Hot salad with funchoza in Korean - ReCiPes

You will need

  • Vermicelli Cellophane from Sen Soy Premium

    2 bunches (100g)

  • Sauce for frying noodles CHAPCHAE SAUCE (“CAPCHA”) from Sen Soy

    1 PC.

  • Shiitake mushrooms from Sen Soy Premium

    1/2 pkg.

  • Peas fresh (freezing)

    2 tbsp

  • Meat, flesh

    250 g

  • Onion

    1 PC.

  • Green onions

    3 pen

  • Greens (cilantro)

    3 sprigs

  • Vegetable oil for frying

  • 1.

    In a deep bowl add bundles funchoza brand Sen Soy Premium, and pour boiling water (water should completely hide the noodles). Leave for 7 minutes. Funchoza then recline in a colander to remove excess moisture.
    Then put funchoza in a bowl and a couple of times, cut with kitchen scissors. This funchoza will be easier to mix with other ingredients, but if you like long, it is possible not to do that.

  • 2.

    Shiitake mushrooms pour boiling water and leave for 10 minutes, then remove and puree them in a blender (you can skip through a meat grinder).

  • 3.

    On a separate frying pan fry chopped garlic (less than a minute) in vegetable oil (1 tbsp), add the peas and passeruem minute.

  • 4.

    In a hot pan fry the onions until Golden brown. Add the pieces of meat cut into thin slices (thickness 0.4 cm). After 3 minutes add the gravy SAUCE CHAPCHAE (“CAPCHA”) brand Sen Soy Premium. Fry for 3 minutes. Do weak fire. Add prepared funchoza. Add the remains of the sauce, mix everything thoroughly. Fry for 3 minutes. Stirring occasionally.

  • 5.

    Add ground shiitake mushrooms and peas with garlic, stir and fry for 1-2 minutes.

  • 6.

    Put the hot dish on plates and decorate with the chopped herbs and roasted peanuts. Bon appetit!

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