Flat funchose salad. Funchose salad with pepper. How to choose the right ingredients

The mysterious name of funchose means just noodles, but not ordinary, but the so-called glass. When cooked, it becomes almost transparent due to the peculiarity of the flour and the very small thickness. In fact, funchose is so thin that it looks like a fishing line.

Flour for funchose can be pea, soy or rice. Depending on this, the cooking time varies, which in general is several minutes. Therefore, for each specific funchose, you need to look at the cooking time on the package. Overcooked funchose loses its appetizing appearance, becomes soft and spreads.

Funchose contains a large amount of fiber, vitamin B (useful for the nervous system) and carbohydrates, so it is quite successfully combined with almost all types of products - meat, seafood and vegetables.

By itself, funchose does not have a pronounced taste, but its feature is the ability to actively absorb everything that is around. Therefore, funchose can taste like anything.

This product is very much loved by followers of vegetarianism, because it has a minimum of calories and is much more useful than ordinary wheat pasta. For those who count calories and often look at the scales, funchose is a great substitute for the usual pasta.

Funchose is served in cold salads and as a hot snack, for example, with soy sauce. If you are not very accustomed to eating pasta of this length, problems may arise with funchose at first, because its length can reach 50 cm.After cooking, it is allowed to divide this length into 3-4 parts. This can be done with scissors.

Since the funchose is very thin, special attention must also be paid to ensure that it does not stick together. To do this, add sunflower oil to the water, and after cooking, you can put the spaghetti in cold water. Cool quickly and can be used in salad almost immediately.

Now that all the secrets of working with funchose have been revealed, we invite you to get acquainted with the recipes for salads with funchose that we have prepared for you.

How to make funchose salad - 15 varieties

Recipes for salads with funchose are very diverse, although this type of spaghetti is not yet very popular with us. Many people like the spicy version of such a Korean-style carrot salad, which we suggest you try to cook.

Products that make up the salad:

Funchoza - half of the package
Carrots 1 pc
Sweet pepper - 2 pieces
Cucumber - 2 pieces
Blue onion - 1 piece
Vinegar - 1 tablespoon
Parsley
Korean seasoning - 1 tablespoon
Vegetable a little - 1 tbsp.
Soy sauce - 1 tablespoon

Watch the video on how to make a salad with funchose and vegetables.

From seafood, shrimp is present in this recipe, as the most tender. Therefore, we add a little pungency and brightness here with the help of garlic and spices. There is also a hot curry pepper. If you are not used to its taste, it is quite possible to do without it.

You will need the following products:

Shrimp - 500 g
Funchoza - 100 g
Onions - 1 pc.
Sweet pepper - 2 pcs.
Garlic - 1 clove
Fresh cilantro - 20 g
Olive oil - 2 tablespoons l.
Powdered curry - 2 tsp
Lemon - ½ pc.
Soy sauce - 10 ml
Sesame seeds - 1 tbsp l.

How to handle shrimp, you can find out in detail in the corresponding section. There is nothing difficult in this - they need to be boiled, cooled and peeled. Or buy ready-made shrimp, if you are not confused by their price.

So, let's start cooking:

We prepare funchoza exactly in accordance with what is indicated on the package. Alternatively, pour boiling water over it and let it stand for seven minutes. Then drain, cool and chop.
Fry the sesame seeds in a dry, clean frying pan without oil until brown and immediately after turning off, transfer them to another container (so as not to burn).
Make a dressing with cilantro, garlic, soy sauce, curry, oil, and lemon juice. Grind and mix everything, let it thicken a little over low heat.
It remains to chop the onion and pepper and you can mix all the products. Leave some sesame seeds to sprinkle on the finished salad.

Take this variant of the product list:

100 g funchose
300 g chicken fillet
130 g Chinese cabbage
130 g sweet pepper
130 g carrots
130 g cucumber
1 hot pepper

For the sauce:

soy sauce 3-4 tbsp l.
honey 1 tsp
garlic 1 s
paprika 1 tsp
red pepper 0.25 tsp
sesame oil 1 tsp

Take a look at the video what you can do with these products to make a wonderful, unusual, tasty and healthy dish.

These ingredients are often used in oriental cuisines, they are less popular with us. Try this version of funchose salad - in fact, it turns out to be very tasty.

The list of products for the salad looks like this:

Funchoza - 100 g
Cucumber - 1 pc.
Garlic - 2 cloves
Brown sugar - 1 tsp
Carrots - 1 pc.
Lemon - ½ pc.
Red hot pepper - ¼ tsp.
Soy sauce - 50 ml
Oil - 50 ml
Sesame oil - 1 tsp
Sesame seeds for decoration
Asparagus 400 g (dry)
Coriander to taste

The salad needs to be started early because the asparagus takes a long time to soak. It is advisable to put it in salted water the day before the intended preparation. Before that, break it a little so that the pieces are about 3-4 cm long. The first water must be drained after a few hours and refilled with water. Now you can leave it overnight.

The cooking sequence is as follows:

Cooking funchose (or just pour boiling water, or cook for a couple of minutes - as written on the pack).
As the funchose cools down, cut all the vegetables from the list into strips.
Preparing the dressing, for which we mix the following ingredients: lemon juice with butter, sugar, soy sauce, spices and garlic.
We mix everything and fill it with dressing.
Now let's give funchose a little time to get some taste from the neighbors, for which we put it in the refrigerator.

When serving, sprinkle the finished salad with sesame seeds - it looks pretty pretty and does not need additional decoration. Although you can complement the look of the salad with a sprig of any available greens.

There are not many products, here they are:

Funchoza.
Legumes.
Vegetables (bell pepper, carrots, garlic, cucumber).
Meat.
Butter.
Rice vinegar.

What and how much to put in a salad, in what sequence to mix, see the video below.

Delight homemade original and very simple salad. Both funchose and mushrooms are prepared quickly, and together they turn out to be very tasty. Try it!

