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, but 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 FUNCHOSA 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. beef fillet

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

A bright, light and very tasty salad can be prepared from funchose noodles with vegetables. Try adding meat or mushrooms there - very satisfying!

Our most popular Chinese noodle dish is Korean salad with vegetables. We will need funchose, vegetables (cucumber, carrots, bell peppers) and ready-made purchased dressing. In principle, the dressing could be done on your own, there is nothing complicated or hard to reach: soy sauce, vegetable oil, peppers, vinegar, garlic, ginger, sugar, and some other seasonings and spices to taste. But we will do this another time, and today we will manage quite a decent store.

• bell pepper,
• korean gas station,
• Carrot,
• Fresh cucumber,
• Funchoza

We start cooking with the main ingredient. Chinese glass noodles do not even need to be boiled, they are simply poured with boiling water and allowed to soak for a few minutes - and that's it!

Therefore, put a couple of balls of funchose in a deep bowl, bring the kettle to a boil.

Pour boiling water over the noodles and leave to soak for 3-5 minutes.

Each piece of dry funchose is a multi-meter thread wound into a ball. For ease of eating, it is desirable to shorten it: cut each ball right in the water with kitchen scissors in 3-4 places.

We discard the soaked noodles on a sieve, draining the water. You can wash it, you can not wash it - there is no difference. If we want to have a hot side dish, then it is better not to rinse, but to serve immediately, but if we are going to make a salad, then for speed we can rinse with cold water. Set the sieve aside so that the rest of the water drains quietly.

Now let's take the vegetables and let's make a salad. There is a rule: in salads, all products should be as close as possible. That is, long thin glass noodles dictate the form of cutting - long noodles with a knife or with the help of a “Korean shredder”.

After cutting, we got a very beautiful and bright set: green cucumber, orange carrot, red and yellow bell pepper.

Chim-Chim salad dressing is completely ready for use, you just need to thoroughly knead the pack in your hands so that the contents come out completely.

Add the prepared funchose, dressing to the vegetables, mix everything thoroughly.

We got such a bright, cheerful, appetizing and very fragrant salad!

It’s just too early to eat a salad with funchose: you need to give the dish time to absorb and combine all the tastes and aromas into a single bouquet.

To do this, we must transfer the finished salad with rice noodles to a container and refrigerate for at least an hour, and preferably overnight.

Recipe 2: Funchoza salad with beef and vegetables

Funchoza (in another way it is also called glass noodles) belongs to the dishes of oriental cuisine, but you can also taste it within the walls of your home. It goes well with any meat and vegetables, and is prepared in just a few minutes. Recipe for a delicious dinner.

• Beef (or any meat) - 400 g
• Bulb onion (large) - 1 pc.
• Carrot (large) - 1 pc.
• Bulgarian pepper (large) - 1 pc.
• Rice noodles or funchose - 200 g
• soy sauce
• Salt - to taste
• Pepper - to taste
• Oil - for frying

The meat should be cut into thin strips and fried in vegetable oil for 2-3 minutes. Then add a little water to it, close the lid and forget about it for 15-20 minutes.

At this time, you can work on vegetables. Cut the bell pepper into strips.

Grate the carrots on a coarse grater or cut into strips, and fresh onions into half rings.

Add the chopped vegetables to the meat, from which all the water has already evaporated, pour a little more vegetable oil into the pan and leave everything to fry until the vegetables are fully cooked (about 10 minutes).

A couple of minutes before the readiness, add a little soy sauce to the almost ready meat with vegetables (choose the dosage of the sauce at your own discretion), pepper to taste.

How funchose is prepared:

Some people soak these noodles in cold water, but this is a long and completely unnecessary exercise, since funchose can be prepared in another, faster and more familiar way, namely, boil it in boiling water.

Funchose is cooked exactly like regular pasta, only its cooking time is exactly three minutes. After this period, you must immediately drain the water and add the finished funchose to the meat with vegetables.

You need to mix everything well with each other - and the funchose with beef and vegetables is ready!

