Description
Fresh salad with rice vermicelli. It's quick, simple, tasty. It can be safely attributed to pan-Asian cuisine. Son ate cooked and was asked to make more. And I have Caprice in the eating plan known!
Ingredients
-
Cellophane
100 g
-
Carrots
100 g
-
Cucumber
1 piece
-
Garlic
2 tooth
-
Soy sauce
1 Tbsp
-
Olive oil
1.5 Tbsp
Cooking
Funchoza to cook according to the instructions on the package: pour 5 minutes in hot water, then drain the water. Cool.
Cucumber wash, dry, RUB on a grater for Korean carrot.
Add the carrots in Korean.
Garlic peel, chop. Add to the vegetables.
Add funchoza, pour soy sauce, olive oil and mix well.
Bon appetit!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.