Salad with funchose and ham recipe. Salads with funchose - four delicious recipes

The modern housewife’s life is simply wonderful; she decided to please her family with pizza, a dish of Italian national cuisine, and they did. I decided to surprise you with a salad with funchose, please, bought glass or Chinese noodles in the supermarket and - forward - to the stove and the kitchen table.

In general, funchose is a ready-made dish of Chinese or Korean cuisine, which is based on bean noodles. It is very thin, white, and becomes transparent when cooked.

It is usually served with vegetables, but there are recipes where, in addition to these ingredients, meat, fish or real seafood are added. This material contains a selection of exotic, but very tasty recipes.

Salad with funchose and vegetables - photo recipe

Transparent or “glass” funchose noodles are extremely popular in Japan, China, Korea and other Asian countries. A variety of soups, main courses, warm and cold salads are prepared from it. An adapted recipe for a salad made from funchose and a set of fresh vegetables will help you prepare a delicious salad in your home kitchen.

To prepare 5-6 servings of funchose salad you need:

  • Fresh cucumber weighing 80-90 g.
  • Onion weighing 70-80 g.
  • Carrot weighing about 100 g.
  • Sweet pepper weighing about 100 g.
  • A clove of garlic.
  • Funchoza 100 g.
  • Sesame oil, if available, 20 ml.
  • Soy 30 ml.
  • Rice or simple vinegar, 9%, 20 ml.
  • Ground coriander 5-6 g.
  • Chili dry or fresh to taste.
  • Soybean oil or other vegetable oil 50 ml.

Preparation:

1. It is advisable to cut funchoza, rolled into rolls, crosswise with scissors. This technique will make eating ready-made funchose salad with a fork more convenient.

2. Place the funchose into a saucepan and fill it with a liter of boiling water.

3. After 5-6 minutes, drain the water and rinse the noodles under running cold water.

4. Cut the pepper and cucumber into strips or thin strips. Crush the garlic with a knife and chop finely. Cut the onion into slices and grate the carrots on a special grater. If it is not there, then cut the carrots into as thin strips as possible. Place all vegetables in a bowl.

5. Add funchose to them. Combine vegetable oil with coriander, vinegar, soy, sesame oil. Add chili pepper to taste. Pour the dressing into the funchose with vegetables, stir and leave for an hour.

6. Place the prepared salad of funchose and fresh vegetables into a salad bowl and serve.

Delicious salad with funchose and chicken

As mentioned above, the national dish funchoza is boiled bean noodles with various vegetables and seasonings. For a male audience, you can prepare a salad with noodles and chicken.

Ingredients:

  • Chicken fillet – 1 breast.
  • Funchoza – 200 gr.
  • Green beans – 400 gr.
  • Onions – 2 pcs. small size.
  • Fresh carrots – 1 pc.
  • Bell pepper – 1 pc.
  • Classic soy sauce – 50 ml.
  • Rice vinegar – 50 ml.
  • Salt.
  • Ground black hot pepper.
  • Garlic – 1 clove.
  • Vegetable oil.

Algorithm of actions:

  1. Prepare funchoza according to instructions. Pour boiling water for 7 minutes, then rinse with cool water.
  2. Boil green beans in water with a little salt.
  3. According to the rules, chicken meat is cut off the bone. Cut across the grain into oblong small bars.
  4. Place in a frying pan with hot oil. Fry until almost done.
  5. Send onions here, pre-cut into half rings.
  6. In a separate frying pan, fry beans, bell peppers, cut into oblong strips, carrots, chopped using a Korean grater.
  7. For aroma and taste, add hot pepper and a clove of garlic, previously crushed, to the vegetable mixture.
  8. In a beautiful deep container, combine the prepared funchose, vegetable mixture and chicken with onions. Sprinkle with a little salt.
  9. Season with soy sauce, which will make the color of the dish darker. Add rice vinegar; it will give this unusual salad a pleasant sourness.

Leave for 1 hour to marinate vegetables and meat. Serve for dinner, Chinese style.

Recipe for salad with funchose and meat

A similar recipe is suitable for preparing a salad with white bean noodles and meat. The difference is not only that beef replaces chicken, but also in the addition of fresh cucumber to the salad.

Ingredients:

  • Beef – 200 gr.
  • Bean noodles (funchose) – 100 gr.
  • Bell pepper – 1 pc. red and 1 pc. yellow color.
  • Fresh cucumber – 1 pc.
  • Carrots – 1 pc.
  • Garlic – 1-3 cloves.
  • Vegetable oil.
  • Soy sauce – 2-3 tbsp. l.
  • Salt.
  • Spices.

Technology:

  1. The cooking process can begin with funchose, which should be poured with boiling water for 7-10 minutes, then rinsed with water.
  2. Cut the meat into oblong thin bars. Place in heated oil, chop the garlic here, add salt, followed by spices.
  3. While the meat is fried, prepare the vegetables - rinse and peel.
  4. Cut the peppers into strips, the cucumber into circles, and chop the carrots on a Korean grater.
  5. Add chopped vegetables to the meat and continue frying.
  6. After 5 minutes, add noodles.
  7. Transfer to a deep salad bowl. Drizzle with soy sauce.

