Warm salad with funchose. Salads with funchose - four delicious recipes Cooking funchose at home with vegetables

Funchoza is obtained from mung bean starch. Sometimes during production, bean starch is replaced by cheaper corn starch. In addition, funchose can be made from potato, cassava, canna, and yam starch. Noodles are always sold dried: their diameter may vary. In Russia, glass noodles are also called rice noodles. It is used in salads, soups and fried dishes.

To prepare funchose salad you will need:

150 g of meat, 100 g of funchose, 1/2 fresh cucumber, 1/2 bell pepper, 1/2 carrot, 1 clove of garlic, 5 tbsp. l. soy sauce, 1 tsp. vinegar, 1 tbsp. l. vegetable oil, 0.5 tsp. pepper, coriander on the tip of a knife.

Making glass noodles has many features. So, if the diameter of the funchose is less than 0.5 mm, pour boiling water over it and cover with a lid. After 5-7 minutes, drain the water. Thicker noodles will have to be cooked over a fire. To do this, place it in salted boiling water and cook for no more than 3-4 minutes. After this, drain the liquid as well. If you cook the noodles correctly, they will be soft and slightly crunchy. Overcooked funchose becomes limp before our eyes, and undercooked funchose sticks to the teeth. Both options are not suitable for salad.

After cooking the noodles, move on to the vegetables. Cut the carrots, cucumber and bell pepper into strips. You can grate them on a special device for Korean carrots.

Now you need to cook the meat. If you take chicken for a salad, cook it not whole, but in parts. It is best to use boneless fillets. Place the breasts in a saucepan and add cold water to cover them. Bring the liquid to a boil, then reduce the heat and simmer for another 10 minutes. Check the meat for doneness - pierce it with a knife. If the meat is pink in the middle, it means the fillet needs to be cooked more. If you are boiling breasts with bones, thighs or legs, this will take 30 minutes. After cooking, separate the meat from the bones and cut it into pieces. If you choose beef meat for the salad, you will need to cook it for half an hour. During the first 15 minutes of cooking, remove any white foam that forms from the pan.

Pour sunflower oil into a frying pan and fry beef or chicken in it. Then combine the meat with the rest of the salad ingredients. Add funchose to the dish last. To prepare the sauce, mix vinegar, coriander, vegetable oil, soy sauce, crush the garlic, pepper and salt. Season the salad with this mixture. In order for the funchose to become very fragrant, it must infuse. Place the salad in the refrigerator for a couple of hours or overnight. Be sure to cover the container with a lid.

There are many options for preparing funchoza salad. For example, meat can be replaced with the same amount of shrimp. To do this, boil the seafood in boiling salted water. Funchoza salad can be made vegetarian if you remove meat from it. And as an additional component, you can add Korean carrots.

2017-03-12

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

How to properly prepare funchose

To prepare a delicious salad with funchose or an appetizer, first of all, these noodles need to be properly boiled.
If your funchose has a diameter of up to 0.5 mm, you just need to pour boiling water over it, cover with a lid and leave for 5 minutes, then drain the water, but if the noodles are thicker, then they are cooked in the same way as regular noodles - dipped in salted boiling water, but boiled no more than 3-4 minutes.

OVERCOOKED FUNCHOSE will be soggy, and undercooked FUNCHOSE will stick to your teeth; properly boiled glass noodles will be soft, but slightly crunchy.

SO THAT THE FUNCHOSE DOES NOT STICK UP WHEN COOKING, you need to add vegetable oil to the water at the rate of 1 tbsp. for 1 liter of water.
If you bought funchose in the form of “skeins”, you need to prepare it as follows: tie the skein with thread, pour water into a deep saucepan (1 liter of water per 100g of noodles), put 1 tsp. salt and 1 tbsp. vegetable oil (based on 1 liter of water), bring to a boil, lower the skein of noodles, boil for 3-4 minutes, drain in a colander, place under cold running water, then take by the thread and shake to remove excess water, place on a cutting board board, remove the thread, cut the funchose crosswise using a sharp knife into strips of the desired length.

