Funchoza with crab sticks. Funchose salad recipe with photo with crab sticks

21.08.2021

The word "funchose" appeared in the lexicon of European culinary experts not so long ago. But now few specialized TV shows or thematic magazines can do without it. For those who are still unfamiliar with funchose, it is worth making some explanations. Funchoza or glass vermicelli is a type of dry pasta popular in Southeast Asia and made from starch.

Yes Yes. Contrary to popular belief, funchose has nothing to do with rice noodles. It is made not from rice flour, but from starch. Moreover, in the classic (and not the cheapest) version, not from any starch, but obtained from the beans of golden beans, known to us as mung or mung beans. Less commonly, sweet potato, yam or cassava starch is used for the same purpose. Well, in our stores, just the most budgetary version of glass vermicelli is usually sold. It is made from corn or potato starch, familiar to everyone.

Unlike rice noodles, funchose has no taste or smell of its own. Therefore, all dishes with this ingredient necessarily contain a large amount of seasonings and spices, and are also flavored with soy sauces. By the way, for the same reason, funchose is not used as an independent side dish. In most cases, it is included in thick soups, a variety of meat dishes and numerous salads. It is worth talking about the latter in more detail.

Strictly speaking, this recipe cannot be called a salad 100%. In fact, this is a complete second course. But if you do not find fault, then this masterpiece of Asian cuisine can be classified as warm salads. For him you will need:

Ingredients

funchose - 150 g;
chicken fillet - 200 g (you can take any part of the poultry);
bell pepper - 2 pcs.;
garlic - 3-4 cloves;
water - 100 ml;
dill, parsley, black pepper, salt - to taste.

Preparation

First you need to grind the ingredients. Cut the chicken meat into cubes, onion - into a quarter of a ring, pepper - into strips, grate the carrots on a fine grater, crush the garlic in a crusher.
Heat a frying pan over a fire, pour in oil and put the chicken. As you know, poultry meat in such situations secretes juice, so you need to fry the chicken until all the liquid has evaporated. In this case, the pieces of meat must be constantly stirred. When the juice has evaporated, add the onions and carrots to the pan and continue to fry, bringing the vegetables until tender. Now send bell pepper to the brazier, pour in water and, covering with a lid, simmer the salad for about 10 minutes.
During this time, you can prepare funchose. Put glass vermicelli in boiling, slightly salted water and cook for 4-5 minutes. Then fold the funchose into a colander and rinse with cold water. After that, the "noodles" should be cut into small pieces, about 4 cm long. This is most conveniently done with the help of culinary scissors.
Now you need to mix all the ingredients in a salad bowl, salt, pepper and mix. Serve salad to the table, you must first decorate with fresh herbs.

Funchose salad with crab sticks

If we talk about salads in the usual sense, then funchose with crab sticks can be an excellent snack. You can make this salad with the following products at hand:

Ingredients

funchose - 100 g;
crab sticks - 200 g;
canned corn - 1 can (about 400 g);
bell pepper - 2 pcs. (about 200 g);
low-fat sour cream - 150 g (best of all 10-15% fat);
black pepper, salt to taste.

Preparation

Boil funchoza with boiling water. Finely chop the crab sticks and bell pepper. Drain the liquid from the corn. Throw the funchoza into a colander and drain off excess water. Mix all the ingredients in a salad bowl, season with salt, pepper and season with sour cream.
In theory, such a salad can be seasoned with mayonnaise, but in this case, it is better to add a couple of hard-boiled and finely chopped chicken eggs to the listed ingredients.

Another variant

You can make it even more interesting. Pour funchoza with boiling water and leave for 5 minutes. Beat the raw eggs thoroughly and fry in hot vegetable oil. Allow the resulting "pancake" to cool.
Rinse the funchoza under running cold water, let the remaining water drain and chop it a little with culinary scissors.
Roll the cooled egg pancake into a roll and cut into thin strips. Finely chop the crab sticks too. Mix all the ingredients, new and indicated at the beginning of the recipe, add salt, pepper and season with mayonnaise.

Funchose and Korean carrot salad

The simplest version of a salad with funchose can be prepared in literally 10 minutes. To do this, you need to brew the vermicelli, rinse it and mix it with Korean carrots. Salt the resulting snack and sprinkle with soy sauce. Ready!