Here's what we need:

Champignons - 5-7 pcs.
Funchoza - ½ pack
Frying oil - 10 ml
White cabbage - ¼ small fork
Mustard - ½ tsp
Onions - 1 pc.
Lemon juice - 1 tbsp. l.
Soy sauce - 30 ml
Sunflower oil - 2 tbsp. l.
Pepper to taste

Here's how we will prepare a salad with funchose and mushrooms:

We cook cabbage as for pickling - cut, salt, squeeze until the juice runs out, and mix with chopped carrots.
Cooking funchose according to the instructions.
Fry mushrooms with chopped onions in butter.
Prepare the dressing - mix the soy sauce, pepper, oil and mustard.
Since our cabbage is already salted, no salt can be added to the dressing. Anyway, do it with caution.
It remains to mix all the ingredients together with the dressing and enjoy an unusual, but very attractive taste!

Funchose salad with vegetables - a simple recipe

Very few products are needed:

funchose
bell pepper
carrot
cucumbers
coriander

All the nuances - the number of products, the way they are prepared - see the video.

Grocery list:

Funchoza 50 g
Cheese 50 g
Fresh champignons 100 g
Cherry tomatoes 100 g
Green salad 5 pieces
Soy sauce to taste
Teriyaki sauce 3 teaspoons
Sesame seed pinch
Vegetable oil to taste

Cooking this salad is unlikely to take you more than 15 minutes - the ingredients are few and simple and quick to prepare.

Cooking method:

Fry the mushrooms in a skillet with oil, at the end of cooking (before turning off the heat) add Teriyaki sauce. Mix the mushrooms a couple more times and set aside for now.
Let's prepare funchose, which will take us no more than five minutes.
Put green leaves of any lettuce on a serving dish.
Top with halves of cherry tomatoes and mushrooms.
We spread funchose on them and pour everything with soy sauce.
We decorate with sesame seeds, which are very well adjacent (in taste) with funchose.

Alternatively, you can mix everything together and sprinkle with sesame seeds.

Take the following foods for this recipe:

bell pepper
funchose
hen
carrot
garlic, spices

The whole process is filmed on a video that we invite you to watch.

It cooks quickly and is absorbed by the household at the same rate. Delicious - try it!

The list of products is as follows:

Funchoza 200 g
Canned tuna 1 can
Cherry tomatoes 10
Olive oil 4 tbsp. l.
Bulgarian red pepper 1
Dijon mustard 1 tbsp l.
Lemon juice 1 tbsp l.
Soy sauce 1 tbsp. l.
Ground black pepper

Cooking funchose salad with tuna like this:

Boil funchoza for a couple of minutes or simply fill it with boiling water.
Cut the tomatoes into halves.
Cut the bell pepper lengthwise to make a thin long straw, which we fry in a hot pan with butter.
Mix the vegetables with the funnel crawl and fill with the traditional mixture of olive oil, lemon juice, mustard and soy sauce. Add spices as desired.
This completes the preparation of the salad.

There are few products and they are:

pack of funchose
butter
seasoning Universal
green onion
herbs spices
tomato paste

The video below will take only a few minutes of your time, but after watching it, you will not have any questions about making funchose salad with meat.

Here are the products we need for the cooking process:

Funchoza 100 g
Canned squid 300 g
Dried porcini mushrooms 50 g
Carrots 1 piece
Lemon juice 20 ml
Wine vinegar 20 ml
Boiling water 100 ml
Butter 100 g

Be prepared to devote at least half an hour of your time to this salad, but the result is worth it!

Let's get to work:

Boil or soak funchose.
Simmer the grated carrots in a pan with butter.
We cook mushrooms depending on what you have. If these are dried porcini mushrooms, first let them stand in water (it is better to pour boiling water over it), then fry in butter, at the end add a little milk or cream. After 5-10 minutes, the fire can be turned off.
We take the squids out of the jar and cut into cubes.
We use the liquid remaining in the jar for the sauce - add butter, lemon juice, wine vinegar to it and cook for five minutes over low heat. If necessary, you can dilute the sauce with a little water.
Now we mix all the products that we have already prepared and fill them with dressing.

Bon Appetit!

We take the following products:

funchose - 0.5 packs (100 grams)
large shrimps - 20 pieces (300 grams)
sweet pepper - half
onion - 1 small head
cilantro - 1 small bunch
garlic - 2-3 cloves
sesame seeds - to taste
vegetable oil for frying

For marinade and dressing:

soy sauce - 2 tbsp l.
ground ginger - 1 tbsp. l.
curry - 1 tbsp. l.
lemon juice - 2 tbsp. l.
water - 2 tbsp. l.

If you make the sauce in double proportions, the salad tastes much better, but also has a pronounced Korean flavor. It will be tasty in any case.

See the video for details.

Take products according to the following list:

Funchoza 300 g
Boiled ham 300 g
Tomatoes 3 pieces
Bulgarian pepper 2 pieces
Greens 1 bunch
Cucumbers 3 pieces
Vegetable oil 3 tbsp. l.

You can cook a funchose salad with ham in about twenty minutes, although the first time it may take a little more time.

Cooking method:

Cut greens, vegetables and ham into cubes.
We also shorten the funchoza after cooking.
We mix everything with the addition of oil - the salad is ready!

It's hard to come up with a simpler recipe))

Delicious and quick and easy to prepare.

Products:

funchose 300 g
carrots (medium) 1
onion (chalk) 1
bell pepper 2
cucumber 2
beef meat 300 g
parsley
sunflower oil 2-3 tbsp. l.
seasoning for Korean salads
garlic 3 s
tomatoes 2
pod oil
spices (salt, sugar), dill.

Watch the video and cook a delicious funchose salad with beef.

Oriental cuisine has always been distinguished by piquancy and originality. Funchose treats are especially popular. The most delicious and unusual salads are made from rice noodles with hot spices and sauces. This appetizer is liked by absolutely everyone, without exception.

And if you cook it yourself, it will turn out much better and tastier than the one that is sold in many stores and served in cafes and restaurants. However, probably few people know how to make funchose salads. But that's not a problem, we'll help you prepare this delicious treat.

