Salad with funchose is a widespread, tasty snack, which, in addition to tender rice noodles, includes vegetables, exotic spices, pickled peppers and all kinds of greens. Such a tasty dish can be easily made on your own at home, and we will tell you how to make a funchose salad in our 4 step-by-step recipes.

Cooking the noodles at home is not possible, as the Chinese produce it using special technology, but shops and other outlets offer a significant range of ready-made funchoses. It is worth remembering, 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 noodles. 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 funchose salad is a simple dish, mastering the preparation of which, a mere trifle, the only “but” is the proper cooking of noodles. There is no need to cook the glass noodles completely until it boils. It is enough to pour boiling water over it for 5 minutes, or put on fire and count 3 minutes. The result will be the same. The indicator of noodle readiness will be gray color and softness, 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. Noodles just go perfectly with pepper and cucumbers. Such a dish will be in perfect harmony with meat or it can be consumed as a separate independent snack. First, we discuss the ingredients for cooking, and then step by step we will analyze the process of creating a dish:

• Noodles - 250 gr;
• Bell 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 instruction:

1. We put funchose in a container and pour 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 it into pieces.
3. We wash the vegetables. We cut pepper, cucumbers, tomatoes into long thin slices.
4. Put the chopped vegetables and noodles on a plate, mix and season with sesame oil, pour over the sauce, and pepper.

Ready funchose salad with vegetables - serve hot!

Chicken and Chicken Salad

If you want to try something unusual and original, then we offer you the preparation of a salad with the addition of chicken, sesame and cucumber. Garlic, spices, soy sauce will give the appetizer a sharp, pleasant taste, and bell pepper and cucumber will add a fresh touch, while carrots will have a bright war coloring. The necessary ingredients to create a dish:

• Rice noodles - 100 gr;
• Cucumber - 2 pcs;
• Bell pepper - 1 pc;
• Chicken fillet - 200 gr;
• Chives (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 pepper;
• Ground ginger.

The preparation scheme is as follows:

1. Pour boiling water over the noodles, cover and insist for 5 minutes.
2. Rinse and peel vegetables. Cut the pepper into thin strips, cucumbers, onions into cubes, rub the carrots.
3. Cook chicken until tender and mode into small pieces.
4. Chives are finely chopped.
5. Bulgarian pepper, onions and carrots are fried 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 once again mix everything thoroughly.

Salad with funchose and chicken is ready, left over sprinkled with sesame seeds and serve.

Korean Fungose \u200b\u200bSalad

Faced with Korean salads in markets and supermarkets, we are surprised at their amazing simplicity of manufacture and the absence of heat treatment (passivation, frying, etc.). It is this Korean style fungoza salad that we offer to cook for you too. Cooking takes 15 minutes. Products for creating dishes are:

• Rice noodles - 400 gr;
• Korean carrot - 80 gr;
• Cucumbers - 100 gr;
• Bell pepper - 50 gr;
• Garlic - 2 cloves;
• Soy sauce - 2 large spoons;
• Korean dressing dressing - 1 package.

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 pot with boiling water for 2–3 minutes.
2. After this time, we transfer the finished noodles to a colander. Let the water drain, and then fold it into a large bowl.
3. Add chopped garlic, diced vegetables, pour Korean dressing on top and mix by hand. Lettuce infuse for 1 hour, season with soy sauce and serve.

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

Salad with funchose and cucumber - a basic recipe

There are a fairly large number of people who love Japanese-Korean cuisine, and soy sauce and funchose in particular. For all such lovers, we have “prepared” an easy salad recipe that will definitely be to your taste. You will need:

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

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

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

That's all, we told you about all the most delicious and easy-to-cook salads using funchose noodles. Viewing photos in this article probably already played your appetite. Cook, try for yourself and treat relatives and friends!

Video: making a delicious salad with funchose

Funchoza is rice noodles. It is also called glass, starch or Chinese.

To some, this product may seem tasteless and it really is.

In order for the fungoza to prove itself, it is necessary to choose the right addition to it.

And to do this is not difficult at all.

Noodles are cooked with a wide variety of products, but an especially delicious appetizer is made from funchose and carrots. Will we cook?

Funchosa with carrots - general principles of preparation

Like any other pasta, rice noodles absorb water well and increase in size during cooking. We sell it in small packages, usually up to 400 grams. When buying, you need to inspect the product for integrity. If there are a lot of crumbs and broken noodles inside the pack, then it will not work for us.

Funchoza is boiled in two ways:

1. Directly boiled in salted water. For 100 grams of dry noodles is a liter of liquid.

2. Steamed noodles with boiling water and incubated for about 10 minutes.

Funchozo it is undesirable to mix during cookingas it is fragile enough and the noodles are easy to crumble. Cooking time in recipes is approximate and you still need to verify it with the information on the packaging of a particular product.

Carrots are added in different forms:

Fried;

Ready-made salad in Korean.

Other vegetables are also added to the dishes: pepper, onion, garlic, cabbage. Often put meat, chicken, fish or seafood. And of course spice. You can go the simplest way and pour Korean seasonings into the dish. Or choose spices individually, taking into account your taste and recipes.

Recipe 1: Funchosa with Carrots and Onions

The easiest way to cook funchose with carrots, which will require a minimum set of products.

Ingredients

100 grams of funchose;

2 carrots;

1 onion;

4 tablespoons of oil;

1 bunch of dill;

Hot peppers.

Cooking

1. Cut the onion in half rings, fry in oil.

2. Add the grated carrots and fry together for about five minutes. Salt, season with hot pepper.

3. Add funchose to the pot with boiling water, mix and boil for exactly 3 minutes.

4. Drain into a colander, allows the broth to drain.

5. Stir the noodles with the fried vegetables, add the chopped dill and you're done!

Recipe 2: Korean Fungose \u200b\u200bwith Carrots and Eggplant

A fragrant dish of funchose, which uses ready-made Korean carrots and fresh eggplant.

Ingredients

200 grams of noodles;

200 grams of already cooked carrots;

1 eggplant;

Clove of garlic;

0.5 tablespoons of vinegar;

25 grams of soy sauce;

5 tablespoons of oil.

