Funchose salad recipes with photos. Warm salad with funchose

Funchoza(Dung. glass, starch, Chinese noodles") - a dish of Chinese, Korean, Japanese and other Asian cuisines,which is made from dry noodles (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 snacks chapche)

Glass noodles are usually made from mung bean starch. Less commonly used starch of potatoes, cassava, canna, yam. In modern production, legume 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. Its name "glass noodles" is due to the translucent appearance that it acquires after boiling.

In Russia, often glass noodles mistakenly called rice.Unlike rice noodles made from rice flour, which after boiling becomes white, almost indistinguishable from spaghetti, starch noodles become translucent, but less resistant to heat treatment. It is in this mixture that the "Funcheza" salad is made, not turning it into porridge, but leaving elasticity and familiar taste qualities to the fibers of the noodles.

Valuable properties of funchose

This product is rich in vitamin B, which is required by the human body to strengthen the nervous system. Also in funchose there are vitamins of group E, PP, and also minerals (zinc, iron, copper, selenium, calcium, magnesium, phosphorus, manganese). This wide range of vitamins and minerals is the best way to support 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, the person will become more energetic.

Product value lies in the fact that it is rich in amino acids that are required for the creation of new cells. It is also good that this vermicelli 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 noodles are used to make soups, but more often they are 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 easy. You just need to boil it for three minutes, and then rinse it in cold water. If desired, you can lightly fry it. They eat funchose as a side dish for meat, fish dishes, and also as a main course with the addition of vegetables, mushrooms, meat and other food products. You can cook it and use 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 g. product. Funchoza is a high-calorie flour product. But all the same, funzocha is recommended for people with overweight problems, because it is made from rice or other types of flour (for example, legumes), which means that this product will not harm your figure.

After boiling, the rice noodles are milky white and the starchy noodles are transparent, which is why they are also called "glass noodles." It does not at all resemble the usual wheat one in its structure and taste, and it doesn’t have any taste as such, it is neutral, only a light subtle aroma.

Diluting the neutral taste palette of funchose with bright appetizing vegetable, meat, sea and aromatic-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 difficult in cooking funzoza dishes, because in fact it is the same noodles seasoned with sauce, vegetables, meat, seafood, but in order to salivate, and after the meal you want to lick your fingers, 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 you do not cook funchose, it will stick to your teeth, and if you digest it, it will simply become limp. Therefore, boiling 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" of the noodles, 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, fill with boiling water, 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.

To prevent the noodles from sticking 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 store shelves, you can find fnchoza in the form of various-sized hanks.

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

We take a deep pan, 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.

In boiling water in the center of the pan, lower the tied skein of noodles. 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 need:

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

Cooking method:

First of all, prepare the noodles using one of the appropriate methods (see above). Shred the carrots or grate them on a special Korean carrot grater. Heated vegetable oil mix with yannem and add to carrots.

You can also use ready-made dressing for korean carrot, although it is much more interesting to try to do it on your own.

Yannem- spicy Korean dressing for salads and other dishes. To prepare yannem 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. Pass the garlic through a garlic press and mix everything again. Yannem is ready! It can be stored in a tightly closed jar in the refrigerator and used as needed. Keep in mind that yangnem is a thermonuclear pepper-garlic mixture, so it should be added very, very little to the dishes.

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

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

We need:

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

For refueling we take:

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

Cooking method:

Pour funchoza with a liter of boiling water and leave for 10 minutes. Put the finished noodles in a colander. We do not pour out the water! It will still be useful to us. Cut the sweet red pepper and onions 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. 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. Season with sauce, stir and enjoy!

Funchoza with mushrooms and bell peppers

We need:

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

2 tablespoons vegetable oil

Cooking method:

Boil or steam the noodles. Cut the pepper and mushrooms into thin strips. Pre-soak the dried shiitake in cold water. Remove too hard mushroom legs. Fry chopped mushrooms with pepper in vegetable oil for about five minutes. Then add sesame seeds and garlic and fry for about one or two minutes more. Mix with ready-made noodles and fry for a couple of minutes. As a final touch, pour in the soy sauce, add salt if necessary, mix well and serve hot.

