Recipes from funchose with chicken. For three servings of a light salad you will not need many ingredients

Recipe for funchose with chicken and vegetables

Required ingredients:

• 100 grams of glass noodles;
• One large carrot;
• One onion;
• 200-300 grams of chicken fillet;
• Two cloves of garlic;
• Oil for frying;
• Three large spoons of soy sauce;
• Sesame;
• Salt and pepper to taste.

Cooking method:

1. The chicken should be cut into thin oblong slices. To make the slices more neat and consistent in shape, it is better to use not completely defrosted fillet from the refrigerator. This fillet retains its shape better when slicing.
2. Peel the onion and cut into thin strips. If you want to feel more of the taste of the onion, focusing on this ingredient, then you can cut it thicker.
3. Wash and peel the carrots. Next, it should be cut into strips. This can be done using a Korean carrot grater, or, spending more time and effort, bother cutting thin strips with a knife.
4. Usually, how to cook glass noodles is written on the packaging. The recipe for funchose with chicken and vegetables does not deviate from these instructions. The noodles should be thrown into boiling water and kept in it for one minute. Next, the noodles need to be transferred to a colander and rinsed under cold water.
5. Pour a little vegetable oil into a frying pan (it is best to use a special wok), add the onion and fry it yourself a little until it begins to acquire a golden hue.
6. Add the chicken to the onion, fry together for about 10 minutes, do not forget to stir the food periodically.
7. Next, add the carrots to the frying pan and fry over medium heat for another 7 minutes.
8. The last ingredient for frying will be previously processed glass noodles, that is, funchose. It should be added to all the other ingredients and fry for a few more minutes (no more than 10).
9. Then, the dish should be removed from the heat and seasoned with garlic passed through a press.
10. In a separate bowl, make a dressing from soy sauce, adding coriander, ginger or chili pepper, whichever you like best.
11. In a separate pan, fry the sesame seeds and sprinkle them generously over the vegetables along with the chicken and noodles.
12. Pour the dressing over the funchose with chicken and vegetables and start tasting!

How else can you cook funchose with chicken and vegetables?

As mentioned earlier, funchose with chicken and vegetables (recipe with photo) is a fairly universal dish. Its highlight is that you can add new, favorite ingredients to this dish every time. The only constant components will be the glass noodles themselves and the chicken fillet.

We suggest using another recipe for a hot dish of funchoz with vegetables and cruits, which is enriched with various products.

Required ingredients:

• Half a kilo;
• 400 grams of green beans;
• Two large onions;
• 200 grams of glass noodles;
• One bell pepper;
• One large carrot;
• Garlic clove;
• Salt and pepper to taste;
• Rice vinegar (three tablespoons) or 2 tablespoons of 9% vinegar diluted with a teaspoon of sugar and half a teaspoon of salt.

Cooking method:

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1. Glass noodles should be poured with boiling water and left in the water for 7 minutes until they become soft.
2. Cut the onion into half rings.
3. The chicken should be cut into thin oblong slices.
4. Add vegetable oil to the frying pan and fry the chicken slices over high heat for about 5 minutes, stirring constantly.
5. Next, add onion half rings to the chicken and fry for another 2-3 minutes. Don't forget to add salt and pepper. You can add other spices to suit your taste. The pan with food should be removed from the heat and left to cool.
6. The funchose should be washed under cold water, and the bell pepper should be cleared of seeds and cut into thin strips.
7. Peel the carrots and cut into strips to match the pepper, or use a Korean carrot grater, which will yield carrot slices of the desired shape, size and width.
8. Green beans should be washed and placed in boiling salted water for 5-7 minutes, then drained in a colander and rinsed under cold water and allowed to drain.
9. Peel the garlic and finely chop it (do not put it through a press!), add it to a frying pan with vegetable oil and fry over high heat for 2 minutes.
10. Add carrots, peppers, green beans to the garlic, add salt and fry for another 5 minutes.
11. In a separate container, combine all the ingredients: funchose, vegetables, chicken. Mix everything.
12. Pour soy sauce and rice vinegar over the dish.
13. To make the funchose with chicken and vegetables (see recipes with photos) juicy and rich, it must be allowed to brew for 60 minutes at room temperature.
14. The dish can also be eaten cold. And for those who like warm food, after infusion, the funchose with chicken and vegetables can be heated over low heat.

Tip: you can always decorate the finished dish with finely chopped herbs, which will not only add flavor to the dish, but also make it visually beautiful and more appetizing.

