Salads with funchose - four delicious recipes. Recipes for funchose salads that you can pleasantly surprise your friends and family with. What kind of salad can you make with funchose?

Funchoza(dung. 粉絲子, Chinese trad. 粉絲, ex. 粉丝, pinyin: fěnsī, pal.: fensi, common names - “ glass, starch, Chinese noodles ") - a dish of Chinese, Korean, Japanese and other Asian cuisines,which is prepared from dry noodles (so-called glass noodles) with seasonings of pickled peppers and jusai, carrots, radishes, onions and other vegetables. Served hot or cold. Can also be served with mushrooms or meat (which is typical for the Korean snack Japchae)

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

As a rule, glass noodles have a circular cross-section; diameter varies. Sold dried. Used in soups, salads, deep-fried dishes. “Glass noodles” got their name because of the translucent appearance they acquire after cooking.

In Russia, glass noodles are often mistakenly called riceUnlike rice noodles made from rice flour, which turn white when cooked, almost indistinguishable from spaghetti, starch noodles become translucent but are less resistant to heat treatment. It is in this mixture that the Funcheza salad is made, without turning it into porridge, but leaving the noodle fibers with elasticity and the usual taste.

Valuable properties of funchose

This product is rich in vitamin B, which is required by the human body to strengthen the nervous system. Funchose also contains vitamins E, PP, and also minerals (zinc, iron, copper, selenium, calcium, magnesium, phosphorus, manganese). This extensive set of vitamins and minerals best contributes to the full functioning of the human body.

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

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

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

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

Calorie content of funchose

The calorie content of funchose is 320 kilocalories per 100 grams. product. Funchoza refers to flour products with high calorie content. But still, funzocha is recommended for people with excess weight problems, because it is made from rice or other types of flour (for example, beans), which means that this product will not harm your figure.

After boiling, rice noodles become milky white and starchy noodles become transparent, which is why they are also called “glass noodles.” It is not at all similar to the wheat we are used to, neither in structure nor in taste, but it does not have a taste as such, it is neutral, only a light, subtle aroma.

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

There seems to be nothing particularly complicated in preparing dishes from funzoza, because essentially it is the same noodles seasoned with sauce, vegetables, meat, seafood, but to make your mouth water and want to lick your fingers after the meal, you need to know some culinary subtleties and tricks. And what wonderful salads are made from funchose! A real celebration of taste!

How to cook funchose

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

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

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

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

Most often on store shelves you can find fnchoza in the form of skeins of different sizes.

It should be cooked in a special way. Before cooking, we thread a long thin thread through a hank of noodles and tie it into a ring.

Take a deep saucepan and fill it with water based on1 liter per 100 grams of noodles, and add for each liter a tablespoon of vegetable oil and a teaspoon of salt.

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

We will need:

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

Cooking method:

First of all, prepare the noodles using one of the suitable methods (see above). Chop the carrots or grate them on a special Korean carrot grater. Mix the heated vegetable oil with yangnyom and add to the carrots.

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

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

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

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

We will need:

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

For refueling we take:

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

Cooking method:

Pour funchoza with a liter of boiling water and leave for 10 minutes. Place the finished noodles in a colander. Don't throw out the water! We will still need it. Cut the sweet red pepper and onion into thin strips.

Prepare the marinade: finely chop the cilantro, pass the garlic through a press. Mix 3 tbsp. “funchose” water with soy sauce, sesame oil, curry powder, cilantro, garlic and lemon juice. Place the sauce on the fire and simmer for literally 2 minutes, stirring vigorously.

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

Funchoza with mushrooms and sweet peppers

We will need:

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

2 tablespoons vegetable oil

Cooking method:

Boil or steam the noodles. Cut the peppers and mushrooms into thin strips. Pre-soak dried shiitakes in cold water. Remove mushroom stems that are too hard. Fry chopped mushrooms and peppers in vegetable oil for about five minutes. Then add sesame seeds and garlic and fry for about one to two minutes. Mix with the prepared noodles and fry for a couple more minutes. As a final touch, add soy sauce, if necessary, add some salt, mix well and serve hot.