Chinese Funchose Salad Recipe

Ingredients	Quantity
rice noodles -	250 gram
meat -	200 grams
white cabbage -	100g
carrots -	1 piece
green radish -	1 piece
garlic -	3 wedges
bulbs -	1 piece
sweet pepper -	1 piece
Chinese onions -	50 grams
soy sauce -	30 ml
a mixture of red and black ground pepper -	1 small spoon
salt -	taste
Cooking time: 60 minutes	Calorie content per 100 grams: 130 Kcal

How to cook:

Heat the water to a boil and fill it with rice noodles. We leave it in hot water for several minutes, then transfer it to a colander so that all the liquid is glass;
Peel the onion and carrots and cut them into thin strips;
Shred cabbage in the form of thin strips;
The radish can be pre-soaked in water so that all excess liquid comes out of it. But you don't need to soak it, because it is usually not bitter. We cut it into thin strips;
Cut the sweet pepper in half, clean out all the seeds, remove the stalk and chop the pulp into strips;
We put a frying pan on the stove, pour a little vegetable oil and heat it up;
Put vegetable slices on hot oil, add salt and fry for about 20 minutes. Mix everything from time to time so that it does not burn;
Cut the meat into thin strips, season with spices, add ground black and red pepper, sprinkle with soy sauce and salt;
Clean the garlic cloves and finely cut or rub with a fine grater. We spread it in cold cuts;
Next, put everything on the heated oil and fry over low heat until tender;
Chop the Chinese onion into small pieces;
Sprinkle the finished meat with Chinese onions and close the lid for 5-10 minutes;
Then combine the meat frying with rice noodles and mix well so that the meat sauce is evenly distributed;
After that, put the vegetable frying there and mix again. If necessary, add a little salt;
At the end, put the finished salad on a wide flat plate in the form of a slide.

Simple with chocolate or fruit. This dessert can be prepared for any occasion.

Funchoza salad: a recipe at home

What you need:

Rice noodles - 150 grams;
Fresh cucumbers - 2 pieces;
Sweet pepper - 1 piece;
200 grams of chicken meat;
50 grams of green onion feathers;
One onion;
Carrots - 1 piece;
3 cloves of garlic;
3 small spoons of sesame seeds;
3 small spoons of rice vinegar;
Vegetable oil;
70 ml soy sauce;
A small spoonful of a mixture of red and black ground pepper;
Ground ginger - ½ teaspoon.

Cooking time - an hour;

Caloric content per 100 grams - 110.

How to cook:

First of all, we warm up the water. Put the funchoza in hot water, close the lid and leave to steam for 5 minutes;
Peel the onion head and cut into cubes;
We wash the cucumbers and cut into thin strips;
We clean sweet peppers from seeds and remove the stalk. Shred the pulp into strips;
We wash the carrots, clean off the dirt and three into large shavings;
Cook chicken until tender in salted water. Next, cut the meat into small pieces;
Peel the garlic cloves and finely chop them;
Rinse the green onion feathers and cut into thin rings;
We put a brazier on the gas, pour in vegetable oil and put pieces of onion, pepper, carrot shavings and garlic there. Fry for about 10 minutes;
Then mix vegetable frying with rice noodles, add chicken meat there and mix;
Then sprinkle everything with soy sauce, season with spices, red and ground pepper, sprinkle with sesame seeds and add rice vinegar. We mix everything;
Put the salad in a slide on a large flat plate and sprinkle with green onion rings.

Korean funchose salad

What ingredients will come in handy:

Funchose vermicelli - 150 grams;
Fresh cucumber - 2 pieces;
Carrots - 1 piece;
Garlic clove;
Parsley, dill - 6-8 branches;
A sachet of Korean funchose dressing for 80 grams;
Salt, spices.

Cooking time - 20 minutes;

Calorie content per 100 grams - 112.

Let's move on to cooking:

We wash the carrots, peel off the skin and cut into thin strips. Put them in a bowl and squeeze with your hands for 2-3 minutes, until the carrots give juice;
Heat the water to a boil and pour boiling water over the funchose. We insist it for about 5 minutes and put it in a colander so that all excess liquid flows out;
Rinse fresh cucumbers and cut them into thin strips;
We clean the seeds from the pepper and cut off the stalk. We cut it into thin strips;
Next, wash the dill with parsley and cut into small pieces;
We clean the garlic subchik and squeeze it out with a press;
Put rice noodles, vegetable slices, pieces of greens and garlic in a bowl. Mix everything well;
Fill with dressing, season with spices, add some salt and mix again;
Leave the salad to infuse for 2 hours so that it is well saturated;
At the end, mix all the ingredients well again and serve.

Funchoza salad with vegetables

The following components will be required:

100 grams of funchose;
1 Bulgarian pepper;
Carrots - 1 piece;
Fresh cucumber - 1 piece;
3 garlic prongs;
70 ml of wine vinegar;
2 large spoons of soy vinegar
Vegetable oil;
Salt, spices.

Cooking time - 30-40 minutes;

Calorie content per 100 grams - 124.

Let's move on to cooking:

1. Heat the water to a boil. Put the rice noodles in a container, fill it with boiling water, close the lid and leave to steam for 10 minutes;

1. Pepper seeds are removed, the stalk is cut off and washed. Shred the pulp into thin strips;

1. We wash the cucumber and cut it into strips;

1. We wash the carrots, peel off the skin and rub it with a coarse grater;

1. Peel the garlic cloves and squeeze through the garlic;

1. Then season the carrot shavings with wine and soy vinegar, add garlic and leave to infuse for 10 minutes;
2. Then we combine the rice noodles with strips of pepper, cucumber, carrot shavings and pour everything with carrot sauce;

At the end, fill everything with vegetable oil, add spices, salt and leave to infuse for about 2 hours.

Chinese salad with funchose and shrimps

Component components:

Rice noodles - 250 grams;
Shrimp - 400 grams;
Sweet pepper - 3 pieces;
2 heads of onions;
2 cloves of garlic;
Soy sauce - 40 ml;
1 large spoonful of vegetable oil;
50 ml lemon juice.

Cooking time - 30-40 minutes;

Calorie content per 100 grams - 117.

