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

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

Unlike rice noodles, funchose does not have its own taste and smell. Therefore, all dishes with this ingredient necessarily contain a large amount of herbs and spices, and are also flavored with soy sauces. By the way, for the same reason, funchose is not used as an independent side dish. In most cases, it is included in thick soups, a variety of meat dishes and numerous salads. It’s the latter that is worth talking about in more detail.

Strictly speaking, this recipe cannot be called 100% a salad. In fact, this is a full-fledged second course. But if you don’t find fault, you can classify this masterpiece of Asian cuisine as a warm salad. For it you will need:

Ingredients

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

Preparation

1. First you need to grind the ingredients. Cut the chicken meat into cubes, onion into quarter rings, pepper into strips, grate the carrots on a fine grater, crush the garlic in a crush.
2. Heat a frying pan over a fire, pour in the oil and add the chicken. As you know, poultry meat releases juice in such situations, so you need to fry the chicken until all the liquid has evaporated. In this case, the pieces of meat must be stirred constantly. When the juice has evaporated, add the onion and carrots to the pan and continue frying, bringing the vegetables until soft. Now place the bell pepper in the frying pan, add water and, cover with a lid, simmer the salad for about 10 minutes.
3. During this time, you can prepare funchose. Place glass vermicelli in boiling, slightly salted water and cook for 4-5 minutes. Then drain the funchose in a colander and rinse with cold water. After this, the “noodles” must be cut into small pieces, about 4 cm long. The most convenient way to do this is with culinary scissors.
4. Now you need to mix all the ingredients in a salad bowl, add salt, pepper and mix. Serve the salad, first garnishing it with fresh herbs.

Salad with funchose and crab sticks

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

Ingredients

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

Preparation

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

Another option

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

Salad with funchose and Korean carrots

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

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

Ingredients

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

Preparation

1. Prepare funchoza according to the instructions on the package, rinse and drain. If desired, vermicelli can be cut into pieces with scissors. Disassemble the broccoli into florets, boil for 3-4 minutes in salted water and fry along with thinly sliced ​​champignons in vegetable oil. There is no need to cook food for a long time. 10 minutes is enough.
2. Mix funchose, carrots, broccoli and mushrooms in a salad bowl, season with soy sauce and let stand for half an hour so that the products are saturated with the aromas of spices present in Korean carrots. Before serving, stir the salad again and sprinkle with sesame seeds.
3. Those who don't like broccoli can replace this product with cauliflower. The salad will not lose at all from this, and maybe even the opposite.

Salad with funchose and vegetables

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

Ingredients

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

Preparation

1. It all starts again with brewing funchose in boiling water. When it has stood for 5-7 minutes, drain the vermicelli in a colander, rinse and drain. Cut the bell pepper into thin strips, and the cucumber and carrots can be grated on a Korean carrot grater. Once the main ingredients are prepared, you can start preparing the dressing.
2. In principle, you don’t have to bother with preparing homemade dressing, but buy a ready-made mixture for funchose. But this is for the laziest. Moreover, preparing salad sauce does not take any effort or time. To do this, just pour all the spices (ginger, chili pepper, coriander and garlic) into a bowl, add soy sauce, sesame oil and vinegar. Mix the mixture thoroughly and the dressing can be considered ready.
3. All that remains is to mix all the ingredients, add sesame seeds, chopped herbs and season with the resulting sauce. The salad must be thoroughly mixed and allowed to brew for about an hour in the refrigerator. After which you can serve the appetizer to the table.
4. This version of the salad with funchose can be considered basic. If desired, you can add meat, seafood and other vegetables not included in the main list. You can also complement any hot dish with this salad, using it instead of a side dish.

Salad with funchose and meat

This salad can also be classified as an appetizer. Still, this is perhaps a transitional stage between salads and main courses. Well, a salad is prepared from funchose and meat using stir-fry technology - this is when the products are quickly fried in hot oil in a wok or deep frying pan. For such an “a la salad” you need to prepare the following products:

