Dressing for funchose - 7 recipes on how to make a dressing for glass noodle dishes with your own hands

Simple Korean-style funchose with vegetables

The main vegetable for preparing Korean salad is carrots.
It can be used both fresh and pickled. Pepper and cucumber are also most often added. Let's take a closer look at the method of preparing a salad with fresh vegetables using the example of a recipe with a photo of Korean-style funchose with carrots and cucumber Ingredients:

• Funchoza - 1 pc.
• Cucumber - ½ pc.
• Pepper - ½ pc.
• Carrots - ½ pcs.
• Garlic - 1 clove
• Rice vinegar - 10 ml
• Soy sauce - 15 ml
• Olive oil – 15 ml
• Coriander - ½ teaspoon
• Red pepper - ½ teaspoon
• Salt, sugar - to taste

Cooking method: brewing

Cuisine - Korean

Preparation time - 10 minutes

Cooking time - 2 minutes

Number of servings - 1 pc.

Korean funchose recipe

Prepare the required products. Wash and dry the vegetables thoroughly.

Pour boiling water over one portion of transparent noodles for 6 minutes.

Advice.

Thin funchose should not be kept in hot water for more than 7 minutes, because this will overcook it, turning it into a tasteless mess.

If you are afraid that the noodles will stick together, add a few drops of olive or sesame oil to the water.

Then transfer the noodles to a sieve and let them drain. Because Korean funchose itself has long threads, so use scissors to cut them in 2-3 places.

Advice.

It is better to take bell peppers in bright colors to add color to the dish. If you are making funchose for a large number of people, you can use 2 colors of bell pepper.

Advice.

Because vegetables should add crispness to the salad, then when cutting a cucumber it is better to use part of the vegetable with the skin, and not just the pulp of the fruit itself.

To prepare homemade marinade, in a separate bowl, mix together ground coriander, red pepper and a pinch of sugar.

Squeeze a clove of garlic there. Mix it with spices.

Advice.

In the absence of rice vinegar, you can use apple cider vinegar or regular vinegar.

Add olive oil last. Mix the ingredients thoroughly.

Be sure to taste the prepared salad dressing for salt and, if necessary, add it to taste.

Place the drained noodles into a serving plate. Add cucumber, carrots and pepper to the funchose, mix the ingredients carefully.

Pour homemade dressing over salad. Mix everything.

To avoid tearing the thin noodles but to thoroughly stir the ingredients, use 2 forks. Using them, as if “fluffing” the funchose, you will achieve uniform mixing.

Advice.

The proposed recipe can always be modified and funchose can be prepared with Korean carrots instead of fresh ones
,
which will be even more consistent with the Korean style.

This Korean-style funchose is ready for use. Enjoy the fresh taste and juiciness of the salad.

To eat the dish, professionals can arm themselves with traditional Korean wooden chopsticks, while others are not prohibited from using a fork.

You will find a visual way to prepare funchose in Korean at home for dietary nutrition in the video

Seasonings suitable for funchose

If you want to purchase a ready-made sauce for funchose, you will most likely have to choose between Chim-Chim and Sen Soy seasonings.

"Chim-Chim" contains:

• sunflower oil;
• sugar;
• salt;
• garlic;
• black pepper;
• coriander;
• red pepper;
• citric and acetic acids.

The manufacturer uses beneficial tocopherol as an antioxidant. To enhance the taste, he added monosodium glutamate to the dressing.

Sen Soy has a similar but not identical composition. It includes:

• water;
• sugar;
• Apple vinegar;
• sunflower oil;
• coriander;
• dried garlic;
• chilli.

Rosemary extract was used as an antioxidant, giving the seasoning additional flavor and aromatic notes. It couldn't be done without a flavor enhancer either. Contains the dressing and other components that do not pose a health hazard in moderate quantities. There is no salt in the seasoning. Perhaps the manufacturer wanted to give the cook the opportunity to season the salad with soy sauce, which is fully consistent with the traditions of Asian cuisine.

Having analyzed the composition of store-bought dressings, we can conclude that experts consider the following to be the most successful spices and herbs for funchose:

• coriander;
• garlic;
• hot red pepper;
• sugar;
• acetic or other acids;
• vegetable oil.

About the benefits of funchose

Funchoza, translated as “glass noodles,” are noodles made from bean flour, so after cooking they become transparent. Spaghetti made from rice flour turns white when cooked. It is rich in carbohydrates, so it is recommended to serve it with vegetables and even meat or seafood. This way the dish turns out to be the most balanced and easier for the stomach to digest.

