Funchose salad with vegetables is a favorite snack in Asia, but since Asian cuisine is gaining popularity here, many compatriots have already appreciated and loved this dish. Funchose appeared in Russia at the beginning of the 19th century, and salads made from it even later. Our mentality makes itself felt - our housewives 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 are watching their figure and nutrition.
It is not difficult to prepare 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, the glass noodles are placed in boiling water for 4 minutes. Funchoza is ready - you need to rinse it under cold water shaking constantly. So glass noodles It turns out 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 whatever you have in the refrigerator. Salads with funchose are mainly dressed soy sauce, it complements the glass noodles perfectly. It is understood that such salads should be spicy, so you don’t have to spare chili pepper or regular black pepper for them. Paprika and sesame seeds, as well as fried fresh or granulated garlic, are perfect as seasonings for funchose. 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 satiate a person for a long time and give energy to muscle tissue. Valuable vitamins in its composition have a beneficial effect on the nervous system; funchose is an antidepressant. With daily consumption of funchose, the desire to eat something fatty or sweet is reduced, because the body has already received all the necessary substances and signals about it. Due to this, while on a funchose diet, you can lose extra pounds. Funchoza is not an allergen, so even children can consume it.
How to prepare funchose salad with vegetables - 15 varieties
If you are a very amateur savory snacks- then this recipe is just for you. The salad is made in best traditions Asian cuisine, from a couple simple ingredients, but with more seasoning.
Ingredients:
- Funchoza - 40 grams
- Carrots - 200 grams
- Onion - 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
Preparation:
We make Japanese adjika - mix all the seasonings with water to a thick paste and let it swell. After an hour, pass the garlic through a press and mix with the swollen seasonings. Japanese adjika is ready. Pour boiling water over funchoza 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 the carrots. Add ½ teaspoon of Japanese adjika and funchose to the vegetables. Mix all ingredients. Let the salad brew.
One of the most popular and classic recipes for funchose salad with vegetables. This salad has everything in moderation - both spice and salt, it is suitable as an appetizer for all family members.
Ingredients:
- Funchoza - 1 pack
- Carrot - 1 piece
- Onion - 1 piece
- Fresh cucumber - 1 piece
- Daikon - 200 grams
- Bell pepper - 1 piece
- Soy sauce - for dressing
- Korean carrot seasoning - to taste
Preparation:
Boil the 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 the vegetables. Mix all ingredients. Let the salad brew.
If you don't have daikon, you can replace it with radishes, turnips or rutabaga. You can omit this ingredient altogether from the salad, but in this case it will lose its piquant spiciness.
An ingredient-rich recipe for mushroom lovers. An excellent alternative to all mayonnaise salads.
Ingredients:
- Funchoza - 150 grams
- Carrot - 1 piece
- Champignons - 100 grams
- Onion - 1 piece
- Fresh cucumber - 1 piece
- Cilantro - 20 grams
- Bell 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
Preparation:
Pour the funchose with cold water for three minutes, and then with boiling water for 5 minutes. Drain the water from the noodles. Boil the champignons for 5 minutes in boiling water, then remove them with a slotted spoon and chop them. Cut carrots, cucumbers, and peppers into strips. Make the dressing - mix warm water, lemon juice, soy sauce, curry, sesame seeds, butter, pressed garlic and finely chopped cilantro. Combine all the ingredients with the dressing and let it brew.
Frozen assorted vegetables have long saved housewives from spending hours in the kitchen. It’s the same with this salad, thanks to ready-made frozen vegetable mixes, it’s a pleasure to prepare.
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
Preparation:
Cook the funchose in boiling water for 3 minutes, then rinse with cold water. Simmer frozen vegetables covered for 15 minutes. Fry the hearts until cooked, add a little salt and pepper. We make the dressing - mix soy sauce, hot pepper, seasonings, butter, pressed garlic and mustard. Combine all the ingredients with the dressing and let it brew.
You can use any assortment for this salad; “Mexican mix”, “Summer mix”, “Spring mix”, “Broccoli mix” will do. The more different types vegetables in the mixture, the more rich and vibrant the final taste of the snack will be.
Funchoza goes well with seafood, and in turn, it perfectly complements fresh vegetables. Therefore, the salad turns out to be perfection!
Ingredients:
- Funchoza - 150 grams
- Onion - 1 piece
- Cilantro - 1 bunch
- King shrimps - 20 pieces
- Bell 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
Preparation:
Boil the funchose according to the instructions. Cook the shrimp in boiling water for one minute, let cool. We cut the pepper into strips, chop the onion and cilantro. Make the marinade - mix soy sauce, lemon juice, curry, water and ginger. Heat the marinade until thickened, 1 minute. Fry the onion with pepper and garlic for 5 minutes. Then add shrimp and marinade to the frying. Simmer for another 4 minutes. Sprinkle with cilantro, simmer for a minute. Combine all the ingredients with funchose, sprinkle with sesame seeds and let it brew for an hour.
The case when two rather rare ingredients - duck breast and funchoza came together to create this amazing warm salad. It is so filling that it can easily replace a second course.
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
Preparation:
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 funchoza for five minutes, then drain the water. We cut vegetables into strips - peppers, carrots and onions. Fry the duck, and then add vegetables to it with the remaining marinade. Fry until the duck is done. We place vegetables with duck on the funchose, sprinkle the finished salad with sesame seeds.
Do you believe that it can only take 10 minutes to prepare a full-fledged salad? No? Then mark the time and start preparing this quick and very tasty snack.
Ingredients:
- Funchoza - 1/2 pack
- Fresh cucumber - 1 piece
- Bell pepper - 1 piece
- Soy sauce - for dressing
Preparation:
Boil the 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 a snack made from beets and funchose. This dish will significantly “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
Preparation:
Boil the funchose according to the instructions and packaging. Cook the beets until tender, grate them. Finely chop fresh herbs. Mix funchose, beets, nuts, herbs, vinegar, pressed garlic, butter, and soy sauce. Pepper to taste.
Instead of pine nuts can be added to this salad walnuts. They should first be fried in a dry frying pan for just a couple of minutes. If you don’t have nuts on 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 zukuska. It will be especially in demand during the eggplant season, when vegetable stew get bored and want a new salad from available ingredients.
Ingredients:
- Funchoza - 200 grams
- Garlic - 2 cloves
- Eggplant - 1 piece
- Carrots - 2 pieces
- Vinegar - 1 tablespoon
- Soy sauce - 1 tablespoon
- Korean carrot seasoning - to taste
- Salt, pepper - to taste
Preparation:
Pour boiling water over the funchose for 10 minutes, drain the water, and cut the funchose into small pieces. Chop the carrots, season with vinegar, salt, carrot spices and garlic passed through a press. Mash the carrots and put them in the refrigerator for an hour. Fry the eggplants cut into cubes. Mix funchose with fried eggplants, Korean carrots and season the ingredients with soy sauce.
Fresh and delicious salad, which will be an excellent replacement for the already boring “Caesar”. There’s no shame in putting it on the holiday table and it adds great variety to the everyday menu.
