Vegetarian salad with funchoza - ReCiPes

You will need

  • Bean vermicelli Cellophane from SenSoyPremium

    1 bunch (50 g)

  • Soy sauce brand SenSoyPremium

  • Dried shiitake mushrooms from SenSoyPremium

    1/3 package

  • Carrots little

    1 PC.

  • Tofu

    50 g

  • Cucumber


  • Green sweet pepper

    ¼ EA.

  • Chilli

    ½ (If you like spicy food)

  • Herbs for decoration

  • 1.

    Shiitake mushrooms brand SenSoyPremium should pour hot water and leave for 10 minutes. Then drain off the water and remove. If you purchased a shiitake whole, it is better to cut them into strips.

  • 2.

    The beam funchoza fill with boiling water (water should completely cover the noodles) and leave for 7-10 minutes.

  • 3.

    Meanwhile, the carrots cut into thin strips and fry in vegetable oil (3 minutes).

  • 4.

    Then add the shiitake mushrooms and fry for 2 minutes. Throw rings of hot pepper (no seeds) and funazu. Mix all with a spatula. And after a minute remove the pan from the fire.

  • 5.

    Tofu cut into small pieces. A cucumber and a quarter sweet green pepper cut very fine feathers.

  • 6.

    Funchoza spread on a La carte dishes distributed chopped sweet pepper, cucumber, tofu, and decorate with greens.

  • 7.

    The dish is served the classic version of the Asian sauce is a natural soy sauce. Soy sauce brand SenSoy is a natural product created by the traditional method of fermentation, just as it was created in ancient Japan.

    (!) Like all Asian dish is served as soon as done.

    Bon appetit!

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