In terms of the composition of useful elements, funchose is distinguished by the presence of B vitamins, as well as selenium, magnesium, calcium and eight amino acids, which are actively involved in the creation of new cells. Glass noodles have low energy value, but they contain fiber, which quickly saturates the body. Funchoza has practically no taste, but quickly absorbs the smell and taste of neighboring ingredients. Adherents of vegetarian cuisine and those who want to lose weight especially like to experiment with it.

Spicy funchose with pumpkin

The unusual combination of sweetish pumpkin and hot pepper gives the dish a special piquancy, which gourmets will surely appreciate. This recipe for making Korean-style funchose at home allows you to diversify traditional vegetable salads with noodles, adding new flavors.

Ingredients:

1. Funchoza – 200 gr
2. Pumpkin – 300 gr
3. Bell pepper - 1 pc.
4. Carrots - 1 pc.
5. Green onions - 4 arrows
6. Sesame – 10 gr
7. Soy sauce - 30 ml
8. Sesame oil - 3 tbsp. spoons
9. Hot pepper - a pinch
10. Salt - to taste

• Remove stems and seeds from peppers. Cut the pulp into thin strips.
• Peel the carrots and chop into long strips.
• Remove skin and seeds from a piece of pumpkin. The total weight of the pulp should be at least 300 g. Cut the pumpkins into small squares.
• Heat sesame oil in a frying pan and fry vegetables in it one by one. All products should be fried until lightly crispy on all sides.
• Mix prepared fried vegetables in a bowl, sprinkle them with salt and hot pepper.
• Pour boiling water over the clear noodles and leave to cook for 7 minutes. Then place the noodles in a sieve to remove excess water.
• Finely chop the green onions.
• Add noodles to vegetables. Sprinkle the food with soy sauce, sprinkle with sesame seeds and green onions.
• Gently mix the ingredients and serve funchose to the table.

Another recipe for lovers of spicy dishes can be found here. It discusses in detail the method of preparing a salad with funchose and Korean carrots, pickled yourself:

Recipe 4: meat dressing for funchose (step by step)

This dressing, which I highly recommend, features simmering oil. The instant heat releases the flavors and aromas of each ingredient and the funchose comes out great.

• Garlic 5 cloves
• Bell pepper 1 piece
• Carrot 1 piece
• Cucumbers 2 pcs
• Chili pepper 2 pcs
• Cilantro, coriander 30 gr
• Beef 300 gr
• Soy sauce 3 tbsp.
• Sesame oil 0.5 tsp.
• Mixed peppercorns to taste
• Adjika 1 tsp.
• Sunflower oil 150 gr
• Funchoza 350 gr
• Vinegar 2 tbsp.

Place a kettle and a frying pan with (a little) oil on the stove.

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

Cut the bell peppers and cucumbers into strips, grate the carrots on a special grater (or a simple grater, or cut into thin strips). Chop a small bunch of green cilantro. Place everything in a large bowl. Add soy sauce, sesame oil and stir.

Lemon sauce with cilantro for funchose

Funchoza is a fairly neutral product. Therefore, additional ingredients with pronounced flavors such as garlic, lemon or aromatic herbs will not interfere with it.

Ingredients:

• 1 tsp soy sauce;
• 2 tbsp. lemon or lime juice;
• 2 tbsp. sesame oil;
• 2 tsp curry (powder);
• 2 garlic cloves;
• 20 gr. cilantro;

Preparation:

1. To prepare the sauce for the funchose, wash and dry the cilantro well and chop it very finely. Peel the garlic and press through a press.
2. In a separate bowl, mix 2-3 tablespoons of the water remaining after soaking the “glass noodles” with sesame seed oil and soy sauce. Pour the mixture into a ladle, add spices, garlic, herbs and freshly squeezed citrus juice.
3. Warm the sauce at a low simmer for a couple of minutes, stirring all the time. Cool and season the warm noodles as shown in the photo.
4. Additionally, you can add boiled shrimp and sautéed vegetables (carrots, onions and bell peppers), cut into strips, to the dish.

Recipe for funchose dressing with whole lemon

You will need:

• bean sauce – 1 teaspoon;
• freshly squeezed lemon juice - 2 tablespoons;
• sesame seed oil – 2 tablespoons;
• yellow curry powder - 2 teaspoons;
• garlic – 2 medium cloves;
• fresh cilantro – 20 g;
• water – 3 tablespoons.