Ingredients:
- Funchoza - 100 grams
- Radishes - 5 pieces
- Turkey – 250 grams
- Carrot - 1 piece
- Onion - 1 piece
- Green onion - 1 bunch
- Garlic - 2 cloves
- Coriander - 1/3 teaspoon
- Soy sauce - 2 tablespoons
- Ground pepper chili - to taste
Preparation:
Pour boiling water over the funchose for five minutes, then drain the water and cut the funchose into small pieces. We chop the vegetables into strips - radishes, carrots, onions, garlic with green onions, just finely chop them. Fry the sliced turkey. Mix the bird with funchose, vegetables, spices and soy sauce. Let the salad sit overnight.
This is exactly the salad you can buy in most supermarkets that sell ready-made products. It is not at all complicated and can be easily prepared even by a novice housewife.
Ingredients:
- Funchoza - 200 grams
- Carrots - 2 pieces
- Fresh cucumber - 1 piece
- Bell pepper - 3 pieces
- Soy sauce - for dressing
- Garlic - 4 cloves
- Vinegar - 2 teaspoons
- Vegetable oil - for dressing
- Salt - to taste
Preparation:
Fill the funchose with cold water for 10 minutes, then cook in a simmer for 5 minutes, then rinse again with cold water. Cut carrots and cucumbers with bell peppers into small strips. Fry the peppers and carrots until tender, add chopped garlic to them at the very end. Add vinegar, soy sauce, cucumber, butter and funchose to the vegetables. Mix all ingredients. Let the salad brew.
For those who perceive zucchini only in the form of caviar, this recipe will be a real discovery. Even those who don’t like vegetable salads won’t be moved by the ears from this snack.
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
Preparation:
Pour the funchoza with cold water for 10 minutes, then cook in a simmer for 5 minutes, then rinse again with cold water, cut into pieces. Cut the carrots and eggplant with zucchini into small strips. Fry the vegetables until cooked, season, and add chopped garlic at the very end. Add vinegar, soy sauce, chopped herbs and funchose to the vegetables. Mix all ingredients. Let the salad brew.
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
Preparation:
Pour boiling water over the funchoza and drain the water. We cut the chicken and fry it. We cut the pepper into strips, three carrots on a special Korean carrot grater, and cut the cucumber into half rings. We also fry vegetables (except carrots) until soft. If you want a dressing, mix the sauce with vegetable oil and Korean carrot seasoning. Mix chicken, funchose, chopped garlic, vegetables, sesame seeds with dressing. The salad should still be warm when serving.
The most popular salad from cabbage is “Vitamin”, which can be bought in every canteen. But as soon as you add funchose and soy sauce to the well-known ingredients, the salad immediately acquires a restaurant-quality 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
Preparation:
Boil the funchose in boiling water for 1 minute. Drain the water and let it cool. Cut the pepper into strips. Shred the cabbage. Three carrots on a grater. Finely chop the onion. Simmer the cabbage in oil for literally 1 minute; it should remain raw, but become soft. Add peppers and carrots to the cabbage, pour vinegar over the vegetables and knead them with your hands. Mix funchose with vegetables, season the salad with soy sauce, and sprinkle green onions on top.
If you can't find sushi vinegar, don't worry. Dilute regular 9% vinegar in the proportion of one tablespoon of vinegar to three tablespoons of water. For of this dish You will need 1 tablespoon of the resulting diluted vinegar.
A salad made from pork, vegetables and funchose is very popular among Koreans. Russia also has its own interpretation of this dish.
Ingredients:
- Funchoza - 200 grams
- Meat - 300 grams
- Onion—3 pieces
- Dzhyusai – 200 grams
- Carrots - 2 pieces
- Radish - 2 pieces
- Pepper - 2 pieces
- Vegetable butter – 100 grams
- Vinegar 3%—80 grams
- Tomato paste - 1 tablespoon
- Garlic - 7 cloves
- Salt - 3 teaspoons
- Pepper mixture - 1 teaspoon
Salad with funchose - widespread, delicious snack, which, in addition to tender rice noodles, includes vegetables, exotic spices, pickled peppers and all kinds of herbs. This delicious dish You can easily make it yourself at home, and we will tell you how to prepare funchose salad in our 4 step-by-step recipes.
It is not possible to prepare the noodles at home, since the Chinese produce them using special technology, but stores and other retail outlets offer a significant assortment of ready-made funchose. It’s worth remembering - before buying this “overseas” product, be sure to look at the packaging. It should have detailed instructions and cooking diagram in Russian. Also, pay attention to the color and smell of the noodles. Real funchose should be transparent, and the smell should vaguely resemble a nutty aroma.
The best salad recipes with funchose
Each of our recipes for salad with funchose is a simple dish, mastering the preparation of which is a mere trifle, the only “but” is the correct cooking of the noodles. There is no need to cook glass noodles completely until they are mushy. It is enough to just pour boiling water over it for 5 minutes, or put it on fire and count 3 minutes. The result will be the same. An indicator of the readiness of the noodles will be gray color and softness, after which it is recommended to add a little olive or sunflower oil so that it doesn't stick together.
Funchose salad with vegetables
Funchose salad with vegetables - the best popular dish using glass rice noodles. The noodles go perfectly with peppers and cucumbers. This dish will go perfectly with meat or it can be eaten as a separate independent snack. First, let's discuss the ingredients for cooking, and then step by step we will analyze the process of creating a dish:
- Noodles - 250 gr;
- Bell pepper - 2 pieces;
- Sesame oil - 1 large spoon;
- Cucumber - 2 pcs;
- Black pepper (ground);
- Soy sauce - 3 large spoons.
That's it, it's ours now simple instructions on cooking:
- Place the funchose in a container and pour boiling water over it. Cover with a lid and leave the noodles for 5 minutes.
- Drain the water and place the finished noodles on a cutting board. After the noodles have cooled slightly, cut them into pieces.
- We wash the vegetables. Cut peppers, cucumbers, tomatoes into long thin slices.
- Place the chopped vegetables and noodles on a plate, mix and season with sesame oil, pour over the sauce and pepper.
Funchose salad with vegetables is ready - serve hot!
Salad with funchose and chicken
If you want to try something unusual and original, then we offer you the preparation of a salad with the addition of chicken, sesame and cucumber. Garlic, spices, and soy sauce will give the appetizer a spicy, pleasant taste, and bell pepper and cucumber will add a fresh note, while carrots will add bright war paint. Ingredients needed to create a dish:
- Rice noodles - 100 gr;
- Cucumber - 2 pcs;
- Bell pepper - 1 piece;
- Chicken fillet - 200 gr;
- Green onions (leaves) - 50 g;
- Onion - 1 head;
- Garlic - 3 cloves;
- Sesame seed - 3 small spoons;
- Rice vinegar - 3 small spoons;
- Vegetable oil - 3 large spoons;
- Soy sauce - 2 large spoons;
- Black and red pepper;
- Ground ginger.
The preparation scheme is as follows:
- Pour boiling water over the noodles, cover with a lid and leave for 5 minutes.