Pour rice noodles with hot water and leave for 5-10 minutes to cook;
After that, we put it in a colander and rinse it with cool water. We leave for a couple of minutes so that all excess liquid flows out;
We put water on the stove, add some salt and heat it up. As soon as the water starts to boil, we run the shrimp there, boil for 3-4 minutes. Remove the boiled shrimp from the water, cool, remove the shells and cut into medium pieces;
Remove the skin from the bulbs and cut into small cubes;
We clean the pepper from seeds and stalks. Cut the pulp into thin strips;
Put the boiled rice vermicelli in a deep cup, put the vegetable slices and shrimp pieces there. We mix everything;
Make the sauce in a separate bowl. Pour in soy sauce, add lemon juice and vegetable oil;
We clean the garlic teeth and squeeze through the garlic. Put the garlic in the sauce and mix;
Pour the sauce over the salad and stir until the sauce is completely distributed;
We remove the ready-made salad in the refrigerator for 10-15 minutes to soak.

Cooking secrets

When shopping, take a look at the appearance of the rice noodles. It should have a grayish tint, fragility, fragility and a pleasant nutty smell;
Instead of regular sunflower oil, you can use sesame, corn, pumpkin seed oil. They will give an unusual taste and aroma;
Do not spare spices and soy sauce. These ingredients must be present in salads with funchose.

Well, that turns out to be simple and easy. A little imagination, ingenuity and a delicious salad with funchose will be ready. The main thing is to add more spices, seasonings, soy sauce, then your salad will turn out to be spicy and very fragrant.

Rest assured, your loved ones will be delighted with this delicious treat!

Recently, I often hear about this salad from my friends and acquaintances. So I decided to try what kind of animal this funchose salad with vegetables is. Having rummaged through the shelves of a bookstore, I found my favorite funchose recipe and went to buy everything I needed for a salad.

The most important thing I needed to get for the dish was rice noodles. So it was written in the recipe. I settled on a product from a Korean manufacturer. I decided that if funchose salad is a dish of Asian cuisine, then the noodles for it should be from the original source. On that and decided.

And here I made a fatal mistake, as it turned out later. Below I will tell you how I got to the bottom of the truth. Real funchose is made from starchy transparent noodles! It is also called glass. After cooking, it becomes translucent. Unlike rice, which turns whiter and more

Here's a mess! Okay, rice is so rice. The main thing is the process of cooking funchose with vegetables remains unchanged. So come on, come on, you need to look at the composition of the noodles, or maybe I panic early, drawing conclusions, focusing on its color. Suddenly I was again misled. After all, before heat treatment, the noodles seemed to be slightly translucent.

No, that's right, it contains rice flour. There is a joint behind me. By the way, not only for me! Many culinary experts unknowingly call rice noodles funchose, thereby embarrassing such dicks as me. And many people prepare funchose salad from it without even realizing the difference between them. I will become like them too. Let my noodle and vegetable salad cook in the Russian way.

Do you know who opened my eyes to this circumstance? Remember, I was talking about. Or rather, remember who told me about it. So he then opened my eyes to funchose noodles. Andrey has already become an independent consultant for me on Asian cuisine.

I also cooked according to his recipe. No, to immediately consult him on how to make funchose salad with vegetables. But in this weather it's not like going somewhere, you don't want to leave the house. I have already mentioned what kind of cataclysm we have on the street. In schools, even classes were canceled. And on the phone from a Chinese friend to ask all the subtleties of preparing a salad with funchose yourself is difficult to understand.

Okay, what is really there! And before starting the preparation of the dish, I want to say what is good about starch noodles. It itself has neither taste nor smell, but it perfectly absorbs all the aromas of the products with which it is cooked, acquiring an amazing taste. Andryushka told me that too. Enough chatter. It's time to have a snack.

I'll try the funchose salad! Like a dream, my dreams can be dissolved. When I shed tears over the noodle, unable to withstand such a metamorphosis.

Funchose salad with vegetables

200 grams of rice noodles;
3 multi-colored bell peppers;
1 large carrot or two small ones;
3 cloves of garlic;
1 fresh cucumber;
vegetable oil;
2 teaspoons of vinegar
soy sauce;
salt.

How to cook

Pour cold water over the noodles and leave for 10 minutes. I have it rice. You'd better get a starchy one. Okay, which one you find!

Then I drain the cold water and pour boiling water over the noodles. First, I filled it in for five minutes. I tried it, I haven't reached it yet. Left for five more. But if I was preparing funchose salad from starch noodles, maybe five minutes would be enough.

I pour off the boiling water, rinse with cold water and let it drain.

Cooking vegetables

Having tried funchose with vegetables, I remembered that I already had the good fortune to taste such a dish. And just in a Chinese restaurant. True, then I did not pay attention to its name. Funchoza or fructose. Tasty, but okay. So my salad turned out to be no worse, even with such underdofunchoza! And you, with what noodles do you cook such a dish? Rice or starch?

By the way, the New Year is about to come. I'm just sure you're off your feet looking for delicious salad recipes for New Year's table. Consider yourself lucky and you found what you were looking for! Unusual, exotic, delicious funchose salad with vegetables!

Also do not forget about. Having won it, you can cook a bucket of such a salad. Your guests will absolutely love it! And the last, closer to the new year, I want to make a pineapple cake. Yummy! Stunned! In general, come and take a look! And so that you do not get lost, your personal guide, who will never forget the way to my culinary blog.

Best regards - Alexander Abalakov.

A bright, light and very tasty salad can be made from funchose noodles with vegetables. Try adding meat or mushrooms there - very satisfying!

Our most popular Chinese noodle dish is Korean salad with vegetables. We need funchose, vegetables (cucumber, carrots, bell peppers) and a ready-made commercial dressing. In principle, the dressing could be done independently, there is nothing complicated or difficult to access: soy sauce, vegetable oil, peppers, vinegar, garlic, ginger, sugar, and any other seasonings and spices to taste. But we will do this another time, and today we will manage quite a decent store.

Bell pepper,
Korean dressing,
Carrot,
Fresh cucumber,
Funchoza

We start cooking with the main ingredient. Chinese glass noodles do not even need to be boiled, they are simply poured over with boiling water and given a few minutes to soak - and that's it!

Therefore, put a couple of balls of funchose in a deep bowl, bring the kettle to a boil.