We 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 of garlic
leek
3 tbsp vegetable oil
soy sauce

Cooking method:

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

Cut off the ends of green beans and cut each pod into several parts. We disassemble the broccoli into inflorescences. We send the beans with broccoli to 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. We mix. Add boiled beans with broccoli, finely chopped leeks and, stirring continuously, fry the turkey with vegetables for another 5-7 minutes. At the end of cooking, add funchose and soy sauce. Mix well and remove from heat. The salad is light but nutritious. You can serve funchose with turkey and broccoli either fiery hot or cold.

Funchoza with chicken and vegetables

We need:

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

Cooking method:

Peel and grind the garlic and ginger. Take about 2 centimeters from the ginger root. Fry garlic with ginger in vegetable oil. When the garlic begins to darken, use a slotted spoon to catch it out of the oil along with the ginger.

They gave us their spicy scent 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. Fry the diced carrots and celery root together with onions, cauliflower and Brussels sprouts for a few minutes in the same aromatic oil in which the chicken was fried, adding a little chicken broth.

Meanwhile, boil funchose or just pour boiling water over it. Add chicken to the finished vegetables. We drain the water from the noodles and send it to the pan to the chicken with vegetables. Mix quickly and season with soy sauce and cayenne pepper to taste. We serve the dish hot.

Spicy Korean funchose soup

We need:

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

Cooking method:

Boil in advance and cut the rice noodles not too long. We send the diced zucchini to a deep saucepan. Add soy sauce, sesame oil, finely chopped garlic and chili to taste. Put the saucepan over medium heat and cook the courgette until transparent. Then pour in 4 cups of chicken stock and bring to a boil.

Funchose salad - widespread, delicious snack, which, in addition to tender rice noodles, contains vegetables, exotic spices, pickled peppers and all kinds of greens. Such tasty dish You can easily do it yourself at home, and we will tell you how to make funchose salad in our 4 step-by-step recipes.

Cooking the noodles themselves at home is not possible, since the Chinese produce them using a special technology, but stores and other outlets offer a significant range of ready-made funchose. It is worth remembering that before buying this "overseas" product, be sure to look at the packaging. It should contain detailed instructions and a cooking scheme in Russian. Also, pay attention to the color and smell of the noodles. Real funchose should be transparent, and the smell should remotely resemble a nutty aroma.

The best recipes for salads with funchose

Each of our recipes for salad with funchose is a simple dish, to master the preparation of which, a mere trifle, the only "but" is the correct cooking of noodles. It is not necessary to cook the glass noodles completely until they are tender. It is enough to pour boiling water over it only for 5 minutes, or put it on fire and count out 3 minutes. The result will be the same. A gray color and softness will indicate that the noodles are ready, after which it is recommended to add a little olive or sunflower oil so that it does not stick together.

Funchose salad with vegetables

Funchose salad with vegetables is the most popular dish made using glass rice noodles. The noodles are just perfect with peppers and cucumbers. Such a dish will perfectly harmonize with meat, or it can be used as a separate independent snack. First, we will discuss the ingredients for cooking, and then we will analyze the process of creating a dish step by step:

• Noodles - 250 gr;
• Bulgarian pepper - 2 things;
• Sesame oil - 1 large spoon;
• Cucumber - 2 pcs;
• Black pepper (ground);
• Soy sauce - 3 large spoons.

That's it, now our simple cooking instructions:

1. We place the funchose in a container and fill it with boiling water. Cover and leave the noodles for 5 minutes.
2. We drain the water, put the finished noodles on a cutting board. After the noodles have cooled slightly, cut them into pieces.
3. We wash the vegetables. Cut pepper, cucumbers, tomatoes into long thin cubes.
4. Put the chopped vegetables and noodles on a plate, mix and season with sesame oil, pour over the sauce and pepper.

Funchose salad with vegetables ready - serve hot!