We will need:

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

Cooking method:

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

Trim the ends of the green beans and cut each pod into several pieces. We separate broccoli into inflorescences. Place the beans and broccoli in boiling water and cook for about 5 minutes.

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

Funchoza with chicken and vegetables

We will need:

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

Cooking method:

Peel and chop the garlic and ginger. We take about 2 centimeters from the ginger root. Fry garlic and ginger in vegetable oil. When the garlic begins to darken, use a slotted spoon to remove it from the oil along with the ginger.

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

In the meantime, boil the funchose or simply pour boiling water over it. Add chicken to the prepared vegetables. Drain the water from the noodles and add them to the frying pan with the chicken and vegetables. Quickly mix all the ingredients, season to taste with soy sauce and cayenne pepper. Serve the dish hot.

Spicy Korean soup with funchose

We will need:

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

Cooking method:

Boil the rice noodles in advance and cut them not too long. Place the diced zucchini in a deep saucepan. Add soy sauce, sesame oil, finely chopped garlic and chili pepper to taste. Place the pan over medium heat and cook until the zucchini is translucent. Then pour in 4 cups of chicken broth and bring to a boil.

Many people have probably seen in stores salads made from translucent thin noodles with carrots, cucumber, bell pepper, other vegetables, with mushrooms and meat. These noodles are funchose. It is made from starch, and in Asian countries it is one of the most popular products. It softens the sharpness of the spices of Asian cuisine and, thanks to its neutral taste, goes well with any ingredients. In addition, the funchose salad looks very appetizing. If you want to add a touch of freshness to your diet and make the menu more piquant, you can prepare funchose snacks yourself by purchasing these dry noodles at the supermarket.

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 required 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, then 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 be tastier if it is allowed to stand in a cool place and soak in the aroma of the sauce and spices. It will soak 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.

Funchose salad with Korean carrots and meat

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

Cooking method:

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

Recipe for the occasion::

A Korean-style salad of funchose and ready-made carrots is prepared quickly. Including meat in the recipe makes it more satisfying and appetizing.

Funchose salad with carrots

• funchose – 150 g;
• carrots – 0.3 kg;
• onions – 100 g;
• soy sauce – 20 ml;
• wine vinegar (3 percent) – 20 ml;
• vegetable oil – 20 ml;
• chili pepper – 0.5 pods.

Cooking method:

• Chop or grind the chili pepper into a paste using a blender as finely as possible. Dilute the resulting mixture with vinegar, soy sauce and vegetable oil. Warm this mixture slightly until the dressing is warm.
• Peel the carrots and use a special grater designed for cooking Korean salads, grind it.
• Remove the skin from the onion. Cut the onion into 5 parts. Cut the onion into thin quarter rings.
• Prepare funchoza, preferably thin, following the manufacturer’s instructions.
• Mix onions and carrots with funchose, season with warm sauce. Place in a cool place for an hour.

Despite the fact that the recipe for this salad is simple, it turns out tasty and appetizing.

Funchose salad with cucumber

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

Cooking method:

• Fill a three-liter saucepan halfway with water. Bring to a boil. Add a tablespoon of oil, vinegar (half a teaspoon), and salt to taste to the water. Place the noodles in boiling water, cook for 3 minutes, and drain in a colander. No need to rinse.
• After peeling the carrots, cut into thin long strips using a vegetable peeler. Cut the cucumber into the same strips.
• Remove the skins from the onion and cut it into thin half rings.
• Combine all four ingredients and mix carefully.
• Using the remaining oil and vinegar, make a dressing by adding Korean carrot seasoning and dried garlic. Dress the salad.

After an hour, when the vegetables and noodles are marinated, the salad can be served.

Funchose salad with pepper

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

Cooking method:

• Wash the bell pepper. It’s better to take peppers of different colors: this will make the salad brighter and more appetizing. Cut off the stems of the peppers and remove the seeds.
• Cut the flesh of the bell pepper into thin strips.
• Wash the cucumbers, dry them, cut into thin semicircles.
• Steam the thin funchose by pouring boiling water over it for 5 minutes. Remove from water and place on cutting board. When the funchose has cooled slightly, cut it into pieces of about 5 cm.
• Mix funchose with pepper and cucumber. Season with a mixture of sesame oil, soy sauce and ground black pepper.