Cooking

1. Pour funchose with boiling water, cover and stand for 10 minutes. We drain the water, cool the noodles.

2. Add vinegar and soy sauce to rice noodles.

3. Stir the noodles with Korean carrots, put the chopped garlic.

4. Cut the eggplant into strips, fill with salted water and let it brew for 10 minutes. If the vegetables are not bitter, then skip this step.

5. Squeeze the eggplant and fry in hot oil until golden brown.

6. Add to the carrots. Mix thoroughly. We try a snack on salt, pepper, if necessary, then add while it is warm.

Recipe 3: Funchosa with Carrots and Cucumber

Fresh funchose salad with carrots and cucumbers. This appetizer should not be prepared in advance, as vegetables emit a large amount of juice and lose their taste. Fresh garlic can be added to the dish to taste.

Ingredients

200 g of funchose;

2 cucumbers;

2 carrots;

1 bell pepper;

Salt, a little vinegar, pepper;

0.5 tsp Korean condiments;

Refueling oil.

Cooking

1. Pour rice noodles with boiling water for 10 minutes. Then rinse.

2. Peeled carrots with three straws, add Korean seasonings, salt, pepper and grind until juice appears. Pour a little vinegar and 2-3 tablespoons of oil.

3. Fresh cucumbers also need to be cut into strips. If there are no seeds, then you can grate.

4. Release the pepper from the seeds, cut the halves into thin half rings.

5. Combine all the vegetables, add funchose, mix.

6. Cover the appetizer and let stand for 15 minutes to mix tastes.

Recipe 4: Funchosa with Carrots and Peppers

A stunning salad with a pronounced aroma of bell pepper. The dish is light, but at the same time quite satisfying and nutritious. It will turn out brighter and more beautiful if you use pepper of different colors.

Ingredients

200 g of Chinese noodles;

3 bell peppers;

3 large carrots;

Vinegar, salt, red pepper;

40 grams of oil;

1 onion.

Cooking

1. Boil funchose for 3 minutes, drain the water. Let the noodles cool.

2. Three carrots, add a little vinegar, hot pepper and mix.

3. Cut the pepper into half rings, combine with carrots, add the cooled noodles to them.

4. Cut the onion and fry with the addition of oil to a rosy color.

5. Put the onions in a common dish.

6. Put chopped greens and you're done!

Recipe 5: Funchosa with Carrots and Chicken

For this appetizer, you can use any part of the chicken carcass, but it’s more accurate and more beautiful than the fungoza with the breast. The dish is universal, it can be used as a salad in cold form or heated and served on the second.

Ingredients

300 grams of chicken;

150 grams of funchose;

200 grams of carrots;

1 onion;

50 grams of oil;

Cooking

1. Pour noodles with boiling water so that the liquid completely covers the product and leave it under the lid for 8 minutes. Then we recline and wash.

2. Shred the onion in half rings, carrots with three straws. Fry in a pan with half the butter.

3. Cut the chicken into cubes or straws, fry with the remaining oil in another pan. Salt, pepper.

4. Stir vegetables with chicken and noodles. Cooling down the ingredients is optional.

5. We taste, add salt, pepper, for acid you can drip a little vinegar, and for added piquancy add soy sauce.

6. Cover the snack and let it brew for at least an hour. But the noodles prepared according to this recipe will become especially tasty in 5-6 hours, when the chicken is soaked in carrot juices.

Recipe 6: Funchosa with Carrots and Meat

To cook noodles according to this recipe, you can use beef or pork. Take a non-greasy piece of fillet without films and layers. From the following products, 5 large servings will be obtained, if necessary, reduce the number of ingredients.

Ingredients

250 grams of funchose;

300 grams of meat;

70 grams of soy sauce;

3 carrots;

1 bell pepper;

1 onion;

4 cloves of garlic;

2 tsp sweet paprika;

Hot pepper, salt, vinegar;

70 grams of oil;

1 cucumber.

Cooking

1. Cut the meat into strips, add soy sauce, paprika, salt, pepper, a little vinegar. Mix and transfer to a sealed container. We stand for 5 hours, you can put it in the refrigerator for the night.

2. All vegetables need to be cut into thin strips, carrots and cucumbers are simply rubbed. Stir in a large bowl, add a spoonful of vinegar, hot pepper, salt and leave to marinate for 1-2 hours.

3. Boil rice noodles according to the instructions on the package. We drain the water, rinse.

4. We take out the meat, fry in a pan with hot oil. Cover and stew do not need, just fry. If you like fried onions, then you can not put it on fresh vegetables, but cook with meat.

5. Add chopped garlic, funchose to the vegetables and put the meat at the end.

6. Stir the appetizer; if necessary, add pepper for pungency.

Recipe 7: Funchosa with Carrots, Radishes and Cabbage

Another fresh version of a snack made of funchose with carrots. We use green radish, black will not work. But if there is no radish, then you can make with radish or just exclude the ingredient.

Ingredients

200 grams of noodles;

150 grams of cabbage;

100 grams of radish;

2 onions;

1 bell pepper;

4 cloves of garlic;

Oil, spices.

Cooking

1. Funchoza bring to readiness according to the instructions on the package.

2. Shred the white cabbage with thin strips, also three peeled radish. Add salt, pepper to vegetables and mix well.

3. Put Korean carrots in the cabbage.

4. Onion cut in half rings, fry in oil. Add the pepper, cut into strips, and let it sit for another minute.

5. Combine all vegetables with noodles.

6. Put the chopped garlic, mix, cover and leave for half an hour to combine the tastes of the products.

7. We try the dish for spiciness and salt, if necessary, add more spices, vinegar and can be served!

Recipe 8: Funchosa with Carrots and Seaweed

This dish is a storehouse of vitamins and iodine. We will use the ready-made seaweed salad from cans, but you can also take preserves. We also take a ready-made salad of Korean carrots without additional additives.

Ingredients

100 grams of funchose (dry);

150 grams of seaweed;

200 grams of Korean carrots;

2 onions;

40 grams of oil;

Litere of water.

Cooking

1. Put funchose in a pan, pour a liter of boiling water, salt and cook for 2-3 minutes. Turn off and rinse.

2. Drain the marinade from the seaweed, add to the noodles.

3. Cut the onion, fry in oil and also send it to a snack.

4. Add Korean carrots with marinade. We mix the appetizer well.

5. If the carrots are not sharp, then we additionally put red pepper, you can add salt to taste and add greens.

Recipe 9: Funchosa with carrots and squid (or fish)

A very simple recipe for making snacks. Instead of squid, you can put fried pieces of fish in it.