Recipe 3, step by step: funchose cooked with vegetables

Over the past few years, this transparent vermicelli has made a splash among Russian gourmets. The main advantage of funchose can be considered low calorie content and the absence of any additives in the composition, which makes it completely natural and affordable for those who prefer a vegetarian lifestyle. Funchoza consists of rice flour or rice starch and looks like thin transparent threads, for which it received another name - glass vermicelli. It has no taste and smell and goes well with any vegetables and sauces, meat and fish. If you don’t know which funchose dish to cook, we recommend starting with a light salad. Cooking a salad with funchose and vegetables, simple and tasty.

• 300 gr. funchose vermicelli,
• 1 carrot
• 1 yellow and 1 red bell pepper,
• 1-2 fresh medium fresh cucumbers,
• 1 tsp rice or table vinegar,
• 2 tbsp soy sauce,
• 1 tbsp vegetable oil.

The first step is to soak the vermicelli for 20 minutes. While it's soaking, let's prepare the vegetables.

Wash and finely chop the carrots. You can grate it on a grater for Korean carrots.

Cut pre-washed and peeled peppers into thin strips.

Wash the cucumbers, peel them and cut into strips.

Heat up a frying pan, pour a little vegetable oil into it and put pepper. It must be fried for about 4 minutes, stirring constantly.

Lay out carrots next. We fry for 3 more minutes. Don't forget to stir.

Next place the cucumbers in the pan. Mix everything again. Keep on fire for 2 more minutes.

It remains to lightly fry the garlic, you should not fry it for a long time, as soon as the aroma comes from the fried garlic, remove from heat.

While the vegetables are fried, you can start cooking funchose. Stretch the threads into the vermicelli ring and place the funchose with them in boiling water. Boil no more than 5 minutes. Particularly thin variants of funchose can simply be poured with boiling water and left for 7-10 minutes.

Then you need to throw the funchose into a colander and rinse with cold water.

Put funchoza on a dish to remove the threads. Cut the cooled vermicelli into several pieces.

Add soy sauce, 1 teaspoon rice or table vinegar to taste.

Mix everything thoroughly, put the vegetables in a salad bowl. Salad ready.

Recipe 4: funchose salad with meat and vegetables (with photo)

Funchoza goes well with any vegetables, meat (especially pork) and mushrooms. If guests are expected to arrive, then preparing such a hot meat and vegetable dish with funchose will not take even one hour. Our hot "glass" noodles with pork can be included in the family menu and cooked for lunch or dinner.

• funchose - 200 gr,
• meat (pork) - 350-400 gr,
• 1 piece each: carrot, sweet pepper (Bulgarian), fresh cucumber,
• onion - a couple of pieces,
• a couple of cloves of garlic
• one teaspoon of coriander, paprika, a mixture of peppers, herbs,
• three tablespoons of soy sauce and oil,
• a spoonful of sesame seeds.

After washing the meat and separating its flesh from the bones, cut into narrow pieces.

Fry it in a very hot skillet with oil for 20 minutes.

At the same time, we work with funchose, previously filled with cold water for 5 minutes. After draining the latter, pour boiling water over the “glass” noodles and leave to swell for 6-7 minutes.

Cut all vegetables into strips. When the pork is fried, remove it from the pan and fry the vegetables in the same oil. You should not subject them to this procedure for too long - they should retain a crispy structure. Usually a few minutes are enough.

Add pork to roasted vegetables and stir.

Throwing the funchose into a colander and rinsing under the tap, we give time to drain all the water.

Putting the noodles in the contents of the pan, pour in the soy sauce, add all the spices, garlic, mix (once will be enough). You can add a little salt if necessary.

After 10 minutes (do not close the container with a lid), remove the finished second dish from the heat and serve on the table, lightly sprinkled with herbs.

If suddenly, which happens extremely rarely in my evening home version, it happened that the funchose with vegetables and meat remained, then the next day I serve it cold, like a salad.

