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.

Assorted 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

Oriental cuisine has always been distinguished by piquancy and originality. Funchose treats are especially popular. The most delicious and unusual are rice noodle salads with spicy spices and sauces. Absolutely everyone loves this appetizer.

And if you cook it yourself, it will turn out much better and tastier than the one that is sold in many stores and served in cafes and restaurants. However, probably few people know how to cook funchose salads. But this is not a problem, we will help you prepare this excellent treat.

Recipe for Chinese salad with funchose

Ingredients	Quantity
rice noodles -	250 grams
meat -	200 grams
white cabbage -	100g
carrots -	1 piece
green radish -	1 piece
garlic -	3 slices
bulbs -	1 piece
sweet pepper -	1 piece
Chinese onion -	50 grams
soy sauce -	30 ml
mixtures of red and black ground pepper -	1 small spoon
salt -	taste
Cooking time: 60 minutes	Calories per 100 grams: 130 kcal

How to cook:

1. Heat water to a boil and pour rice noodles into it. We leave it for several minutes in hot water, then transfer it to a colander so that all the liquid is glassed;
2. We clean the onion and carrot from the skin and cut it into thin strips;
3. Shred the cabbage in the form of a thin straw;
4. Radish can be pre-soaked in water so that all excess liquid comes out of it. But you can not soak, because it is usually not bitter. Cut it into thin strips;
5. We cut the sweet pepper in half, clean out all the seeds, remove the stalk and chop the pulp into strips;
6. We put a frying pan on the stove, pour a little vegetable oil and heat it up;
7. We spread the vegetable slices on the hot oil, add salt and fry for about 20 minutes. Stir everything from time to time so that it does not burn;
8. Cut the meat into thin strips, season with spices, add ground black and red pepper, sprinkle with soy sauce and salt;
9. Peel the garlic cloves and finely chop or rub with a fine grater. We spread it in the meat slices;
10. Next, put everything in hot oil and fry over low heat until cooked;
11. Chinese onion chop into small pieces;
12. Sprinkle the finished meat with Chinese onions and close the lid for 5-10 minutes;
13. Then we combine the meat frying with rice noodles and mix well so that the meat sauce is evenly distributed;
14. After that, put the vegetable frying there and mix again. If necessary, then add a little salt;
15. At the end, put the finished salad on a wide flat plate in the form of a slide.

Plain with chocolate or fruit. This dessert can be prepared for any occasion.

Salad "Funchoza": a recipe at home

What will be required:

• Rice noodles - 150 grams;
• Fresh cucumbers - 2 pieces;
• Sweet pepper - 1 piece;
• 200 grams of chicken meat;
• 50 grams of green onion feathers;
• One bulb;
• Carrots - 1 piece;
• 3 cloves of garlic;
• 3 small spoons of sesame seeds;
• 3 small spoons of rice vinegar;
• Vegetable oil;
• 70 ml soy sauce;
• A small spoonful of a mixture of red and black ground pepper;
• Ground ginger - ½ tsp.

Cooking time - hour;

Calories per 100 grams - 110.

How to cook:

1. First of all, we heat up the water. Spread the funchose in hot water, close the lid and leave to steam for 5 minutes;
2. We clean the onion head from the skin and cut into cubes;
3. We wash the cucumbers and cut into thin strips;
4. We clean the sweet pepper from seeds and remove the stalk. Shred the pulp into straws;
5. We wash the carrots, clean off the dirt and three into large chips;
6. Boil chicken meat until tender in salted water. Next, cut the meat in the form of small sticks;
7. We clean the garlic cloves from the skin and finely chop;
8. Rinse the green onion feathers and cut into thin rings;
9. We put a brazier on the gas, pour vegetable oil and put pieces of onion, pepper, carrot shavings and garlic there. Fry for about 10 minutes;
10. Then mix vegetable frying with rice noodles, add chicken meat there and mix;
11. Then sprinkle everything with soy sauce, season with spices, red and ground pepper, sprinkle with sesame seeds and add rice vinegar. We mix everything;
12. We spread the salad in a slide on a large flat plate and sprinkle with green onion rings.

Korean funchose salad

What ingredients are needed:

• Funchoza vermicelli - 150 grams;
• Fresh cucumber - 2 pieces;
• Carrot - 1 piece;
• garlic clove;
• Parsley, dill - 6-8 branches;
• A bag of Korean funchose dressing for 80 grams;
• Salt, spices.

Cooking time - 20 minutes;

Calories per 100 grams - 112.

Let's move on to cooking:

1. We wash the carrots, peel off the skin and cut into thin strips. We put them in a bowl and squeeze them with our hands for 2-3 minutes until the carrots give juice;
2. We heat the water to a boil and pour funchose with boiling water. We insist it for about 5 minutes and recline it in a colander so that all excess liquid flows out;
3. We wash fresh cucumbers and cut them into thin strips;
4. We clean the seeds from the pepper and cut the stem. We cut it into thin straws;
5. Next, wash the dill and parsley and cut into small pieces;
6. We clean the garlic subchik and squeeze it out with a press;
7. Put rice noodles, vegetable slices, pieces of greens and garlic in a bowl. We mix everything well;
8. Fill with dressing, season with spices, add some salt and mix again;
9. We leave the salad to infuse for 2 hours so that it is well soaked;
10. At the end, mix all the ingredients well again and serve.

