Korean Glass Noodle Salad (Funchoza)

Funchoza salad is a Korean-style glass noodle dish that shines with fresh vegetables, a tangy dressing and chewy noodles. You’ll soak rice or bean glass noodles, toss them with julienned carrot, bell pepper, cucumber and onion, then dress with soy sauce, vinegar, garlic and sesame oil. This cold noodle salad works great for lunch, potlucks or a light dinner when you want something refreshing and satisfying.

Whether you serve it cold or warm, this salad is ideal when you’re looking for something tasty, quick, and with personality. The rice noodles absorb the slightly spicy and sweet dressing perfectly, and the crunchy vegetables add freshness and texture.

• Cut the meat into small slices and fry in hot vegetable oil.
• Cut the mushrooms into small pieces.
• Cut the carrots into small slices.
• Cut the peppers into thin half-rings.
• Cut the onion into quarters.
• Fry the mushrooms in vegetable oil until all the liquid has evaporated.
• Fry the prepared vegetables in vegetable oil for 4-5 minutes.
• Make pancakes from eggs. To do this, beat each egg and fry each one in the same way you would make pancakes from regular batter. Cut the 3 pancakes into thin strips.
• Cut the cucumber into medium-thick slices.
• Prepare the funchoza according to the instructions on the package. In this particular case, the funchoza was poured into boiling water and left for 7 minutes. Then it was rinsed and cut into 5-7 cm long strips.
• Prepare the dressing. Mix the soy sauce, black pepper, crushed garlic, sesame seeds, and cilantro.
• Assemble the salad. Serve in portions. In a salad bowl, combine the funchoza, sliced pancakes, fried meat, and vegetables. Pour the dressing over everything. Place a small pile of grated cucumber in the center. If desired, sprinkle the salad with green onions and dill.
• Let the salad infuse for at least 20 minutes.