Ingredients

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

Preparation

1. First things first, you need to marinate the meat. To do this, you need to cut it, as for beef stroganoff, salt and pepper, mash it a little with your hands and put it in the refrigerator for 10-15 minutes. Now you can start preparing the sauce, i.e. Simply dissolve sugar in the soy component. At this point, the process of preparing the dressing can be considered complete.
2. Thaw the mushrooms and cut into slices. Cut the carrots into slices. It is advisable to make them as thin as possible. Chop the garlic and onion as finely as possible. They just need to be fried in hot oil first. When these ingredients acquire a golden hue, you can add carrots to the wok. You shouldn't fry vegetables for too long. They just need to soften slightly. This will take 4-5 minutes. Place the prepared salad ingredients on a separate plate.
3. Add a little oil to the wok, add the mushrooms and fry for about 10 minutes, then transfer them to a separate bowl. Now let's move on to the meat. It must be fried in the same oil for about 10 minutes, stirring constantly. When the pieces are fried on all sides, turn off the fire under the wok, cover the dish with a lid and let the meat simmer for another 5-7 minutes. And during this time you can do funchose.
4. This time it is better to take thicker noodles and boil them in boiling water for 5 minutes, then drain them in a colander and rinse. When all the water has drained, cut the funchose into pieces of 7-10 cm each, place in a salad bowl, sprinkle with sesame oil and mix.
5. It's time to make an omelet. To do this, pour the beaten egg into a greased pancake frying pan, distribute it over the entire frying surface, gently rocking the pan, and fry for 3 minutes. Then carefully turn the egg pancake over, turn off the gas under the frying pan and leave on the stove for another couple of minutes. Place the finished omelette on a plate, and when it has cooled, roll it up and cut into strips.
6. At this point, the preparation of the salad components is complete, so you can begin assembling it. First, you need to pour the sauce into the funchose and mix thoroughly so that the vermicelli is evenly saturated with it. Now you can add all the other ingredients, mix and, if necessary, add salt to the finished snack. The top of the salad can be lightly flavored with sesame oil and sprinkled with seeds of the same plant.

Salad with funchose and shrimp

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

Ingredients

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

Preparation

1. We must start again with funchose. Thin vermicelli can simply be poured with boiling water and kept in a covered container for 10 minutes. Thicker ones need to be cooked for 3-5 minutes. Then everything is as always - colander, washing, flowing around.
2. Cut the peppers and onions into strips and preferably thinner ones, and the tomatoes into small slices. Boiled shrimp are easy to peel.
3. To make the dressing, place finely chopped cilantro or parsley in a small ladle, add oil, lemon juice, soy sauce and 3 tablespoons of water. Mix the contents of the ladle and cook for 2-3 minutes.
4. When the dressing has cooled a little, you can assemble the salad by mixing all the ingredients and seasoning with the resulting sauce. The finished appetizer should be allowed to brew for half an hour and then served.

Funchoza in Korean is on the list of favorite dishes among connoisseurs of Asian cuisine. This salad is based on transparent rice noodles with low calorie content and hypoallergenic properties. The easiest way to experience the spicy flavors of Asian cuisine is to make a snack with these unusual white noodles.

Many people confuse funchose with rice noodles. In dry form, they are really similar, only funchose becomes translucent after cooking, unlike rice - it remains white after heat treatment. Because of this, they are often called glass noodles. “Glass” is obtained from the starch of mung beans or “mung beans” in a different interpretation.

Cook's tip: Even in dry form, funchose is very hygroscopic and instantly absorbs any odors. Therefore, it is necessary to prepare it immediately before cooking, without preparing it for future use. Dry noodles should be stored in a dark place in a closed container or jar.

How to cook funchoza in Korean - 15 varieties

There is nothing superfluous in the classic recipe - just vegetables, noodles and spicy dressing. This is why he fell in love with everyone who follows proper nutrition. And the ease of preparation made it an affordable and quick snack between meals.

Ingredients:

• 200 grams of glass noodles;
• 1 red bell pepper;
• 1 cucumber;
• 1 carrot;
• 2 garlic slices;
• several sprigs of cilantro;
• 20 ml olive or sesame oil;
• 20 ml soy sauce;
• 3 tbsp rice vinegar.

Preparation:

Place the noodles in boiling water and cook for no more than 4-5 minutes. To prevent it from sticking together during cooking, add a couple of tablespoons of vegetable oil to the water. Drain the water and leave the funchose to cool.

Cut the peeled carrots and cucumber into small strips or use a Korean carrot grater for this. Add salt and stir. Leave for 5-7 minutes until the carrots become soft.

Cut the bell pepper into medium strips and fry in a frying pan with minimal addition of oil. Remove the peppers from the pan with a spoon and let the oil drain.

It's time to mix all the ingredients and dress the salad. To do this, pour in oil, vinegar and soy sauce, then add grated garlic and finely chopped cilantro. Season the appetizer with a little black pepper and stir.

To ensure that the glass noodles are “saturated” with flavors, place the salad in the refrigerator for a couple of hours, after which you can taste it.

This appetizer will be an excellent decoration for any holiday table due to its unusual presentation and nutritional properties. Even though the salad contains meat, the cooking time will be only 5 minutes longer than usual. If you don't want the dish to be too fatty, use pork tenderloin or a cut from the back of the carcass.

