Funchoza is a popular vermicelli of Asian cuisine, which has a characteristic transparency and is an ingredient in many salads, side dishes and snacks. Such vermicelli is 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 filling and gives them 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 overcook or undercook. Overcooked vermicelli loses all shape and turns into a shapeless mass. Undercooked funchose will be sticky and tasteless. But prepared funchoza, observing all the nuances, will be elastic, slightly crispy, and will acquire a characteristic light shine.

• Funchoza is most often produced in a diameter of 0.5 mm and such vermicelli should not be cooked, you just need to pour boiling water over it.
• The funchoza is boiled thicker, but only for 3-4 minutes.
• To ensure that the vermicelli comes out crumbly and does not stick together, you should pour 1 tablespoon of unrefined oil into the water before boiling.
• After cooking, the vermicelli should be rinsed with cold water.

Appetizer salad with funchose, mushrooms and squid

This salad is not only very piquant, but also extremely filling. Mushrooms and squid give the noodles a special flavor, and the spicy dressing creates the perfect Asian aftertaste of the dish.
Ingredients:

• champignons – 300 g
• black pepper – 5 g
• squid – 300 g
• vegetable oil - for frying
• onion – 150 g
• salt - to taste
• lime – 1/2 pcs.
• vinegar – 1 tsp.
• olive oil – 3 tbsp.

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

Korean salad

A spicy salad with glass noodles in the Korean style will be a spicy and unusual addition to the holiday menu.
Ingredients:

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

1. Steam the funchose using boiling water.
2. Cut the carrot and cucumber halves into strips or chop them using a special attachment. Chop the greens thoroughly, distribute the garlic with the flat of a knife.
3. Drain the water from the finished noodles and rinse thoroughly.
4. Mix two types of pepper, olive oil, coriander, garlic, vinegar and herbs in a separate container.
5. Combine funchose with vegetables, pour in aromatic dressing and leave for at least 3 hours to soak.
6. Serve ready-made Korean salad as an appetizer with 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 vermicelli, and the original dressing harmoniously combines all the components of the dish.
Ingredients:

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

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

Japanese crab salad with funchose

This dish is not only very popular in Japan, but in all Asian countries. To prepare this salad, Japanese mayonnaise is used, because it has a slightly different taste 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 departments of supermarkets, or you can replace it in the 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. Thinly slice snow crab, seedless cucumber and carrot.
2. Prepare funchose according to the type of vermicelli.
3. Mix chili sauce, mayonnaise, lemon juice and sesame oil for salad dressing.
4. Finely chop the cilantro and mint.
5. Combine crab meat, vegetables and funchose, generously seasoning with the prepared sauce. Serve the salad immediately, garnished with a mint leaf.

Vietnamese salad

This dish is distinguished by its satiety, unusual taste and a very harmonious combination of ingredients. This salad will decorate any celebration and will also suit theme nights.
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 tbsp.
• ginger root – 1/2 tsp.
• soy sauce – 3 tbsp.

1. Grate the daikon and carrots on a mandalin using a Korean carrot attachment.
2. Season the vegetables with one tablespoon of sauce and rice vinegar. Leave to simmer for 15 minutes, then squeeze out excess 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 vermicelli.
4. Remove the seeds from the chili pepper and cut into strips. Grind the ginger root.
5. Add black pepper, lime juice, remaining soy sauce, chili pepper and ginger to the marinade that remains after the vegetables.
6. Distribute the tuna behind the fibers, add funchose and vegetables to it.
7. Before serving, pour the prepared spicy dressing over the salad and garnish with a slice of lemon or herbs.

Hearty Chinese salad

This treat is suitable for celebrations and a regular lunch. The dish is not only satisfying, but also very flavorful.
Ingredients:

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

1. Boil beef tenderloin until done. When cut, fully cooked meat should be free of blood. Cool the meat completely and cut into strips.
2. Chop the onion and fry in oil along with the eggplants, which should be cut into cubes. Sauté vegetables for about 15 minutes.
3. Meanwhile, prepare the vermicelli 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 funchose, eggplant, beef, tomatoes and herbs. Bring the salad to taste, pour over vegetable oil and serve warm.

Chinese vermicelli salad with bacon

This salad will be a beautiful and original dish for any occasion. The delicacy is very tasty and beautiful to look at.
Ingredients:

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

1. Cut the bacon into strips and sauté in a saucepan without oil until golden brown.
2. Beat the eggs with spices and fry the egg pancake in a frying pan on both sides until cooked.
3. Cut the cold pancake into strips.
4. Chop the tomatoes into slices and chop the onion.
5. Prepare funchoza using boiling water and rinse.
6. Mix tomatoes, bacon, funchose and onions, seasoning the salad with oil. Garnish the dish with pieces of egg pancake.