Pour boiling water over the noodles and leave to soak for 3-5 minutes.

Each piece of dry funchose is a multi-meter thread wound into a ball. For the convenience of eating it, it is advisable to shorten it: cut each ball right in the water with kitchen scissors in 3-4 places.

We discard the soaked noodles on a sieve, draining the water. You can rinse, you can not rinse - there is no difference. If we want to have a hot side dish, then it is better not to rinse, but serve immediately, but if we are going to make a salad, then for speed we can rinse with cold water. We put the sieve aside so that the rest of the water can drain off calmly.

Now let's take vegetables and make a salad. There is a rule: in salads, all products should be as close as possible. That is, long thin glass noodles dictate the cutting shape - with long noodles with a knife or with the help of a "Korean shredder".

After cutting, we got a very beautiful and bright set: green cucumber, orange carrots, red and yellow bell peppers.

Chim-Chim salad dressing is completely ready for use, you just need to thoroughly knead the pack in your hands so that the contents come out completely.

Add ready-made funchose, dressing to vegetables, mix everything thoroughly.

This is how we got a bright, cheerful, appetizing and very fragrant salad!

It's just that it's too early to eat a salad with funchose: you need to give the dish time to absorb and combine all the tastes and aromas into a single bouquet.

To do this, we must transfer the finished salad with rice noodles to a container and refrigerate for at least an hour, and preferably overnight.

Recipe 2: Funchoza salad with beef and vegetables

Funchoza (in another way it is also called glass noodles) refers to the dishes of oriental cuisine, but you can also taste it within the walls of your home. It goes well with any meat and vegetables, and it takes only a few minutes to cook. The recipe for a delicious dinner.

Beef (or any meat) - 400 g
Bulb onions (large) - 1 pc.
Carrots (large) - 1 pc.
Bulgarian pepper (large) - 1 pc.
Rice noodles or funchose - 200 g
Soy sauce
Salt to taste
Pepper to taste
Oil - for frying

Cut the meat into thin strips and fry in vegetable oil for 2-3 minutes. Then add a little water to it, close the lid and forget about it for 15-20 minutes.

At this time, you can do vegetables. Cut the bell pepper into strips.

Grate carrots or cut into strips, and fresh onions into half rings.

Add chopped vegetables to the meat, from which all the water has already evaporated, pour a little more vegetable oil into the pan and leave everything to fry until the vegetables are fully cooked (about 10 minutes).

A couple of minutes before being ready, add a little soy sauce to the almost finished meat with vegetables (choose the dosage of the sauce at your own discretion), pepper to taste.

How funchose is prepared:

Some people soak these noodles in cold water, but this is a long and completely unnecessary task, since funchose can be prepared in another, faster and more familiar way, namely, boil it in boiling water.

Funchose is brewed exactly like ordinary pasta, only the cooking time is exactly three minutes. After this period, you must immediately drain the water and add the finished funchose to the meat with vegetables.

You need to mix everything well with each other - and the funchose with beef and vegetables is ready!

Recipe 3, step by step: funchose cooked with vegetables

Over the past few years, this transparent vermicelli has made a splash among Russian gourmets. The main advantage of funchose can be considered a low calorie content and the absence of any additives in the composition, which makes it completely natural and affordable for those who prefer a vegetarian lifestyle. Funchoza consists of rice flour or rice starch and looks like thin transparent threads, for which it received another name - glass vermicelli. It is tasteless and odorless and goes well with any vegetables and sauces, meat and fish. If you do not know which funchose dish to cook, we recommend starting with a light salad. Cooking salad with funchose and vegetables, simple and tasty.

300 gr. vermicelli funchose,
1 carrot,
1 yellow and 1 red bell pepper,
1-2 fresh medium fresh cucumbers,
1 tsp rice or table vinegar
2 tbsp soy sauce,
1 tbsp vegetable oil.

The first step is to soak the vermicelli for 20 minutes. In the meantime, she's soaking, let's start cooking vegetables.

Wash and finely chop the carrots. You can grate it for Korean carrots.

Cut the previously washed and peeled peppers into thin strips.

Wash the cucumbers, peel them and cut into strips.

Preheat a skillet, add some vegetable oil and pepper. It needs to be fried for about 4 minutes, stirring constantly.

Place the carrots next. Fry for another 3 minutes. Don't forget to get in the way.

Place the cucumbers next in the pan. Mix everything again. Keep it on the fire for 2 minutes.

It remains to lightly fry the garlic, you should not fry it for a long time, as soon as the aroma comes from the fried garlic, remove it from the heat.

While the vegetables are fried, you can start cooking funchose. Pull the threads into the vermicelli ring and place the funchose in boiling water with them. Cook for no more than 5 minutes. Especially thin versions of funchose can simply be poured with boiling water and left for 7-10 minutes.

Then you need to throw the funchose into a colander and rinse with cold water.

Put the funchoza on the dish and remove the threads. Cut the cooled vermicelli into several pieces.

Add soy sauce to taste, 1 teaspoon of rice or table vinegar.

Mix everything thoroughly, put the vegetables in a salad bowl. Salad ready.

Recipe 4: funchose salad with meat and vegetables (with photo)

Funchoza goes well with any vegetables, meat (especially pork) and mushrooms. If guests are expected to arrive, then preparing such a hot meat and vegetable dish with funchose will not take even one hour. Our hot pork glass noodles can also be included in the family menu and prepared for lunch or dinner.

funchose - 200 gr,
meat (pork) - 350-400 gr,
1 pc each: carrot, bell pepper (bulgarian), fresh cucumber,
onions - a couple of pieces,
a couple of cloves of garlic,
one teaspoon each of coriander, paprika, pepper mixture, herbs,
three tablespoons of soy sauce and butter,
spoon of sesame seeds.

After washing the meat and separating its flesh from the bones, cut into narrow pieces.

We fry it in a very hot skillet with butter for about 20 minutes.

At the same time, we work with funchose, previously filled with cold water for 5 minutes. After draining the latter, pour boiling water over the "glass" noodles and leave to swell for 6-7 minutes.

Cut all vegetables into strips. When the pork is fried, remove it from the pan and fry the vegetables in the same oil. Do not expose them to this procedure for too long - they should retain their crisp structure. Usually a few minutes are enough.

