Salad With Funchose, Mushrooms And Vegetables - A Recipe With A Photo Step By Step

Juicy and nourishing salad with funchose, mushrooms and vegetables under a spicy oriental-style dressing.

Ingredients

Funchoza - 200 g

Fresh cucumbers - 2 pcs.

Bulgarian pepper - 1 pc.

Carrots - 1 pc.

Onions - 0.5 pcs.

Champignons - 200 g

Parsley - 20 g

Soy sauce - 2 tablespoons

Vegetable oil - 1 tbsp.

Balsamic vinegar - 1 tablespoon

Sugar - 1 tsp

Sesame seeds - 1 tsp

Salt, pepper - to taste

• 112 kcal
• 30 min.
• 30 min.

Photo of the finished dish

Step by step recipe with photo

Funchose salads amaze with the variety of completely different recipes. Thanks to its neutral taste, funchose can be combined with a wide variety of ingredients, creating new dishes every time. These noodles easily absorb aromas and flavors of related products. In the proposed version, we combine funchose with mushrooms and vegetables.

The amount of vegetables should not be large, it is enough to use 3-4 vegetables of your choice. Carrots, peppers and fresh cucumbers are perfect for mushrooms. At the same time, these ingredients do not undergo any heat treatment, they are simply soaked in a spicy marinade based on soy sauce and balsamic vinegar during the infusion of the salad.

Place a saucepan with water on the stove and boil it. Place the funchoza in a bubbling liquid, cook for no more than 1 minute.

Place the noodles on a sieve to drain all the water. To cool the funchose faster, you can rinse it with cool running water.

Wash the mushrooms thoroughly, dry them slightly on a cloth towel, throw them into a preheated dry frying pan. After about 3 minutes, when all the mushroom juice has evaporated, pour in a portion of the oil, then add the onion, previously peeled and cut into strips. Fry the ingredients together for another 3-5 minutes, until the onions are transparent. Keep the fire at a medium level, do not cover the pan with a lid.

Combine the mushrooms cooled after frying with the noodles in a spacious container.

Remove the top layer from the carrots, chop using a grater with a Korean carrot attachment. Peel the seeds from the inside, cut the flesh into strips. Add the prepared components to the main composition.

Cut the cucumbers into long slices, then into strips, load into the salad.

Pour the salad with soy sauce and balsamic vinegar, throw in a pinch of sugar. Add salt and pepper to taste.

Stir the mixture well so that each product is enveloped in the dressing. Cover the salad with cling film, put in the refrigerator for 2 hours for soaking and cooling.

Before serving salad with funchose, mushrooms and vegetables, sprinkle with sesame seeds and chopped herbs.

Enjoy your meal!