Although this option is tasty, it is not particularly interesting from a culinary point of view. Therefore, it is worth turning to a more refined variety of salad with funchose and Korean carrots. For this salad, you will need a little more products than for the simple version. More specifically, you will have to prepare:

Ingredients

funchose - 250 g;
Korean carrots - 200 g;
broccoli - 100 g;
champignons - 100 g;
sesame seeds - 1 teaspoon;
vegetable oil - for frying;
soy sauce - for dressing.

Preparation

Prepare the funchoza according to the instructions on the package, rinse and drain. If desired, the vermicelli can be cut into pieces with scissors. Disassemble the broccoli into inflorescences, boil for 3-4 minutes in salted water and fry together with thinly sliced mushrooms in vegetable oil. It is not worth cooking for a long time. 10 minutes is enough.
Mix funchose, carrots, broccoli and mushrooms in a salad bowl, season with soy sauce and let stand for half an hour so that the products are saturated with the aromas of spices present in Korean carrots. Stir the salad again and sprinkle with sesame seeds before serving.
Those who don't like broccoli can substitute cauliflower for this product. The salad will not lose at all from this, and maybe even the other way around.

Funchose and vegetables salad

Oddly enough, but the closest to Korean cuisine is a salad with funchose and vegetables, and not with Korean carrots. In fact, apart from funchose and spices that go to the dressing, there is nothing exotic in this appetizer:

Ingredients

funchose - 200 g;
carrots - 1 medium root vegetable;
bell pepper - 1 pc.;
fresh cucumber - 1 pc .;
ginger, chili pepper, coriander and garlic - 5 g each (take all seasonings in dried and ground form);
vinegar - 1 tablespoon;
sesame oil - 1 tablespoon;
sesame seeds, parsley and cilantro to taste.

Preparation

It all starts again with brewing funchose in boiling water. When it stands for 5-7 minutes, put the vermicelli in a colander, rinse and let it flow. Cut the bell pepper into thin strips, and the cucumber and carrots can be grated on a Korean carrot grater. When the main ingredients are ready, you can start preparing the dressing.
In principle, you can not bother with the preparation of homemade dressing, but purchase a ready-made mixture for funchose. But this is for the laziest. Moreover, the preparation of salad dressing does not take either effort or time. To do this, just pour all the spices into a bowl (ginger, chili, coriander and garlic), add soy sauce, sesame oil and vinegar there. Mix the mixture thoroughly and the dressing can be considered ready.
It remains to mix all the ingredients, add sesame seeds, chopped herbs and season with the resulting sauce. Stir the salad well and let it brew for about an hour in the refrigerator. After that, you can serve the appetizer to the table.
This version of the salad with funchose can be considered basic. If desired, you can add meat, seafood and other vegetables that are not present in the main list to it. And you can add this salad to any hot dish, using it instead of a side dish.

Funchose and meat salad

This salad, too, with a stretch can be attributed to appetizers. Still, this is, perhaps, a transitional stage between salads and main courses. Well, a salad of funchose and meat is prepared using the stir-fry technology - this is when the products are quickly fried in hot oil in a wok or deep frying pan. To prepare for a similar "a la salad" you need the following products:

Ingredients

funchose - 150 g;
meat - 150-200 g (beef is better, but lean pork is also suitable);
carrots - 1 medium root vegetable;
champignons - 100 g;
onion - 1 head of medium size;
garlic - 4-5 cloves;
eggs - 1 pc.;
sesame and sunflower oil - for frying;
soy sauce - 3 tablespoons;
sugar - 1 tablespoon;
green onions and sesame seeds to taste.