The snack prepared according to this recipe is not too spicy, so even children can eat it.

Funchose salad with vegetables

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

Cooking method:

• Pour boiling water over the tomatoes. Clean. Cut into several pieces and remove the seeds. Cut the pulp into small cubes.
• Cut the cauliflower into small pieces. If you do not accept raw cabbage in salads, you will have to boil it first, but still not until fully cooked.
• Bulgarian pepper, remove the seeds from it, cut off the stalk, cut into small squares or strips.
• Cut the cucumbers into cubes or strips, depending on the shape of your pepper pieces.
• Prepare funchoza as indicated on its packaging.
• Mix noodles with vegetables, pepper and salt. Instead of salt, you can add soy sauce.
• Add oil, stir carefully again.

A combination of fresh vegetables, including cauliflower, and funchose adds piquancy to the appetizer, despite the simple composition of the dressing.

Funchose salad with meat and cabbage

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

Cooking method:

• Peel the carrots and grate them on a special grater designed for making Korean snacks. You can cut into thin long strips using a vegetable peeler.
• Peel the onions and cut them into thin half rings.
• Peel the daikon and grate. You can use either a special grater or a regular one. In the latter case, it is better to choose the side with large holes.
• Separate multiple sheets Chinese cabbage, rinse them, dry them and chop them finely. If desired, you can use white cabbage instead of Chinese cabbage, but the taste in this case will be different.
• Wash the sweet pepper and cut off the stem. After removing the seeds, cut the pepper into thin quarter rings.
• Cut the finished meat into thin long strips or small cubes.
• Boil the funchose until ready.
• Combine noodles, vegetables and meat in a large salad bowl.
• Dilute the pepper mixture in soy sauce and season the salad. If desired, you can add a little odorless vegetable oil to it.

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

Funchose salad with meat

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

Cooking method:

• Boil the meat, remove from the broth and cool. Strain the broth.
• Pour the hot broth over the funchose, if necessary, put the pan on the fire and boil for a couple of minutes. If the funchose is thin, there is no need to boil: just keep it in the hot broth for a few minutes under the lid.
• Peel the carrots and cut into thin strips. If desired, you can grate it on a special grater.
• Peel the onion and cut into thin half rings.
• Cut the cooled meat into small cubes.
• Mix meat with funchose and vegetables.
• In a separate container, heat a mixture of vegetable oil and soy sauce. Mix the dressing with garlic passed through a press and ground black pepper.
• Pour the dressing into the salad, stir. Place the salad in the refrigerator for a couple of hours so that the funchose is saturated with the aroma of spices and vegetables, and the vegetables become a little softer and piquant.

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

Funchose salad with shrimp

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

Cooking method:

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

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

Funchose salad with meat and canned green peas

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

Cooking method:

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

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

You can add other ingredients to the funchose salad. It goes well with canned honey mushrooms, green beans, boiled chicken breast, seafood. So you can discover new tastes every day.

Funchose salad with vegetables is a favorite snack in Asia, but since Asian cuisine is gaining popularity here, many compatriots have already appreciated and loved this dish. Funchose appeared in Russia at the beginning of the 19th century, and salads made from it even later. Our mentality makes itself felt - our housewives still add meat, chicken or mushrooms to funchose with vegetables to make the dish more satisfying. The undoubted advantages of this salad are the ease and speed of preparation, as well as the availability of products. In addition, the salad turns out to be low-calorie, dietary, but at the same time satisfying - perfect dish for those who watch their figure and nutrition.

It is not difficult to prepare funchose correctly; you can follow the instructions on the package, or you can use the universal method. To begin with, I soak the funchose for 10-15 minutes, this is necessary so that the funchose does not stick together during the cooking process. Next, the glass noodles are placed in boiling water for 4 minutes. The funchoza is ready - you need to rinse it under cold water, shaking it constantly. This way the glass noodles turn out separate, without sticking together lumps.

Due to its neutral taste, funchose goes well with mushrooms, seafood, meat, poultry, legumes and all vegetables. Therefore, you can safely add your favorite ingredients or whatever you have in the refrigerator. Salads with funchose are dressed mainly with soy sauce; it ideally complements glass noodles. It is understood that such salads should be spicy, so you don’t have to spare chili pepper or regular black pepper for them. Paprika and sesame seeds, as well as fried fresh or granulated garlic, are perfect as seasonings for funchose. Funchose salads can be served both hot and cold.

