Funchoza Salad (Фунчоза)

Ingredients

• 2 Onions (sliced thinly)
• 1 pound (500g) Beef (sliced into thin strips)
• 5 Carrots (peeled and julienned)
• 2 Red Bell Peppers (julienned)
• 7 Green Onions - sliced thinly (diagonally along the stalk in 2" pieces)
• 12 oz (350g) Asian Bean Vermicelli Noodles
• 3 Eggs
• Vegetable Oil
• 1/3 cup White Vinegar (adjust to taste)

Instructions

1. 1

   Caramelize Onions - heat 3 tablespoons of oil on high heat and cook the onions until they become translucent and start to brown – approx. 7 minutes. Set aside to cool.

2. 2

   Brown Beef - in the same frying pan, add 2-3 tablespoons of oil and fry the beef strips and until browned and cooked (8-10 minutes). Season with salt, set aside to cool.

3. 3

   Fry Carrots - heat 2 tablespoons oil and add julienned carrots. Fry on medium high heat for about 10 minutes until carrots are caramelizing and cooked well. Set aside to cool.

4. 4

   Fry Peppers - heat 2 tablespoons oil and flash fry julienned red peppers for 1 minute. Set aside to cool. Alternatively, can mix into salad without frying for crunchier texture.

5. 5

   Flash Fry - heat 2 tablespoons of oil and flash fry green onions until the start to wilt, (about 20 seconds). Remove quickly, set aside to cool.

6. 6

   Make Egg Strips - add 1 beaten egg into frying pan and fry thinly like a pancake or like a crepe. Remove from heat. Repeat with additional eggs. Allow to cool. Cut in quarters, roll it up like a cigar and slice into thin strips.

7. 7

   Prepare Noodles - follow package instructions to prepare Bean Vermicelli. Alternatively, bring to a boil for about 4 minutes until they are translucent. Drain, set aside to cool. Using kitchen shears, cut noodles into shorter pieces (around 6″ pieces). Set aside and allow to cool.

8. 8

   Make Funchoza - using your hands, combine vermicelli noodles, beef, onions, carrots, red peppers, egg strips and green onions until evenly mixed. Add vinegar, mix and taste. Adjust vinegar if needed, one teaspoon at a time. Season with salt if needed.

9. 9

   Serve - refrigerate before serving. Serve with Chinese Black Vinegar for a tangy flavor boost.