What sauce to buy for funchose salad. Korean funchose dressing

27.06.2020 Restaurant notes

Noodles made from green bean starch or other crops are one of the most common foods in Asian cuisine. In recent years, funchose has become available for our compatriots. Korean-style funchose is especially popular: various snacks made from so-called "crystal noodles" are sold in many stores and are in demand, especially among those who prefer spicy dishes. You can prepare a similar funchose salad at home if you know the features of the technology and several suitable recipes so that you have plenty to choose from.

Cooking features

Funchoza is considered to be cooked correctly if it becomes flexible and soft, but at the same time retains some elasticity and even crunchiness. This effect can be achieved only if you know the features of the technology.

Not in all cases, funchose needs to be boiled. If it is thin, like threads, it is not boiled, but steamed, that is, it is poured with hot water, covered with a lid and left for an average of 5 minutes. If the cross-section of the noodles has a diameter exceeding half a millimeter, it is advisable to boil it. It is cooked in the same way as pasta, so even a novice housewife will not have any difficulties with this. It is only important not to exceed the cooking time. It usually takes 3 to 5 minutes. More precise instructions can be found on the packaging.
During or after cooking, funchose can stick together. To prevent this from happening, you need to cook it in a large amount of water: for 100 g of dry noodles, you need to take at least a liter of water. Therefore, a large pan is required.
Adding vegetable oil to the water when cooking funchose will protect it from sticking. The optimal ratio is considered to be 20 ml of oil per liter of water. In this case, the oil should be taken refined, odorless.
Boiling funchose in skeins requires a special approach. They are tied with a thread before cooking. Cook in water with the obligatory addition of a small amount of salt and oil. After shaking off, remove the thread, cut the noodles into several parts.
To prepare funchose in Korean, it is convenient to use a ready-made dressing for Korean snacks or a specially selected mixture of seasonings. However, if you wish, you can prepare the dressing yourself by combining the seasonings and main ingredients to your liking. The main thing is that the dressing should include vegetable oil, soy sauce, garlic, ground red pepper or fresh chili. It is desirable to include in the composition of rice vinegar or ordinary vinegar with the addition of sugar, coriander, black pepper. It is possible to add other spices and spices. Then the finished funchose salad will taste like Korean cuisine.
Before serving, the prepared salad must be kept for an hour in a cool place. This is done in order to allow time for the ingredients to soak in the aroma of the spices.

Korean funchoza is made with the addition of various vegetables, mushrooms, and meat. Therefore, the range of tastes of snacks with this name is very wide.

A simple Korean funchose recipe

funchose - 0.2 kg;
carrots - 150 g;
Bulgarian pepper - 0.2 kg;
garlic - 3 cloves;
vegetable oil - 30 ml;
soy sauce - 10 ml;
table vinegar (9 percent) - 5 ml;
seasoning for salads in Korean - 10 g;
sugar - a pinch;
water - 20 ml.

Recipe for the occasion::

Cooking method:

Crush the garlic with a special press.
Dilute the seasoning with water, add soy sauce and garlic, stir.
Pour in a teaspoon of vinegar, add sugar and vegetable oil, mix well again.
Wash the pepper. Remove the stalk and extract the seeds. Cut the pulp into thin strips.
Peel and grind the carrots for making Korean salads. If you do not have such a grater, simply use a vegetable peeler to cut the carrots into long thin strips.
Steam the thin funchose for 5 minutes. Remove from water, rinse with cold water. Cut into pieces about 4-5 cm long.
Mix funchose with carrots and peppers, season with prepared sauce.

The salad can be served when infused. To do this, you need to put it in a cool place for a period from an hour to 4 hours. It is not recommended to store such a snack for more than a day.

Korean funchoza with cucumbers

funchose - 0.3 kg;
carrots - 100 g;
Bulgarian pepper - 0.25 kg;
cucumbers - 0.25 kg;
onions - 100 g;
garlic - 5 cloves;
ground coriander - 5 g;
ground red pepper - 5 g;
sugar - 5 g;
grape vinegar (3 percent) - 50 ml;
soy sauce - 50 ml;
ground black pepper - 5 g;
vegetable oil - 50 ml.

Cooking method:

Wash the bell pepper. After removing the seeds and stem, cut the rings into thin quarters.
Remove the husk from the onion, cut it into thin half rings.
Cut the cucumbers into semicircles or strips.
Grind the peeled carrots on a Korean snack grater.
Mix vegetables.
Boil the funchoza until tender, following the instructions on the package. Cut it into about 10 cm pieces. Mix with vegetables.
Pass the garlic through a press, mix with vinegar, soy sauce, sugar and spices. Add vegetable oil, stir.
Season the salad and refrigerate for an hour.