Recipe 5: Korean salad - funchose with beef and vegetables

• 350 grams Meat beef
• 400 grams Funchoza glass noodles
• 250 grams fresh cucumber
• 100 grams Carrot
• 150 grams sweet pepper, red
• 100 grams Onion
• 100 ml vegetable oil
• 50 ml Sesame oil
• 20 grams fresh cilantro
• 30 ml Vinegar 9%
• 20 grams Salt
• 50 ml Soy sauce
• 5 grams ground coriander
• 3 grams Red hot pepper dry
• 5 grams ground black pepper
• 20 grams roasted sesame
• 3-4 cloves Garlic
• 5 grams Sugar

Let's prepare all our ingredients for funchose salad. My cucumbers, cut off the ends, chop into thin strips. We send it to the bowl. We remove the placenta from sweet pepper, also cut into strips. You can take different peppers, yellow bell peppers are also suitable, I like red, it has a more pronounced sweetish peppery taste. I do not recommend using green sweet peppers in this salad, it has a more tart taste and not so much, it emphasizes the taste of the salad. Finely chop the peeled onion. Meat julienne mode. Carrots are peeled and cut into long strips, if you have a special grater, you can use it. Chop a bunch of cilantro and a few cloves of garlic. Prepare spices and soy sauce.

Now we need to properly prepare funchose. Add a tablespoon of salt to boiling water. We lower the funchose and cook for 2 minutes, no more. After that, you immediately need to lower the funchose into cold water and leave it there for 10 - 15 minutes. Then we recline in a colander and let all the water drain. We cut the finished funchose into a length of about 7-8 cm.

Let's start cooking meat and vegetables. We will need to fry vegetables very quickly, they must remain half-cooked. Pour about 2 tablespoons of oil into the pan, heat well, fry the meat. In order for the meat to be fried and not stewed, you do not need to put the meat in a non-heated oil, and even more so salt it in advance. After 5 - 8 minutes, salt and pepper. Stirring constantly, fry for 15 minutes. Put the finished meat separately in a bowl.

Then we heat the pan again and sauté the onion for one minute, add a little soy sauce, sauté for another thirty seconds. Set aside separately in a bowl.

After that, pour vegetable oil into the pan, spread the carrots, add a little about 1 teaspoon, mix well, sauté under the lid for one minute. Transfer the carrots to a separate bowl. Pour the oil again into the same pan, put the sweet pepper and sauté for one minute as well. You don't need to cover the pepper. We have prepared vegetables.

We shift the funchose into a large salad bowl and combine all the prepared ingredients. Add ground coriander, ground black pepper, salt, red hot pepper, sugar, vinegar, sesame oil, garlic, soy sauce, chopped cilantro and mix everything gently. Glass noodle salad is ready! Good appetite!

Recipe 6: Funchoza salad with mushrooms and vegetables (step by step)

It is quite simple to cook funchose at home, it does not take much time, and it always turns out very tasty and fragrant.

• funchose - 300 grams;
• champignons - 400 grams;
• Bulgarian pepper - 1 piece;
• carrots - 1 piece;
• onion - 1 piece;
• sesame - 1 pack;
• soy sauce - 4 tbsp. spoons;
• ginger - 1 piece;
• garlic - 3 cloves;
• sunflower oil - 2 tbsp. spoons

Bulgarian pepper cut into thin strips.

I grated the carrots on a Korean carrot grater. It can also be simply cut into long strips.

Cut the onion into thin half rings.

Wash mushrooms and cut into thin slices.

Now we put pepper, carrots and onions in a hot pan, and lightly fry for 5-10 minutes. While the vegetables are fried in boiling water, put the noodles and cook for 1 minute, then drain the water. You can also simply put the noodles in hot water for 6-7 minutes.

When the vegetables are a little fried, spread the mushrooms and continue to fry for another 10-15 minutes.

We rub the ginger on a grater, and pass the garlic through a garlic press. And put them to the vegetables, and fry for another 5 minutes.

Now put the noodles in the pan, mix

and add soy sauce. Continuing to stir for 3 minutes and turn off. Noodles should be served immediately.

Topped with sesame seeds.

Recipe 7: funchose salad with vegetables and cumin

• Funchoza - 180-200 g
• White cabbage - 150 g
• Cucumbers - 2 pcs. (small)
• Zucchini squash (or regular with a thick skin) - 1 pc. (medium, one and a half palms long)
• Bell peppers - ½ each of medium-sized vegetables (red and yellow)
• Green onions - 3-4 sprigs (only the green part)
• Garlic - 3 small cloves
• Vegetable oil - 2 tablespoons (we recommend olive oil)
• Vinegar (choice of apple, rice, wine) - 3-3.5 tablespoons
• Sugar sand - 2-2.5 tablespoons
• Soy sauce (unflavored) - 4 tablespoons
• Red chili pepper (ground) - 1/3 teaspoon
• Black ground pepper - 1 pinch
• Roasted sesame seeds (to taste) - about 2 teaspoons

Prepare funchose: pour boiling water over the noodles and let it brew for 5 minutes. Rinse in cold water (!) And recline in a colander.

