Vegetarian funchosa salad with various vegetables

1. Cold dressing should be done ahead of time, as it needs time for pickling. Grate carrots and green radishes on a grater. Add soy sauce, vinegar (9%), red hot pepper, garlic, a pinch of azinomoto and sugar to them. Gently mix, then pour vegetable oil in a frying pan. When it is pricked, we throw into it a couple of grains of dry coriander for the smell and a couple of onion stalks. And pour this hot oil over the entire workpiece. Let it brew for about five hours. After grating cucumbers on a Korean grater in this salad.

2. You need to make a hot zapraka before cooking noodles. Put the chopped bell pepper strips on a heated frying pan, sprinkle it with vegetable oil and soy sauce. As soon as the pepper goes limp, add chopped jusai and crushed garlic to it. Before turning off the stove, I throw sesame seeds.

3. Boil 2 packages of rice noodles in salted boiling water for about seven minutes. After that, put it in a colander and pour a little vegetable oil over it so that the noodles do not stick together. Let it cool down.

4. As soon as the noodles cool down, add the hot dressing that has already cooled down, and mix well with your hands and divide the fibers of the noodles. After adding the cold dressing, mix thoroughly with your hands too.