Ingredients

150 grams of noodles;

200 grams of Korean carrots;

1 onion;

300 grams of squid.

Cooking

1. Boil the squid in boiling water for a minute, pour over with cold water, peel and cut into strips.

2. Cut the onion into rings, fry until transparent.

3. Add the prepared squid, fry for 2-3 minutes together. Solim.

4. Boil funchose according to the instructions.

5. Combine Korean carrots with the rest of the ingredients and you're done!

The oil added to the water when cooking funchose will prevent the noodles from sticking and improve the taste of the finished snack.

Rice noodles from different manufacturers may vary in thickness, so you need to cook it according to the instructions indicated on the specific package.

Rice noodles can not be cooked in advance, it loses taste during storage. But if you managed to cook more noodles, then you can put it in the refrigerator, but do not freeze it.

Do you need to chop the noodles for the salad? The dry product is very fragile and the pieces will be uneven. It is better to boil funchose, then put on a cutting board and cut with a knife.

Rice noodles are better not to digest than to digest. If it turned out sticky or stuck together, then it will not work for salad. But do not rush to throw away the product. With it, you can cook an omelet or casserole, in this form it is better to combine with minced meat.

Funchoza, as it is also called “glass noodles”, is pasta with a transparent appearance, which obliges this name. Funchoza will help us prepare delicious salads, we offer you some excellent recipes.

How to cook funchose

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

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

So that when boiling the funchoza does not stick together, you need to add vegetable oil to the water at the rate of 1 tbsp. on 1 liter of water.
  If you bought funchose in the form of “hanks”, you need to cook it as follows: dress the hanks with a thread, pour water into a deep pan (100 g of noodles - 1 liter of water), put 1 tsp each. salt and 1 tablespoon vegetable oil (based on 1 liter of water), bring to a boil, lower the skein of noodles, boil for 3-4 minutes, put in a colander, put under cold running water, then grab the thread and shake to allow excess water to glass, lay on the cutting board, remove the thread, cut the funchose across with a sharp knife into a straw of the desired length.

1. Korean Funchoza

Products:

1. Vermicelli funchosa - 145 gr.

2. Carrots - 100 gr.

3. Fresh cucumbers - 145 gr.

4. Sweet pepper - 45 gr.

5. Garlic - 15 gr.

6. Greens - 30 gr.

7. Soy sauce, vegetable oil

How to cook Korean funchose:
  Funchozu pour boiling water for 5-7 minutes., Discard in a colander and rinse with cold boiled water. Chop all vegetables, except garlic and herbs, with a thin straw, chop the herbs and garlic finely. Grind chopped carrots with your hands until juice appears. Combine all the products and mix well, then leave for 2 hours in the cold to insist, before serving, mix thoroughly again.

2. Funchoza

Products:

1. Vermicelli Funchoza - 100 gr.

2. Carrots-150 gr.

3. Bell pepper - 150 gr.

4. Cucumbers - 150 gr.

5. Onions - 150 gr.

6. Vegetable oil

7. Salt, pepper, ground coriander

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

3. Funchoza with mushrooms and vegetables

Products:

1. Rice noodles - 250 gr.

2. Bulgarian pepper - 1 pc.

3. Carrots - 1 pc.

4. Zucchini - 1 pc.

5. Onion - 1 pc.

6. Tomato - 1 pc.

7. Boiled porcini mushrooms - 150 gr.

8. Beijing cabbage - 100 gr.

9. Fresh ginger to taste

10. Garlic to taste

11. Soya sauce

How to cook funchose with mushrooms and vegetables:

Bring the water to a boil, add salt, put the noodles in boiling water, remove the pan from the heat and leave the noodles for 5-7 minutes.

Then we discard the noodles on a sieve to glass the water.

In a pan, heat the olive oil. Spread finely chopped onions and carrots in the butter. Fry until golden brown and add zucchini and pepper, sliced \u200b\u200binto thin strips. Stew until vegetables are soft. Put the mushroom slices and simmer for a couple of minutes. Add finely chopped tomato and slaw. When the vegetables are soft, add chopped garlic, chopped ginger and soy sauce. Stir and put the noodles. Mix, heat and remove from heat.

4. Funchoza - curry with mushrooms and vegetables

Products:

1. Rice noodles - 150 gr.

2. Sweet pepper - 1 pc.

3. Carrots - 1 pc.

4. Cucumbers - 1 pc.

5. Champignon mushrooms - 100 gr.

6. Fresh cilantro - 20 gr.

7. Lemon juice - 1 tbsp. spoon

8. Olive oil - 4 tbsp. spoons

9. Soy sauce - 8 tbsp. spoons

10. White sesame seeds - 2 tbsp. spoons

11. Water - 50 ml.

12. Garlic - 2 cloves

13. Curry - 5 gr.

Marinade:

1. Soya Sauce

4. Lemon juice

5. Olive oil

How to cook funchose - curry with mushrooms and vegetables:
  The peculiarity of this dish is unusually chopped vegetables - a thin straw will certainly be a salad decoration.
  Peel and chop mushrooms. Dip in boiling water for 5 minutes, then drain the water, and put the mushrooms to the side. Peel the carrots. Then cut the cucumber and carrots into thin strips with a knife for peeling vegetables.
  Next, cut the carrots and cucumber into thin strips. Take a small pepper (or half), peel the seeds and cut into thin strips. Rice noodles for 3 minutes, pour cold water, then drain and pour boiling water for 5 minutes. In the meantime, prepare the marinade. To do this, take 50 ml of warm water, soy sauce, chopped cilantro, garlic (chopped), lemon juice and olive oil. Combine all ingredients in a saucepan and simmer for 2 minutes over low heat. Mix vegetables, mushrooms, noodles. Pour marinade, mix everything and leave for 30 minutes.

Then transfer funchose to a salad bowl and sprinkle with fried sesame seeds. The dish is ready.

