Funchose salad: recipes. Salad with funchose and vegetables

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

The most important thing that I needed to buy for the dish was rice noodles. That's what it said in the recipe. My choice was a product from a Korean manufacturer. I decided that if the funchose salad is an Asian dish, then the noodles for it should be from the original source. On that I decided.

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

Here you goofed! Okay rice so rice. The main thing is the process of cooking funchose with vegetables remains unchanged. So come on, come on, you need to look at the composition of the noodles, otherwise I may panic early, drawing conclusions, focusing on its color. Suddenly, I was misled again. After all, before the heat treatment, the noodles were kind of slightly translucent.

No, that's right, it contains rice flour. Behind me is a joint. By the way, not only for me! Many culinary specialists unknowingly call rice noodles funchose, thereby embarrassing such a klutz like me. And many people make funchose salad from it without even realizing the existing difference between them. I will be like them. Let my noodle-vegetable salad be cooked in a Russian way.

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

I also cooked according to his recipe. No, so that he can immediately consult how to cook funchose salad with vegetables. Yes, only in such weather it’s not that you don’t want to go somewhere, you don’t want to leave the house. I already mentioned what a cataclysm we have on the street. Schools have even canceled classes. And on the phone with a Chinese friend, it’s difficult to ask all the intricacies of preparing a salad with funchose.

Okay, what is there! And before starting cooking, I want to say what good starch noodles are. It itself has neither taste nor smell, but it perfectly absorbs all the flavors of the products with which it is cooked, acquiring an amazing taste. Andryushka told me this too. Enough chatter. Time to have a bite to eat.

I'll try the funchose salad! Like a dream, my dreams may dissolve. When I shed tears over the noodles, unable to withstand such a metamorphosis.

Funchose salad with vegetables

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

How to cook

I fill the noodles with cold water and leave for 10 minutes. I have rice. You'd be better off getting starch. Well, what do you find!

Then I drain the cold water and pour boiling water over the noodles. First filled for five minutes. Tried it, didn't get it yet. Left five more. But if I cooked a funchose salad from starched noodles, maybe five minutes would be enough.

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

cooking vegetables

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

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

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

Sincerely, Alexander Abalakov.

The main thing is to boil the noodles correctly.
Here is how it is prepared:
Often these noodles are also called glass noodles because of the characteristic transparency that they acquire after cooking.

One of the main advantages and a striking feature of funchose is that it does not have a pronounced taste and absorbs the aromas of the products with which it is cooked. Soups, salads, deep-fried dishes are prepared with funchose; it harmonizes perfectly with meat, fish, seafood, vegetables and various fragrant and spicy additives. Dishes from funchose can be both hot and cold, many salads and snacks are prepared with it.

HOW TO PREPARE FUNCHOSA

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

DIGESTED FUNCHOSE will be sour and undercooked will stick to your teeth, properly boiled glass noodles are soft but slightly crunchy.

SO THAT FUNCHOZA DOES NOT STICK 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 "hanks", you need to cook it as follows: tie a hank with a thread, pour water into a deep pan (1 liter of water per 100 g 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 the thread and shake to glass excess water, put on a cutting board, remove the thread, cut the funchose across with a sharp knife into straws of the desired length.

FUNCHOSA is combined with a mass of products - you can add sliced ​​\u200b\u200bfried meat, fish, chicken, stewed, fried or fresh vegetables, all kinds of sauces, seasonings, spices to it.

FUNCHOSA IN KOREAN

INGREDIENTS:

• funchose vermicelli - 145 g,
• carrots - 100 g,
• fresh cucumbers - 145 g,
• sweet pepper - 45 g,
• garlic - 15 g,
• greens - 30 g,
• dressing for funchose - 115 g.

COOKING:
Pour boiling water over funchoza for 5-7 minutes, put it 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 for 2 hours in the cold to infuse, mix thoroughly before serving.

