Funchose salad. Salad with funchose and vegetables

I must have been very lucky in my life. Even under the Soviet Union, for a whole year, two Korean girls were my employees. It was they who in those distant soviet years taught me how to truly cook Korean dishes. The girls told some secrets, without which almost no one could make Korean-style salads. And for the first time they gave me a taste of Chinese rice noodles - exotic for that period, having taught the recipe for funchose salad in Korean.

How to choose the right ingredients

• All the ingredients, and there are quite a lot of them for a Korean salad, are taken in the amount of one piece, or halves.
• Funchoza - Chinese rice noodles or vermicelli- you can buy absolutely in any market, you just need to pay attention to the date of manufacture and storage conditions - so that the product does not stick together.

• When buying, please note that each TM has a different vermicelli diameter.
• Vinegar (acetic acid), garlic, soy sauce and vegetable oil o - products that are mandatory for Korean salads.

Korean funchose recipe with vegetables

Vegetable cutting board, knife, saucepan, spatula or slotted spoon, strainer or colander, vegetable peeler, shredder, garlic crusher, kitchen scissors, spacious salad bowl.

Ingredients

Step by step cooking rice noodle salad

1. In boiling, slightly salted water, boil 1 package of funchose for two minutes, periodically stirring the rice flour noodles.
   
2. Drain the cooked noodles into a strainer or colander and rinse with cold running water. Without removing it from the colander, make several cuts in the funchose with kitchen scissors so that the length of the noodles becomes shorter, and transfer to a deep salad bowl.
   
3. Dissolve the peeled raw carrots into thin strips on a shredding grater, lightly squeeze and put on top of the funchose.
   
4. Cut one fresh lettuce cucumber in the same way as carrots - into thin strips, and put in a salad bowl.
   
5. Thinly slice the red and yellow bell pepper halves into semi-circles, and arrange on top of the cucumber.
   
6. Salt with a large pinch of a mixture of Chinese and sea salt, taken in a 1: 1 ratio. Put half a teaspoon of ground coriander (cilantro seeds) and ¼ teaspoon of ground hot red pepper into the salad.
   


7. Crush three cloves of garlic with a garlic press into a salad, add 1-1.5 tablespoons of soy sauce, pepper, add a little granulated sugar to taste and about 100 ml of vegetable oil.
   
8. Mix the contents of the salad bowl thoroughly, and let it brew for 30-40 minutes in a cool place, but not in the refrigerator.
   

video recipe

I propose to watch a short video about cooking a Korean salad with funchose and Korean carrots - a root crop cut in a certain way. Pay attention to how easy and simple this dish, exotic for our kitchen, is prepared.

Cooking time– 100 min.
Quantity- 5-6 servings.
calories- 134 kcal / 100 g.
Kitchen equipment and utensils: a grater, a crusher for garlic, a colander, a large salad bowl or a deep bowl, a bowl with a lid, a small plate, a board for cutting vegetables, a tablespoon, a knife;
pan.

Ingredients

Step by step cooking Korean funchose salad with meat

Cooking vermicelli and meat

Hot funchose after heat treatment must be washed with cold running water.

cooking vegetables

While the vermicelli is completely freed from water, you can cut all the vegetables.

1. Dissolve two fresh small cucumbers into thin strips with a sharp knife. If you use a grater-shredder, then cucumbers will give excess juice, which is undesirable for a salad. Put the sliced ​​cucumbers into a deep salad bowl.
   
2. Also, chop one sweet bell pepper of any color in thin slices along, and put a layer on top of the cucumbers.
   
3. Dissolve one large peeled carrot on a special grater-shredder into thin strips, and send to a salad bowl.
   
4. Wash a bunch of fresh cilantro, cut off the petioles, and finely chop only the green leaves.
   
5. Chop into small pieces each half of red and green hot peppers and, together with herbs, put on top of the carrots.
   
6. Put the cooled fried meat on top of the chopped vegetables in a salad bowl, pour over one tablespoon of soy sauce and add ½ teaspoon of sesame oil.
   
7. Squeeze the cooled funchose with your hands and tear the vermicelli into short pieces, putting them in a salad bowl.
   

Dressing the salad

The most important point in preparing a salad is the correct dressing for funchose in Korean.

The finished salad should be allowed to stand in the refrigerator for an hour and a half, then mix again and serve. Bon appetit!

video recipe

Funchose salad is quite easy to prepare, despite the large set of components. You just need to correctly follow the order of their bookmarks in the salad. Watch the video and see for yourself.