Preparation

First of all, you need to marinate the meat. To do this, you need to cut it, as for beef stroganoff, salt, pepper, mash it with your hands a little and put it in the refrigerator for 10-15 minutes. Now you can start making the sauce, i.e. it is easy to dissolve sugar in the soy component. On this, the process of preparing the dressing can be considered complete.
Defrost the mushrooms and cut into slices. Cut the carrots into slices. It is desirable to make them as thin as possible. Chop the garlic and onion as small as possible. They just need to be fried in hot oil first. When these ingredients are golden brown, you can add carrots to the wok. Do not fry vegetables for too long. It is necessary that they only slightly soften. This will take 4-5 minutes. Put the prepared components of the salad in a separate plate.
Add a little oil to the wok, put the mushrooms and fry for about 10 minutes, after which they are also transferred to a separate bowl. Now let's move on to the meat. It should be fried in the same oil for about 10 minutes, stirring constantly. When the pieces are fried from all sides, extinguish the fire under the wok, cover the dishes with a lid and let the meat simmer for another 5-7 minutes. And during this time you can do funchose.
This time it is better to take thicker vermicelli and boil it in boiling water for 5 minutes, then put it in a colander and rinse. When all the water is drained, cut the funchose into pieces of 7-10 cm each, transfer to a salad bowl, sprinkle with sesame oil and stir.
It's time to tackle the omelet. To do this, pour the beaten egg into a greased pancake pan, distribute it over the entire frying surface, shaking the pan slightly, and fry for 3 minutes. Then gently turn the egg pancake, turn off the gas under the pan and leave on the stove for another couple of minutes. Put the finished omelet on a plate, and when it cools down, roll it up and cut into strips.
This completes the preparation of the components of the salad, so you can start assembling it. First, pour the sauce into the funchose and mix thoroughly so that the vermicelli is evenly saturated with it. Now you can put in all the other ingredients, mix and, if necessary, salt the finished snack. On top, the salad can be lightly seasoned with sesame oil and sprinkled with the seeds of the same plant.

Funchose and shrimp salad

Korean cuisine is unthinkable without seafood. So funchose salad with shrimps is more than appropriate. In addition, it is well absorbed and generally very useful. To prepare it, you need to prepare:

Ingredients

funchose - 100 g;
boiled shrimp - 300 g;
cherry tomatoes - 6 pcs.;
bell pepper - 1 pc.;
onion - 1 head of medium size (preferably white);
garlic - 2 cloves;
soy sauce - 2 tablespoons;
lemon juice - 1/2 lemon;
vegetable oil - for dressing (olive or sesame);
cilantro or parsley to taste.

Preparation

Again, you need to start with funchose. Thin vermicelli can simply be poured with boiling water and held in a lidded container for about 10 minutes. Thicker vermicelli should be boiled for 3-5 minutes. Then everything is as always - a colander, rinsing, flowing.
Cut the pepper and onion into strips and preferably thinner, and the tomatoes into small slices. Boiled prawns are easy to peel.
For dressing, put finely chopped cilantro or parsley in a small ladle, add oil, lemon juice, soy sauce and 3 tablespoons of water. Stir the contents of the ladle and cook for 2-3 minutes.
When the dressing has cooled down a little, you can collect the salad by mixing all the ingredients and seasoning with the resulting sauce. The finished appetizer should be allowed to brew for half an hour, and then serve.

Detailed description: Funchose salad recipe with photo with crab sticks from a gourmet chef and housewives from various sources.

Delightful and tender rice noodles have come to the liking of many lovers of oriental cuisine. Salads served in cafes and restaurants are distinguished by their bright appearance, spicy aroma and juicy taste. It is not difficult to make such an original dish at home as a salad with funchose.

Funchose Rice Noodle Salad

Many housewives, who first encountered this original and even exotic dish, ask themselves the question: how to cook funchose for a salad? This can be done without much effort, since the rice noodles are sold ready-made. To give it an edible look, you need to adhere to the following cooking rules:

pour boiling water over the funchose for 7 minutes, or boil it;
the rice noodles should be firm, clear, glassy and exude a nutty flavor.

Funchose and vegetable salad - recipe

One of the most useful options is a salad with funchose and vegetables, since it combines nutrient-rich components. This is due to the popularity of this recipe among housewives. To make the dish easier to serve and eat, you can cut the finished rice noodles with scissors. For spicy food lovers, you can season a salad with funchose noodles with adjika or ground pepper.

Ingredients:

funchose - 440 g;
pepper - 1 pc.;
carrots - 1 pc.;
cucumber - 2 pcs.;
soy sauce –4 tbsp. l .;
rice vinegar - 5-6 tbsp. l .;
garlic - 4 cloves;
sugar –2 tsp.

Preparation

Boil funchoza.
Cut vegetables (carrots, peppers), fry for 8 minutes, stirring occasionally.
Cut the cucumbers into strips. Peel the garlic.
Mix the sauce and vinegar together, adding salt and sand. It turned out to be a funchose salad dressing.
Add cucumber and crushed garlic to the pan, mix, leave for 5 minutes.
Pour the dressing into the vegetables. Stir and add funchose.