Funchose and chicken salad

If you want to try something unusual and original, then we bring to your attention the preparation of a salad with the addition of chicken, sesame and cucumber. Garlic, spices, soy sauce will add a spicy pleasant taste to the appetizer, while bell peppers and cucumber will add a fresh touch, while carrots will give you a bright war paint. The right ingredients to create a dish:

• Rice noodles - 100 gr;
• Cucumber - 2 pcs;
• Bulgarian pepper - 1 pc;
• Chicken fillet - 200 gr;
• Green onions (leaves) - 50 gr;
• Onion - 1 head;
• Garlic - 3 cloves;
• Sesame seed - 3 small spoons;
• Rice vinegar - 3 small spoons;
• Vegetable oil - 3 large spoons;
• Soy sauce - 2 large spoons;
• Black and red peppers;
• Ground ginger.

The cooking scheme is as follows:

1. Pour boiling water over the noodles, cover and leave for 5 minutes.
2. We wash and clean vegetables. Cut the pepper into thin strips, cucumbers, onions into cubes, rub the carrots.
3. Cook the chicken fillet until tender and cut into small pieces.
4. Finely chop the green onion leaves.
5. Fry the bell peppers, onions and carrots until golden brown.
6. We mix all these ready-made ingredients in a separate bowl.
7. Add soy sauce, vinegar, vegetable oil, chopped garlic, spices and mix everything thoroughly again.

The salad with funchose and chicken is ready, it remains to sprinkle sesame seeds on top and serve.

Korean funchose salad

When faced with Korean salads in the markets and in supermarkets, we are surprised at their amazing ease of manufacture and lack of heat treatment (sautéing, roasting, etc.). It is such a Korean funchose salad that we propose to cook for you. Cooking takes 15 minutes. Products for creating a dish are as follows:

• Rice noodles - 400 gr;
• Korean carrots - 80 gr;
• Cucumbers - 100 gr;
• Bulgarian pepper - 50 gr;
• Garlic - 2 cloves;
• Soy sauce - 2 large spoons;
• Korean dressing sauce - 1 bag.

Instructions for creating a dish, step by step:

1. Soak the rice vermicelli, as stated in the instructions, for no more than 10 minutes, then take it out and put it in a saucepan of boiling water for 2 to 3 minutes.
2. After this time, we transfer the finished noodles to a colander. Let the water drain and then put it in a large bowl.
3. Add chopped garlic, diced vegetables, top with Korean dressing and mix with your hands. We insist the salad for 1 hour, season with soy sauce and serve.

Simple culinary manipulations, 10 minutes of free time and there is a delicious, savory snack or dietary side dish on your table.

Funchose and cucumber salad - basic recipe

There are quite a few people who love Japanese-Korean food, and soy sauce and funchose in particular. For all such lovers, we have "prepared" easy recipe salad that you will definitely like. You will need:

• Funchoza - 100 gr;
• Korean carrots - 60 gr;
• Soy sauce - 20 gr;
• Garlic - 2 cloves;
• Fresh cucumber - 1 piece;
• Olive oil.

The cooking scheme is short and easy, we proceed as follows:

1. Boil the noodles, let them dry and cool.
2. Cut the cucumber into thin strips. Combine noodles, cucumber with carrots and add "liquid soy".
3. Add olive oil to chopped garlic, season salad with this mixture and stir.

That's it, we told you about all the most delicious and easy-to-prepare salads using funchose noodles. Viewing the photos in this article has probably kicked off your appetite by now. Cook, try it yourself and treat your family and friends!

Video: cooking a delicious salad with funchose

Most of the usual snacks and salads, in addition to being abundantly flavored with mayonnaise, have already fed up enough to everyone. Nowadays, recipes of oriental cuisine have become popular: they have a more useful dressing and are unusual for the taste of residents of central Russia. Funchose salad can be used as an additional or a full-fledged dish.