The salad for this recipe is fresh, light, but rather spicy. It can be served instead of a side dish for meat dishes, including barbecue.

Korean funchoza with chicken and zucchini

funchose - 0.2 kg;
chicken breast fillet - 0.25 kg;
Bulgarian pepper - 0.2 kg;
carrots - 150 g;
zucchini - 0.25 kg;
garlic - 3 cloves;
chilean pepper - 1 pod;
soy sauce - 60 ml;
vegetable oil - 40 ml;
rice or grape vinegar (3 percent) - 10 ml;
sugar (if grape vinegar is used) - a pinch.

Cooking method:

Boil the chicken breast until tender, cool and cut into small cubes.
Peel vegetables. Grind the zucchini and carrots on a grater for Korean salads, cut the bell peppers into strips, mash the chili peppers using a blender, pass the garlic through a special press.
Place funchoza in chicken broth, steam or boil in it until tender.
Mix the mass of chilean pepper with garlic, dilute them with soy sauce. Add oil, vinegar, sugar. Stir.
Combine vegetables and boiled chicken pieces with funchose and spicy Korean sauce.

If you are not used to eating zucchini raw, even in salads, you can pre-fry it lightly in oil. In this case, the composition of the sauce should include a little less oil than indicated in the recipe.

Funchoza in Korean is one of the most popular Asian dishes among our compatriots. Such an appetizer will appeal to those who love spicy and want to diversify their diet with dishes with a new taste.

Asian cuisine has been very popular in Russia for many years. Among the abundance of sauces, seasonings, seaweed and seafood, a separate place is occupied by Asian noodles, so beloved in the East and so unlike our pasta. Undoubtedly, one of the most interesting is glass noodles, or funchose, recipes with which you can prepare a lot of interesting and bright dishes with a unique Asian flavor.

Real Asian dishes are prepared not only in restaurants, but also in home kitchens. And authentic products can be bought in almost any supermarket in the country. Despite the spread of Asian food in Russia, many still confuse some of its varieties, in particular funchose and rice noodles. In fact, these are completely different products both in taste and in the method of preparation.

Rice noodles are made from rice flour, and funchose is made exclusively from starch, usually legumes, but sometimes rice or potato.

If in dry form these noodles are similar to each other, then when cooking you will definitely see the difference. Rice will become snow-white, but starchy funchose will become completely transparent. That is why it is called glass.

Due to its composition and lack of flour, funchose is a healthier option for noodles. In addition, such noodles are bland and practically have no taste of their own, but they perfectly absorb the aromas of other products. That is why funchose is rarely prepared as a side dish or as an independent dish. It is usually accompanied by sauces, meats, seafood, vegetables and spices.

How to fry noodles properly

The most popular way to prepare funchose is to boil and mix with other ingredients. However, fried glass noodles are also delicious and have an unusual crunchy texture.

Since funchose is prepared very quickly, it does not need to be boiled before frying, but it will need to be soaked.

To do this, pour boiling water over the noodles and leave for 6 minutes.
Then rinse with cold water and immediately fry in a little hot vegetable oil for no more than 5 minutes.
Add salt and black pepper to the noodles.
Place on a paper towel and pat dry to remove excess oil.

Crispy funchose can be served with fried chicken, vegetables, seafood.

Chinese funchose noodles with vegetables

To make a Chinese-style snack, take:

200 grams of noodles;
fresh cucumber;
Bell pepper;
3 carrots.

Dressing for funchose:

clove of garlic;
a bunch of cilantro;
Art. l. soy sauce;
Art. l. rice vinegar;
h. l. sesame oil.

Cooking like this:

To get started, prepare a dressing by chopping the garlic and herbs and mixing them with the liquid ingredients.
Prepare funchose by boiling it in two liters of boiling for about 5 minutes.
At this time, cut the vegetables into thin strips.

Combine all the salad ingredients in a bowl and refrigerate for a couple of hours to mix the flavors and aromas of the dish.

Funchose and shrimp salad

If you want to add even more flavor to the glass noodles, prepare a salad with funchose and large shrimp.

Take:

100 grams of noodles;
20 king prawns;
onion;
1 carrot;
1 sweet pepper;
2 cloves of garlic, minced;
1 chili pepper;
2 tablespoons grated ginger root
a tablespoon of fish sauce;
juice from 1 lemon;
a tablespoon of sugar;
a teaspoon of sesame oil.