5. Funchosa with beef

Products:

1. Boiled funchose - 300 gr.

2. Vegetable oil - 1 tbsp. spoon

3. Beef fillet - 300 gr.

4. Carrots - 2 pcs.

5. Bell pepper - 1 pc.

6. Onion - 1 pc.

7. Garlic - 2 cloves

8. Soy sauce - 2 tbsp. spoons

9. Salt, pepper

How to cook funchose with beef:

In a deep frying pan, heat the vegetable oil and fry the beef fillet in it,
  cut into thin slices. When the meat becomes golden, add carrots and Bulgarian
  pepper, sliced \u200b\u200bin thin strips, and onion, sliced \u200b\u200bin half rings.

Fry everything together for another 10 minutes, then add chopped garlic, soy sauce, salt, black
  pepper to taste, and simmer another 5 minutes.

To the prepared meat with vegetables add pre-boiled funchose, carefully
  mix, cover and warm over the smallest fire for 2 minutes.
  Pepper can be replaced with green radish, I don’t eat it in the family so I add pepper.

6. Classical funchose

Products:

1. Fungose \u200b\u200bnoodles

2. Meat (any)

3. Vegetable oil

4. Soya Sauce

6. Black pepper

7. Coriander

8. Red pepper

9. Carrots

10. Cucumber

11. Lemon juice and salt to taste

How to cook a classic funchose:

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

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

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

7. Korean style meat and carrot funchose

Products:

1. Meat - 200 - 300 gr.

2. Funchoza - 200 gr.

3. Onions - 3 pcs.

4. Korean carrot ready - 300 gr.

5. A little vinegar

6. Korean carrot seasoning

7. Salt, pepper.

How to cook Korean funkoza with meat and carrots:
  Thinly chop the meat (it is better if it is slightly frostbitten, then it’s easier to thinly chop), fry in vegetable oil, salt, add onion chopped in half rings, lightly fry, add Korean carrots here, mix, warm in a bowl more, combine the boiled funchose ( it is better to cut it right away) with meat and vegetables, add seasoning for Korean carrots, a little vinegar (as you like), salt if necessary, pepper, let cool, and of course try !!!

8.Funchosa with cucumber and carrots

Products:

1. Funchoza - 100 gr.

2. Korean carrots - 60 gr.

3. Soy sauce - 20 gr.

4. Garlic - 2 cloves

5. Fresh cucumber - 1 pc.

6. Olive oil

How to cook funchose with cucumber and carrots:
Boil the noodles, dry, let it cool. Cut the cucumber into long thin strips. Combine the noodles with carrots and cucumber, add soy sauce. Chop the garlic, mix with olive oil, season the salad and mix.
  This is a basic recipe for a funchose salad. If you add to these ingredients, for example, slices of fried chicken, you get a delicious salad with funchose and chicken - add products to your taste and invent your own recipes for salads with funchose - in principle, the possibilities in this case are endless, do not be afraid to show imagination. Meat, fish, and seafood, and a ton of other vegetables (eggplant, zucchini, bell pepper, radish, onion, etc.) are suitable.

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

Products:

1. Meat - 700 gr.

2. Funchoza - 250 gr.

3. Carrots - 1 pc.

4. Onion - 1 pc.

5. Garlic - 2 cloves

6. Soy sauce

7. Olive oil

8. Black pepper

How to cook funchose with meat (chicken, pork, beef):

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

10. Shrimp funchose

Products:

1. Funchoza - 100 gr.

2. Peeled boiled shrimp - 10 pcs.

3. Sweet pepper - 1/2 pc.

4. Chives

5. Garlic - 1 clove

6. Carrots - 1/2 pc.

7. Sesame oil - 2 teaspoons

8. Sesame seeds - 1/2 teaspoon

9. Soya sauce

10. Parsley

How to cook shrimp funchose:

Prepare funchose according to the instructions. Cut the vegetables into strips, put in a frying pan with vegetable oil and fry for 2-3 minutes, add the peeled ready-made shrimps, cook for 1 minute, add the garlic passed through the press, add the onion feathers, drizzle with sesame oil, soy sauce, add funchose, stir and simmer for a minute, before serving, sprinkle with sesame seeds and chopped parsley, serve funchose with shrimps hot or cold.
  There are many other ways to cook funchoses, but there is also a universal recipe - cook this noodle with your favorite foods and get a dish that will be the most delicious for you!

11. Funchoza with baked beets and egg pancakes

I love funchose, in my opinion, this is a universal product that absorbs all the aromas and taste of the ingredients mixed with it. This time I decided to experiment, we liked it. Neutral tastes of funchose and baked beets are perfectly complemented by spicy-sour-sweet dressing, well, and in addition to the herring, just mmmm ...

Products:

1. Funchoza - 100 gr. (dry)

2. Medium-sized beets - 1 pc.

3. Fresh cucumber - 1 pc.

4. Red onion - 1 pc.

For egg pancakes:

1. Chicken egg - 2 pcs.

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

3. Starch - 1 tbsp. spoon.

4. Parsley

Refueling:

1. Grain mustard - 1 tbsp. spoon.

2. Lemon juice - 2 tbsp. spoons.

3. Olive oil - 6 tbsp. spoons.

4. Garlic - 1-2 cloves (to taste)

5. Honey to taste.

How to cook funchose with baked beets and egg pancakes:

Wrap the beets in foil and bake in the oven at maximum temperature until soft (approximately 45-60 min., Depending on the size of the beets).

Funchoza pour boiling water for 5 minutes., Until soft, recline in a colander, rinse with cold boiled water. If desired, cut a long fungicosis with scissors in half or even shorter.

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

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

Mix funchose with prepared vegetables and pancake strips. For dressing, whisk olive oil, mustard, finely chopped garlic and lemon juice with a whisk, if you like sweet and sour sauces, I recommend adding a little honey to the dressing. We mix the dressing and the salad, put it in the refrigerator for another hour, so that the salad is infused. Serve with salted herring - very tasty.

"Home kitchen"  wishes you bon appetit!

In modern domestic cooking, unusual and interesting dishes borrowed from Asian cuisine are increasingly appearing. Funchose was not an exception - starch noodles (also called “glass” noodles), often served in the form of a salad (or cold / warm appetizers) with seasonings from carrots, onions, pickled peppers and other vegetables.

How to make funchose salad

Nowadays, the popular oriental dish, which has become the progenitor of Italian pasta, can be prepared in various ways, as well as optionally add all kinds of ingredients (meat, vegetables, mushrooms, sausages, sauces). Chinese vermicelli is very satisfying, but it has almost no taste, so noodles are best disclosed in salads, where there are many different components. Those who do not know how to cook funchose salad at home should check out some popular recipes from experienced chefs.