Ingredients:

• 300 grams of pork tenderloin;
• 200 grams of funchose;
• 1 red bell pepper;
• 1 carrot;
• 1 cucumber;
• 1 onion;
• 2 cloves of garlic;
• 50 ml olive oil;
• juice of half a lemon;
• 2 tbsp soy sauce;
• coriander, paprika, salt, pepper - to taste.

Preparation:

First, prepare the vegetables. Cut the carrots and cucumber into thin strips, you can use a special grater for Korean carrots for this, cut the onion into half rings, and the bell pepper into small slices.

Cut the washed pork tenderloin into thin strips and place in a frying pan with hot oil. This will allow the meat to quickly set into a crust while remaining tender on the inside. Salt and pepper to taste.

Add the prepared vegetables to the meat and simmer for 3-4 minutes.

At this time, prepare the noodles - pour boiling water over them and leave for 5 minutes.

Add grated garlic and spices, lemon juice and soy sauce to the meat and vegetables, leave on the fire for another 2 minutes.

Drain the noodles and add to the pan and stir. Leave on low heat for another 5 minutes. This appetizer does not need to be marinated in the refrigerator for several hours; it is ready to eat immediately after preparation.

Fans of the fitness menu can also prepare a healthy salad with unusual noodles, replacing pork with light chicken breast. To make the chicken more juicy, it must be fried until caramelized in soy sauce, but you can reduce the amount of fat to a minimum if you replace the fried chicken with boiled breast.

Ingredients:

• 2 chicken fillets or 1 breast;
• 220 grams of funchose;
• 1 bell pepper;
• 1 zucchini;
• 1 carrot;
• 2 cloves of garlic;
• 1 chili pepper;
• rice vinegar - 2 tablespoons;
• soy sauce - 30-40 ml;
• sesame oil.

Preparation:

Cut the chicken breast into equal cubes and place in a hot frying pan with a little oil. When the chicken has set into a thin crust, add a little soy sauce to it and continue stirring until the sauce begins to caramelize.

Leave the chicken to cool and prepare the noodles. To do this, lower it into boiling water for 4-5 minutes, no more. Drain the water through a colander.

Cut the vegetables into small cubes. For carrots and zucchini, you can use a special grater. Grind the chili pepper and garlic in a blender until smooth.

Mix the chicken, noodles and all the spices, add all the liquid ingredients and refrigerate for at least 1 hour.

For those who love culinary experiments, a glass noodle appetizer with king prawns will please their taste. This dish is considered a classic of Thai cuisine, but we will add a little Korean twist to it.

Ingredients:

• king prawns - 10-15 pieces;
• funchose - 180 grams;
• 1 bell pepper;
• 1 carrot;
• 1 onion;
• 3 cloves of garlic;
• a bunch of cilantro;
• sesame seeds;
• soy sauce - 20 ml;
• lemon juice - 20 ml;
• ginger powder - 2 tablespoons;
• curry, salt, pepper - to taste.

Preparation:

Boil the shrimp in salted water for 1 minute after boiling. After this, remove the shrimp, add funchose to the resulting broth and cook for another 5 minutes.

At this time, prepare the marinade. Mix soy sauce, lemon juice, grated ginger root, garlic, curry and add a little water. Pour half the marinade over the boiled funchose and drained through a colander.

We prepare vegetables for frying - cut the onion into half rings, carrots and peppers into small cubes. We put them in a frying pan, add peeled shrimp and fill them with the rest of the marinade. Cover with a lid and simmer for 5 minutes.

Chop the cilantro and add to the vegetables. Simmer for another 2 minutes and add the resulting mixture to the prepared funchose. Mix the ingredients and leave in the refrigerator for 1 hour. Before serving, sprinkle the salad with sesame seeds.

In previous versions of salads, funchose was the main ingredient. In the Thai dish Muk Thai, glass noodles are added as a twist. This appetizer is prepared in portions and served warm.

Ingredients:

• 50 grams of funchose;
• sweet bell peppers of three colors;
• red salad onion 1 pc;
• 1 celery;
• 1 cucumber;
• Chinese cabbage;
• squid - 100 grams;
• salad shrimps - 150 grams;
• olive or sesame oil;
• coconut milk - 15 ml;
• oyster sauce - 10 ml;
• chicken broth - 50 ml;

Preparation:

Boil the funchose for 5 minutes and drain through a colander. We prepare the vegetables - finely chop the peppers, Beijing salad, celery, cucumber and onion. Mix everything and add oil.

