Funchoza is a product of Asian cuisine. It is still unknown where it was made for the first time. It can be considered Korean, Chinese, and Japanese, it is popular everywhere. Funchoza is not noodles, as many believe, but rather vermicelli, very similar to thin spaghetti. After heat treatment, it becomes transparent and slippery, which is why it is called "glassy".

Funchoza is made from starch, and from a special starch. this starch is obtained from mung beans, also called golden beans. True, at present they are made from both potato and corn starch. But this is not real funchose. We try to buy Korean funchose and see what it is made of. See you too. Let's hope you find a real one.

Actually, funchose has no taste or smell. On the one hand, this is good, because the lack of taste allows you to create new combinations of products, on the other hand, it is not eaten separately. Usually they use various sauces, add vegetables, meat, etc.

Funchoza, well decorated, is very suitable for a festive New Year's table.

Well, well, we already know what funchose is, we understand that it is useful and tasty with additives. Moreover, we have already cooked soup with her, and salad too (see below). It's time to start cooking.

Funchose salads - step by step recipes with photos

By the way, you can cook funchose in two ways: either boil it in boiling water for 2 minutes, or pour boiling water over it for 7-10 minutes.

Menu:

1. Korean funchoza with vegetables

Ingredients:

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

Preparation:

1. Put half a pack of funchose into a deep cup and pour boiling water over for 5-7 minutes.

2. Cut the carrots on a "Korean" grater.

3. Cut the cucumbers on this grater so that they have the same shape as the carrots.

4. Cut sweet peppers into strips. For beauty, take multi-colored peppers.

5. Put carrots, cucumbers, peppers in a deep bowl.

6. Cut the onion into quarters into rings.

7. Finely chop the garlic.

8. Cut the greens.

9. Add all this to a cup with peppers, carrots, cucumbers and mix thoroughly.

10. Salt, add Korean seasoning, add soy sauce, vinegar and vegetable oil and mix it all well again.

11. We have funchoza ready, we drained it and washed it with cold water. Since the funchose is long, for convenience there is, we cut it in a cup with scissors, into several parts. We do not always do this, more often we do not. I think it tastes better. But so that you know and not be sophisticated in catching a long funchose with your mouth, I am showing you this method.

12. We spread funchose to vegetables.

13. Mix well. All our funchose is ready. We put it in the refrigerator for about an hour.

14. We get out of the refrigerator. Decorate with cucumber figurines, herbs.

We've got a festive New Year's dish.

Bon Appetit!

1. Funchose and beef salad

Ingredients:

• Funchoza - 2 rolls
• Garlic
• Medium cucumbers - 2 pcs.
• Sweet bell pepper - 1 pc.
• Carrots - 1 pc.
• Hot pepper - 1 pc. (for beauty, take 2 multi-colored peppers, we will use only their upper part)
• Cilantro
• Beef - 150-200 g.
• Soy sauce - 1-2 tablespoons
• Sesame oil - 0.5 tsp
• Pepper in the mill
• Adjika
• Coriander (cilantro seeds)
• Vegetable oil
• Table vinegar - 1 tablespoon

Preparation:

1. Pour boiling water over Funchoza and cover with a lid for 7 - 10 minutes.

2. Cut the beef into thin strips. We carefully separate all the veins, pieces of fat, otherwise it will be very unpleasant to feel them in the salad. Spoil the impression of the whole salad with one such slice.

3. Pour some vegetable oil into a heated frying pan and add the beef. Stir immediately so as not to burn.

4. Beef, cut into thin strips, roasts fairly quickly. The meat is ready, set it aside for now to cool.

5. By this time the funchose is ready. We drain the water through a sieve

and rinse with cold water. We put a sieve on some cup so that water is glass from the funchose.