FUNCHOSA WITH VEGETABLES

INGREDIENTS:

• Vermicelli Funchoza-100g.
• carrot-150g.
• bell pepper-150g.
• cucumbers-150g.
• onion-150g.
• vegetable oil
• salt pepper,
• ground coriander

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

FUNCHOSA WITH MUSHROOMS AND VEGETABLES

INGREDIENTS:

• Rice noodles 250g
• Bulgarian pepper 1pc
• Carrot 1pc
• Zucchini 1pc
• Bow 1pc
• Tomato 1pc
• White mushrooms boiled 150g
• Chinese cabbage 100g
• fresh ginger to taste
• Garlic to taste
• Soy sauce

COOKING:
Bring the water to a boil, add salt, dip the noodles into boiling water, remove the pan from the heat and leave the noodles for 5-7 minutes. After we recline the noodles on a sieve to glass the water.
Heat up the olive oil in a frying pan. Put finely chopped onions and carrots into the oil. Fry until golden brown and add thinly sliced ​​zucchini and pepper. Simmer vegetables until soft. Put the slices of mushrooms 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 put in the noodles. Stir, heat up and remove from heat.

FUNCHOSA WITH MUSHROOMS AND VEGETABLES - 2

INGREDIENTS:

• Rice noodles 150 g
• Sweet pepper 1 pc. Carrot 1 pc.
• Cucumbers 1 pc.
• Champignon mushrooms 100 g
• Fresh cilantro 20 g
• Lemon juice 1 tbsp. l.
• Olive oil 4 tbsp. l.
• Soy sauce 8 tbsp. l.
• White sesame 2 tbsp. l.
• Water 50 ml
• Garlic 2 cloves
• Curry 5 g

MARINADE:

• soy sauce,
• garlic,
• cilantro,
• lemon juice,
• olive oil
• curry.

COOKING:
The peculiarity of this dish is unusually chopped vegetables - thin straws will certainly decorate the salad.

Mushrooms clean and cut.
Dip in boiling water for 5 minutes, then drain the water and put the mushrooms aside.

Peel carrots. Then cut the cucumber and carrot into thin strips with a vegetable peeler.
Next, cut the carrots and cucumber into thin strips.

Take a small pepper (or half), remove the seeds and cut into thin strips.

Rice noodles for 3 minutes, pour cold water, then drain the water and pour boiling water for 5 minutes.

In the meantime, 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 in the marinade, mix everything and leave for 30 minutes.

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

FUNCHOSA WITH BEEF

INGREDIENTS:

• 300gr. boiled funchose
• 1 tbsp vegetable oil
• 300 gr. Fillet of beef
• 2 small carrots
• 1 bell pepper (I used yellow)
• 1 bulb
• 2 garlic cloves
• 2 tbsp soy sauce
• salt pepper

COOKING:
Heat vegetable oil in a deep frying pan and fry the beef fillet in it,
cut into thin slices. When the meat becomes golden, add carrots and Bulgarian
pepper, cut into thin strips, and an onion, cut into half rings.
Fry everything together for another 10 minutes, then add minced garlic, soy sauce, salt, black
pepper to taste, and simmer for another 5 minutes.
Add pre-boiled funchose to the prepared meat with vegetables, carefully
stir, cover and heat on the smallest fire for 2 minutes.
Pepper can be replaced with green radish, my family does not eat it, so I add pepper.
Bon appetit!

FUNCHOSA

INGREDIENTS:

• funchose noodles
• meat
• vegetable oil
• soy sauce
• garlic
• black pepper,
• coriander,
• red pepper,
• carrot,
• cucumber
• lemon juice and salt - to taste.

COOKING:
Take funchose, pour boiling water over it and leave for 10 minutes. Put the funchose in a colander and rinse under running water, leave to drain.
Cut the meat into thin strips and fry in a pan until cooked, add funchose, soy sauce and simmer a little (3-5 minutes). Then add garlic, spices (black pepper, coriander, red pepper, sodium glucomate), mix and turn off the heat. Let it cool down a bit.
Grate carrots and cucumber on a Korean grater, add the contents of the pan to them, mix and add lemon juice to taste, salt. Bon appetit

FUNCHOSA WITH MEAT

INGREDIENTS:

• meat 200-300 gr.,
• funchose 200g.,
• onion 3.4 heads,
• carrots prepared in Korean - 300 gr.,
• a little vinegar
• seasoning for carrots in Korean,
• salt pepper.

COOKING:
We cut the meat thinly (it is better if it is slightly frozen, then it is easier to cut it thinly), fry in vegetable oil, salt, add the onion chopped in half rings, fry lightly, add Korean carrots here, mix, warm up. In a larger bowl, combine the boiled funchose (it is 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.

