Julienne Funchoza’s Noodle Extravaganza

18 July 2019

This time round on Knidos Cookery Club we’re looking at some ways to beat the heatwave with a noodle-based salad that can be whipped up with the minimum of fuss.

20190711_203617

Funchoza is a popular salad across Central Asia that combines glass noodles, which can be produced from various forms of starch such as rice or mung bean, with julienned raw vegetables and a spicy dressing. The noodles just need to be cooked in boiling water for a few minutes so it’s a cinch to prepare on a hot summer’s day.

20190711_182826

These noodles are a staple of Uighur cuisine, but have been adopted by the Central Asia’s Korean community who have made funchoza famous to a wider audience across the former Soviet Union and beyond.

The Uighurs are Turkic-speaking  muslims living mainly in Xinjiang, an autonomous territory in northwest China, where they face increasing persecution by the Chinese authorities, under the pretext of a crackdown on terrorism.

To this end, thousands of Uighurs, Kazakhs, Kyrgyz and Chinese muslims have been interred in ‘re-education’ camps and, as the Guardian put it in a recent editorial, “Those who are nominally free in fact exist in a digital gulag of constant surveillance.”

Earlier this month, 22 states – including Britain, Canada, France, Germany, Australia and Japan – signed a letter to UN human rights officials in condemnation of China’s treatment of Uighur and other minorities there.

Ingredients (makes 3-4 servings)

  • 150 g dried glass noodles
  • 10 g dried seaweed
  • 2 small cucumbers
  • 2 radishes
  • 8 spring onions
  • 2 red peppers
  • 2 carrots
  • Coriander seeds

For the dressing:

  • 4 teaspoons tahini
  • 2 tablespoons apple vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoons pomegranate sauce (Nar Eksisi)
  • 2 teaspoons chilli powder

Method

  • Bring a large pan of water to the boil and cook the noodles in the water according to the pack instructions. Remove and put in a pan of cold water until needed.
  • Soak the dried seaweed in cold water for 15 minutes, drain the water. While the seaweed is soaking,  cut the spring onions into 1 cm slices, remove the seeds for the cucumber and then julienne along with the other vegetables into long, thin slices (use a grater  or chop finely if you don’t have a julienne peeler). Chop the seaweed into 5 cm strips.
  • Remove the noodles from the cold water and cut into 10 cm strips and put in a large bowl. Add the julienned vegetables and mix all the ingredients together. Put all the dressing ingredients into a glass jar with a screw top and shake well, then pour over the salad and mix well. Grind some coriander seeds over the salad.
  • Serve cold – let the flavours mingle by keeping the salad in the fridge for a couple of hours.

 

Advertisements

Lemony Artichoke and Avocado Pasta

4 July 2019

This time round on Knidos Cookery Club we’re serving up a lemony pasta that combines artichoke hearts with avocado slices in a tomato sauce.

20190703_221559

The earthy flavour of the artichoke goes well with the zingy lemon zest in this healthy and easy-to-prepare pasta dish.  We hadn’t tried artichoke and avocado in the same recipe before, but, on this evidence, we can assure you that it works perfectly!

Ingredients (serves 3-4)

  • Two green peppers
  • Six small tomatoes
  • 25 ml olive oil
  • One lemon
  • Four artichoke hearts
  • One avocado
  • 150 g dried pasta
  • 50 ml water

Method

  • Heat the olive oil over in a heavy-based pan a medium heat and fry the sliced green peppers for five minutes. Add the diced tomatoes and cook for five more minutes. Add the water and reduce the heat so the sauce is simmering. Place the artichoke hearts on top of the sauce, cover the pan and steam for 30 minutes.
  • While the artichokes are steaming, cook the pasta according to instructions. Prepare the zest of one lemon by grating the skin. Squeeze the lemon into the pasta sauce. Remove the artichoke hearts when cooked. When the pasta is ready, drain it and mix with the sauce.
  • Put a layer of pasta and sauce in a bowl, place an artichoke heart in the middle, arrange avocado slices around the artichoke and sprinkle lemon zest over the dish before serving.