- Wash and peel the vegetables. Cut the pepper into thin strips, cucumbers, onions into cubes, grate the carrots.
- Cook the chicken fillet until tender and cut into small pieces.
- Finely chop the green onion leaves.
- bell pepper, onions and fry the carrots until golden brown.
- Mix all these prepared ingredients in a separate bowl.
- Add soy sauce, vinegar, vegetable oil, chopped garlic, spices and mix everything thoroughly again.
The salad with funchose and chicken is ready, all you have to do is sprinkle sesame seeds on top and serve.
Korean funchose salad
When we come across Korean salads in markets and supermarkets, we are surprised by their amazing ease of preparation and lack of heat treatment(passing, frying, etc.). This is exactly the kind of funchoza salad in Korean that we suggest preparing for you. Cooking takes 15 minutes. The ingredients to create the dish are:
- Rice noodles - 400 gr;
- Korean carrots - 80 gr;
- Cucumbers - 100 gr;
- Bell pepper - 50 gr;
- Garlic - 2 cloves;
- Soy sauce - 2 large spoons;
- Korean sauce for dressing - 1 package.
Instructions for creating a dish, step by step:
- Soak the rice vermicelli, as stated in the instructions, for no more than 10 minutes, then remove and place in a pan of boiling water for 2-3 minutes.
- After this time, transfer the finished noodles to a colander. Let the water drain and then place it in a large bowl.
- Add chopped garlic, diced vegetables, pour Korean dressing on top and mix with your hands. Let the salad sit for 1 hour, season with soy sauce and serve.
Simple culinary manipulations, 10 minutes of free time and there’s delicious food on your table, savory snack or dietary side dish.
Salad with funchose and cucumber - basic recipe
There are quite a large number of people who love Japanese-Korean cuisine, and soy sauce and funchose in particular. For all such lovers we have “prepared” easy recipe salad that will definitely suit your taste. You will need:
- Funchoza - 100 gr;
- Korean carrots - 60 gr;
- Soy sauce - 20 gr;
- Garlic - 2 cloves;
- Fresh cucumber - 1 piece;
- Olive oil.
The preparation scheme is short and easy, we proceed as follows:
- Boil the noodles, let them dry and cool.
- Cut the cucumber into thin strips. Combine noodles, cucumber and carrots and add “liquid soy”.
- Add olive oil to the chopped garlic, season the salad with this mixture and stir.
That's it, we told you about all the most delicious and easy-to-prepare salads using funchoza noodles. Looking at the photos in this article has probably whetted your appetite. Cook, try it yourself and treat your loved ones and friends!
Video: preparing a delicious salad with funchose
Many housewives of our time have an idea of what funchoza is, but not everyone has tried to cook it. Among her admirers she wears many original titles– translucent, glass or rice noodles, white vermicelli, Thai pasta and others. In Asia for cooking pasta called funchoza, they use different methods that are also used in our country. On various websites you can find more than one recipe for preparing funchose with vegetables, fish, poultry or meat. This makes it possible to choose the one that suits your liking the most and will meet all the housewife’s requirements.
In order to move on to studying the exotic Asian menu, you should find out what these pasta products are. This one is for sale original product in stores or departments of Japanese and Chinese cuisine and looks like skeins of white, fishing line-like thread. It takes on its most fascinating appearance after boiling, becoming transparent, reminiscent of ordinary glass. Hence the name glass or translucent.
Many people have repeatedly seen bags of this pasta on sale without paying attention to them. And it’s completely in vain, according to culinary experts. The exotic product retains the presence of vitamins during the cooking process.
- vitamin B maintains the nervous system in a normal state;
- vitamin E, which has antioxidant properties that improve cellular nutrition;
- PP vitamin complex helps strengthen the walls of blood vessels, which reduces the risk of blood clots;
- the product contains 8 essential amino acids, without which it is impossible to create new cells, as well as the full functioning of the brain;
- Thai funchose paste is useful for those who suffer from allergies, because its composition is completely free of gluten, which can provoke an allergic reaction.
It is worth mentioning the calorie content of funchose with vegetables. Despite the fact that it is quite high, 100 grams of the product contains 320 kcal, the minimum content of fat in its composition allows you to include exotic “pasta” in a diet for weight loss. But in this case, they should be consumed without sauces.
Funchoza has no contraindications, with the exception of rare cases of individual intolerance.
How to cook noodles correctly
Before preparing any dish with funchose, it must be boiled. And this needs to be done correctly so that Thai pasta retains its beneficial properties. There are no difficulties in these actions, but the cooking process has some subtleties:
- For every 100 grams of product you need to take a liter of water;
- add a teaspoon of salt, a tablespoon of sunflower, sesame or olive oil. The type of vegetable oil depends on what dish will be prepared from vermicelli, as well as on the taste of the housewife;
- Bring the resulting composition to a boil;
- While the mixture is boiling, the Thai paste is prepared for cooking. To do this, a strong thread is threaded through the pasta ring, the ends of which are tied in a knot;
- After the water boils, put the funchose into the pan, turn off the heat, and close the lid for about five minutes. Leave the ends of the thread outside;
- Remove the finished vermicelli from the water by the string and place it on a plate to cool.
After the pasta cooked in this way has cooled, cut it into pieces of the required length, first freeing it from the thread. After this, they can be used according to the recipes selected below.
Salad with funchose and vegetables
Any lunch begins with a salad, so first of all you should learn how to cook it with funchose. The simplest composition is considered to be one in which vermicelli is supplemented with vegetables. It is exactly what is suitable for lovers of vegetarian cuisine.
For 4 servings you need the following ingredients:
- 200 grams of transparent pasta;
- cucumber;
- sweet pepper;
- 3 small carrots.
First of all, the dressing is prepared. It requires a clove of garlic, a small bunch of cilantro, soy sauce (sen soy is best) and a tablespoon of rice vinegar, as well as a teaspoon of sesame oil. Chop the cilantro and garlic and mix with the rest of the dressing ingredients. After this, you can start preparing the salad.
Boil the funchose using the above method, and cut the prepared vegetables into thin strips. This must be done so that the prepared salad looks appetizing. The cooled transparent vermicelli and prepared vegetables are laid out in a deep salad bowl, dressing is added to them and everything is mixed. Keep the finished dish in the refrigerator so that the vegetables and funchose are soaked in the sauce and acquire a bright, rich taste.
Recipe for funchose salad with chicken and vegetables
No less tasty and original next recipe. True, due to the presence of chicken meat, it is not suitable for vegetarians, but lovers will appreciate it oriental cuisine. Moreover, it prepares quite quickly - the whole process will take approximately 40 minutes.
For 4 servings we will need the following ingredients:
- half a kilogram of boneless chicken fillet;
- 200 grams of funchose;
- 2 onions;
- 1 bell pepper;
- 1 small carrot;
- 400 grams of green beans;
- 50 milliliters each of sen soi sauce and rice vinegar;
- garlic clove;
- spices and salt to taste.
