Funchoza salad recipe with cucumber and sauce. Salads with funchose - four delicious recipes

The main thing is to boil the noodles correctly.
Here is how it is prepared:
Often, these noodles are also called glass noodles because of the characteristic transparency that they acquire after cooking.

One of the main advantages and a striking feature of funchose is that it does not have a pronounced taste and absorbs the aromas of the products with which it is prepared. Soups, salads, deep-fried dishes are prepared with funchose; it harmonizes perfectly with meat, fish, seafood, vegetables and various fragrant and spicy additives. Funchose dishes can be both hot and cold; many salads and snacks are prepared with it.

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

DIGESTED FUNCHOSA will be sour, and undercooked will stick to the teeth, properly boiled glass noodles are soft, but slightly crunchy.

TO DO NOT STICK WHEN FUNCHOSE IS 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 "hanks", you need to cook it as follows: tie a hank with a thread, pour water into a deep pan (1 liter of water per 100 g 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 the thread and shake to glass excess water, put on a cutting board, remove the thread, cut the funchose across with a sharp knife into straws of the desired length.

FUNCHOSA is combined with a mass of products - you can add sliced ​​\u200b\u200bfried meat, fish, chicken, stewed, fried or fresh vegetables, all kinds of sauces, seasonings, spices to it.
1. FUNCHOZA IN KOREAN

INGREDIENTS:

• funchose vermicelli - 145 g,
• carrots - 100 g,
• fresh cucumbers - 145 g,
• sweet pepper - 45 g,
• garlic - 15 g,
• greens - 30 g,
• dressing for funchose - 115 g.

COOKING:
Pour boiling water over funchoza for 5-7 minutes, put it 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 for 2 hours in the cold to infuse, mix thoroughly before serving.

2. FUNCHOSA WITH VEGETABLES

INGREDIENTS:

• Vermicelli Funchoza-100g.
• carrot-150g.
• bell pepper-150g.
• cucumbers-150g.
• onion-150g.
• vegetable oil
• salt pepper,
• ground coriander

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

3. FUNCHOSA WITH MUSHROOMS AND VEGETABLES

INGREDIENTS:

• Rice noodles 250g
• Bulgarian pepper 1pc
• Carrot 1pc
• Zucchini 1pc
• Bow 1pc
• Tomato 1pc
• White mushrooms boiled 150g
• Chinese cabbage 100g
• fresh ginger to taste
• Garlic to taste
• Soy sauce

COOKING:
Bring the water to a boil, add salt, dip the noodles into boiling water, remove the pan from the heat and leave the noodles for 5-7 minutes. After we recline the noodles on a sieve to glass the water.
Heat up in a frying pan olive oil. Put finely chopped onions and carrots into the oil. Fry until golden brown and add thinly sliced ​​zucchini and pepper. Simmer vegetables until soft. Put the slices of mushrooms 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 put in the noodles. Stir, heat up and remove from heat.

4. FUNCHOSA WITH MUSHROOMS AND VEGETABLES

INGREDIENTS:

• Rice noodles 150 g
• Sweet pepper 1 pc. Carrot 1 pc.
• Cucumbers 1 pc.
• Champignon mushrooms 100 g
• Fresh cilantro 20 g
• Lemon juice 1 tbsp. l.
• Olive oil 4 tbsp. l.
• Soy sauce 8 tbsp. l.
• White sesame 2 tbsp. l.
• Water 50 ml
• Garlic 2 cloves
• Curry 5 g

• soy sauce,
• garlic,
• cilantro,
• lemon juice,
• olive oil
• curry.

COOKING:
The peculiarity of this dish is unusually chopped vegetables - thin straws will certainly decorate the salad.

Mushrooms clean and cut.
Dip in boiling water for 5 minutes, then drain the water and put the mushrooms aside.

Peel carrots. Then cut the cucumber and carrot into thin strips with a vegetable peeler.
Next, cut the carrots and cucumber into thin strips.

Take a small pepper (or half), remove the seeds and cut into thin strips.

rice noodles for 3 minutes, pour cold water, then drain the water and pour boiling water for 5 minutes.

In the meantime, 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 in the marinade, mix everything and leave for 30 minutes.

