Funchoza Salad with Beef

Funchoza with meat-3

 

 

Funchoza with meat-3

 

Funchoza salad with beef is very well known Korean noodle salad dish. Flavorful combination of  sautéed veggies, browned meat, and glass noodles (bean thread noodles) dressed with sweet chili and soy sauce. It’s so delicious and can be made few days ahead. You can omit meat for vegetarian salad or sub in chicken.If you don’t like sweet type salads,you can omit sweet chili sauce.

Ingredients:

5-6 ozs, bean thread noodles

1 lb. beef cut in to thin 2 inch slices (chuck or tri-tip roast preferred )

1 large or 2 small onions quartered then thinly sliced

2 carrots thinly julienned

1 1/2 cup daikon thinly julienned

1 1/2  red bell peppers thinly sliced

5-6 garlic cloves

4 green onions cut into 2 inch strips

2 tablespoons chopped cilantro

1 cup sweet chili sauce (optional,but good.I buy it from Trader Joes)

1/2 cup soy sauce (you can add more to taste)

1 tablespoon rice vinegar (white vinegar ok too)

oil

 

 

Direction:

On medium high heat,In a frying pan or dutch oven heat about 4 tablespoons oil.

Throw in strips of beef and season with salt. Cook with lid closed stirring occasionally until meat is slightly browned and soft.

Remove meat to a large colander with a bowl or plate underneath.

Throw in onions and sauté until softened.Transfer to the colander with meat.

Repeat the procedure with carrots,bell peppers, and daikon with green onions.Adding more oil as needed.

 

Cook bean thread Following instruction on the package(don’t overcook). Cut noodles if desired with knife or kitchen shears.

Transfer all cooked ingredients to a bowl, then add garlic, cilantro, soy sauce, vinegar , and sweet chili sauce. Mix it well and refrigerate for at least 2 -3 hours.

 

Funchoza with meat

Funchoza Salad with Beef

Ingredients

  • 5-6 ozs, bean thread noodles
  • 1 lb. beef cut in to thin 2 inch slices (chuck or tri-tip roast preferred )
  • 1 large or 2 small onions
  • 2 carrots thinly julienned
  • 1 1/2 cup daikon thinly julienned
  • 1 1/2 red bell peppers thinly sliced
  • 5-6 garlic cloves
  • 4 green onions or chives cut into 2 inch strips
  • 2 tablespoons chopped cilantro
  • 1 cup sweet chili sauce (optional,but good.I buy it from Trader Joes)
  • 1/2 cup soy sauce (you can add more to taste)
  • 1 tablespoon rice vinegar (white vinegar ok too)
  • oil
  • salt

Instructions

  1. On medium high heat,In a frying pan or dutch oven heat about 4 tablespoons oil.
  2. Throw in strips of beef. Cook with lid closed stirring occasionally until meat is slightly browned and soft.
  3. Remove meat to a large colander with a bowl or plate underneath.
  4. Throw in onions and sauté until softened.Transfer to the colander with meat.
  5. Repeat the procedure with carrots,bell peppers, and daikon with green onions.Adding more oil as needed.
  6. Cook bean thread Following instruction on the package(don't overcook). Cut noodles if desired with knife or kitchen shears.
  7. Transfer all cooked ingredients to a bowl, then add garlic, cilantro, soy sauce, vinegar , and sweet chili sauce. Mix it well and refrigerate for at least 2 -3 hours.
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Asian Noodle Salad

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This vegetarian Asian noodle salad is light and healthy with lots of flavors. Peanuts and vegetables give a nice crunch to soft noodles and the dressing is just perfect with out being overpowering.

Dressing:

1/2 cup seasoned rice vinegar
2 tbsp. olive oil
1 tsp.sesame oil
3 cloves garlic minced
2 tsp. soy sauce
2 tsp. sugar
1-2 tbsp. Sriracha sauce *

* optional

Combine all the ingredients. Let sit for atleast 1 hour to let flavors combine.

Salad:

1 handful cilantro leaves ,chopped
1 handful basil leaves, chopped*
4 green onions,diced finely
1/2 red bell pepper,julienned
1/2 yellow bell pepper, julienned
1 cup of shredded carrots
1/2 cup toasted peanuts
1/2 lb. whole wheat spaghetti noodles (cooked)
1 handful of sugar snap peas*
1 teaspoon toasted sesame seeds*

* optional

Prepare all the vegetables and cook the noodles. Rinse the noodles with cold water and drain.
Add the vegetables and peanuts.
Mix the dressing then add to the salad. Stir and serve.

This recipe was adapted from For the Love of Cooking.

Asian Noodle Salad

Ingredients

  • 1/2 cup seasoned rice vinegar
  • 2 tbsp. olive oil
  • 1 tsp.sesame oil
  • 3 cloves garlic minced
  • 2 tsp. soy sauce
  • 2 tsp. sugar
  • 1-2 tbsp. Sriracha sauce *
  • * optional
  • Combine all the ingredients. Let sit for atleast 1 hour to let flavors combine.

Instructions

  1. Salad:
  2. 1 handful cilantro leaves ,chopped
  3. 1 handful basil leaves, chopped*
  4. 4 green onions,diced finely
  5. 1/2 red bell pepper,julienned
  6. 1/2 yellow bell pepper, julienned
  7. 1 cup of shredded carrots
  8. 1/2 cup toasted peanuts
  9. 1/2 lb. whole wheat spaghetti noodles (cooked)
  10. 1 handful of sugar snap peas*
  11. 1 teaspoon toasted sesame seeds*
  12. * optional
  13. Prepare all the vegetables and cook the noodles. Rinse the noodles with cold water and drain.
  14. Add the vegetables and peanuts.
  15. Mix the dressing then add to the salad. Stir and serve.
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