Calories: Not specified
Cooking time: Not specified

Funchose with chicken and vegetables turns out to be very tasty, so I decided to offer a recipe with photos so that you can cook it at home.
My first acquaintance with funchose occurred in one of the Asian restaurants. Then I was intrigued by the unusual name and even more unusual appearance of this dish. It immediately reminded me of long spaghetti, but it was too transparent! Later I learned that funchoza is called “glass” noodles, and it is made from green beans.

At the restaurant, funchoza was served with chicken and vegetables, and I really liked this combination. Later, I began to find funchose (though in dry form, almost like a pack of pasta) in supermarkets, but for a long time I did not dare to buy it and try to repeat the dish I liked at home. And I must say that it is in vain! Preparing funchose takes just a few minutes, and the result is always delicious “glass” noodles, complemented by various ingredients and sauces.

Of course, I started by repeating the funchose dish that I tried that very time in the restaurant. And since then I’ve been making it quite often. I will be happy to share the recipe so that you can discover this mysterious funchose for yourself. I also suggest you take note.

Ingredients:

- 100 g dry funchose,
- 200 g chicken fillet,
- 150 g bell pepper,
- 150 g carrots,
- 150 g cucumber,
- a handful of sesame seeds,
- soy sauce,
- sunflower or olive oil.

Step-by-step recipe with photos:

1. Wash the chicken fillet well, dry it with a paper towel and cut it into small pieces.




2. Soak the chopped meat in soy sauce for 10 minutes. You will need about 5 tablespoons.




3. Then fry the chicken in a frying pan without oil. This will take literally 5-7 minutes, the main thing is not to overdo it so that the meat does not turn out dry.




4. While the fried fillet is cooling, prepare the vegetables. Cut the bell pepper into strips.

Oriental glass noodles, almost devoid of their own taste, may seem like an unattractive product, but they are amazingly revealed under the influence of additional components. Professionals took this property of funchose as a basis when creating many salad recipes, some of which are discussed in the article.

How to prepare funchose salad

Regardless of the components of the dish, the noodles must be boiled before use. Professionals advise doing this just before you start mixing the ingredients, otherwise there is a higher chance that the noodles will stick together and form an unattractive, cold lump. Most salads containing funchose are considered quick dishes, because it only takes a few minutes to prepare the noodles. A few secrets:

• How to cook funchose for salad? Its very thin versions (less than 0.5 mm in diameter) just need to be poured with boiling water, like quick-brewed ones. This funchose is marked with the abbreviation “NTV”. Thicker noodles need to be thrown into boiling water. Add salt as desired; cook for up to 3 minutes.
• Funchose twisted into “nests” deserves special attention: it is recommended to wrap it with thread before immersing it in water - then it will retain its shape. The noodles are cut after boiling, although you can break them dry if you wish.
• Funchoza is a product that instantly sticks together as soon as it is taken out of the water. To prevent this problem, add a little vegetable oil to the water during cooking.

With vegetables

This noodle salad is a great option for a hearty and light dinner or lunch for women concerned about their figure. The calorie content of 1 serving (the number of ingredients is lower - for 3 servings) is 224 kcal. If you refuse champignons and ham, the energy value drops to 181 kcal, as a result of which a salad with vegetables and funchose will not harm your waistline. Those who like a spicy taste can add arugula leaves.

• funchose – 90 g;
• champignons – 180 g;
• Chinese cabbage – 110 g;
• fresh large cucumber – 1 pc.;
• tomatoes – 2 pcs.;
• ham – 30 g;
• onion feathers – 2-3 pcs.;
• soy sauce – 2 tbsp. l.

Preparation:

1. Wash the cabbage, separate into layers, and chop. Chop the cucumbers using a vegetable peeler, blanch the tomatoes, and puree them.
2. Chop the ham into short strips, tear the onion feathers with your hands, and fry the mushrooms.
3. Break the funchose before cooking. Mix all ingredients and drizzle with sauce.

With Chiken

For an unusual warm salad, in which sweet fruity taste, savory richness of meat and nutty notes are harmoniously intertwined, you will need:

• funchose – 140 g;
• canned pineapples – 150 g;
• sesame seeds – 1 tsp;
• dense cheese – 20 g;
• ginger root – 10 g;
• tomatoes – 2 pcs.;
• chicken fillet – 150 g.