Salad "Funchoza" with vegetables

The following components will be required:

• 100 grams of funchose;
• 1 Bulgarian pepper;
• Carrot - 1 piece;
• Fresh cucumber - 1 piece;
• 3 garlic cloves;
• 70 ml of wine vinegar;
• 2 large spoons of soy vinegar;
• Vegetable oil;
• Salt, spices.

Cooking time - 30-40 minutes;

Calories per 100 grams - 124.

Let's move on to cooking:

1. 1. We heat the water to a boil. We spread the rice noodles in a container, pour boiling water over it, close the lid and leave to steam for 10 minutes;

1. 1. We clean the pepper from seeds, cut off the stalk and wash it. Shred the pulp into thin strips;

1. 1. We wash the cucumber and cut it into strips;

1. 1. We wash the carrots, peel off the skin and wipe with a coarse grater;

1. 1. We clean the garlic cloves from the skin and squeeze through the garlic;

1. 1. Then season the carrot shavings with wine and soy vinegar, add garlic and leave to infuse for 10 minutes;
   2. Then we combine rice noodles with straws of pepper, cucumber, carrot shavings and pour over everything with carrot sauce;

1. At the end, we fill everything with vegetable oil, add spices, salt and leave to infuse for about 2 hours.

Chinese salad with funchose and shrimps

Constituent components:

• Rice noodles - 250 grams;
• Shrimp - 400 grams;
• Sweet pepper - 3 pieces;
• 2 heads of onions;
• 2 cloves of garlic;
• Soy sauce - 40 ml;
• 1 large spoon of vegetable oil;
• 50 ml lemon juice.

Cooking time - 30-40 minutes;

Calories per 100 grams - 117.

1. Pour rice noodles with hot water and leave for 5-10 minutes to cook;
2. After that, we recline it in a colander and rinse with cool water. Leave for a couple of minutes to drain all excess liquid;
3. We put water on the stove, add some salt and heat it up. As soon as the water starts to boil, we launch the shrimp there, boil for 3-4 minutes. Remove the boiled shrimp from the water, cool, remove the shells and cut into medium pieces;
4. Remove the skin from the onions and cut into small sticks;
5. We clean the pepper from seeds and stalk. We cut the pulp in the form of thin straws;
6. We spread the boiled rice vermicelli in a deep cup, put the vegetable slices and pieces of shrimp there. We mix everything;
7. Make the sauce in a separate bowl. Pour soy sauce, add lemon juice and vegetable oil;
8. We clean the garlic cloves and squeeze through the garlic. Put the garlic in the sauce and mix;
9. Pour the dressing over the salad and stir until the dressing is completely distributed;
10. We remove the finished salad in the refrigerator for 10-15 minutes to soak.

cooking secrets

• At the time of purchase, look at the appearance of rice noodles. It should have a grayish tint, be fragile, brittle and have a pleasant nutty smell;
• Instead of regular sunflower oil, you can use sesame, corn, pumpkin oil. They will give an unusual taste and aroma;
• Do not spare spices and soy sauce. These ingredients must be present in salads with funchose.

Well, it turns out everything is simple and easy. A little imagination, ingenuity and a delicious salad with funchose will be ready. The main thing is to add more spices, seasonings, soy sauce, then your salad will turn out spicy and very fragrant.

Be sure your loved ones will be delighted with this delicious treat!

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

A few words about the benefits of funchose

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

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

Secrets of cooking salads with funchose

Most recipes for funchose salads begin with a description of the preparation of the noodles themselves. Funchoza, sold in stores, comes from bean, rice and pea flour, the fibers can have different thicknesses, so each package indicates the time it was cooked or soaked. If the noodles are overcooked, they can become very soft and spoil the taste of the dish in general.

If the instructions indicate that the funchose needs to be boiled, add vegetable oil to the pan: it will not allow the noodles to stick together. Do not leave funchose in boiling water for more than the period indicated on the package. It is better to place it after cooking in a cool liquid and mix: the fibers will cool quickly and will not stick together. Funchose threads sometimes reach 50 cm in length; for ease of eating after cooking, they can be cut with ordinary scissors. There are also features in serving dishes with funchose on the festive table: it is better to lay salads in portions for each guest. You can first cover the plate with lettuce leaves, then lay out the salad and garnish with cherry tomato halves. For those who like funchose juicier, put soy sauce so that guests can freely use it.

Recipe for meat and funchose salad with peppercorns

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

• Sweet pepper - 1 pc.
• Meat (lean carb) - 250 g
• Carrot - 1 pc.
• Cucumber - 2 pcs.
• Seasoning for carrots - 1 package
• Oil for frying - 30 ml
• Soy sauce - 30 ml
• Red hot pepper optional

Vegetarian salad with funchose

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

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

Salad recipe with funchose and seafood

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

• Shrimps - 500 g (a pack of frozen seafood)
• Funchoza - 100 g
• Onion - 1 pc.
• Sweet pepper - 2 pcs.
• Garlic - 1 clove
• Fresh cilantro - 20 g
• Olive oil - 2 tbsp. l.
• Curry powder - 2 tsp
• Lemon - ½ pc.
• Soy sauce - 10 ml
• Sesame seeds - 1 tbsp. l.

Asparagus and funchose - combine in one salad

Asparagus and funchose are the two main ingredients in most Eastern cuisine recipes. For the salad, we need 400 g of dry asparagus, which we will prepare ourselves and then mix with other ingredients:

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

Salad recipe with mushrooms and funchose

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

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

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

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 are already cooked, put the glass noodles in 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.

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.