My husband is very fond of seaweed, I cook only for him. I found an interesting recipe on the Internet and decided to cook it. I cooked with ready-made seaweed, or rather seaweed salad.
These are the ingredients we need.

Crush the garlic clove with a knife and then chop it.

I decided not to cook the funchoza, but just poured boiling water over it and left it for 15 minutes. It is better to add a little salt to it right away, then the salad will be tastier. Just drain the water.

For the salad, I took red onions, but you can replace them with green onions, then you don't need to do anything with them. Peel the onion and cut into rings. In a small container, dilute 70% vinegar with water to taste it so that it is not very sour, but in general, the amount of vinegar is chosen by everyone. Leave the onion to marinate for 10 minutes.

Heat olive oil + camelina in a frying pan and fry the garlic until transparent.
Attention: if your cabbage is dry, you need to pour boiling water over it and let it drain for a while, but you need to save it. Then add seaweed to the garlic and fry a little, add water and fry for a couple of minutes. Season with salt and pepper to taste.

Add pickled onions, seaweed and garlic oil to the funchose. Add salt and pepper to taste.

Mix everything with your hands or with two forks.

We put the salad on plates and you can pour it with lemon juice.

Enjoy your meal.

Time for preparing: PT00H30M 30 min.

Many people love Funchoza. And each housewife prepares it in her own way, replacing and supplementing some ingredients with others, and this makes the dish unique. This funchose recipe is made with the addition of seaweed, which is very healthy due to its high iodine content. Chicken meat can be replaced with any other, and vegetarians can do without it at all, the taste of the dish will not become worse from this.

Ingredients

• Chicken meat - 200 gr.
• Carrots - 1 pc.
• 2 sweet peppers (green and red)
• Garlic - 4 cloves
• Seaweed - 50 gr.
• Vegetable oil - 50 gr.
• A small bunch of green onions
• Red hot ground pepper to taste
• Sugar - 2 pinches
• Soy sauce - 1 tbsp l.
• Vinegar - 1 tsp.

Instructions

1. Soak the seaweed in cold water for half an hour. Rinse well to wash out all the sand. Boil the cabbage for 5 minutes in salted water and rinse again.

   Remove the seeds from the pepper and cut into strips. Peel the garlic.

   Grate the carrots in long strips on a Korean grater. Put it on a plate, salt and add sugar. Drizzle with vinegar and stir by hand, crushing slightly to release the juice. Leave the carrots to marinate for half an hour.
   
   

2. Boil funchose in plenty of salted water.
   
   
3. Place in a colander and rinse with cold water. Wait until all the water is glass.
   
   
4. Cut the chicken meat into pieces and fry in vegetable oil until cooked, not forgetting to salt. Lay out the meat.
   
   
5. Fry the carrots and peppers in the same oil. The carrots should soften slightly without losing their bright orange color.
   
   
6. Put noodles and seaweed in a bowl for cooking funchose.
   
   
7. Put carrots and peppers together with oil here from a frying pan. Squeeze the garlic through the garlic press. Add meat that can be cut into smaller pieces.
   
   
8. Put onion, cut into long pieces, hot peppers and soy sauce.
   
   
9. Mix the funchose using two forks.
   
   
10. Put the finished funchose with seaweed on a plate and serve.
    
    

Those who do not like sea kale lose a lot, which is why many recipes for its preparation have been invented in order to find the very taste of this product that you like. Today we will cook funchoza salad with seaweed, and this delicious and unusual dish will delight even the most picky gourmets. To prepare this appetizer salad, we need a few available ingredients and very little time. Well, let's get started!

Ingredients for making "Funchoza with sea kale" salad:

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Cooking salad "Funchoza with seaweed":
Step 1: Preparing the ingredients.

Let's start with the simplest action - peel the onion head from the husk and rinse it thoroughly with running water. Then cut the onion in half and chop finely and finely with a sharp knife on a cutting board.
Korean carrots and pickled seaweed - the dishes are quite ready-to-eat, so they need only this preparation - strain from liquid brine. This can be easily done by placing the product in a gauze bag and squeezing it out properly.
It remains only to prepare rice noodles - funchose, but let's talk about it in more detail.

Step 2: Boil funchose. ...
To get started, read the instructions for making funchose on the package, as there are several types of rice noodles, and the cooking process may be slightly different for each. But in general, everything happens like this - we put the required amount of rice noodles in a clean and dry saucepan.

Boil separately in a kettle 1-1.5 liters water, and then fill the funchose with the resulting boiling water so that the noodles are completely covered with water. It is better to pour a little more boiling water so that there is a supply of water in 2-3 centimeters.
We cover the pan with the funchose with a lid and put it on the stove, where we will cook 5 minutes... Stir funchose it is impossibleas these noodles are very fragile. Add salt and spices to the water to taste and desire.
We throw the finished funchose into a colander and drain the excess water. The rice noodles are ready, but they need to be chilled before adding to the salad.

Step 3: Prepare the "Funchoza with seaweed" salad.

In a deep salad bowl, mix all the ingredients - finely chopped onions, cooked and chilled funchose, strained Korean-style carrots and pickled seaweed. Add salt and spices to taste, season the salad with oil and mix well. The dish is almost ready, it remains to cool it in the refrigerator before serving. It will take about 40 minutes.

Step 4: Serve the prepared "Funchoza with seaweed" salad.

When the salad has cooled enough, we take it out of the refrigerator and serve. You can serve the salad with a fork, or you can serve it with chopsticks - so the tasting process will be even more interesting! This tasty and healthy salad will surely please you and your guests. You should write it down in your cookbook, because you will cook it often enough!
Enjoy your meal!

Recipe tips:

- - You can not cook funchose, but pour boiling water over it and hold it in this state for 10 minutes.

- - Funchoza easily absorbs all the odors, so the water for cooking must certainly be taken clean, better bottled, not from the tap.

- - After boiling, the rice noodles can be rinsed to prevent them from sticking together.

- - Instead of vegetable oil and salt, you can season the salad with soy sauce.

- - Funchoza - great for people on a diet, as it is low in calories, but satisfying.

- - Salad "Funchoza with seaweed" can be prepared during Lent.

A salad with funchose and seaweed is a very tasty salad that is easy to prepare, but has an unusual composition of ingredients that go well together. If desired, the salad can be served warm. The salad is moderately satisfying. In the summertime, a salad with funchose and seaweed can be served as a second course, which will not require strong physical expenditure from you. You can dress the salad differently each time.

Let's prepare the necessary ingredients for the salad. Wash and clean the vegetables.

Pour funchoza with warm water and leave for 20-25 minutes. We cook according to the instructions on the package.

Peel the onion and cut it into half rings.

Cut the carrots into thin strips, or you can grate them on a coarse grater so that the slicing looks like a Korean carrot.

Peel a few cloves of garlic and cut into small cubes, prepare the required amount of sesame seeds.

Fry onions and carrots in vegetable oil until soft.

Then add the sesame seeds with garlic and fry for another 1-2 minutes.

Combine all the ingredients in a salad bowl: cooked funchose, seaweed, fried onions and carrots. Add lemon juice and olive oil.

Mix, the salad with funchose and seaweed is ready.

Fish or soy sauce can be served separately with the salad. Enjoy your meal.