Funchose and chicken breast salad

There is a variation of the dish that, due to its satiety, can easily replace the main dish during lunch. This is a salad with funchose and chicken, as one of the main ingredients is meat. Such a composition allows you to simultaneously get enough and adhere to a diet and receive useful substances, since chicken is considered dietary.

Funchose and carrot salad

There is a variant of the dish that is perfect for anyone on a diet and anyone who is fasting. This is a salad with funchose and Korean carrots, which is incredibly easy to prepare. Due to the characteristic taste of Korean carrots, the dish acquires unusual piquant notes, such a combination can surprise even sophisticated gourmets.

Ingredients:

funchose - 150 g;
Korean carrots - 100 g;
soy sauce - 6 tablespoons l.

Preparation

Boil funchoza, mix it with carrots, pour in the sauce and sprinkle with salt.
Place in the refrigerator. After 35 minutes, the funchose noodle salad is ready.

Chinese salad with funchose - recipe

For lovers of original and unusual dishes, such a recipe as a salad with funchose and meat prepared in Chinese is suitable. It is better to serve this dish to the table on a large flat dish, laying it out in a slide. To give it a festive look, you can sprinkle it with herbs and garnish with chopped cherry tomatoes. A salad with funchose presented in this way will become the highlight of any family table.

Ingredients:

funchose - 250 g;
meat - 200 g;
cabbage - 100 g;
carrots - 1 pc.;
radish - 1 pc.;
garlic - 3-4 cloves;
onion - 1 pc.;
pepper - 1 pc.;
Chinese onion - 1 pc.;
soy sauce - 3 tbsp l.

Preparation

Boil funchose.

Simmer chopped vegetables over low heat for 12 minutes.
Chop the meat, salt and pepper, add the sauce and crushed garlic. Fry for about 20 minutes. Chop Chinese onions and sprinkle with meat. Simmer for another 5 minutes.
Combine rice noodles, stir-fried meat and vegetable stir-fry. Mix all.

Read also: Salad recipe with nachos chips

Funchose salad with crab sticks

Such a component as crab sticks will help to give the dish a unique rich taste. For housewives who have decided to master the preparation of such a dish as a salad with funchose, a recipe with this component will suit perfectly due to its simplicity and exquisite taste. The dish must be eaten immediately fresh, it is better to decorate it with shrimp on top.

Ingredients:

funchose - 150 g;
crab sticks - 150 g;
cheese - 100 g;
cucumbers - 2 pcs.;
leaf salad - 1 bunch;
soy sauce - 6 tablespoons l .;
mayonnaise - 3 tbsp. l .;
sour cream - 2 tbsp. l.

Preparation

Cut all components into long strips, mix with noodles.
Mix mayonnaise, sour cream, sauce. Pour the salad over the top with a thin stream.

Funchose and shrimp salad

Any seafood goes well with rice noodles, so a hostess who wants to surprise invited guests can prepare a salad with funchose and seafood. The rich nutrient content of shrimp will make this dish even healthier. Before serving, it must be refrigerated for a savory taste.

Ingredients:

funchose - 250 g;
shrimp - 400 g;
pepper - 3 pcs.;
onion - 2 pcs.;
garlic - 3 cloves;
soy sauce - 4 tablespoons l .;
lemon juice - 1/4 cup.

Preparation

Cut the shrimp into 3-4 pieces. Finely chop the vegetables.
Mix the boiled noodles, shrimps and vegetables.
Pour lemon juice, vegetable oil into the soy sauce and squeeze the garlic, mix, pour into the salad. Refrigerate for about 20 minutes.

Funchose salad with cucumber - recipe

For people on a strict diet, a lean salad with funchose is the ideal solution. With it, you can simultaneously follow the strict rules of fasting and treat yourself to a delicious meal. The dish can be seasoned with any oil: vegetable, olive, corn, sesame or pumpkin. You can use rice vinegar, lemon juice, pepper mixes, or adjika.

Ingredients:

funchose - 150 g;
cucumber - 1 pc.;
soy sauce - 5 tbsp l.