Fry the zucchini: wash and cut lengthwise into 4 parts so that it is convenient to cut the seeds. We don't use them. After trimming, we will have the densest part of the zucchini, which gives little moisture when roasted.

Cut the zucchini into strips and fry in a well-heated pan with vegetable oil. Important: add a little salt and stir constantly, keep no more than 5 minutes. Our goal is to slightly soften the zucchini to "half-cooked".

At the end of frying, add green onions: cut the leaves into pieces 5-6 cm long and send them to the pan to the zucchini. Stir - 1 minute - remove from heat.

The rest of the vegetables are used raw in the salad. Shred the cabbage and lightly crush it with salt in a large bowl. It will be convenient to add all the ingredients here.

My sweet pepper, remove the seed-bearing plant, cut into thin strips. My cucumbers and also cut into strips. Use what is convenient for you - a Berner-type grater, a device for cutting Korean carrots, a sharp knife. The main thing is not to deviate from the principle of funchose salads with vegetables: even at home, for the traditional taste of the recipe, you need to achieve not thick cuts of vegetables.

We combine cabbage and zucchini, fried with onions, and mix. Add pepper, cucumber and noodles. We take into account that the noodles are very long: we will align the length with a slide and cut across into several parts. Sprinkle the salad with sugar. Season with garlic (which was passed through a crush), vinegar, soy sauce and spices. Optionally, add 1 tablespoon of sesame oil (will give an Asian flavor). Stir (it is convenient to do this with your hands).

Keep the salad in the refrigerator for 20 minutes. When serving, you can sprinkle with roasted sesame seeds.

Recipe 8: bright funchose noodle salad with vegetables

Funchose salad with vegetables has become one of my favorites. Firstly, you can cook it in a matter of minutes, and secondly, it turns out to be very tasty, moderately spicy and spicy. I serve this salad as a cold appetizer, but it can also be served as an addition to the main course, for example, fried potatoes or boiled rice. Try this dish and I'm sure it will become a salad favorite.

• funchose - 50 g;
• fresh cucumber - 1 pc.;
• carrots - 2 pcs.;
• Bulgarian pepper - 1-2 pcs.;
• garlic - 2 cloves;
• salt - ¼ tsp;
• vinegar 9% - 40 ml;
• soy sauce - 20 ml;
• olive oil - 2 tsp;
• seasoning for carrots in Korean - 0.5 tsp.

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

It is not difficult to cook funchose correctly, you can follow the instructions on the package, or you can use the universal method. To begin with, I soak the funchose for 10-15 minutes, this is necessary so that the funchose does not stick together during the cooking process. Next, glass noodles are sent to boiling water for 4 minutes. Funchoza is ready - you need to rinse it under cold water, constantly shaking it. So the glass noodles are separate, without sticky lumps.

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

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

How to cook funchose salad with vegetables - 15 varieties

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

Ingredients:

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

Cooking:

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

One of the most popular and classic recipes for funchose salad with vegetables. In this salad, everything is in moderation - both spiciness and salt, it is suitable as a snack for all family members.

Ingredients:

• Funchoza - 1 pack
• Carrot - 1 piece
• Bulb - 1 piece
• Fresh cucumber - 1 piece
• Daikon - 200 grams
• Bulgarian pepper - 1 piece
• Soy sauce - for dressing
• Seasoning for carrots in Korean - to taste

Cooking:

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

In the absence of daikon, it is realistic to replace it with radishes, turnips or rutabaga. You can generally omit this ingredient in a salad, but in this case it will lose its piquant sharpness.

A recipe full of ingredients for mushroom lovers. A great alternative to all mayonnaise salads.

Ingredients:

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

Cooking:

Pour funchose with cold water for three minutes, and then with boiling water for 5 minutes. Drain the water from the noodles. Boil the mushrooms for 5 minutes in boiling water, then take them out with a slotted spoon and cut them. Carrot, cucumber, pepper cut into strips. We make a dressing - mix warm water, lemon juice, soy sauce, curry, sesame seeds, butter, garlic passed through a press and finely chopped cilantro. We combine all the ingredients with dressing - let it brew.