Step-by-step instruction:

1. Squeeze the garlic cloves in a press.
2. Rinse the cilantro with water, separating the leaves needed for the recipe from the stems and branches, and chop finely.
3. In a container, mix water with vegetable oil and soybean sauce.
4. Add curry, garlic, herbs and freshly squeezed lemon juice to the liquid.
5. Boil the ingredients.
6. Let the finished mixture brew for 15-20 minutes.
7. Mix the dressing with funchose.

Thus, you can prepare funchose dressing with your own hands at home quickly and tasty.

Exquisite funchose with seafood

Despite traditional vegetables, funchoza can also be prepared with other ingredients. So, adding seafood to a dish makes the taste of glass noodles richer and more interesting; it will be a truly festive dish. Consider this delicious recipe for Korean funchose squid salad

and shrimp.

Ingredients:

1. Noodles – 100 gr
2. Squid – 120 gr
3. Shrimp -120 gr
4. Ginger root - 0.5 cm
5. Garlic - 2 cloves
6. Soy sauce - 1 tsp. spoon
7. Rice vinegar - 1 tsp. spoon
8. Vegetable oil - 2 tbsp. spoons
9. Salt - to taste
10. Sesame - optional

• Pour boiling water over clear noodles. Leave to cook for 6-7 minutes.
• Give the funchose time to drain and cool.
• Boil squid with shrimp until cooked. Cool and cut into strips if necessary.
• Peel the ginger root and finely grate it. Crush the garlic with a press.
• Mix vegetables with salt. Season them with vinegar, oil and soy sauce.
• In a bowl, mix chilled noodles with seafood.
• Pour ginger-garlic dressing into the salad and stir.
• Place the Korean salad in the cold for 1.5-2 hours. Before serving, sprinkle the chilled dish with sesame seeds.

You can find a master class from the chef on preparing vegetable funchose here

And so that you can get the same bright salad at home, we recommend using several culinary tricks for preparing it.

Recipe for funchose dressing with citric acid

To prepare you will need:

• vegetable oil – 200 ml;
• 9% vinegar – 80 ml;
• loose sugar - 3 teaspoons;
• salt – no more than 0.5 teaspoon;
• ready-made citric acid – 0.5 teaspoon;
• freshly ground black or white pepper – 0.5 teaspoon;
• coriander powder – 0.5 teaspoon;
• chopped ginger – 0.5 teaspoon;
• hot chili powder - no more than 0.5 teaspoon;
• garlic – 3 medium cloves;
• water – 100 ml.

Step-by-step instruction:

1. Bring water to a boil.
2. Add sugar and wait for it to dissolve.
3. Pour in the oil and vinegar mixture.
4. Slowly add citric acid and stir thoroughly.
5. Add the remaining herbs. Press the garlic through a pressing device.
6. Let the mixture boil for 2 minutes.
7. After turning off, the sauce needs to infuse.
8. Toss the dressing with the funchose noodles to complete the recipe.

The sauce takes no more than 20 minutes to prepare.

Classic funchose in Korean

Cooking time - 30 minutes

Number of servings - 6 pcs.

A light summer salad, moderately sour and moderately sweet. Preparation will take very little time, but it is best to leave this salad for at least several hours - then it will be more piquant.

Ingredients

Servings: – + 6

• Funchoza 400 gr.
• Bell pepper 1 pc. (red)
• Bell pepper 1 pc. (yellow)
• Carrots 2 pcs.
• Cucumber 2 pcs.
• Onions 2 pcs.
• Garlic 1 head
• Soy sauce 4 tbsp.
• Paprika 2 tsp.
• Coriander 2 tsp. (ground)
• Olive oil 6 tbsp.
• Granulated sugar 1 tsp. or to taste
• Salt 3 pinches

Steps

• Rinse fresh vegetables thoroughly in running water. Carefully peel the cucumber, which we will need for the salad. We don't need cucumber pulp. All vegetables, including cucumber peel, must be grated on a Korean carrot grater to get a beautiful stick.
• Place all the vegetables in a saucepan or deep bowl, crush them a little with your hands - then the vegetables will release juice and become softer.
• Peel the onion and garlic, after which the garlic should be chopped as finely as possible with a sharp knife, and the onion should be chopped or grated into thin strips. Root vegetables must be fried in hot olive oil, in extreme cases - in coconut oil, but not in sunflower oil. Add spices to the frying pan, stir the mixture and after 1-2 minutes, transfer it all along with the spicy oil into a bowl with vegetables.
• Regardless of whether you use rice or bean funchose, you must prepare it strictly according to the instructions on the package. When the funchose is ready, you can cut it in half, then transfer the noodles to a container with vegetables.
• Mix thoroughly, add soy sauce and rice vinegar to the Korean funchose. After this, the salad must be refrigerated for at least a couple of hours so that it is well saturated with spices. You can add other spices if you wish and serve.

