Warm funchose salad with vegetables. Salad with funchose and vegetables. Detailed recipe for cooking. Funchoza salad: a recipe at home

Many have probably seen in stores salads of translucent thin noodles with carrots, cucumbers, bell pepper, other vegetables, mushrooms and meat. These noodles are funchose. It is made from starch and is one of the most popular foods in Asia. It softens the pungency of Asian spices and, due to its neutral taste, goes well with any ingredient. In addition, the funchose salad looks very appetizing. If you want to add a touch of freshness to your diet and make the menu more spicy, you can prepare funchose snacks yourself by purchasing these dry noodles from the supermarket.

Cooking features

Do not be afraid that, being unfamiliar with Asian cuisine, you will not be able to cook funchose correctly. There is absolutely nothing complicated in its preparation, the main thing is to know the basic principles.

• Funchoza can be of different thickness. The choice of cooking method depends on this: thick noodles with a diameter of more than half a millimeter are boiled in boiling water for 3-4 minutes, maximum 5 minutes if the noodles are already very wide. In this case, the technology differs little from cooking pasta: water is boiled, funchose is immersed in it, boiled for the right time, thrown into a colander and washed. The only thing that should not be allowed to digest funchose: it should be soft, but at the same time crispy. If the noodles are very thin, like a cobweb, they are not boiled, but steamed, pouring boiling water for a few minutes.
• In order for funchose not to stick together, odorless vegetable oil, 20 ml per liter of water, is added to the water during cooking. At the same time, funchose is prepared in a large saucepan, since at least a liter of water is needed for 100 g of dry starch noodles.
• Funchoza in the form of skeins is boiled in a special way: first, the skeins are tied with a thread, passing it through the center, and then they are boiled, washed, cut, removing the thread. In this case, oil is necessarily added to the water in the above amount.
• If the salad dressing contains soy sauce, then you do not need to salt the water in which the noodles are boiled. Otherwise, it is added at the rate of 1 teaspoon (no slide) per 1 liter of water.
• Funchose salad will taste better if you let it stand in a cool place and soak in the aroma of sauce and spices. It will become saturated with the sauce sooner if the dressing is heated before adding it to the salad.

Knowing the basic principles, you can easily make funchose salad according to any of your favorite recipes.

Funchose salad with Korean carrots and meat

• boiled meat (beef or pork) - 0.3 kg;
• Korean carrots (ready-made) - 0.3 kg;
• onions - 0.3 kg;
• funchose - 0.3 kg;
• seasoning for Korean carrots - 10 g;
• grape vinegar (3 percent) - 20 ml;
• vegetable oil - 20 ml;
• soy sauce - 20 ml.

Cooking method:

• Cut the meat into thin strips.
• Peel the onion, cut it into thin half rings.
• Steam the thin funchose for 5 minutes. Take it out of the water, mix with oil.
• Combine funchose with meat and onions, mix it all with Korean carrots.
• Combine vinegar with seasoning and vinegar. Add this mixture to the salad, stir. Let it brew for an hour.

Recipe for the occasion::

A salad of funchose and ready-made carrots in Korean is prepared quickly. The inclusion of meat in the recipe makes it more filling and appetizing.

Funchose salad with carrots

• funchose - 150 g;
• carrots - 0.3 kg;
• onion- 100 g;
• soy sauce - 20 ml;
• wine vinegar (3%) - 20 ml;
• vegetable oil - 20 ml;
• chilean pepper - 0.5 pod.

Cooking method:

• Chop or grind the chili peppers into a paste with a blender as small as possible. Dilute the resulting mass with vinegar, soy sauce and vegetable oil. Heat this mixture slightly to keep the dressing warm.
• Peel the carrots and using a special grater designed for cooking Korean salads, grind it up.
• Remove the husks from the onion. Cut the onion into 5 pieces. Slice the onion into thin quarters of the rings.
• Funchoza, preferably thin, prepare according to the manufacturer's instructions.
• Mix onions and carrots with funchose, season with warm sauce. Place in a cool place for an hour.

Despite the fact that the recipe for this salad is simple, it turns out to be delicious and mouth-watering.

Funchose salad with cucumber

• funchose - 100 g;
• carrots - 150 g;
• cucumber - 0.2 kg;
• onions - 100 g;
• ground dried garlic- 5 g;
• Korean-style carrot seasoning - 10 g;
• vegetable oil - 100 ml;
• table vinegar (9 percent) - 5 ml;
• salt to taste.

Cooking method:

• Fill a 3-liter saucepan halfway with water. Bring to a boil. Add a tablespoon of oil to the water, vinegar (half a teaspoon), salt to taste. Dip the noodles in boiling water, boil them for 3 minutes, discard them in a colander. No need to rinse.
• Peel the carrots, cut into thin long strips with a vegetable peeler. Cut the cucumber into the same strips.
• Peel the onion and cut it into thin half rings.
• Combine all four components, mix gently.
• With the remaining oil and vinegar, make a dressing by adding Korean carrot seasoning and dried garlic. Season the salad.

An hour later, when the vegetables and noodles are marinated, the salad can be served.

Funchose salad with pepper

• funchose - 0.25 kg;
• Bulgarian pepper - 0.5 kg;
• cucumbers - 0.3 kg;
• sesame oil - 40 ml;
• soy sauce - 40 ml;
• ground black pepper to taste.

Cooking method:

• Wash the bell pepper. It is better to take peppers of different colors: this way the salad will turn out brighter and more appetizing. Cut the stalks from the peppers, remove the seeds.
• Cut the bell pepper pulp into thin strips.
• Wash cucumbers, dry, cut into thin semicircles.
• Steam a thin funchose, pour boiling water for 5 minutes. Remove from water, place on a cutting board. When the funchose has cooled slightly, cut it into pieces of about 5 cm.
• Mix funchose with pepper and cucumber. Season with a mixture of sesame oil, soy sauce and black pepper.

The appetizer prepared according to this recipe turns out to be not too spicy, so it can even be eaten by children.

Funchose salad with vegetables

• funchose - 0.3 kg;
• tomatoes - 0.2 kg;
• cauliflower- 100 g;
• cucumbers - 0.3 kg;
• Bulgarian pepper - 0.25 kg;
• vegetable oil - 20 ml;
• salt, pepper, soy sauce - to taste.

Cooking method:

• Pour boiling water over the tomatoes. Clean up. Cut into several pieces and remove the seeds. Cut the pulp into small cubes.
• Cut the cauliflower into small pieces. If you do not recognize raw cabbage in salads, you will have to boil it first, but still not until it is fully cooked.
• Bell pepper, after removing the seeds from it, cutting off the stalk, cut into medium-sized squares or strips.
• Cut the cucumbers into cubes or strips, depending on the shape of your pepper slices.
• Prepare funchoza as indicated on its packaging.
• Combine noodles with vegetables, pepper and salt. Soy sauce can be added instead of salt.
• Add oil, stir gently again.

The combination of fresh vegetables, including cauliflower, and funchose adds a spice to the appetizer, despite the simple composition of the dressing.

Funchose salad with meat and cabbage

• funchose - 0.25 kg;
• boiled meat (beef or pork) - 0.2 kg;
• Chinese cabbage - 100 g;
• carrots - 100 g;
• daikon - 100 g;
• sweet pepper - 0.2 kg;
• onions - 100 g;
• a mixture of peppers - 5 g;
• soy sauce - 30 ml.

Cooking method:

• Peel the carrots and grate on a special grater designed for making Korean snacks. Can be cut into long thin strips with a vegetable peeler.
• Peel the onions and cut them into thin half rings.
• Clean the daikon, rub it. You can use either a special grater or a regular one. In the latter case, it is better to choose the side with large holes.
• Separate a few Chinese cabbage leaves, rinse, dry and chop finely. If desired, instead of Peking cabbage, you can use white cabbage, but the taste in this case will be different.
• Bell pepper wash, cut off the stalk. After removing the seeds, cut the peppers into thin quarters of the rings.
• Cut the finished meat into thin long sticks or small cubes.
• Boil funchose until tender.
• Combine the noodles, vegetables, and meat in a large salad bowl.
• Dissolve the pepper mixture in soy sauce and season the salad. If you wish, you can add a little to it vegetable oil without smell.