How and with what to serve a salad with funchose

This salad with Chinese rice vermicelli can be safely attributed to the most versatile and elegant dishes. His can be served as a side dish, salad, appetizer or self-catering. It is good for a family dinner and will fit perfectly into the festive table setting. This salad is not annoying, and is always joyfully welcomed by family and guests.

Basic common truths

• So that funchose does not stick together when cooking, add a tablespoon of vegetable oil to the water.
• Funchoza is easier to pour boiling water for 5-7 minutes than to cook.
• Before preparing funchose, you should carefully read the manufacturer's recommendations.
• After cooking any Korean lettuce must stand before being served at the table.
• Remember that the pungency of the salad is "lost" over time.
• If you don't like spicy, put bitter seasonings in the salad a little bit.

Korean cuisine consists not only of salads - these are full-fledged first and second courses, spicy and not quite. But more on the domestic table came to our taste bright and varied salads.

• Ask how, according to all the rules, to cook, served to the table on any festive occasion. I've probably never seen a more popular appetizer.
• Another great appetizer often put on the table is a spicy and original salad made from Beijing cabbage.
• A real decoration of a solemn feast can be an original bright and rather spicy salad. It competes with dignity with traditional beets and garlic with mayonnaise.
• Well, as a first course, try to diversify your cuisine by preparing spicy soup.

If you liked my Korean food recipes, please leave your feedback at the bottom of the article. And also tell us which of the oriental dishes your family loves, and what you yourself prefer to cook on the eve of the holidays.

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

Flour for funchose can be pea, soy or rice. Depending on this, the cooking time varies, which in general is a few 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 peculiarity 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 regular pasta made from wheat flour. For those who count calories and often look at the scales, funchose is an excellent substitute for the usual pasta.

Funchose is served in cold salads and as a hot appetizer, 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. It is allowed to divide this length into 3-4 parts after cooking. You can do this with scissors.

Since funchose is very thin, special attention should also be paid to ensure that it does not stick together. To do this, sunflower oil is added to the water, and after cooking, spaghetti can be placed in cold water. It cools down quickly and can be used in a salad almost immediately.

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

How to cook funchose salad - 15 varieties

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

Products included in the salad:

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

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

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

You will need the following products:

• Shrimps - 500 g
• Funchoza - 100 g
• Onion - 1 pc.
• Sweet pepper - 2 pcs.
• Garlic - 1 clove
• Fresh cilantro - 20 g
• Olive oil - 2 tbsp. l.
• Curry powder - 2 tsp
• Lemon - ½ pc.
• Soy sauce - 10 ml
• Sesame seeds - 1 tbsp. l.

How to handle shrimp, you can learn in detail in the appropriate section. There is nothing complicated in this - they need to be boiled, cooled and cleaned. Or buy ready-made shrimp if you are not confused by their price.

So, let's start cooking:

1. Funchoza is prepared exactly according to what is indicated on the package. As an option - pour it with boiling water and let stand for about seven minutes. Then drain, cool and chop.
2. Fry sesame seeds in a dry, clean frying pan without oil until brown and immediately after turning off, transfer to another container (so as not to burn).
3. We make a dressing of cilantro, garlic, soy sauce, curry seasoning, vegetable oil and lemon juice. Grind and mix everything, let it thicken a little over low heat.
4. It remains to chop the onion and pepper and you can mix all the products. Leave a little sesame seeds to sprinkle the finished salad.

Take this variant of the list of products:

• 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 sauce:

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

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

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

The salad dressing list looks like this:

• Funchoza - 100 g
• Cucumber - 1 pc.
• Garlic - 2 cloves
• Brown sugar - 1 tsp
• Carrot - 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

Salad should be started early because asparagus requires a long 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:

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

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

Few products, here they are:

• Funchoza.
• Legumes.
• Vegetables (bell pepper, carrot, garlic, cucumber).
• Meat.
• Oil.
• Rice vinegar.

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

Delight your home with an original and very simple salad. Both funchose and mushrooms cook quickly, and together they turn out to be very tasty. Try it!

Here's what we'll need:

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

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

1. We prepare the cabbage as for sauerkraut - cut, salt, squeeze until the juice is released, and mix with chopped carrots.
2. Cooking funchose according to the instructions.
3. Saute mushrooms with chopped onions in butter.
4. Prepare dressing - mix soy sauce, pepper, oil and mustard.
5. Since our cabbage is already salted, you can not add salt to the dressing. Anyway, do it with caution.
6. It remains to mix all the ingredients together with the dressing and enjoy the 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 method of their preparation - 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 pinch
• Vegetable oil to taste

Preparing this salad is unlikely to take you more than 15 minutes - there are few ingredients and preparing them is simple and quick.