Preparation:

1. Grind the peeled ginger root, pour 50 ml of liquid from a jar of pineapples, leave for a while - this will be a dressing.
2. Cut the cheese, tomatoes and pineapples into cubes, boil the funchose.
3. Rinse the fillet, chop into equal pieces, cover with water in a frying pan. Cover with a lid and simmer over medium heat. You need to cook the chicken until the meat begins to separate into the fibers.
4. At the end, the ingredients must be carefully mixed together with sauce and sesame seeds.

In Korean

A spicy, piquant salad with funchose and carrots, which can decorate any table, consists of only 8 components:

• funchose – 140 g;
• carrots – 2 pcs.;
• onion – 1 pc.;
• garlic cloves – 3 pcs.;
• red pepper (powder) – 2 tsp;
• granulated sugar – 1 tsp;
• salt – 1 tsp;
• boiling water – 15 ml.

Preparation:

1. First you need to take care of the Korean dressing: mix salt with pepper and sugar, pour in water. Stir the mass, add pressed garlic into it. The salad sauce is ready.
2. Grate the carrots and cut the onion into very thin half rings. Boil the funchose and combine with all the listed ingredients.

With shrimps

Surprisingly, glass noodle salad does not always belong to Chinese or Korean cuisine - Italian also has several delicious variations. The main role is given to seafood: you can add mussels, crab meat, squid or a whole seafood cocktail. The only condition is that the funchose be rice and not legume. Olive oil is recommended as a sauce.

• rice funchose – 80 g;
• warm water shrimp – 10 pcs.;
• bell pepper – 1 pc.;
• salt - a pinch;
• fresh basil (leaves) – 5 pcs.;
• olive oil – 30 ml;
• lemon (slices) – 2 pcs.

Preparation:

1. Shrimp should be boiled with a lemon wedge, funchose - with olive oil (half). Each product – 2-3 minutes. from the moment of boiling.
2. Drain the water from the pot with noodles, cool the shrimp, and remove the esophagus (the vein along the “back”).
3. Chop the pepper into thin slices, mix with funchose and shrimp, make a dressing of lemon juice and oil. Use chopped basil leaves for decoration.

With meat

If a salad with funchoza noodles includes beef or pork, it can be considered a complete lunch or dinner: it contains protein, healthy plant foods, and complex carbohydrates. In conditions of time shortage, professionals advise replacing meat with carbonated meat or ham, or using homemade sausages - it will turn out even better. The ideal sauce is tomato paste.

Ingredients:

• funchose - 0.1 kg;
• chicken fillet - 1 pc.;
• garlic - 2 cloves;
• medium carrots - 1 pc.;
• onion - 1 pc.;
• bell pepper - 1 pc.;
• green onions;
• sesame seeds - 2 tsp;
• vegetable oil;
• ground ginger;
• rice vinegar - 2 tsp;
• soy sauce - 2 tbsp;
• spices to taste.

What is funchose?

Funchose salad with vegetables is one of the most popular dishes in Asia. Traditional vermicelli is used to prepare it. It can be white and transparent. Also in the East, Thai pasta and rice pasta are called funchose.

Funchose salads with vegetables have been around since the advent of Japanese ninjas. They included them in their diet to strengthen the nervous system and increase human strength. This is explained by the high content of vitamins in white vermicelli. In particular, groups B, PP, E. Funchose also contains various minerals, ranging from calcium, manganese to zinc and copper.

Asian noodles are also rich in complex carbohydrates. Due to them, a powerful energy flow passes through the muscles. Salads with funchose and vegetables help reduce the amount of fat and sugar in the body, while maintaining energy. Noodle dishes are especially relevant for those who care about their figure and control their weight. Funchoza is loved in Thailand, Japan, Korea and other Asian regions. Here it is consumed cold, but the product is quite edible hot.

Consumption of funchose

Vermicelli has virtually no taste, but is very filling. By combining it with various sauces, you will be able to experience its special notes. The ingredient reveals itself most in salads. For example, when serving funchose salad with chicken and vegetables, you can supplement it with soy sauce. You don’t need to use salt in cooking, as do various hot spices. They can only drown out the already subtle aroma of rice noodles.

For a salad with funchose and vegetables, vermicelli can be fried or boiled. The method of preparing funchose in broth is increasingly being used, which allows you to create an original dish and satisfy your hunger.