Funchose salad with meat and cabbage turns out to be juicy, light and healthy. At the same time, it satisfies hunger well.

Funchose salad with meat

• meat (beef, pork, chicken fillet) - 0.7 kg;
• funchose - 0.3 kg;
• carrots - 150 g;
• onions - 100 g;
• garlic - 2 cloves;
• soy sauce - 40 ml;
• vegetable oil - 40 ml;
• black pepper to taste.

Cooking method:

• Boil the meat, remove from the broth and cool. Strain the broth.
• Pour the funchose with hot broth, if necessary, put the pan on the fire and boil for a couple of minutes. If the funchose is thin, you do not need to boil: just hold it for a few minutes in the hot broth under the lid.
• Peel the carrots and cut into thin strips. If desired, you can grate it on a special grater.
• Peel the onion and cut into thin half rings.
• Cut the cooled meat into small cubes.
• Mix meat with funchose and vegetables.
• Heat the vegetable oil and soy sauce mixture in a separate container. Combine the dressing with minced garlic and ground black pepper.
• Pour the dressing into the salad, stir. Put the salad in the refrigerator for a couple of hours so that the funchose is saturated with the aroma of spices and vegetables, and the vegetables become a little softer and more piquant.

Thanks to the large amount of meat, the funchose salad prepared according to this recipe turns out to be satisfying. Especially men will like it. If you like spicy snacks, you can add red pepper along with ground black pepper, and add a teaspoon of table (9%) vinegar to the dressing.

Funchose salad with shrimps

• funchose - 0.2 kg;
• peeled shrimp - 0.25 kg;
• Bulgarian pepper - 0.2 kg;
• carrots - 150 g;
• garlic - 2 cloves;
• green onions - 50 g;
• fresh parsley - 50 g;
• sesame oil - 80 ml;
• sesame seeds - 10 g;
• soy sauce to taste.

Cooking method:

• Boil the shrimps in salted water with the addition of ground black pepper.
• Cut off the stalk of the pepper. Cut the fruit lengthwise into 6 pieces. Cut the pulp into thin strips.
• Chop green onions and parsley separately with a knife.
• Cut the onions into halves of the rings, peeling the husks.
• Pass the garlic through a press, mix it with a spoonful of sesame oil.
• Pour the remaining oil into a skillet and heat. Put vegetables in it and fry them for 10 minutes.
• Add shrimp and garlic oil and soy sauce to taste.
• Cover and simmer for 5 minutes over low heat. Remove from stove.
• Prepare funchose according to the recipe indicated on the package. Mix with the contents of the pan.

Serve the salad prepared according to the recipe given, you can either cold or warm. In any case, after it is laid out on plates, it should be sprinkled with chopped parsley and sesame seeds.

Funchose salad with meat and canned green peas

• funchose - 0.2 kg;
• boiled meat - 0.2 kg;
• tomato - 150 g;
• canned green pea- 100 g;
• oregano - 5 g;
• cane sugar - 5 g;
• soy sauce - 50 ml.

Cooking method:

• Cut the boiled meat into thin strips.
• Cut the tomato into cubes.
• Drain the water from the jar with peas, measure out the required amount of the product.
• Prepare the starch noodles according to the instructions on the package.
• Combine oregano, sugar and soy sauce in a separate bowl.
• Put funchose, tomatoes, green peas in a salad bowl. Add sauce to them, stir.

This funchose salad with meat is served both cold and warm.

Other ingredients can be added to funchose salad. It goes well with canned honey mushrooms, green beans, boiled chicken breast, seafood. So you can discover new tastes for yourself at least every day.

The funchose salad is striking in its variety: funchose with vegetables, funchose with meat, funchose with seafood, funchose with chicken. Funchose salad can be either warm or cold.

Funchoza is a traditional product of Chinese, Vietnamese and Thai cuisine. It consists of noodles of various widths, both thin and wide. Funchoza is made from green mung beans using traditional techniques.

Funchoza is very versatile, it can be used to prepare both cold and hot dishes. It is appropriate in salads and in appetizers and as a side dish and as part of the main course.

Another advantage of funchose is that it cooks very quickly. You can simply pour boiling water over it and leave it for a while. Depending on the manufacturer, it can be brewed for 1 to 10 minutes. During the cooking process, its color changes from transparent to white. But it is edible as soon as the noodles become soft.

Do not overcook funchose, cook it until transparent, so it will be appetizing and elastic.

How to make funchose salad - 15 varieties

Funchose Salad - Peking

Peking salad with pork and vegetables from Ilya Lazerson.

Ingredients:

• Funchoza
• Carrot
• Cucumber
• Chinese cabbage
• Pork - 150 g;
• Chilli
• Garlic
• Ginger root 1 cm long.
• Soy sauce
• Sesame oil
• White wine vinegar
• Sugar
• Cilantro
• Coriander kernels
• Oyster sauce
• Peanut

Preparation:

Boil water in a saucepan or saucepan. Dip funchose into boiling water. Leave on for 3 minutes. Throw the softened noodles on a sieve, rinse with cold water. Leave to drain.

Prepare the dressing. Mix 6 tablespoons of soy sauce in a bowl, 1 tbsp. l. sesame oil and 2 tbsp. l. white wine vinegar. Add finely chopped 3 cloves of garlic, one third of a small hot pepper pod, 1-2 sprigs of cilantro and 1 tsp. Sahara.

Peking cabbage cut across strips, put on a dish, pour 3 tbsp. l. refueling.

Grate the peeled carrots or cut into strips about 5 cm long with a knife. Put the carrots on the cabbage and pour 2 tbsp. l. refueling.

To make the carrots and cucumber more juicy, soak them in ice water for 20-30 minutes before cooking.

Cut the cucumber into strips. Place on top of the carrots, pour over 2 tbsp. l. refueling.

Put funchose on a cucumber, pour with dressing.

Set aside the salad to infuse.

The finished salad will have less excess water if you remove the pulp from the cucumber.

Prepare the pork. Cut the pork flesh into strips. Add finely chopped one third of hot pepper, 1-2 cloves of garlic to the meat. Season with soy sauce, 0.5 tsp. sugar, 1 tbsp. l. sesame oil. Mix.

Pork can be substituted for chicken or turkey.

Peel the ginger root, chop finely. Grind 1 tsp. coriander seeds. To do this, you can use a special mortar, a spice grinder, or put the coriander seeds on a sheet of parchment, wrap the edges securely and beat off with a meat hammer.

Pour vegetable oil into a heated frying pan. Pour chopped coriander and chopped ginger into the oil. Place the marinated pork in a skillet. Fry the meat over maximum heat.

Add oyster sauce and 1 tbsp to the meat. l. sesame oil.

Oyster sauce can be substituted for fish sauce.

For all recipes of Pan-Asian cuisine, WOK-shaped pans are better suited, this form allows you to fry a small amount of meat or vegetables as quickly as possible. This keeps the meat more juicy and the vegetables crisp.

Put the finished pork in a plate with salad on top of funchose.

Put a handful of roasted peanuts on a sheet of parchment, wrap, beat off with a meat hammer. Sprinkle chopped peanuts around the edges of the salad. Sprinkle the meat in the center of the salad with chopped cilantro.

A refreshing salad recipe with simple ingredients, add more garlic and chili for an even more original flavor.

Ingredients:

• Funchoza 200 gr.
• Peking cabbage 0.5 head of cabbage
• Eggs 2 pcs.
• Vegetable oil
• Chili pepper 1 pod
• Garlic 2-3 cloves
• Ginger root 1 cm.
• Red pepper flakes
• Peanuts 3 tbsp l.
• Cilantro 3 sprigs
• Rice vinegar
• Lime 1 pc.

Preparation:

Place the funchose in boiling water for 1 minute. Then discard the noodles in a colander. Rinse with cold water. Let the water drain. Use scissors to cut the noodles if desired.

Cut the Chinese cabbage leaves into thin strips.

Savoy cabbage, iceberg lettuce, and other head salads are also good for this salad.