So, this time we cook funchose with shrimps:

Combine the dressing with the garlic, ginger, chili, sugar, and liquid ingredients.
Boil the shrimps for 5 minutes, peel and put in the dressing to marinate.
Cut the vegetables into thinner strips and fry for a few minutes.
Boil the noodles, mix with shrimp, dressing and vegetables. Let the salad soak for 15 minutes and serve.

Cooking in Korean

Korean cuisine, like Chinese, is rich in recipes with funchose.

Take:

200 grams of glass noodles;
250 grams of chicken fillet;
1 salad pepper;
1 carrot;
1 zucchini;
3 cloves of garlic;
1 pod of hot pepper;
60 ml soy sauce;
40 ml of vegetable oil;
10 ml rice vinegar.

Getting started:

For a Korean funchose dish, boil the breast and cut it.
The zucchini and carrots should be cut into strips. You can use a special Korean salad grater to cut vegetables into long thin strips. Chop the salad peppers into strips.
Crush the garlic and spicy pod or grind into a gruel with a blender.
Boil funchoza in boiling water for 5 minutes. Stir the noodles constantly, otherwise the starch in its composition will simply blind it into one lump.
Dissolve the garlic and pepper with soy sauce, oil and vinegar - you get a dressing. Combine vegetables and funchose with chicken and dressing.

Seafood recipe

A quick, but very tasty and satisfying dish, you can make funchose with shrimp, octopus, squid, mussels and other seafood.

Prepare:

1 pack of frozen seafood cocktail;
2 skeins of funchose;
1 centimeter chili pod
1 clove of garlic;
1 tbsp. l. sesame oil;
1 tbsp. l. sunflower oil;
2 tbsp. l. oyster sauce;
2 tbsp. l. soy sauce;
3 tbsp. l. rice vinegar;
1 sprig of cilantro;
1 tbsp. l. sesame seeds.

For this recipe, boil the funchose so that it retains the shape of the nest.

To do this, pass a thread into its middle and tie. Dip the nest in boiling water and turn off the heat. Place the lid on the pot and cook the noodles for 5 minutes. Pull the funchose out by the end of the thread and cut it.

The further algorithm of actions is simple:

Chop the pepper and garlic finely. Pour the sunflower oil into a wok, heat it, and then fry the spicy mixture in it.
Place frozen seafood next. Stir constantly and toss food in the pan.
Pour in oyster sauce and rice vinegar.
Next, put the boiled noodles, washed with cold water, into the wok. Stir constantly and add the rest of the ingredients very quickly, otherwise the dish will turn into a lump of paste.
Pour in the sesame oil and soy sauce, add the chopped cilantro and sprinkle the sesame seeds on the noodles.

Funchoza with chicken and vegetables

For this dish, take:

200 grams of funchose;
a pound of chicken breast;
400 grams of fresh champignons;
bell pepper;
onion;
a few cherry tomatoes;
3 cloves of garlic;
vegetable oil for frying;
salt, pepper, sesame seeds;
60 ml teriyaki sauce.

Cooking!

Cut the chicken, mushrooms, peppers and onions into thin strips. Boil funchoza and rinse.
Fry the mushrooms in a frying pan in hot oil for 5 minutes, add the onion and fry the same amount more.
Another 5 minutes will be spent on the chicken, which is laid out next.
Add salt, pepper and tomato quarters. Reduce heat and let vegetables simmer for another 10 minutes.
Top with the noodles, sesame seeds and teriyaki sauce. Heat everything together for 5 minutes and serve.

With Korean carrots

A bright and tasty salad will come out of:

140 grams of noodles:
2 cucumbers;
a clove of garlic;
200 grams of Korean carrots;
black and white sesame;
soy sauce.

Boil the noodles, cut the cucumber into strips or grate on a special Korean grater. Combine the noodles, cucumber, squeezed garlic and carrots. Season the salad with sesame seeds and soy sauce.

Noodles with soy sauce

Soy sauce will perfectly complement funchose, impregnating it with its bright salty taste.

For a hearty funchose dinner, take:

300 grams of glass noodles;
300 grams of beef tenderloin;
2 carrots;
1 yellow salad pepper;
2 cloves of garlic;
1 onion;
3 tbsp. l. soy sauce;
2 tbsp. l. vegetable oil.

Getting started:

Boil the noodles according to the instructions.
Heat oil in a skillet and fry the meat, cut into thin strips.
While the meat is frying, squeeze out the garlic, cut the onion into feathers, carrots and peppers into thin strips. By the way, pepper can be replaced with green radish, it will add pungency and piquancy.
When the meat is browned, add the vegetables to it and sauté everything together, stirring constantly, for about 10 minutes.
Then pour the soy sauce into the pan and add the funchose. Mix everything, remove heat, cover and let stand for 2 minutes.