Cooking method:

1. Fry the mushrooms in a frying pan 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.
2. Let's prepare funchose, which will take us no more than five minutes.
3. Arrange lettuce leaves on a serving platter.
4. Top with cherry tomato halves and mushrooms.
5. We spread funchose on them and pour everything with soy sauce.
6. We decorate with sesame seeds, which generally adjoin very well (in taste) with funchose.

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

Take the following products for this recipe:

• bell pepper
• funchose
• chicken
• carrot
• garlic, spices

The whole process is filmed on video, which we invite you to watch.

Prepared quickly and consumed by home with the same speed. Very tasty - try it!

The product list looks like this:

• 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

Here's how to prepare funchose salad with tuna:

1. Boil funchose for a couple of minutes or simply pour boiling water over it.
2. Cut the tomatoes into halves.
3. We cut the bell pepper lengthwise to make a thin long straw, which we fry in a hot pan with oil.
4. Mix vegetables with funcholza and pour over with a traditional mixture of olive oil, lemon juice, mustard and soy sauce. Add spices as desired.
5. This completes the salad.

There are few products and they are:

• pack of funchose
• oil
• Seasoning Universal
• green onion
• spice greens
• tomato paste

The video below will take only a few minutes of your time, but after watching it, you will have no questions about cooking 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
• Carrot 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:

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

Bon appetit!

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

In recent years, more and more cooks are interested in cooking funchose. These glass noodles are made from green beans, cassava starch, corn starch, or mung bean starch. It is considered traditional for Asian cuisine recipes, but is popular all over the world. It is worth learning how to serve these noodles on the table.

Funchoza - recipe

Advocates of diet food and gastronomic trends want to know how to make glassy starched mung bean noodles so that they turn out to be the right consistency, not too soft. For salads or second courses, it can be boiled, fried or combined. Then you need to season it with spicy or sweet sauce, combine with chopped vegetables, fried meat pieces, eggs.

It will be useful to know how funchose is prepared to make a spectacular snack. You can cook soup from it, make a side dish, but salads based on crystal noodles are very popular. They have a pleasant refreshing taste, go well with spicy dressing, saturate the body, while being low in calories. Everyone will appreciate the recipes that allow you to cook original dishes.

How to cook

The most popular question among cooks is how to cook funchose at home and how long to cook it. You can cook it like this - a thin one is simply poured with boiling water, covered with a lid, and after 4 minutes it becomes ready. When boiling thick noodles, put them in a pot of water for 5-7 minutes.

If you bought bean noodles in hanks, then you need to tie them up with threads, pour boiling water with salt and oil. After 3 minutes, drain in a colander, rinse with water and shake. The thread is removed, the skeins are cut to the desired length. You should cook enough at a time to make enough for the dish without a trace - noodles should not be stored, because they lose their nutritional properties. The readiness of the fibers is determined by transparency. If funchose is overcooked, it becomes sour, and undercooked sticks to the teeth. Proper noodles are soft, elastic, slightly crunchy.

How to fry

Sometimes in recipes there is an indication of how to fry funchose. This processing method gives the product a pleasant crispy taste, it turns out to be very satisfying, fragrant. Before frying, the fiber should be poured with boiling water for 6 minutes, rinsed with cold water, and then fried in olive or vegetable oil for 5 minutes, stirring constantly so that it does not stick together.

Recipes with funchose

From oriental cuisine, funchose dishes came to us, which today are popular all over the world. Any culinary specialist can find a step-by-step recipe on how to make funchose. It would even be better to take a recipe with a photo to prepare an appetizer exactly with the instructions. Noodles are combined with many products - fried meat, chicken, turkey. Vegetable supplements are considered more dietary options, and sauces and seasonings add spices and spiciness.

salad

• Cooking time: 2 hours.
• Servings: 3 persons.
• Calorie content of the dish: 124 kcal.
• Destination: for lunch.
• Cuisine: Chinese.

Ingredients:

• funchose - 100 g;
• bell pepper - 150 g;
• fresh cucumbers - 1 pc.;
• garlic - 3 cloves;
• carrots - 1 pc.;
• wine vinegar - 40 ml;
• soy sauce - 40 ml;
• vegetable oil - 20 ml.