Frozen assorted vegetables have long saved hostesses from spending hours in the kitchen. So with this salad, thanks to ready-made frozen mixes of vegetables, it is a pleasure to cook it.

Ingredients:

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

Cooking:

Cook funchoza in boiling water for 3 minutes, then rinse with cold water. Stew frozen vegetables under the lid for 15 minutes. Fry the hearts until cooked, add a little salt and pepper them. We make dressing - mix soy sauce, hot pepper, seasonings, butter, garlic and mustard passed through a press. We combine all the ingredients with dressing - let it brew.

Assortment for this salad, you can take any, suitable as "Mexican mix", and "Summer mix", "Spring mix", "Broccoli mix". The more different types of vegetables in the mixture, the richer and brighter the final taste of the snack will be.

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

Ingredients:

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

Cooking:

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

The case when two rather rare ingredients - duck breast and funchose, met together to create this amazing warm salad. It is so satisfying that it can easily replace the second dish.

Ingredients:

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

Cooking:

We make a marinade for the duck - mix honey, soy sauce, vinegar, ginger, black pepper, cinnamon and coriander. Let the duck marinate for an hour. Pour boiling water over funchose for five minutes, then drain the water. We cut vegetables into strips - pepper, carrot, onion. Fry the duck, and then add vegetables to it with the remnants of the marinade. We fry until the duck is ready. We spread vegetables with duck on the funchose, sprinkle the finished salad with sesame seeds.

Do you believe that it can take only 10 minutes to prepare a complete salad? Not? Then mark the time and start preparing this quick and very tasty snack.

Ingredients:

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

Cooking:

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

Do you like salads with beets, but are you tired of herring with vinaigrette? Write down a new amazing recipe for beetroot and funchose snacks. Such a dish will noticeably "refresh" the daily family menu.

Ingredients:

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

Cooking:

Boil funchose according to the instructions on the package. Boil beets until cooked, three on a grater. Finely chop fresh herbs. We mix funchose, beets, nuts, greens, vinegar, garlic passed through a press, butter, and soy sauce. Pepper to taste.

Instead of pine nuts, you can add walnuts to this salad. First, they should be fried in a dry frying pan for just a couple of minutes. If nuts are not at hand or your loved ones are allergic to them, sprinkle the finished salad with sesame seeds.

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

Ingredients:

• Funchoza - 200 grams
• Garlic - 2 cloves
• Eggplant - 1 piece
• Carrot - 2 pieces
• Vinegar - 1 tablespoon
• Soy sauce - 1 tablespoon
• Seasoning "carrot in Korean" - to taste
• Salt, pepper - to taste

Cooking:

Pour boiling water over the funchose for 10 minutes, drain the water, cut the funchose into small pieces. We chop the carrots, season with vinegar, salt, spices for carrots and garlic passed through the press. Mnem carrots, put in the refrigerator for an hour. Fry the diced eggplants. We mix funchose with fried eggplant, Korean-style carrots and season the ingredients with soy sauce.

A fresh and delicious salad that will be an excellent replacement for the already boring Caesar. It is not a shame to put it on the festive table and it perfectly diversifies the everyday menu.

Ingredients:

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

Cooking:

Pour boiling water over the funchose for five minutes, then drain the water, cut the funchose into small pieces. We chop the vegetables into strips - radishes, carrots, onions, garlic with a green onion, just finely chop. Roast the chopped turkey. We mix the bird with funchose, vegetables, spices and soy sauce. Let the salad rest overnight.

It is this salad that you can buy in most supermarkets selling finished products. It is not at all complicated and it is really possible to cook it even for a novice hostess.

Ingredients:

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

Cooking:

Pour funchose with cold water for 10 minutes, then cook in hot water for 5 minutes, then rinse again with cold water. Carrot and cucumber with bell pepper cut into small strips. Fry the peppers with carrots until cooked, at the very end add chopped garlic to them. Add vinegar, soy sauce, cucumber, butter and funchose to vegetables. We mix all the ingredients. Let the salad rest.

For those who perceive zucchini only in the form of caviar, this recipe will be a real discovery. Even those who do not perceive vegetable salads cannot be dragged away from this appetizer by the ears.