Funchose itself has an extremely beneficial effect on the body; it contains many vitamins and minerals. Glass noodles are complex carbohydrates, so they satiate a person for a long time and give energy to muscle tissue. Valuable vitamins in its composition have a beneficial effect on the nervous system; funchose is an antidepressant. With daily consumption of funchose, the desire to eat something fatty or sweet is reduced, because the body has already received all the necessary substances and signals about it. Due to this, while on a funchose diet, you can lose extra pounds. Funchoza is not an allergen, so even children can consume it.

How to prepare funchose salad with vegetables - 15 varieties

If you are a very amateur savory snacks- then this recipe is just for you. The salad is made in the best traditions of Asian cuisine, from a couple of simple ingredients, but with a lot of seasonings.

Ingredients:

• Funchoza - 40 grams
• Carrots - 200 grams
• Onion - 1 piece
• Garlic - 4 cloves
• Vegetable oil - 2 tablespoons
• Vinegar - 2 tablespoons
• Red pepper - 2 tablespoons
• Water - 2 tablespoons
• Salt - 1 teaspoon
• Sugar - 1 teaspoon
• Coriander - 1 teaspoon

Preparation:

We make Japanese adjika - mix all the seasonings with water to a thick paste and let it swell. After an hour, pass the garlic through a press and mix with the swollen seasonings. Japanese adjika is ready. Pour boiling water over funchoza for 15 minutes. Three carrots on a special grater for Korean salads. Add vinegar to carrots. Fry the onion until golden brown and immediately, while it is hot, mix it with the carrots. Add ½ teaspoon of Japanese adjika and funchose to the vegetables. Mix all ingredients. Let the salad brew.

One of the most popular and classic recipes salad "funchoza with vegetables". This salad has everything in moderation - both spice and salt; it is suitable as an appetizer for all family members.

Ingredients:

• Funchoza - 1 pack
• Carrot - 1 piece
• Onion - 1 piece
• Fresh cucumber - 1 piece
• Daikon - 200 grams
• Bell pepper - 1 piece
• Soy sauce - for dressing
• Korean carrot seasoning - to taste

Preparation:

Boil the funchose for 10 minutes, rinse. Three carrots on a special grater for Korean salads, chop the onion, cut the cucumber with bell pepper and daikon into small strips. Fry the onion until golden brown and immediately, while it is hot, mix it with the rest of the vegetables. Add seasoning, soy sauce and funchose to the vegetables. Mix all ingredients. Let the salad brew.

If you don't have daikon, you can replace it with radishes, turnips or rutabaga. You can omit this ingredient altogether from the salad, but in this case it will lose its piquant spiciness.

An ingredient-rich recipe for mushroom lovers. An excellent alternative to all mayonnaise salads.

Ingredients:

• Funchoza - 150 grams
• Carrot - 1 piece
• Champignons - 100 grams
• Onion - 1 piece
• Fresh cucumber - 1 piece
• Cilantro - 20 grams
• Bell pepper - 1 piece
• Lemon juice - 1 tablespoon
• Soy sauce - 8 tablespoons
• Garlic - 2 cloves
• Sesame - 2 tablespoons
• Olive oil - 4 tablespoons
• Curry - 5 grams
• Water - 50 milliliters

Preparation:

Pour the funchose with cold water for three minutes, and then with boiling water for 5 minutes. Drain the water from the noodles. Boil the champignons for 5 minutes in boiling water, then remove them with a slotted spoon and chop them. Cut carrots, cucumbers, and peppers into strips. Make the dressing - mix warm water, lemon juice, soy sauce, curry, sesame seeds, butter, pressed garlic and finely chopped cilantro. Combine all the ingredients with the dressing and let it brew.

Frozen assorted vegetables have long saved housewives from spending hours in the kitchen. It’s the same with this salad, thanks to ready-made frozen vegetable mixes, it’s a pleasure to prepare.

