Korean rice noodle salad

Method

1. 01

   First, we'll make a gas station so it'll be infused while we cut vegetables. Mix all of the above ingredients. I repeat, if you are not a fan of sour-sharp taste, then vary the tastes according to your preferences. I added a little bit of everything and tried it until I got the taste I needed, very similar to the taste of that Tashkent salad. Squeeze the garlic in the gas station and leave to brew.

2. 02

   Chop the carrots with a thin straw or rub on a grater for Korean carrots. Slightly salted and well rubbed hands to softness. Leave it.

3. 03

   Cucumber cut the same, a thin straw. Sprinkle a little and crumple it. Leave it to give the cucumber juice. Excess liquid to drain.

4. 04

   Dungan red peppers are cut in the same way. Half the pepper is enough, it is sharp and it is better not to touch it with your hands.

5. 05

   Green onions, cilantro and dill cut.

6. 06

   Boil rice noodles until ready, as indicated on the package. I have Japanese rice noodles and they require cooking in salted water. If you have funchose, soak it in boiling water. Curl on a sieve to make the glass liquid.

7. 07

   To the rice noodles add all the sliced vegetables.

8. 08

   Strain the pour through a strainer from the pieces of garlic and pour the salad.

9. 09

   Stir and fold in a container. Sprinkle it with sesame. You can eat salad right away, but if it is infused, it will taste even better. For this amount of vegetables you can take twice as much noodles.

10. 10

    Another photo...