Recipe 6, step by step: mushroom dressing for funchose

• funchose - 2 pcs;
• champignons - 300 gr;
• cream 20% - 150 ml;
• sour cream - 2 tbsp. l. with a slide;
• hard cheese - 100 g;
• salt - 1 tsp;
• butter - 50-70 g;
• sunflower oil - 50-70 g

I put the funchose in a bowl so that I wouldn’t be distracted by it later, but simply fill it with water when needed.

I washed the mushrooms and let the water drain.

I cut off the stems of the mushrooms that stick out, but did not remove them completely.

And I cut them into plates like these.

I poured a little sunflower oil (50-70 g) into the frying pan and put the same amount of butter.

I let the butter melt well and mixed them together.

Add chopped mushrooms to melted butter. I kept them in the pan for about 10 minutes, no more, to preserve the taste of the mushrooms. I stirred them periodically.

At this time, while the mushrooms are fried, I prepared the sauce. First, I grated the cheese on a fine grater.

The result is a mound of cheese like this.

I poured 20% cream into a cup.

I added 2 tbsp to them. l. with a heap of sour cream (if the sour cream is liquid, you can add 3-4 tablespoons) and mix.

After this, you need to pour boiling water over the funchose and close the lid so that it brews well.

Now I pour cream and sour cream over the mushrooms.

Next, pour in the cheese and mix everything well.

I add salt. I added more, since I won’t add salt to the funchose. If you cook mushrooms like this as an independent dish, you need to take half as much salt or to taste.

Mixed everything well again.

This is what the brewed funchose looks like at this point. The manufacturer suggests rinsing it in cold water, but I didn’t do this, and everything went well). I just poured it into a colander and let the water drain.

Now, using a fork, I put it into the mushrooms.

I stir, and that’s it, the dish is ready! I would also like to say that this dish is very light, nutritious, and my gastritis stomach accepts it very well. It looks like regular vermicelli, but the taste is completely different.

Funchoza is called glass or starch noodles. Dishes from Chinese, Japanese and Korean national cuisine came to us relatively recently and turned out to be to the taste of many. Particularly popular are dishes that use funchose vegetable salad dressing. Traditionally, noodles were made from mung beans, sometimes other starches were used - from potatoes, yams, cassava or canna. Now in mass production, starch from legumes is often replaced with cheaper corn starch.

Funchoza is sold in our stores in dry form. The white strings of noodles, rolled into a ring, become translucent when boiled - hence the name “glass”. In our country, funchose is often called rice. The difference between these products is that rice noodles become white like spaghetti during cooking, while starch noodles cook much faster and “glaze over.”

Recipe 1: Korean-style dressing for funchose (with photo)

There are quite a few recipes for dressing funchose, but they all have in common the presence of spices. Dressing for funchose in Korean style based on vegetable oil was also no exception.

• 550 ml odorless vegetable oil;
• 40 gr. white sugar;
• 170 ml. 9% vinegar;
• 20 gr. salt;
• 2 gr. ground black pepper;
• 2 gr. coriander (ground);
• 2 gr. lemons;
• 2 gr. ginger powder;
• 5 gr. fresh chili pepper;
• 250 ml water;
• 10 gr. garlic

Cooking diagram step by step:

1. Place a saucepan with water on the burner. When the liquid begins to boil, add salt, sugar, table vinegar and vegetable oil.
2. Wash the chili pepper, remove the seeds and chop it. We peel the garlic and press it through a press. Pour the prepared ingredients and spices into the water.
3. Bring the contents to a boil again, set aside from the stove and cool, covering with a lid.

This delicious Korean funchose dressing is suitable not only for dressing glass noodles, but also for other oriental salads.

How to cook rice noodles correctly

The cooking process has features that are different from cooking regular pasta.