6. Cut the cucumbers into strips and send them to a deep salad bowl.

7. Also cut the bell peppers into strips and send them to the cucumbers.

8. Grate the carrots on a Korean grater and add to the salad bowl.

9. Shred cilantro and of course also add to vegetables.

10. For hot peppers, cut off the tops and chop them finely. Add the peppers to the salad bowl. Here is such a vegetable beauty.

11. Add fried beef to the salad.

12. Pour in the soy sauce. Pour in according to taste or 1 or 2 spoons, who likes saltier. You and I did not salt the salad at all, replacing it with soy sauce. Add sesame oil immediately. Don't pour too much, it's very spicy.

13. We take funchose with our hands, squeeze out the remaining water from it and tear it into two, three parts, so that it is more convenient to eat, but this is not necessary.

14. We put a frying pan with oil on the stove, we will need hot oil.

15. At this time, finely chop the garlic and put it in the center of the funchose in a bunch.

16. Take a frying pan with hot oil (be careful) and slowly pour it over the garlic, only on the garlic, nowhere else. This gives the strongest, most delicious aroma.

17. Mix everything thoroughly. Add table vinegar (to taste, you can add 1/2 spoon).

18. Pepper with a mixture of peppers from the mill, it's better than the pack, the smell and taste are amazing, but if you don't have a mill, it will go from the pack.

19. On the tip of the knife, add otzhiki, like spicy, add a little more. Add some cilantro seeds on top, rubbing them with your hands.

20. Mix everything thoroughly. We put the salad for an hour or two in the refrigerator.

We take out. We lay out on portioned plates.

Beauty. Delicious.

Bon Appetit!

1. Funchose salad with cucumbers

Ingredients:

• Funchoza - 300-500 g.
• Sweet pepper - 1 pc.
• Cucumber - 1-2 pcs.
• Carrots - 1 pc.
• Soy sauce
• Garlic - 2-3 cloves
• Rice vinegar - 30-50 ml.
• Sugar - 2 tsp
• Salt - 0.5 tsp

Preparation:

1. We put a pot of water on the fire. Water needs somewhere half a pot. We also put a frying pan on the fire and pour in a little oil.

2. Cut the carrots into thin strips and send them to the pan, where the vegetable oil has already warmed up.

3. Cut the sweet pepper into the same strips as the carrots and add it to the carrots in the pan.

4. Sprinkle everything with Korean dressing, stir and let cook a little over low heat, you can even close the lid.

5. In the meantime, cut a cucumber into the same strips. Let's put it in a separate bowl, for now. We clean the garlic.

6. Put half a pack (2 rolls) of funchose into boiled water, cover with a lid and let stand for 7-10 minutes. Turn off the stove immediately.

Cooking the sauce.

7. Pour sugar and salt into a deep bowl.

8. Add vinegar, of course you can not only rice, but rice is very well combined to taste. Add vinegar to taste, too.

9. Add soy sauce, about the same as vinegar or a little less. Our sauce is ready.

10. In the meantime, the carrots and peppers are ready, turn off the heat and add the cucumber to them. We close the lid. We do not turn on the fire.

11. Funchoza is ready, put it in a colander and rinse with hot water. Anyone who wants to can cut it with scissors, as in the previous recipes.

12. Add our sauce to the vegetables in the pan. Sugar and salt have almost completely dissolved in it.

13. Put funchose into our finished marinade. Someone adds ginger to the marinade, someone hot pepper, adjika, etc. If you like sharper, sourier, add your own additives to taste, trying so as not to overdo it.

14. Mix everything thoroughly.

Funchose salad is ready.

Bon Appetit!

1. Simple and delicious salads. Funchose salad

Yes ... salads are eternal food. I mean, they have been cooked and consumed, probably since ancient times. Until they learned how to kill mammoths, the ancients went to the forest, picked berries there, mixed them with leaves, here's a berry salad for you.

1. Recipe for making Chinese soup with mushrooms and funchose

Today we will cook a soup that is not quite usual for us. True, in our area it is quite common. The soup uses Chinese mushrooms and, most importantly, funchose.

