Thai salad with funchoza - ReCiPes

You will need

  • Vermicelli Cellophane from SenSoyPremium

    2 bunches (100 grams)

  • Soy sauce SenSoyPremium

    1 tbsp

  • Fish sauce from SenSoyPremium

    1 tsp.

  • Sugar

    1 tsp.

  • Carrots, small

    60 g

  • Mushrooms

    4-5 PCs.

  • Greens (cilantro, green onion)

    to taste

  • Lime juice/lemon

    2 tbsp

  • Rice vinegar

    2 tbsp

  • Chili red, Chile


  • Garlic

    1 clove

  • Cherry tomatoes

    3 PCs.

  • 1.

    In a deep bowl add bundles funchoza brand SenSoyPremium and pour boiling water (water should completely hide the noodles). Leave for 7 minutes.

  • 2.

    Meanwhile, the carrots washed, peeled, cut into thin strips (or grate on a special grater). Press strongly with your hands and leave.

  • 3.

    Mushrooms cut into slices (thickness 0.5 cm) and passeruem in a pan without oil for 3-4 minutes. Mushrooms should be a little softer to be flexible (a bit crunchy to the taste).

  • 4.

    Prepare sauce: stry chili pepper clear from the seeds and puree them in a blender along with the garlic (or mince). Fish sauce brand SenSoyPremium, brand soy sauce, rice vinegar, lime juice, sugar, all carefully mixed to dissolve the sugar. Add the pepper and garlic, all mix.

  • 5.

    Mix the sauce with the carrots and leave for 15-20 minutes.

  • 6.

    Funchoza 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.

  • 7.

    Added to funtcase carrots, mushrooms and cherry tomatoes (sliced in half or quarters). All gently stir with a spatula.

  • 8.

    When serving sprinkle with chopped greens.

    Bon appetit!

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