Beat eggs in a separate bowl. Pour 1 teaspoon of vegetable oil into a heated pan and spread evenly over the pan. Pour some of the beaten eggs in a thin layer over the pan. Once the egg pancake is ready, transfer it to a plate. Fry all beaten eggs in the same way. Roll the eggs and cut them across into thin strips. Mix half the chopped egg pancakes in a salad bowl with ready-made funchose and chopped cabbage.

Chop the garlic and ginger and some chili peppers. You can do this in a spice mortar with a pinch of salt. 1 tbsp. l. heat a skillet with vegetable oil. In hot oil, send chopped ginger, garlic and hot peppers... Fry for a few seconds over high heat, stirring continuously. Transfer to a separate bowl. Let cool slightly. Then add 1 tbsp. l. rice vinegar, lime juice and 2 tbsp. l. vegetable oil. Whisk. Season to taste. The sauce should be salty. Pour the mixture into a salad bowl with prepared ingredients and stir. Top the salad with leftover egg noodles, chopped peanuts, and chopped cilantro.

If you don't have rice vinegar, you can substitute it with white wine vinegar. If you do not have either rice or wine, then you should not add the usual table one, it is too sharp and will worsen the taste of the dish.

Far from traditional Korean cuisine, but such a simple and understandable recipe for a salad with funchose for Russian housewives.

Ingredients:

• Funchoza
• Carrot
• Cucumber
• Garlic
• Ground coriander
• Hot red pepper powder
• Sugar
• Vinegar
• Vegetable oil
• Black pepper
• Soy sauce

Preparation:

Boil funchoza, rinse with cold water, put in a colander, cut with scissors.

Grate carrots and cucumber. Cut the bell pepper into strips.

In a large salad bowl, mix funchose, chopped vegetables. Salt. Season with ground coriander, red hot pepper... Add 0.5 tsp. table vinegar, 6-8 tbsp. l. soy sauce, chop 3 cloves of garlic with a garlic press. Finish off the sugar and black pepper to taste. Season the salad with vegetable oil. To stir thoroughly.

Optionally, you can cut the finished funchose using scissors.

Funchose Salad - Thai with Tofu and Shrimp

Jamie Oliver's authentic Thai meat salad in 15 minutes.

Ingredients:

• Funchoza 300 gr.
• Peanuts 100 gr.
• Sesame 100 gr.
• Ginger root 4-5 cm.
• Chili pepper 1 pc
• Garlic
• Lime 3 pcs
• Cherry tomatoes 6-7 pcs
• Basil several sprigs
• Sesame oil
• Fish sauce
• Sugar
• Carrot
• Cucumber
• Radish
• Fennel
• Cabbage
• Cocktail shrimps 100 gr.
• Chilli

Preparation:

Prepare funchose by dipping it in hot water for 4 minutes. Pass through a sieve.

Fry peanuts and sesame seeds in a pan with 1 tbsp. l. sesame oil.

Sauce. Chop and mix in a food processor or blender

peeled ginger root, 1 clove of garlic, 1 chili pepper, a few sprigs of basil, cherry tomatoes, juice of 3 limes, 2 tbsp. l. sesame oil, 3 tbsp. l. fish sauce, 1 tbsp. l. Sahara

Chop carrots, cucumbers, cabbage, fennel stalks with a knife or in a food processor. Mix the sauce with the vegetables in a large salad bowl. Stir the vegetables vigorously until juicing appears.

Add hot funchose to the salad, mix. Put 100 g of ready-made cocktail shrimps in a bowl with salad, mix. Place a whole piece of tofu on top of the salad and cut into cubes.

Drizzle the chili sauce over the tofu. Decorate the salad with lime wedges and mint sprigs.

This salad is prepared in Chinese cafes in the Far East.

Ingredients:

• Funchoza 200 gr.
• White cabbage 200 gr.
• Carrots 1 pc.
• Cucumber 1 pc.
• Sugar
• Red pepper
• Coriander
• Soy sauce 1 tbsp l.
• Rice vinegar or table vinegar 1 tbsp. l.
• Sesame oil 0.5 tsp
• Vegetable oil 1 tbsp. l.

Preparation:

Boil funchoza. Throw in a colander, rinse with cold water.

Chop the carrots or cut into strips with a knife. Cut the cabbage into strips.

You can add red cabbage to improve the taste and appearance of the finished salad.

Sprinkle vegetables with a pinch of salt and red pepper, sugar, add 1 tbsp. l. vinegar

Mix vegetable oil and a little sesame in a glass, heat in microwave oven and pour into a bowl of cabbage and carrots. Stir and let it brew for 15 minutes.

Chop the cucumber or cut with a knife. Add coriander and soy sauce. Mix all ingredients. Add soy sauce to taste.

A simple salad recipe with fried vegetables, can be served as a side dish for meat.

Ingredients:

• Funchoza 200 g
• Carrots 1 pc.
• Bulb onion 1 pc.
• Soy sauce
• Vegetable oil
• Green onions
• Sesame

Preparation:

Soak funchose in boiling water for 1-2 minutes. Throw funchose in a colander, rinse with cold water.

Cut the carrots and onions into strips.

Heat a skillet with a little vegetable oil. Fry vegetables. Put funchose in a pan with fried vegetables and continue frying. Pour 6-8 tbsp into the pan. l. soy sauce. Mix.

Transfer funchose with vegetables to a salad bowl. Sprinkle with chopped green onions and sesame seeds. Serve both hot and cold.

This salad is good both cold and hot.

Ingredients:

• Funchoza 100 gr
• Chicken fillet 300 gr.
• Cucumber 1 pc.
• Carrots 1 pc.
• Peking cabbage 0.5 head of cabbage
• Bell pepper 1 pc
• Hot pepper 1 pc
• Soy sauce 3-4 tbsp l.
• Honey or brown sugar 1 tsp
• Sesame oil 1 tsp
• Dry paprika 1 tsp
• Hot red pepper 0.25 tsp
• Garlic 1-3 cloves

Preparation:

Beat the chicken fillet and cut into thin strips. Pour 1 tbsp. l. soy sauce, set aside to marinate.

Cut vegetables into strips, carrots can be grated. Remove seeds from hot peppers, chop half or whole pepper.

For the sauce, chop the garlic with a knife or garlic press, or with a grater. Add 1 tsp to the garlic. paprika, 0.25 tsp hot pepper, 1 tsp. honey or brown sugar, 1 tsp. sesame oil.

Fry the chicken over high heat. Bring the chicken until half cooked, add carrots. Fry for 1 minute. Add pepper, after 30 seconds Chinese cabbage, after another 30 seconds add the cucumber, stir and turn off the heating.

Prepare funchose. Place in boiling water for 3 minutes, put in a colander, rinse with cold water, cut with scissors.

Mix the finished funchose with chicken and vegetables, pour over the sauce.

Can be served as a hot main course or as cold as a salad.

Ingredients:

• Funchoza 100 g
• Chicken fillet 150 g
• Carrots 1 pc.
• Bell pepper 1 pc.
• Hot green pepper 1 pc
• Garlic 4 cloves
• Soy sauce
• Sesame
• Ground black pepper

Preparation:

Pour boiling water over funchoza, cover with a lid. Leave it on for a few minutes.

Cut the chicken fillet, add 2 tbsp. l. soy sauce and 2 tbsp. l. sesame seeds. Leave to marinate.

Throw funchoza in a colander, rinse with cold water. Can be chopped with scissors.

Chop carrots, bell peppers, hot green peppers without seeds. Fry vegetables over high heat in vegetable oil, add marinated chicken to them. Season with finely chopped garlic. Add funchose. Mix. Salt and pepper to taste.

Funchose salad - Korean with meat and mushrooms

Warm and hearty Korean-style salad with funchose, meat and mushrooms.

Ingredients:

• Funchoza 200 g
• Soy sauce 8 tbsp l.
• Sesame oil 5 tbsp l.
• Garlic 1 clove
• Brown sugar 1 tsp
• Apple cider vinegar 1.5 tbsp l.
• Beef pulp 200 g
• Bulb onion 1 pc
• Shiitake mushrooms 100 g
• Carrots 3 pcs.
• Spinach 100 g

Preparation:

Pour boiling water over the funchoza. Leave on for 5-10 minutes. Strain. Rinse with cold water. Cut into pieces with kitchen scissors.

