This beef funchoza salad is proof that glass noodles deserve a starring role at dinner. Tender strips of beef, crunchy julienned vegetables, and silky funchoza noodles get tossed in a punchy garlicky dressing with soy sauce, sesame, and a touch of heat. If you are a fan of noodle dishes like our Chicken Funchoza Glass Noodle Stir-Fry or fresh plates like our Salad with Crispy Eggplant, this easy Asian-style salad will become a weeknight favorite.
Ingredients
- 200 g (7 oz) beef, cut into strips
- 80 g (3 oz) funchoza (glass noodles)
- 1 bell pepper, julienned
- 1 cucumber, julienned
- 1 carrot, grated Korean-style
- For the dressing: 2–3 garlic cloves, minced; 1/2 chili pepper, finely chopped; 2 green onion stalks, sliced; 1 tbsp paprika; 1 tbsp sesame seeds; 5 tbsp vegetable oil; 1 tbsp vinegar (70%); 60 ml (1/4 cup) soy sauce; 1 tsp sugar
Instructions
- Fry the beef until the liquid evaporates; salt it, add a splash of water, and simmer for 10 minutes.
- Soak the funchoza in hot water according to the package directions, then drain.
- Whisk together all the dressing ingredients.
- Julienne the vegetables (grate the carrot Korean-style). Combine everything, pour over the dressing, and toss well.
Tips
- Soak the funchoza just until pliable — over-soaking makes it mushy in the salad.
- Cut all the vegetables into thin, even julienne so every bite gets a bit of everything.
- Let the salad rest for 10–15 minutes before serving so the noodles drink up the dressing. For more Asian-inspired dinner ideas, browse allrecipes.com.
Nutrition: per 100 g — 80 kcal, protein 24 g, fat 9 g, carbs 12 g. Values are estimates; see usda.gov for official reference data.