1. Video - Cold salad "Funchoza with vegetables and sausage"

1. Video - KOREAN FUNCHOSA salad

Bon Appetit!

Happy New Year!

Funchoza is a popular Asian vermicelli that has a characteristic transparency and is an ingredient in many salads, side dishes and appetizers. Such noodles are prepared from rice flour or starch from mung beans, yams, potatoes, cassava or sweet potatoes. Very often funchose is added to salads, because this ingredient makes them very satisfying and gives an exquisite Asian charm.

How to properly boil funchose

This vermicelli is so thin that it requires special preparation, because it is extremely easy to digest or not cook. Overcooked vermicelli loses any shape and turns into a shapeless mass. Undercooked funchose will be sticky and tasteless. But the prepared funchose, observing all the nuances, will be elastic, slightly crispy, and acquire a characteristic light shine.

• Funchoza is most often made in a diameter of 0.5 mm and such noodles should not be cooked, you just need to pour boiling water.
• Funchoza is boiled thicker, but only for 3-4 minutes.
• In order for the vermicelli to come out crumbly and not stick together, it is worth pouring 1 tablespoon of unrefined oil into the water before boiling.
• After cooking, the noodles should be rinsed with cold water.

Snack salad with funchose, mushrooms and squid

This salad comes out not only very spicy, but also extremely satisfying. Mushrooms and squid give the noodles that special flavor, and the spicy dressing creates the perfect Asian aftertaste.
Ingredients:

• champignons - 300 g
• black pepper - 5 g
• squid - 300 g
• vegetable oil - for frying
• onions - 150 g
• salt to taste
• lime - 1/2 pc.
• vinegar - 1 tsp
• olive oil - 3 tablespoons

1. Wash the mushrooms thoroughly, chop into large slices, cut the onion into cubes.
2. Saute the champignon slices with onions in a little oil, bring to taste with pepper and salt. Allow to cool completely.
3. Prepare funchose depending on the type of vermicelli, then rinse.
4. Boil the squid with the addition of salt until a characteristic white color.
5. Cut the seafood into rings and fry in a pan.
6. Combine salad dressing - salt, lime juice, vinegar, pepper and olive oil.
7. Season funchose with mushrooms, onions and fried squid, pour over the salad with aromatic lime dressing.

Korean salad

A spicy Korean-style glass vermicelli salad will be a spicy and unusual addition to the festive menu.
Ingredients:

• ground black pepper - 1/2 tsp
• funchose - 150 g
• olive oil - 4 tablespoons
• coriander - 1/2 tsp
• dill - to taste
• garlic - 4 prongs
• fresh cucumber - 1 pc.
• red pepper - 1/2 tsp
• carrots - 1 pc.
• vinegar - 1 tablespoon
• parsley - 1 sprig
• salt to taste

1. Steam funchoza with boiling water.
2. Cut carrot and cucumber halves into strips or chop using a special nozzle. Thoroughly chop the greens, distribute the garlic with the plane of a knife.
3. Drain the water from the finished vermicelli and rinse thoroughly.
4. Combine two peppers, olive oil, coriander, garlic, vinegar and herbs in a separate bowl.
5. Combine funchose with vegetables, pour in a fragrant dressing and leave for at least 3 hours to soak.
6. Serve ready-made Korean salad as an appetizer for fish or meat dishes.

Salad with shrimp

This salad is distinguished not only by its aroma and delicate taste, but also by its exquisite presentation. Shrimps go well with rice noodles, and the original dressing harmoniously combines all the components of the dish.
Ingredients:

• funchose - 100 g
• soy sauce - 1 tsp
• bell pepper - 1/2 pc.
• shrimp - 10 pcs.
• salt to taste
• sesame seeds - 1/2 tsp
• garlic - 1 prong
• carrots - 1/2 pc.
• lemon - 10 g
• green onions - 3 feathers
• sesame oil - 2 tsp
• parsley - 1 sprig

1. Prepare funchose in any way possible. Then drain the liquid from the vermicelli and rinse.
2. Chop peppers and carrots into strips and fry in a saucepan until golden brown. At the end of cooking, add the peeled shrimp, then chopped garlic, chopped onion and pour over the vegetable mixture with shrimp soy sauce and sesame oil.
3. Simmer vegetables with shrimps for about a minute, then put on a plate.
4. Add funchose to the salad, stir and sprinkle with sesame seeds. Add chopped parsley to the dish if desired.
5. Serve the salad warm to the table, garnished with a lemon wedge.