Preparation

Cut the cucumber into strips.
Mix with ready-made noodles, pour over the sauce, stir.
Refrigerate for 25 minutes.

Funchose and mushroom salad

One of the most successful options for the dish will be a simple salad with funchose, the components of which include mushrooms. They are used depending on individual preferences; both champignons and forest mushrooms are suitable. The dish can be supplemented with vegetables to your taste, bell peppers, carrots, cucumbers, onions can be used. They will add their own spice to the salad with funchose.

Warm salad with funchose

Most recipes are characterized by the fact that they are served chilled. However, there is an exception to this rule - this is a warm salad with funchose and chicken. Due to the fact that the dish is consumed hot, it can fully replace the second dish. Chicken meat will add satiety, there will be enough salad to feed all the household.

Ingredients:

funchose - 200 g;
chicken - 250 g;
carrots - 1 pc.;
pepper - 1 pc.;
onion - 1 pc.;
garlic - 3 cloves;
soy sauce - 5 tbsp l .;
rice vinegar - 3 tbsp l.

Preparation

Fry the chopped chicken for 7 minutes.
add chopped vegetables to the chicken, fry until tender.
Mix with noodles, pour over sauce and vinegar, stir.

Funchose salads lately have won special popularity with us. Every day there are more and more recipes for various dishes using this "overseas" ingredient. Let me bring to your attention an interesting recipe for salad with rice noodles and crab sticks. Despite the fact that many different products are used in the salad, they combine very well in taste and the dish turns out to be light and very tasty.

The original sauce fits perfectly into the overall flavor composition, subtly shading the rest of the salad. Attractive appearance salad with funchose and crab sticks allows him to take an honorable place in the holiday menu. Determine the quantity and proportions of products according to your taste and the gastronomic preferences of your loved ones.

Cooking time: 30 minutes

rice noodles;
crab sticks;
shrimps;
fresh cucumbers;
leaf salad;
soy sauce;
mayonnaise;
sour cream;
black pepper.

Funchose salad with crab sticks - recipe

First of all, we prepare funchose, since it must be cooled before sending it to the salad. Dip the rice noodles in salted boiling water and cook for 3-4 minutes. To keep it from sticking, add a tablespoon of olive oil to the water. Rinse the finished noodles with cold water and put on a plate until they cool completely.

Cut quality chilled crab sticks into thin long strips.

Wash fresh cucumbers, dry them (no need to peel) and grate them for Korean carrots. Try to keep the straws as long as possible.

Chop green juicy lettuce leaves into thin strips.

Also cut hard cheese of spicy grades into thin long strips.

Boil large shrimps in salted water for 2-3 minutes and cool. Remove the heads and carapace, disassemble the meat into fibers. Leave three tailed shrimps to decorate the salad.

Combine all prepared ingredients in a deep bowl. Stir gently so as not to break the fragile straws of some foods.

Now we are preparing the sauce for our salad. Mix mayonnaise and sour cream in equal proportions. Season with freshly ground black pepper and soy sauce to taste.

Funchose salad

put in a slide on a flat plate and pour over the sauce in a thin stream.

Sprinkle ready salad with funchose and crab sticks sesame and garnish with whole shrimps. Serve the dish right after cooking, this delicious salad does not like a long wait, but it can decorate any festive table.

The presented salad is perfect for a festive table. Funchoza has a neutral taste, but is capable of absorbing the flavors of its complementary ingredients.

Step by step preparation of crab salad with funchose

Read also: The best salad recipes for the winter

The recipe for funchose salad with cauliflower will appeal even to those who do not really like these products. The dish turns out to be tasty, light and healthy. You can cook it without much hassle in half an hour.

For a warm funchose and cauliflower salad you will need:

Funchoza 100 g;
Cauliflower 1 head, weighing 250 - 300 g;
Fresh cucumber 150 g;
Onion 90-100 g;
Carrots 75 - 80 g;
A clove of garlic;
Soy 40 ml;
Oils 50 ml;
Vinegar, 9%, 30 - 40 ml;
Ground coriander 1 tsp;
Other spices (hot red pepper, ginger) to taste and desire.

From the specified amount, 4-5 servings are obtained.

Step-by-step process of making funchose salad

1. Funchoza is poured with boiling water and kept for five minutes. Rinse with cold water and drain.

2. Cabbage is sorted into inflorescences, poured with boiling water and boiled for no longer than 1-2 minutes. The inflorescences should retain their crisp texture.

