Funchoza with fresh vegetables in Korean style

Name: Funchoza with fresh vegetables in Korean style
Total time: 25 min
Yield: 2
Ingredients: 100 g Funchoza; 0.75 Bell pepper; 1 Cucumbers; 1 Celery stalk; 1 Carrot; 1 Bulb onions; 1 Hot pepper; 3 teaspoon Sesame; 2 teaspoon Sesame oil; 2 teaspoon Vegetable oil; 2 tablespoon Lime juice; 1 teaspoon Honey; 2 tablespoon Soy sauce; 1 tablespoon Zest

Funchoza with vegetables - light vegetable salad. Fast and easy! Funchoza with vegetables - light vegetable salad. The salad is filling but easy to digest. The salad is very attractive, bright juicy colors, fresh taste and aroma. Healthy and very easy to prepare. Funchoza is a bean vermicelli; it does not have a distinct taste of its own, but it absorbs the aromas of the sauce and other ingredients well. Vermicelli contains vitamin B, calcium, fiber, potassium, phosphorus and iron. A traditional dish in Korea, Japan, India and Vietnam. For a healthy diet.

75

9212

Emma Smith

Recipe author

Funchoza with fresh vegetables in Korean style

Calories

392kcal

Protein

4g

Fat

11g

Carbs

79g

*Nutrition per serving

Ingredients

Servings: 2

100g

0.75

1

1

1

1

1

3teaspoon

2teaspoon

2teaspoon

2tablespoon

1teaspoon

2tablespoon

1tablespoon

Step-by-step preparation

Cooking time: 25 mins

STEP 1
Pour boiling water over the funchose for 10 minutes.
STEP 2
Chop all the vegetables into thin strips, remove the seeds from the cucumber.
STEP 3
Remove the seeds from the chili pepper and cut into thin rings.
STEP 4
Prepare the sauce: mix butter, soy sauce, lime juice, honey, lime zest.
STEP 5
Drain the funchose and rinse with cold water, place in a colander and let the water drain. Place the vegetables in a deep plate.
STEP 6
Add ready-made funchose.
STEP 7
Add sauce and sesame seeds, mix thoroughly. Let stand for 10 minutes so that the vegetables and funchose are soaked in the sauce.
STEP 8
Place into serving bowls and sprinkle hot pepper on top.