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

Funchoza, or "glass noodles", is a very grateful ingredient in terms of cooking. It is brilliantly combined with almost all products and sauces. From it you can cook as a main, hot dish, as well as all kinds of snacks and salads. A combination of funchose with meat in salads gives a particularly rich culinary composition. It is best to choose not too fatty varieties of pork and beef, sausages and ham, chicken, fish meat. Vegetables diversify the range of taste: carrots, radishes, cucumbers, zucchini and eggplants, tomatoes and peppers. And the use of various spices and dressings allows you to get an amazing new dish every time.

The five most commonly used ingredients in funchose salad recipes are:

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

The five fastest funchose salad recipes:

Helpful Hints:
. Salads with funchose can be prepared with a margin. Over time, the food will only get better, saturated with all the flavors.
. In salads, you can use lightly fried minced meat, smoked meats, pieces of sausage or ham.
. If after boiling it is planned to fry funchose, then the cooking time should be halved.

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

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

We need:

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

How we prepare:

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

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

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

We heat the oil in a frying pan and sauté the carrots and peppers until soft: first we send the carrots to the oil, stir, and after 1-2 minutes add the pepper. From above we squeeze out all the garlic (the case when you can not cut it, but make your life easier with a manual crush).

We 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, point the knife diagonally - it is easier to achieve thinness.

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

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

salad calories

Despite the high calorie content of funchose (340-350 grams per 100 grams of finished noodles), this salad contains a lot of low-calorie vegetables. Our ingredients are designed for 4 servings, each of which will have approximately 250 kcal. You can reduce the amount of noodles, soy sauce and oil and lighten the dish even more.

Other salad options

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

Another classic is to leave all vegetables raw, pouring boiling oil after mixing. It is this recipe that the chef shows step by step in the video below:

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

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

36 salad recipes for every taste

30 minutes

170 kcal

5/5 (1)

On the shelves of modern supermarkets, next to ordinary pasta, you can often see a package of vermicelli with the mysterious Asian name "funchoza". Unfortunately, not every housewife is familiar with this mysterious "glass vermicelli", and in vain.

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

Funchose salad with cucumber and carrots

Kitchen appliances: grater for carrots in Korean.

Cooking sequence

How to choose the right ingredients

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

Step by step recipe

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

Video recipe for cooking salad with funchose and vegetables

If you are still not in love with Asian cuisine, try making funchose salad. This wonderful video recipe will help you with this, the musical accompaniment of which, performed in the national spirit, will set you in the right mood.

How can you decorate such a salad?

You have already seen that this dish is unusually tasty, but how to make a salad with funchose noodles also attractive to the eye? Decorate it on top with greens (cilantro, chopped green onions, or even regular parsley), sprinkle with sesame seeds, or even lay out a geometric pattern of slices of sweet pepper - anything, just to make your creative soul happy.

Funchose salad secrets

• Pay attention to the thickness of the funchose: if the diameter of the vermicelli is less than 0.5 mm, you should not even boil it, just pour boiling water for 5 minutes. Thicker vermicelli will have to be boiled, but not more than 3 minutes, as the overcooked funchose turns sour before our eyes and turns into an unappetizing gruel.
• It is not necessary to salt the water in which the vermicelli is cooked, because the salad contains already quite salty soy sauce.
• Almost tasteless on its own, funchose is very receptive to flavors, so you can successfully experiment with different scented dressings. At least just try to replace the banal sunflower oil with olive, pumpkin or sesame oil, and the taste of the dish will become much richer and more interesting.

How to serve this salad

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

Salad options

• In fact, such a salad can be prepared not only from funchose, but also from rice noodles - try it, it also turns out very tasty.
• According to the same recipe, you can cook a salad with funchose noodles and ready-made Korean carrots - the dish will turn out a little spicier and spicier.
• Korean funchose salad recipe with meat is suitable for a hearty meal. Just add chicken or pork to all the ingredients, and even picky men will like the dish.
• In fact, salads are one of the most economical and easy-to-perform sections of cooking. Why are appetizing vegetable salads worth, which can be served both as an appetizer and as a side dish. Try to cook a light one. It turns out to be no less tender and fresh (sorry for the tautology). Your collection of uncomplicated spring recipes can be replenished, and if you want something spicy, feel free to cook.

As you know, a salad can be prepared from anything. Experiment, trust your intuition and share your success in the comments.

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.

Funchoza, or as it is also called "glass noodles" is very good in soups and salads. It is made from starch, traditionally from mung bean starch, but now almost any starch can be used. Unlike rice noodles, which become dull white after cooking, funchose becomes almost transparent after cooking, which is why it got its second name.

Funchose does not have its own bright taste and smell, but it very well absorbs the aromas and tastes of the products surrounding it, and therefore thin “glass” noodles are very often used for soups and salads, where it serves as a wonderful filler and product that combines all other ingredients.

It is a pleasure to cook funchose itself - it is poured with boiling water and free. Waited a few minutes, washed and all. But carefully read the cooking instructions on the package so as not to get an unintelligible porridge instead of noodles.

The salad turns out very satisfying, tasty and harmonious. It is best served warm - you can also eat it cold, but warm is noticeably better.

To prepare a salad with funchose, you will need:

• Funchoza
• Bulgarian pepper 1 pc. Yellow is better, just so that different colors are present in the salad.
• Carrot. 1 PC.
• Spicy pepper. 1 PC. Fresh.
• Celery stalk. 1 PC.
• Cucumber. Fresh. 1 PC.
• Garlic. 1 clove.
• Soy sauce. 2-3 tbsp. spoons.
• Balsamic vinegar.
• Vegetable oil.
• Balsamic vinegar. 1 teaspoon.
• Freshly ground black pepper.

We begin to prepare a warm salad with funchose.

Everything is quite simple.

First of all, cut all the vegetables thinly:

Cut carrots into thin strips or grate for Korean carrots.

Bulgarian and hot peppers - thin, thin straws.

Celery - cut crosswise into thin slices.

Cut the garlic lengthwise into very thin "petals".

Cucumber can be cut immediately, you can a little later. Cut into small thin sticks.

We carefully read the cooking instructions on the package of funchose. I soaked the noodles in boiling water for about 7 minutes. While mixing with vegetables, the noodles will not have time to digest.

During this time, heat the vegetable oil in a deep frying pan.

Put the carrots and celery into the hot oil. Quickly, 3-4 minutes, fry them until the vegetables are softened.

Add peppers to the pan, mix with carrots.

We also fry them a little until they begin to soften.

At this point, the noodles have already cooked, we throw the glass noodles into a colander and rinse them with cold water.

Add chopped garlic to the pan to the vegetables, heat it for a minute, pour soy sauce and vinegar.

Mix everything again. Adding

All vegetables should be limp by now, but still crispy on the inside. That is al dente, like Italian pasta.

Add funchose to the pan with vegetables and mix everything again. We let the noodles warm up after a cold shower in a colander and, at the same time, soak up the aromas in the tastes of vegetables, soy sauce and vinegar.

We spread the salad in a salad bowl, add fresh cucumber cut into thin small sticks.