Clean the squid and divide it into two plates. Cut into thin strips and add wog to the pan for quick frying. Add shrimp and funchose, pour coconut milk and broth. Simmer covered for 2-3 minutes, then add oyster sauce and leave to cool.

For individual serving, squid and shrimp with funchose are placed in the center of the bowl, covered with prepared vegetables and a sprig of herbs is added.

We continue culinary experiments with funchose and seafood. Make sure you have all the ingredients on hand before cooking.

Ingredients:

• 1 package of funchose 500 grams;
• seafood cocktail - 250 grams;
• 3 cloves of garlic;
• 1 hot chili pepper;
• vegetable oil -20 ml;
• sesame oil -20 ml;
• soy sauce - 50 ml;
• rice vinegar - 60 ml;
• cilantro and sesame seeds - to taste.

Preparation:

Tie the funchose with threads to maintain the shape of the nest during cooking and lower it into boiling water for 5 minutes.

Chop the garlic and chili pepper, heat the frying pan, pour in the oil and add the chopped spices. Place seafood thawed at room temperature and fry for 5 minutes.

Pour rice vinegar and oyster sauce into the seafood, carefully place the noodles on top and continue to simmer, constantly stirring the products.

Now you can add soy sauce and sesame oil. Before serving, sprinkle the salad with chopped cilantro and sesame seeds.

By adding vegetable dressing with mushrooms to glass noodles, you will get a hearty and unusual dish that will surprise any gourmet.

Ingredients:

• 200 grams of champignons;
• 200 grams of funchose;
• 1 sweet pepper;
• 1 onion;
• 1 carrot;
• 3 cloves of garlic;
• sesame seeds;
• soy sauce;
• vegetable oil;

Preparation:

Pour boiling water over the funchose for 5 minutes and drain the water.

Prepare vegetables for roasting. Mushrooms - in cubes, onions - in half rings, carrots and peppers - in thin strips. Place mushrooms and onions in a preheated frying pan, fry until half cooked and add carrots, peppers and chopped garlic.

After 2 minutes, add soy sauce and simmer for another 2 minutes. Now it’s time to add funchose and mix gently.

Serve the appetizer warm, sprinkled with sesame seeds on top.

If you love mushrooms, but want to add a little originality to your dish, you can prepare a warm salad with olives

Ingredients:

• mushrooms - 200 grams;
• funchose 200 grams;
• 1/2 can of olives;
• carrot;
• green.

Preparation:

Chop and fry mushrooms and carrots over low heat. Salt and pepper to taste.

Pour boiling water over the funchose for 5 minutes and drain the water. Cut the olives into rings and add them to the stewed vegetables. Place glass noodles on top and simmer for another 2 minutes. Before serving, sprinkle the dish with chopped herbs.

Funchoza with shrimp "Protein blow"

Do you love shrimp, but this salad seems too light for you? Try preparing funchose with the addition of more filling foods.

Ingredients:

• funchose 150 grams;
• shrimp - 100 grams;
• 3 boiled eggs;
• fresh cucumber;

Preparation:

Boil the funchose for 5 minutes and drain the water. Cut the eggs into cubes, the cucumber into thin slices, and grate the cheese on a medium grater. Add shrimp, cooled funchose and season with mayonnaise.

A very tasty and rich aroma and taste will delight the most avid gourmet.

Ingredients:

• ready carbonate - 150 grams;
• 200 grams of funchose;
• 1 fresh cucumber;
• 1 carrot;
• soy sauce;
• coriander.

Preparation:

Cut the carrots and cucumber into thin strips, add sugar, add soy sauce and refrigerate for 2 hours.

Boil the funchose for 5 minutes and drain the water. Cut the meat into small slices and mix with the noodles. When the vegetables have settled, drain the liquid from them and mix with the rest of the ingredients.

You will like this salad for its ease of preparation and fresh taste.

Ingredients:

• funchose 200 grams;
• 1 cucumber;
• a bunch of green onions;
• 1 egg;
• Chinese salad;
• soy sauce;
• vegetable oil;
• 1 clove of garlic.

Delicious and tender rice noodles appeal to many lovers of oriental cuisine. Salads served in cafes and restaurants are distinguished by their bright appearance, spicy aroma and juicy taste. Making such an original dish at home as salad with funchose does not seem difficult.

Funchoza rice noodle salad

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

• pour boiling water over the funchose for 7 minutes, or cook it;
• The rice noodles should be firm, transparent, glassy and emitting a hint of nutty aroma.