You can serve warm or chilled, garnishing the dish with green onions and sesame seeds. If you don't have chicken or beef, you can experiment with sausage.

How to prepare salad with funchose in Korean at home

Funchoza is used in both Chinese and Korean cuisine, where it is served with a large number of different vegetables and spices.

Ingredients:

  • Funchoza – 100 gr.
  • Carrots – 1 pc.
  • Cucumber – 1 pc.
  • Bell pepper – 1 pc. red (for color balance).
  • Greenery.
  • Garlic – 1-2 medium cloves.
  • Dressing for funchose – 80 gr. (you can prepare it yourself from oil, lemon juice, salt, sugar, spices, ginger and garlic).

Algorithm of actions:

  1. Pour boiling water over the noodles for 5 minutes. After draining the water, rinse the noodles with cool water.
  2. Start chopping vegetables. Grind the carrots on a special grater. Then add salt and press with your hands to make it more juicy.
  3. Cut the pepper and cucumber equally into thin strips.
  4. Place all the vegetables in a container with funchose, add more chopped herbs, crushed garlic cloves, salt, spices and dressing.

Mix the salad and leave in a cool place for at least 2 hours to marinate. Before serving, it is recommended to mix everything again.

Chinese salad with funchose and cucumber

A salad of this kind is prepared not only by Korean housewives, but also by their neighbors from China, and it will not be possible to immediately find out who makes it tastier.

Ingredients:

  • Funchoza – 100 gr.
  • Carrots – 1-2 pcs.
  • Garlic – 1-2 cloves.
  • Cucumber – 2 pcs.
  • Vegetable oil.
  • Korean carrot seasoning.
  • Onions – 1 pc.
  • Greenery.
  • Salt.
  • Vinegar.

Algorithm of actions:

  1. Place the funchose in boiling water, add salt, vegetable oil (1 tsp), apple or rice vinegar (0.5 tsp). Cook for 3 minutes. Leave in this water for half an hour.
  2. Prepare carrots in Korean style. Grate, mix with salt, hot pepper, special seasonings, vinegar.
  3. Fry the onion in oil, transfer to a container, pour hot oil from the frying pan over the carrots.
  4. Mix funchose, onion, pickled carrots.
  5. Add cucumber cut into strips and chopped greens to the cooled salad.

Serve chilled; this salad goes well with Chinese chicken.

Recipe for funchoza noodle salad with shrimp

Beans look good in salads and with seafood, such as shrimp.

Ingredients:

  • Funchoza – 50 gr.
  • Shrimp – 150 gr.
  • Zucchini – 200 gr.
  • Sweet pepper – 1 pc.
  • Champignons – 3-4 pcs.
  • Olive oil – ½ tbsp. l.
  • Soy sauce – 2 tbsp. l.
  • Garlic – 1 clove for flavor.

Algorithm of actions:

  1. Heat olive oil, add peppers, champignons and zucchini cut into strips. Fry.
  2. Boil shrimp and add to the frying pan.
  3. Crush the garlic here and pour in the soy sauce.
  4. Prepare funchose as indicated in the instructions. Rinse with water and place in a sieve. Add to vegetables.
  5. Simmer for 2 minutes.

The dish can be served in the same pan (if it has an aesthetic appearance) or transferred to a dish. The final touch is to sprinkle the dish generously with herbs.

Funchoza is a popular vermicelli of Asian cuisine, which has a characteristic transparency and is an ingredient in many salads, side dishes and snacks. Such vermicelli is prepared from rice flour or starch from mung beans, yams, potatoes, cassava or sweet potatoes. Very often, funchose is added to salads, because this ingredient makes them very filling and gives them an exquisite Asian charm.

How to properly boil funchose

This vermicelli is so thin that it requires special preparation, because it is extremely easy to overcook or undercook. Overcooked vermicelli loses all shape and turns into a shapeless mass. Undercooked funchose will be sticky and tasteless. But prepared funchoza, observing all the nuances, will be elastic, slightly crispy, and will acquire a characteristic light shine.

  • Funchoza is most often produced in a diameter of 0.5 mm and such vermicelli should not be cooked, you just need to pour boiling water over it.
  • The funchoza is boiled thicker, but only for 3-4 minutes.
  • To ensure that the vermicelli comes out crumbly and does not stick together, you should pour 1 tablespoon of unrefined oil into the water before boiling.
  • After cooking, the vermicelli should be rinsed with cold water.

Snack salad with funchose, mushrooms and squid

This salad is not only very piquant, but also extremely filling. Mushrooms and squid give the noodles a special flavor, and the spicy dressing creates the perfect Asian aftertaste of the dish.
Ingredients:

  • champignons – 300 g
  • black pepper – 5 g
  • squid – 300 g
  • vegetable oil - for frying
  • onion – 150 g
  • salt - to taste
  • lime – 1/2 pcs.
  • vinegar – 1 tsp.
  • olive oil – 3 tbsp.
  1. Wash the mushrooms thoroughly, chop into large slices, cut the onion into cubes.
  2. Saute slices of champignons with onions in a small amount of oil, bring to taste with pepper and salt. Let cool completely.
  3. Prepare funchose depending on the type of vermicelli, then rinse.
  4. Boil squid with salt until characteristic white color.
  5. Cut the seafood into rings and fry in a frying pan.
  6. Mix salad dressing - salt, lime juice, vinegar, pepper and olive oil.
  7. Season the funchose with mushrooms, onions and fried squid, and pour the aromatic lime dressing over the salad.