Salads with glass vermicelli are extremely varied, filling and tasty. They are prepared not only in Asia, but all over the world. If you have not yet encountered funchose, be sure to start your acquaintance with this wonderful vermicelli by preparing a salad and you will certainly fall in love with the delicate and unusual combinations of Asian cuisine.

The modern housewife’s life is simply wonderful; she decided to please her family with pizza, a dish of Italian national cuisine, and they did. I decided to surprise you with a salad with funchose, please, bought glass or Chinese noodles in the supermarket and - forward - to the stove and the kitchen table.

In general, funchose is a ready-made dish of Chinese or Korean cuisine, which is based on bean noodles. It is very thin, white, 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 are added. This material 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 a salad made from funchose and a set of fresh vegetables will help you prepare a delicious salad in your home kitchen.

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

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

Preparation:

1. It is advisable to cut funchoza, rolled into rolls, crosswise with scissors. This technique will make eating ready-made funchose salad with a fork more convenient.

2. Place the funchose into a saucepan and fill it with a liter of boiling water.

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 and chop finely. Cut the onion into slices and grate the carrots on a special grater. If it is not there, then cut the carrots into as thin strips as possible. Place all vegetables in a bowl.

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

6. Place the prepared salad of funchose and fresh vegetables into a salad bowl and serve.

Delicious salad with funchose and chicken

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

Ingredients:

• Chicken fillet – 1 breast.
• Funchoza – 200 gr.
• Green beans – 400 gr.
• Onions – 2 pcs. small size.
• Fresh carrots – 1 pc.
• Bell 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 instructions. Pour boiling water for 7 minutes, then rinse with cool water.
2. Boil green beans in water with a little salt.
3. According to the rules, chicken meat is cut from the bone. Cut across the grain into oblong small bars.
4. Place in a frying pan with hot oil. Fry until almost done.
5. Send onions here, pre-cut into half rings.
6. In a separate frying pan, fry beans, bell peppers, cut into oblong strips, carrots, chopped using a Korean grater.
7. For aroma and taste, add hot pepper and a clove of garlic, previously crushed, to the vegetable mixture.
8. In a beautiful deep container, combine the prepared funchose, vegetable mixture and chicken with onions. Sprinkle with a little salt.
9. Season with soy sauce, which will make the color of the dish darker. Add rice vinegar; it will give this unusual salad a pleasant sourness.

Leave for 1 hour to marinate vegetables and meat. Serve for dinner, Chinese style.

Recipe for salad with funchose and meat

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

Ingredients:

• Beef – 200 gr.
• Bean noodles (funchose) – 100 gr.
• Bell 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 begin 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. Place in heated oil, chop the garlic here, add salt, followed by spices.
3. While the meat is fried, prepare the vegetables - rinse and peel.
4. Cut the peppers into strips, the cucumber into circles, and chop the carrots on a Korean grater.
5. Add chopped vegetables to the meat and continue frying.
6. After 5 minutes, add noodles.
7. Transfer to a deep salad bowl. Drizzle with soy sauce.

You can serve warm or chilled, garnishing the dish with green onions and sesame seeds. If you don't have chicken or beef, you can experiment with sausage.

How to prepare salad with funchose in Korean at home

Funchoza is used in both Chinese and Korean cuisine, where it is served with a large number of different vegetables and spices.

Ingredients:

• Funchoza – 100 gr.
• Carrots – 1 pc.
• Cucumber – 1 pc.
• Bell pepper – 1 pc. red (for color balance).
• Greenery.
• Garlic – 1-2 medium cloves.
• Dressing for funchose – 80 gr. (you can prepare it yourself from oil, 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 chopping vegetables. Grind the carrots on a special grater. Then add salt and press with your hands to make it more juicy.
3. Cut the pepper and cucumber equally into thin strips.
4. Place all the vegetables in a container with funchose, add more chopped herbs, crushed garlic cloves, salt, spices and dressing.

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

Chinese salad with funchose and cucumber

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

Ingredients:

• Funchoza – 100 gr.
• Carrots – 1-2 pcs.
• Garlic – 1-2 cloves.
• Cucumber – 2 pcs.
• Vegetable oil.
• Korean carrot seasoning.
• Onions – 1 pc.
• Greenery.
• Salt.
• Vinegar.

Algorithm of actions:

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

Serve chilled; this salad goes well with Chinese chicken.

Recipe for funchoza noodle salad with shrimp

Beans look good in salads and with seafood, such as shrimp.