For the sauce, mix 3 tbsp. l. sesame oil, finely chopped garlic clove, brown sugar and 1.5 tbsp. l. apple cider vinegar... Whisk.

Prepare the rest of the ingredients. Remove the stem from the shiitake mushrooms, cut the cap into thin slices. Grate carrots. Cut the onion into half rings.

Heat 2 teaspoons in a large skillet. sesame oil over high heat. Sauté the onion and 1 tsp. salt for 2 minutes. Add the beef as soon as it's done and transfer it to a bowl.

Put carrots and mushrooms in a pan, fry for 3 minutes. Add ready-made funchose. Drizzle 2 tbsp. l. sauce. Fry for 2 minutes. Transfer to the beef bowl.

Pour 2 tsp into an empty skillet. sesame oil, add spinach. Fry for 2 minutes, pour over the remaining sauce. Transfer to a salad bowl.

Mix all ingredients.

Quick salad recipe with crispy vegetables and ready-made dressing .

Ingredients:

• Funchoza 100 g
• Carrots 1 pc.
• Cucumber 1 pc.
• Bell pepper 1 pc.
• Dill 3 sprigs
• Ready Chim Chim Dressing

Preparation:

Pour boiling water over the funchoza. Leave on for 5 minutes. Rinse with cold water. Let it drain.

Cut the carrots, cucumber and bell pepper into thin strips.

Mix vegetables with finished noodles in a salad bowl. Pour the finished dressing.

Perfect for lunch.

Ingredients:

• Funchoza 100 g
• Carrots 1-2 pcs.
• Green onions
• Shrimps 150 g
• Soy sauce 4 tbsp l.
• Fish sauce 2 tbsp l.
• Brown sugar 2 tbsp l.
• Lime 2 pcs.
• Basil
• Ground coriander

Preparation:

Dip the funchose into hot water. Leave on for 5-7 minutes. Rinse with cold water.

Combine chopped carrots, green onions, coriander, mint, basil and shrimp.

Cooking the sauce. Whisk in soy sauce, fish sauce, juice of two limes, brown sugar.

Pour the sauce over the salad and mix well.

Funchoza with sausage is a mixture of culinary traditions of the post-Soviet space and Southeast Asia.

Ingredients:

• Funchoza 125 g
• Boiled sausage 300 g
• Carrots 3 pcs
• Onion 2 pieces
• Bell pepper 1 pc
• Garlic 2-3 cloves
• Dried dill
• Soy sauce
• Red hot pepper powder
• Black pepper powder
• Vegetable oil 100 g
• Salt 1 tsp
• Table vinegar 1 tbsp. l.
• Allspice 6-7 peas

Preparation:

Dip the funchoza into boiling water. Leave it on for a few minutes. Drain off the water with a sieve. Rinse with cold water. Transfer to a salad bowl.

Grate carrots in Korean style. Cut the onion into half rings. Cut bell pepper and sausage into strips.

Heat 100 g of vegetable oil in a frying pan. Fry the onions in hot oil over high heat. As the onions are browned, send carrots to the pan, then bell peppers and sausage. Fry until tender.

Add spices to the pan 1 tbsp. l. dill, 1 tsp. salt, a pinch of black and red pepper, 2-3 cloves of chopped garlic, allspice pounded in a mortar.

Transfer the fried vegetables with sausage to the salad bowl to the finished funchose. Season 1 tbsp. l. soy sauce, 1 tbsp. l. table vinegar. Stir the salad thoroughly. Allow to cool and infuse and can be served.

The combination of squid and octopus with fresh herbs and crispy vegetables will impress your guests and family.

Ingredients:

• Funchoza 200 g
• Squid rings 200 g
• Soy sauce
• Vegetable oil
• Peanuts 1 handful
• Sesame
• Green onions
• Radish 4-8 pcs.
• Hot chili pepper 1 pc.
• Cilantro 0.5 bundle
• Basil 1 bunch
• Mint several sprigs
• Juice of 1 lime
• Sugar 1 tsp
• Fish sauce 2 tbsp l.
• Olive oil 1 tsp
• Red hot peppers, powder or flakes
• Rice vinegar 1 tbsp l.

Preparation:

For the sauce, combine the lime juice, 1 tsp. sugar, 1 tsp. olive oil, 2 tbsp. l. fish sauce, a pinch of red pepper and 1 tbsp. l. rice vinegar.

Prepare funchose according to package directions or this recipe. Dip the funchose in a saucepan of boiling water, leave to simmer for 5 minutes. Drain water, rinse with cold water. Transfer the funchose to a bowl, add 1 tbsp. l. vegetable oil.

Dry the squid and octopus rings thoroughly with a paper towel. Make sure there is no water left on them, otherwise oil will shoot out when frying. Heat the oil in a skillet over high heat. Toss the seafood gently into the oil. Stir constantly for 1-2 minutes. Using a slotted spoon, place the fried squid and octopuses on a paper towel to absorb the oil.

Chop radishes, half a bunch of cilantro, mint, basil and peanuts. Mix.

In a large salad bowl, combine all the ingredients of the salad - chopped vegetables and herbs, fried seafood, ready-made funchose and dressing. Stir. Garnish with green onions and sesame seeds on top.

The recipe for a beautiful salad with fried beef and crispy vegetables.

Ingredients:

• Funchoza 250 g
• Cucumber 2-3 pcs.
• Carrots 1 pc.
• Hot pepper 1 pc.
• Bulgarian pepper multicolored 2 pcs.
• Fried beef 150 gr.
• Garlic 3 cloves
• Cilantro 1 bundle
• Adjika
• Vinegar
• Soy sauce
• Black pepper powder
• Red hot pepper powder
• Vegetable oil 0.5 cups

Preparation:

Pour boiling water over the funchose. Leave covered for 10 minutes.

Cut cucumbers, bell peppers into strips. Grate carrots using a grater. Peel hot peppers from partitions and seeds and chop quite a bit.

In a salad bowl, mix the pre-fried beef, chopped vegetables, add cilantro, 0.5 tsp. adjika, 0.5 tsp. vinegar, 2 tbsp. l. soy sauce. To stir thoroughly.

Cut the garlic into strips. Drain water from funchose, rinse in cold water. Let the water drain. Transfer the funchose to a salad bowl. Mix. Put chopped garlic on top of the salad. Top with hot oil in a frying pan. Add a pinch of black and red pepper. Sprinkle with cilantro.

Funchose Salad - Thai with Pork

The original recipe for salad with funchose and minced pork.

Ingredients:

• Funchoza 100 g
• Minced pork 500 g
• Garlic 3 cloves
• Ginger root 1 cm.
• Brown sugar 2 tbsp l.
• Peanuts 100 g
• Mint 3 sprigs
• Half bunch bow
• Cilantro 4-5 twigs
• Red hot pepper half a pod
• Soy sauce 1 tsp
• Olive oil 2 tbsp l.
• Salt 0.5 tsp
• One lime juice
• Dry paprika
• Ground coriander
• Red hot peppers

Preparation:

Pour boiling water over the funchose, leave for a few minutes. When the noodles are soft, fold them over a sieve and rinse with cold water. Transfer the finished funchose to a deep salad bowl.

Place a skillet over medium heat and heat 1 tsp in it. oils. Fry the minced pork. When the minced meat is almost ready, add 1 tsp to it. dry paprika and ground coriander, a couple of pinches of red hot pepper.

Add chopped ginger and garlic, chopped peanuts to the minced pork. Sprinkle the minced meat with herbs and spices with 2 tbsp. l. brown sugar and a pinch of salt. Remove skillet from heat and stir.

Funchoza is a Korean salad, the main ingredient of which is thin rice noodles that go well with both vegetables and meat. Like all Korean food, the funchose salad is quite spicy but delicious. This is a delicious appetizer that can be served before the main course.

To cook funchose tasty and right, you do not need to leave home, go to Korea, China, or go on a long journey across Japan. DIY very delicious salad with funchose at home from an available set of products - easy and quick.

Funchoza, translated as "glass noodles", is a noodle made from bean flour, so after boiling it becomes transparent. Rice flour spaghetti turns white as a result of heat treatment. It is rich in carbohydrates, so it is recommended to serve it with vegetables and even meat or seafood. This makes the dish the most balanced and easier for the stomach to digest.