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

5. FUNCHOSA WITH BEEF

INGREDIENTS:

• 300gr. boiled funchose
• 1 tbsp vegetable oil
• 300 gr. Fillet of beef
• 2 small carrots
• 1 bell pepper (I used yellow)
• 1 bulb
• 2 garlic cloves
• 2 tbsp soy sauce
• salt pepper

COOKING:
Heat vegetable oil in a deep frying pan and fry the beef fillet in it,
cut into thin slices. When the meat becomes golden, add carrots and Bulgarian
pepper, cut into thin strips, and an onion, cut into half rings.
Fry everything together for another 10 minutes, then add minced garlic, soy sauce, salt, black
pepper to taste, and simmer for another 5 minutes.
Add pre-boiled funchose to the prepared meat with vegetables, carefully
stir, cover and heat on the smallest fire for 2 minutes.
Pepper can be replaced with green radish, my family does not eat it, so I add pepper.
Enjoy your meal!

6. FUNCHOSA

INGREDIENTS:

• funchose noodles
• vegetable oil
• soy sauce
• garlic
• black pepper,
• coriander,
• Red pepper,
• carrot,
• cucumber
• lemon juice and salt - to taste.

COOKING:
Take funchose, pour boiling water over it and leave for 10 minutes. Put the funchose in a colander and rinse under running water, leave to drain.
Cut the meat into thin strips and fry in a pan until cooked, add funchose, soy sauce and simmer a little (3-5 minutes). Then add garlic, spices (black pepper, coriander, red pepper, sodium glucomate), mix and turn off the heat. Let it cool down a bit.
Grate carrots and cucumber on a Korean grater, add the contents of the pan to them, mix and add lemon juice to taste, salt. Enjoy your meal

7. FUNCHOSA WITH MEAT

INGREDIENTS:

• meat 200-300 gr.,
• funchose 200g.,
• onion 3.4 heads,
• carrots prepared in Korean - 300 gr.,
• a little vinegar
• seasoning for carrots in Korean,
• salt pepper.

COOKING:
We cut the meat thinly (it is better if it is slightly frozen, then it is easier to cut it thinly), fry in vegetable oil, salt, add the onion chopped in half rings, fry lightly, add Korean carrots here, mix, warm up. In a larger bowl, combine the boiled funchose (it is 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.

8. FUNCHOSA WITH CUCUMBERS AND CARROTS

INGREDIENTS:

• 100 g funchose,
• 60 g of carrots in Korean,
• 20 g soy sauce
• 2 cloves of garlic
• 1 fresh cucumber
• olive oil.

COOKING:
Boil the noodles, dry them, let them cool down. Cucumber cut into long thin strips. Combine noodles with carrots and cucumber, add soy sauce. Grind the garlic, mix with olive oil, dress the salad and mix.
This is a basic funchose salad recipe. If you add to these ingredients, for example, pieces of fried chicken, you get 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 show imagination. Suitable meat, and fish, and seafood, and a lot of options for other vegetables (eggplant, zucchini, sweet peppers, radishes, onions, etc.).

9. FUNCHOSA WITH MEAT (CHICKEN, PORK, BEEF)

INGREDIENTS:

• 700 g of meat,
• 250 g funchose,
• 1 carrot
• 1 onion
• 2 cloves of garlic
• soy sauce,
• olive oil,
• black pepper,

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

10. FUNCHOZA WITH SHRIMP

INGREDIENTS:

• 100 g funchose,
• 10 boiled shrimp, peeled
• 1/2 sweet pepper
• 3-4 green onions,
• 1 garlic clove
• 1/2 carrot,
• 2 tsp sesame oil,
• 1/2 tsp sesame seeds,
• soy sauce,
• parsley.

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

11. FUNCHOSA WITH BAKED BEET AND EGG PANCAKES

INGREDIENTS:

• Funchoza 100g. (dry)
• Beetroot medium size 1 pc.
• Fresh cucumber 1 tsh.
• Red onion 1 pc.

For egg pancakes:

• Chicken egg 2 pcs.
• Soy and fish sauce 2 tablespoons each.
• Starch 1 tbsp.
• Parsley greens half a bunch.

REFILLING:

• Grained mustard 1 tbsp.
• Lemon juice 2 tbsp.
• Olive oil 6 tbsp.
• Garlic 1-2 cloves (to taste)
• Honey to taste.

COOKING:
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 funchose with boiling water for 5 minutes, until soft, put it in a colander, rinse with cold boiled water. If desired, cut the long funcose with scissors in half or even shorter.
For a pancake, lightly beat the eggs, sauces, starch and finely chopped greens. Fry in a pan on both sides until cooked. Remove from pan - cool.