1. Funchoza in Korean

Products:

1. Funchose vermicelli – 145 gr.

2. Carrots – 100 gr.

3. Fresh cucumbers – 145 gr.

4. Sweet pepper – 45 gr.

5. Garlic – 15 gr.

6. Greens – 30 gr.

7. Soy sauce, vegetable oil

How to cook funchose in Korean:
Pour boiling water over funchoza for 5-7 minutes, drain in a colander and rinse with cold boiled water. Chop all vegetables, except garlic and herbs, into thin strips, finely chop the herbs and garlic. Grind the chopped carrots with your hands until the juice appears. Combine all products and mix well, then leave in the cold for 2 hours to infuse, and mix thoroughly again before serving.

2. Funchoza

Products:

1. Vermicelli Funchoza - 100 gr.

2. Carrots-150 gr.

3. Bell pepper - 150 gr.

4. Cucumbers - 150 gr.

5. Onion - 150 gr.

6. Vegetable oil

7. Salt, pepper, ground coriander

How to prepare funchose:
Cut the peeled onions, carrots, cucumbers and peppers into strips. Fry the onions in vegetable oil, add carrots to it, and a little later - pepper. Prepare funchose (pour boiling water over it and leave for 5 minutes.) Rinse under running cold water. Mix funchose with toasted vegetables and cucumbers, salt, pepper, add coriander (or soy sauce). Let the funchose brew for an hour.

3. Funchoza with mushrooms and vegetables

Products:

1. Rice noodles - 250 gr.

2. Bell pepper - 1 pc.

3. Carrots - 1 pc.

4. Zucchini - 1 pc.

5. Onion - 1 pc.

6. Tomato - 1 pc.

7. Boiled porcini mushrooms - 150 gr.

8. Peking cabbage - 100 gr.

9. Fresh ginger to taste

10. Garlic to taste

11. Soy sauce

How to cook funchose with mushrooms and vegetables:

Bring the water to a boil, add some salt, put the noodles in boiling water, remove the pan from the heat and leave the noodles for 5-7 minutes.

Then place the noodles in a sieve to drain the water.

Heat olive oil in a frying pan. Place finely chopped onions and carrots in oil. Fry until golden brown and add thinly sliced ​​zucchini and pepper. Simmer until vegetables are soft. Add the mushroom slices and simmer for a couple more minutes. Add finely chopped tomato and shredded cabbage. When the vegetables become soft, add chopped garlic, finely chopped ginger and soy sauce. Mix and add noodles. Stir, heat and remove from heat.

4. Funchoza - curry with mushrooms and vegetables

Products:

1. Rice noodles - 150 gr.

2. Sweet pepper - 1 pc.

3. Carrots - 1 pc.

4. Cucumbers - 1 pc.

5. Champignon mushrooms - 100 gr.

6. Fresh cilantro - 20 gr.

7. Lemon juice - 1 tbsp. spoon

8. Olive oil - 4 tbsp. spoons

9. Soy sauce - 8 tbsp. spoons

10. White sesame - 2 tbsp. spoons

11. Water - 50 ml.

12. Garlic - 2 cloves

13. Curry - 5 gr.

Marinade:

1. Soy sauce

4. Lemon juice

5. Olive oil

How to cook funchoza - curry with mushrooms and vegetables:
The peculiarity of this dish is the unusually chopped vegetables - thin strips will certainly decorate the salad.
Peel and chop the mushrooms. Place in boiling water for 5 minutes, then drain the water and set the mushrooms aside. Peel the carrots. Then cut the cucumber and carrots into thin strips using a paring knife.
Next, cut the carrots and cucumber into thin strips. Take a small pepper (or half), remove seeds and cut into thin strips. Pour cold water over the rice noodles for 3 minutes, then drain the water and pour boiling water over it for 5 minutes. Meanwhile, prepare the marinade. To do this, take 50 ml of warm water, soy sauce, chopped cilantro, garlic (chopped), lemon juice and olive oil. Combine all ingredients in a saucepan and simmer for 2 minutes over low heat. Mix vegetables, mushrooms, noodles. Pour over marinade, mix everything and leave for 30 minutes.

Then transfer the funchose to a salad bowl and sprinkle with fried sesame seeds. The dish is ready.

5. Funchoza with beef

Products:

1. Boiled funchose - 300 gr.

2. Vegetable oil - 1 tbsp. spoon

3. Beef fillet - 300 gr.

4. Carrots - 2 pcs.

5. Bell pepper - 1 pc.

6. Onion - 1 pc.

7. Garlic - 2 cloves

8. Soy sauce - 2 tbsp. spoons

9. Salt, pepper

How to cook funchose with beef:

Heat vegetable oil in a deep frying pan and fry the beef fillet in it,
cut into thin slices. When the meat acquires a golden hue, add carrots and Bulgarian
pepper, cut into thin strips, and onion, cut into half rings.