If you're tired of salads, don't despair. From funchose you can prepare absolutely everything from first courses to side dishes. Try creating a soup from funchose and serving it with seafood, meat or fish. Don’t forget about vegetables, because funchose complements them perfectly. Noodles also go well with fried mushrooms, and sometimes they themselves can become a side dish for dietary dishes. In the meantime, while you have not yet mastered more complex recipes, we suggest you learn how to prepare a salad with funchose and vegetables.

Preparing the salad

The recipe for funchose salad with vegetables is quite simple. Prepare all the ingredients, wash and peel the vegetables. Then chop the bell pepper and onion. Chop the pepper into strips and chop the onion into small cubes. Grate the carrots on a medium grater.

Vegetables must be sautéed in a frying pan with oil. You can use both vegetable and olive oil. Passing time is 10 minutes.

While the vegetables are cooking, pour boiling water over the funchose. Five minutes is enough to prepare it for a salad with funchose, chicken and vegetables. Then drain the noodles in a colander and rinse under cold running water.

Cut the cucumbers into strips, chop the green onions. Boil the chicken breast. Cut the meat into small pieces and separate with your hands.

Mix all ingredients in a convenient bowl. Season the salad with vegetable oil. Mix thoroughly. You can also add soy or rice sauce. This way the funchose will reveal its delicious taste and aroma.

Press the garlic with a press. Sprinkle it over the finished salad. Add salt and pepper to taste. Also, do not forget to sprinkle the dish with grated or finely chopped ginger and sesame seeds. Mix thoroughly and serve the funchose salad with vegetables and meat to the table.

Decoration and presentation

This salad is best served cold. You can decorate the dish with herbs or leftover sauce. Often in recipes for salad with funchose and vegetables with photos, it is suggested to serve the dressing separately in a gravy boat. It looks much more elegant and richer.

It is worth noting that salads with funchose and vegetables are low in calories. Light sauces promote better digestibility of the dish and all the beneficial substances in its composition. You can safely prepare this salad for both adults and children. The dish is perfect for a family dinner and even a festive feast.

Don't be afraid to experiment and use new and unusual ingredients in your cooking. Bon appetit!

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

To prepare funchoza tasty and correctly, you don’t need to leave home, go to Korea, China, or go on a long trip to Japan. Making your own delicious salad with funchose at home from an available set of products is easy and quick.

Funchoza, translated as “glass noodles,” are noodles made from bean flour, so after cooking they become transparent. Spaghetti made from rice flour turns white when cooked. It is rich in carbohydrates, so it is recommended to serve it with vegetables and even meat or seafood. This way the dish turns out to be the most balanced and easier for the stomach to digest.

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

Cooking features

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

• Funchoza can be of different thicknesses. The choice of method for preparing it depends on this: thick noodles with a diameter of more than half a millimeter are boiled in boiling water for 3-4 minutes, a maximum of 5 minutes if the noodles are very wide. In this case, the technology differs little from cooking pasta: boil water, put funchose in it, cook for the right time, drain in a colander and rinse. The only thing that should not be allowed is for the funchose to be overcooked: it should be soft, but at the same time crispy. If the noodles are very thin, like a cobweb, they are not boiled, but steamed by pouring boiling water over them for a few minutes.
• To prevent the funchose from sticking together, add odorless vegetable oil to the water when cooking it, 20 ml per liter of water. At the same time, funchose is prepared in a large saucepan, since 100 g of dry starchy noodles requires at least a liter of water.
• Funchoza in the form of skeins is cooked in a special way: first, the skeins are tied with a thread, passing it through the center, and then boiled, washed, cut, removing the thread. In this case, oil must be added to the water in the amount indicated above.
• If the salad dressing contains soy sauce, there is no need to add salt to the water in which the noodles are boiled. Otherwise, it is added at the rate of 1 teaspoon (without a slide) per 1 liter of water.
• Funchose salad will taste better if it is allowed to stand in a cool place and soak in the aroma of the sauce and spices. It will be soaked in the sauce more quickly if the dressing is heated before adding to the salad.

Knowing the basic principles, you can easily prepare funchose salad according to any of the recipes you like.

How to prepare a salad with funchose - 8 delicious recipes

Korean funchoza with vegetables

Ingredients:

• Funchoza - half a pack
• Carrot 1 pc.
• Sweet pepper - 2 pcs.
• Cucumber - 2 pcs.
• Blue onion - 1 pc.
• Vinegar - 1 tbsp. l.
• Parsley
• Korean seasoning - 1 tbsp. l.
• Little vegetable - 1 tbsp. l.
• Soy sauce - 1 tbsp. l.