Funchose Rice Noodle Salad

pour boiling water over the funchose for 7 minutes, or boil it;
the rice noodles should be firm, clear, glassy and exude a nutty flavor.

Funchose and vegetable salad - recipe

Ingredients:

funchose - 440 g;
pepper - 1 pc.;
carrots - 1 pc.;
cucumber - 2 pcs.;
soy sauce –4 tbsp. l .;
rice vinegar - 5-6 tbsp. l .;
garlic - 4 cloves;
sugar –2 tsp.

Preparation

Boil funchoza.
Cut vegetables (carrots, peppers), fry for 8 minutes, stirring occasionally.
Cut the cucumbers into strips. Peel the garlic.
Mix the sauce and vinegar together, adding salt and sand. It turned out to be a funchose salad dressing.
Add cucumber and crushed garlic to the pan, mix, leave for 5 minutes.
Pour the dressing into the vegetables. Stir and add funchose.

Ingredients:

funchose - 150 g;
breast - 200 g;
fresh cucumbers - 2 pcs.;
pepper - 1 pc.;
carrots - 1 pc.;
garlic - 3 cloves;
onion - 1 pc.;
soy sauce - 1/3 cup;
sesame seeds - 3 tsp;
rice vinegar - 3 tsp.

Preparation

Pour boiling water over the funchose, let it brew for 5 minutes. Drain water, add oil.
Boil the breast, cut into strips.
Fry the chopped vegetables, except for the cucumber.
Mix together funchose, vegetable fry, breast and cucumber. Add soy sauce, spices, rice vinegar and sesame seeds to the funchose noodle salad, mix.

Funchose and carrot salad

There is a variant of the dish that is perfect for anyone on a diet and anyone who is fasting. This is a salad with funchose and Korean carrots, which is incredibly easy to prepare. Due to its characteristic taste, the food acquires unusual piquant notes, such a combination can surprise even sophisticated gourmets.

Ingredients:

funchose - 150 g;
Korean carrots - 100 g;
soy sauce - 6 tablespoons l.

Preparation

Boil funchoza, mix it with carrots, pour in the sauce and sprinkle with salt.
Place in the refrigerator. After 35 minutes, the funchose noodle salad is ready.

Chinese salad with funchose - recipe

Ingredients:

funchose - 250 g;
meat - 200 g;
cabbage - 100 g;
carrots - 1 pc.;
radish - 1 pc.;
garlic - 3-4 cloves;
onion - 1 pc.;
pepper - 1 pc.;
Chinese onion - 1 pc.;
soy sauce - 3 tbsp l.

Preparation

Boil funchose.

Simmer chopped vegetables over low heat for 12 minutes.
Chop the meat, salt and pepper, add the sauce and crushed garlic. Fry for about 20 minutes. Chop Chinese onions and sprinkle with meat. Simmer for another 5 minutes.
Combine rice noodles, stir-fried meat and vegetable stir-fry. Mix all.

Funchose salad with crab sticks

Ingredients:

funchose - 150 g;
crab sticks - 150 g;
cheese - 100 g;
cucumbers - 2 pcs.;
leaf salad - 1 bunch;
soy sauce - 6 tablespoons l .;
mayonnaise - 3 tbsp. l .;
sour cream - 2 tbsp. l.

Preparation

Cut all components into long strips, mix with noodles.
Mix mayonnaise, sour cream, sauce. Pour the salad over the top with a thin stream.

Funchose and shrimp salad

Any seafood goes well with rice noodles, so a hostess who wants to surprise invited guests can prepare a salad with. The rich composition of nutrients that shrimp contains will make this dish even more healthy. Before serving, it must be refrigerated for a savory taste.

Ingredients:

funchose - 250 g;
shrimp - 400 g;
pepper - 3 pcs.;
onion - 2 pcs.;
garlic - 3 cloves;
soy sauce - 4 tablespoons l .;
lemon juice - 1/4 cup.

Preparation

Cut the shrimp into 3-4 pieces. Finely chop the vegetables.
Mix the boiled noodles, shrimps and vegetables.
Pour lemon juice, vegetable oil into the soy sauce and squeeze the garlic, mix, pour into the salad. Refrigerate for about 20 minutes.