Cooking method:

1. Pour boiling water over the noodles, rinse with cold water after 10 minutes.
2. Cut the pepper and cucumber into strips, grate the carrots, season with vinegar, sauce, crushed garlic cloves.
3. After 10 minutes, mix with noodles, butter, leave for 2 hours in the refrigerator.

in Korean

• Cooking time: half an hour.
• Number of servings: 8 persons.
• Calorie content of the dish: 94 kcal.
• Destination: for lunch.
• Cuisine: Asian.
• Difficulty of preparation: medium.

A popular recipe is how to cook funchose in Korean. This spicy appetizer with a pronounced specific taste will become a table decoration, quickly saturate and warm the body. It is good to eat on its own or serve as a side dish with chicken fillet, roasted turkey or beef in Teriyaki sauce with sesame seeds. Dressing for funchose can be made from a ready-made mixture of spices or use those that are at hand - it doesn't matter.

Ingredients:

• rice noodles - 0.4 kg;
• water - 1000 ml;
• carrots - 70 g;
• cucumbers - 100 g;
• bell pepper - 30 g;
• dressing for carrots in Korean - 30 g;
• soy sauce - 40 ml.

Cooking method:

1. Boil the noodles, rinse with water, mix with vegetable straws and crushed garlic.
2. Season with sauce, spices, mix until smooth.

With Chiken

• Cooking time: 1.5 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 115 kcal.
• Purpose: for dinner.
• Cuisine: Asian.
• Difficulty of preparation: medium.

A delicious dinner will provide a recipe that tells you how to cook funchose with chicken. This hearty, but dietary snack features a rich meaty taste of roasted poultry, combined with a refreshing aroma of vegetables and a crunchy texture of noodles. Spicy garlic-onion dressing creates a meal with a real oriental spirit, giving it a spicy original touch.

Ingredients:

• funchose - 0.4 kg;
• tomatoes - 0.35 kg;
• cucumbers - 150 g;
• carrots - 100 g;
• onion - 100 g;
• garlic - 2 cloves;
• soy sauce - 20 ml;
• vegetable oil - 20 ml;
• water - 300 ml;
• chicken breast - half a kilo.

Cooking method:

1. Pour noodles with hot water, drain after 6 minutes.
2. Cut the chicken into pieces, fry for 5 minutes, add onion half rings, salt.
3. Prepare the frying: cut the tomatoes and cucumbers into strips, grate the carrots, chop the garlic - fry in a pan for 2 minutes, add the rest of the vegetables. Bring to readiness, salt, pepper.
4. Combine all ingredients, pour soy sauce. Leave for an hour at room temperature.

With vegetables

• Cooking time: half an hour.
• Servings: 3 persons.
• Calorie content of the dish: 170 kcal.
• Destination: for lunch.
• Cuisine: Asian.
• Difficulty of preparation: medium.

A vegetarian option will turn out if you know how to cook funchose with vegetables. It is suitable as a lean snack, both children and adults will like it. The appetizer looks attractive and appetizing due to the combination of bright vegetables, fragrant dressing and glass noodles. Its sharpness can be adjusted independently - add more garlic or ground black pepper.

Ingredients:

• funchose - 100 g;
• carrots - 100 g;
• cucumbers - 100 g;
• bell pepper - 50 g;
• garlic - 3 cloves;
• vinegar - 30 ml;
• soy sauce - 30 ml;
• vegetable oil - 40 ml.

Cooking method:

1. Pour boiling water over the noodles, salt, rinse with cold water after 5 minutes.
2. Cut carrots, paprika, cucumbers into strips, chop garlic.
3. Prepare vegetable roast, add vermicelli.
4. Season with vinegar, sauce.

With shrimps

• Cooking time: half an hour.
• Servings: 2 persons.
• Calorie content of the dish: 187 kcal.
• Purpose: for dinner.
• Cuisine: Asian.
• Difficulty of preparation: medium.

A hearty version of a festive dinner will turn out if you know how to make funchose salad with shrimp. Noodles go well with seafood, which set off its delicate taste. Cherry tomatoes add piquancy and a little sweetness to the appetizer, and onions give spiciness. You can add some crushed garlic.

Ingredients:

• shrimp - 150 g;
• onion - 15 g;
• olive oil - 10 ml;
• cherry tomatoes - 50 g;
• funchose - 200 g;
• fresh paprika - 1 pc.;
• soy sauce - 5 ml.