Funchoza with asparagus and green beans

Delicate asparagus and green beans are great for a cool, refreshing, low-calorie salad.

Take:

half of the funchose package;
150 grams of asparagus;
150 grams of green beans;
100 grams of hard cheese;
1 carrot;
4 tbsp. l. soy sauce;
sesame oil - 1 tbsp l .;
greens to taste.

We will cook like this:

Boil the noodles, then discard in a colander and rinse with cold water.
Cut the carrots into cubes or grate for Korean carrots. Fry it in hot sesame oil.
Put asparagus and beans on the carrots, add a little water and simmer for 10 minutes.
Then add the noodles, soy sauce and grated cheese to the vegetables. Chop the herbs and place in a serving dish.

With mushrooms and bell peppers

The Korean salad with the hard-to-pronounce name Chaphae is perfect for both dinner and lunch.

Prepare:

100 grams of beef;
3 dried shiitake mushrooms;
3 fresh mushrooms;
2 cloves of garlic;
100 grams of glass noodles;
100 grams of spinach;
1 egg yolk;
onion;
some green onions;
1 carrot;
half sweet pepper;
sesame seeds;
sunflower and sesame oil, soy sauce, cane sugar - 30 ml each.

Despite the abundance of ingredients, the cooking process is quite simple:

First, soak the shiitake in water for 3 hours. Then cut them into strips.
Cut the meat into strips, squeeze the garlic to it, add sugar, sesame oil, soy sauce and marinate in a bowl for 15 minutes.
Whisk the yolk with a pinch of salt and pour into a skillet with a drop of oil. Let it spread and fry like a pancake, turn it over. Then cut the resulting egg pancake into strips.
The spinach should be blanched in boiling water and immediately put into ice water to avoid darkening. Cut into strips and mix with soy sauce and sesame oil.
Boil funchose, rinse, mix, like spinach, with sauce and butter.
In a skillet, fry both types of onion in oil, add strips of carrots and peppers and fry for another minute.
Add mushrooms, shiitake and meat. When cooked, mix with noodles, pancake and spinach, sprinkle with sesame seeds. Add more soy sauce and sugar to the dressing, if desired.

Traditional dressing for funchose

A wonderful, simple, but bright funchose appetizer is obtained by adding traditional ginger sauce to it.

To prepare such a dish with an original dressing, take:

200 g funchose;
4 cucumbers;
1 ginger root;
2 ears of corn;
1 tomato;
2 stalks of celery;
3 cloves of garlic;
under Art. l. honey and lemon juice;
2 tbsp. l. soy sauce;
a pinch of hot chili powder.

Getting started:

Cut the cucumber into thin slices, sprinkle with salt and chili, add half the prepared honey. Remember the vegetable slices with your fingers and leave to marinate.
Grind the ginger with soy sauce, lemon juice, honey and salt.
Boil the noodles and rinse.
Cut the corn kernels and fry in a pan with butter and pieces of celery. Add chopped garlic at the end.
Put the noodles in the pan for a couple of minutes to warm up. Add ginger dressing, pickled cucumbers, freshly chopped tomato and spinach to the languishing funchose with vegetables.

Funchose itself is a very simple product - a minimum of ingredients and a mild insipid taste. However, with the addition of other bright colors, it can become a real work of culinary art. Get to know these noodles better and be sure that your friendship with them will last for many years.

The bustle of the modern world sometimes leaves no time to please yourself with delicious and unusual food. At the end of the working day, there is absolutely no energy left for experiments, because there are still many things to do.

However, do not give up, you can find a way out of any situation. You don't have to be a chef in an elite restaurant to delight your loved ones with an incomparable dinner.

Any housewife will agree that there is nothing easier than boiling pasta as a side dish and seasoning it with a delicious sauce. Funchoza is a special type of pasta with an unusual taste and composition.

This Chinese vermicelli is very popular not only among the countries of the East, but also in Europe. Funchoza is often called "glass noodles" and is made from starch obtained from mung beans.

Funchoza can be easily confused with rice noodles. To prevent this from happening, you need to know. That funchose outwardly resembles shiny white threads, which, when cooked, become soft and almost glassy. In this article, we will look at several options for making Chinese noodles.

A simple recipe

Red pepper must be mixed with coriander until smooth. To do this, you need a bowl that is not very deep.

Then add sesame oil to the mixture, stir. The next step is to pour in the soy sauce according to the recipe.

Mix everything thoroughly again and send to stand in the refrigerator for a while. Pour the dressing over the funchose.

