Funchosa salad with korean carrots and cucumber

4 servings
20 min

Prepare the specified ingredients for salad preparation. Korean carrots can be taken ready from the store, or you can cook yourself at home - this is a simple process. Cucumbers are fresh, you can take three short or two medium. To prepare the funchosa, put boiling water.

Funchose must be prepared according to the instructions on the package. Remove the funchosa from the package, put the required amount in a deep bowl. Pour boiling water over the noodles to the very top so that they are completely in the water. Leave it in boiling water for 10 - 15 minutes, turning it over periodically. You need to look after her so that she does not boil.

Discard the finished glass noodles into a colander so that the glass has extra liquid. If desired, the noodles can be cut into several parts, or they can be left in their original form. It is more convenient to cut it with scissors. You can also rinse the noodles with cold water.

For a salad, take a deep bowl or salad bowl. Put the cooled funchosa in the salad bowl.

Add Korean carrots to a bowl of noodles. Also drain all the juice from carrots and butter.

Wash fresh cucumbers, dry and cut with a thin straw. To do this, you can use a carrot grater in Korean or cut with a knife. Also, using a vegetable cutter, you can cut a cucumber into long thin plates, and then cut into a thin straw.

Mix the salad thoroughly. For dressing the salad, soy sauce, Korean carrot dressing, Korean carrot butter can be used to taste. For my taste, this salad is good without the addition of an extraneous dressing - carrots give a very rich aroma, change the color of the noodles and add tasteless funchose piquancy. Let the finished salad stand for ten minutes to soak the noodles.