The modern hostess lives just fine, she decided to please her family with pizza, a dish of Italian national cuisine, and pleased them. I decided to surprise with a salad with funchose, please, I bought glass or Chinese noodles in the supermarket and - forward - to the stove and kitchen table.

In general, funchose is a ready-made dish of Chinese or Korean cuisine, which is based on bean noodles. It is very thin, white, becomes transparent when cooked.

It is usually served with vegetables, but there are recipes where, in addition to these ingredients, meat, fish or real seafood are added. In this material, a selection of exotic, but very tasty recipes.

Salad with funchose and vegetables - photo recipe

Transparent or "glass" funchose noodles are extremely popular in Japan, China, Korea and other Asian countries. A variety of soups, main dishes, warm and cold salads are prepared from it. An adapted funchose salad recipe and a set of fresh vegetables will help you prepare a delicious salad at home.

To prepare 5-6 servings of funchose salad, you need:

• Fresh cucumber weighing 80-90 g.
• Bulb weighing 70-80 g.
• Carrot weighing about 100 g.
• Sweet pepper, weighing about 100 g.
• A clove of garlic.
• Funchoza 100 g
• Sesame oil, if available 20 ml.
• Soya 30 ml.
• Rice or plain vinegar, 9%, 20 ml.
• Ground coriander 5-6 g.
• Chili dry or fresh to taste.
• Soybean or other vegetable oil 50 ml.

Cooking:

1. It is advisable to cut funchose rolled up with scissors across. This technique will make eating the finished funchose salad with a fork more convenient.

2. Transfer the funchose to a saucepan and pour it with a liter of boiling water.

3. After 5-6 minutes, drain the water and rinse the noodles under running cold water.

4. Pepper and cucumber cut into strips or thin strips. Crush the garlic with a knife, chop finely. Cut the onion into slices and grate the carrot on a special grater. If not, then cut the carrots as thin as possible. Place all vegetables in a bowl.

5. Add funchose to them. Combine vegetable oil with coriander, vinegar, soy, sesame oil. Add chili pepper to taste. Pour dressing into funchose with vegetables, mix and leave for an hour.

6. Transfer the finished salad of funchose and fresh vegetables to a salad bowl and serve.

Delicious salad with funchose and chicken

As mentioned above, the National dish funchose is a cooked bean noodles with various vegetables and seasonings. For a male audience, you can prepare a salad with noodles and chicken.

Ingredients:

• Chicken fillet - 1 breast.
• Funchoza - 200 gr.
• Green beans - 400 gr.
• Onion - 2 pcs. small size.
• Fresh carrots - 1 pc.
• Bulgarian pepper - 1 pc.
• Classic soy sauce - 50 ml.
• Rice vinegar - 50 ml.
• Salt.
• Ground black hot pepper.
• Garlic - 1 clove.
• Vegetable oil.

Action algorithm:

1. Cook funchose according to the instructions. Pour boiling water for 7 minutes, then rinse with cool water.
2. Boil green beans in water with a little salt.
3. According to the rules, chicken meat is cut off the bone. Cut across the fibers into oblong small bars.
4. Send to a frying pan with hot oil. Fry until almost done.
5. Also send onions, pre-cut into half rings.
6. In a separate pan, fry beans, bell peppers, cut into oblong strips, carrots, chopped with a Korean grater.
7. For aroma and taste, add hot pepper and a clove of garlic, previously crushed, to the vegetable mixture.
8. In a beautiful deep container, combine the finished funchose, vegetable mixture and chicken with onions. Sprinkle with a little salt.
9. Season with soy sauce, which will make the color of the dish darker. Add rice vinegar, it will give an unusual salad a pleasant sourness.

Stand for 1 hour for a kind of marinating vegetables and meat. Serve with Chinese style dinner.

Salad recipe with funchose with meat

A similar recipe is also suitable for making a salad with bean white noodles and meat. The difference is not only that chicken will be replaced by beef, but also in the addition of fresh cucumber to the salad.

Ingredients:

• Beef - 200 gr.
• Bean noodles (funchose) - 100 gr.
• Bulgarian pepper - 1 pc. red and 1 pc. yellow color.
• Fresh cucumber - 1 pc.
• Carrot - 1 pc.
• Garlic - 1-3 cloves.
• Vegetable oil.
• Soy sauce - 2-3 tbsp. l.
• Salt.
• Spices.