Korean salad

A spicy salad with glass noodles in the Korean style will be a spicy and unusual addition to the holiday menu.
Ingredients:

  • ground black pepper – 1/2 tsp.
  • funchose – 150 g
  • olive oil – 4 tbsp.
  • coriander – 1/2 tsp.
  • dill - to taste
  • garlic – 4 cloves
  • fresh cucumber – 1 pc.
  • red pepper – 1/2 tsp.
  • carrots – 1 pc.
  • vinegar - 1 tbsp.
  • parsley – 1 sprig
  • salt - to taste
  1. Steam the funchose using boiling water.
  2. Cut the carrot and cucumber halves into strips or chop them using a special attachment. Chop the greens thoroughly, distribute the garlic with the flat of a knife.
  3. Drain the water from the finished noodles and rinse thoroughly.
  4. Mix two types of pepper, olive oil, coriander, garlic, vinegar and herbs in a separate container.
  5. Combine funchose with vegetables, pour in aromatic dressing and leave for at least 3 hours to soak.
  6. Serve ready-made Korean salad as an appetizer with fish or meat dishes.


Salad with shrimp

This salad is distinguished not only by its aroma and delicate taste, but also by its exquisite presentation. Shrimps go well with rice vermicelli, and the original dressing harmoniously combines all the components of the dish.
Ingredients:

  • funchose – 100 g
  • soy sauce – 1 tsp.
  • sweet pepper – 1/2 pcs.
  • shrimp – 10 pcs.
  • salt - to taste
  • sesame seeds – 1/2 tsp.
  • garlic – 1 clove
  • carrots – 1/2 pcs.
  • lemon – 10 g
  • green onions – 3 feathers
  • sesame oil – 2 tsp.
  • parsley – 1 sprig
  1. Prepare funchose in any available way. Then drain the liquid from the vermicelli and rinse.
  2. Chop the peppers and carrots into strips and fry in a saucepan until golden brown. At the end of cooking, add peeled shrimp, then chopped garlic, chopped onion and pour soy sauce and sesame oil over the vegetable mixture with shrimp.
  3. Stew the vegetables and shrimp for about a minute, then place them on a plate.
  4. Add funchose to the salad, mix and sprinkle with sesame seeds. If desired, add chopped parsley to the dish.
  5. Serve the salad warm, garnished with a slice of lemon.


Japanese crab salad with funchose

This dish is not only very popular in Japan, but in all Asian countries. To prepare this salad, Japanese mayonnaise is used, because it has a slightly different taste from the sauce we are used to. Japanese mayonnaise is made from rice vinegar, yolks, soybean oil and yuzu and miso pastes. This sauce can be found in the sushi departments of supermarkets, or you can replace it in the dish with the usual mayonnaise.
Ingredients:

  • crab meat – 250 g
  • chili sauce – 1 tsp.
  • sesame oil – 1 tsp.
  • mayonnaise – 75 g
  • cucumber – 1 pc.
  • mint – 5 g
  • carrots – 1 pc.
  • funchose – 100 g
  • cilantro – 5 g
  • lemon juice – 1 tsp.
  1. Thinly slice snow crab, seedless cucumber and carrot.
  2. Prepare funchose according to the type of vermicelli.
  3. Mix chili sauce, mayonnaise, lemon juice and sesame oil for salad dressing.
  4. Finely chop the cilantro and mint.
  5. Combine crab meat, vegetables and funchose, generously seasoning with the prepared sauce. Serve the salad immediately, garnished with a mint leaf.


Vietnamese salad

This dish is distinguished by its satiety, unusual taste and a very harmonious combination of ingredients. This salad will decorate any celebration and will also suit theme nights.
Ingredients:

  • daikon – 120 g
  • black pepper – 1/2 tsp.
  • canned tuna – 120 g
  • rice vinegar – 50 ml.
  • carrots – 100 g
  • lime juice – 1 tsp.
  • chili pepper – 5 g
  • funchose – 50 g
  • sesame oil – 2 tbsp.
  • ginger root – 1/2 tsp.
  • soy sauce – 3 tbsp.
  1. Grate the daikon and carrots on a mandalin using a Korean carrot attachment.
  2. Season the vegetables with one tablespoon of sauce and rice vinegar. Leave to simmer for 15 minutes, then squeeze out excess marinade from the vegetables, which will later be useful for dressing the salad.
  3. Prepare funchose by steaming with boiling water for 5 minutes. Then drain the water and rinse the vermicelli.
  4. Remove the seeds from the chili pepper and cut into strips. Grind the ginger root.
  5. Add black pepper, lime juice, remaining soy sauce, chili pepper and ginger to the marinade that remains after the vegetables.
  6. Distribute the tuna behind the fibers, add funchose and vegetables to it.
  7. Before serving, pour the prepared spicy dressing over the salad and garnish with a slice of lemon or herbs.