How to cook funchose

Like regular pasta, "glass" noodles must be pre-boiled. All the intricacies of this process are described on the packaging of the product, however, the average time for which the fungoza manages to acquire the desired consistency is considered an interval of 4-6 minutes. If the pasta is thin (less than 0.5 mm), then they are simply poured with boiling water in a deep bowl, covered with a lid and let it brew for no more than five minutes. In the case when the funchose in diameter is more than 0.5 mm, it is boiled in a pan, reducing the cooking time to three to four minutes.

Funchose Salad - Recipe

If you do not pay attention to the exotic name and unusual appearance, a starch noodle salad is prepared very simply. A classic quick recipe does not involve the use of a large number of ingredients, and it will take a little time for a culinary lesson. An oriental dish is usually prepared from "glass" pasta, vegetables and soy sauce. Consider one of the simple funchose salad recipes.

Ingredients:

• starch vermicelli - 150 g;
• cucumbers - 2 pcs.;
• sweet pepper - 1 pc.;
• carrots - 2 pcs.;
• garlic - 2 cloves;
• vinegar - 2 tsp;
• salt / spices / soy sauce - to taste;
• vegetable oil - 1-2 tbsp. l

Cooking method:

1. Before making a funchose salad, pour the noodles for 5 minutes with boiling water, leave for 3-5 minutes to infuse.
2. Wash the vegetables, cut the cucumber, carrots, bell pepper into thin strips.
3. In vegetable oil, fry vegetables for a short time, add garlic.
4. Salt as desired, add vinegar.
5. Mix vermicelli with vegetables and pour soy sauce (the amount is at the discretion of the cook).
6. Put the appetizer in the refrigerator for half an hour, serve it on the table.

With vegetables

In addition to standard vegetables, Korean funchose salads may include other fruits. Macaroni will taste great with tomatoes, green beans, hot peppers, Korean carrots, cauliflower. - It all depends on the desire of the hostess of the kitchen, on her taste preferences. How to make a salad with funchose and vegetables so that the dish looks like in the photo of cooking magazines? Very simple!

Ingredients:

• funchose - 300 g;
• tomatoes - 2 pcs.;
• cauliflower - 100 g;
• cucumber - 2 pcs.;
• bulgarian pepper - 1 pc.;
• salt / pepper / soy sauce - it tastes good.

Cooking method:

1. Brew funchose for 5 minutes in a separate container by simply adding boiling water.
2. Wash all vegetables in the meantime.
3. Cut cucumbers and peppers along in small strips.
4. Peel the tomatoes (dip the vegetables in boiling water for a few seconds, after which the peel should be easily removed), cut into cubes.
5. Cut the cauliflower into small pieces.
6. Strain pasta through a colander.
7. Mix all the ingredients in a plate, salt, pour soy sauce.
8. For beauty and unusual taste, you can grind the dish with a small amount of sesame.

With Chiken

Very often, funchose is called rice noodle because of its characteristic white color. Chicken fillet goes well with vermicelli, so there are many recipes for a popular oriental dish with the meat of this bird. As additional ingredients, you can use any vegetables that the hostess of the kitchen likes. How to cook chicken funchose? Lighter than light, but first you need to make dressing sauce. Just mix:

• olive oil - 3 tbsp. l .;
• sugar - 0.5 tsp;
• wine vinegar - 150 ml;
• salt, red and black pepper to taste.

Ingredients:

• rice pasta - 500 g;
• iceberg lettuce or lettuce - 2 pcs.;
• chicken breast - 250 g;
• cherry (tomatoes) - 5 pcs.;
• onion - one head (onion);
• vegetable oil (preferably olive) - 1 tbsp. l

Cooking method:

1. Wash the chicken fillet thoroughly, soak the moisture with paper towels, salt and pepper.
2. Cut the chicken breast into small cubes and, using butter, sauté over high heat until golden brown.
3. Cut cherry tomatoes into 4 parts, and onion in half rings.
4. Throw the noodles into boiling water and let it boil for 3-4 minutes, and after that - drain the water through a colander, let the excess liquid drain completely.
5. In a bowl, mix lettuce, fried chicken, onions and tomatoes.
6. Add to the appetizer a pre-made vermicelli, dressing and sprinkle with pine nuts.

In Korean

A salad will be very tasty if you add some unexpected element to it, for example, an omelet with tomatoes. Cooking such an unusual dish will take only 20 minutes, and the taste will be unsurpassed. There are several interesting recipes on how to cook Korean style funchose with scrambled eggs, consider one of them. Many ingredients will not be needed, since only eggs and a ready-made salad dressing will be added to the classic set. So, how to make funkoza in Korean for three people.

Ingredients:

• eggs - 2 pcs.;
• cream - 10 g;
• funchose - 40 g;
• tomatoes - 1 pc.;
• pepper and cucumber - 1 pc.;
• soy sauce - 2 tbsp. l .;
• ready salad dressing - 1 pc.

Cooking method:

1. Beat the eggs in a small bowl and beat them with cream until smooth.
2. On low heat, fry the mixture on both sides to make a thin omelet.
3. Wash vegetables, peel seeds and stalks, cut into cubes or strips.
4. Boil water and boil the glass pasta for 1-2 minutes.
5. Mix noodles and vegetables, pour salad dressing or dressing.
6. Serve on the table.

With cucumber

A real decoration of the festive table will certainly be a Chinese salad with funchose, cucumber, bacon, herbs and walnuts. The recipe is very simple to implement, and the time it takes to cook is only twenty minutes. The funchose salad with cucumbers does not have sharp ingredients, unlike the oriental options, so you can eat it without any restrictions.

Ingredients:

• “Glass” noodles - 150 g;
• cucumbers - 2 pcs.;
• bacon - 40 g;
• soy sauce - 20 g;
• green cilantro - 0.5 bunches;
• walnuts - 20 g;
• vegetable oil - 1 tbsp. l .;
• salt / pepper - to taste.

Cooking method:

1. Funchozu put in a bowl full of boiling water, wait 4 minutes and drop on a sieve.
2. Cut the bacon into thin strips, fry for several minutes in vegetable oil.
3. Wash the cucumbers, peel, cut into small oblong strips.
4. Rinse cilantro under running water, finely chop.
5. Combine the “glass” vermicelli, herbs and bacon.
6. Salt, pepper, season with soy sauce.
7. To top it down, sprinkle the dish with a small amount of walnuts and serve.