Ingredients:

• Funchoza - 200 grams
• Assorted frozen vegetables - 400 grams
• Garlic - 3 cloves
• Soy sauce - 50 milliliters
• Chicken hearts- 500 grams
• Mustard - 4 tablespoons
• Vegetable oil - 70 milliliters
• Hot pepper, seasonings - to taste

Preparation:

Cook the funchose in boiling water for 3 minutes, then rinse with cold water. Simmer frozen vegetables covered for 15 minutes. Fry the hearts until cooked, add a little salt and pepper. We make the dressing - mix soy sauce, hot pepper, seasonings, butter, pressed garlic and mustard. Combine all the ingredients with the dressing and let it brew.

You can use any assortment for this salad, it will suit “ Mexican blend”, and “Summer mixture”, “Spring mixture”, “Broccoli mixture”. The more different types vegetables in the mixture, the more rich and vibrant the final taste of the snack will be.

Funchoza goes well with seafood, and in turn perfectly complements fresh vegetables. Therefore, the salad turns out to be perfection!

Ingredients:

• Funchoza - 150 grams
• Onion - 1 piece
• Cilantro - 1 bunch
• King shrimps - 20 pieces
• Bell pepper - 1/2 piece
• Garlic - 3 cloves
• Sesame - to taste
• Vegetable oil - for frying
• Lemon juice - 2 tablespoons
• Water - 2 tablespoons
• Ground ginger - 1 tablespoon
• Soy sauce - 2 tablespoons
• Curry - 1 tablespoon

Preparation:

Boil the funchose according to the instructions. Cook the shrimp in boiling water for one minute and cool. We cut the pepper into strips, chop the onion and cilantro. We make the marinade - mix soy sauce, lemon juice, curry, water and ginger. Heat the marinade until thickened, 1 minute. Fry the onion with pepper and garlic for 5 minutes. Then add shrimp and marinade to the frying. Simmer for another 4 minutes. Sprinkle with cilantro, simmer for a minute. Combine all the ingredients with funchose, sprinkle with sesame seeds and let it brew for an hour.

The case when two rather rare ingredients - duck breast and funchoza came together to create this amazing warm salad. It is so filling that it can easily replace a second course.

Ingredients:

• Funchoza - 100 grams
• Duck breast – 200 grams
• Onion—2 pieces
• Honey - 1 tablespoon
• Carrot - 1 piece
• Soy sauce - 50 milliliters
• Pepper - 1 piece
• Vegetable oil - 50 milliliters
• Vinegar - 1 tablespoon
• Coriander - to taste
• Ground ginger - to taste
• Ground pepper - to taste
• Cinnamon - to taste
• Sesame - to taste

Preparation:

We make a marinade for the duck - mix honey, soy sauce, vinegar, ginger, black pepper, cinnamon and coriander. Let the duck marinate for an hour. Pour boiling water over the funchose for five minutes, then drain the water. We cut vegetables into strips - peppers, carrots and onions. Fry the duck, and then add vegetables to it with the remaining marinade. Fry until the duck is done. We place vegetables with duck on the funchose, sprinkle the finished salad with sesame seeds.

Do you believe that it can only take 10 minutes to prepare a full-fledged salad? No? Then mark the time and start preparing this quick and very tasty snack.

Ingredients:

• Funchoza - 1/2 pack
• Fresh cucumber - 1 piece
• Bell pepper - 1 piece
• Soy sauce - for dressing

Preparation:

Boil the funchose in boiling water for 5 minutes, rinse it under cold water. Finely chop the cucumber and bell pepper. Mixes three ingredients with soy sauce

Do you like salads with beets, but are you tired of herring with vinaigrette? Write down a new amazing recipe for a snack made from beets and funchose. This dish will significantly “refresh” the daily family menu.

Ingredients:

• Funchoza – 200 grams
• Beets - 1 piece
• Pine nuts - 1 tablespoon
• Greens - 1 bunch
• Ground pepper - to taste
• Vinegar - 1 tablespoon
• Garlic - 1 clove
• Olive oil - for dressing

Preparation:

Boil the funchose according to the instructions and packaging. Cook the beets until tender, grate them. Finely chop fresh herbs. Mix funchose, beets, nuts, herbs, vinegar, pressed garlic, butter, and soy sauce. Pepper to taste.