Hearty Chinese salad

This treat is suitable for celebrations and a regular lunch. The dish is not only satisfying, but also very flavorful.
Ingredients:

  • eggplants – 250 g
  • funchose – 100 g
  • vegetable oil – 2 tbsp.
  • black pepper – 0.5 tsp.
  • onion – 1 pc.
  • tomatoes – 250 g
  • parsley – 7 g
  • beef tenderloin – 300 g
  • salt - to taste
  1. Boil beef tenderloin until done. When cut, fully cooked meat should be free of blood. Cool the meat completely and cut into strips.
  2. Chop the onion and fry in oil along with the eggplants, which should be cut into cubes. Sauté vegetables for about 15 minutes.
  3. Meanwhile, prepare the vermicelli by pouring boiling water over the funchose.
  4. Cut the tomatoes into slices, finely chop the greens.
  5. Drain the liquid from the vermicelli.
  6. Mix funchose, eggplant, beef, tomatoes and herbs. Bring the salad to taste, pour over vegetable oil and serve warm.


Chinese vermicelli salad with bacon

This salad will be a beautiful and original dish for any occasion. The delicacy is very tasty and beautiful to look at.
Ingredients:

  • bacon – 150 g
  • olive oil – 1 tbsp.
  • eggs – 2 pcs.
  • funchose – 100 g
  • salt - to taste
  • green onions – 5 g
  • black pepper – 5 g
  1. Cut the bacon into strips and sauté in a saucepan without oil until golden brown.
  2. Beat the eggs with spices and fry the egg pancake in a frying pan on both sides until cooked.
  3. Cut the cold pancake into strips.
  4. Chop the tomatoes into slices and chop the onion.
  5. Prepare funchoza using boiling water and rinse.
  6. Mix tomatoes, bacon, funchose and onions, seasoning the salad with oil. Garnish the dish with pieces of egg pancake.


Salads with glass vermicelli are extremely varied, filling and tasty. They are prepared not only in Asia, but all over the world. If you have not yet encountered funchose, be sure to start your acquaintance with this wonderful vermicelli by preparing a salad and you will certainly fall in love with the delicate and unusual combinations of Asian cuisine.

Vegetable salads - simple recipes

Salad with funchose is an amazing combination of Asian rice noodles and traditional vegetables and meat. Watch step-by-step recipes and cooking videos.

20 minutes

170.1 kcal

5/5 (2)

I want to present you with two recipes for funchose salad with cucumber and carrots: one vegetarian, and the other with meat. If you suddenly hear the word “funchose” for the first time, do not be alarmed and do not rush to close this recipe - most likely, you are familiar with this ingredient, just under a different name.

Funchoza is a popular dish of Korean, Chinese, Japanese, Vietnamese and other Asian cuisines, which in our everyday life is called glass noodles. It is mainly made from mung bean starch (in our country they are known as mung beans) or from rice starch.

Today, I will answer the question of how to prepare funchoza rice noodle salad. You can take my word for it, I am very competent in this matter. Having discovered this dish with my mother once, we make sure to cook it at least once a month, or even more often, since we are big fans of Asian cuisine.

In addition, you don’t have to stand around for a long time preparing this salad and kill your precious time: while the noodles are cooking, we go about our business, while it cools, we prepare the vegetables and dressing. As a result, even in the morning before work, you can refresh yourself with a nutritious salad made from funchose, rather than having to eat sandwiches and coffee in a hurry.

Vegetarian funchose salad recipe

Kitchen appliances: plate.

Ingredients and preparation

You will need:

You can find funchoza noodles in a supermarket or hypermarket in the pasta section, and if not there, then look next to the sushi products. Usually there are 4-8 “skeins” of these noodles in a package. In this recipe I use two “skeins” for two servings: for myself and for my mother.

You can use any vegetable oil, but I would recommend sesame oil, as it has a very pleasant taste, and it is what is most often used in Korea and the rest of Asia.

The red color of the sweet pepper is not a prerequisite, you can use both green and yellow, but if you want the dish to look brighter, red is perfect.

If you are concerned that there are too few carrots, cucumbers and sweet peppers, you can increase their portion, but I would not recommend it, since the star of this dish is still funchose noodles; they should not lose their taste and texture due to the abundance of vegetables.

Now let's move on directly to how to make a salad with funchoza noodles.


You can eat it right away, but it will be better if you let the salad with funchose sit for a while so that the funchose is saturated with all this and the vegetables become softer.

Recipe for Korean funchose salad with beef

Cooking time: 30 minutes.
Number of servings: 2 servings.
Kitchen appliances: plate.

Ingredients:

  • funchose noodles – 100 g;
  • beef fillet – 150 g;
  • carrots – ½ piece;
  • red bell pepper – ½ piece;
  • onion – 1 piece;
  • garlic – 1 clove;
  • salt - a pinch;
  • pepper – ½ tsp;
  • soy sauce – 1½-2 tbsp;
  • vegetable oil – 1 tbsp.

I wrote that I will use beef, but you can also use any other type of meat. It will also be very tasty with chicken.

Cooking sequence

  1. Cut the meat into long slices and fry in a heated frying pan with oil.

  2. Sprinkle with salt and pepper, stir our beef periodically. As soon as it turns golden brown, move on to the next stage.

  3. We cut the carrots and pepper into strips, and the onion into half rings and add all this to our meat. Fry for another 10 minutes, stirring constantly, so that the vegetables are fried and softened.