Fry everything together for another 10 minutes, then add chopped garlic, soy sauce, salt, black
pepper to taste and simmer for another 5 minutes.

Add pre-boiled funchose to the prepared meat and vegetables, carefully
stir, cover and heat over low heat for 2 minutes.
Pepper can be replaced with green radish; my family doesn’t eat it, so I add pepper.

6. Classic funchose

Products:

1. Funchoza noodles

2. Meat (any)

3. Vegetable oil

4. Soy sauce

6. Black pepper,

7. Coriander

8. Red pepper,

9. Carrots

10. Cucumber

11. Lemon juice and salt - to taste

How to prepare classic funchose:

Take the funchose, pour boiling water over it and leave for 10 minutes. Place the funchose in a colander and rinse under running water, leave to drain.

Cut the meat into thin strips and fry in a frying pan until cooked, add funchose, soy sauce and simmer a little (3-5 minutes). Then add garlic, spices (black pepper, coriander, red pepper), stir and turn off the heat. Let cool slightly.

Grate the carrots and cucumber on a Korean grater, add the contents of the frying pan to them, stir and add lemon juice to taste and salt.

7. Funchoza with meat and carrots in Korean

Products:

1. Meat - 200 - 300 gr.

2. Funchoza - 200 gr.

3. Onions - 3 pcs.

4. Korean ready-made carrots - 300 gr.

5. A little vinegar

6. Korean carrot seasoning

7. Salt, pepper.

How to cook funchose with meat and carrots in Korean:
Slice the meat thinly (it’s better if it’s slightly frozen, then it’s easier to slice it thinly), fry in vegetable oil, add salt, add onion chopped into half rings, fry lightly, add Korean carrots, mix, heat in a larger bowl, combine boiled funchose ( It’s better to cut it right away) with meat and vegetables, add seasoning for Korean carrots, a little vinegar (as you like), salt if necessary, pepper, let cool, and of course try it!!!

8. Funchoza with cucumber and carrots

Products:

1. Funchoza - 100 gr.

2. Korean carrots - 60 gr.

3. Soy sauce - 20 gr.

4. Garlic - 2 cloves

5. Fresh cucumber - 1 pc.

6. Olive oil

How to prepare funchose with cucumber and carrots:
Boil the noodles, dry them, let them cool. Cut the cucumber into long thin strips. Combine noodles with carrots and cucumber, add soy sauce. Chop the garlic, mix with olive oil, season the salad and mix.
This is a basic recipe for salad with funchose. If you add, for example, pieces of fried chicken to these ingredients, you will get a delicious salad with funchose and chicken - add products to your liking and invent your own recipes for salads with funchose - in principle, the possibilities in this case are endless, do not be afraid to use your imagination. Meat, fish, seafood, and a lot of options for other vegetables (eggplant, zucchini, bell peppers, radishes, onions, etc.) are suitable.

9. Funchoza with meat (chicken, pork, beef)

Products:

1. Meat - 700 gr.

2. Funchoza - 250 gr.

3. Carrots - 1 pc.

4. Onion - 1 pc.

5. Garlic - 2 cloves

6. Soy sauce

7. Olive oil

8. Black pepper,

How to cook funchose with meat (chicken, pork, beef):

Peel the carrots and onions, cut the onions into half rings, grate the carrots on a coarse grater, cut the meat into thin strips about 0.5 cm thick. Boil the funchose, drain in a colander, rinse with cold running water, and dry. Heat a frying pan with olive oil, add meat, fry for 5 minutes, pepper and salt, add onion, stir, add carrots, stir again, pour in soy sauce, add funchose and garlic passed through a press, stir, simmer for 5 minutes, stirring, serve hot or cold.