Put pork with fried vegetables, mix.

Having thrown the funchose into a colander and rinsed under the tap, we give time to drain all the water.

Put the noodles in the contents of the pan, pour in the soy sauce, add all the spices, garlic, mix (once will be enough). You can add a little salt if necessary.

After 10 minutes (do not cover the container with a lid), remove the finished second dish from the heat and serve it on the table, lightly sprinkling with herbs.

If suddenly, which is extremely rare in my evening homemade version, it happened that funchose with vegetables and meat remained, then tomorrow I serve it cold, like a salad.

Recipe 5: Korean salad - funchose with beef and vegetables

350 grams Meat beef
400 grams Funchoza glass noodles
250 grams fresh cucumber
100 grams Carrots
150 grams Sweet pepper, red
100 grams Onion
100 ml Vegetable oil
50 ml Sesame oil
20 grams fresh cilantro
30 ml Vinegar 9%
20 grams Salt
50 ml Soy sauce
5 grams Ground coriander
3 grams Red hot pepper dry
5 grams Ground black pepper
20 grams Fried sesame seeds
3-4 cloves Garlic
5 grams Sugar

Let's prepare all our ingredients for funchose salad. Wash cucumbers, cut off the ends, chop into thin strips. We send it to a bowl. Remove the placenta from sweet pepper, also cut into strips. You can take different peppers, yellow bell peppers are also suitable, I like red, it has a more pronounced sweetish peppery taste. I do not recommend using green bell peppers in this salad, it has a more tart taste and not so much, it emphasizes the taste of the salad. Finely chop the peeled onion. Meat strips mode. Peel the carrots and cut into long strips, if you have a special grater, you can use it. Chop a bunch of cilantro and a few cloves of garlic. Let's make spices and soy sauce.

Now we need to properly prepare funchose. Add a tablespoon of salt to boiling water. We lower the funchose and cook for 2 minutes, no more. After, immediately you need to dip the funchose into cold water and leave it there for 10 - 15 minutes. Then we throw it back in a colander and let all the water drain. Cut the finished funchose into a length of about 7 - 8 cm.

Let's start cooking meat and vegetables. We will need to fry vegetables very quickly, they should remain half-baked. Pour about 2 tablespoons of oil into the pan, heat it up well, fry the meat. In order for the meat to be fried and not stewed, you do not need to put the meat not in the heated oil, and even more so salt it in advance. After 5 - 8 minutes, salt and pepper. Stirring constantly, fry for 15 minutes. Put the finished meat separately in a bowl.

Then reheat the pan and sauté the onions for one minute, add a little soy sauce, sauté for another thirty seconds. Set aside separately in a bowl.

After that, pour vegetable oil into the pan, lay out the carrots, add a little about 1 teaspoon, mix well, sauté under the lid for one minute. Transfer the carrots to a separate bowl. Pour the oil again into the same pan, put the bell peppers and sauté for one minute. You do not need to cover the pepper. We have prepared vegetables.

We shift the funchose into a large salad bowl and combine all the prepared ingredients. Add ground coriander, black ground pepper, salt, red hot pepper, sugar, vinegar, sesame oil, garlic, soy sauce, chopped cilantro and mix gently. Glass noodle salad is ready! Enjoy your meal!

Recipe 6: Funchoza salad with mushrooms and vegetables (step by step)

It is quite simple to cook funchose at home, it does not take much time, and it always turns out very tasty and aromatic.

funchose - 300 grams;
champignons - 400 grams;
bulgarian pepper - 1 piece;
carrots - 1 piece;
onion - 1 piece;
sesame seeds - 1 pack;
soy sauce - 4 tablespoons spoons;
ginger - 1 piece;
garlic - 3 cloves.;
sunflower oil - 2 tbsp. spoons

Cut the Bulgarian pepper into thin strips.

I grated the carrots for carrots in Korean. You can also just cut it into long strips.

Cut the onion into thin half rings.

Wash the champignons and cut them into thin slices.

Now put pepper, carrots and onions in a hot frying pan, and lightly fry for 5-10 minutes. While the vegetables are fried in boiling water, put the noodles and cook for 1 minute, then drain the water. You can also just put the noodles in hot water for 6-7 minutes.

When the vegetables are a little fried, lay out the mushrooms and continue to fry for another 10-15 minutes.

Rub the ginger on a grater, and pass the garlic through a garlic press. And put them in with vegetables, and fry for another 5 minutes.

Now put the noodles in the pan, mix

and add the soy sauce. Continue stirring for 3 minutes and turn off. Serve the noodles immediately.

Sprinkle sesame seeds on top.

Recipe 7: funchose salad with vegetables and kurzhut

Funchoza - 180-200 g
White cabbage - 150 g
Cucumbers - 2 pcs. (small)
Zucchini zucchini (or regular with a thick skin) - 1 pc. (medium, one and a half palms long)
Bell peppers - 1/2 each of medium-sized vegetables (red and yellow)
Green onions - 3-4 branches (only the green part)
Garlic - 3 small cloves
Vegetable oil - 2 tablespoons (we recommend olive oil)
Vinegar (a choice of apple, rice, wine) - 3-3.5 tablespoons
Granulated sugar - 2-2.5 tablespoons
Soy sauce (unscented) - 4 tablespoons
Red chili pepper (ground) - 1/3 teaspoon
Ground black pepper - 1 pinch
Roasted sesame seeds (to taste) - about 2 tsp

Prepare funchose: pour boiling water over the noodles and let it brew for 5 minutes. We wash it in cold water (!) And put it in a colander.

We fry the zucchini: wash it and cut it lengthwise into 4 parts, so that it is convenient to cut the seeds. We don't use them. After trimming, we will be left with the densest part of the zucchini, which gives little moisture when roasting.

Cut the zucchini into strips and fry in a well-heated pan with vegetable oil. Important: add a little salt and stir constantly, keep for no more than 5 minutes. Our goal is to slightly soften the courgette until "half cooked".

At the end of frying, add green onions: cut the leaves into pieces 5-6 cm long and send them to the pan to the zucchini. Stir - 1 minute - remove from heat.