Cooking method:

1. Boil shrimp, peel, fry together with chopped onion and sliced ​​​​tomatoes with paprika.
2. Pour boiling water over the noodles, drain after 5 minutes, add to the frying.
3. Serve after 5 minutes of simmering over moderate heat.

With mushrooms and vegetables

• Cooking time: half an hour.
• Servings: 3 persons.
• Calorie content of the dish: 80 kcal.
• Destination: for lunch.
• Cuisine: Asian.
• Difficulty of preparation: medium.

There are many varieties of recipes that tell you how to make funchose salad with mushrooms. You can add the usual champignons, pickled mushrooms or exotic shiitake, oyster mushrooms or tree mushrooms. In any case, the appetizer will turn out spicy, fragrant and very tasty. It is suitable for a festive table, even if you are waiting for vegetarians or fasting people.

Ingredients:

• funchose - 100 g;
• sweet pepper - 70 g;
• carrots - 100 g;
• mushrooms - 400 g;
• sunflower oil - 10 ml;
• soy sauce - 15 ml.

Cooking method:

1. Pour boiling water over the noodles for a minute, rinse.
2. Make a frying of fried peppers and carrots, cut into strips. Add mushrooms, simmer for 10 minutes.
3. Combine with noodles, season with soy sauce.

With meat and vegetables

• Cooking time: 80 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 275 kcal.
• Purpose: for dinner.
• Cuisine: Asian.
• Difficulty of preparation: medium.

An excellent option for a festive dinner will be Korean-style funchose with meat. To make it, you need to take the usual pork, which goes well with noodles. The dressing will be unusual - garlic arrows, lemon juice and carrots. All this will make the appetizer uniquely tasty, spicy and fragrant. If you like it spicier, add a chilli.

Ingredients:

• pork - 400 g;
• onion - 1 pc.;
• funchose - 600 g;
• carrots - 1 pc.;
• garlic arrows - 300 g;
• vegetable oil - 55 ml;
• lemon - 1 pc.;
• soy sauce - 30 ml;
• garlic - 2 cloves;
• water - 100 ml;
• dried paprika - 2 g.

Cooking method:

1. Cut the garlic arrows into short pieces, boil for 5 minutes in salted water.
2. Grate the carrots for Korean salads, cut the onion into half rings, cut the pork into strips.
3. First fry the onion until golden brown, add the meat with arrows. After 15 minutes, add water, cover with a lid and simmer for the same amount.
4. At this time, cook the noodles until a transparent color, rinse.
5. Prepare dressing: mix lemon juice with soy sauce, dried paprika, pepper, season with chopped fried garlic.
6. Combine all components, put on the shelf of the refrigerator, serve after 20 minutes.

With soy sauce

• Cooking time: 5.5 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 175 kcal.
• Destination: for lunch.
• Cuisine: Asian.
• Difficulty of preparation: medium.

Delicious and dietary, it turns out funchose with soy sauce, seasoned with vegetables of different colors. Such an appetizer will perfectly saturate the body, fill the stomach and keep the feeling of satiety for a long time. It can be served as an independent dish or combined with the main meat or fish. If you know how to make noodles, try pairing them with fried chicken, braised pork, or boiled shrimp.

Ingredients:

• funchose - half a kilo;
• carrots - 2 pcs.;
• radish - 1 pc.;
• cucumbers - 2 pcs.;
• garlic - 5 cloves;
• soy sauce - 10 ml;
• vinegar - 5 ml;
• red ground pepper - 1 g;
• monosodium glutamate - 2 g;
• sugar - 2 g;
• dry coriander - 2 grains;
• vegetable oil - 40 ml;

For the second filling:

• bell pepper - 3 pcs.;
• sesame - 10 g;
• soy sauce - 10 ml;
• garlic - 3 cloves;
• onion jusay - 1 pc.

Cooking method:

1. Make a cold dressing: grate carrots and radish, season with soy sauce, vinegar, red pepper, crushed garlic, sugar, glutamate. Heat the oil, season with coriander, pour the mixture. After 5 hours, add grated cucumbers.
2. Prepare a hot dressing: chop the pepper into strips, fry with butter and sauce, add chopped jusai, garlic. After softening, add sesame seeds.
3. Boil the noodles, pour over with oil, cool, season with hot mixture.
4. Cool, then add cold dressing.