Salad with funchose and vegetables - recipe

One of the healthiest options is a salad with funchose and vegetables, since it combines components rich in nutrients. This explains the popularity of this recipe among housewives. To make the dish more convenient to serve and eat, the finished rice noodles can be cut with scissors. For those who like spicy food, you can season the noodle salad with funchose adjika or ground pepper.

Ingredients:

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

Preparation

1. Boil the funchose.
2. Chop vegetables (carrots, peppers), fry for 8 minutes, stirring.
3. Cut the cucumbers into strips. Peel the garlic.
4. Mix the sauce and vinegar together, adding salt and sand. The result was funchoza salad dressing.
5. Add cucumber and crushed garlic to the pan, stir, leave for 5 minutes.
6. Pour the dressing into the vegetables. Stir and add funchose.

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

Ingredients:

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

Preparation

1. Pour boiling water over the funchose and let it brew for 5 minutes. Drain the water, add oil.
2. Boil the breast, cut into strips.
3. Fry chopped vegetables, except cucumber.
4. Mix funchose, roasted vegetables, breast and cucumber. Add soy sauce, spices, rice vinegar and sesame seeds to the salad with funchose noodles and mix.

Salad with funchose and carrots

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

Ingredients:

• funchose – 150 g;
• Korean carrots – 100 g;
• soy sauce – 6 tbsp. l.

Preparation

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

Chinese salad with funchose - recipe

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

Ingredients:

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

Preparation

1. Boil the funchose.

1. Simmer the chopped vegetables over low heat for 12 minutes.
2. Chop the meat, add salt and pepper, add sauce and crushed garlic. Fry for about 20 minutes. Chop the Chinese onion and sprinkle over the meat. Simmer for another 5 minutes.
3. Combine rice noodles, fried meat and fried vegetables. Mix everything.

Salad with funchose and crab sticks

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

Ingredients:

• funchose – 150 g;
• crab sticks – 150 g;
• cheese – 100 g;
• cucumbers – 2 pcs.;
• lettuce – 1 bunch;
• soy sauce – 6 tbsp. l.;
• mayonnaise – 3 tbsp. l.;
• sour cream – 2 tbsp. l.

Preparation

1. Cut all ingredients into long strips and mix with noodles.
2. Mix mayonnaise, sour cream, sauce. Pour a thin stream over the top of the salad.

Salad with funchose and shrimp

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

Ingredients:

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

Preparation

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

Funchose salad with cucumber – recipe

For people who adhere to a strict diet, the ideal solution would be a lean salad with funchose. With its help, you can simultaneously comply with strict rules and treat yourself to delicious food. The dish can be seasoned with any oil: vegetable, olive, corn, sesame or pumpkin. You can use rice vinegar, lemon juice, pepper mixtures or adjika.

Ingredients:

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

Preparation

1. Cut the cucumber into strips.
2. Mix with prepared noodles, pour over sauce, stir.
3. Cool for 25 minutes.

Salad with funchose and mushrooms

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

Ingredients:

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

Preparation

1. Slice the mushrooms and pour in soy sauce.
2. Mix the remaining vegetables and prepared vermicelli.
3. Fry the mushrooms for 10 minutes, mix with other products.

Warm salad with funchose

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

A bright, light and very tasty salad can be prepared from funchoza noodles with vegetables. Try adding meat or mushrooms to it - it’s very satisfying!

Our most popular Chinese noodle dish is Korean salad with vegetables. We will need funchose, vegetables (cucumber, carrots, bell pepper) and ready-made commercial dressing. In principle, you could make the dressing yourself; there is nothing complicated or hard to find: soy sauce, vegetable oil, peppers, vinegar, garlic, ginger, sugar, and some other seasonings and spices to taste. But we’ll do that another time, and today we’ll make do with a pretty decent store-bought one.

• bell pepper,
• Korean gas station,
• Carrot,
• Fresh cucumber,
• Funchoza

We start cooking with the main ingredient. Chinese glass noodles don’t even need to be boiled, they are simply poured with boiling water and given a few minutes to soak – and that’s it!

Therefore, put a couple of balls of funchose in a deep bowl and bring the kettle to a boil.

Pour boiling water over the noodles and leave to soak for 3-5 minutes.

Each piece of dry funchose is a multi-meter thread wound into a ball. For ease of eating, it is advisable to shorten it: cut each ball directly in the water with kitchen scissors in 3-4 places.

Place the soaked noodles in a sieve, draining the water. You can wash it, you can not wash it - it makes no difference. If we want to have a hot side dish, then it is better not to rinse, but to serve immediately, but if we are going to make a salad, then for speed we can rinse with cold water. Set the sieve aside to allow the remaining water to drain smoothly.