Ingredients:

• Funchoza – 50 gr.
• Shrimp – 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 olive oil, add peppers, champignons and zucchini cut into strips. Fry.
2. Boil shrimp and add to the frying pan.
3. Crush the garlic here and pour in the soy sauce.
4. Prepare funchose as indicated in the instructions. Rinse with water and place in a sieve. Add to vegetables.
5. Simmer for 2 minutes.

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

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 – that’s all!

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 got 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. In the meantime, 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. Salad 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 gr,
• 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 about 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! Enjoy your meal!

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.

I present to your attention a dish of funchose in my version, it is often found in Chinese, Korean, Japanese and Asian cuisine, it is a salad with funchose and vegetables.

Funchosa is a relative of Italian pasta, noodles made from rice or bean flour, which in common parlance are called “glass”, after cooking it becomes almost transparent. In fact, after cooking, rice noodles become white and elastic, but those made from bean flour become transparent. Traditionally, the peoples of the Asian region add various vegetables (sweet peppers, carrots, radishes and onions), mushrooms, shrimp, pieces of chicken or meat to funchose salad.

Well, today I will cook a delicious spicy salad with funchose and vegetables in Korean, I hope my step-by-step photo recipe will help you ;-).

To prepare a salad with funchose and vegetables I will need:

• Funcheza vermicelli – 100 g,
• Fresh carrots – 1 pc.,
• Fresh medium-sized cucumber - 2 pcs.,
• Sweet (Bulgarian) pepper – 1 pc.,
• Garlic – 1 clove,
• Greenery,
• Korean dressing for funchose – 1 sachet (80 g)

If I'm ready dressing for funcheza in Korean If you haven’t found it, prepare this sauce yourself, I’ll tell you what it contains:

• Vegetable oil,
• Vinegar or citric acid (can be replaced with lemon juice),
• Sugar,
• Salt,
• Chilli,
• Coriander,
• Garlic,
• Ginger.

How to prepare Korean funchose salad at home

Bean noodles are poured with boiling water and left for 5 minutes. Then the funchose is placed in a colander and washed with cold boiled water. Set aside to allow all the liquid from the noodles to drain.

In any case, before preparing funchose, you need to read the instructions on the package. This must also be done because the thickness of the funchose varies and some varieties do not need to be poured with boiling water, but boiled for 3-4 minutes. In this case, to prevent the funchose from sticking together, I advise you to add a few tablespoons of vegetable oil to the water during cooking.

Raw carrots need to be finely chopped, or better yet, grated on a special grater for Korean carrots. Then, in a bowl, you need to mash the carrots well with your hands so that they release juice.

In the meantime, you can do the rest of the vegetables; red or yellow bell peppers and cucumbers are chopped into thin strips.

Funchose vermicelli, straws of fresh cucumbers and carrots, grated garlic, chopped herbs (at your discretion) go into a deep cup with the carrots. Funcheza salad is poured with dressing, mixed and infused for 2 hours.

Then the Korean salad with funchose noodles according to this recipe is mixed again and served.

Funchoza(dung. 粉絲子, Chinese trad. 粉絲, ex. 粉丝, pinyin: fěnsī, pal.: fensi, common names - “ glass, starch, Chinese noodles") - a dish of Chinese, Korean, Japanese and other Asian cuisines,which is prepared from dry noodles (so-called glass noodles) with seasonings of pickled peppers and jusai, carrots, radishes, onions and other vegetables. Served hot or cold. Can also be served with mushrooms or meat (which is typical for the Korean snack Japchae)

Glass noodles are usually made from mung bean starch. Less commonly used starch is potato, cassava, canna, and yam. In modern production, bean starch can be replaced with cheaper corn starch.

As a rule, glass noodles have a circular cross-section; diameter varies. Sold dried. Used in soups, salads, deep-fried dishes. “Glass noodles” got their name because of the translucent appearance they acquire after cooking.

In Russia, glass noodles are often mistakenly called riceUnlike rice noodles made from rice flour, which turn white when cooked, almost indistinguishable from spaghetti, starch noodles become translucent but are less resistant to heat treatment. It is in this mixture that the Funcheza salad is made, without turning it into porridge, but leaving the noodle fibers with elasticity and the usual taste.

Valuable properties of funchose

This product is rich in vitamin B, which is required by the human body to strengthen the nervous system. Funchose also contains vitamins E, PP, and also minerals (zinc, iron, copper, selenium, calcium, magnesium, phosphorus, manganese). This extensive set of vitamins and minerals best contributes to the full functioning of the human body.