Technology:

1. The cooking process can be started with funchose, which should be poured with boiling water for 7-10 minutes, then rinsed with water.
2. Cut the meat into oblong thin bars. Put in hot oil, chop the garlic here, add salt, followed by spices.
3. While the meat is fried, prepare the vegetables - rinse, peel.
4. Cut peppers into strips, cucumber into circles, chop carrots on a Korean grater.
5. Add chopped vegetables to the meat, continue frying.
6. After 5 minutes, add the noodles.
7. Transfer to a deep salad bowl. Drizzle with soy sauce.

Serve warm or chilled, garnishing the dish with green onion feathers and sesame seeds. if there is neither chicken nor beef, you can experiment with sausage.

How to cook Korean funchose salad at home

Funchoza is used in both Chinese and Korean cuisine, where it is served with a wide variety of vegetables and spices.

Ingredients:

• Funchoza - 100 gr.
• Carrot - 1 pc.
• Cucumber - 1 pc.
• bell pepper- 1 PC. red (for color balance).
• Greens.
• Garlic - 1-2 cloves of medium size.
• Dressing for funchose - 80 gr. (You can make your own with butter, lemon juice, salt, sugar, spices, ginger, and garlic.)

Action algorithm:

1. Pour the noodles with boiled water for 5 minutes. After draining the water, rinse the noodles with cool water.
2. Start cutting vegetables. Grind carrots on a special grater. Then salt and crush with your hands so that it is more juicy.
3. Pepper and cucumber cut equally - thin strips.
4. Send all vegetables to a container with funchose, add more chopped herbs, crushed chives, salt, spices and dressing here.

Mix the salad, keep in a cool place for at least 2 hours to marinate. Before serving, it is recommended to mix everything again.

Chinese salad with funchose and cucumber

A salad of this kind is prepared not only by Korean housewives, but also by their neighbors from China, and it will not be possible to immediately find out who makes it tastier.

Ingredients:

• Funchoza - 100 gr.
• Carrots - 1-2 pcs.
• Garlic - 1-2 cloves.
• Cucumber - 2 pcs.
• Vegetable oil.
• Seasoning for carrots in Korean.
• Onion - 1 pc.
• Greens.
• Salt.
• Vinegar.

Action algorithm:

1. Put funchose in boiling water, add salt, vegetable oil (1 tsp), apple or rice vinegar (0.5 tsp). Boil 3 minutes. Leave in this water for half an hour.
2. Cook carrots in Korean. Grate, mix with salt, hot pepper, special seasonings, vinegar.
3. Fry the onion in oil, transfer to a container, pour the carrots with hot oil from the pan.
4. Mix funchose, onion, pickled carrots.
5. Add chopped cucumber and chopped greens to the cooled salad.

Serve chilled, it is good to cook chicken in Chinese style with such a salad.

Recipe for funchose noodle salad with shrimp

Beans look great in salads and with seafood like shrimp.

Ingredients:

• Funchoza - 50 gr.
• Shrimps - 150 gr.
• Zucchini - 200 gr.
• Bell pepper- 1 PC.
• Champignons - 3-4 pcs.
• Olive oil - ½ tbsp. l.
• Soy sauce - 2 tbsp. l.
• Garlic - for flavor 1 clove.

Action algorithm:

1. Heat olive oil, add pepper, mushrooms and zucchini cut into strips. Fry.
2. Boil the shrimp, add to the pan.
3. Crush the garlic here and pour in the soy sauce.
4. Prepare funchose as directed in the instructions. Rinse with water, put on a sieve. Add to vegetables.
5. Simmer for 2 minutes.

The dish can be served in the same pan (if it has an aesthetic appearance) or transferred to a dish. The final touch is to generously sprinkle the dish with herbs.

The mysterious name funchose means just noodles, but not ordinary, but the so-called glass noodles. When cooking, it becomes almost transparent due to the peculiarity of flour and very small thickness. In fact, funchose is so thin that it resembles a fishing line.

Flour for funchose can be pea, soy or rice. Depending on this, the cooking time varies, which in general is a few minutes. Therefore, for each specific funchose, you need to look at the cooking time on the package. Overcooked funchose loses its appetizing appearance, becomes soft and spreads.

Funchose contains a large amount of fiber, vitamin B (good for the nervous system) and carbohydrates, so it is quite successfully combined with almost all types of products - meat, seafood and vegetables.

By itself, funchose does not have a pronounced taste, but its peculiarity is the ability to actively absorb everything that is around. Therefore, funchose can taste like anything.