A few words about the benefits of funchose

Funchoza, translated as "glass noodles", is a noodle made from bean flour, so after boiling it becomes transparent. Rice flour spaghetti turns white when cooked. It is rich in carbohydrates, so it is recommended to serve it with vegetables and even meat or seafood. This makes the dish the most balanced and easier for the stomach to digest.

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

Secrets of making salads with funchose

Most funchose salad recipes begin with a description of the preparation of the noodles themselves. Funchoza, sold in stores, comes from legumes, rice and pea flours, the fibers can have different thicknesses, so each package indicates the time it is boiled or soaked. If the noodles are overcooked, they can become very soft and ruin the taste of the dish in general.

If the instructions indicate that funchose needs to be boiled, add vegetable oil to the pan: it will not allow the noodles to stick together. Do not leave funchose in boiling water for more than the period indicated on the package. It is better to place it in a cool liquid after boiling and stir: the fibers will cool quickly and will not stick together. Funchose threads sometimes reach 50 cm in length, for ease of use after cooking, they can be cut with ordinary scissors. There are also peculiarities in serving dishes with funchose on a festive table: it is better to lay salads in portions for each guest. You can first cover the plate with lettuce leaves, then lay out the lettuce and garnish with halves of cherry tomatoes. For those who like more funchose, put in soy sauce for guests to use without hindrance.

Recipe for salad of meat and funchose with peppercorn

Such a dish can please both guests at the festive table and family members on an ordinary day. Due to the presence of an ingredient in the recipe - meat, a salad with funchose can replace a full dinner. For cooking, you need to stock up on a package of noodles and:

• Sweet pepper - 1 pc.
• Meat (lean carbonate) - 250 g
• Carrots - 1 pc.
• Cucumber - 2 pcs.
• Seasoning for carrots - 1 package
• Frying oil - 30 ml
• Soy sauce - 30 ml
• Red hot pepper optional

Vegetarian Funchose Salad

There is no pork or poultry in the ingredients of this funchose salad recipe, but thanks to the abundant amount of herbs and vegetables in the dish, even the most avid meat-eaters may like its taste. For a vegetarian salad preparation, in addition to a pack of funchose and the already familiar bell pepper, the chef will need:

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

Funchose and seafood salad recipe

We use shrimps as seafood: they have a delicate taste, so the dish will be complemented with spices and garlic. The recipe contains curry, now you can buy classic and spicy options in stores: choose to taste. We need the following products:

• Shrimp - 500 g (pack of frozen seafood)
• Funchoza - 100 g
• Onions - 1 pc.
• Sweet pepper - 2 pcs.
• Garlic - 1 clove
• Fresh cilantro - 20 g
• Olive oil - 2 tablespoons l.
• Powdered curry - 2 tsp
• Lemon - ½ pc.
• Soy sauce - 10 ml
• Sesame seeds - 1 tbsp l.

Asparagus and funchose - combine in one salad

Asparagus and funchose are two of the main ingredients in most recipes for fast food. For the salad, we need 400 g of dry asparagus, which we cook on our own and then mix with other ingredients:

• Funchoza - 100 g
• Cucumber - 1 pc.
• Garlic - 2 cloves
• Carrots - 1 pc.
• Lemon - ½ pc.
• Soy sauce - 50 ml
• Brown sugar - 1 tsp
• Oil - 50 ml
• Sesame oil - 1 tsp
• Red hot pepper - ¼ tsp.
• Coriander to taste
• Sesame seeds for decoration

Mushroom and funchose salad recipe

Mushroom lovers may like champignon and funchose salad. A fairly simple recipe will help you prepare a dish that can surprise and delight your family. For him, you need to stock up on the following products:

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

The recipes listed are just a small part of the salads that can be prepared with funchose. If you have a package of these noodles at home, just see what other ingredients you have in your fridge. Even with a minimal set of products, you can cook delicious salad with funchose, which will please all guests.

When buying, we read the labels and look inside the pack in order to choose the thinnest funchose, which it is enough to steam with boiling water for readiness. Such noodles are perfect for cold salads, the moisture and freshness of which would be nice to emphasize.

