Harbin chinese salad with funchosa and egg

8 servings
30 min

Harbin salad in Chinese with funchosa is prepared quickly and easily enough. So, prepare all the necessary products. 1 The first stage of preparation is preparation of vegetables. Cucumber, carrots, the required amount of cabbage must be washed, dried and cut into thin straws. Fresh carrots and cucumber can be grated for Korean carrots.

2. The prepared vegetables are then sent to a marinade (salad dressing) .

3. To make the marinade (dressing), mix the sesame oil, soy sauce, brown sugar and lemon juice squeezed out of half the lemon. In the absence of sesame oil, you can take a regular odorless sunflower, and replace brown sugar with honey. Instead of lemon juice, you can use rice vinegar or the usual 6%, but it will not taste so good anymore. If desired, you can add another ground coriander to the dressing.

4. Now prepare rice "glass" noodles, funchosa. You don't need to cook it. It is enough to brew it with cool boiling water and leave for five minutes under the lid. Then rinse the funchosa under cold running water and toss it in a colander so all the glass water.

5. Meanwhile, make egg pancakes. To do this, beat the two eggs with a whisk until smooth. Salt the mixture. Fry two pancakes in a hot, dry pan. Fry them on both sides. Let the pancakes cool, twist them into a roll and cut into noodles.

6. Combine pickled vegetables, noodles and egg pancakes in a deep salad bowl. The finished funchosa can be pre-cut into 2-3 pieces if it is too long.

7. Toast the sesame seeds in a dry frying pan until golden brown. So sesame reveals its aroma and becomes tastier.

8. Transfer the finished salad to a plate, sprinkle over the toasted sesame seeds and serve. There are similar salads with funchosa in both Japanese and Korean cuisine. Any hostess can prepare it. Enjoy your meal!