Funchose salad with chicken and vegetables is prepared as follows. First of all, chicken fillet is cut into long thin strips, mixed with spices and fried for 5 minutes over high heat. The frying pan is greased with sesame oil. Add the thinly sliced onion and continue frying for another 3 minutes. As soon as the chicken is ready, leave it to cool and boil the funchose using the above method and the green beans.
After the bean pods become slightly soft, but not boiled, we proceed to the next, final stage. To do this, grate carrots on a Korean grater, and sweet peppers and boiled beans cut into thin strips. Fry the vegetables prepared in this way in sesame oil for 4 - 5 minutes, let them cool slightly, and then mix with funchose, fried fillet, sen soi sauce and rice vinegar. Ready salad should be kept for an hour at room temperature. This way it will soak in better.
But not only salads can be prepared from noodles and vegetables. These products can be the basis of original main courses. For example, from funchose, chicken and vegetables, something similar to naval pasta is obtained, but in taste and benefits it is significantly superior to its counterpart from the menu we are used to.
The main ingredients needed to prepare exotic “navy-style pasta” are as follows:
- 3 pieces of chicken fillets;
- 200 grams of funchose;
- 2 medium sized carrots;
- 1 medium tomato;
- 2 pieces of onions;
- 3-4 cloves of garlic;
- a bunch of fresh herbs;
- 3 tablespoons sen soy sauce;
- sesame oil for frying;
- freshly ground black pepper, salt to taste.
Wash the chicken fillet and cut into thin pieces. Cut the peeled onion and turnip into half rings. Grate the carrots on a Korean grater, and if you don’t have one, chop them into the thinnest strips. Fry the prepared fillet over high heat for 5 minutes, add onions, carrots and simmer for at least 10 minutes. While the first part of the ingredients is undergoing heat treatment, we proceed to the final stage.
Pour boiling water over the funchose, keeping it covered as described above. Cut the tomato into small cubes, add garlic cloves passed through a press. Mix the tomato-garlic dressing prepared in this way with sen sui sauce, finely chopped herbs, and add to the fried chicken fillet. Heat the resulting mixture for 5 minutes, add funchose, mix, transfer to serving plates and serve.
Funchoza with vegetables and mushrooms
Glass noodles cooked with champignons, oyster mushrooms or honey mushrooms (mushrooms are chosen according to the visitor’s taste) and vegetables are extremely popular among many visitors to Chinese restaurants. The recipe for making funchose with vegetables and mushrooms is so simple that anyone can easily prepare it at home.
Minimum products required:
- funchose 100 grams;
- mushrooms (champignons, oyster mushrooms or honey mushrooms, to choose from) 400 grams;
- 1 piece each: cucumber, carrots, sweet pepper, onion;
- 2 cloves of garlic;
- olive or sesame oil for frying;
- Sen soy sauce 8 tablespoons;
- a small bunch of fresh herbs (whatever you like, but cilantro is best).
To prepare funchose with mushrooms and vegetables, pour boiling water over glass vermicelli, leaving it to steam for 5 minutes. At this time, prepare a fry of vegetables cut into thin strips (except for cucumber, which should also be finely chopped, but left fresh). After the vegetables have been fried for 5 minutes over medium heat, mix them with the mushrooms and keep covered for a quarter of an hour. The final touch in preparing this exotic dish will be combining fried vegetables and mushrooms, funchose, squeezed garlic and sen soy sauce. The prepared dish is decorated with finely chopped herbs.
Interesting and loved by many original recipe, in which, in addition to exotic pasta, beef and vegetables are used for cooking. You can taste it not only in a Chinese restaurant, but also at home, since preparing funchose with beef and vegetables will not be a problem. The originality of the recipe is that it is prepared and hot snack and warm salad.
Ingredients for its preparation:
- 400 grams of beef tenderloin;
- 200 grams of funchose;
- carrots, sweet peppers, onions, one each;
- Sen soy sauce – 4 tablespoons;
- salt, spices to taste;
- olive oil for frying.
First of all, the meat is cooked. To do this, take beef tenderloin (best slightly frozen, so it’s easier to cut). Fry thin pieces of meat (straws) over high heat in olive oil for 2-3 minutes. After this, hot water is added to it, everything is brought to a boil, the heat is reduced to a minimum and the meat is simmered under the lid for 20 minutes.
The next stage is the direct preparation of vegetables. Grate the carrots on a Korean grater, cut the onion into thin half rings, and cut the sweet pepper (preferably multi-colored, so it will look more elegant) into strips. The garlic also needs to be chopped, but not through a garlic press, but first crushed on a board and chopped into small pieces.
We add the vegetables prepared in this way to the meat, in which there is practically no liquid left. Pour a little olive oil into the pan and leave to fry for another 10 minutes. Before turning off the heat, pour the sauce into the contents of the frying pan, adding salt and spices, followed by the finished funchose (the method for preparing glass noodles is described above). Everything is mixed and served to the table.
But, as already mentioned, this exotic recipe There is one original feature. It lies in the fact that if you take 2 times less Thai glass noodles, then the result is not fried funchose with vegetables, but aromatic salad, which is best eaten cold.
Funchoza with vegetables in Korean style
Glass Chinese vermicelli is becoming more popular every year. Asian cuisine uses many recipes based on this exotic pasta. It can be an everyday snack or a great one. holiday treat. Of the many recipes for making glass noodles, one salad stands out, which will be enjoyed at both the everyday and festive tables. This is funchoza in Korean.
The step-by-step recipe for its preparation is quite simple and is as follows:
- Prepare 100 grams of glass noodles as described above, that is, thread a ring of exotic pasta through a thread, lower it into the center of the pan, pour boiling water over it, let stand for 4-5 minutes;
- chop large carrots on a Korean grater into a deep bowl, crush with your hands until the juice releases for three minutes;
- 100 grams of fresh medium-sized cucumbers (it’s best to take gherkins), chop into thin strips;
- Also chop 30 grams of sweet pepper;
- a bunch of any greenery, and a clove of garlic very finely chopped;
- The prepared funchose and vegetables are transferred to a bowl with the carrots, poured with a special dressing (can be bought in Chinese cuisine departments) and mixed thoroughly.
After 2 hours, the Korean Funchoza salad is ready. If the housewife does not have a ready-made dressing, you can prepare it yourself. To do this, you need only a few ingredients - sesame oil, rice vinegar (can be replaced with lemon juice), ginger, garlic, chili pepper, salt, coriander.
This recipe, among the others presented by the exotic cuisine of Asia, is probably the fastest. Its preparation will take the hostess no more than 10-15 minutes, and therefore is perfect for welcoming unexpected guests. And its composition is so simple that it is available in many kitchens.
To prepare funchose with pork and vegetables you only need a few ingredients:
- 300 grams of pork pulp;
- 100 grams of pasta;
- 1 carrot, grated on a Korean grater;
- 0.5 pieces of sweet pepper, cut into strips;
- 2 small onions, cut into slices.
These are the main products, and for dressing you need 4 tablespoons of sen soy sauce or similar, spices, and salt to taste. Well, a little olive oil for frying.