10. Funchoza with shrimp

Products:

1. Funchoza - 100 gr.

2. Peeled boiled shrimp - 10 pcs.

3. Sweet pepper - 1/2 pcs.

4. Green onions

5. Garlic - 1 clove

6. Carrots - 1/2 pcs.

7. Sesame oil - 2 teaspoons

8. Sesame seeds - 1/2 teaspoon

9. Soy sauce

10. Parsley

How to cook funchose with shrimp:

Prepare funchose according to instructions. Cut the vegetables into strips, place in a frying pan with vegetable oil and fry for 2-3 minutes, add peeled ready-made shrimp, simmer for 1 minute, add garlic, onions passed through a press, sprinkle with sesame oil, soy sauce, add funchose, stir and simmer for a minute, Before serving, sprinkle with sesame seeds and chopped parsley, serve funchose with shrimp hot or cold.
There are many other ways to prepare funchose, but there is also a universal recipe - cook these noodles with your favorite products and get a dish that will be the most delicious just for you!

11. Funchoza with baked beets and egg pancakes

I love funchose; in my opinion, it is a universal product that absorbs all the aromas and tastes of the ingredients mixed with it. This time I decided to experiment, we liked it. Neutral in taste, funchose and baked beets are ideally complemented by a spicy-sour-sweet dressing, and in addition to the herring, it’s just mmmmm...

Products:

1. Funchoza - 100 gr. (dry)

2. Medium-sized beets - 1 pc.

3. Fresh cucumber - 1 pc.

4. Red onion - 1 pc.

For the egg pancakes:

1. Chicken egg - 2 pcs.

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

3. Starch - 1 tbsp. spoon.

4. Parsley

Refueling:

1. Seed mustard - 1 tbsp. spoon.

2. Lemon juice - 2 tbsp. spoons.

3. Olive oil - 6 tbsp. spoons

4. Garlic - 1-2 cloves (to taste)

5. Honey to taste.

How to prepare funchose with baked beets and egg pancakes:

Wrap the beets in foil and bake in the oven at maximum temperature until soft (approximately 45-60 minutes depending on the size of the beets).

Pour boiling water over funchoza for 5 minutes, until soft, place in a colander, and rinse with cold boiled water. If desired, cut the long funzoza in half with scissors or even shorter.

For the pancake, lightly beat the eggs, sauces, starch and finely chopped herbs. Fry in a frying pan on both sides until cooked. Remove from the pan and cool.

Cut the peeled beets, cucumber and pancake into thin strips, and the onion into thin half rings.

Mix funchose with prepared vegetables and pancake strips. For the dressing, whisk olive oil, mustard, finely chopped garlic and lemon juice; if you like sweet and sour sauces, I recommend adding a little honey to the dressing. Mix the dressing and salad, put it in the refrigerator for another hour so that the salad is infused. Serve with lightly salted herring - very tasty.

"Home kitchen" wishes you bon appetit!

Lately I’ve often heard about this salad from my friends and acquaintances. So I decided to try what kind of beast this funchose salad with vegetables is. After rummaging through the bookstore shelves, I found a funchose recipe I liked and went to buy everything I needed for the salad.

The most important thing I needed to buy for the dish was rice noodles. That's what it said in the recipe. My choice was a product from a Korean manufacturer. I decided that if funchoza salad is a dish of Asian cuisine, then the noodles for it should be from the original source. That's what I decided on.

And here I made a fatal mistake, as it turned out later. Below I will tell you how I got to the bottom of the truth. Real funchose is made from starchy transparent noodles! It is also called glass. After cooking it becomes translucent. Unlike rice, which turns white and larger

I screwed up! Okay, rice is just rice. The main thing is the process of preparing funchose with vegetables remains unchanged. So, well, well, I need to look at the composition of the noodles, otherwise I may panic too early, drawing conclusions based on its color. Suddenly I was misled again. After all, before heat treatment, the noodles seemed to be slightly translucent.

No, everything is correct, it contains rice flour. There's a joint behind me. By the way, not only for me! Many cooks, out of ignorance, call rice noodles funchose, thereby putting stupid people like me in an awkward position. And many people prepare funchoza salad from it without even realizing the existing difference between them. I too will become like them. Let my noodle and vegetable salad be prepared in the Russian way.

Do you know who opened my eyes to this circumstance? Remember, I talked about. Or rather, remember who told me about it. So he opened my eyes to funchozu noodles. Andrey has already become an independent consultant on Asian cuisine for me.