Now let's take on the vegetables and make the salad. There is a rule: in salads, all products should be as close in shape as possible. That is, long thin glass noodles dictate the shape of slicing - with long noodles with a knife or using a “Korean shredder”.

After cutting, we got a very beautiful and bright set: green cucumber, orange carrot, red and yellow bell pepper.

The Chim-Chim salad dressing is completely ready for use; you just need to knead the packet thoroughly in your hands so that the contents come out completely.

Add the prepared funchose and dressing to the vegetables, mix everything thoroughly.

This is how we ended up with a bright, cheerful, appetizing and very aromatic salad!

It’s just too early to eat a salad with funchose: you need to give the dish time to absorb and combine all the tastes and aromas into a single bouquet.

To do this, we must transfer the prepared salad with rice noodles into a container and refrigerate for at least an hour, or better yet, overnight.

Recipe 2: Funchoza salad with beef and vegetables

Funchoza (also called glass noodles) belongs to the dishes of oriental cuisine, but you can also taste it within the walls of your own home. It goes well with any meat and vegetables, and takes just a few minutes to prepare. Delicious dinner recipe.

• Beef (or any meat) - 400 g
• Onion (large) - 1 pc.
• Carrots (large) - 1 pc.
• Bell pepper (large) - 1 pc.
• Rice noodles or funchose - 200 g
• Soy sauce
• Salt - to taste
• Pepper - to taste
• Oil - for frying

The meat should be cut into thin strips and fried in vegetable oil for 2-3 minutes. Then add a little water to it, close the lid and forget about it for 15-20 minutes.

At this time, you can do vegetables. Cut the bell pepper into strips.

Grate the carrots on a coarse grater or cut into strips, and fresh onions into half rings.

Add the chopped vegetables to the meat, from which all the water has already evaporated, pour a little more vegetable oil into the frying pan and leave everything to fry until the vegetables are fully cooked (about 10 minutes).

A couple of minutes before it’s ready, add a little soy sauce to the almost finished meat and vegetables (choose the sauce dosage at your own discretion), and pepper to taste.

How funchoza is prepared:

Some people soak these noodles in cold water, but this is a long and completely unnecessary task, since funchose can be prepared in another, faster and more familiar way, namely, by boiling it in boiling water.

Funchoza is cooked exactly like regular pasta, but its cooking time is exactly three minutes. After this period, you need to immediately drain the water and add the prepared funchose to the meat and vegetables.

You need to mix everything well - and the funchose with beef and vegetables is ready!

Recipe 3, step by step: funchose cooked with vegetables

Over the past few years, this transparent vermicelli has created a real sensation among Russian gourmets. The main advantage of funchose is its low calorie content and the absence of any additives in its composition, which makes it completely natural and accessible to those who prefer a vegetarian lifestyle. Funchoza consists of rice flour or rice starch and looks like thin transparent threads, for which it received another name - glass vermicelli. It has no taste or smell and goes perfectly with any vegetables and sauces, meat and fish. If you don’t know what funchose dish to prepare, we recommend starting with a light salad. We prepare a salad with funchose and vegetables, simple and tasty.

• 300 gr. vermicelli funchose,
• 1 carrot,
• 1 yellow and 1 red bell pepper,
• 1-2 fresh medium fresh cucumbers,
• 1 tsp rice or table vinegar,
• 2 tbsp. soy sauce,
• 1 tbsp. vegetable oil.

The first step is to soak the vermicelli for 20 minutes. While she's soaking, let's start cooking vegetables.

Wash and finely chop the carrots. You can grate it on a Korean carrot grater.

Cut the pre-washed and peeled pepper into thin strips.

Wash the cucumbers, peel them and cut into strips.

Heat a frying pan, pour a little vegetable oil into it and add pepper. It must be fried for about 4 minutes, stirring constantly.

Place the carrots next. Fry for another 3 minutes. Don't forget to stir.

Place the cucumbers into the pan next. Mix everything again. Keep on fire for another 2 minutes.

All that remains is to lightly fry the garlic; you should not fry it for a long time; as soon as the aroma comes from the fried garlic, remove from the heat.

While the vegetables are roasting, you can start preparing the funchose. Thread the threads into the vermicelli ring and place the funchose together with them in boiling water. Cook for no more than 5 minutes. Particularly thin versions of funchose can simply be poured with boiling water and left for 7-10 minutes.

Then you need to drain the funchose in a colander and rinse with cold water.

Place the funchose on a dish and remove the threads. Cut the cooled vermicelli into several pieces.

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

Mix everything thoroughly and place the vegetables in a salad bowl. The salad is ready.