With meat

“Glass” vermicelli goes well with all types of meat (pork, chicken and even lamb), so you can safely not follow the classic recipe and experiment - change products as you wish. For this recipe for a salad with funchose and meat, you need beef. The dish will be tender, tasty and light. Oregano and a teaspoon of cane sugar in a dressing will add piquancy to the dish.

Ingredients:

• beef tenderloin - 150 g;
• noodles - 180 g;
• tomato - 1 pc.;
• oregano - 1 tsp;
• soy sauce - 3 tbsp. l .;
• cane sugar - 1 tsp;
• bay leaf - 1 pc.;
• canned peas - 60 g.

Cooking method:

1. Boil the beef (40 minutes), adding laurel fox and pepper (for flavor) to the pan.
2. Drain the juice from a can of peas, wash the tomato, cut into cubes.
3. Boil funchose for 5 minutes, rinse under running water.
4. Prepare the marinade by mixing sugar, oregano and soy sauce.
5. Cut the beef into thin slices and combine in a plate with the rest of the ingredients: noodles, tomato, peas and marinade.
6. You can serve the dish to the table both warm and cold.

With bell pepper

One of the main elements of the classic recipe for funchose is bell pepper. Without this ingredient, the salad will not be so tasty and juicy. If you add one more component - eggplant, then the aroma of the dish can drive any gourmet crazy. The salad is prepared very quickly, so it can be safely included in the standard everyday menu. And the main secret of a dish from funchose with eggplant and bell pepper is to prevent vegetables and noodles from cooling down.

Ingredients:

• eggplant - 2 pcs.;
• funchose - 150 g;
• bell pepper - 2 pcs.;
• korean carrots - 40 g;
• salt / pepper - to taste;
• vegetable oil - 30 g.

Cooking method:

1. Cut the eggplants into medium slices, fill them with water in a bowl, add salt and leave to soak.
2. In the meantime, boil the water, put the "glass" noodles in a pan, cook for 3-4 minutes, fold in a colander.
3. As soon as the salt in the container with the eggplant is completely dissolved, remove the vegetables, fry them in vegetable oil along with chopped thin strips of pepper.
4. Mix all the ingredients while they are hot, season the salad with oil from the pan.
5. Salad ready!

With seafood

Another component that can be varied with starch noodle salad is seafood. You will get a light and very healthy dish with a lot of vitamins. Salad is suitable for festive tables, as well as a diet for every day. Salad with funchose and seafood (you can use any: crab meat, mussels, squid, shrimp, etc.) is prepared quickly and easily.

Ingredients:

• seafood (shrimp, mussels) - 150 g each;
• funchose - 150 g;
• tofu - 50 g;
• bell pepper - 1 pc.;
• garlic - 2 cloves;
• soy sauce - 3 tbsp. l .;
• seasonings for seafood (to your taste) - 1.5 tbsp. l .;
• olive oil - 3 tbsp. l .;
• thyme - 1 branch;
• leek - 1 pc.

Cooking method:

1. Wash and slice the leeks and bell peppers.
2. Heat a pan with olive oil, fry the thyme with garlic, and then remove.
3. Put the vegetables in the oil, saturated with the aroma of thyme and garlic, fry for five minutes.
4. Add seasonings, shrimp, mussels to the pan, fry for a few more minutes.
5. Dip the funchose in boiling water for 1-2 minutes, and then pour it into the pan to the remaining ingredients.
6. Cook for 3-4 minutes stirring constantly.
7. Already in the finished dish add tofu, soy sauce.
8. Enjoy your meal!

With mushrooms

If you combine the “glass” noodles with mushrooms and vegetables, then the taste of the cooked food miraculously transforms for the better. Such a dish can surprise guests who suddenly visited your house, and if everything is done correctly, it will look no worse than in the photo of cooking magazines. Fungose \u200b\u200bsalad with mushrooms is quick, easy to make.

Ingredients:

• funchose - 150 g;
• mushrooms frozen - 300 g;
• parsley - 0.5 bunch;
• carrot - 1 pc.;
• salt, red pepper - to taste;
• onion - 1 pc.

Cooking method:

1. Put mushrooms in a pan with a small amount of oil, fry over medium heat for 5-6 minutes.
2. Cut the onions in half rings, and rub the carrots on a coarse grater.
3. Add vegetables to the mushrooms and fry for another five minutes.
4. Funchozu pour boiling water for four minutes.
5. Finely chop the greens.
6. Mix all the salad ingredients, sprinkle with red pepper, salt.
7. Serve on the table.

With Korean carrots

One of the important elements of Asian cuisine is Korean carrot. It is used in many dishes; funchose salads are no exception. The taste is unusual, but extremely pleasant. Carrots give the noodles sourness and speckles, which cannot but please the followers of oriental cooking. Moreover, the dish is prepared quickly, in just 15 minutes, so any housewife will be able to surprise the household with a spontaneous and tasty dinner. Korean carrot funchoza is done like this.

Ingredients:

• noodles - 200 g;
• cucumber - 1 pc.;
• korean carrots - 100 g;
• soy sauce - 3 tbsp. l.,
• salt - a pinch;
• sweet pepper - 1 pc.

Cooking method:

1. Funchozu leave in boiling water for 5-6 minutes.
2. Meanwhile, cut the pepper, cucumber into strips.
3. Put vegetables in a preheated pan, pour over the sauce, simmer over low heat.
4. After 5 minutes, add the noodles, salt.
5. Combine all the components of the funchose salad with Korean carrots in a pan.
6. Let the funchose salad cool, serve it to guests.

Sausage

Funchose salad is appreciated by many for its easy interchangeability of ingredients, and their availability allows you to cook a dish every day in different ways. An unexpected but no less tasty element can be the usual sausage. The result will be a fragrant dish that will look no worse than on a cool food photo portal. Funchoza with sausage is prepared in a matter of minutes.

Ingredients:

• “Glass” noodles - 150 g;
• sausage or ham (to your taste) - 150 g;
• mayonnaise - 30 g;
• egg - 2 pcs.;
• pickled cucumbers - 2 pcs.