With Korean carrot

• Cooking time: 2.5 hours.
• Servings: 4 persons.
• Calorie content of the dish: 262 kcal.
• Destination: for lunch.
• Cuisine: Asian.
• Difficulty of preparation: medium.

Korean-style funchose with carrots will be a tasty and satisfying snack. She enjoys having lunch at work, having dinner at home with her family. A spicy appetizer will be pleasant not only as an independent dish. It goes well with any baked meat, stewed or boiled fish, fried shrimp or squid. It is spiced by a special blend of spices based on coriander.

Ingredients:

• funchose - 200 g;
• spices for Korean salads - a bag;
• cucumbers - 2 pcs.;
• carrots - 1 pc.;
• bell pepper - 1 pc.;
• garlic - 2 cloves;
• vegetable oil - 40 ml;
• parsley, dill - a bunch.

Cooking method:

1. Pour vermicelli with hot water, drain after 7 minutes, rinse.
2. Chop the vegetables into thin strips, squeeze out the juice. Finely chop greens with garlic.
3. Mix the ingredients, season with seasonings, oil.
4. After 2 hours of insisting on a shelf in the refrigerator, serve.
5. Optionally add strips of tomato without seeds.

Soup with funchose and chicken

• Cooking time: 1 hour.
• Servings: 10 persons.
• Calorie content of the dish: 35 kcal.
• Destination: for lunch.
• Cuisine: author's.
• Difficulty of preparation: medium.

You can cook a light, low-calorie dinner if you know how to make funchose soup. It is better to take chicken meat for the broth, which is characterized by low fat content and tenderness. If you are not ready for experiments, you can add potatoes, and serve soup with sour cream and chopped herbs with garlic croutons.

Ingredients:

• chicken fillet - 0.25 kg;
• water - 2500 ml;
• potatoes - 0.45 kg;
• funchose - 100 g;
• onion - 50 g;
• carrots - 150 g;
• salt - 5 g;
• parsley - 20 g.

Cooking method:

1. Chicken cut into cubes, pour water, boil. After half an hour, add potato cubes.
2. After the potatoes are ready, add chopped onions, carrots, vermicelli.
3. After two minutes, when the soup is ready, season with chopped herbs.
4. If desired, the onions with carrots can be pre-fried.

Sauce for funchose

It will be useful to learn how to make funchose sauce at home. It will make any dish with noodles even more tasty and fragrant, eliminate possible dryness and give a beautiful look. Here are some delicious marinade options:

• to cook hot funchose, you need to season it with a mixture of green onions, garlic, carrots, sesame oil, soy sauce and fresh parsley;
• the original sauce is a mixture of cilantro, lemon juice, olive oil, soy sauce, white sesame, garlic and curry;
• you can marinate the noodles in a mixture of soy sauce, garlic, cilantro, lemon juice, olive oil and curry;
• delicious dressing - vegetable oil, soy sauce, garlic, black and red pepper, coriander, monosodium glutamate, carrot, cucumber, lemon juice;
• It will turn out in an original way if you fill the vermicelli with a mixture of grained mustard, lemon juice, olive oil, garlic and honey.

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How to cook funchose at home

A bright, light and very tasty salad can be prepared 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 will need funchose, vegetables (cucumber, carrots, bell peppers) and ready-made purchased dressing. In principle, the dressing could be done on your own, there is nothing complicated or hard to reach: soy sauce, vegetable oil, peppers, vinegar, garlic, ginger, sugar, and some 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 gas station,
• 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 with boiling water and allowed to soak for a few minutes - 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 ease of eating, it is desirable 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 wash it, you can not wash it - there is no difference. If we want to have a hot side dish, then it is better not to rinse, but to serve immediately, but if we are going to make a salad, then for speed we can rinse with cold water. Set the sieve aside so that the rest of the water drains quietly.

Now let's take the vegetables and let's 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 form of cutting - 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 carrot, red and yellow bell pepper.

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 the prepared funchose, dressing to the vegetables, mix everything thoroughly.

We got such a bright, cheerful, appetizing and very fragrant salad!

It’s just 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) belongs 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 is prepared in just a few minutes. Recipe for a delicious dinner.

• Beef (or any meat) - 400 g
• Bulb onion (large) - 1 pc.
• Carrot (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

The meat should be cut into thin strips and fried 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 work on vegetables. Cut the bell pepper into strips.

Grate the carrots on a coarse grater or cut into strips, and fresh onions into half rings.