Recipe 4: funchose salad with meat and vegetables (with photo)

Funchoza goes well with any vegetables, meat (especially pork) and mushrooms. If guests are expected to arrive, then preparing such a hot meat and vegetable dish with funchose will not take even one hour. Our hot “glass” noodles with pork can also be included in the family menu and cooked for lunch or dinner.

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

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

Fry it in a very hot frying pan with oil for 20 minutes.

At the same time, we work with funchose, previously filled with cold water for 5 minutes. After draining the last one, pour boiling water over the “glass” noodles and leave to swell for 6-7 minutes.

Cut all vegetables into strips. When the pork is fried, remove it from the pan and fry the vegetables in the same oil. You should not subject them to this procedure for too long - they should retain their crispy structure. Usually a few minutes are enough.

Add pork to fried vegetables and stir.

Having thrown the funchose into a colander and rinsed under the tap, we give time for all the water to drain.

Having placed the noodles in the contents of the frying pan, pour in the soy sauce, add all the spices, garlic, mix (one time will be enough). If necessary, you can add a little salt.

After 10 minutes (do not close the container with a lid), remove the finished second dish from the heat and serve, lightly sprinkled with herbs.

If suddenly, which happens extremely rarely in my evening homemade version, it happens that there is some funchose with vegetables and meat left, then the next day I serve it cold, like a salad.

Recipe 5: Korean salad - funchose with beef and vegetables

• 350 grams Beef meat
• 400 grams Funchoza glass noodles
• 250 grams fresh cucumber
• 100 grams Carrots
• 150 grams Sweet pepper, red
• 100 grams Onion
• 100 ml Vegetable oil
• 50 ml Sesame oil
• 20 grams fresh cilantro
• 30 ml Vinegar 9%
• 20 grams Salt
• 50 ml Soy sauce
• 5 grams ground coriander
• 3 grams red hot pepper dry
• 5 grams Ground black pepper
• 20 grams Roasted sesame
• 3-4 cloves Garlic
• 5 grams Sugar

Let's prepare all our ingredients for the funchose salad. Wash the cucumbers, cut off the ends, and chop into thin strips. Place in a bowl. Remove the seed stalk from the sweet pepper and cut it into strips. You can take different peppers, yellow bell peppers will also work, I like red ones, they have a more pronounced sweetish peppery taste. I do not recommend using green bell peppers in this salad; they have a more tart taste and are not so tart; they emphasize the taste of the salad. Finely chop the peeled onion. Meat mode in strips. Peel the carrots and cut into long strips; if you have a special grater, you can use it. Chop a bunch of cilantro and a few cloves of garlic. Let's prepare the spices and soy sauce.

Now we need to properly prepare the funchose. Add a tablespoon of salt to boiling water. We lower the funchose and cook for 2 minutes, no more. Afterwards, you immediately need to immerse the funchose in cold water and leave it there for 10 - 15 minutes. Then put it in a colander and let all the water drain. Cut the finished funchose into approximately 7-8 cm long.

Let's start cooking meat and vegetables. We will need to fry the vegetables very quickly; they must remain half-raw. Pour about 2 tablespoons of oil into a frying pan, heat it well, and fry the meat. In order for the meat to be fried and not stewed, you do not need to put the meat in hot oil, much less salt it in advance. After 5 - 8 minutes, add salt and pepper. Fry, stirring constantly, for 15 minutes. Place the finished meat separately in a bowl.

Then heat the pan again and sauté the onion for one minute, add a little soy sauce, sauté for another thirty seconds. Set aside separately in a bowl.

Then pour vegetable oil into the frying pan, add carrots, add a little about 1 teaspoon, mix well, sauté under the lid for one minute. Transfer the carrots to a separate bowl. Pour oil into the same frying pan again, add bell peppers and sauté for one minute. There is no need to cover the pepper. We prepared the vegetables.

Transfer the funchose into a large salad bowl and combine all the prepared ingredients. Add ground coriander, ground black pepper, salt, red hot pepper, sugar, vinegar, sesame oil, garlic, soy sauce, chopped cilantro and mix everything carefully. Glass noodle salad is ready! Bon appetit!

Recipe 6: Funchoza salad with mushrooms and vegetables (step by step)

It’s quite easy to prepare funchose at home, it doesn’t take much time, and it always turns out very tasty and aromatic.

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

Cut the bell pepper into thin strips.

I grated the carrots using a Korean carrot grater. You can also simply cut it into long strips.

Cut the onion thinly into half rings.

Wash the champignons and cut into thin slices.