Preparation is simple and consists of several steps:
- Cut the pork (you need a fairly fatty piece, for example, pork chops or boneless brisket) into thin strips, mix with a small amount of spices and salt. Fry quickly over high heat until golden brown;
- After the meat has browned, add the dressing and let simmer for 2 minutes, stirring occasionally. Transfer the finished pork to a separate plate;
- where the meat was stewed, add a small amount of oil and prepared vegetables. Fry until cooked, then combine with finely chopped herbs and a clove of garlic, as well as pre-fried pork;
- While the vegetable mixture and pork are stewing, you need to steam the funchose, as described above. Then add it to the pan with the meat and vegetables.
After mixing, the original delicious dish is ready and can be served.
During the cold season light salad IR made from glass noodles and green vegetables, it becomes a real salvation from depression. This recipe has an invaluable advantage - green beans and asparagus can be bought in any supermarket in winter. These vegetables lose their quality when frozen. Another advantage of the recipe is that the calorie content of funchose with green vegetables is very low.
For three servings of a light salad you will not need many ingredients:
- funchose – 0.5 packs;
- asparagus and green beans 150 grams each;
- hard cheese (any) – 100 grams;
- medium-sized carrots - 1 piece;
- Sen soy sauce 4 tablespoons;
- salt and spices to taste;
- a bunch of fresh herbs;
- sesame or olive oil - 2 tablespoons.
The salad is very easy to prepare. First of all, grate or cut the carrots into strips and place them in a frying pan with heated oil. After 3 minutes, place the frozen vegetables there and, if necessary, add 50 ml of water to the vegetable mixture. While they are stewing, let's cook Thai pasta according to the above recipe. After the vegetables are completely cooked (usually this process takes no more than 15 minutes), add funchose, sen soy sauce, and spices to them. All that remains is to grate the cheese on a fine grater, add half of it to the vegetables with noodles and mix everything well. While the funchose with vegetables is cooling in the salad bowl, mix the second part of the cheese with finely chopped herbs and a clove of garlic. It will be useful for decoration warm salad when serving.
Chicken gizzards are considered a unique ingredient in cooking, as they can be perfectly combined with any food. That is why they can be found quite often on tables. But these by-products can be eaten not only in the form of stews or stewed in sour cream. They make a wonderful salad with vegetables and funchose. This combination will give chicken giblets an exotic look and allow the hostess to surprise her guests.
Preparation of the original salad consists of several steps:
- Peel 0.5 kilograms of chicken gizzards, rinse in running water and cook. Usually it takes an hour of slow simmering until they are fully cooked. We do not salt the water where the giblets are cooked immediately, but half an hour after boiling;
- Cut a medium-sized onion and half a sweet pepper into thin strips. Carrots, also small, three on a Korean grater. Fry the vegetables prepared in this way in sunflower or olive oil for 15 minutes. Before finishing frying, add a clove of finely chopped garlic;
- 3 gherkins cut into thin strips;
- finely chop a small bunch of parsley;
- welded chicken gizzards cool and cut into thin strips;
- Prepare funchose as described in the above recipe.
After everything necessary ingredients ready, you can start directly assembling the salad. To do this, place the fried vegetables in a large bowl, add gizzards, funchose, cucumbers, and herbs. Now squeeze out the juice of half a lemon, add salt and spices to taste and pour in 2 tablespoons of Sen Soy sauce. All that remains is to mix everything, let it brew for an hour and you can surprise your guests with real culinary masterpiece, which is somewhat reminiscent of funchose salad with chicken and vegetables.
For this exotic salad you will need 100 grams of funchose, 20 king prawns and vegetables - onions, carrots, sweet peppers, 1 piece each. The cooking process begins with marinating the shrimp. This will require Vietnamese dressing. You can buy it, or you can prepare it yourself, which is not at all difficult.
To do this, mix the following ingredients together:
- finely chopped garlic cloves - 2 pieces;
- 1 chili pepper;
- grated ginger – 2 tablespoons;
- any fish sauce - a tablespoon;
- juice of 1 lemon;
- a tablespoon of sugar;
- a teaspoon of sesame oil.
Peel and boil the shrimp, and then marinate in this dressing for 15 minutes. While they are marinating, you need to prepare the vegetables, cut them into thin strips and fry for 5 minutes. In the end they should remain slightly crispy. Next, place them in a deep bowl, add thinly sliced marinated shrimp and funchose prepared according to the above recipe.
Pour 2 tablespoons of Vietnamese dressing into the prepared salad, mix well and sprinkle finely chopped herbs on top. After the salad has been soaked for 15 minutes, it can be served.
Many people are interested in this Asian recipe. The thing is that the prepared salad is very light, dietary, healthy, easy to prepare and, most importantly, tasty. That is why for those who watch their figure and adhere to a healthy lifestyle, but at the same time want to eat nourishing and tasty, it is worth telling how to prepare funchose with vegetables and seafood. First of all, you should decide on the ingredients.
Below are the ingredients for 2 servings:
- glass vermicelli – 100 grams;
- seafood (to taste) – 250 grams;
- small tomatoes - 3-4 pieces;
- carrots and sweet peppers, each;
- a bunch of herbs, dill and basil are best suited for this recipe;
- 1 large clove of garlic;
- olive or sesame oil;
- salt, spices to taste.
The process of preparing the salad is simple and does not take much time. First, funchose is prepared as indicated in the recipe above. While she is waiting for readiness, cut the carrots and peppers into small strips and fry them for 2-3 minutes. Next you need to prepare the seafood. To do this, heat the oil in a frying pan, add crushed garlic to it and after 20 seconds, lower the seafood. Literally after a minute, add finely chopped tomatoes to them and leave for 5 minutes.
After all the ingredients are ready, combine funchose together in a large salad bowl, fried vegetables and tomatoes with seafood. Add salt and spices to taste and 2 tablespoons of sen soy sauce to the salad. Mix well and leave for 20 minutes to soak. After this time, a tasty and light salad can be served.
Calorie table for all recipes
In order not to have to worry about calculating the calorie content of the recipe you like, all the data is collected in this table. Using it, you can choose exactly what will be not only tasty, but also healthy for the body. The advantage of the table is that in addition to calorie content, the content of carbohydrates, fats and proteins is indicated here. Data is given per 100 grams of finished product.
| Recipe | squirrels grams | fats grams | carbohydrates grams | kilocalories |
|---|---|---|---|---|
| Salad with funchose and vegetables | 1,2 | 3,4 | 23,4 | 113,5 |
| Funchose salad with chicken and vegetables | 7 | 5 | 19 | 132 |
| Recipe for funchose with vegetables and chicken | 7,6 | 5,9 | 25,4 | 146 |
| Funchoza with vegetables and mushrooms | 6,7 | 2,2 | 24,8 | 124 |
| Funchoza with beef and vegetables | 8 | 5,4 | 27 | 134 |
| Funchoza with vegetables in Korean | 1,5 | 1,8 | 22,1 | 94 |
| Funchoza with pork and vegetables | 7,6 | 8,3 | 25,4 | 141 |
| Funchoza with asparagus and green beans | 1,3 | 1,5 | 19 | 110 |
| Funchoza with vegetables and chicken gizzards | 7,2 | 5,7 | 21,3 | 137 |
| Recipe for funchose with shrimp and vegetables | 3,1 | 1,8 | 19,7 | 121 |
| Funchoza with vegetables and seafood | 3 | 1,8 | 20 | 120 |
The data presented in the table makes it possible to calculate the calorie content of funchose with vegetables and other products, and choose for yourself exactly the recipe that is most suitable.