Ingredients:

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

Cooking:

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

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

Ingredients:

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

Cooking:

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

The most popular cabbage salad is "Vitamin", which can be bought in every canteen. But it is worth adding funchose and soy sauce to well-known ingredients - the salad immediately acquires a restaurant-level gloss.

Ingredients:

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

Cooking:

Boil funchose in boiling water for 1 minute. Drain the water, let cool. We cut the pepper into strips. We shred the cabbage. Three carrots on a grater. We chop the onion finely. Stew the cabbage in oil for literally 1 minute, it should remain raw, but become soft. Add pepper and carrots to cabbage, pour vegetables with vinegar and remember with your hands. Mix funchose with vegetables, season the salad with soy sauce, sprinkle with green onions on top.

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

Koreans are very popular salad of pork, vegetables and funchose. Russia also has its own interpretation of this dish.

Ingredients:

• Funchoza - 200 grams
• Meat - 300 grams
• Onion - 3 pieces
• Jusay - 200 grams
• Carrot - 2 pieces
• Radish - 2 pieces
• Peppers - 2 pieces
• Vegetable oil - 100 grams
• Vinegar 3% - 80 grams
• Tomato paste - 1 tablespoon
• Garlic - 7 cloves
• Salt - 3 teaspoons
• Pepper mix - 1 teaspoon

2017-03-12

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

How to cook funchose

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

1. Funchoza in Korean

Products:

1. Vermicelli funchose - 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, 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

Products:

1. Vermicelli Funchoza - 100 gr.

2. Carrot-150 gr.

3. Bulgarian pepper - 150 gr.

4. Cucumbers - 150 gr.

5. Onion - 150 gr.

6. Vegetable oil

7. Salt, pepper, ground coriander

How to cook funchose:
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. Funchoza with mushrooms and vegetables

Products:

1. Rice noodles - 250 gr.

2. Bulgarian pepper - 1 pc.

3. Carrots - 1 pc.

4. Zucchini - 1 pc.

5. Bow - 1 pc.

6. Tomato - 1 pc.

7. Porcini mushrooms, boiled - 150 gr.

8. Beijing 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 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. 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. a 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 funchose - curry with mushrooms and vegetables:
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. Funchoza with beef

Products:

1. Boiled funchose - 300 gr.

2. Vegetable oil - 1 tbsp. a spoon

3. Beef fillet - 300 gr.

4. Carrots - 2 pcs.

5. Bulgarian pepper - 1 pc.

6. Bow - 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 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 chopped 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.

6. Classic funchose

Products:

1. Funchose noodles

2. Meat (any)

3. Vegetable oil

4. Soy sauce

6. Black pepper,

7. Coriander

8. Red pepper,

9. Carrot

10. Cucumber

11. Lemon juice and salt - to taste

How to cook classic funchose:

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), 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.

7.Funchoza with meat and carrots in Korean

Products:

1. Meat - 200 - 300 gr.

2. Funchoza - 200 gr.

3. Bow - 3 pcs.

4. Korean-style carrots ready - 300 gr.

5. A little vinegar

6. Seasoning for carrots in Korean

7. Salt, pepper.

How to cook funchose with meat and carrots in Korean:
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, heat 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, and of course try !!!

8. Funchoza with cucumber and carrots

Products:

1. Funchoza - 100 gr.

2. Carrots in Korean - 60 gr.

3. Soy sauce - 20 gr.

4. Garlic - 2 cloves

5. Fresh cucumber - 1 pc.

6. Olive oil

How to cook funchose with cucumber and carrots:
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.Funchoza with meat (chicken, pork, beef)

Products:

1. Meat - 700 gr.

2. Funchoza - 250 gr.

3. Carrots - 1 pc.

4. Bow - 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 onion 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 a frying pan with olive oil, put the meat, fry for 5 minutes, pepper and salt, add onion, mix, put carrots, mix again, pour in soy sauce, put funchose and garlic passed through a press, mix, 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 pc.

4. Green onions

5. Garlic - 1 clove

6. Carrots - 1/2 pc.

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 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!

11.Funchoza with baked beets and egg pancakes

I love funchose, in my opinion, this 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 spicy-sour-sweet dressing, well, in addition to herring, just mmmm ....