In terms of the composition of useful elements, funchose is distinguished by the presence of B vitamins, as well as selenium, magnesium, calcium and eight amino acids, which are actively involved in the creation of new cells. Glass noodles have little energy value, while they contain fiber, which leads to a quick satiety of the body. Funchoza has practically no taste, but quickly absorbs the smell and taste of neighboring ingredients. Especially adherents of vegetarian cuisine and those who want to lose weight like to experiment with it.

Cooking features

Do not be afraid that, being unfamiliar with Asian cuisine, you will not be able to cook funchose correctly. There is absolutely nothing complicated in its preparation, the main thing is to know the basic principles.

• Funchoza can be of different thickness. The choice of cooking method depends on this: thick noodles with a diameter of more than half a millimeter are boiled in boiling water for 3-4 minutes, maximum 5 minutes if the noodles are already very wide. In this case, the technology differs little from cooking pasta: water is boiled, funchose is immersed in it, boiled for the right time, thrown into a colander and washed. The only thing that should not be allowed to digest funchose: it should be soft, but at the same time crispy. If the noodles are very thin, like a cobweb, they are not boiled, but steamed, pouring boiling water for a few minutes.
• In order for funchose not to stick together, odorless vegetable oil, 20 ml per liter of water, is added to the water during cooking. At the same time, funchose is prepared in a large saucepan, since at least a liter of water is needed for 100 g of dry starch noodles.
• Funchoza in the form of skeins is boiled in a special way: first, the skeins are tied with a thread, passing it through the center, and then they are boiled, washed, cut, removing the thread. In this case, oil is necessarily added to the water in the above amount.
• If the salad dressing contains soy sauce, then you do not need to salt the water in which the noodles are boiled. Otherwise, it is added at the rate of 1 teaspoon (no slide) per 1 liter of water.
• Funchose salad will taste better if you let it stand in a cool place and soak in the aroma of sauce and spices. It will become saturated with the sauce sooner if the dressing is heated before adding it to the salad.

Knowing the basic principles, you can easily make funchose salad according to any of your favorite recipes.

How to make funchose salad - 8 delicious recipes

Korean funchoza with vegetables

Ingredients:

• Funchoza - half of the package
• Carrots 1 pc.
• Sweet pepper - 2 pcs.
• Cucumber - 2 pcs.
• Blue bow - 1 pc.
• Vinegar - 1 tbsp. l.
• Parsley
• Korean seasoning - 1 tbsp. l.
• Vegetable a little - 1 tbsp. l.
• Soy sauce - 1 tbsp l.

Cooking method:

Put half a pack of funchose in a deep cup and pour boiling water over for 5-7 minutes. Cut the carrots on a "Korean" grater. Cut the cucumbers on this grater so that they have the same shape as the carrots. Cut the bell peppers into strips. For beauty, take multi-colored peppers. Put carrots, cucumbers, peppers in a deep bowl. Cut the onion into quarters into rings. Chop the garlic finely. We add all this to a cup with peppers, carrots, cucumbers and mix thoroughly. Salt, add Korean seasoning, add soy sauce, vinegar and vegetable oil and mix it all well again.

Our noodles are ready, we drained them and washed them with cold water. Since the funchose is long, for convenience there is, we cut it in a cup with scissors, into several parts. We do not always do this, more often we do not. I think it tastes better. But so that you know and not be sophisticated in catching a long funchose with your mouth, I am showing you this method. We spread the noodles to the vegetables. Mix well. We put it in the refrigerator for about an hour. We take it out of the refrigerator. Decorate with cucumber figurines, herbs.

Funchoza with smoked sausage

Ingredients:

• Funchoza - 500 gr.
• fresh cucumber- 1 PC.
• canned corn - 200 gr.
• smoked sausage(any) - 250 gr.
• mayonnaise - to taste (about 100 gr.)

Cooking method:

Boil rice noodles in boiling salted water for 3-5 minutes. Throw in a colander. Rinse with cold water. Cut the funchose into pieces approximately 10 cm long. Cut the sausage into small cubes or narrow strips. You can take homemade boiled pork. Rinse the cucumber thoroughly. Cut into narrow strips or grate for Korean carrots. Combine funchose, sausage and cucumber. Open a jar with canned corn... Drain the liquid. Add corn to the mixture. Season the salad with mayonnaise.

Funchose and beef salad

Ingredients:

• Beef - 400 g
• Glass noodles - 0.5 pack
• Sweet pepper - 150 g (it is better to use multi-colored pepper)
• Green onions - 1 bunch (30-50 g)
• Parsley or cilantro - 1 small bunch
• Sugar - 1 tsp
• Ginger - 1 small tuber
• Garlic - 1-2 cloves
• Chili pepper (pulp) - to taste
• Vegetable oil and sesame oil - 2 tbsp. spoons of each kind
• Soy sauce

Cooking method:

Cut the meat into cubes, pour with soy sauce. We leave to soak for a while. Cut the sweet pepper into strips. Add to the beef. Cook glass noodles. Cool it down. We put it in a colander. Cut the onion into strips (feathers), parsley or cilantro finely, add sugar, grind. Add to salad. Add the noodles, mix. Finely chop half of the ginger, garlic, chilli pulp. We spread it in a slide in the center of the salad. We heat the vegetable oil until smoke appears. Add sesame seeds to it. We warm up. Pour chili, ginger and garlic on top. Stir and serve.

Funchose salad recipe with chicken

The addition of meat makes the dish more satisfying. This dish refers to warm salads that are eaten cold or hot. Instead of chicken and rice noodles, you can make a pork and beef salad.

Ingredients:

• Chicken fillet - 500 gr.
• Green beans - 400 gr.
• Noodles - 200 gr.
• Carrot.
• Bulbs, large.
• Bulgarian red pepper.
• Rice vinegar (balsamic, apple) - 50 ml.
• Soy sauce - 50 ml.
• A clove of garlic, black pepper.

Cooking method:

Cook chicken, green beans and funchose (separately, of course). Cool and slice. Chicken fillet, cut into long pieces, fry a little in oil. Cut the onion into half rings and add to the chicken. Prepare vegetables - cut pepper into strips, grate carrots on a Korean grater. Fry the beans, carrots, and peppers in a separate skillet. Add garlic, season with pepper and simmer a little. Put chicken, funchose, vegetables in a bowl, pour in the sauce with vinegar. Stir well. Insist for at least an hour.

With pickled mushrooms

Description. An original salad with funchose, pickled mushrooms and smoked squid will diversify the salad menu. Such a dish on the festive table will end first.

Ingredients:

• funchose - 100 g;
• bulgarian pepper - two pieces;
• pickled mushrooms - 150 g;
• smoked squid - 200 g;
• chicken eggs- two pieces;
• soy sauce - two tablespoons;
• vegetable and olive oil - two tablespoons each;
• sugar - one tablespoon;
• curry - one teaspoon;
• garlic - three cloves;
• lemon - one;
• salt.

Cooking method:

Cut the cooked funchose with culinary scissors. Cut the squid into strips the same length as the noodles. Instead of smoked, cooked is also suitable. Cut the pepper into thin strips. In a bowl, whisk one egg, yolk, a pinch of salt and curry. Pour the mixture into a preheated, greased frying pan with a spoon, fry the egg cakes on both sides. Let us cool, roll them up with a pipe, cut them into thin slices. Let's prepare a dressing. Combine both oils, lemon juice, sauce, sugar and chopped garlic. Add small pickled mushrooms to the finished ingredients. Pre-cut large ones. Let's refuel. Let the salad stand in the cold for about an hour.

Turkey salad with broccoli and funchose

Ingredients:

• turkey (fillet) - 3 pcs.
• broccoli - 1 pc.
• green beans - 150g
• leeks or green onions - 1 pc.
• garlic - 1-2 cloves
• pine nuts or cashews - 2-3 tbsp.
• soy sauce to taste
• vegetable oil - 2-3 tbsp.
• funchose (rice vermicelli) - 50g.