FUNCHOSA WITH CUCUMBERS AND CARROTS

INGREDIENTS:

• 100 g funchose,
• 60 g of carrots in Korean,
• 20 g soy sauce
• 2 cloves of garlic
• 1 fresh cucumber
• olive oil.

COOKING:
Boil the noodles, dry them, let them cool down. Cucumber cut into long thin strips. Combine noodles with carrots and cucumber, add soy sauce. Grind the garlic, mix with olive oil, season the salad and mix.
This is a basic funchose salad recipe. If you add, for example, pieces of fried chicken to these ingredients, you 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 show imagination. Suitable meat, and fish, and seafood, and a lot of options for other vegetables (eggplant, zucchini, sweet peppers, radishes, onions, etc.).

FUNCHOSA WITH MEAT (CHICKEN, PORK, BEEF)

INGREDIENTS:

• 700 g of meat,
• 250 g funchose,
• 1 carrot
• 1 onion
• 2 cloves of garlic
• soy sauce,
• olive oil,
• black pepper,
• salt

COOKING:
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, put it in a colander, pour over with cold running water, dry it. Heat the pan with olive oil, put the meat, fry for 5 minutes, pepper and salt, add the onion, mix, put the carrots, mix again, pour in the soy sauce, put the funchose and the garlic passed through the press, mix, simmer for 5 minutes, stirring, serve hot or cold.

FUNCHOSA WITH SHRIMP

INGREDIENTS:

• 100 g funchose,
• 10 boiled shrimp, peeled
• 1/2 sweet pepper
• 3-4 green onions,
• 1 garlic clove
• 1/2 carrot,
• 2 tsp sesame oil,
• 1/2 tsp sesame seeds,
• soy sauce,
• parsley.

COOKING:
Prepare funchose according to the instructions. Cut vegetables into strips, put in a pan with vegetable oil and fry for 2-3 minutes, add peeled ready-made shrimps, stew for 1 minute, add garlic passed through a press, onion feathers, sprinkle with sesame oil, soy sauce, add funchose, mix and stew for a minute, Sprinkle with sesame seeds and chopped parsley before serving, serve funchose with shrimp hot or cold.
There are many other ways to cook funchose, but there is also a universal recipe - cook this noodles with your favorite products and get a dish that will be the most delicious just for you!

FUNCHOSA WITH BAKED BEET AND EGG PANCAKES

INGREDIENTS:

• Funchoza 100g. (dry)
• Beetroot medium size 1 pc.
• Fresh cucumber 1 tsh.
• Red onion 1 pc.

For egg pancakes:

• Chicken egg 2 pcs.
• Soy and fish sauce 2 tablespoons each.
• Starch 1 tbsp.
• Parsley greens half a bunch.

REFILLING:

• Grained mustard 1 tbsp.
• Lemon juice 2 tbsp.
• Olive oil 6 tbsp.
• Garlic 1-2 cloves (to taste)
• Honey to taste.

COOKING:
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 funchose with boiling water for 5 minutes, until soft, put it in a colander, rinse with cold boiled water. If desired, cut the long funcose with scissors in half or even shorter.
For a pancake, lightly beat the eggs, sauces, starch and finely chopped greens. Fry in a pan on both sides until cooked. Remove from pan - cool.

Funchoza(Dung. 粉絲子, Chinese trad. 粉絲, ex. 粉丝, pinyin: fěnsī, pall.: fensi, everyday names - “ glass, starchy, Chinese noodles"") - a dish of Chinese, Korean, Japanese and other Asian cuisines,which is made from dry noodles (the so-called glass noodles) seasoned with pickled peppers and jusai, carrots, radishes, onions and other vegetables. Served hot or cold. It can also be served with mushrooms or meat (which is typical for Korean japchae appetizer)

Glass noodles are usually made from mung bean starch. Less commonly used starch is potato, cassava, canna, 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 in dried form. Used in soups, salads, deep-fried dishes. The name "glass noodles" was given because of the translucent appearance that it acquires after cooking.

In Russia, often glass noodles mistakenly called rice.Unlike rice noodles made from rice flour, which turn white after cooking, almost indistinguishable from spaghetti, starched noodles become translucent, but 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 familiar taste.

Valuable properties of funchose

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

Vermicelli will be a godsend for all people who want to eliminate extra pounds. The content of 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 well-being, a person will become more energetic.