Vermicelli will be a godsend for all people who want to eliminate extra pounds. Funchose contains complex carbohydrates that provide muscles with energy. If you eat funchose every day, you can significantly reduce the consumption of fats and sugar, and this in turn will have a very good effect on your well-being, the person will become more energetic.

Product value is also that it is rich in amino acids, which are required for the creation of new cells. It is also good that this noodles do not contain gluten protein, which leads to allergic diseases, and this is very important for all allergy sufferers. The conclusion suggests itself, funchose is a safe and beneficial product for human health.

Traditional vermicelli is used to make soups, but it is more often used in salads. In dry form, the calorie content of this product is 334 calories; in boiled form, funchose has only 87 calories per hundred grams of product.

Making noodles is very easy. You just need to boil it for three minutes, and then rinse it in cold water. If desired, you can lightly fry it. Funchose is eaten as a side dish for meat and fish dishes, and also as a main dish with the addition of vegetables, mushrooms, meat and other food products. You can cook it and consume it as you see fit; in this case, everything directly depends on your taste preferences.

Calorie content of funchose

The calorie content of funchose is 320 kilocalories per 100 grams. product. Funchoza is a high calorie flour product. But still, funzocha is recommended for people with excess weight problems, because it is made from rice or other types of flour (for example, beans), which means that this product will not harm your figure.

After boiling, rice noodles become milky white and starchy noodles become transparent, which is why they are also called “glass noodles.” It is not at all similar to the wheat we are used to, neither in structure nor in taste, but it does not have a taste as such, it is neutral, only a light, subtle aroma.

By diluting the neutral flavor palette of funchose with bright, appetizing vegetable, meat, sea and fragrant-spicy notes, you can prepare a lot of amazing culinary masterpieces, especially since this outlandish noodle is good both hot and cold.

There seems to be nothing particularly complicated in preparing dishes from funzoza, because essentially it is the same noodles seasoned with sauce, vegetables, meat, seafood, but to make your mouth water and want to lick your fingers after the meal, you need to know some culinary subtleties and tricks. And what wonderful salads are made from funchose! A real celebration of taste!

How to cook funchose

If the funchose is undercooked, it will stick to the teeth, and if it is overcooked, it will simply become limp. Therefore, boiling funchose should be approached with all seriousness, otherwise it will not be possible to prepare culinary masterpieces from it.

Depending on the thickness of the noodle “threads,” boil it for three to four minutes or simply pour boiling water over it. To prepare thin types of funchose (up to 0.5 mm in diameter, similar to Italian “angel hair” pasta), put the noodles in a deep container, pour boiling water over them, close the lid tightly and let stand for about five minutes.

Thicker funchoza is prepared similarly to other types of pasta - in salted boiling water, only the cooking time is limited to three to four minutes.

To prevent the noodles from sticking together, it is advisable to cook them in a large amount of salted water, into which you should pour a little vegetable oil. If the funchose is boiled correctly, it will turn out soft, but a little crunchy.

Most often on store shelves you can find fnchoza in the form of skeins of different sizes.

It should be cooked in a special way. Before cooking, we thread a long thin thread through a hank of noodles and tie it into a ring.

Take a deep saucepan and fill it with water based on1 liter per 100 grams of noodles, and add for each liter a tablespoon of vegetable oil and a teaspoon of salt.

Place a tied skein of noodles into the boiling water in the center of the pan. Cook the funchose for 3-4 minutes, discard in a colander and immediately run under running cold water. Then we take the skein by the thread ring, shake it well and send it to the cutting board. Remove the thread and cut the funchose across the fibers with a sharp knife.

We will need:

40 grams of funchose (1 bunch dry)
one medium carrot
half an onion
a couple of tablespoons of vegetable oil with yangnyom*

Cooking method:

First of all, prepare the noodles using one of the suitable methods (see above). Chop the carrots or grate them on a special Korean carrot grater. Mix the heated vegetable oil with yangnyom and add to the carrots.

You can also use ready-made dressing for Korean carrots, although it is much more interesting to try to make it on your own.

Yangnyom– spicy Korean dressing for salads and other dishes. To prepare yangnyom we will need: a tablespoon of warm boiled water, 2 tbsp. ground red pepper, three cloves of garlic, a teaspoon each of salt and sugar. Pour pepper, salt and sugar into a small container. Add water and mix well. Pass the garlic through a garlic press and mix everything again. Yangnyom is ready! It can be stored in a tightly closed jar in the refrigerator and used as needed. Please note that yangnyom is a thermonuclear pepper-garlic mixture, so you should add very, very little of it to dishes.

Add funchose to the finished carrots and sprinkle the dish with soy sauce. Gently mix all the ingredients so as not to tear the noodles.