Cooking method:

Pour boiling water over funchoza and leave for 10 minutes. After draining the water, rinse the noodles with cold water and discard in a colander. Disassemble the broccoli into inflorescences. Beans, cutting off the ends, cut into halves. Place broccoli and beans in boiling salted water and cook for about 5 minutes.

Cut the turkey into small pieces and put in a deep preheated frying pan with vegetable oil. Fry over medium heat, stirring occasionally, for 3-4 minutes until browned. Add nuts and chopped garlic, stir and cook for 1 minute.

Then put broccoli, beans and finely chopped leeks into a skillet. Fry, stirring constantly, for another 5-7 minutes. Add soy sauce and funchose, stir and remove from heat. Put the finished turkey salad with broccoli and funchose into a deep salad bowl and serve.

Funchose salad - recipe at home

There is no pork or poultry in the ingredients of this funchose salad recipe, but thanks to the abundant amount of greens and vegetables in the dish, even the most avid meat eaters may like its taste.

Ingredients:

• Young carrots - 2 pcs.
• Cucumber - 2 pcs.
• Parsley - 50 g
• Cilantro - 50 g
• Rice vinegar - 50 ml
• Soy sauce - 20 ml
• Sesame oil - 1 tsp

Cooking method:

Boil the noodles in boiling water with salt for three minutes, then drain the liquid and rinse the noodles under running cold water. We cut it with scissors or a knife and proceed to shred vegetables.

Chop the peeled carrots and other washed vegetables into strips and put in a deep bowl. For vegetables to give juice, remember them a little with your hands. Prepare the sauce by combining butter and sauces in a separate bowl. Add chopped greens to the resulting mass - the dressing is ready. We mix the noodles, vegetables, mix everything thoroughly and pour over the prepared sauce. The salad must be chilled by placing it in the refrigerator to marinate the ingredients. After 2 hours, the dish can be transferred to serving dishes and served.

Chinese salad with funchose

To cook it, chop the boiled noodles in small pieces. Boil 200 g of meat (preferably beef) and cut into strips. Cut 2 cucumbers, 100 g daikon radishes into strips, or grate them. Mix everything, add Korean carrots, season with soy sauce or adjika. Chinese salad with funchose is ready.

A spicy Korean appetizer that differs from classic meat salads fast way preparation and long-term storage. Salad can be infused for a long time, wait in the wings, over time it only becomes tastier and more piquant. Bon Appetit!

Funchoza(Dung. glass, starch, Chinese noodles") - a dish of Chinese, Korean, Japanese and others Asian cuisines, which is made from dry noodles (so-called glass noodles) seasoned with pickled peppers and jusai, carrots, radishes, onions and other vegetables. Served hot or cold. Can also be served with mushrooms or meat (which is typical for the Korean Japche appetizer)

Glass noodles are usually made from mung bean starch. Less commonly used starch of potatoes, cassava, canna, yam. In modern production, legume starch can be replaced with cheaper corn starch.

As a rule, glass noodles have a circular cross-section; diameter varies. Sold dried. Used in soups, salads, deep-fried dishes. Its name "glass noodles" is due to the translucent appearance that it acquires after boiling.

In Russia, often glass noodles mistakenly called rice.Unlike rice noodles made from rice flour, which after boiling turns white, almost indistinguishable from spaghetti, starch noodles become translucent, but less resistant to heat treatment. It is in such a mixture that the "Funcheza" salad is made, without turning it into porridge, but leaving elasticity and familiar taste qualities to the fibers of the noodles.

Valuable properties of funchose

This product is rich in vitamin B, which is required by the human body to strengthen the nervous system. Also in funchose there are vitamins of group E, PP, and also minerals (zinc, iron, copper, selenium, calcium, magnesium, phosphorus, manganese). This wide range of vitamins and minerals is the best way to support the full functioning of the human body.

Vermicelli will be a godsend for all people who want to eliminate extra pounds. The content of funchose contains complex carbohydrates that provide muscles with energy. If you eat funchose every day, you can significantly reduce the consumption of fats and sugar, and this in turn will have a very good effect on well-being, the person will become more energetic.

Product value lies in the fact that it is rich in amino acids that are required for the creation of new cells. It is also good that this vermicelli does not contain gluten protein, which leads to the appearance of allergic diseases, and this is very important for all allergy sufferers. The conclusion suggests itself, funchose is a safe and healthy product for human health.

Traditional noodles are used to make soups, but more often they are used in salads. In dry form, the calorie content of this product is 334 calories; in boiled form, funchose has only 87 calories per hundred grams of product.

Making noodles is easy. You just need to boil it for three minutes, and then rinse it in cold water. If desired, you can lightly fry it. They eat funchose as a side dish for meat, fish dishes, and also as a main course with the addition of vegetables, mushrooms, meat and other food products. You can cook it and use it as you see fit, in this case everything directly depends on your taste preferences.

Calorie content of funchose

The calorie content of funchose is 320 kilocalories per 100 g. product. Funchoza is a high-calorie flour product. But all the same, funzocha is recommended for people with overweight problems, because it is made from rice or other types of flour (for example, legumes), which means that this product will not harm your figure.

After boiling, the rice noodles become milky white and the starchy ones become transparent, which is why they are also called "glass noodles". It does not at all resemble the usual wheat one in its structure and taste, and it doesn’t have any taste as such, it is neutral, only a light subtle aroma.

Diluting the neutral taste palette of funchose with bright appetizing vegetable, meat, sea and aromatic-spicy notes, you can prepare a lot of amazing culinary masterpieces, especially since this outlandish noodle is good both hot and cold.

There seems to be nothing particularly difficult in preparing funzoza dishes, because in fact it is the same noodles seasoned with sauce, vegetables, meat, seafood, but in order to salivate, and after a meal you want to lick your fingers, you need to know some culinary subtleties and tricks. And what wonderful salads are obtained from funchose! A real feast of taste!

How to cook funchose

If the funchose is undercooked, it will stick to the teeth, and if you digest it, it will simply become limp. Therefore, boiling funchose should be approached with all seriousness, otherwise it will not work to cook culinary masterpieces from it.

Depending on the thickness of the "threads" of the noodles, boil it for three to four minutes or simply pour boiling water over it. To prepare thin types of funchose (up to 0.5 mm in diameter, similar to italian pasta"Angel hair"), put the noodles in a deep container, fill with boiling water, close the lid tightly and let stand for about five minutes.

Thicker funchoza is prepared similarly to other types of pasta - in salted boiling water, only the cooking time is limited to three to four minutes.

To prevent the noodles from sticking together, it is advisable to cook them in a large amount of salted water, into which a little vegetable oil should be poured. If the funchose is boiled correctly, it will turn out to be soft, but a little crunchy.

Most often, on store shelves, you can find fnchoza in the form of various-sized hanks.

It should be cooked in a special way. Before boiling, thread a long thin thread through the noodles and tie it into a ring.

We take a deep pan, fill it with water at the rate1 liter per 100 grams of noodles, and add a tablespoon of vegetable oil and a teaspoon of salt for each liter.

In boiling water in the center of the pan, lower the tied skein of noodles. Cook funchose for 3-4 minutes, discard in a colander and immediately under running cold water. Then we take the skein by the thread ring, shake it well and send it to the cutting board. We remove the thread, and cut the funchose across the fibers with a sharp knife.

We need:

40 grams of funchose (1 dry bunch)
one medium carrot
half onion
a couple of tablespoons of vegetable oil with yannem *

Cooking method:

First of all, prepare the noodles in one of the suitable ways (see above). Shred the carrots or grate them on a special Korean carrot grater. Mix the warmed vegetable oil with yannem and add to the carrots.

You can also use ready-made dressing for Korean carrots, although it is much more interesting to try to do it on your own.

Yannem- spicy Korean dressing for salads and other dishes. To prepare yannem we need: a tablespoon of warm boiled water, 2 tbsp. ground red pepper, three cloves of garlic, a teaspoon of salt and sugar. Pour pepper, salt and sugar into a small container. Fill with water and mix well. Pass the garlic through a garlic press and mix everything again. Yannem is ready! It can be stored in a tightly closed jar in the refrigerator and used as needed. Keep in mind that yannem is a thermonuclear pepper-garlic mixture, so it should be added very, very little to the dishes.