Funchose salad with cucumber - recipe

For people on a strict diet, a lean salad with funchose is the ideal solution. With its help, you can simultaneously observe strict and pamper yourself with delicious food. The dish can be seasoned with any oil: vegetable, olive, corn, sesame or pumpkin. You can use rice vinegar, lemon juice, pepper mixes, or adjika.

Ingredients:

funchose - 150 g;
cucumber - 1 pc.;
soy sauce - 5 tbsp l.

Preparation

Cut the cucumber into strips.
Mix with ready-made noodles, pour over the sauce, stir.
Refrigerate for 25 minutes.

Funchose and mushroom salad

Ingredients:

funchose - 100 g;
mushrooms - 300 g;
pepper - 1 pc.;
cucumber - 1 pc.;
soy sauce - 5 tbsp. l.

Preparation

Chop the mushrooms, pour over soy sauce.
Mix the rest of the vegetables and the finished noodles.
Fry mushrooms for 10 minutes, mix with other products.

Warm salad with funchose

Most recipes are characterized by the fact that they are served chilled. However, there is an exception to this rule - this is with funchose and chicken. Due to the fact that the dish is consumed hot, it can fully replace the second dish. Chicken meat will add satiety, there will be enough salad to feed all the household.

A bright, light and very tasty salad can be made 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 need funchose, vegetables (cucumber, carrots, bell peppers) and a ready-made commercial dressing. In principle, the dressing could be done independently, there is nothing complicated or difficult to access: soy sauce, vegetable oil, peppers, vinegar, garlic, ginger, sugar, and any 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 dressing,
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 over with boiling water and given a few minutes to soak - 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 the convenience of eating it, it is advisable 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 rinse, you can not rinse - there is no difference. If we want to have a hot side dish, then it is better not to rinse, but serve immediately, but if we are going to make a salad, then for speed we can rinse with cold water. We set the sieve aside so that the rest of the water can drain off calmly.

Now let's take vegetables and 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 cutting shape - with 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 carrots, red and yellow bell peppers.

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 ready-made funchose, dressing to vegetables, mix everything thoroughly.

This is how we got a bright, cheerful, appetizing and very fragrant salad!

It's just that it's 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) refers 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 it takes only a few minutes to cook. The recipe for a delicious dinner.

Beef (or any meat) - 400 g
Bulb onion (large) - 1 pc.
Carrots (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

Cut the meat into thin strips and fry 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 do vegetables. Cut the bell pepper into strips.

Grate carrots or cut into strips, and fresh onions into half rings.

Add 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 being ready, add a little soy sauce to the almost finished 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 task, since funchose can be prepared in another, faster and more familiar way, namely, boil it in boiling water.

Funchose is brewed exactly like ordinary pasta, only the 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 a 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 is tasteless and odorless and goes well with any vegetables and sauces, meat and fish. If you do not know which funchose dish to cook, we recommend starting with a light salad. Cooking salad with funchose and vegetables, simple and tasty.

300 gr. vermicelli funchose,
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. In the meantime, she is soaking, let's start cooking vegetables.

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

Cut the previously washed and peeled peppers into thin strips.

Wash the cucumbers, peel them and cut into strips.

Preheat a skillet, add some vegetable oil and pepper. It needs to be fried for about 4 minutes, stirring constantly.

Place the carrots next. Fry for another 3 minutes. Don't forget to get in the way.

Place the cucumbers next in the pan. Mix everything again. Keep it on the fire for 2 minutes.

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

While the vegetables are fried, you can start cooking funchose. Pull the threads into the vermicelli ring and place the funchose in boiling water with them. Cook for no more than 5 minutes. Especially thin versions 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 the funchoza on the dish and remove the threads. Cut the cooled vermicelli into several pieces.

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

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 pork glass noodles can also be included in the family menu and prepared for lunch or dinner.

funchose - 200 gr,
meat (pork) - 350-400 gr,
1 pc each: carrot, bell pepper (bulgarian), fresh cucumber,
onions - a couple of pieces,
a couple of cloves of garlic,
one teaspoon each of coriander, paprika, pepper mixture, herbs,
three tablespoons of soy sauce and butter,
spoon of sesame seeds.