Japanese crab salad with funchose

This dish is not only very popular in Japan, but in all Asian countries. To prepare such a salad, Japanese mayonnaise is used, because it tastes slightly different from the sauce we are used to. Japanese mayonnaise is made from rice vinegar, yolks, soybean oil, and yuzu and miso pastes. This sauce can be found in the sushi department of supermarkets, or you can replace it in a dish with the usual mayonnaise.
Ingredients:

• crab meat - 250 g
• chili sauce - 1 tsp
• sesame oil - 1 tsp
• mayonnaise - 75 g
• cucumber - 1 pc.
• mint - 5 g
• carrots - 1 pc.
• funchose - 100 g
• cilantro - 5 g
• lemon juice - 1 tsp

1. Chop the snow crab, seedless cucumber and carrot into a thin strip.
2. Prepare funchose according to the type of vermicelli.
3. Combine chili sauce, mayonnaise, lemon juice and sesame oil for a salad dressing.
4. Chop cilantro and mint finely.
5. Combine crab meat, vegetables and funchose, seasoning generously with cooked sauce. Serve the salad immediately, garnished with a mint leaf.

Vietnamese salad

This dish is notable for its satiety, unusual taste and a very harmonious combination of ingredients. Such a salad will brighten any celebration, as well as suitable for themed evenings.
Ingredients:

• daikon - 120 g
• black pepper - 1/2 tsp
• canned tuna - 120 g
• rice vinegar - 50 ml.
• carrots - 100 g
• lime juice - 1 tsp
• chili pepper - 5 g
• funchose - 50 g
• sesame oil - 2 tablespoons
• ginger root - 1/2 tsp
• soy sauce - 3 tablespoons

1. Grate the daikon and carrots on a mandala using the Korean carrot attachment.
2. Season vegetables with one tablespoon of sauce and rice vinegar. Leave to infuse for 15 minutes, then squeeze out the extra marinade from the vegetables, which will later be useful for dressing the salad.
3. Prepare funchose by steaming with boiling water for 5 minutes. Then drain the water and rinse the noodles.
4. Peel the chili pepper from the seed, cut into strips. Grind the ginger root.
5. Add black pepper, lime juice, leftover soy sauce, chili pepper and ginger to the marinade left over from vegetables.
6. Distribute the tuna by the fibers, add funchose and vegetables to it.
7. Before serving, pour over the salad with ready-made spicy dressing and garnish with a lemon wedge or herbs.

Hearty Chinese salad

Such a treat is suitable for celebrations and for an ordinary dinner. The dish is not only hearty, but also very aromatic.
Ingredients:

• eggplant - 250 g
• funchose - 100 g
• vegetable oil - 2 tablespoons
• black pepper - 0.5 tsp
• onion - 1 pc.
• tomatoes - 250 g
• parsley - 7 g
• beef tenderloin - 300 g
• salt to taste

1. Boil the beef tenderloin until tender. When cut, completely cooked meat must be free of blood. Cool meat completely and cut into strips.
2. Chop the onion and fry in oil along with the eggplants, which should be diced. Saute vegetables for about 15 minutes.
3. In the meantime, cook the noodles by pouring boiling water over the funchose.
4. Cut the tomatoes into slices, finely chop the greens.
5. Drain the liquid from the vermicelli.
6. Mix together funchose, eggplant, beef, tomatoes and herbs. Bring the salad to taste, pour over with vegetable oil and serve warm to the table.