Alexander Gushchin
I can’t vouch for the taste, but it will be hot :)
Content
In modern domestic cooking, unusual and interesting dishes, borrowed from Asian cuisine. Funchoza was no exception - starchy noodles (also called “glass”), often served in the form of a salad (or a cold/warm snack) with seasonings of carrots, onions, pickled peppers and other vegetables.
How to prepare funchoza salad
A now popular oriental dish, which became the progenitor Italian pasta, you can cook in different ways, and also, if desired, add all kinds of ingredients (meat, vegetables, mushrooms, sausage, sauces). Chinese vermicelli is very satisfying, but at the same time has practically no taste, so noodles are best revealed in salads, where there are many different components. Those who do not know how to prepare funchose salad at home should familiarize themselves with some popular recipes from experienced chefs.
How to cook funchose
Like regular pasta, glass noodles must be boiled first. All the subtleties of this process are described on the product packaging, however, the average time during which the funchose manages to acquire the desired consistency is considered to be 4-6 minutes. If the pasta is thin (less than 0.5 mm), then simply pour boiling water over it in a deep bowl, cover with a lid and let sit for no more than five minutes. If the funchose is more than 0.5 mm in diameter, it is boiled in a saucepan, reducing the cooking time to three to four minutes.
Funchose salad - recipe
If you don't pay attention to the exotic name and unusual look, starch noodle salad is extremely easy to prepare. Classical quick recipe It does not involve the use of a large number of ingredients, and the cooking session will take little time. The oriental dish is usually prepared from “glass” pasta, vegetables and soy sauce. Let's consider one of simple recipes salad with funchose.
Ingredients:
- starch vermicelli – 150 g;
- cucumbers – 2 pcs.;
- sweet pepper – 1 pc.;
- carrots – 2 pcs.;
- garlic – 2 cloves;
- vinegar – 2 tsp;
- salt/spices/soy sauce - to taste;
- vegetable oil – 1-2 tbsp. l.
Cooking method:
- Before making the funchose salad, pour boiling water over the noodles for 5 minutes and leave to steep for 3-5 minutes.
- Wash the vegetables, cut the cucumber, carrots, bell pepper into thin strips.
- Fry the vegetables briefly in vegetable oil, add garlic.
- Season with salt as desired and add vinegar.
- Mix vermicelli with vegetables and pour over soy sauce (amount is at the discretion of the cook).
- Place the appetizer in the refrigerator for half an hour and serve.
With vegetables
In addition to standard vegetables, Korean salads funchose may include other fruits. Pasta will taste great with tomatoes, green beans, hot pepper, Korean carrots, cauliflower. – it all depends on the wishes of the owner of the kitchen, on her taste preferences. How to make a salad with funchose and vegetables so that the dish looks like in the photo of culinary magazines? Very simple!
Ingredients:
- funchose – 300 g;
- tomatoes – 2 pcs.;
- cauliflower – 100 g;
- cucumber – 2 pcs.;
- bell pepper – 1 pc.;
- salt/pepper/soy sauce – to taste.
Cooking method:
- Brew funchose for 5 minutes in a separate container by simply adding boiling water.
- Meanwhile, wash all the vegetables.
- Cut the cucumbers and peppers lengthwise into small strips.
- Peel the tomatoes (dip the vegetables in boiling water for a few seconds, after which the skin should come off easily), cut into cubes.
- Cauliflower cut into small pieces.
- Strain the pasta through a colander.
- Mix all ingredients in a plate, add salt and soy sauce.
- For beauty and unusual taste, you can sprinkle the dish with a small amount of sesame seeds.
With chicken
Very often funchose is called rice noodles due to its characteristic white color. Chicken fillet goes well with noodles, so there are many recipes for a popular oriental dish with this bird. As additional ingredients You can use any vegetables that the owner of the kitchen likes. How to cook funchose with chicken? It’s easier than easy, but first you need to make a dressing sauce. Just mix:
- olive oil – 3 tbsp. l.;
- sugar – 0.5 tsp;
- wine vinegar – 150 ml;
- salt, red and black pepper - to taste.
Ingredients:
- rice pasta – 500 g;
- iceberg lettuce or lettuce – 2 pcs.;
- chicken breast – 250 g;
- cherry (tomatoes) – 5 pcs.;
- onion - one head (onion);
- vegetable oil (preferably olive) – 1 tbsp. l.
Cooking method:
- Wash the chicken fillet thoroughly, absorb moisture with paper towels, add salt and pepper.
- Cut the chicken breast into small cubes and, using oil, fry over high heat until golden brown.
- Cut the cherry tomatoes into 4 parts and the onion into half rings.
- Place the noodles in boiling water and let cook for 3-4 minutes, and then drain the water through a colander and let the excess liquid drain completely.
- In a bowl, mix lettuce leaves, fried chicken, onions and tomatoes.
- Add pre-made noodles, dressing and sprinkle with pine nuts to the appetizer.
In Korean
The salad will turn out very tasty if you add some unexpected element to it, for example, an omelette with tomatoes. Cooking this unusual dish It only takes 20 minutes and the taste will be unsurpassed. There are several interesting recipes How to cook funchose in Korean with omelette, let's look at one of them. You won’t need many ingredients, since only eggs and ready-made salad dressing will be added to the classic set. So, how to make funchose in Korean for three people.
Ingredients:
- eggs – 2 pcs.;
- cream – 10 g;
- funchose – 40 g;
- tomatoes – 1 pc.;
- pepper and cucumber – 1 pc.;
- soy sauce – 2 tbsp. l.;
- ready-made salad dressing – 1 pc.
Cooking method:
- Beat the eggs into a small container and beat them with the cream until smooth.
- Over low heat, fry the mixture on both sides to form a thin omelette.
- Wash the vegetables, remove seeds and stems, cut into cubes or strips.
- Boil water and cook the glass pasta for 1-2 minutes.
- Mix noodles and vegetables, pour sauce or dressing over salad.
- Serve.
With cucumber
It will certainly become a real decoration for the festive table. Chinese salad with funchose, cucumber, bacon, herbs and walnuts. The recipe is very easy to follow, and the cooking time is only twenty minutes. Funchose salad with cucumbers does not contain any spicy ingredients, unlike oriental versions, so you can eat it without any restrictions.
Ingredients:
- “glass” noodles – 150 g;
- cucumbers – 2 pcs.;
- bacon – 40 g;
- soy sauce – 20 g;
- green cilantro – 0.5 bunch;
- walnuts – 20 g;
- vegetable oil – 1 tbsp. l.;
- salt/pepper - to taste.
Cooking method:
- Place the funchose in a bowl full of boiling water, wait 4 minutes and place on a sieve.