  4. Crush the garlic and add it to the frying pan along with soy sauce, then simmer over low heat for another 5 minutes.

  5. During this time, boil our funchose and also put it in a frying pan.

  6. Stir, cover with a lid and cook over low heat for another 2 minutes.

  7. Funchose salad with meat is ready!

Video recipe for salad with funchose

The video shows a similar recipe for Korean-style funchoza salad with meat.

In addition to using different meat, this recipe differs from mine in that it uses a special funchose salad dressing, which, alas, is not available in all stores. But if you come across such a dressing somewhere, be sure to try cooking it according to the recipe from this video.

Funchoza or glass noodles, as they call it in Asian countries. These are clear noodles that are eaten both cold and hot. They create “glasses” from mung beans, or rather, its starch. That is, in essence, these are transparent starchy noodles. Shall we try a Korean-style funchose salad with carrots?

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

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

You will need:

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

Funchose salad in Korean recipe:

  1. Wash the chicken fillet, remove fat and films, cut it into strips along the entire breast. They will turn out quite long.
  2. Heat a frying pan with oil over high heat. Throw in chicken slices with spices to taste and fry them.
  3. Peel the onion, remove the roots, wash your hair.
  4. Then cut both heads into half rings and let them fry with the onions.
  5. Boil enough water to pour over the noodles. Pour it over for 6-7 minutes and cover with a saucer/lid. Then drain the water and rinse the noodles with cold water.
  6. Rinse the pepper, cut out the membranes and seed pods, cut the pulp into thin strips.
  7. Remove the ends from the green beans and boil for five minutes in boiling water.
  8. Trim the carrots with a sharp knife if necessary.
  9. Peel the garlic, cut off the dry root, and chop in a convenient way.
  10. Heat a frying pan with oil and add green beans, pepper, some spices to taste and garlic. Fry until done.
  11. Combine chicken, carrots, funchose, fried vegetables, soy sauce, and rice vinegar.
  12. Let the dish sit for at least an hour.

Important: when steaming funchose, do not forget about time; if you keep it in water for too long, it will become soggy, like any other paste. But if you don’t cook it enough, it will be raw and ruin the whole salad. The packaging always (!) indicates the time for which the noodles need to be steamed. It is important to strictly adhere to the recommendations.

Korean salad with funchose

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

For a Korean salad with funchose you need:

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

Korean funchose salad recipe:

  1. Rinse and cut the eggplants.
  2. Cut the rings into strips.
  3. Peel the onion, cut off the roots, rinse the onion with running water.
  4. Cut the onion into half rings or strips.
  5. Pour a little oil into a frying pan, heat it and add the onions and eggplants. Fry until golden brown.
  6. Add chili, pink peppercorns, pepper flakes, nutmeg and ketchup. Add water and simmer for another minute, combining all the ingredients together.
  7. Pour boiling water over the noodles and leave for five minutes, then drain and rinse the funchose with running water.
  8. Wash the cucumber, cut off the ends and grate it using a grater.
  9. If the carrots are long, shorten them a little.
  10. Combine funchose, carrots, cucumber and eggplant with onion.
  11. Place the salad on a plate and garnish it with pieces of crab meat.
  12. Sprinkle sesame seeds, previously fried in a dry frying pan, on top.

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

Korean funchose salad recipe with meat

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

For those who like to eat delicious food and recharge themselves with vitamins, we recommend trying, and. The unsurpassed taste and benefits of the dishes will, as always, be appreciated.

For the Korean funchose salad you need:

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

How to make funchose salad in Korean:

  1. Peel the onion, remove the roots. Wash the head and cut into half rings.
  2. Wash the meat, remove films and fat.
  3. Cut the meat into cubes or strips.
  4. Heat a frying pan with oil, add onion and fry it until golden brown.
  5. Add meat and soy sauce there.
  6. Cover the pan with a lid and simmer the meat until fully cooked.
  7. Rinse the peppers, cut out the membranes and the seed capsule.
  8. Cut the pepper fillet into thin strips.
  9. Wash the cucumbers, cut off the ends and cut into strips.
  10. Add peppers and cucumbers to the meat, simmer until soft.
  11. Cool the finished mass.
  12. Pour boiling water over funchoza for three minutes (but it all depends on the size of the noodles), then drain the water and rinse the noodles with running water.
  13. If the noodles are very long, you can chop them with a sharp knife.
  14. The carrots can be shortened if the sticks are too long.
  15. Add funchose and carrots to the frying pan, mix the mixture and place in a salad bowl.

Tip: to make the funchose salad with Korean carrots more homemade and more “our way”, you can try adding a little homemade mayonnaise to it for taste. In addition, the taste of this mayonnaise is not at all similar to that sold in the store. So what does it take? You just need to give it a little more time by preparing the mayonnaise yourself. To do this you will need butter, eggs or just their yolks, a little lime or lemon juice, salt, mustard and sugar. All ingredients, except oil and mustard, must be whipped into a single mass using a submersible blender. When the mass becomes homogeneous, begin to pour in the oil in a thin ribbon. The oil encourages the thickness of the sauce, so if the mayonnaise is already thick enough for you, you can stop adding the oil. Lastly, add mustard to taste. It gives mayonnaise a piquant sourness and therefore needs to be checked for taste. When the sauce, in your opinion, has reached perfection, it needs time to brew. Store homemade mayonnaise for up to seven days in a closed container in the refrigerator.