Instead of pine nuts, you can add them to this salad. walnuts. They should first be fried in a dry frying pan for just a couple of minutes. If you don’t have nuts on hand or your loved ones are allergic to them, sprinkle the finished salad with sesame seeds.

All lovers of Korean salads will definitely appreciate this wonderful zukuska. It will be especially in demand during the eggplant season, when vegetable stew get bored and want a new salad from available ingredients.

Ingredients:

• Funchoza - 200 grams
• Garlic - 2 cloves
• Eggplant - 1 piece
• Carrots - 2 pieces
• Vinegar - 1 tablespoon
• Soy sauce - 1 tablespoon
• Korean carrot seasoning - to taste
• Salt, pepper - to taste

Preparation:

Pour boiling water over the funchose for 10 minutes, drain the water, and cut the funchose into small pieces. Chop the carrots, season with vinegar, salt, carrot spices and garlic passed through a press. Mash the carrots and put them in the refrigerator for an hour. Fry the eggplants cut into cubes. Mix funchose with fried eggplants, Korean carrots and season the ingredients with soy sauce.

Fresh and delicious salad, which will be an excellent replacement for the already boring “Caesar”. Him and on festive table There’s no shame in putting it on and it diversifies the everyday menu very well.

Ingredients:

• Funchoza - 100 grams
• Radishes - 5 pieces
• Turkey – 250 grams
• Carrot - 1 piece
• Onion - 1 piece
• Green onion - 1 bunch
• Garlic - 2 cloves
• Coriander - 1/3 teaspoon
• Soy sauce - 2 tablespoons
• Ground chili pepper - to taste

Preparation:

Pour boiling water over the funchose for five minutes, then drain the water and cut the funchose into small pieces. We chop the vegetables into strips - radishes, carrots, onions, garlic with green onions, just finely chop them. Fry the sliced ​​turkey. Mix the bird with funchose, vegetables, spices and soy sauce. Let the salad sit overnight.

This is exactly the salad you can buy in most supermarkets that sell ready-made products. It is not at all complicated and can be easily prepared even by a novice housewife.

Ingredients:

• Funchoza - 200 grams
• Carrots - 2 pieces
• Fresh cucumber - 1 piece
• Bell pepper - 3 pieces
• Soy sauce - for dressing
• Garlic - 4 cloves
• Vinegar - 2 teaspoons
• Vegetable oil - for dressing
• Salt - to taste

Preparation:

Fill the funchose with cold water for 10 minutes, then cook in a simmer for 5 minutes, then rinse again with cold water. Cut carrots and cucumbers with bell peppers into small strips. Fry the peppers and carrots until tender, add chopped garlic to them at the very end. Add vinegar, soy sauce, cucumber, butter and funchose to the vegetables. Mix all ingredients. Let the salad brew.

For those who perceive zucchini only in the form of caviar, this recipe will be a real discovery. Even those who don’t like vegetable salads won’t be moved by the ears from this snack.

Ingredients:

• Funchoza – 1 pack
• Zucchini - 1 piece
• Eggplant - 1 piece
• Garlic - 7 cloves
• Carrot - 1 piece
• Soy sauce - for dressing
• Apple vinegar- 2 tablespoons
• Fresh greens - 1 bunch
• Favorite spices - to taste

Preparation:

Pour the funchoza with cold water for 10 minutes, then cook in a simmer for 5 minutes, then rinse again with cold water, cut into pieces. Cut the carrots and eggplant with zucchini into small strips. Fry the vegetables until cooked, season, and add chopped garlic at the very end. Add vinegar, soy sauce, chopped herbs and funchose to the vegetables. Mix all ingredients. Let the salad brew.

Lovers warm salads They know that one serving of such a snack can replace a full dinner. This salad is no exception - it turns out to be very filling, but not heavy. What else do you need for dinner?