This product is very much loved by followers of vegetarianism, because it has a minimum of calories and is much more useful than regular pasta from wheat flour. For those who count calories and often look at the scales, funchose is an excellent substitute for the usual pasta.

Funchose is served in cold salads and as a hot appetizer, for example, with soy sauce. If you are not used to eating pasta of this length, problems may arise with funchose at first, because its length can reach 50 cm. It is allowed to divide this length into 3-4 parts after cooking. You can do this with scissors.

Since funchose is very thin, special attention should also be paid to ensure that it does not stick together. To do this, add to the water sunflower oil, and after cooking, you can place the spaghetti in cold water. It cools down quickly and can be used in a salad almost immediately.

Now that all the secrets of working with funchose have been revealed, we invite you to get acquainted with the funchose salad recipes that we have prepared for you.

How to cook funchose salad - 15 varieties

Funchose salad recipes are very diverse, although this type of spaghetti is not yet very popular with us. Many people like the spicy version of this Korean-style carrot salad, which we suggest you try to cook.

Products included in the salad:

• Funchoza - half of the package
• Carrot 1 pc
• Sweet pepper - 2 pcs
• Cucumber - 2 pcs
• Blue bow - 1 pc.
• Vinegar - 1 tbsp.
• Parsley
• Korean seasoning - 1 tbsp.
• Vegetable little - 1 tbsp.
• Soy sauce - 1 tbsp.

Watch the video on how to make a salad with funchose and vegetables.

Of the seafood in this recipe, there are shrimp, as the most tender. Therefore, we add a little sharpness and brightness here with the help of garlic and spices. There is also a hot pepper curry. If you are not used to its taste, it is quite possible to do without it.

You will need the following products:

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

How to handle shrimp, you can learn in detail in the appropriate section. There is nothing complicated in this - they need to be boiled, cooled and cleaned. Or buy ready-made shrimp if you are not confused by their price.

So, let's start cooking:

1. Funchoza is prepared exactly according to what is indicated on the package. As an option - pour it with boiling water and let stand for about seven minutes. Then drain, cool and chop.
2. Fry sesame seeds in a dry, clean frying pan without oil until brown and immediately after turning off, transfer to another container (so as not to burn).
3. We make a dressing of cilantro, garlic, soy sauce, curry seasoning, vegetable oil and lemon juice. Grind and mix everything, let it thicken a little over low heat.
4. It remains to chop the onion and pepper and you can mix all the products. Leave a little sesame seeds to sprinkle the finished salad.

Take this variant of the list of products:

• 100 g funchose
• 300 g chicken fillet
• 130 g Chinese cabbage
• 130 g sweet pepper
• 130 g carrots
• 130 g cucumber
• 1 hot pepper

For sauce:

• soy sauce 3-4 tbsp. l.
• honey 1 tsp
• garlic 1 z
• paprika 1 tsp
• red pepper 0.25 tsp
• sesame oil 1 tsp

Watch the video to see what you can do with these products to make a wonderful, unusual, tasty and healthy dish.

These ingredients are often used in the cuisines of the East, they are less popular with us. Try to cook this version of funchose salad - in fact, it turns out to be very tasty.

The salad dressing list looks like this:

• Funchoza - 100 g
• Cucumber - 1 pc.
• Garlic - 2 cloves
• Brown sugar - 1 tsp
• Carrot - 1 pc.
• Lemon - ½ pc.
• Red hot pepper - ¼ tsp
• Soy sauce - 50 ml
• Oil - 50 ml
• Sesame oil - 1 tsp
• Sesame seeds for decoration
• Asparagus 400 g (dry)
• coriander to taste

Salad should be started early because asparagus requires a long soak. It is advisable to put it in salted water the day before the intended preparation. Before that, break it a little so that the pieces are about 3-4 cm long. The first water must be drained after a few hours and refilled with water. Now you can leave it overnight.

The cooking sequence is as follows:

1. Cooking funchose (either just pour boiling water over it, or cook for a couple of minutes - as it is written on the pack).
2. As long as the funchose cools down, cut into strips all the vegetables from the list.
3. We prepare the dressing, for which we mix the following ingredients: lemon juice with butter, sugar, soy sauce, spices and garlic.
4. Mix everything and fill with dressing.
5. Now let's give the funchose a little time to get a taste from the neighbors, for which we put it in the refrigerator.