We use the rest of the vegetables raw in the salad. Chop the cabbage and crush it a little with salt in a large bowl. It will be convenient to add all the ingredients here.

My sweet pepper, remove the seed-bearing, cut into thin strips. Wash cucumbers and also cut into strips. Use whatever is convenient for you - a Berner-type grater, a device for cutting Korean carrots, a sharp knife. The main thing is not to deviate from the principle of funchose salads with vegetables: even at home, for the traditional taste of the recipe, you need to achieve not thick cutting of vegetables.

Combine cabbage and zucchini, fried with onions, and stir. Add pepper, cucumber and noodles. We will take into account that the noodles are very long: we will align the length with a slide and cut across into several parts. Sprinkle sugar over the salad. Season with garlic (which was passed through a crusher), vinegar, soy sauce and spices. Add 1 tablespoon sesame oil if desired (for an Asian flavor). Mix (it is convenient to do it with your hands).

We keep the salad in the refrigerator for 20 minutes. When serving, sprinkle with toasted sesame seeds.

Recipe 8: bright salad of funchose noodles with vegetables

Funchose salad with vegetables has become one of my favorites. Firstly, it can be cooked in a matter of minutes, and secondly, it turns out to be very tasty, moderately spicy and piquant. I serve this salad as a cold appetizer, and it can also be served as an addition to a main course, for example, fried potatoes or boiled rice. Try this dish and I'm sure it will become a favorite among salads.

funchose - 50 g;
fresh cucumber - 1 pc .;
carrots - 2 pcs.;
bulgarian pepper - 1-2 pcs.;
garlic - 2 cloves;
salt - ¼ tsp;
vinegar 9% - 40 ml;
soy sauce - 20 ml;
olive oil - 2 tsp;
seasoning for carrots in Korean - 0.5 tsp.

Recipe 9: delicious salad - funchose with Korean vegetables

The main feature of funchose is that it does not have a pronounced taste, therefore, by adding various products to it, you can get recipes that will please even the most fastidious.

Funchoza vermicelli from green beans - 1 pack
Carrots - 1 piece
Cucumber - 1 piece
Bulgarian pepper - 1
Korean funchose dressing - 1 pack
Soy sauce, salt, pepper, olive oil, herbs - to taste

To make Korean funchose salad with vegetables at home, you need to take the ingredients from the list.

The first thing to start cooking with is to brew funchose. The finished noodles will approximately double in size, so choose your dishes based on that. Place the glass noodles in a plate, saucepan, or any other deep container.

Fill the funchose with boiled water, cover with a lid and leave to brew for 5-7 minutes.

While the glass noodles are brewing, let's cook the vegetables. Three carrots and cucumber on a coarse grater. Cut the bell pepper into strips.

Chop the greens you like. I used parsley, green onions and cilantro.

We mix all the vegetables. You can mash the carrots separately with your hands to release the juice.

We drain the water from the funchose through a colander, rinse it with cold running water and leave it for a few minutes to remove excess liquid. After that, add funchose to vegetables.

Pour everything with olive or sunflower oil, soy sauce. If you like salty, you can add salt. Add pepper and garlic for spiciness. I didn't add garlic.

Put the chopped greens into the salad and pour the Korean-style funchose dressing.

Mix everything thoroughly and leave to infuse in the refrigerator for 2 hours.

You can serve the dish right away, but then the ingredients will not have time to soak in the dressing and give their tastes to each other.

Funchoza or glass noodles, as they call it in Asian countries. They are clear noodles that are eaten both cold and hot. "Glass" is created from mung beans, or rather, its starch. That is, in essence, they are clear starch noodles. Shall we try Korean funchose salad with carrots?

Also for lovers of Korean dishes, we have described the preparation of other dishes of this cuisine, for example, and. All of them also deserve your attention and will please the guests.

Chicken meat goes well with many vegetables. It makes the dish more satisfying and nutritious. Korean funchose salad is the best proof of this. Easy to prepare and incredibly tasty. Bright, filled with colors, insanely fragrant! He will delight on weekdays and will not go unnoticed on the festive table. You should definitely try it.

You will need:

70 grams of Korean carrots;
210 grams of funchose;
1 clove of garlic;
450 grams of chicken fillet;
1 sweet pepper;
55 ml soy sauce;
2 onion heads;
370 grams of green beans;
55 ml of rice vinegar.

Korean funchose salad recipe:

Wash the chicken fillet, remove fat and films, cut it into strips along the entire breast. They will turn out to be quite long.
Heat a skillet with oil over high heat. Throw in the spiced chicken slices to taste and fry them.
Peel the onion, remove the roots, wash your hair.
Then cut both heads into half rings and fry with the onion.
Boil enough water to pour over the noodles. Pour it for 6-7 minutes and cover with a saucer / lid. Then drain the water and rinse the noodles with cold water.
Rinse the pepper, cut out the membranes and a box of seeds, cut the pulp into thin strips.
Remove the ends of the green beans and boil them in boiling water for five minutes.
Shorten carrots with a sharp knife, if necessary.
Peel the garlic and cut off the dry root, chop in a convenient way.
Heat a skillet with oil and put the green beans, peppers, some spices to taste and garlic there. Fry until tender.
Combine chicken, carrots, funchose, fried vegetables, soy sauce, rice vinegar.
Let the dish steep for at least an hour.

Important: after steaming funchose, do not forget about the time, if you keep it in water for too long, it will get wet, like any other paste. But if underexposed, it will be soggy and ruin the whole salad. The packaging always (!) Indicates the time during which you need to steam the noodles. It is important to strictly adhere to the recommendations.

Korean salad with funchose

A real, exquisite Korean salad with funchose, which absolutely everyone will like here, without exception. Crab meat is one of the most expensive treats. Therefore, you simply have to try it.

For a Korean salad with funchose you need:

55 grams of funchose;
3 grams of dry chili;
15 ml of water;
2 grams of pink pepper;
35 grams of eggplant;
12 ml ketchup;
35 grams of sweet pepper flakes;
35 grams of onions;
110 grams of crab meat;
35 grams of cucumbers;
30 grams of Korean carrots;
1 pinch of nutmeg.