Add the 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 the readiness, add a little soy sauce to the almost ready 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 exercise, since funchose can be prepared in another, faster and more familiar way, namely, boil it in boiling water.

Funchose is cooked exactly like regular pasta, only its 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 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 has no taste and smell and goes well with any vegetables and sauces, meat and fish. If you don’t know which funchose dish to cook, we recommend starting with a light salad. Cooking a salad with funchose and vegetables, simple and tasty.

• 300 gr. funchose vermicelli,
• 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. While it's soaking, let's prepare the vegetables.

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

Cut pre-washed and peeled peppers into thin strips.

Wash the cucumbers, peel them and cut into strips.

Heat up a frying pan, pour a little vegetable oil into it and put pepper. It must be fried for about 4 minutes, stirring constantly.

Lay out carrots next. We fry for 3 more minutes. Don't forget to stir.

Next place the cucumbers in the pan. Mix everything again. Keep on fire for 2 more 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 from heat.

While the vegetables are fried, you can start cooking funchose. Stretch the threads into the vermicelli ring and place the funchose with them in boiling water. Boil no more than 5 minutes. Particularly thin variants 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 funchoza on a dish to remove the threads. Cut the cooled vermicelli into several pieces.

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

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 "glass" noodles with pork can be included in the family menu and cooked for lunch or dinner.

• funchose - 200 gr,
• meat (pork) - 350-400 gr,
• 1 piece each: carrot, sweet pepper (Bulgarian), fresh cucumber,
• onion - a couple of pieces,
• a couple of cloves of garlic
• one teaspoon of coriander, paprika, a mixture of peppers, herbs,
• three tablespoons of soy sauce and oil,
• a spoonful of sesame seeds.

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

Fry it in a very hot skillet with oil for 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. You should not subject them to this procedure for too long - they should retain a crispy structure. Usually a few minutes are enough.

Add pork to roasted vegetables and stir.

Throwing the funchose into a colander and rinsing under the tap, we give time to drain all the water.

Putting 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 close the container with a lid), remove the finished second dish from the heat and serve on the table, lightly sprinkled with herbs.

If suddenly, which happens extremely rarely in my evening home version, it happened that the funchose with vegetables and meat remained, then the next day 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 Carrot
• 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 roasted sesame
• 3-4 cloves Garlic
• 5 grams Sugar

Let's prepare all our ingredients for funchose salad. My cucumbers, cut off the ends, chop into thin strips. We send it to the bowl. We 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 sweet 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 julienne mode. Carrots are peeled 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. Prepare 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 that, you immediately need to lower the funchose into cold water and leave it there for 10 - 15 minutes. Then we recline in a colander and let all the water drain. We 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 must remain half-cooked. Pour about 2 tablespoons of oil into the pan, heat well, fry the meat. In order for the meat to be fried and not stewed, you do not need to put the meat in a non-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 we heat the pan again and sauté the onion 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, spread 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 sweet pepper and sauté for one minute as well. You don't 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, ground black pepper, salt, red hot pepper, sugar, vinegar, sesame oil, garlic, soy sauce, chopped cilantro and mix everything 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 fragrant.

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

Bulgarian pepper cut into thin strips.

I grated the carrots on a Korean carrot grater. It can also be simply cut into long strips.

Cut the onion into thin half rings.

Wash mushrooms and cut into thin slices.

Now we put pepper, carrots and onions in a hot 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 simply put the noodles in hot water for 6-7 minutes.

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

We rub the ginger on a grater, and pass the garlic through a garlic press. And put them to the vegetables, and fry for another 5 minutes.

Now put the noodles in the pan, mix

and add soy sauce. Continuing to stir for 3 minutes and turn off. Noodles should be served immediately.

Topped with sesame seeds.

Recipe 7: funchose salad with vegetables and cumin

• Funchoza - 180-200 g
• White cabbage - 150 g
• Cucumbers - 2 pcs. (small)
• Zucchini squash (or regular with a thick skin) - 1 pc. (medium, one and a half palms long)
• Bell peppers - ½ each of medium-sized vegetables (red and yellow)
• Green onions - 3-4 sprigs (only the green part)
• Garlic - 3 small cloves
• Vegetable oil - 2 tablespoons (we recommend olive oil)
• Vinegar (choice of apple, rice, wine) - 3-3.5 tablespoons
• Sugar sand - 2-2.5 tablespoons
• Soy sauce (unflavored) - 4 tablespoons
• Red chili pepper (ground) - 1/3 teaspoon
• Black ground pepper - 1 pinch
• Roasted sesame seeds (to taste) - about 2 teaspoons

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

Fry the zucchini: wash and cut 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 roasted.