I also prepared it according to his recipe. No, to immediately consult him on how to prepare a salad of funchose with vegetables. But in this weather, it’s not like going somewhere, you don’t want to leave the house. I have already mentioned what a cataclysm we have on the street. Schools even canceled classes. And you understand, it’s difficult to ask a Chinese friend over the phone all the intricacies of preparing a salad with funchose.

Okay, so what! And before starting to prepare the dish, I want to tell you why starch noodles are good. It itself has neither taste nor smell, but it perfectly absorbs all the aromas of the products with which it is cooked, acquiring an amazing taste. Andryushka told me this too. Enough chatter. It's time to have a snack.

I'll try the funchose salad! Like a dream, perhaps my dreams will dissolve. When I shed tears over the noodles, unable to withstand such a metamorphosis.

Funchose salad with vegetables

• 200 grams of rice noodles;
• 3 multi-colored bell peppers;
• 1 large carrot or two small ones;
• 3 cloves of garlic;
• 1 fresh cucumber;
• vegetable oil;
• 2 teaspoons vinegar;
• soy sauce;
• salt.

How to cook

Pour cold water over the noodles and leave for 10 minutes. I have it with rice. It’s better for you to buy starch. Okay, whichever one you find!

Then I drain the cold water and pour boiling water over the noodles. First I let it sit for five minutes. I tried it, but haven't gotten there yet. I left it for another five. But if I were preparing funchoza salad from starchy noodles, maybe five minutes would be enough.

I drain the boiling water, rinse with cold water and let it drain.

Cooking vegetables

Having tried funchose with vegetables, I remembered that I had already had the good fortune to taste such a dish. And just in a Chinese restaurant. True, I didn’t pay attention to its name back then. Is it funchose or fructose? It's delicious, and that's okay. So my salad turned out no worse, even with such a lack of funchose! What kind of noodles do you cook this dish with? With rice or starch?

By the way, the New Year is about to come. I’m just sure that you’ve been knocked off your feet looking for recipes for delicious salads for the New Year’s table. Consider yourself lucky and you have found what you were looking for! Unusual, exotic, very tasty funchose salad with vegetables!

Also don't forget about. Once you win it, you can prepare a bucket of this salad. Your guests will simply be delighted! And lastly, closer to the new year, I want to make pineapple cake. Yummy! Amazing! In general, come and have a look! And so that you don’t get lost, your personal guide who will never forget the way to my culinary blog.

Sincerely, Alexander Abalakov.

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. The funchoza is ready - you need to rinse it under cold water, shaking it constantly. This way the glass noodles turn out separate, without sticking together 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 dressed mainly with soy sauce; it ideally complements glass noodles. 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 lover of very spicy snacks, then this recipe is just 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
• 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 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, 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.

This is the case when two rather rare ingredients - duck breast and funchose - 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 the funchose 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, you can add walnuts to this salad. 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 you get tired of vegetable stews 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.

A fresh and delicious salad that 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 chili pepper - 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 filling, 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 cabbage salad 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 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

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

Funchose does not have its own bright taste or 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 they serve as a wonderful filler and product that combines all other ingredients.

It’s a pleasure to prepare the funchoza itself – pour boiling water over it and you’re free. I waited a few minutes, washed it and that was it. But carefully read the cooking instructions on the package so as not to end up with 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
• Bell pepper 1 pc. Yellow is better, just so that there are different colors in the salad.
• Carrot. 1 PC.
• Hot peppers. 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.

Let's start preparing a warm salad with funchose.

Everything is quite simple.

First of all, thinly slice all the vegetables:

Cut the carrots into thin strips or grate them on a Korean carrot grater.

Bulgarian and hot peppers - in thin, thin strips.

Celery - cut crosswise into thin slices.

Cut the garlic lengthwise into very thin “petals”.

You can cut the cucumber right away, or a little later. Cut into small thin cubes.

Carefully read the instructions for preparing funchose on the package. I poured boiling water over the noodles for about 7 minutes. While stirring with vegetables, the noodles will not have time to digest.

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

Place carrots and celery in heated oil. Quickly, for 3-4 minutes, fry them until the vegetables become limp.

Add peppers to the pan and mix with carrots.

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

At this point the noodles are already cooked, place the glass noodles in a colander and rinse them with cold water.

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

Mix everything again. Add

All vegetables should be limp at this point, but still crispy inside. That is, al dente, like Italian pasta.

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

We put the salad in a salad bowl, add fresh cucumber cut into thin small cubes.