Funchose salad recipe in Korean

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

What you will need:

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

Funchoza salad in Korean:

  1. Boil 750 ml of water and pour it over the noodles.
  2. Cover with a lid/saucer for ten minutes and set aside.
  3. Then drain the water and rinse the noodles with running water.
  4. Chop the noodles if they are too long.
  5. Rinse the pepper and remove seeds and membranes.
  6. Cut the sirloin into strips.
  7. Peel the onion, remove the roots and cut the head into strips.
  8. Defrost and rinse shrimp.
  9. Boil a saucepan with water, you can add a bay leaf and a slice of lemon.
  10. Throw seafood into boiling water for four minutes, then remove and cool.
  11. Remove the heads, tails, shells and intestines from the cooled shrimp.
  12. Rinse and chop the cilantro.
  13. Peel the garlic, cut off the dry root, and chop in a convenient way.
  14. For the dressing, combine garlic, 45 ml of water (you can leave it from the noodles), curry, soy sauce, two parts cilantro, lemon juice and oil. Boil for two minutes.
  15. Combine noodles with shrimp, carrots, peppers and onions. Add the remaining cilantro and pour over the dressing. Mix the salad with Korean funchose and serve.

Korean funchose salad with vegetables

Funchose salad in Korean recipe:

  1. Pour boiling water over the funchose and do not touch it for several minutes. Read more on the product packaging.
  2. Drain the finished funchose, rinse with running water and place in a bowl.
  3. Combine egg, olive oil, soy sauce and water. Whisk everything into a homogeneous mass.
  4. Bake pancakes in a hot dry frying pan, and in essence, it will be an omelette.
  5. Cool the finished pancake/pancakes and then cut into strips.
  6. For the dressing, combine soy sauce, chili flakes, olive oil, garlic, ginger, brown sugar, rice vinegar, coriander and sesame oil.
  7. Mix all ingredients well and let them brew.
  8. Rinse and chop the Chinese cabbage.
  9. Wash the cucumbers and cut into strips.
  10. Rinse the green onions and chop finely.
  11. On a dish, mix funchose, green onions, carrots, cucumbers, cabbage and egg pancakes.
  12. Season the funchose salad with vegetables in Korean with the prepared sauce and serve.

Tip: As an experiment, you can season the salad with a Greek yogurt-based sauce. It will turn out truly elegant and very unusual. Combine chopped garlic, grated cucumber and a bunch of chopped dill with Greek yogurt. Let the dressing sit for at least half an hour and season your favorite dishes.

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

2017-03-12

Funchoza, as it is also called “glass noodles,” is pasta that has a transparent appearance, which leads to such a name. Funchoza will help us prepare very tasty salads; we bring to your attention several excellent recipes.

How to properly prepare funchose

To prepare a delicious salad with funchose or an appetizer, first of all, these noodles need to be properly boiled.
If your funchose has a diameter of up to 0.5 mm, you just need to pour boiling water over it, cover with a lid and leave for 5 minutes, then drain the water, but if the noodles are thicker, then they are cooked in the same way as regular noodles - dipped in salted boiling water, but boiled no more than 3-4 minutes.

OVERCOOKED FUNCHOSE will be soggy, and undercooked FUNCHOSE will stick to your teeth; properly boiled glass noodles will be soft, but slightly crunchy.

SO THAT THE FUNCHOSE DOES NOT STICK UP WHEN COOKING, you need to add vegetable oil to the water at the rate of 1 tbsp. for 1 liter of water.
If you bought funchose in the form of “skeins”, you need to prepare it as follows: tie the skein with thread, pour water into a deep saucepan (1 liter of water per 100g of noodles), put 1 tsp. salt and 1 tbsp. vegetable oil (based on 1 liter of water), bring to a boil, lower the skein of noodles, boil for 3-4 minutes, drain in a colander, place under cold running water, then take by the thread and shake to drain excess water, place on a cutting board board, remove the thread, cut the funchose crosswise using a sharp knife into strips of the desired length.

1. Funchoza in Korean

Products:

1. Funchose vermicelli – 145 gr.

2. Carrots – 100 gr.

3. Fresh cucumbers – 145 gr.

4. Sweet pepper – 45 gr.

5. Garlic – 15 gr.

6. Greens – 30 gr.

7. Soy sauce, vegetable oil

How to cook funchose in Korean:
Pour boiling water over funchoza for 5-7 minutes, drain in a colander and rinse with cold boiled water. Chop all vegetables, except garlic and herbs, into thin strips, finely chop the herbs and garlic. Grind the chopped carrots with your hands until the juice appears. Combine all products and mix well, then leave in the cold for 2 hours to infuse, and mix thoroughly again before serving.