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

The rest of the vegetables are used raw in the salad. Shred the cabbage and lightly crush it with salt in a large bowl. It will be convenient to add all the ingredients here.

My sweet pepper, remove the seed-bearing plant, cut into thin strips. My cucumbers and also cut into strips. Use what 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 cuts of vegetables.

We combine cabbage and zucchini, fried with onions, and mix. Add pepper, cucumber and noodles. We take into account that the noodles are very long: we will align the length with a slide and cut across into several parts. Sprinkle the salad with sugar. Season with garlic (which was passed through a crush), vinegar, soy sauce and spices. Optionally, add 1 tablespoon of sesame oil (will give an Asian flavor). Stir (it is convenient to do this with your hands).

Keep the salad in the refrigerator for 20 minutes. When serving, you can sprinkle with roasted sesame seeds.

Recipe 8: bright funchose noodle salad with vegetables

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

• 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.

Funchoza is a Korean glass noodle made from mung beans. You can cook a lot of delicious dishes with it, but today a salad with funchose and vegetables is subject to consideration, which, with its lightness and taste, can find a place on the table of any gourmet.

The calorie content of a salad with funchose and vegetables is only 106 kcal per 100 grams, which makes this dish practically dietary, but at the same time it cannot be compared with other dietary dishes in terms of taste. These noodles are rich in vitamins B, E and PP, useful trace elements, and do not contain gluten and cholesterol.

To prepare the salad, the following ingredients are required:

• funchose glass noodles - 100 grams,
• fresh cucumber - 1 piece,
• fresh carrots - 1 piece,
• sweet pepper - 1 piece,
• greens - to taste,
• sesame - 1 teaspoon.

First of all, approach responsibly the choice of the glass noodles themselves. To make your salad with funfose and vegetables tasty and nutritious, buy only high-quality, well-packaged noodles that have not expired. Thailand is rightfully considered one of the best producers of funchose.

Noodles can be presented in the form of one skein of very large length or several small nests. When cooking, you can choose the length of your choice, and if desired, cut the noodles into shorter pieces.

Do not confuse real funchose with rice noodles, shirataki noodles and cassava glass noodles. Be sure to read the composition on the package and what the product is made of. Other types of noodles are not so rich in nutrients, and often completely inferior to it in taste.

Salad dressing with funchose and vegetables

One of the most important components of the salad, besides the noodles themselves, is, of course, a spicy aromatic dressing based on soy sauce. It is she who gives the salad with funchose and vegetables a unique national flavor and taste.

For refueling you will need:

• soy sauce - 1 tablespoon,
• rice vinegar - 1.5 tablespoons,
• lemon juice - 1 tablespoon,
• sesame oil - 1 tablespoon,
• granulated sugar - 0.5 teaspoon,
• ground ginger - 0.5 teaspoon,
• red hot pepper - 0.5 teaspoon,
• ground coriander - 0.5 teaspoon,
• granulated sugar - 1 teaspoon,
• salt - 0.3 teaspoon,
• garlic - 2 cloves.

Prepare the funchose salad dressing in advance by mixing all the ingredients in a separate cup. Salt and sugar should dissolve, garlic should be finely chopped or crushed, all liquid components should be mixed evenly. Then your dressing will be tasty and fragrant.

Step-by-step recipe for cooking funchose with vegetables

Funchose glass noodles are cooked very quickly, so you can enjoy the taste of this wonderful dish almost immediately.

1. Cook funchose. To do this, boil water in a small saucepan. Then, remove the water from the heat and immediately dip the glass noodles into it. Spread it a little with a fork and leave for 5-7 minutes to cook. Be sure to read the cooking time on the packaging of the noodles you have chosen, it may be slightly, but differ from manufacturer to manufacturer.

2. Cut fresh vegetables for salad. Cucumber and carrots can be grated on a regular grater, cut into thin strips, or use a special grater for Korean carrots. Cut the pepper into thin strips so that it matches the size of other vegetables. This will make the salad beautiful.

3. Drain the finished funchose into a colander and rinse it with cold boiled water. Do not use boiling water or tap water unless it is potable. Let the water drain completely. Shake and turn the noodles a little, but very carefully.

4. Mix funchose with vegetables in a separate bowl. In the process, add the pre-prepared dressing, the ingredients of which we listed earlier.