- Cut the bacon into thin strips and fry in vegetable oil for a few minutes.
- Wash the cucumbers, peel them, cut into small oblong strips.
- Rinse the green cilantro under running water and chop finely.
- Mix glass noodles, herbs and bacon.
- Salt, pepper, season with soy sauce.
- To finish, sprinkle the dish with a small amount of walnuts and serve.
With meat
“Glass” vermicelli goes well with all types of meat (pork, chicken and even lamb), so you don’t have to stick to classic recipe and experiment - change products at your discretion. This recipe for salad with funchose and meat requires beef. The dish will turn out tender, tasty and light. Oregano and a teaspoon of cane sugar in the dressing will add piquancy to the dish.
Ingredients:
- beef tenderloin – 150 g;
- noodles – 180 g;
- tomato – 1 pc.;
- oregano – 1 tsp;
- soy sauce – 3 tbsp. l.;
- cane sugar – 1 tsp;
- bay leaf – 1 pc.;
- canned peas – 60 g.
Cooking method:
- Boil the beef (40 minutes), adding bay leaves and pepper (for flavor) to the pan.
- Drain the juice from the jar of peas, wash the tomato, cut into cubes.
- Boil the funchose for 5 minutes, rinse under running water.
- Prepare the marinade by mixing sugar, oregano and soy sauce.
- Cut the beef into thin pieces and combine in a plate with the remaining ingredients: noodles, tomato, peas and marinade.
- You can serve the dish either warm or cold.
With bell pepper
One of the main elements classic recipe funchose – bell pepper. Without this ingredient, the salad will not be as tasty and juicy. If you add one more component - eggplant, then the aroma of the dish can drive any gourmet crazy. The salad prepares very quickly, so it can be safely included in a standard everyday menu. And the main secret of the funchose dish with eggplants and bell peppers is not to let the vegetables and noodles have time to cool.
Ingredients:
- eggplants – 2 pcs.;
- funchose – 150 g;
- bell pepper – 2 pcs.;
- Korean carrots – 40 g;
- salt/pepper - to taste;
- vegetable oil – 30 g.
Cooking method:
- Cut the eggplants into medium pieces, cover them with water in a bowl, add salt and leave to soak.
- Meanwhile, boil water, place the “glass” noodles in a saucepan, cook for 3-4 minutes, and drain in a colander.
- As soon as the salt in the container with eggplants is completely dissolved, remove the vegetables and fry them in vegetable oil along with the pepper cut into thin strips.
- Mix all the ingredients while they are hot, season the salad with oil from the frying pan.
- The salad is ready!
With seafood
Another component that can be used to diversify a starchy noodle salad is seafood. It will turn out light and very healthy dish with lots of vitamins. The salad is suitable for festive tables, so as a diet for every day. Salad with funchose and seafood (you can use any: crab meat, mussels, squid, shrimp, etc.) is prepared quickly and simply.
Ingredients:
- seafood (shrimp, mussels) – 150 g each;
- funchose – 150 g;
- tofu – 50 g;
- bell pepper – 1 pc.;
- garlic – 2 cloves;
- soy sauce – 3 tbsp. l.;
- seasonings for seafood (to your taste) - 1.5 tbsp. l.;
- olive oil – 3 tbsp. l.;
- thyme – 1 sprig;
- leek – 1 pc.
Cooking method:
- Wash and cut the leeks and bell peppers into bars.
- Heat a frying pan with olive oil, fry the thyme and garlic, and then remove.
- Place vegetables in oil soaked with the aroma of thyme and garlic and fry for five minutes.
- Add seasonings, shrimp, mussels to the pan and fry for a few more minutes.
- Dip the funchose in boiling water for 1-2 minutes, and then pour it into the frying pan with the rest of the ingredients.
- Cook for 3-4 minutes, stirring constantly.
- Already in ready dish add tofu, soy sauce.
- Bon appetit!
With mushrooms
If you combine “glass” noodles with mushrooms and vegetables, the taste of the prepared food is miraculously transformed for the better. Such a dish can surprise guests who suddenly visit your home, and if everything is done correctly, it will look no worse than in the photo of culinary magazines. Funchose salad with mushrooms is quick and easy to prepare.
Ingredients:
- funchose – 150 g;
- frozen honey mushrooms – 300 g;
- parsley – 0.5 bunch;
- carrot – 1 pc.;
- salt, red pepper - to taste;
- onion – 1 pc.
Cooking method:
- Place the mushrooms in a frying pan with a small amount of oil and fry over medium heat for 5-6 minutes.
- Cut the onion into half rings and grate the carrots on a coarse grater.
- Add vegetables to mushrooms, fry for another five minutes.
- Pour boiling water over funchoza for four minutes.
- Finely chop the greens.
- Mix all the salad ingredients, sprinkle with red pepper and salt.
- Serve.
With Korean carrots
One of the important elements of Asian cuisine is korean carrot. It is used in many dishes, funchose salads are no exception. The taste is unusual, but extremely pleasant. Carrots add sourness and spice to the noodles, which cannot but please followers of oriental cooking. Moreover, the dish is prepared quickly, literally in 15 minutes, so any housewife can surprise her household with a spontaneous and delicious dinner. Funchoza with carrots is made like this in Korean.
Ingredients:
- noodles – 200 g;
- cucumber – 1 pc.;
- Korean carrots – 100 g;
- soy sauce – 3 tbsp. l.,
- salt - a pinch;
- sweet pepper – 1 pc.
Cooking method:
- Leave the funchose in boiling water for 5-6 minutes.
- Meanwhile, cut the pepper and cucumber into strips.
- Place vegetables in a heated frying pan, pour over the sauce, and simmer over low heat.
- After 5 minutes, add noodles and salt.
- Mix all the ingredients of the funchose salad with Korean carrots in a frying pan.
- Let the funchose salad cool and serve to guests.
With sausage
Funchose salad is appreciated by many for its easy interchangeability of ingredients, and their availability allows you to prepare the dish differently every day. An unexpected, but no less tasty element can be the familiar sausage. The end result will be a flavorful dish that will look no worse than on a cool food photo portal. Funchoza with sausage is prepared in a matter of minutes.
Ingredients:
- “glass” noodles – 150 g;
- sausage or ham (to your taste) – 150 g;
- mayonnaise – 30 g;
- egg – 2 pcs.;
- pickled cucumbers – 2 pcs.
Cooking method:
- Hard-boil the eggs, peel them and cut them finely.
- Cut the sausage and pickles into strips.
- Pour boiling water over bean or rice vermicelli for 5-7 minutes.
- Mix all ingredients in a deep bowl (it is better to cut the funchose so that it is not long).
- Season the salad with mayonnaise - it's ready!
Funchose sauce - cooking secrets
Marinade for funchose salads can be different. Cooks use soy sauce, sesame oil, ground coriander, ginger, herbs, balsamic vinegar and much more. A few secrets on how to make a dressing for funchose:
- Mix as many different ingredients as possible - find your ideal taste.