Chinese vermicelli salad with bacon

This salad will become a beautiful and original dish for any occasion. The delicacy is very tasty and beautiful in appearance.
Ingredients:

• bacon - 150 g
• olive oil - 1 tablespoon
• eggs - 2 pcs.
• funchose - 100 g
• salt to taste
• green onions - 5 g
• black pepper - 5 g

1. Cut bacon into strips and sauté in a skillet without oil until golden brown.
2. Beat eggs with spices and fry the egg pancake in a skillet on both sides until tender.
3. Cut the cold pancake into strips.
4. Chop the tomatoes and chop the onion feathers.
5. Cook funchoza with boiling water and rinse.
6. Combine tomatoes, bacon, funchose and onion, seasoning the salad with oil. Decorate the dish with egg pancake slices.

Salads with glass noodles are extremely varied, hearty and delicious. They are prepared not only in Asia but all over the world. If you haven’t come across funchose yet, be sure to start your acquaintance with this wonderful vermicelli with the preparation of a salad and you will certainly fall in love with the delicate and unusual combinations of Asian cuisine.

Funchose salad is a widespread, delicious appetizer, which, in addition to tender rice noodles, includes vegetables, exotic spices, pickled peppers and all kinds of greens. You can easily make such a delicious dish yourself at home, and we will tell you how to make funchose salad in our 4 step-by-step recipes.

Cooking the noodles themselves at home is not possible, since the Chinese produce them using a special technology, but stores and other outlets offer a significant range of ready-made funchose. It is worth remembering that before buying this "overseas" product, be sure to look at the packaging. It should contain detailed instructions and a cooking scheme in Russian. Also, pay attention to the color and smell of the noodles. A real funchose should be transparent, and the smell should remotely resemble a nutty aroma.

The best recipes for salads with funchose

Each of our recipes for salad with funchose is a simple dish, to master the preparation of which, a mere trifle, the only "but" is the correct cooking of noodles. It is not necessary to cook the glass noodles completely until they are tender. It is enough to pour boiling water over it for 5 minutes, or put it on fire and count down 3 minutes. The result will be the same. Gray and softness will indicate that the noodles are ready, after which it is recommended to add a little olive or sunflower oil so that it does not stick together.

Funchose salad with vegetables

Funchose salad with vegetables is the most popular dish using glass rice noodles. The noodles are just perfect with peppers and cucumbers. Such a dish will perfectly harmonize with meat, or it can be used as a separate independent snack. First, we will discuss the ingredients for cooking, and then we will analyze the process of creating a dish step by step:

• Noodles - 250 gr;
• Bulgarian pepper - 2 things;
• Sesame oil - 1 large spoon;
• Cucumber - 2 pcs;
• Black pepper (ground);
• Soy sauce - 3 large spoons.

That's it, now our simple cooking instructions:

1. We place the funchose in a container and fill it with boiling water. Cover and leave the noodles for 5 minutes.
2. We drain the water, put the finished noodles on a cutting board. After the noodles have cooled slightly, cut them into pieces.
3. We wash the vegetables. Cut pepper, cucumbers, tomatoes into long thin cubes.
4. Put the chopped vegetables and noodles on a plate, mix and season with sesame oil, pour over the sauce and pepper.

Funchose salad with vegetables ready - serve hot!

Funchose and chicken salad

If you want to try something unusual and original, then we bring to your attention the preparation of a salad with the addition of chicken, sesame and cucumber. Garlic, spices, soy sauce will add a spicy pleasant taste to the appetizer, while bell peppers and cucumber will bring a fresh note, while carrots will give you a bright war paint. Ingredients needed to create a dish:

• Rice noodles - 100 gr;
• Cucumber - 2 pcs;
• Bulgarian pepper - 1 pc;
• Chicken fillet - 200 gr;
• Green onions (leaves) - 50 gr;
• Onion - 1 head;
• Garlic - 3 cloves;
• Sesame seed - 3 small spoons;
• Rice vinegar - 3 small spoons;
• Vegetable oil - 3 large spoons;
• Soy sauce - 2 large spoons;
• Black and red peppers;
• Ground ginger.