Cooking method:

Place half a pack of funchose in a deep cup and pour boiling water over it for 5-7 minutes. Cut the carrots on a “Korean” grater. Also cut the cucumbers on this grater so that they have the same shape as the carrots. Cut the sweet pepper into strips. For beauty, take multi-colored peppers. Place carrots, cucumbers, peppers in a deep bowl. Cut the onion into quarter rings. Finely chop the garlic. Add all this to a cup with peppers, carrots, cucumbers and mix thoroughly. Salt, add Korean seasoning, add soy sauce, vinegar and vegetable oil and mix it all well again.

Our noodles are ready, we drained them and rinsed them with cold water. Since the funchose is long, for ease of eating, we cut it in a cup with scissors into several parts. We don’t always do this, more often we don’t. I think it tastes better this way. But so that you know and don’t have to struggle to catch a long funchose with your mouth, I’m showing you this method. Add noodles to vegetables. Mix well. Place it in the refrigerator for about an hour. We take it out of the refrigerator. Decorate with cucumber figures and herbs.

Funchoza with smoked sausage

Ingredients:

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

Cooking method:

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

Salad with funchose and beef

Ingredients:

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

Cooking method:

Cut the meat into cubes, pour soy sauce over it. Let it soak for a while. Cut the sweet pepper into strips. Add to beef. Cook glass noodles. Let cool. Place in a colander. Cut the onion into strips (feathers), parsley or cilantro finely, add sugar, grind. Add to salad. Add noodles, stir. Finely chop half the ginger, garlic, chili pepper pulp. Place in a heap in the center of the salad. Heat the vegetable oil until smoking appears. Add sesame seeds to it. Warming up. Pour chili, ginger and garlic on top of the mound. Mix and serve.

Funchose salad recipe with chicken

Adding meat makes the dish more filling. This dish belongs to warm salads, which are eaten cold or hot. Instead of chicken and rice noodles, you can make a pork and beef salad.

Ingredients:

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

Cooking method:

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

With pickled mushrooms

Description. An original salad with funchose, pickled mushrooms and smoked squid diversifies the salad menu. This dish will be the first to end on the holiday table.

Ingredients:

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

Cooking method:

Cut the cooked funchose with culinary scissors. Cut the squid into strips the same length as the noodles. Instead of smoked, boiled is also suitable. Cut the pepper into thin strips. In a bowl, beat one egg, yolk, a pinch of salt and curry. Pour the resulting mixture into a heated, greased frying pan and fry the egg cakes on both sides. Let cool, roll them into a tube, and cut them thinly. Let's prepare the dressing. Combine both oils, lemon juice, sauce, sugar and chopped garlic. Add small pickled mushrooms to the prepared ingredients. We will pre-cut large ones. Let's refuel. Let the salad refrigerate for about an hour.

Turkey salad with broccoli and funchose

Ingredients:

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

Cooking method:

Pour boiling water over the funchose and leave for 10 minutes. After draining the water, rinse the noodles with cold water and drain in a colander. Separate broccoli into florets. Cut the beans into halves after trimming the ends. Place broccoli and beans in boiling salted water and cook for about 5 minutes.

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

Then add broccoli, beans and finely chopped leeks to the pan. Fry, stirring constantly, for another 5-7 minutes. Add soy sauce and funchose, stir and remove from heat. Place the prepared turkey salad with broccoli and funchose in a deep salad bowl and serve.

Funchose salad - homemade recipe

The ingredients of this recipe for funchose salad contain neither pork nor poultry, but thanks to the abundant amount of greens and vegetables in the dish, even the most avid “meat eaters” may like its taste.

Ingredients:

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

Cooking method:

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

Chop the peeled carrots and other washed vegetables into strips and place in a deep bowl. In order for the vegetables to give juice, crush them a little with your hands. Prepare the sauce by combining the butter and sauces in a separate bowl. Add chopped herbs to the resulting mass - the dressing is ready. Mix noodles, vegetables, mix everything thoroughly and pour over the prepared sauce. The salad must be cooled by placing it in the refrigerator so that the ingredients marinate. After 2 hours, the dish can be transferred to a serving bowl and served.

Chinese salad with funchose

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

A spicy Korean appetizer that differs from classic meat salads in its quick preparation method and long-term storage. The salad can be infused for a long time, waiting in the wings, over time it only becomes tastier and piquant. Bon appetit!