Add funchose to the finished carrot and sprinkle the dish with soy sauce. Gently mix all the ingredients so as not to break the noodles.

We give the dish to brew and soak for half an hour, and then we treat and treat ourselves. You can safely diversify the proposed recipe by adding finely chopped cucumbers, onions, meat to the Korean funchose with carrots. Experiment!

We need:

100 grams funchose (rice noodles)
300 grams of shrimp (peeled and boiled)
one red sweet pepper
2 onions
10 grams of cilantro greens

For refueling we take:

2 teaspoons curry powder
1 teaspoon soy sauce
2 tablespoons lemon juice
2 tablespoons sesame oil
2 cloves of garlic
20 grams of cilantro greens

Cooking method:

Pour funchoza with a liter of boiling water and leave for 10 minutes. Put the finished noodles in a colander. We do not pour out the water! It will still be useful to us. Cut the sweet red pepper and onions into thin strips.

Prepare the marinade: finely chop the cilantro, pass the garlic through a press. Mix 3 tbsp. "Funchose" water with soy sauce, sesame oil, curry powder, cilantro, garlic and lemon juice... We send the sauce to the fire and boil for literally 2 minutes, stirring vigorously.

Coarsely chop the funchose, mix with shrimp, onion, pepper and the remaining cilantro. Season with sauce, stir and enjoy!

Funchoza with mushrooms and bell peppers

We need:

250 grams of funchose
250 grams of shiitake mushrooms
1 sweet red pepper
3 tablespoons sesame seeds
3 cloves of garlic

2 tablespoons vegetable oil

Cooking method:

Boil or steam the noodles. Cut the pepper and mushrooms into thin strips. Pre-soak the dried shiitake in cold water. Remove too hard mushroom legs. Fry chopped mushrooms with pepper in vegetable oil for about five minutes. Then add sesame seeds and garlic and fry for about one to two minutes. Mix with ready-made noodles and fry for a couple of minutes. As a final touch, pour in the soy sauce, add salt if necessary, mix well and serve hot.

We need:

100 grams of funchose
turkey fillet, chicken breasts or escalopes - 3 pcs.
150 grams of green beans
small broccoli
3 tbsp pine nuts or cashews
2 cloves of garlic
leek
3 tbsp vegetable oil
soy sauce

Cooking method:

Boil rice noodles or pour boiling water over and leave for 10 minutes. We discard the finished funchose in a colander and rinse under running cold water.

Cut off the tips of green beans and cut each pod into several parts. We disassemble the broccoli into inflorescences. We send the beans with broccoli to boiling water and cook for about 5 minutes.

In a deep frying pan, fry small pieces of turkey in vegetable oil until an appetizing golden brown crust appears. Then add chopped garlic and nuts to the turkey. We mix. Add boiled beans with broccoli, finely chopped leeks and, stirring continuously, fry the turkey with vegetables for about 5-7 minutes. At the end of cooking, add funchose and soy sauce. Mix well and remove from heat. The salad is light but nutritious. You can serve funchose with turkey and broccoli either fiery hot or cold.

Funchoza with chicken and vegetables

We need:

70 grams of rice noodles
1 skinless, boneless chicken breast
300 grams of vegetable mixture: carrots, celery root, cauliflower, Brussels sprouts, leeks
2 cloves of garlic
ginger root
chicken bouillon
vegetable oil
soy sauce
Cayenne pepper

Cooking method:

Peel and grind the garlic and ginger. Take about 2 centimeters from the ginger root. Fry garlic with ginger in vegetable oil. When the garlic begins to darken, use a slotted spoon to catch it out of the oil along with the ginger.

They gave us their spicy scent and will no longer be needed. Chicken breast cut into thin strips and, stirring constantly, fry. Transfer the finished chicken to a plate and cover with a lid. Fry the diced carrots and celery root together with onions, cauliflower and Brussels sprouts for a few minutes in the same aromatic oil in which the chicken was fried, adding a little chicken broth to the pan.

Meanwhile, boil funchose or just pour boiling water over it. Add chicken to the finished vegetables. We drain the water from the noodles and send it to the pan to the chicken with vegetables. Mix quickly and season with soy sauce and cayenne pepper to taste. We serve the dish hot.

Spicy Korean funchose soup

We need:

200 grams of funchose
100 grams of chicken breast
4 cups chicken stock
1 medium courgette
2 tablespoons soy sauce
1 tablespoon sesame oil
2 cloves of garlic
chili peppers, chili paste and spices to taste

Cooking method:

Boil in advance and cut the rice noodles not too long. We send the diced zucchini to a deep saucepan. Add soy sauce, sesame oil, finely chopped garlic and chili to taste. We put the pan on medium heat and cook until the zucchini is transparent. Then pour in 4 cups of chicken stock and bring to a boil.

Asian cuisine has been very popular in Russia for many years. Among the abundance of sauces, seasonings, seaweed and seafood, a separate place is occupied by Asian noodles, so beloved in the East and so unlike our pasta. Undoubtedly, one of the most interesting is glass noodles, or funchose, recipes with which you can prepare a lot of interesting and bright dishes with a unique Asian flavor.

Real Asian dishes are prepared not only in restaurants, but also in home kitchens. And authentic products can be bought in almost any supermarket in the country. Despite the spread of Asian food in Russia, many still confuse some of its varieties, in particular funchose and rice noodles. In fact, these are completely different products both in taste and in the method of preparation.

Rice noodles are made from rice flour, and funchose is made exclusively from starch, usually legumes, but sometimes rice or potato.

If in dry form these noodles are similar to each other, then when cooking you will definitely see the difference. Rice will become snow-white, but starchy funchose will become completely transparent. That is why it is called glass.

Due to its composition and lack of flour, funchose is a healthier option for noodles. In addition, such noodles are fresh and have practically no taste of their own, but they perfectly absorb the aromas of other products. That is why funchose is rarely prepared as a side dish or as an independent dish. It is usually accompanied by sauces, meats, seafood, vegetables and spices.

How to fry noodles properly

The most popular way to prepare funchose is to boil and mix with other ingredients. However, fried glass noodles are also delicious and have an unusual crunchy texture.

Since funchose is prepared very quickly, it does not need to be boiled before frying, but it will need to be soaked.

1. To do this, pour boiling water over the noodles and leave for 6 minutes.
2. Then rinse with cold water and immediately fry in a little hot vegetable oil for no more than 5 minutes.
3. Add salt and black pepper to the noodles.
4. Place on a paper towel and pat dry to remove excess oil.

Crispy funchose can be served with fried chicken, vegetables, seafood.

Chinese funchose noodles with vegetables

To make a Chinese-style snack, take:

• 200 grams of noodles;
• fresh cucumber;
• Bell pepper;
• 3 carrots.

Dressing for funchose:

• clove of garlic;
• a bunch of cilantro;
• Art. l. soy sauce;
• Art. l. rice vinegar;
• h. l. sesame oil.

Cooking like this:

1. To get started, prepare a dressing by chopping the garlic and herbs and mixing them with the liquid ingredients.
2. Prepare funchose by boiling it in two liters of boiling for about 5 minutes.
3. At this time, cut the vegetables into thin strips.

Combine all the salad ingredients in a bowl and refrigerate for a couple of hours to mix the flavors and aromas of the dish.

Funchose and shrimp salad

If you want to add even more flavor to the glass noodles, prepare a salad with funchose and large shrimp.

Take:

• 100 grams of noodles;
• 20 king shrimps;
• onion;
• 1 carrot;
• 1 sweet pepper;
• 2 cloves of garlic, minced;
• 1 chili pepper;
• 2 tablespoons grated ginger root
• a tablespoon of fish sauce;
• juice from 1 lemon;
• a tablespoon of sugar;
• a teaspoon of sesame oil.

So, this time we cook funchose with shrimps:

1. Mix the dressing with the garlic, ginger, chili, sugar, and liquid ingredients.
2. Boil the shrimps for 5 minutes, peel and put in the dressing to marinate.
3. Cut the vegetables into thinner strips and fry for a few minutes.
4. Boil the noodles, mix with shrimp, dressing and vegetables. Let the salad soak for 15 minutes and serve.