When serving, sprinkle the finished salad with sesame seeds - it looks pretty nice and does not need additional decoration. Although you can complement the appearance of the salad with a sprig of any available greens.

Few products, here they are:

• Funchoza.
• Legumes.
• Vegetables (bell pepper, carrot, garlic, cucumber).
• Meat.
• Oil.
• Rice vinegar.

What and how much to put in a salad, in what sequence to mix, see the proposed video.

Please your home with an original and very simple salad. Both funchose and mushrooms cook quickly, and together they turn out to be very tasty. Try it!

Here's what we'll need:

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

Here is how we will prepare a salad with funchose and mushrooms:

1. We prepare the cabbage as for sauerkraut - cut, salt, squeeze until the juice is released, and mix with chopped carrots.
2. Cooking funchose according to the instructions.
3. Saute mushrooms with chopped onions in butter.
4. Prepare dressing - mix soy sauce, pepper, oil and mustard.
5. Since our cabbage is already salted, you can not add salt to the dressing. Anyway, do it with caution.
6. It remains to mix all the ingredients together with the dressing and enjoy the unusual, but very attractive taste!

Funchose salad with vegetables - a simple recipe

Very few products are needed:

• funchose
• bell pepper
• carrot
• cucumbers
• coriander

All the nuances - the number of products, the method of their preparation - see the video.

Grocery list:

• Funchoza 50 g
• Cheese 50 g
• Fresh champignons 100 g
• Cherry tomatoes 100 g
• Green salad 5 pieces
• soy sauce to taste
• Teriyaki sauce 3 teaspoons
• Sesame pinch
• Vegetable oil to taste

Preparing this salad is unlikely to take you more than 15 minutes - there are few ingredients and preparing them is simple and quick.

Cooking method:

1. Fry the mushrooms in a frying pan with oil, at the end of cooking (before turning off the heat) add Teriyaki sauce. Mix the mushrooms a couple more times and set aside for now.
2. Let's prepare funchose, which will take us no more than five minutes.
3. Arrange lettuce leaves on a serving platter.
4. Top with cherry tomato halves and mushrooms.
5. We spread funchose on them and pour everything with soy sauce.
6. We decorate with sesame seeds, which generally adjoin very well (in taste) with funchose.

Alternatively, you can mix everything together and sprinkle with sesame seeds when serving.

Take the following products for this recipe:

• bell pepper
• funchose
• chicken
• carrot
• garlic, spices

The whole process is filmed on video, which we invite you to watch.

Prepared quickly and consumed by home with the same speed. Very tasty - try it!

The product list looks like this:

• Funchoza 200 g
• Canned tuna 1 can
• Cherry tomatoes 10
• Olive oil 4 tbsp. l.
• Bulgarian red pepper 1
• Dijon mustard 1 tbsp. l.
• Lemon juice 1 tbsp. l.
• Soy sauce 1 tbsp. l.
• Ground black pepper

Here's how to prepare funchose salad with tuna:

1. Boil funchose for a couple of minutes or simply pour boiling water over it.
2. Cut the tomatoes into halves.
3. We cut the bell pepper lengthwise to make a thin long straw, which we fry in a hot pan with oil.
4. Mix vegetables with funcholza and pour over with a traditional mixture of olive oil, lemon juice, mustard and soy sauce. Add spices as desired.
5. This completes the salad.

There are few products and they are:

• pack of funchose
• oil
• Seasoning Universal
• green onion
• spice greens
• tomato paste

The video below will take only a few minutes of your time, but after watching it, you will have no questions about cooking funchose salad with meat.

Here are the products we need for the cooking process:

• Funchoza 100 g
• Canned squid 300 g
• Dried porcini mushrooms 50 g
• Carrot 1 piece
• Lemon juice 20 ml
• Wine vinegar 20 ml
• Boiling water 100 ml
• Butter 100 g

Be prepared to devote at least half an hour of your time to this salad, but the result is worth it!

Let's get to work:

1. Boil or soak funchose.
2. Grated carrots are sautéed in a frying pan with butter.
3. We cook mushrooms depending on what kind you have. If these are dried white mushrooms, first let them stand in water (it is better to pour boiling water), then fry in butter, at the end add a little milk or cream. After 5-10 minutes, the fire can be turned off.
4. Take the squid out of the jar and cut into cubes.
5. The liquid remaining in the jar is used for the sauce - add to it butter, lemon juice, wine vinegar and cook for five minutes over low heat. If necessary, you can dilute the sauce with a little water.
6. Now we mix all the products that we have already prepared and fill them with dressing.