2. Funchoza

Products:

1. Vermicelli Funchoza - 100 gr.

2. Carrots-150 gr.

3. Bell pepper - 150 gr.

4. Cucumbers - 150 gr.

5. Onion - 150 gr.

6. Vegetable oil

7. Salt, pepper, ground coriander

How to prepare funchose:
Cut the peeled onions, carrots, cucumbers and peppers into strips. Fry the onions in vegetable oil, add carrots to it, and a little later - pepper. Prepare funchose (pour boiling water over it and leave for 5 minutes.) Rinse under running cold water. Mix funchose with toasted vegetables and cucumbers, salt, pepper, add coriander (or soy sauce). Let the funchose brew for an hour.

3. Funchoza with mushrooms and vegetables

Products:

1. Rice noodles - 250 gr.

2. Bell pepper - 1 pc.

3. Carrots - 1 pc.

4. Zucchini - 1 pc.

5. Onion - 1 pc.

6. Tomato - 1 pc.

7. Boiled porcini mushrooms - 150 gr.

8. Peking cabbage - 100 gr.

9. Fresh ginger to taste

10. Garlic to taste

11. Soy sauce

How to cook funchose with mushrooms and vegetables:

Bring the water to a boil, add some salt, put the noodles in boiling water, remove the pan from the heat and leave the noodles for 5-7 minutes.

Then place the noodles in a sieve to drain the water.

Heat olive oil in a frying pan. Place finely chopped onions and carrots in oil. Fry until golden brown and add thinly sliced ​​zucchini and pepper. Simmer until vegetables are soft. Add the mushroom slices and simmer for a couple more minutes. Add finely chopped tomato and shredded cabbage. When the vegetables become soft, add chopped garlic, finely chopped ginger and soy sauce. Mix and add noodles. Stir, heat and remove from heat.

4. Funchoza - curry with mushrooms and vegetables

Products:

1. Rice noodles - 150 gr.

2. Sweet pepper - 1 pc.

3. Carrots - 1 pc.

4. Cucumbers - 1 pc.

5. Champignon mushrooms - 100 gr.

6. Fresh cilantro - 20 gr.

7. Lemon juice - 1 tbsp. spoon

8. Olive oil - 4 tbsp. spoons

9. Soy sauce - 8 tbsp. spoons

10. White sesame - 2 tbsp. spoons

11. Water - 50 ml.

12. Garlic - 2 cloves

13. Curry - 5 gr.

Marinade:

1. Soy sauce

4. Lemon juice

5. Olive oil

How to cook funchoza - curry with mushrooms and vegetables:
The peculiarity of this dish is the unusually chopped vegetables - thin strips will certainly decorate the salad.
Peel and chop the mushrooms. Place in boiling water for 5 minutes, then drain the water and set the mushrooms aside. Peel the carrots. Then cut the cucumber and carrots into thin strips using a paring knife.
Next, cut the carrots and cucumber into thin strips. Take a small pepper (or half), remove seeds and cut into thin strips. Pour cold water over the rice noodles for 3 minutes, then drain the water and pour boiling water over it for 5 minutes. Meanwhile, prepare the marinade. To do this, take 50 ml of warm water, soy sauce, chopped cilantro, garlic (chopped), lemon juice and olive oil. Combine all ingredients in a saucepan and simmer for 2 minutes over low heat. Mix vegetables, mushrooms, noodles. Pour over marinade, mix everything and leave for 30 minutes.

Then transfer the funchose to a salad bowl and sprinkle with fried sesame seeds. The dish is ready.

5. Funchoza with beef

Products:

1. Boiled funchose - 300 gr.

2. Vegetable oil - 1 tbsp. spoon

3. Beef fillet - 300 gr.

4. Carrots - 2 pcs.

5. Bell pepper - 1 pc.

6. Onion - 1 pc.

7. Garlic - 2 cloves

8. Soy sauce - 2 tbsp. spoons

9. Salt, pepper

How to cook funchose with beef:

Heat vegetable oil in a deep frying pan and fry the beef fillet in it,
cut into thin slices. When the meat acquires a golden hue, add carrots and Bulgarian
pepper, cut into thin strips, and onion, cut into half rings.

Fry everything together for another 10 minutes, then add chopped garlic, soy sauce, salt, black
pepper to taste and simmer for another 5 minutes.

Add pre-boiled funchose to the prepared meat and vegetables, carefully
stir, cover and heat over low heat for 2 minutes.
Pepper can be replaced with green radish; my family doesn’t eat it, so I add pepper.

6. Classic funchose

Products:

1. Funchoza noodles

2. Meat (any)

3. Vegetable oil

4. Soy sauce

6. Black pepper,

7. Coriander

8. Red pepper,

9. Carrots

10. Cucumber

11. Lemon juice and salt - to taste

How to prepare classic funchose:

Take the funchose, pour boiling water over it and leave for 10 minutes. Place the funchose in a colander and rinse under running water, leave to drain.

Cut the meat into thin strips and fry in a frying pan until cooked, add funchose, soy sauce and simmer a little (3-5 minutes). Then add garlic, spices (black pepper, coriander, red pepper), stir and turn off the heat. Let cool slightly.

Grate the carrots and cucumber on a Korean grater, add the contents of the frying pan to them, stir and add lemon juice to taste and salt.