- Always use the main element of all dressings - soy sauce (it must be of high quality). It is not necessary to follow the principle “the more expensive the better,” the main thing is that the buyer likes the taste.
- Ingredients with a pronounced taste will add originality to the filling: lemon, garlic, coriander, aromatic herbs.
- Using a blender, you can make a dressing from solid products, for example: squid, cheese, plant roots (ginger, coriander).
Video
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Funchose salad: recipes
The modern housewife lives simply wonderful, she decided to please her family with pizza, an Italian dish national cuisine, and pleased. I decided to surprise you with a salad with funchose, please, I bought a glass or Chinese noodles and - forward - to the stove and kitchen table.
In general, funchose is a ready-made dish of Chinese or Korean cuisine, which is based on bean noodles. It is very thin, white, and becomes transparent when cooked.
It is usually served with vegetables, but there are recipes where, in addition to these ingredients, meat, fish or real seafood are added. This material contains 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. It is used to prepare the most different soups, main courses, warm and cold salads. Adapted recipe funchose salad and a set of fresh vegetables will help you prepare delicious salad in a home kitchen.
To prepare 5-6 servings of funchose salad you need:
- Fresh cucumber weighing 80-90 g.
- Onion 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.
- Soy 30 ml.
- Rice or simple vinegar, 9%, 20 ml.
- Ground coriander 5-6 g.
- Chili dry or fresh to taste.
- Soybean oil or other vegetable oil 50 ml.
Preparation:
1. It is advisable to cut funchoza, rolled into rolls, crosswise with scissors. This technique will make eating ready-made funchose salad with a fork more convenient.
2. Place the funchose into a saucepan and fill it with a liter of boiling water.
3. After 5-6 minutes, drain the water and rinse the noodles under running cold water.
4. Cut the pepper and cucumber into strips or thin strips. Crush the garlic with a knife and chop finely. Cut the onion into slices and grate the carrots on a special grater. If it is not there, then cut the carrots into as thin strips 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 the dressing into the funchose with vegetables, stir and leave for an hour.
6. Place the prepared salad of funchose and fresh vegetables into a salad bowl and serve.
Delicious salad with funchose and chicken
As mentioned above, national dish funchoza 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.
- Onions – 2 pcs. small size.
- Fresh carrots – 1 pc.
- Bell pepper – 1 pc.
- Classic soy sauce – 50 ml.
- Rice vinegar – 50 ml.
- Salt.
- Ground black hot pepper.
- Garlic – 1 clove.
- Vegetable oil.
Algorithm of actions:
- Prepare funchoza according to instructions. Pour boiling water for 7 minutes, then rinse with cool water.
- Boil green beans in water with a little salt.
- According to the rules, chicken meat is cut off the bone. Cut across the grain into oblong small bars.
- Place in a frying pan with hot oil. Fry until almost done.
- Send onions here, pre-cut into half rings.
- In a separate frying pan, fry beans, bell peppers, cut into oblong strips, carrots, chopped using a Korean grater.
- For aroma and taste, add hot pepper and a clove of garlic, previously crushed, to the vegetable mixture.
- In a beautiful deep container, combine the prepared funchose, vegetable mixture and chicken with onions. Sprinkle with a little salt.
- Season with soy sauce, which will make the color of the dish darker. Add rice vinegar; it will give this unusual salad a pleasant sourness.
Leave for 1 hour to marinate vegetables and meat. Serve for dinner, Chinese style.
Recipe for salad with funchose and meat
A similar recipe is suitable for preparing a salad with white bean noodles and meat. The difference is not only that beef replaces chicken, but also in the addition of fresh cucumber to the salad.
Ingredients:
- Beef – 200 gr.
- Bean noodles (funchose) – 100 gr.
- Bell pepper – 1 pc. red and 1 pc. yellow color.
- Fresh cucumber – 1 pc.
- Carrots – 1 pc.
- Garlic – 1-3 cloves.
- Vegetable oil.
- Soy sauce – 2-3 tbsp. l.
- Salt.
- Spices.
Technology:
- The cooking process can begin with funchose, which should be poured with boiling water for 7-10 minutes, then rinsed with water.
- Cut the meat into oblong thin bars. Place in heated oil, chop the garlic here, add salt, followed by spices.
- While the meat is fried, prepare the vegetables - rinse and peel.
- Cut the peppers into strips, the cucumber into circles, and chop the carrots on a Korean grater.
- Add chopped vegetables to the meat and continue frying.
- After 5 minutes, add noodles.
- Transfer to a deep salad bowl. Drizzle with soy sauce.
You can serve warm or chilled, garnishing the dish with green onions and sesame seeds. If you don't have chicken or beef, you can experiment with sausage.
How to prepare salad with funchose in Korean at home
Funchoza is used in both Chinese and Korean cuisine, where it is served with a large number of different vegetables and spices.
Ingredients:
- Funchoza – 100 gr.
- Carrots – 1 pc.
- Cucumber – 1 pc.
- Bell pepper – 1 pc. red (for color balance).
- Green.
- Garlic – 1-2 medium cloves.
- Dressing for funchose – 80 gr. (you can prepare it yourself from oil, lemon juice, salt, sugar, spices, ginger and garlic).
Algorithm of actions:
- Pour boiling water over the noodles for 5 minutes. After draining the water, rinse the noodles with cool water.
- Start chopping vegetables. Grind the carrots on a special grater. Then add salt and press with your hands to make it more juicy.
- Cut the pepper and cucumber the same way - into thin strips.
- Place all the vegetables in a container with funchose, add more chopped herbs, crushed garlic cloves, salt, spices and dressing.
Mix the salad and leave 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 type 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.
- Korean carrot seasoning.
- Onions – 1 pc.
- Green.
- Salt.
- Vinegar.
Algorithm of actions:
- Place the funchose in boiling water, add salt, vegetable oil (1 tsp), apple or rice vinegar (0.5 tsp). Cook for 3 minutes. Leave in this water for half an hour.
- Prepare carrots in Korean style. Grate, mix with salt, hot pepper, special seasonings, vinegar.
- Fry the onion in oil, transfer to a container, pour hot oil from the frying pan over the carrots.
- Mix funchose, onion, pickled carrots.
- Add cucumber cut into strips and chopped greens to the cooled salad.
Serve chilled; this salad goes well with Chinese chicken.
Recipe for funchoza noodle salad with shrimp
Beans look good in salads and with seafood, such as shrimp.
Ingredients:
- Funchoza – 50 gr.
- Shrimp – 150 gr.
- Zucchini – 200 gr.
- Sweet pepper – 1 pc.
- Champignons – 3-4 pcs.
- Olive oil – ½ tbsp. l.
- Soy sauce – 2 tbsp. l.
- Garlic – 1 clove for flavor.
Algorithm of actions:
- Heat olive oil, add peppers, champignons and zucchini cut into strips. Fry.
- Boil shrimp and add to the frying pan.
- Crush the garlic here and pour in the soy sauce.
- Prepare funchose as indicated in the instructions. Rinse with water and place in a sieve. Add to vegetables.
- 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 sprinkle the dish generously with herbs.