Enjoy your meal!

We take the following products:

• funchose - 0.5 packs (100 grams)
• large shrimp - 20 pieces (300 grams)
• sweet pepper - half
• onion - 1 small head
• cilantro - 1 small bunch
• garlic - 2-3 cloves
• sesame seeds - to taste
• vegetable oil for frying

For the marinade and dressing:

• soy sauce - 2 tbsp. l.
• ground ginger - 1 tbsp. l.
• curry - 1 tbsp. l.
• lemon juice - 2 tbsp. l.
• water - 2 tbsp. l.

If you double the sauces, the salad will be much tastier, but it will also have a pronounced Korean flavor. It will be delicious in any case.

See video for details

Take products from the following list:

• Funchoza 300 g
• Boiled ham 300 g
• Tomatoes 3 pieces
• Bulgarian pepper 2 pieces
• Greens 1 bunch
• Cucumbers 3 pieces
• Vegetable oil 3 tbsp. l.

You can prepare a funchose salad with ham in about twenty minutes, although the first time it may take a little more time.

Cooking method:

1. Cut greens, vegetables and ham into cubes.
2. Funchoza after cooking is also shortened.
3. We mix everything with the addition of oil - the salad is ready!

It's hard to come up with an easier recipe.

Very tasty and easy and quick to prepare.

Products:

• funchose 300 g
• carrot (medium) 1
• onion (chalk) 1
• bell pepper 2
• cucumber 2
• meat beef 300 g
• parsley
• sunflower oil 2-3 tbsp. l.
• Korean salad dressing
• garlic 3 s
• tomatoes 2
• pods oil
• spices (salt, sugar), dill.

Watch the video and cook a delicious funchose salad with beef.

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

How to cook funchose

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

DIGESTED FUNCHOSA will be sour, and undercooked will stick to the teeth, properly boiled glass noodles are soft, but slightly crunchy.

TO DO NOT STICK WHEN FUNCHOSE IS 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 "hanks", you need to cook it as follows: tie a hank with a thread, pour water into a deep pan (1 liter of water per 100 g 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 the thread and shake to glass excess water, put on a cutting board, remove the thread, cut the funchose across with a sharp knife into straws of the desired length.

1. Funchoza in Korean

Products:

1. Vermicelli funchose - 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, put it 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 for 2 hours in the cold to infuse, mix thoroughly before serving.

2. Funchoza

Products:

1. Vermicelli Funchoza - 100 gr.

2. Carrot-150 gr.

3. Bulgarian pepper - 150 gr.

4. Cucumbers - 150 gr.

5. Onion - 150 gr.

6. Vegetable oil

7. Salt, pepper, ground coriander

How to cook funchose:
Peeled onions, carrots, cucumbers and peppers cut into strips. Fry the onions in vegetable oil, add carrots to it, a little later - pepper. Prepare funchose (pour boiling water over it and leave for 5 minutes.) Rinse under running cold water. 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. Bulgarian pepper - 1 pc.

3. Carrots - 1 pc.

4. Zucchini - 1 pc.

5. Bow - 1 pc.

6. Tomato - 1 pc.

7. Porcini mushrooms, boiled - 150 gr.

8. Beijing 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 salt, dip the noodles into boiling water, remove the pan from the heat and leave the noodles for 5-7 minutes.

After we recline the noodles on a sieve to glass the water.

Heat up the olive oil in a frying pan. Put finely chopped onions and carrots into the oil. Fry until golden brown and add thinly sliced ​​zucchini and pepper. Simmer vegetables until soft. Put the slices of mushrooms 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 put in the noodles. Stir, heat up 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. a 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 funchose - curry with mushrooms and vegetables:
The peculiarity of this dish is unusually chopped vegetables - thin straws will certainly decorate the salad.
Mushrooms clean and cut. Dip in boiling water for 5 minutes, then drain the water and put the mushrooms aside. Peel carrots. Then cut the cucumber and carrot into thin strips with a vegetable peeler.
Next, cut the carrots and cucumber into thin strips. Take a small pepper (or half), remove the seeds and cut into thin strips. Pour rice noodles for 3 minutes with cold water, then drain the water and pour boiling water 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 boil for 2 minutes over low heat. Mix vegetables, mushrooms, noodles. Pour marinade, mix everything and leave for 30 minutes.