Products:

1. Funchoza - 100 gr. (dry)

2. Medium-sized beets - 1 pc.

3. Fresh cucumber - 1 pc.

4. Red onion - 1 pc.

For egg pancakes:

1. Chicken egg - 2 pcs.

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

3. Starch - 1 tbsp. a spoon.

4. Parsley

Refueling:

1. Grained mustard - 1 tbsp. a 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 cook 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 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.

Peeled beets, cucumber and pancake cut into thin strips, onion into thin half rings.

Mix funchose with prepared vegetables and pancake strips. For dressing, whisk olive oil, mustard, finely chopped garlic and lemon juice with a whisk, if you like sweet and sour sauces, I recommend adding a little honey to the dressing. We 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!

The modern hostess lives just fine, she decided to please her family with pizza, a dish of Italian national cuisine, and pleased them. I decided to surprise with a salad with funchose, please, I 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, 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. In this material, 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 dishes, warm and cold salads are prepared from it. An adapted funchose salad recipe and a set of fresh vegetables will help you prepare a delicious salad at home.

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

• Fresh cucumber weighing 80-90 g.
• Bulb 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.
• Soya 30 ml.
• Rice or plain vinegar, 9%, 20 ml.
• Ground coriander 5-6 g.
• Chili dry or fresh to taste.
• Soybean or other vegetable oil 50 ml.

Cooking:

1. It is advisable to cut funchose rolled up with scissors across. This technique will make eating the finished funchose salad with a fork more convenient.

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

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

4. Pepper and cucumber cut into strips or thin strips. Crush the garlic with a knife, chop finely. Cut the onion into slices and grate the carrot on a special grater. If not, then cut the carrots as thin 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 dressing into funchose with vegetables, mix and leave for an hour.

6. Transfer the finished 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 prepare a salad with noodles and chicken.

Ingredients:

• Chicken fillet - 1 breast.
• Funchoza - 200 gr.
• Green beans - 400 gr.
• Onion - 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.

Action algorithm:

1. Cook funchose according to the 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 fibers into oblong small bars.
4. Send to a frying pan with hot oil. Fry until almost done.
5. Also send onions, pre-cut into half rings.
6. In a separate pan, fry 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. In a beautiful deep container, combine the finished 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 an unusual salad a pleasant sourness.

Stand for 1 hour for a kind of marinating vegetables and meat. Serve with Chinese style dinner.

Salad recipe with funchose with meat

A similar recipe is also suitable for making a salad with bean white noodles and meat. The difference is not only that chicken will be replaced by beef, 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.
• Carrot - 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, chop the garlic here, add salt, followed by spices.
3. While the meat is fried, prepare the vegetables - rinse, peel.
4. Cut peppers into strips, cucumber into circles, chop 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, garnishing the dish with green onion feathers and sesame seeds. if there is neither chicken nor beef, you can experiment with sausage.

How to cook Korean funchose salad at home

Funchoza is used in both Chinese and Korean cuisine, where it is served with a wide variety of vegetables and spices.

Ingredients:

• Funchoza - 100 gr.
• Carrot - 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 your own with butter, lemon juice, salt, sugar, spices, ginger, and garlic.)

Action algorithm:

1. Pour the noodles with boiled water for 5 minutes. After draining the water, rinse the noodles with cool water.
2. Start cutting vegetables. Grind carrots on a special grater. Then salt and crush with your hands so that it is more juicy.
3. Pepper and cucumber cut equally - thin strips.
4. Send all vegetables to a container with funchose, add more chopped herbs, crushed chives, salt, spices and dressing here.

Mix the salad, keep 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.
• Seasoning for carrots in Korean.
• Onion - 1 pc.
• Greenery.
• Salt.
• Vinegar.

Action algorithm:

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

Serve chilled, it is good to cook chicken in Chinese style with such a salad.

Recipe for funchose noodle salad with shrimp

Beans look great in salads and with 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 - for flavor 1 clove.

Action algorithm:

1. Heat olive oil, add pepper, mushrooms and zucchini cut into strips. Fry.
2. Boil the shrimp, add to the pan.
3. Crush the garlic here and pour in the soy sauce.
4. Prepare funchose as directed in the instructions. Rinse with water, put on 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 generously sprinkle the dish with herbs.