Now place the peppers, carrots and onions in a hot frying pan and lightly fry for 5-10 minutes. While the vegetables are fried, put the noodles in boiling water and cook for 1 minute, then drain the water. You can also simply put the noodles in hot water for 6-7 minutes.

When the vegetables are slightly fried, add the champignons and continue to fry for another 10-15 minutes.

Grate the ginger and pass the garlic through a garlic press. And add them to the vegetables and fry for another 5 minutes.

Now put the noodles in the pan and stir

and add soy sauce. Continue stirring for 3 minutes and turn off. The noodles should be served immediately.

Sprinkle sesame seeds on top.

Recipe 7: funchose salad with vegetables and kurzhut

• Funchoza - 180-200 g
• White cabbage - 150 g
• Cucumbers - 2 pcs. (small)
• Zucchini squash (or regular one with thick skin) - 1 pc. (medium, one and a half palms long)
• Bell pepper - ½ each of medium-sized vegetables (red and yellow)
• Green onions - 3-4 sprigs (green part only)
• Garlic - 3 small cloves
• Vegetable oil - 2 tablespoons (we recommend olive)
• Vinegar (optional apple, rice, wine) - 3-3.5 tablespoons
• Granulated sugar - 2-2.5 tablespoons
• Soy sauce (unflavored) - 4 tablespoons
• Red chili pepper (ground) - 1/3 teaspoon
• Ground black pepper - 1 pinch
• Roasted sesame seeds (to taste) - about 2 teaspoons

Let's prepare the funchose: pour boiling water over the noodles and let it brew for 5 minutes. Rinse in cold water (!) and drain in a colander.

Fry the zucchini: wash and cut lengthwise into 4 pieces to make it easier to cut off the seeds. We don't use them. After trimming, we will be left with the densest part of the zucchini, which gives little moisture when roasting.

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

At the end of frying, add green onions: cut the leaves into pieces 5-6 cm long and send them to the frying pan with the zucchini. Stir for 1 minute - remove from heat.

We use the remaining vegetables raw in the salad. Shred the cabbage and lightly mash with salt in a large bowl. It will be convenient to add all the ingredients here.

Wash the sweet pepper, remove the seed, and cut into thin strips. Wash the cucumbers and also cut them into strips. Use what is convenient for you - a Berner-type grater, a device for slicing Korean carrots, a sharp knife. The main thing is not to deviate from the principle of funchose salads with vegetables: even at home, for the traditional taste of the recipe, you need to ensure that the vegetables are not cut too thick.

Combine cabbage and zucchini, fried with onions, and mix. Add pepper, cucumber and noodles. Let’s take into account that the noodles are very long: we’ll align them along the length with a mound and cut them crosswise into several pieces. Sprinkle the salad with sugar. Season with garlic (which has been pressed), vinegar, soy sauce and spices. If desired, add 1 tablespoon of sesame oil (will give an Asian flavor). Mix (it’s convenient to do this with your hands).

Keep the salad in the refrigerator for 20 minutes. When serving, you can sprinkle with toasted sesame seeds.

Recipe 8: bright funchoza noodle salad with vegetables

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

• funchose - 50 g;
• fresh cucumber - 1 pc.;
• carrots - 2 pcs.;
• bell pepper - 1-2 pcs.;
• garlic - 2 cloves;
• salt - ¼ tsp;
• vinegar 9% - 40 ml;
• soy sauce - 20 ml;
• olive oil - 2 tsp;
• Korean carrot seasoning - 0.5 tsp.

Recipe 9: delicious salad - funchose with vegetables in Korean

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

• Funchoza vermicelli from green beans – 1 package
• Carrots - 1 pc.
• Cucumber - 1 pc.
• Bell pepper – 1
• Korean dressing for funchose – 1 pack
• Soy sauce, salt, pepper, olive oil, herbs - to taste

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

The first thing you should start preparing is to brew funchose. The finished noodles will approximately double in size, so choose your utensils based on this. Place glass noodles in a plate, pan or any other deep container.

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

While the glass noodles are brewing, prepare the vegetables. Three carrots and cucumbers on a coarse grater. Cut the bell pepper into strips.

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

Mix all the vegetables. You can mash the carrots separately with your hands to release their juice.

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

Drizzle everything with olive or sunflower oil and soy sauce. If you like it salty, you can add additional salt. For spiciness, add pepper and garlic. I didn't add garlic.

Place chopped greens in the salad and pour in the Korean funchose dressing.

Mix everything thoroughly and leave to infuse in the refrigerator for 2 hours.

You can serve the dish right away, but then the ingredients will not have time to soak in the dressing and impart their flavors to each other.