Funchoza with cucumber

Step-by-step preparation

Cooking time: 20 mins

1. STEP 1

   

   How to make a salad of funchose with fresh cucumber and Korean carrots? Prepare the necessary ingredients.

2. STEP 2

   

   Boil or pour boiling water over the rice noodles, depending on the manufacturer and the thickness of the noodles. To ensure perfect noodles, follow the package instructions or constantly check the noodles for doneness. When cooking the noodles, you need to stir them periodically. You can add a little vegetable oil to the water where the funchose is cooked to prevent the noodles from sticking together.

3. STEP 3

   

   Wash the cucumbers and cut into thin strips using a sharp knife or a special shredder.

4. STEP 4

   

   Place the finished funchose in a strainer or colander with small holes. You can rinse the noodles with cold water. Let the water drain. Place noodles in a large bowl. Add sesame oil and stir to prevent the noodles from sticking together.

5. STEP 5

   

   Add chopped fresh cucumbers, Korean carrots, spices to taste and other ingredients of your choice to the bowl of noodles, such as vinegar, lemon juice or soy sauce.

6. STEP 6

   

   Mix everything and serve, supplementing the funchose with cucumber with white or black sesame seeds. Bon appetit!

Comments on the recipe

Johanna

28.09.2023

4.9

What a delicious dish! Thanks for the recipe! I know such a delicious dish. Funchoza with beef.

Natalia M

28.09.2023

4.6

I love funchose) I enjoy preparing salads from it, I especially like it with vegetables. I got used to pouring boiling water over the funchose and letting it sit for 10-15 minutes, this is enough for the thin “fishing line” to turn into tasty noodles. I didn't have Korean carrots, so I slightly changed the order of preparing the salad. I grated carrots and cucumbers for Korean salads, added salt, sugar, seasoning, garlic and poured hot oil over them. I left it to marinate for 15 minutes, and then added funchose and also let it brew at room temperature. The carrots turned out no worse than store-bought ready-made ones) I don’t use sesame seeds and sesame oil because of allergies. I really love Asian cuisine, but I have to do without sesame seeds. The salad is very tasty, spicy, spicy. During this time, the carrots became softer and juicier, and they turned out ready-made. Fresh cucumber complements the whole dish very well.