Cooking method:

1. Hard-boiled eggs, peel, chop finely.
2. Cut the sausage and pickles into strips.
3. Bean or rice vermicelli pour boiling water for 5-7 minutes.
4. Mix all the ingredients in a deep bowl (it is better to cut the funchose so that it is not long).
5. Season the salad with mayonnaise - it's ready!

Funchose sauce - cooking secrets

Marinade for salads from funchose can be different. Cooks use soy sauce, sesame oil, ground coriander, ginger, herbs, balsamic vinegar and much more. A few secrets on how to make a dressing for funchose:

1. Mix as many different components as possible - choose your perfect taste.
2. Always use the main element of all dressings - soy sauce (it must be of high quality). It is not necessary to follow the principle “the more expensive, the better”, the main thing is that the customer likes the taste.
3. The ingenuity will be given originality with ingredients with a pronounced taste: lemon, garlic, coriander, fragrant greens.
4. Using a blender, you can make dressing from solid products, for example: squid, cheese, plant roots (ginger, coriander).

Video

Many probably saw salads of translucent thin noodles with carrots, cucumbers, bell peppers, other vegetables, mushrooms and meat in stores. This noodle is funchose. It is made from starch, and in Asia it is one of the most popular products. It softens the spice of Asian cuisine and, thanks to its neutral taste, goes well with any ingredients. In addition, the funchose salad looks very appetizing. If you want to add a touch of freshness to your diet and make the menu more savory, you can prepare your own snacks from funchose by purchasing these noodles in a dry form at the supermarket.

Cooking features

Do not be afraid that, being unfamiliar with Asian cuisine, you will not be able to cook funchose correctly. There is absolutely nothing complicated in its preparation, the main thing is to know the basic principles.

• Funchoza can be of different thicknesses. The choice of the method of its preparation depends on this: thick noodles having a diameter of more than half a millimeter are boiled in boiling water for 3-4 minutes, a maximum of 5 minutes, if the noodles are already very wide. In this case, the technology differs little from cooking pasta: boil water, dip funchose into it, cook it at the right time, put it in a colander and wash it. The only thing that must not be allowed to digest fungoza: it must be soft, but at the same time crispy. If the noodles are very thin, like a cobweb, they are not boiled, but steamed, pouring boiling water for several minutes.
• In order to prevent the fungicose from sticking together, odorless vegetable oil, 20 ml per liter of water, is added to the water during its cooking. At the same time, funchose is prepared in a large pan, since 100 g of dry starch noodles need at least a liter of water.
• Funchoza in the form of skeins is cooked in a special way: first skeins are tied with a thread, passing it through the center, and then they are boiled, washed, cut, removing the thread. In this case, oil is necessarily added in the amount indicated above.
• If the composition of salad dressing includes soy sauce, then salt is not needed in which the noodles are boiled. Otherwise, it is added per 1 teaspoon (without slide) per 1 liter of water.
• Funchose salad will be tastier if you give it time to stand in a cool place and soak in the aroma of sauce and spices. It will be saturated with the sauce sooner if the dressing is heated before being added to the salad.

Knowing the basic principles, you can easily prepare a salad of funchose according to any of the recipes you like.

Korean Fungose \u200b\u200bSalad with Carrots and Meat

• boiled meat (beef or pork) - 0.3 kg;
• korean carrots (ready-made) - 0.3 kg;
• onions - 0.3 kg;
• funchose - 0.3 kg;
• seasoning for Korean carrots - 10 g;
• grape vinegar (3 percent) - 20 ml;
• vegetable oil - 20 ml;
• soy sauce - 20 ml.

Cooking method:

• Cut the meat into thin strips.
• Peel the onion, cut it into thin half rings.
• Steam a thin funcho for 5 minutes. Take it out of the water, mix with oil.
• Combine funchose with meat and onions, mix it all with Korean carrots.
• Combine vinegar with seasoning and vinegar. Add this mixture to the salad, mix. Let it brew for an hour.

Korean-style carrot and cooked carrot salad is cooked quickly. The inclusion of meat in the recipe makes it more satisfying and appetizing.

Fungose \u200b\u200bsalad with carrots

• funchose - 150 g;
• carrots - 0.3 kg;
• onions - 100 g;
• soy sauce - 20 ml;
• wine vinegar (3 percent) - 20 ml;
• vegetable oil - 20 ml;
• chilean pepper - 0.5 pod.

Cooking method:

• Cut or grind as finely as possible with a blender into a paste of Chilean pepper. Dilute the resulting mass with vinegar, soy sauce and vegetable oil. Lightly heat this mixture to make the dressing warm.
• Peel the carrots and grind it with a special grater designed for cooking Korean salads.
• Peel the onion. Cut the onion into 5 pieces. Chop the onions into thin quarters of rings.
• Funchoza, preferably thin, cook, focusing on the instructions of the manufacturer.
• Mix onions and carrots with funchose, season with warm sauce. Put it in a cool place for an hour.

Despite the fact that the recipe for this salad is simple, it turns out to be tasty and mouth-watering.

Funchosa Salad with Cucumber

• funchose - 100 g;
• carrots - 150 g;
• cucumber - 0.2 kg;
• onions - 100 g;
• ground dried garlic - 5 g;
• seasoning for carrots in Korean - 10 g;
• vegetable oil - 100 ml;
• table vinegar (9 percent) - 5 ml;
• salt to taste.

Cooking method:

• Fill a three-liter pot with half water. Bring to a boil. Add to the water a tablespoon of oil, vinegar (half a teaspoon), salt to taste. Dip the noodles in boiling water, cook for 3 minutes, and discard into a colander. No need to rinse.
• Peeling carrots, cut into thin long strips using a peeler. Cut the cucumber with the same stripes.
• Onion, freeing from the husk, cut into thin half rings.
• Combine all four components, mix gently.
• From the remaining oil and vinegar, make a dressing by adding Korean carrot seasoning and dried garlic. Season the salad.

An hour later, when the vegetables and noodles are marinated, the salad can be served.

Chili Pepper Salad

• funchose - 0.25 kg;
• bell pepper - 0.5 kg;
• cucumbers - 0.3 kg;
• sesame oil - 40 ml;
• soy sauce - 40 ml;
• ground black pepper to taste.