Here are a few ways:

1. Place woven noodles at the bottom of a deep bowl, pour boiling water until the transparent fibers are completely immersed in water and close with a lid. After three minutes, discard the steamed noodles in a colander, rinse and allow excess moisture to escape. This steaming method is suitable for very fragile threads, the size of which is no more than half a millimeter.
2. For 100 grams of noodles, take one liter of liquid. Fill the pan with water, add some salt and bring to a boil. Immerse the funchose and cook for three to four minutes, otherwise it will stick to the teeth or lose its shape.
3. Fry almost finished noodles in sauce with vegetables and spices for 5-6 minutes.

Note to the hostess:

• To prevent vermicelli fibers from sticking together during heat treatment, you need to add vegetable oil (one tablespoon per liter of water).
• In this case, be sure to rinse the finished noodles with cold water.
• For convenience, after cooking, long threads are reduced with a knife, since when dry they easily crumble and break.
• The readiness of the food can be checked by its inherent transparency and slightly grayish tint. The vermicelli should be soft, but at the same time elastic.
• Funchoza is usually seasoned with soy sauce, without adding salt and various components with strong flavors that muffle the subtle smell of rice noodles.

Funchoza with Korean omelette

A very nourishing and appetizing variation of the classic Korean funchose with vegetables. This salad prepares very quickly, has a pleasant sour taste and moderate spiciness. Perfect for a hearty, hearty breakfast.

Ingredients:

• Funchoza - 200 gr.
• Tomatoes - 3-4 pcs.
• Cucumbers - 1-2 pcs.
• Chicken egg - 2-3 pcs.
• Sweet pepper - 2 pcs.
• Soy sauce - 2-3 tbsp.
• Coriander - 1/3 tsp.
• Paprika - 1/3 tsp.
• Ground allspice - 1/4 tsp.

Cooking process:

1. In a bowl, mix the eggs with one tablespoon of soy sauce, beat with a fork until smooth and pour into a preheated frying pan greased with olive or coconut oil. You should get a thin, dense omelette.
2. Boil the funchose in boiling water, drain in a colander and let the noodles cool. While the noodles and omelet are cooling, thoroughly wash all the vegetables and then carefully cut all the ingredients into thin strips. It would be best to use a special grater for Korean carrots.
3. Mix vegetables in a bowl, pour in soy sauce, add coriander and allspice, paprika. Cut the omelette into thin strips and place in a bowl with the vegetables, and cut the funchose in half and place there.
4. Mix all ingredients thoroughly, you can add salt and sugar if required. Serve as a main dish or as an original side dish. Bon appetit!

Funchose salad with meat

Salads with funchose are prepared throughout Southeast Asia. Everywhere it’s different: in some places it’s only with vegetables, in others they also put meat in the salad. Therefore, it is better to call our version pan-Asian. We'll cook it with beef, or rather with grilled steak. But you can replace it with boiled beef or chicken. The salad mix can be replaced with lettuce or even Chinese cabbage.

Ingredients:

• meat (beef) - 1 steak;
• fresh cucumber - 1 piece;
• funcheza (starch noodles) - 1 bunch;
• tomato - 1 piece;
• salad mix - 1 bunch;
• red onion - 1 pc;
• soy sauce - 1 tbsp;
• vegetable oil - 3 tbsp;
• rice vinegar 3% - 1 tsp;
• lemon juice - 1 tsp;
• hot ground pepper - a pinch;
• freshly ground black pepper - a pinch;
• salt - to taste.

2-3 servings

How to prepare funchose salad with meat

1. First we'll grill the steak. We need it medium-rare so that the center remains a little reddish. To do this, pour oil into a frying pan and heat it well. Add the beef and fry for 3 minutes on each side, including the ends. Hold it with tongs.

2. Place the fried butter on foil. Sprinkle with salt and freshly ground black pepper. Wrap it up and leave it to rest.

3. In the meantime, let's deal with funchose and vegetables. Boil the noodles as directed in the instructions on the package. Rinse under cool water and place in a sieve to drain excess water.
4. Cut the cucumber into thin slices. The best way to do this is to use a potato peeler. If the ribbons are too long for your taste, cut them into shorter pieces.

5. Cut the tomato into slices. If it’s cherry, it’s even better: just cut them in half.

6. Cut the onion into half rings.

7. We artistically tear the lettuce leaves into small pieces with our hands. In this salad, a salad mix will look very stylish, but in its absence, both collard and Chinese cabbage will do.
8. Cut the rested beef into thin slices.