7. Funchoza with meat and carrots in Korean

Products:

1. Meat - 200 - 300 gr.

2. Funchoza - 200 gr.

3. Onions - 3 pcs.

4. Korean ready-made carrots - 300 gr.

5. A little vinegar

6. Korean carrot seasoning

7. Salt, pepper.

How to cook funchose with meat and carrots in Korean:
Slice the meat thinly (it’s better if it’s slightly frozen, then it’s easier to slice it thinly), fry in vegetable oil, add salt, add onion chopped into half rings, fry lightly, add Korean carrots, mix, heat in a larger bowl, combine boiled funchose ( It’s better to cut it right away) with meat and vegetables, add seasoning for Korean carrots, a little vinegar (as you like), salt if necessary, pepper, let cool, and of course try it!!!

8. Funchoza with cucumber and carrots

Products:

1. Funchoza - 100 gr.

2. Korean carrots - 60 gr.

3. Soy sauce - 20 gr.

4. Garlic - 2 cloves

5. Fresh cucumber - 1 pc.

6. Olive oil

How to prepare funchose with cucumber and carrots:
Boil the noodles, dry them, let them cool. Cut the cucumber into long thin strips. Combine noodles with carrots and cucumber, add soy sauce. Chop the garlic, mix with olive oil, season the salad and mix.
This is a basic recipe for salad with funchose. If you add, for example, pieces of fried chicken to these ingredients, you will get a delicious salad with funchose and chicken - add products to your liking and invent your own recipes for salads with funchose - in principle, the possibilities in this case are endless, do not be afraid to use your imagination. Meat, fish, seafood, and a lot of options for other vegetables (eggplant, zucchini, bell peppers, radishes, onions, etc.) are suitable.

9. Funchoza with meat (chicken, pork, beef)

Products:

1. Meat - 700 gr.

2. Funchoza - 250 gr.

3. Carrots - 1 pc.

4. Onion - 1 pc.

5. Garlic - 2 cloves

6. Soy sauce

7. Olive oil

8. Black pepper,

How to cook funchose with meat (chicken, pork, beef):

Peel the carrots and onions, cut the onions into half rings, grate the carrots on a coarse grater, cut the meat into thin strips about 0.5 cm thick. Boil the funchose, drain in a colander, rinse with cold running water, and dry. Heat a frying pan with olive oil, add meat, fry for 5 minutes, pepper and salt, add onion, stir, add carrots, stir again, pour in soy sauce, add funchose and garlic passed through a press, stir, simmer for 5 minutes, stirring, serve hot or cold.

10. Funchoza with shrimp

Products:

1. Funchoza - 100 gr.

2. Peeled boiled shrimp - 10 pcs.

3. Sweet pepper - 1/2 pcs.

4. Green onions

5. Garlic - 1 clove

6. Carrots - 1/2 pcs.

7. Sesame oil - 2 teaspoons

8. Sesame seeds - 1/2 teaspoon

9. Soy sauce

10. Parsley

How to cook funchose with shrimp:

Prepare funchose according to instructions. Cut the vegetables into strips, place in a frying pan with vegetable oil and fry for 2-3 minutes, add peeled ready-made shrimp, simmer for 1 minute, add garlic, onions passed through a press, sprinkle with sesame oil, soy sauce, add funchose, stir and simmer for a minute, Before serving, sprinkle with sesame seeds and chopped parsley, serve funchose with shrimp hot or cold.
There are many other ways to prepare funchose, but there is also a universal recipe - cook these noodles with your favorite products and get a dish that will be the most delicious just for you!

11. Funchoza with baked beets and egg pancakes

I love funchose; in my opinion, it is a universal product that absorbs all the aromas and tastes of the ingredients mixed with it. This time I decided to experiment, we liked it. Neutral in taste, funchose and baked beets are ideally complemented by a spicy-sour-sweet dressing, and in addition to the herring, it’s just mmmmm...

Products:

1. Funchoza - 100 gr. (dry)

2. Medium-sized beets - 1 pc.

3. Fresh cucumber - 1 pc.

4. Red onion - 1 pc.

For the egg pancakes:

1. Chicken egg - 2 pcs.

2. Soy and fish sauce - 2 tbsp each. spoons.

3. Starch - 1 tbsp. spoon.

4. Parsley

Refueling:

1. Seed mustard - 1 tbsp. spoon.

2. Lemon juice - 2 tbsp. spoons.

3. Olive oil - 6 tbsp. spoons

4. Garlic - 1-2 cloves (to taste)

5. Honey to taste.

How to prepare funchose with baked beets and egg pancakes:

Wrap the beets in foil and bake in the oven at maximum temperature until soft (approximately 45-60 minutes depending on the size of the beets).

Pour boiling water over funchoza for 5 minutes, until soft, place in a colander, and rinse with cold boiled water. If desired, cut the long funzoza in half with scissors or even shorter.

For the pancake, lightly beat the eggs, sauces, starch and finely chopped herbs. Fry in a frying pan on both sides until cooked. Remove from the pan and cool.

Cut the peeled beets, cucumber and pancake into thin strips, and the onion into thin half rings.

Mix funchose with prepared vegetables and pancake strips. For the dressing, whisk olive oil, mustard, finely chopped garlic and lemon juice; if you like sweet and sour sauces, I recommend adding a little honey to the dressing. Mix the dressing and salad, put it in the refrigerator for another hour so that the salad is infused. Serve with lightly salted herring - very tasty.

"Home kitchen" wishes you bon appetit!

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