Product value It also consists in the fact that it is rich in amino acids that are required to create new cells. It is also good that this pasta does not contain gluten protein, which leads to the appearance of allergic diseases, and this is very important for all allergy sufferers. The conclusion suggests itself, funchose is a safe and healthy product for human health.

Traditional vermicelli is used to make soups, but more often it is 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.

It is very easy to prepare noodles. You just need to boil it for three minutes, and then rinse in cold water. If desired, it can be lightly fried. They eat funchose as a side dish for meat, fish dishes, and also as a main dish with the addition of vegetables, mushrooms, meat and other foods. You can cook it and use it as you see fit, in this case, everything directly depends on your taste preferences.

Calorie funchose

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

After boiling, rice noodles become milky white, and starch noodles become transparent, which is why they are also called “glass noodles”. It does not at all resemble the wheat we are used to, either in structure or taste, and it has no taste as such, it is neutral, only a light, barely perceptible aroma.

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

There seems to be nothing particularly difficult in preparing dishes from funcosa, because in fact it is the same noodles seasoned with sauce, vegetables, meat, seafood, but in order to salivate and want to lick your fingers after a meal, you need to know some culinary subtleties and tricks. And what wonderful salads are obtained from funchose! A real feast of taste!

How to cook funchose

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

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

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

So that the noodles do not stick together, it is advisable to cook them in a large amount of salted water, into which a little vegetable oil should be poured. If the funchose is boiled correctly, it will turn out soft, but a little crunchy.

Most often, on the shelves of stores you can find fnchose in the form of different-sized hanks.

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

We take a deep saucepan, fill it with water at the rate1 liter per 100 grams of noodles, and add a tablespoon of vegetable oil and a teaspoon of salt for each liter.

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

We will need:

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

Cooking method:

First of all, prepare the noodles in one of the appropriate ways (see above). We chop carrots or rub on a special grater for carrots in Korean. 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 do it on your own.

Yangnyom- spicy Korean dressing for salads and other dishes. To prepare yangnyom, we need: a tablespoon of warm boiled water, 2 tbsp. ground red pepper, three cloves of garlic, a teaspoon of salt and sugar. Pour pepper, salt and sugar into a small container. Fill with water and mix well. We pass the garlic through the 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. Keep in mind that yangneom is a thermonuclear pepper-garlic mixture, so you should add it to dishes very, very little.

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

We give the dish half an hour to brew and soak, and then treat and treat ourselves. You can safely diversify the proposed recipe by adding finely chopped cucumbers, onions, and meat to funchose with Korean-style carrots. Experiment!

We will need:

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

For refueling we take:

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

Cooking method:

Pour funchose with a liter of boiling water and leave for 10 minutes. We throw the finished noodles into a colander. We do not pour out water! We will still need it. Sweet red pepper and onion cut into thin strips.

Prepare the marinade: finely chop the cilantro, pass the garlic through a press. We mix 3 tbsp. funchose water with soy sauce, sesame oil, curry powder, cilantro, garlic and lemon juice. We send the sauce to the fire and boil for literally 2 minutes, stirring vigorously.

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

Funchoza with mushrooms and sweet pepper

We will need:

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

2 tablespoons vegetable oil

Cooking method:

Boil or steam the noodles. Pepper and mushrooms cut into thin strips. Soak dried shiitake mushrooms in cold water. Too hard legs of mushrooms are removed. Fry chopped mushrooms with pepper in vegetable oil for about five minutes. Then add the sesame seeds and garlic and fry for another minute or two. Mix with cooked noodles and fry for a couple more minutes. As a final touch, pour in soy sauce, add salt if necessary, 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 garlic cloves
leek
3 tbsp vegetable oil
soy sauce

Cooking method:

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

Cut off the ends of the green beans and cut each pod into several pieces. Break the broccoli into florets. We send the beans with broccoli into boiling water and cook for about 5 minutes.

In a deep frying pan, fry small pieces of turkey in vegetable oil until a delicious golden brown appears. Then add chopped garlic and nuts to the turkey. We mix. Add boiled beans with broccoli, finely chopped leeks and, stirring constantly, fry the turkey with vegetables for about 5-7 more minutes. At the end of cooking, add funchose and soy sauce. Mix well and remove from fire. The salad is light but nutritious. Funchose with turkey and broccoli can be served both fiery hot and cold.