We let the dish brew and soak for half an hour, and then treat and enjoy. You can safely diversify the proposed recipe by adding finely chopped cucumbers, onions, and meat to the Korean-style funchose with carrots. Experiment!

We will need:

100 grams of funchose (rice noodles)
300 grams of shrimp (peeled and boiled)
one red sweet pepper
2 onions
10 grams of green cilantro

For refueling we take:

2 teaspoons curry powder
1 teaspoon soy sauce
2 tablespoons lemon juice
2 tablespoons sesame oil
2 cloves garlic
20 grams of green cilantro

Cooking method:

Pour funchoza with a liter of boiling water and leave for 10 minutes. Place the finished noodles in a colander. Don't throw out the water! We will still need it. Cut the sweet red pepper and onion into thin strips.

Prepare the marinade: finely chop the cilantro, pass the garlic through a press. Mix 3 tbsp. “funchose” water with soy sauce, sesame oil, curry powder, cilantro, garlic and lemon juice. Place the sauce on the fire and simmer for literally 2 minutes, stirring vigorously.

Coarsely chop the funchose, mix with shrimp, onion, pepper and remaining cilantro. Add sauce, stir and enjoy!

Funchoza with mushrooms and sweet peppers

We will need:

250 grams of funchose
250 grams of shiitake mushrooms
1 sweet red pepper
3 tablespoons sesame seeds
3 cloves garlic

2 tablespoons vegetable oil

Cooking method:

Boil or steam the noodles. Cut the peppers and mushrooms into thin strips. Pre-soak dried shiitakes in cold water. Remove mushroom stems that are too hard. Fry chopped mushrooms and peppers in vegetable oil for about five minutes. Then add sesame seeds and garlic and fry for about one to two minutes. Mix with the prepared noodles and fry for a couple more minutes. As a final touch, add soy sauce, add some salt if necessary, mix well and serve hot.

We will need:

100 grams of funchose
turkey fillet, chicken breasts or escalopes - 3 pcs.
150 grams of green beans
small broccoli
3 tbsp. pine nuts or cashews
2 cloves garlic
leek
3 tbsp. vegetable oil
soy sauce

Cooking method:

Boil the rice noodles or pour boiling water over them and leave for 10 minutes. Place the finished funchose in a colander and rinse under running cold water.

Trim the ends of the green beans and cut each pod into several pieces. We separate broccoli into inflorescences. Place the beans and broccoli in boiling water and cook for about 5 minutes.

In a deep frying pan, fry small pieces of turkey in vegetable oil until an appetizing golden brown crust appears. Then add chopped garlic and nuts to the turkey. Mix. Add the boiled beans with broccoli, finely chopped leeks and, stirring continuously, fry the turkey with vegetables for about 5-7 minutes. At the end of cooking, add funchose and soy sauce. Mix well and remove from heat. The salad turns out light but nutritious. You can serve funchose with turkey and broccoli either fiery hot or cold.

Funchoza with chicken and vegetables

We will need:

70 grams rice noodles
1 skinless, boneless chicken breast
300 grams of vegetable mixture: carrots, celery root, cauliflower, Brussels sprouts, leeks
2 cloves garlic
ginger root
chicken bouillon
vegetable oil
soy sauce
Cayenne pepper

Cooking method:

Peel and chop the garlic and ginger. We take about 2 centimeters from the ginger root. Fry garlic and ginger in vegetable oil. When the garlic begins to darken, use a slotted spoon to remove it from the oil along with the ginger.

They gave us their spicy aroma and will no longer be needed. Cut the chicken breast into thin strips and fry, stirring constantly. Transfer the finished chicken to a plate and cover with a lid. Fry diced carrots and celery root along with onions, cauliflower and Brussels sprouts for several minutes in the same aromatic oil in which the chicken was fried, adding a little chicken broth to the pan.

In the meantime, boil the funchose or simply pour boiling water over it. Add chicken to the prepared vegetables. Drain the water from the noodles and add them to the frying pan with the chicken and vegetables. Quickly mix all the ingredients, season to taste with soy sauce and cayenne pepper. Serve the dish hot.

Spicy Korean soup with funchose

We will need:

200 grams of funchose
100 grams chicken breast
4 cups chicken broth
1 medium zucchini
2 tablespoons soy sauce
1 tablespoon sesame oil
2 cloves garlic
chili pepper, chili paste and spices to taste

Cooking method:

Boil the rice noodles in advance and cut them not too long. Place the diced zucchini in a deep saucepan. Add soy sauce, sesame oil, finely chopped garlic and chili pepper to taste. Place the pan over medium heat and cook until the zucchini is translucent. Then pour in 4 cups of chicken broth and bring to a boil.