Ingredients:

• Funchoza - 100 grams
• Chicken fillet - 1 piece
• Cucumber - 1 piece
• Carrot - 1 piece
• Soy sauce - 2 tablespoons
• Pepper - 1 piece
• Vegetable oil - 1 tablespoon
• Sesame - 2 teaspoons
• Seasoning for carrots in Korean - to taste

Preparation:

Pour boiling water over the funchoza and drain the water. We cut the chicken and fry it. We cut the pepper into strips, three carrots on a special Korean carrot grater, and cut the cucumber into half rings. We also fry vegetables (except carrots) until soft. If you want a dressing, mix the sauce with vegetable oil and Korean carrot seasoning. Mix chicken, funchose, chopped garlic, vegetables, sesame seeds with dressing. The salad should still be warm when serving.

The most popular cabbage salad is “Vitamin”, which can be bought in every canteen. But as soon as you add funchose and soy sauce to the well-known ingredients, the salad immediately acquires a restaurant-quality gloss.

Ingredients:

• Funchoza – 1 pack
• Green pepper, not sweet - 1/2 piece
• Cabbage - 300 grams
• Carrot - 1 piece
• Soy sauce - 2 tablespoons
• Sushi vinegar - 1 tablespoon
• Green onion - 1 bunch
• Vegetable oil - 2 tablespoons

Preparation:

Boil the funchose in boiling water for 1 minute. Drain the water and let it cool. Cut the pepper into strips. Shred the cabbage. Three carrots on a grater. Finely chop the onion. Simmer the cabbage in oil for literally 1 minute; it should remain raw, but become soft. Add peppers and carrots to the cabbage, pour vinegar over the vegetables and knead them with your hands. Mix funchose with vegetables, season the salad with soy sauce, and sprinkle green onions on top.

If you can't find sushi vinegar, don't worry. Dilute regular 9% vinegar in the proportion of one tablespoon of vinegar to three tablespoons of water. For this dish you will need 1 tablespoon of the resulting diluted vinegar.

A salad made from pork, vegetables and funchose is very popular among Koreans. Russia also has its own interpretation of this dish.

Ingredients:

• Funchoza – 200 grams
• Meat - 300 grams
• Onion—3 pieces
• Dzhyusai – 200 grams
• Carrots - 2 pieces
• Radish - 2 pieces
• Pepper - 2 pieces
• Vegetable butter – 100 grams
• Vinegar 3%—80 grams
• Tomato paste - 1 tablespoon
• Garlic - 7 cloves
• Salt - 3 teaspoons
• Pepper mixture - 1 teaspoon

36 salad recipes for every taste

30 minutes

170 kcal

5/5 (1)

On the shelves of modern supermarkets, next to ordinary pasta, you can often see a package of noodles with the mysterious Asian name “funchoza”. Unfortunately, not every housewife is familiar with this mysterious “glass noodles,” and it’s a shame.

We urgently need to correct the situation, so today you will learn how to cook delicious and healthy salad from funchose with cucumber and carrots traditional recipe.

Funchose salad with cucumber and carrots

Kitchen appliances: Korean carrot grater.

Cooking sequence

How to choose the right ingredients

• Be careful when studying the composition of funchose indicated on the package. True glass vermicelli is made from green mung bean flour, giving it a white, translucent and matte appearance. If at least one of the criteria does not meet, you have a fake with the addition of wheat starch.
• If the funchose is too white, then most likely the manufacturer cheated by adding rice flour. There is nothing wrong with this, but this additive does not correspond to the traditional recipe.
• Naturally, high-quality vermicelli should not be stuck together, broken, or too soft and at the same time too fragile and crumbling.

Step by step recipe

1. Place vermicelli in boiling water, cook for about 2 minutes, and then rinse under cold water.
   
2. Let the water drain thoroughly from the colander, and then cut your long, very long vermicelli into shorter pieces - it will be most convenient to do this with ordinary scissors, but don’t cut it too small, otherwise the upcoming salad will lose all its national charm.
   
   
3. Grate the carrots on a special grater for Korean carrots, crush them a little with your hands and add them to the translucent cloud of noodles.
   
   
4. Perform the same operation on fresh cucumber(just don’t crush it with your hands).
   
   
5. Cut sweet peppers, preferably multi-colored ones, into thin strips and add to the salad.
   
   
6. Salt all ingredients, season with sugar, coriander and red hot pepper, add crushed garlic and season with acetic acid, soy sauce and vegetable oil.
   