Funchoza with chicken and vegetables

We will need:

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

Cooking method:

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

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

In the meantime, boil funchose or simply pour boiling water over it. Add chicken to cooked vegetables. Drain the water from the noodles and send it to the 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 of chicken breast
4 cups chicken broth
1 medium zucchini
2 tablespoons soy sauce
1 tablespoon sesame oil
2 garlic cloves
chili pepper, chili paste and spices to taste

Cooking method:

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

Not every Russian housewife is familiar with this oriental product yet, but you should definitely try funchose - healthy and tasty noodles usually appeal to absolutely everyone, and the fact that it is also very light, but at the same time satisfying, makes it a wonderful product in every respect .

FUNCHOSA- this is a thin rice or starch noodles (starch is used for preparation of mung beans, sweet potatoes, potatoes, cannes, yams, corn

41% or cassava). Often these noodles are also called glass noodles because of the characteristic transparency that they acquire after cooking.

HOW TO PREPARE FUNCHOSA.

To prepare a delicious salad with funchose or an appetizer, first of all, these noodles must be boiled properly.

If your funchoza has a diameter of up to 0.5 mm, you just need to pour it with boiling water, cover and leave for 5 minutes, then drain the water, if the noodles are thicker, then they are cooked in the same way as usual - they are dipped in salted boiling water, but boiled no more than 3-4 minutes.

DIGESTED FUNCHOSA will be sour, and undercooked will stick to the teeth, properly boiled glass noodles are soft, but slightly crunchy.

TO DO NOT STICK WHEN FUNCHOZA IS 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 "hanks", you need to cook it as follows: tie a hank with a thread, pour water into a deep pan (1 liter of water per 100 g 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 the thread and shake to glass excess water, put on a cutting board, remove the thread, cut the funchose across with a sharp knife into straws of the desired length.

11 RECIPES OF DISHES WITH FUNCHOSA!

1. FUNCHOSA IN KOREAN.

INGREDIENTS:

Funchoza vermicelli - 145 g,

Carrot - 100 g,

Fresh cucumbers - 145 g,

Sweet pepper - 45 g,

Garlic - 15 g,

Greens - 30 g,

Dressing for funchose - 115 g.

COOKING:

Pour boiling water over funchoza for 5-7 minutes, put it 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 for 2 hours in the cold to infuse, mix thoroughly before serving.

2. FUNCHOZA

INGREDIENTS:

Vermicelli Funchoza-100g.

Carrot-150g.

Bulgarian pepper-150g.

Cucumbers-150g.

Vegetable oil

Salt pepper,

ground coriander

COOKING:

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

3. FUNCHOSA WITH MUSHROOMS AND VEGETABLES.

INGREDIENTS:

Rice noodles250g

Bulgarian pepper 1pc

Carrot 1pc

Zucchini 1pc

Tomato 1pc

White mushrooms, boiled 150g

Chinese cabbage 100g

fresh ginger to taste

Garlic to taste

Soy sauce

COOKING:

Bring the water to a boil, add salt, dip the noodles into boiling water, remove the pan from the heat and leave the noodles for 5-7 minutes. After we recline the noodles on a sieve to glass the water.

Heat up the olive oil in a frying pan. Put finely chopped onions and carrots into the oil. Fry until golden brown and add thinly sliced ​​zucchini and pepper. Simmer vegetables until soft. Put the slices of mushrooms 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 put in the noodles. Stir, heat up and remove from heat.

4. FUNCHOSA WITH MUSHROOMS AND VEGETABLES.

INGREDIENTS:

Rice noodles 150 g

Sweet pepper 1 pc.

Carrot 1 pc.

Cucumbers 1 pc.

Champignon mushrooms 100 g

Fresh cilantro 20 g

Lemon juice 1 tbsp. l.

Olive oil 4 tbsp. l.

Soy sauce 8 tbsp. l.

White sesame 2 tbsp. l.

Water 50 ml

Garlic 2 cloves

Curry 5 g

MARINADE:

Soy sauce,

Lemon juice,

Olive oil

COOKING:

The peculiarity of this dish is unusually chopped vegetables - thin straws will certainly decorate the salad.

Mushrooms clean and cut. Dip in boiling water for 5 minutes, then drain the water and put the mushrooms aside. Peel carrots. Then cut the cucumber and carrot into thin strips with a vegetable peeler.