The cooking scheme is as follows:

1. Pour boiling water over the noodles, cover and leave for 5 minutes.
2. We wash and clean vegetables. Cut the pepper into thin strips, cucumbers, onions into cubes, rub the carrots.
3. Cook the chicken fillet until tender and cut into small pieces.
4. Finely chop the green onion leaves.
5. Fry the Bulgarian pepper, onions and carrots until golden brown.
6. We mix all these ready-made ingredients in a separate bowl.
7. Add soy sauce, vinegar, vegetable oil, chopped garlic, spices and mix everything thoroughly again.

The salad with funchose and chicken is ready, it remains to sprinkle sesame seeds on top and serve.

Korean funchose salad

When faced with Korean salads in the markets and in supermarkets, we are surprised at their amazing ease of manufacture and lack of heat treatment (sautéing, roasting, etc.). It is such a Korean funchose salad that we propose to cook for you. Cooking takes 15 minutes. Products for creating a dish are as follows:

• Rice noodles - 400 gr;
• Korean carrots - 80 gr;
• Cucumbers - 100 gr;
• Bulgarian pepper - 50 gr;
• Garlic - 2 cloves;
• Soy sauce - 2 large spoons;
• Korean dressing sauce - 1 bag.

Instructions for creating a dish, step by step:

1. Soak the rice vermicelli, as stated in the instructions, for no more than 10 minutes, then take it out and put it in a saucepan of boiling water for 2 to 3 minutes.
2. After this time, we transfer the finished noodles to a colander. Let the water drain and then put it in a large bowl.
3. Add chopped garlic, diced vegetables, top with Korean dressing and mix with your hands. We insist the salad for 1 hour, season with soy sauce and serve.

Simple culinary manipulations, 10 minutes of free time and there is a delicious, savory snack or dietary side dish on your table.

Funchose and cucumber salad - basic recipe

There are quite a few people who love Japanese-Korean food, and soy sauce and funchose in particular. For all such lovers, we have prepared an easy salad recipe that will definitely please your taste. You will need:

• Funchoza - 100 gr;
• Korean carrots - 60 gr;
• Soy sauce - 20 gr;
• Garlic - 2 cloves;
• Fresh cucumber - 1 piece;
• Olive oil.

The cooking scheme is short and easy, we proceed as follows:

1. Boil the noodles, let them dry and cool.
2. Cut the cucumber into thin strips. Combine noodles, cucumber with carrots and add "liquid soy".
3. Add olive oil to chopped garlic, season salad with this mixture and stir.

That's it, we told you about all the most delicious and easy-to-prepare salads using funchose noodles. Viewing the photos in this article has probably kicked off your appetite by now. Cook, try it yourself and treat your family and friends!

Video: cooking a delicious salad with funchose

You can choose any recipe at home: with chicken, mushrooms, tofu or meat. We offer several options.

The main stages of cooking rice noodles

As noted, the most popular dish from this semi-finished product is the "Funchoza" salad. The recipe at home will be successful if you cook the vermicelli correctly. Overcooked funchose is soggy and sticky, and undercooked - sticks to the teeth.

The cooking process depends on the type of noodles.

If the diameter of the noodles is 0.5 mm, then it is enough to fill it with boiling water, add vegetable oil, stir and close the lid. One liter is needed for one hundred grams of a semi-finished product. After five minutes, drain the noodles.

If the diameter exceeds 0.5 mm, the cooking process will be different.

1. Pour cold water into a saucepan and put the semi-finished product into it. It takes five minutes for the vermicelli to soak.

2. Heat water in another saucepan, add vegetable oil and bring to a boil.

3. Drain the noodles and cook. At this stage, be sure to add plenty of salt, add your favorite seasonings and spices. This vermicelli is able to absorb any smell and taste.