   
7. Mix the salad well, place it in a beautiful bowl and enjoy the original taste.
   
   

Video recipe for preparing salad with funchose and vegetables

If you're still not in love with asian cuisine, try making a salad from funchose. This wonderful video recipe will help you with this, the musical accompaniment of which, made in the national spirit, will set you in the right mood.

How can you decorate such a salad?

You are already convinced that this dish is incredibly tasty, but how can you make a salad with funchoza noodles also attractive to the eye? Decorate it on top with herbs (cilantro, chopped green onions, or you can use regular parsley), sprinkle with sesame seeds or even lay out a geometric pattern from slices of sweet pepper - anything to make your creative soul happy.

Secrets of funchose salad

• Pay attention to the thickness of the funchose: if the diameter of the vermicelli is less than 0.5 mm, you should not even cook it, just pour boiling water for 5 minutes. Thicker vermicelli will have to be boiled, but no more than 3 minutes, since overcooked funchose will limp before our eyes and turn into an unappetizing mush.
• There is no need to salt the water in which the noodles are cooked, because the salad contains already quite salty soy sauce.
• Almost tasteless in itself, funchose is very susceptible to aromas, so you can successfully experiment with various fragrant dressings. At least just try replacing banal sunflower oil with olive, pumpkin or sesame oil, and the taste of the dish will become much richer and more interesting.

How to serve this salad correctly

• Since this dish has Far Eastern roots, it is better to serve it in the appropriate style. The salad looks great in rectangular plates or bowls, and for those who like complete national authenticity, you can serve it with wooden sticks instead of forks.
• Funchose salad is hearty and, at the same time, dietary dish. It can be safely served even for a late dinner as an independent dish or as a side dish for any type of meat or fish.

Salad preparation options

• In fact, such a salad can be prepared not only from funchose, but also from rice noodles - try it, it also turns out very tasty.
• Using the same recipe, you can prepare a salad with funchose noodles and ready-made Korean carrots– the dish will turn out a little sharper and piquant.
• The recipe for Korean funchose salad with meat is suitable for a hearty meal. Just add chicken or pork to all the ingredients, and even picky men will like the dish.
• In fact, salads are one of the most economical and easiest sections of cooking. Just look at the delicious vegetable salads, which can be served both as an appetizer and as a side dish. Try making a light one. It turns out no less tender and fresh (forgive the tautology). Your collection of simple spring recipes can replenish, and if you want something spicy, feel free to cook it.

As you know, salad can be made from anything. Experiment, trust your intuition and share your successes in the comments.

Give preference to excellent detailed recipes for salad with funchose on the culinary harmony of tastes website. Try interesting variations with various meats and meat by-products, fish, seafood, mushrooms, bell peppers, fresh and pickled vegetables, unique and non-standard sauces.

Funchoza, or “glass noodles,” is a very useful culinary ingredient. It combines brilliantly with almost all foods and sauces. You can use it to prepare both a main, hot dish and all kinds of snacks and salads. Particularly rich culinary compositions are obtained by combining funchose with meat in salads. It is best to choose not too fatty varieties of pork and beef, sausages and ham, chicken fillet, and fish meat. The range of taste is varied by vegetables: carrots, radishes, cucumbers, zucchini and eggplants, tomatoes and peppers. And the use of various spices and dressings allows you to get an amazing new dish every time.

The five most commonly used ingredients in funchose salad recipes:

Interesting recipe:
1. Prepare the sauce: mix honey, salt, lemon juice, pepper, garlic, soy sauce and a little refined vegetable oil.
2. Prepare funchose according to instructions. Rinse. Let cool.
3. Carefully cut the boiled chicken fillet into cubes.
4. Cut the cucumber and sweet pepper into thin strips. Grate the carrots on a “Korean” grater.
5. Combine vegetables, meat, funchose.
6. Season with sauce, sprinkle with herbs.
7. Let it brew for 2-3 hours.

Five of the fastest salad recipes with funchose:

Helpful Tips:
. Salads with funchose can be prepared in excess. Over time, the food will only get better, filled with all the flavors.
. In salads you can use lightly fried minced meat, smoked meats, pieces of sausage or ham.
. If you plan to fry the funchose after boiling, then the cooking time should be halved.