Cooking method:

• Wash bell peppers. It is better to take peppers of different colors: so the salad will turn out brighter and more appetizing. Cut the stems from the peppers, remove the seeds.
• Cut the pulp of bell pepper into thin strips.
• Wash the cucumbers, dry, cut into thin semicircles.
• Steam thin funchose, pour boiling water for 5 minutes. Remove from water, put on a cutting board. When the fungoza has cooled slightly, cut it into pieces of about 5 cm.
• Mix funchose with pepper and cucumber. Season with a mixture of sesame oil, soy sauce and ground black pepper.

An appetizer prepared according to this recipe is not too spicy, so even children can eat it.

Funchose salad with vegetables

• funchose - 0.3 kg;
• tomatoes - 0.2 kg;
• cauliflower - 100 g;
• cucumbers - 0.3 kg;
• bell pepper - 0.25 kg;
• vegetable oil - 20 ml;
• salt, pepper, soy sauce - to taste.

Cooking method:

• Pour the tomatoes over boiling water. Clean. Cut into several pieces and remove the seeds. Cut the flesh into small cubes.
• Cut the cauliflower into small pieces. If you do not recognize raw cabbage in salads, you will first have to boil it, but still not until fully prepared.
• Bell pepper, removing seeds from it, cutting the stem, cut into small squares or strips.
• Cut the cucumbers into cubes or strips, depending on what shape you have slices of pepper.
• Prepare the funchoza as indicated on its packaging.
• Mix noodles with vegetables, pepper and salt. Instead of salt, you can add soy sauce.
• Add oil, gently mix again.

The combination of fresh vegetables, including cauliflower, and funchose gives the appetizer piquancy, despite the simple composition of the dressing.

Fungose \u200b\u200bsalad with meat and cabbage

• funchose - 0.25 kg;
• boiled meat (beef or pork) - 0.2 kg;
• chinese cabbage - 100 g;
• carrots - 100 g;
• daikon - 100 g;
• sweet pepper - 0.2 kg;
• onions - 100 g;
• a mixture of peppers - 5 g;
• soy sauce - 30 ml.

Cooking method:

• Peel the carrots and grate on a special grater designed for cooking Korean snacks. Can be cut into thin long strips using a peeler.
• Onions, peeling, cut into thin half rings.
• Clean daikon, grate. You can use either a special grater or a regular grater. In the latter case, it is better to choose a side with large holes.
• Separate a few sheets of Beijing cabbage, rinse them, dry and chop finely. If desired, you can use white cabbage instead of Beijing cabbage, but the taste in this case will be different.
• Wash sweet peppers, cut the stem. After removing the seeds, cut the pepper into thin quarters of rings.
• Cut the finished meat into thin long cubes or small cubes.
• Boil until cooked.
• Mix noodles, vegetables and meat in a large salad bowl.
• Mix a mixture of peppers in soy sauce and season the salad. If desired, you can add a little odorless vegetable oil to it.

A funchose salad with meat and cabbage turns out to be juicy, light and healthy. At the same time, it satisfies hunger well.

Funchose salad with meat

• meat (beef, pork, chicken) - 0.7 kg;
• funchose - 0.3 kg;
• carrots - 150 g;
• onions - 100 g;
• garlic - 2 cloves;
• soy sauce - 40 ml;
• vegetable oil - 40 ml;
• black pepper to taste.

Cooking method:

• Boil the meat, remove from the broth and cool. Strain the broth.
• Pour funchose with hot broth, if necessary, put the pan on the fire and boil for a couple of minutes. If the funchose is thin, you do not need to boil: just hold it for several minutes in a hot broth under a lid.
• Peel the carrots and cut into thin strips. If desired, you can grate on a special grater.
• Peel the onion and cut into thin half rings.
• Cut the cooled meat into small cubes.
• Mix meat with funchose and vegetables.
• In a separate container, heat the mixture of vegetable oil and soy sauce. Combine the dressing with garlic and ground black pepper.
• Pour the dressing into the salad, mix. For a couple of hours, put the salad in the refrigerator so that the fungoza is saturated with the aroma of spices and vegetables, and the vegetables become a little softer and more piquant.

Due to the large amount of meat, the funchose salad prepared according to this recipe is hearty. Especially men will like it. If you like sharper snacks, you can add red with black pepper and add a teaspoon of table vinegar (9%) to the dressing.

Shrimp Fungose \u200b\u200bSalad

• funchose - 0.2 kg;
• peeled shrimp - 0.25 kg;
• bell pepper - 0.2 kg;
• carrots - 150 g;
• garlic - 2 cloves;
• green onions - 50 g;
• fresh parsley - 50 g;
• sesame oil - 80 ml;
• sesame seeds - 10 g;
• soy sauce to taste.

Cooking method:

• Boil shrimps in salted water with the addition of black pepper.
• In pepper, cut the stem. Cut the fruit into 6 pieces along. Cut the flesh into thin strips.
• Chop green onions and parsley individually with a knife.
• Chop onions, peeling from the husks, halves of the rings.
• Pass garlic through a press, mix it with a spoonful of sesame oil.
• Pour the remaining oil into a pan and heat. Put vegetables in it and fry them for 10 minutes.
• Add shrimp and garlic oil, as well as soy sauce to taste.
• Cover and simmer for 5 minutes over low heat. Remove from the stove.
• Prepare the funchose according to the recipe indicated on the package. Mix with the contents of the pan.

Serve a salad prepared according to the recipe, you can both cold and warm. In any case, after it is laid out on plates, it should be sprinkled with chopped parsley and sesame seeds.

Fungose \u200b\u200bsalad with meat and canned green peas

• funchose - 0.2 kg;
• boiled meat - 0.2 kg;
• tomato - 150 g;
• canned green peas - 100 g;
• oregano - 5 g;
• cane sugar - 5 g;
• soy sauce - 50 ml.

Cooking method:

• Cut boiled meat into thin strips.
• Dice the tomato.
• Drain the water from a jar of peas, measure the right amount of product.
• Prepare starch noodles according to package instructions.
• Combine oregano, sugar, and soy sauce in a separate container.
• Put in the salad bowl funchose, tomatoes, green peas. Add sauce to them, mix.

This funchose salad with meat is served both cold and warm.

Other ingredients can be added to the funchose salad. It goes well with canned mushrooms, green beans, boiled chicken breast, seafood. So you can discover new tastes for yourself at least every day.