Korean dressing gives the dish an excellent taste.
Ingredients:
- 200 g of boiled meat;
- 300 g glass noodles (funchose);
- 2 small carrots;
- 1 purple (red) onion;
- 1 pack of Korean funchose dressing.
Preparation:
- First, dry funchose must be cut into a deep bowl with scissors. The noodles themselves are very long and in finished form it will be difficult to mix them in a salad bowl with the rest of the products. By the way, eating will also be inconvenient.
- As soon as this procedure is carried out, pour boiling water over the chopped noodles and leave for five minutes. It is necessary to stir periodically so that it does not stick together.
- After five minutes, pour the softened funchose into a colander (sieve) and let the remaining water drain. Then transfer the noodles to a bowl, where all the ingredients will be kneaded directly (a deep bowl or salad bowl).
- Onions for salad should be taken purple (another name is red). Unlike the usual white, it has a salad purpose: it is less spicy, slightly sweet and looks beautiful in a dish. Cut it into thin half rings and send it to a container for funchose.
- Grate the carrots into strips on a special grater for Korean carrots (or cut with a knife, also designed for Korean carrots), send to a salad bowl.
- Cut the boiled and well-cooled meat along the fibers into long strips, throw it over the rest of the salad ingredients.
- The final touch is to fill everything with Korean funchose dressing, mix thoroughly so that all products are evenly combined with each other (you can mix it with your hands). Leave the salad for 15 minutes to soak the ingredients together and serve.