9. In a cup, combine the oil, soy sauce, vinegar, salt, red pepper, lemon juice and whisk lightly with a fork until the ingredients are combined and the dressing is slightly emulsified.

10. In a large bowl, combine and mix all the salad ingredients. In this case, for convenience, it is better to cut the noodles shorter with culinary scissors. Dressing the salad.

Serve on a flat dish. The salad is so full of colors that it does not require any additional decorations. It will definitely remind needlewomen of a bright art canvas made using the “crazy thread” technique - it is so artistic. How can we resist here?

Author: Victoria S.

Classic DIY recipe

Funchoza became famous thanks to the spread of Asian cooking throughout the world. In East Asian countries, soy sauce has a cult following, which is why it is the basis of the classic dressing for glass noodles.

For classic dressing you will need:

• soybean sauce – 1 teaspoon;
• sesame oil – 1 teaspoon;
• coriander powder – 1 teaspoon;
• freshly ground red pepper – 1 teaspoon.

A good soy sauce consists of 4 ingredients: water, soybeans, wheat and salt. A sauce with a long list of ingredients is not suitable for dressing funchose.

Step-by-step instruction:

1. Mix coriander powder and pepper in a glass container.
2. Add sesame oil and good quality bean sauce to the powder mixture, mixing well.
3. Cover the glass container with cling film and put it in the refrigerator for 1 hour.
4. The cold dressing is ready after 60 minutes. Mix the cooked clear noodles with the sauce well and serve.

The amount of ingredients can be increased depending on the serving size of funchose.

How to cook funchose in Korean at home

Required ingredients:

• half a package of funchose;
• one medium carrot;
• one small fresh cucumber;
• one red bell pepper;
• two to three cloves of medium garlic;
• one package of Korean dressing.

Production time: 40 minutes.

Calorie content per 100 g: 310 Kcal.

How to make funchose with Korean dressing at home? The first step in preparing funchose in Korean is preparing the noodles for it. Please note that it is quite thin and fragile.

The usual method of preparing pasta should not be used when cooking funchose. First, soak the Chinese noodles for ten minutes in cool water. At this time, boil the water.

Then lower the funchose into boiling water for two minutes. Keep in mind that during the process of soaking and cooking, the noodles increase in volume approximately several times.

The last step in preparing funchose is to rinse it under cool water so that the noodles do not stick together.

After cooking the noodles, leave them and let them cool, they should not be hot in the salad. Grate the bell pepper and fresh cucumber and carrot using a special grater or cutting into thin strips.

After this, chop the garlic cloves and finely chop the greens. The next step is to add ready-made Korean dressing to the salad, which you can now buy in almost any supermarket.

However, you can also prepare this mixture yourself. For a given amount of ingredients, one package is required.

At the final stage of preparing funchose in Korean, you need to mix all the ingredients in a deep plate, mix them thoroughly with a fork and put them in the refrigerator for half an hour. After this, the funchose is ready to serve.

Korean funchose recipe with vegetables

Kitchen equipment and utensils: board for cutting vegetables, knife, saucepan, spatula or slotted spoon, strainer or colander, vegetable peeler, shredder, garlic press, kitchen scissors, spacious salad bowl.

Ingredients

Step-by-step preparation of rice noodle salad

1. Boil 1 package of funchose in boiling, lightly salted water for two minutes, stirring the rice flour noodles occasionally.

2. Place the finished noodles in a strainer or colander and rinse with cold running water. Without removing from the colander, make several cuts in the funchose with kitchen scissors to shorten the length of the noodles, and transfer to a deep salad bowl.

3. Dissolve the peeled raw carrots into thin strips on a shredder, lightly squeeze and place on top of the funchose.

4. Cut one fresh salad cucumber in the same way as carrots - into thin strips, and place in a salad bowl.

5. Thinly slice the red and yellow bell pepper halves into semicircles and place on top of the cucumber.

6. Salt with a large pinch of a mixture of Chinese and sea salt, taken in a 1:1 ratio. Add half a teaspoon of ground coriander (cilantro seeds) and ¼ teaspoon of ground hot red pepper to the salad.

7. Pour half a tablespoon of acetic acid over the salad.

8. Crush three cloves of garlic into the salad with a garlic press, add 1-1.5 tablespoons of soy sauce, pepper, add a little granulated sugar to taste and about 100 ml of vegetable oil.

9. Mix the contents of the salad bowl thoroughly and let it brew for 30-40 minutes in a cool place, but not in the refrigerator.