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

We fry it in a very hot skillet with butter for about 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. Do not expose them to this procedure for too long - they should retain their crisp structure. Usually a few minutes are enough.

Put pork with fried vegetables, mix.

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

Put 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 cover the container with a lid), remove the finished second dish from the heat and serve it on the table, lightly sprinkling with herbs.

If suddenly, which happens extremely rarely in my evening homemade version, it happened that 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 Carrots
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 dry pepper
5 grams Ground black pepper
20 grams Fried sesame seeds
3-4 cloves Garlic
5 grams Sugar

Let's prepare all our ingredients for funchose salad. Wash cucumbers, cut off the ends, chop them into thin strips. We send it to a bowl. 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 bell 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 strips mode. Peel the carrots 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. Let's make 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, immediately you need to dip the funchose into cold water and leave it there for 10 - 15 minutes. Then we throw it back in a colander and let all the water drain. 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-baked. Pour about 2 tablespoons of oil into the pan, heat it up well, fry the meat. In order for the meat to be fried and not stewed, you do not need to put the meat not in the 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 reheat the pan and sauté the onions 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, lay out the carrots, add a little about 1 teaspoon, mix well, fry under the lid for one minute. Transfer the carrots to a separate bowl. Pour the oil again into the same pan, put the bell peppers and sauté for one minute. You do not 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, black ground pepper, salt, red hot pepper, sugar, vinegar, sesame oil, garlic, soy sauce, chopped cilantro and mix gently. Glass noodle salad is ready! Enjoy your meal!

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 aromatic.

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

Cut the Bulgarian pepper into thin strips.

I grated the carrots for carrots in Korean. You can also just cut it into long strips.

Cut the onion into thin half rings.

Wash the champignons and cut them into thin slices.

Now put pepper, carrots and onions in a hot frying 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 just put the noodles in hot water for 6-7 minutes.

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

Rub the ginger on a grater, and pass the garlic through a garlic press. And put them in with vegetables, and fry for another 5 minutes.

Now put the noodles in the pan, mix

and add the soy sauce. Continue stirring for 3 minutes and turn off. Serve the noodles right away.

Sprinkle sesame seeds on top.

Recipe 7: funchose salad with vegetables and kurzhut

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

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

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

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

We use the rest of the vegetables raw in the salad. Chop the cabbage and crush it a little with salt in a large bowl. It will be convenient to add all the ingredients here.

My sweet pepper, remove the seed-bearing, cut into thin strips. Wash cucumbers and also cut into strips. Use whatever 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 cutting of vegetables.

Combine cabbage and zucchini, fried with onions, and stir. Add pepper, cucumber and noodles. We will 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 crusher), vinegar, soy sauce and spices. Add 1 tablespoon of sesame oil if desired (for an Asian flavor). Mix (it is convenient to do it with your hands).

We keep the salad in the refrigerator for 20 minutes. When serving, sprinkle with toasted sesame seeds.

Recipe 8: bright salad of funchose noodles with vegetables

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

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.

Recipe 9: delicious salad - funchose with Korean vegetables

The main feature of funchose is that it does not have a pronounced taste, therefore, by adding various products to it, you can get recipes that will please even the most fastidious.

Funchoza vermicelli from green beans - 1 pack
Carrots - 1 piece
Cucumber - 1 piece
Bulgarian pepper - 1
Korean funchose dressing - 1 pack
Soy sauce, salt, pepper, olive oil, herbs - to taste

To make Korean funchose salad with vegetables at home, you need to take the ingredients from the list.

The first thing to start cooking with is to brew funchose. The finished noodles will roughly double in size, so choose your dishes based on that. Place the glass noodles in a plate, saucepan, or any other deep container.

Fill the funchose with boiled water, cover with a lid and leave to brew for 5-7 minutes.

While the glass noodles are brewing, let's cook the vegetables. Three carrots and cucumber on a coarse grater. Cut the bell pepper into strips.

Chop the greens you like. I used parsley, green onions and cilantro.

We mix all the vegetables. You can mash the carrots separately with your hands to release the juice.

We drain the water from the funchose through a colander, rinse it with cold running water and leave it for a few minutes to remove the excess liquid. After that, add funchose to vegetables.

Pour everything with olive or sunflower oil, soy sauce. If you like salty, you can add salt. Add pepper and garlic for spiciness. I didn't add garlic.