4. Stir gently. Boil the noodles for no more than four minutes and drain. No need to rinse. Next, according to the plan - Funchoza salad. Choose any recipe at home.

Nests made from these noodles are brewed differently. Tie all skeins with a thread, put in a saucepan, add salt, vegetable oil and boiling water. Put on a small fire and wait for the water to boil. Throw back the groats and rinse. Cut the thread before serving.

Funchoza vegetable salad. Recipe at home

Put the boiled noodles on a paper towel and leave to cool.

Cut the cucumber into long thin strips, grate the radish and put in a deep bowl. Add noodles, Korean carrots and some soy sauce. In a separate bowl, stir in chopped garlic with olive oil. Season the dish and mix well.

Chicken, spinach and baked vegetable salad

The dish turns out to be very aromatic and unusual in taste.

Cooking vegetables first. Cut the onion into wedges, and a small piece of pumpkin into cubes. Grease them with olive oil, season with salt and bake in the oven for fifteen minutes. Boil chicken fillet and break into fibers. Prepare funchose.

Transfer all warm ingredients to a saucepan. Season with soy sauce, olive oil, chopped garlic. Put fresh spinach leaves in a warm dish. Sprinkle with sesame seeds.

Funchoza salad. Homemade beef and tofu recipe

First, bake the meat and cut into small cubes. Boil funchose with boiling water and leave covered for ten minutes. Then rinse and leave in a colander. The water should drain completely.

Cut the tofu into medium cubes. Chop the garlic, a piece of ginger and put in a deep bowl. Pour in soy sauce, lime juice and sugar. Mix thoroughly, add tofu and beef. Leave to marinate.

Cut the cucumber and red bell pepper into thin strips. Heat oil, put tofu and meat in it. Then put the carrots and fry for two minutes. Then pepper and last but not least a cucumber. Pour over the remaining marinade. Fry everything together over low heat for a few minutes. The vegetables should be soaked in the sauce.

Put noodles on a plate, and on top - vegetables with beef and tofu.

and vegetables

This dish requires noodles with a diameter of more than 0.5 mm. It is recommended to prepare it as described above. Then the Funchoza salad will be delicious. The homemade meat recipe can be used to prepare both cold and hot meals.

It will require veal tenderloin. This meat is very tender and aromatic. Cut it into long strips. Fry over low heat with onion cubes. When the beef is cooked, add strips of red and green bell peppers to the pan, and after a while, add the sliced ​​cucumber in the same way. Simmer everything together, add chopped garlic and ginger.

Put the noodles in the pan, stir quickly and serve, sprinkle with parsley. This dish can also be served cold.

Appetizer "Appetizing"

And here's another great Funchoza salad. The recipe at home, photos and the main stages of preparation can be found below. This dish requires noodles with a diameter of no more than 0.5 mm.

First, you need to prepare a rich fish broth from the bones of salmon fish. Be sure to salt it. Leave the broth aside to infuse.

Carrots, red bell peppers and cucumber are traditionally cut into strips. Fry chopped garlic and a little ginger in a saucepan. Add carrots, after seven minutes - bell pepper, and then cucumber. While the vegetables are fried, boil seven large and small shrimps. Clear them.

Put funchose in boiling broth, turn off the heat and close the lid. There should be a little liquid. Pour into bowls, add shrimp and vegetables. Recommended to be served immediately, sprinkled with fresh parsley.

with mushrooms and spinach

This dish turns out to be aromatic, unusual in taste and very nutritious.

Let's start with mushrooms. Prepare dried shiitake as directed on package directions. Cut the mushrooms into wedges, cover with soy sauce, add sugar and marinate for five minutes.

Prepare thin vermicelli and set it aside.

Bring water to a boil, add salt and spinach. It should turn bright green. Drain, rinse with cold water and squeeze out a little.

