An amazing Central Asian Rice Noodle Salad made from Beef, Bean Vermicelli, Vegetables, fried egg and Black Vinegar - Beef Funchoza Recipe (Фунчоза)
Cuisine Russian, Uyghur
Keyword Funchoza, funchoza salad
Prep Time 30minutes
Cook Time 1hour30minutes
Total Time 2hours
500gbeefsliced into thin strips
2large onionssliced thinly
5carrotspeeled and julienned
2red bell peppersjulienned
350gramsof Asian Bean Vermicelli noodles*
3eggs - thin omelette style
7green onions - sliced thinlydiagonally along the stalk in 2" pieces
⅓cupwhite vinegar - adjust to taste.
Heat a large frying pan with 3 tablespoons of oil on high heat and cook the onions until they become translucent and start to brown – approx. 7 minutes. Set aside and allow to cool.
Heat the same frying pan with 2-3 tablespoons of oil and fry the beef strips and until it's browned and cooked (8-10 minutes). There will be a point where the juices from the beef is released but will evaporate in the frying process. Add salt to taste after the juices are evaporated and the meat is browned. Set aside and allow to cool.
Heat the same frying pan with 2 tablespoons of oil on high heat and add julienned carrots. Fry on medium high heat for about 10 minutes until carrots are caramelising and cooked really well. Set aside and allow to cool.
Heat frying pan with 2 tablespoons of oil and add the julienned red peppers. Cook for approx 2-3 minutes and set aside. The peppers will have a slight crunchy texture in the Funchoza. Set aside and allow to cool.
Heat frying pan with 2 tablespoons of oil and add the diagonally cut green onions. Flash fry the onions very quickly until the start to wilt, about 20 seconds and remove quickly. This will add a great colour to your salad. Set aside and allow to cool.
Make 3 thin egg omelettes or crepes. Beat 1 egg and fry it thinly in a frying pan, flip like a pancake, remove and allow to cool. Repeat with the other eggs. When cooled, cut the eggs into thin 2" long strips and set aside.
Prepare the Bean Vermicelli according to package directions. I bring them to a boil for about 4-5 minutes in water, until they are transclucent. Drain from the water and put inside a large mixing bowl. Cut noodles using kitchen shears into 6″ pieces. Set aside and allow to cool.
When all ingredients are cool, combine the beef, onion, carrots, red peppers, egg strips, green onions into the large mixing bowl of vermicelli and mix thoroughly. You can wear disposable kitchen gloves to mix, as it’s quite oil and messy. Add the white vinegar, mix and taste. Adjust vinegar if necessary. Be sure to adjust to taste in small amounts ie. 1 teaspoon at a time. Be careful not to over flavour, be sure to taste the funchoza as you add the final flavours. Add more salt if necessary. Serve with Black Chinese Vinegar as an option to add to the Funchoza on your own plate. Refrigerate before serving.
* Do not use Rice Vermicelli. Although they look the same, Bean Vermicelli absorbs flavour better and has better texture in the dish (will not fall apart as easy).