Then put the funchose in 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. a spoon

3. Beef fillet - 300 gr.

4. Carrots - 2 pcs.

5. Bulgarian pepper - 1 pc.

6. Bow - 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 becomes golden, add carrots and Bulgarian
pepper, cut into thin strips, and an 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 with vegetables, carefully
stir, cover and heat on the smallest fire for 2 minutes.
Pepper can be replaced with green radish, my family does not eat it, so I add pepper.

6. Classic funchose

Products:

1. Funchose noodles

2. Meat (any)

3. Vegetable oil

4. Soy sauce

6. Black pepper,

7. Coriander

8. Red pepper,

9. Carrot

10. Cucumber

11. Lemon juice and salt - to taste

How to cook classic funchose:

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

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

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

7.Funchoza with meat and carrots in Korean

Products:

1. Meat - 200 - 300 gr.

2. Funchoza - 200 gr.

3. Bow - 3 pcs.

4. Korean-style carrots ready - 300 gr.

5. A little vinegar

6. Seasoning for carrots in Korean

7. Salt, pepper.

How to cook funchose with meat and carrots in Korean:
We cut the meat thinly (it is better if it is slightly frozen, then it is easier to cut it thinly), fry in vegetable oil, salt, add the onion chopped in half rings, fry lightly, add Korean carrots here, mix, heat in a larger bowl, combine the boiled funchose ( it is 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 !!!

8. Funchoza with cucumber and carrots

Products:

1. Funchoza - 100 gr.

2. Carrots in Korean - 60 gr.

3. Soy sauce - 20 gr.

4. Garlic - 2 cloves

5. Fresh cucumber - 1 pc.

6. Olive oil

How to cook funchose with cucumber and carrots:
Boil the noodles, dry them, let them cool down. Cucumber cut into long thin strips. Combine noodles with carrots and cucumber, add soy sauce. Grind the garlic, mix with olive oil, dress the salad and mix.
This is a basic funchose salad recipe. If you add, for example, pieces of fried chicken to these ingredients, you 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 show imagination. Suitable meat, and fish, and seafood, and a lot of options for other vegetables (eggplant, zucchini, sweet peppers, radishes, onions, etc.).

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

Products:

1. Meat - 700 gr.

2. Funchoza - 250 gr.

3. Carrots - 1 pc.

4. Bow - 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 onion into half rings, grate the carrots on a coarse grater, cut the meat into thin strips about 0.5 cm thick. Boil the funchose, put it in a colander, pour over with cold running water, dry it. Heat a frying pan with olive oil, put the meat, fry for 5 minutes, pepper and salt, add onion, mix, put carrots, mix again, pour in soy sauce, put funchose and garlic passed through a press, mix, 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 pc.

4. Green onions

5. Garlic - 1 clove

6. Carrots - 1/2 pc.

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 the instructions. Cut vegetables into strips, put in a pan with vegetable oil and fry for 2-3 minutes, add peeled ready-made shrimps, stew for 1 minute, add garlic passed through a press, onion feathers, sprinkle with sesame oil, soy sauce, add funchose, mix and stew for a minute, Sprinkle with sesame seeds and chopped parsley before serving, serve funchose with shrimp hot or cold.
There are many other ways to cook funchose, but there is also a universal recipe - cook this 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, this 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 spicy-sour-sweet dressing, well, in addition to herring, just mmmm ....

Products:

1. Funchoza - 100 gr. (dry)

2. Medium-sized beets - 1 pc.

3. Fresh cucumber - 1 pc.

4. Red onion - 1 pc.

For egg pancakes:

1. Chicken egg - 2 pcs.

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

3. Starch - 1 tbsp. a spoon.

4. Parsley

Refueling:

1. Grained mustard - 1 tbsp. a 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 cook 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 funchose with boiling water for 5 minutes, until soft, put it in a colander, rinse with cold boiled water. If desired, cut the long funcose with scissors in half or even shorter.

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

Peeled beets, cucumber and pancake cut into thin strips, onion into thin half rings.

Mix funchose with prepared vegetables and pancake strips. For dressing, whisk together olive oil, mustard, finely chopped garlic and lemon juice if you like. sweet and sour sauces I recommend adding some honey to the dressing. We 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!

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

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

We need:

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

How we prepare:

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

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

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

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

We cut the cucumbers into thin strips of medium length - comparable to carrots and peppers. If there is no convenient grater, and it is difficult to cut along the cucumber, point the knife diagonally - it is easier to achieve thinness.

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

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

salad calories

Other salad options

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

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