Cut the onion, carrot and bell pepper into thin strips.

Now we begin to fry everything.

Pour oil into the pan, add all the vegetables. Season with salt, pepper and put on a plate.

Now we fry the mushrooms for two minutes and add funchose. Mix everything well. Next, put vegetables and spinach into the pan. Fry over low heat for two minutes.

For the salad, make a dressing with soy sauce, sugar and sesame oil. It is recommended to serve immediately as it is a warm Funchoza salad. The homemade mushroom recipe can be supplemented with meat or tofu. It turns out to be a very tasty dish.

With "Funchoza" salt must be placed very carefully. Because soy sauce is usually added according to the recipe.

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

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

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

Salad with funchose and vegetables - photo recipe

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

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

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

Preparation:

1. Funchoza, rolled up, it is advisable to cut across with scissors. This technique will make eating ready-made funchose salad with a fork more convenient.

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

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

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

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

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

Delicious salad with funchose and chicken

As mentioned above, the national dish of funchose is boiled bean noodles with various vegetables and seasonings. For a male audience, you can make a salad with noodles and chicken.

Ingredients:

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

Algorithm of actions:

1. Prepare funchoza according to the instructions. Pour boiling water over for 7 minutes, then rinse with cool water.
2. Boil the green beans in water with a little salt.
3. According to the rules, cut the chicken meat from the bone. Cut across the fibers into small oblong pieces.
4. Send to a frying pan with hot oil. Fry until almost done.
5. Send onions, pre-cut into half rings, here.
6. In a separate frying pan, fry the 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. Combine ready-made funchose, vegetable mixture and chicken with onions in a beautiful deep container. Sprinkle with a little salt.
9. Season with soy sauce, which will darken the color of the dish. Add rice vinegar, it will add a pleasant sourness to the unusual salad.

Soak for 1 hour for a kind of pickling of vegetables and meat. Serve with Chinese style dinner.

Funchose salad with meat

A similar recipe works for a salad with white bean 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.
• Carrots - 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, cut the garlic here, add salt, followed by spices.
3. While the meat is fried, prepare the vegetables - rinse, peel.
4. Cut the peppers into strips, cut the cucumber into circles, chop the 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, garnish with green onion feathers and sesame seeds. if there is no chicken or beef, you can experiment with sausage.

How to make Korean funchose salad at home

Funchoza is used in both Chinese and Korean cuisine, where it is served with many different vegetables and spices.

Ingredients:

• Funchoza - 100 gr.
• Carrots - 1 pc.
• Cucumber - 1 pc.
• Bulgarian pepper - 1 pc. red (for color balance).
• Greens.
• Garlic - 1-2 cloves of medium size.
• Dressing for funchose - 80 gr. (you can make it yourself from butter, lemon juice, salt, sugar, spices, ginger and garlic).

Algorithm of actions:

1. Pour boiling water over the noodles for 5 minutes. After draining the water, rinse the noodles with cool water.
2. Start cutting vegetables. Chop the carrots on a special grater. Then salt and crush with your hands to make it more juicy.
3. Cut the pepper and cucumber in the same way - into thin strips.
4. Send all vegetables to a container with funchose, add more chopped greens, crushed chives, salt, spices and dressing here.

Stir 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 such a plan is prepared not only by Korean housewives, but also by their neighbors from China, and it will not be immediately possible to find out who is the best for it.

Ingredients:

• Funchoza - 100 gr.
• Carrots - 1-2 pcs.
• Garlic - 1-2 cloves.
• Cucumber - 2 pcs.
• Vegetable oil.
• Korean seasoning for carrots.
• Bulb onions - 1 pc.
• Greens.
• Salt.
• Vinegar.

Algorithm of actions:

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

Serve chilled, it is good to cook Chinese-style chicken for such a salad.

Recipe for making funchose noodle salad with shrimps

Beans work well in salad and seafood such as shrimp.

Ingredients:

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

Algorithm of actions:

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

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