Let's move on to quick cooking recipe funchose salad with cucumber and bell pepper.

We need:

• A pack of funchose - 150 g
• Raw carrots - 2 medium root vegetables or 1 pc. big size
• Raw bell pepper - 2 pcs. (choose different colors)
• Raw cucumbers - 2 pcs. medium size
• Garlic - 3 medium cloves
• Vinegar (apple or wine) - 2 teaspoons
• Unflavored soy sauce (or to taste) - 2-3 tbsp. spoons
• Salt, pepper - to taste
• Vegetable oil (for frying) - 1-2 tablespoons

How we cook:

We send the entire funchose into a large bowl or saucepan, where we pour boiling water, completely covering the noodles. Add salt and leave for 6-7 minutes. After steaming, rinse in cold (!) Water and leave in a colander to completely drain the water from the noodles. The exotic salad base is ready!

We clean the carrots and chop them into thin strips. An excellent helper for this salad will be a Berner-type grater, where there are nozzles with different thicknesses of straws.

We clean the bell peppers from seeds and cut them into thin and long enough strips. To do this, divide the pepper in half and chop it lengthwise or across.

Heat the oil in a frying pan and pass the carrots and peppers until soft: first, put the carrots in the oil, stir, and after 1-2 minutes add the pepper. Squeeze out all the garlic on top (the case when you can not cut it, but make your life easier with the help of a hand crusher).

Cut the cucumbers into thin strips of medium length - comparable to carrots and peppers. If there is no convenient grater, and it is difficult to cut along the cucumber, direct the knife diagonally - this is easier to achieve fineness.

In a large bowl, combine the sautéed vegetables, cucumber and washed funchose, from which all the water has already drained off. It is convenient to do this with two forks or with your hands. Season with soy sauce and vinegar, add salt and pepper - if desired.

We send the salad to the refrigerator for 15 minutes. As soon as the curious cold salad with exotic noodles is infused, you can start tasting!

Calorie content of salad

Despite the high calorie content of funchose (340-350 grams per 100 grams of ready-made noodles), this salad contains many low-calorie vegetables. Our ingredients are sized for 4 servings, each serving approximately 250 kcal. You can reduce the amount of noodles, soy sauce, and oil to make the meal even lighter.

Other salad options

This salad of funchose is unpretentious in proportions and will hospitably accept chopped greenfinches (dill, parsley, celery), which we understand, or your favorite seasonings. You can add boiled chicken breast, sautéed beef strips or pickled mushrooms.

Another classic is to leave all vegetables raw by pouring in boiling oil after mixing. This recipe is shown step by step by the chef in the video below:

• We figured out in detail, in what many myths and even disappointments lurked in it.
• After reading the review of an exotic product, you can more easily decide whether you would like to one day prefer this vermicelli for festive table to surprise guests. And is it useful to often include it in the everyday menu.

We offer you a comfortable scenario for a home acquaintance with Chinese exoticism. First, we prepare the described funchose salad close to the original - according to the recipe with cucumber and bell pepper. And after that we plan new experiments with funchose. We will soon introduce you in detail to other harmless dishes.

The modern hostess lives just fine, she decided to please her family with pizza, a dish of Italian national cuisine, and she made them happy. I decided to surprise with a salad with funchose, please, bought glass or Chinese noodles in the supermarket and - forward - to the stove and 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 is added. This article contains a selection of exotic, but very tasty recipes.

Salad with funchose and vegetables - recipe photo

Transparent or "glass" funchose noodles are extremely popular in Japan, China, Korea and other Asian countries. The most different soups, main courses, warm and cold salads. An adapted recipe for funchose salad and a set of fresh vegetables will help you prepare a delicious salad in a home kitchen.

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

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

Preparation:

1. Funchoza, rolled up, it is desirable to cut across with scissors. This technique will make eating ready-made funchose salad with a fork more convenient.