Korean funchose salad recipe:

Rinse and cut the eggplants.
Cut the rings into strips.
Peel the onion, cut off the roots, rinse the onion with running water.
Cut the onion into half rings or strips.
Pour some oil into a frying pan, heat it up and put onion and eggplant. Fry until golden brown.
Add chili, pink peppercorns, pepper flakes, nutmeg and ketchup. Add water and simmer for another minute, bringing all the ingredients together.
Pour boiling water over the noodles and leave for five minutes, then drain and rinse the funchose with running water.
Rinse the cucumber, cut off the ends and grate it with a grater.
Shorten carrots, if long.
Combine funchose, carrots, cucumber and eggplant with onions.
After placing the salad on a dish, decorate it with pieces of crab meat.
Sprinkle on top with sesame seeds, previously fried in a dry pan.

Important: do not cook a lot of noodles, only cook as much as you can eat. Funchoza, which is waiting for its time, is losing its taste.

Funchose salad recipe in Korean with meat

Pork is a hearty meat that is considered the most high-calorie among those that we eat most often. If you want a tasty and satisfying meal - this recipe is for you!

For lovers of delicious food and recharge with vitamins, we recommend trying, and. The unsurpassed taste and benefits of the dishes will be appreciated as always.

For a Korean funchose salad you need:

2 fresh cucumbers;
190 grams of Korean carrots;
1 pack of funchose;
270 grams of pork;
1 box of Korean noodle spice
2 sweet peppers;
65 ml soy sauce;
1 onion.

How to make Korean funchose salad:

Peel the onion, remove the roots. Wash the head and cut into half rings.
Wash the meat, remove films and fat.
Cut the meat into cubes or strips.
Heat a frying pan with oil, add the onion and fry it until golden brown.
Add meat and soy sauce there.
Cover the pan with a lid and simmer the meat until cooked through.
Rinse the peppers, cut out the membranes and the seed box.
Cut the pepper fillet into thin strips.
Wash the cucumbers, cut off the ends and cut into strips.
Add pepper and cucumbers to the meat, simmer until soft.
Cool the finished mass.
Pour boiling water over the funchoza for three minutes (but it all depends on the size of the noodles), then drain the water and rinse the noodles with running water.
If the noodles are very long, they can be chopped with a sharp knife.
Carrots can be shortened if the straws are too long.
Add funchoza and carrots to the pan, mix the mass and put in a salad bowl.

Tip: to make funchose salad with Korean carrots more homemade and more in our way, you can try adding a little homemade mayonnaise to it for taste. In addition, the taste of this mayonnaise is not at all similar to the one sold in the store. So what is needed for this? You just need to devote a little more time to it by preparing the mayonnaise yourself. To do this, you need butter, eggs or just their yolks, a little lime or lemon juice, salt, mustard and sugar. All components, except for oil and mustard, must be whipped into a single mass using an immersion blender. When the mixture is smooth, start pouring in the oil with a thin ribbon. The oil stimulates the thickening of the sauce, so if the mayonnaise is already thick enough for you, you can stop pouring the oil. Add mustard last to taste. It gives the mayonnaise a piquant sourness and therefore, the taste must be checked. When the sauce, in your opinion, has reached perfection, it needs time to infuse. Store homemade mayonnaise for up to seven days in a sealed container in the refrigerator.

Funchose salad recipe in Korean

Rejoice, seafood lovers! You will finally taste something special, incredibly tasty and unusual. Be sure that you will definitely like it.

What you need:

290 grams of shrimp;
50 grams of Korean carrots;
110 grams of funchose;
12 grams of curry;
1 sweet pepper;
35 ml sesame oil;
5 ml of soy sauce;
2 onions;
30 grams of cilantro;
2 cloves of garlic;
35 ml lemon juice.

Funchoza salad in Korean:

Boil 750 ml of water and pour over the noodles.
Cover / saucer for ten minutes and set aside.
Then drain the water and rinse the noodles with running water.
Chop the noodles if they are too long.
Rinse the pepper and remove the seeds and membranes.
Cut the sirloin into strips.
Peel the onion, remove the roots and cut the head into strips.
Defrost shrimps and rinse.
Boil a saucepan with water, you can add a laurel leaf and a lemon wedge.
Throw seafood into boiling water for four minutes, then remove and cool.
Clean the cooled shrimp from heads, tails, shells and intestines.
Rinse and grind cilantro.
Peel the garlic and cut off the dry root, chop in a convenient way.
For dressing, combine garlic, 45 ml of water (you can leave with noodles), curry, soy sauce, two parts of cilantro, lemon juice and butter. Boil for two minutes.
Combine noodles with shrimps, carrots, peppers and onions. Add the remaining cilantro and top with the dressing. Stir the Korean funchose salad and serve.

Korean funchose salad with vegetables

Korean funchose salad recipe:

Pour boiling water over the funchoza and leave it alone for several minutes. Read more on the product packaging.
Drain the finished funchose, rinse with running water and put in a bowl.
Combine egg, olive oil, soy sauce and water. Beat everything with a whisk until smooth.
Bake pancakes in a hot dry frying pan, but in fact, it will be an omelet.
Cool the finished pancake / pancakes and then cut into strips.
For dressing, combine soy sauce, chili flakes, olive oil, garlic, ginger, brown sugar, rice vinegar, coriander and sesame oil.
Mix all components well and let them brew.
Rinse and chop the Chinese cabbage.
Wash cucumbers and cut into strips.
Rinse green onions and chop finely.
On a platter, combine funchose, green onions, carrots, cucumbers, cabbage and egg pancakes.
Season funchose salad with vegetables in Korean style with ready-made sauce and serve.

Tip: As an experiment, the salad can be seasoned with a Greek yogurt sauce. It will turn out to be truly exquisite and very unusual. Combine chopped garlic, grated cucumber and a bunch of chopped dill and Greek yogurt. Let the dressing brew for at least half an hour and fill your favorite dishes.

Try Korean funchose salads in all versions, it is tasty, unusual and, importantly, it is new for each of us. Let's add variety to our daily menu, make it more colorful and delicious.