Next, cut the carrots and cucumber into thin strips. Take a small pepper (or half), remove the seeds and cut into thin strips. Pour rice noodles for 3 minutes with cold water, then drain the water and pour boiling water 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 boil for 2 minutes over low heat. Mix vegetables, mushrooms, noodles. Pour marinade, mix everything and leave for 30 minutes.

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

5. FUNCHOSA WITH BEEF.

INGREDIENTS:

300gr. boiled funchose

1 tbsp vegetable oil

300 gr. Fillet of beef

2 small carrots

1 bell pepper (I used yellow)

1 bulb

2 garlic cloves

2 tbsp soy sauce

Salt pepper

COOKING:

Heat vegetable oil in a deep frying pan and fry the beef fillet in it,

Sliced ​​into thin slices. When the meat becomes golden, add carrots and Bulgarian

Peppers, cut into thin strips, and an onion, cut into half rings.

Fry everything together for another 10 minutes, then add minced garlic, soy sauce, salt, black

Pepper to taste, and simmer for another 5 minutes.

Add pre-boiled funchose to the prepared meat with vegetables, carefully

Stir, cover and heat on the smallest fire for 2 minutes.

Pepper can be replaced with green radish, my family does not eat it, so I add pepper.

Bon appetit!))

6. FUNCHOSA

INGREDIENTS:

funchose noodles

Soy sauce

Black pepper,

Coriander,

Red pepper,

sodium glucomate

Ok lemon and salt - to taste,

COOKING:

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

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

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

7. FUNCHOSA WITH MEAT.

INGREDIENTS: meat-200-300g.,

Funchoza-200gr.,

Onions - 3.4 heads,

Korean-style carrot ready-300g. Can be more

A little bit of vinegar

Seasoning for carrots in Korean,

Salt pepper.

COOKING:

We cut the meat thinly (it is better if it is slightly frozen, then it is easier to cut it thinly), fry in vegetable oil, salt, add the onion chopped in half rings, lightly fry, add Korean carrots here, mix, warm up. In a larger bowl, combine the 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 it cool, and of course try it !!!

8. FUNCHOSE WITH CUCUMBERS AND CARROTS.

INGREDIENTS:

100 g funchose,

60 g of carrots in Korean,

20 g soy sauce

2 cloves of garlic

1 fresh cucumber

Olive oil.

COOKING:

Boil the noodles, dry them, let them cool down. Cucumber cut into long thin strips. Combine noodles with carrots and cucumber, add soy sauce. Grind the garlic, mix with olive oil, season the salad and mix.

This is a basic funchose salad recipe. If you add, for example, pieces of fried chicken to these ingredients, you 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 show imagination. Suitable meat, and fish, and seafood, and a lot of options for other vegetables (eggplant, zucchini, sweet peppers, radishes, onions, etc.).

9. FUNCHOSA WITH MEAT (CHICKEN, PORK, BEEF).

INGREDIENTS:

700 g of meat,

250 g funchose,

1 carrot

1 onion

2 cloves of garlic

Soy sauce,

Olive oil,

Black pepper,

COOKING:

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, put it in a colander, pour over with cold running water, dry it. Heat the pan with olive oil, put the meat, fry for 5 minutes, pepper and salt, add the onion, mix, put the carrots, mix again, pour in the soy sauce, put the funchose and the garlic passed through the press, mix, simmer for 5 minutes, stirring, serve hot or cold.

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

How to choose the right ingredients

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

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

Korean funchose recipe with vegetables

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

Ingredients

Step by step cooking rice noodle salad

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


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

video recipe

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

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

Ingredients

Rice flour funchose vermicelli	1 pack
beef meat	250-300 g
Carrot	1 PC.
Table vinegar, 9%	1 st. l.
Sunflower oil	70 ml
Sesame oil	½ tsp
Soy sauce	1 st. l.
Hot pepper (red and green)	½ pc.
fresh cucumbers	2 pcs.
Bulgarian pepper, sweet	1 PC.
Garlic	5-6 cloves
fresh cilantro	1 bunch
Coriander (cilantro seeds)	pinch
Adjika spicy	on the tip of a knife
Pepper mix	taste
Water (boiling water)	1 l

Step by step cooking Korean funchose salad with meat

Cooking vermicelli and meat

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

cooking vegetables

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

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

Dressing the salad

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

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

video recipe

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

How and with what to serve a salad with funchose

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

Basic common truths

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

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

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

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