2. Transfer the funchose to a saucepan and pour a liter of boiling water over it.

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, chop finely. Cut the onion into slices and grate the carrots on a special grater. If not, then cut the carrots into the thinnest possible strips. Put all the vegetables in a bowl.

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

6. Transfer the prepared salad of funchose and fresh vegetables to a salad bowl and serve.

Delicious salad with funchose and chicken

As mentioned above, the national dish of funchose is boiled bean noodles with various vegetables and seasonings. For a male audience, you can make 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.
• Bulgarian 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 the instructions. Pour boiling water over for 7 minutes, then rinse with cool water.
2. Boil the green beans in water with a little salt.
3. According to the rules, cut the chicken meat from the bone. Cut across the grain into small oblong pieces.
4. Send to a frying pan with hot oil. Fry until almost done.
5. Send onions, pre-cut into half rings, here.
6. In a separate frying pan, fry the beans, bell peppers, cut into oblong strips, carrots, chopped with a Korean grater.
7. For aroma and taste, add hot pepper and a clove of garlic, previously crushed, to the vegetable mixture.
8. Combine ready-made funchose, vegetable mixture and chicken with onions in a beautiful deep container. Sprinkle with a little salt.
9. Season with soy sauce, which will darken the color of the dish. Add rice vinegar, it will add a pleasant sourness to the unusual salad.

Soak for 1 hour for a kind of pickling of vegetables and meat. Serve with Chinese style dinner.

Recipe for salad with funchose with meat

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

Ingredients:

• Beef - 200 gr.
• Bean noodles (funchose) - 100 gr.
• Bulgarian 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 be started 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. Put in hot oil, cut the garlic here, add salt, followed by spices.
3. While the meat is fried, prepare the vegetables - rinse, peel.
4. Cut the peppers into strips, the cucumber into circles, chop the carrots on a Korean grater.
5. Add chopped vegetables to the meat, continue frying.
6. After 5 minutes add the noodles.
7. Transfer to a deep salad bowl. Drizzle with soy sauce.

Serve warm or chilled, garnish with green onion feathers and sesame seeds. if there is no chicken or beef, you can experiment with sausage.

How to make Korean funchose salad at home

Funchoza is used in both Chinese and Korean cuisine, where it is served with many different vegetables and spices.

Ingredients:

• Funchoza - 100 gr.
• Carrots - 1 pc.
• Cucumber - 1 pc.
• Bulgarian pepper - 1 pc. red (for color balance).
• Greenery.
• Garlic - 1-2 cloves of medium size.
• Dressing for funchose - 80 gr. (you can make it yourself from butter, 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 cutting vegetables. Chop the carrots on a special grater. Then salt and crush with your hands to make it more juicy.
3. Cut the pepper and cucumber in the same way - into thin strips.
4. Send all vegetables to a container with funchose, add more chopped herbs, crushed chives, salt, spices and dressing here.

Stir the salad, keep in a cool place for at least 2 hours for marinating. Before serving, it is recommended to mix everything again.

Chinese salad with funchose and cucumber

A salad of such a plan is prepared not only by Korean housewives, but also by their neighbors from China, and it will not be possible to find out who tastes better at once.

Ingredients:

• Funchoza - 100 gr.
• Carrots - 1-2 pcs.
• Garlic - 1-2 cloves.
• Cucumber - 2 pcs.
• Vegetable oil.
• Korean seasoning for carrots.
• Bulb onions - 1 pc.
• Greenery.
• Salt.
• Vinegar.

Algorithm of actions:

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

Serve chilled, it is good to cook Chinese-style chicken for such a salad.

Recipe for making funchose noodle salad with shrimps

Beans work well in salad and seafood like shrimp.

Ingredients:

• Funchoza - 50 gr.
• Shrimps - 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 the olive oil, add pepper, mushrooms and zucchini cut into strips. Fry.
2. Boil the shrimps, add to the pan.
3. Crush the garlic here and add the soy sauce.
4. Prepare funchose as indicated in the instructions. Rinse with water, fold into a sieve. Add to vegetables.
5. Simmer for 2 minutes.

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