Cooking in Korean

Korean cuisine, like Chinese, is rich in funchose recipes.

Take:

• 200 grams of glass noodles;
• 250 grams of chicken fillet;
• 1 salad pepper;
• 1 carrot;
• 1 zucchini;
• 3 cloves of garlic;
• 1 pod of hot pepper;
• 60 ml soy sauce;
• 40 ml of vegetable oil;
• 10 ml of rice vinegar.

Getting started:

1. For a Korean funchose dish, boil the breast and cut it.
2. Cut the zucchini and carrots into strips. You can use a special Korean salad grater to cut vegetables into long thin strips. Chop the lettuce pepper into strips.
3. Crush the garlic and spicy pod or grind into a pulp with a blender.
4. Boil funchoza in boiling water for 5 minutes. Stir the noodles constantly, otherwise the starch in its composition will simply blind it into one lump.
5. Dissolve the garlic and pepper with soy sauce, oil and vinegar - you get a dressing. Combine vegetables and funchose with chicken and dressing.

Seafood recipe

Fast but delicious and hearty dish can be prepared from funchose with shrimp, octopus, squid, mussels and other seafood.

Prepare:

• 1 pack of frozen seafood cocktail;
• 2 skeins of funchose;
• 1 centimeter chili pod
• 1 clove of garlic;
• 1 tbsp. l. sesame oil;
• 1 tbsp. l. sunflower oil;
• 2 tbsp. l. oyster sauce;
• 2 tbsp. l. soy sauce;
• 3 tbsp. l. rice vinegar;
• 1 sprig of cilantro;
• 1 tbsp. l. sesame seeds.

For this recipe, boil the funchose so that it retains the shape of the nest.

To do this, pass a thread into its middle and tie. Dip the nest in boiling water and turn off the heat. Place the lid on the pot and cook the noodles for 5 minutes. Pull the funchose out by the end of the thread and cut it off.

The further algorithm of actions is simple:

1. Chop the pepper and garlic finely. Pour into a wok sunflower oil, heat, and then fry the spicy mixture in it.
2. Place frozen seafood next. Stir constantly and toss food in the pan.
3. Pour in oyster sauce and rice vinegar.
4. Next, put the boiled noodles, washed with cold water, into the wok. Stir constantly and add the rest of the ingredients very quickly, otherwise the dish will turn into a lump of paste.
5. Pour in the sesame oil and soy sauce, add the chopped cilantro and sprinkle the sesame seeds on the noodles.

Funchoza with chicken and vegetables

For this dish, take:

• 200 grams of funchose;
• a pound of chicken breast;
• 400 grams of fresh champignons;
• bell pepper;
• onion;
• a few cherry tomatoes;
• 3 cloves of garlic;
• vegetable oil for frying;
• salt, pepper, sesame seeds;
• 60 ml teriyaki sauce.

Cooking!

1. Cut the chicken, mushrooms, peppers and onions into thin strips. Boil funchoza and rinse.
2. Fry the mushrooms in a frying pan in hot oil for 5 minutes, add the onion and fry the same amount more.
3. Another 5 minutes will be spent on the chicken, which is laid out next.
4. Add salt, pepper and tomato quarters. Reduce heat and let the vegetables simmer for another 10 minutes.
5. Top with the noodles, sesame seeds and teriyaki sauce. Heat everything together for 5 minutes and serve.

With Korean carrots

A bright and tasty salad will come out of:

• 140 grams of noodles:
• 2 cucumbers;
• a clove of garlic;
• 200 grams of Korean carrots;
• black and white sesame;
• soy sauce.

Boil the noodles, cut the cucumber into strips or grate on a special Korean grater. Combine the noodles, cucumber, squeezed garlic and carrots. Season the salad with sesame seeds and soy sauce.

Noodles with soy sauce

Soy sauce will perfectly complement funchose, impregnating it with its bright salty taste.

For a hearty funchose dinner, take:

• 300 grams of glass noodles;
• 300 grams of beef tenderloin;
• 2 carrots;
• 1 yellow salad pepper;
• 2 cloves of garlic;
• 1 onion;
• 3 tbsp. l. soy sauce;
• 2 tbsp. l. vegetable oil.

Getting started:

1. Boil the noodles according to the instructions.
2. Heat oil in a skillet and fry the meat, cut into thin strips.
3. While the meat is frying, squeeze out the garlic, cut the onion into feathers, carrots and peppers into thin strips. By the way, pepper can be replaced with green radish, it will add pungency and piquancy.
4. When the meat is browned, add the vegetables to it and sauté everything together, stirring constantly, for about 10 minutes.
5. Then pour the soy sauce into the pan and add the funchose. Mix everything, remove heat, cover and let stand for 2 minutes.

Funchoza with asparagus and green beans

Delicate asparagus and green beans are great for a cool, refreshing, low-calorie salad.

Take:

• half of the funchose package;
• 150 grams of asparagus;
• 150 grams of green beans;
• 100 grams of hard cheese;
• 1 carrot;
• 4 tbsp. l. soy sauce;
• sesame oil - 1 tbsp l .;
• greens to taste.

We will cook like this:

1. Boil the noodles, then discard in a colander and rinse with cold water.
2. Cut the carrots into cubes or grate for Korean carrots. Fry it in hot sesame oil.
3. Put asparagus and beans to the carrots, add a little water and simmer for 10 minutes.
4. Then add the noodles, soy sauce and grated cheese to the vegetables. Chop the herbs and place in a serving dish.

With mushrooms and bell peppers

The Korean salad with the hard-to-pronounce name Chaphae is perfect for both dinner and lunch.

Prepare:

• 100 grams of beef;
• 3 dried mushroom shiitake;
• 3 fresh mushrooms;
• 2 cloves of garlic;
• 100 grams of glass noodles;
• 100 grams of spinach;
• 1 egg yolk;
• onion;
• some green onions;
• 1 carrot;
• half sweet pepper;
• sesame seeds;
• sunflower and sesame oil, soy sauce, cane sugar - 30 ml each.

Despite the abundance of ingredients, the cooking process is quite simple:

1. First, soak the shiitake in water for 3 hours. Then cut them into strips.
2. Cut the meat into strips, squeeze the garlic to it, add sugar, sesame oil, soy sauce and marinate in a bowl for 15 minutes.
3. Whisk the yolk with a pinch of salt and pour into a skillet with a drop of oil. Let it spread and fry like a pancake, turn it over. Then cut the resulting egg pancake into strips.
4. The spinach should be blanched in boiling water and immediately put into ice water to avoid darkening. Cut into strips and mix with soy sauce and sesame oil.
5. Boil funchose, rinse, mix, like spinach, with sauce and butter.
6. In a skillet, fry both types of onion in oil, add strips of carrots and peppers and fry for another minute.
7. Add mushrooms, shiitake and meat. When cooked, mix with noodles, pancake and spinach, sprinkle with sesame seeds. Add more soy sauce and sugar to the dressing if desired.

Traditional dressing for funchose

A wonderful, simple, but bright funchose appetizer is obtained by adding traditional ginger sauce to it.

To prepare such a dish with an original dressing, take:

• 200 g funchose;
• 4 cucumbers;
• 1 ginger root;
• 2 ears of corn;
• 1 tomato;
• 2 stalks of celery;
• 3 cloves of garlic;
• under Art. l. honey and lemon juice;
• 2 tbsp. l. soy sauce;
• a pinch of hot chili powder.

Getting started:

1. Cut the cucumber into thin slices, sprinkle with salt and chili, add half the prepared honey. Remember the vegetable slices with your fingers and leave to marinate.
2. Grind the ginger with soy sauce, lemon juice, honey and salt.
3. Boil the noodles and rinse.
4. Cut the corn kernels and fry in a pan with butter and pieces of celery. Add chopped garlic at the end.
5. Put the noodles in the pan for a couple of minutes to warm up. Add ginger dressing, pickled cucumbers, freshly chopped tomato and spinach to the languishing funchose with vegetables.

Funchose itself is a very simple product - a minimum of ingredients and a mild insipid taste. However, with the addition of other bright colors, it can become a real work of culinary art. Get to know this noodle better and be sure that your friendship with it will last for many years.