Funchosa salad with tasty korean dressing

8 servings
1 hour 30 min


1. Place the kettle and oil pan (a little) on the plate.

2. Cut the meat into thin, long pieces and fry quickly in a pan until tender. Pour boiling water over the noodles, cover and leave for 10 minutes. Then drain, tip the noodles into a colander and let the water drain.

3. Cut bell peppers and cucumbers into straws, rub carrots on a special grater (or on a plain one, or cut into thin straws). Chop a small bunch of cilantro greens. Fold everything into a large bowl. Add the soy sauce, sesame oil and stir to agitate.

4. Transfer the noodles to a bowl (you can squeeze the liquid out of it and tear it or cut it into pieces) . 5 Top, in the center of the noodle slide, put the chopped garlic. Heat the oil. Pour it on top of the garlic. Mix the salad well.

6. Add the vinegar, freshly ground pepper and coriander grains rubbed between your fingers.

7. Mix the salad well and leave it in the refrigerator for an hour, brew. Nice!