Ingredients:

two tbsp. spoons of natural soy sauce;
one soup spoon of sesame or vegetable oil;
50 ml of drinking water;
two tbsp. tablespoons of vinegar;
one piece of chili;
1 clove of garlic
ten grams of ginger (ground);
5 g black pepper;
10 g ground coriander;
1 soup spoon of sugar;
salt to taste.

Crafting time: 15 minutes.

Caloric value: 209 kcal.

If necessary, sesame oil is easily replaced if necessary with vegetable oil, but odorless. First, pour the salt and sugar out of the pot.

Pour water and put it on fire. Let the water boil and the salt and sugar dissolve. Add the soy sauce, 9% vinegar, and sesame oil to the saucepan.

Chili and garlic, finely chopped, toss into a saucepan. "Wake up" the aroma of spices by heating them a little in a hot skillet. Add them to taste.

Let the dressing cool down, then pour it into a plate of funchose and let it brew for fifteen minutes before serving.

Lemon dressing

Ingredients:

200 ml of vegetable oil;
80 ml nine percent vinegar;
three tsp. Sahara;
salt to taste, no more than half a teaspoon);
half a teaspoon of black pepper (ground);
half a teaspoon of citric acid;
half a teaspoon of coriander;
half a teaspoon of ginger;
half a teaspoon of chili pepper (ground);
three cloves of garlic;
one hundred ml of water.

Crafting time: 20 minutes.

Caloric value: 230 kcal.

Place a pot of water on fire and let it boil. Then toss in the sugar and stir. Then add vegetable oil, vinegar and citric acid.

Mix thoroughly. Pepper, add coriander, salt, ginger. Stir again and boil the mixture. Cool the mixture with the lid closed and let it brew.

Dressing made for funchose salad

Required Ingredients:

100 g funchose;
seafood to taste;
two teaspoons of curry powder
one tsp natural soy sauce;
two soup spoons of juice (lemon);
two soup spoons of sesame or vegetable oil;
two heads of garlic;
20 g of cilantro greens.

Crafting time: 30 minutes.

Caloric content: 300 kcal.

Funchoza needs to be filled with freshly boiled water. It should be infused for ten minutes. After that, the finished noodles must be put in a colander, but it is too early to drain the water.

Process the bell peppers, preferably red and onions, and cut them into small strips. To prepare the marinade, finely chop the cilantro, pass the garlic through a garlic press.

Mix a couple of tablespoons of the water that was left after funchose with sesame oil, and then soy sauce. Add curry powder, cilantro, garlic, and lemon juice. Cook the sauce for two minutes, stirring constantly.

Chop the funchose, mix it with seafood, peppers and onions and finally season with the cooled sauce.

How to cook Korean funchose at home

Required Ingredients:

half a package of funchose;
one medium carrot;
one small fresh cucumber;
one red bell pepper;
two to three cloves of medium garlic;
one pack of Korean dressing.

Crafting time: 40 minutes.

Caloric content per 100 g: 310 Kcal.

How to make funchose with Korean dressing at home? The first step in making Korean funchose is to prepare the noodles for it. It should be borne in mind that it is rather thin and fragile.

The usual method of making pasta should not be used when cooking funchose. First, soak the Chinese noodles in cool water for ten minutes. Boil the water at this time.

Then immerse the funchose in boiling water for two minutes. Keep in mind that in the process of steeping, as well as boiling, the noodles increase in their volume by approximately several times.

The last step in preparing funchose is to rinse it under cool water so that the noodles do not stick together.

After cooking the noodles, leave them and let them cool, they should not be hot in the salad. Grate bell peppers and fresh cucumber and carrots using a special grater or cut into thin strips.

Then chop the garlic cloves and finely chop the herbs. The next step is to add a ready-made Korean dressing to the salad, which you can buy now in almost any supermarket.

However, you can also make this mixture yourself. One package is required for a given amount of ingredients.

At the final stage of cooking funchose in Korean, you need to mix all the ingredients in a deep plate, mix them thoroughly with a fork and send them to the refrigerator for half an hour. After that, the funchose is ready to serve.

In order to properly prepare funchose, it is necessary to take into account the thickness of the threads, since they are also different. Depending on this, you should choose a cooking method.

If the funchose is very thin, that is, its strings are 0.5 mm thick, then in this case you just need to fill it with boiled water, cover the bowl or pan with a lid and let it brew for five to seven minutes.

The main thing is not to overdo it, so that the funchose does not turn into porridge. After that, the water should be drained using a colander.

If the funchose is larger, then cooking it is very similar to cooking noodles. One liter of water is consumed per 100 g of dry uncooked funchose.

It is necessary to boil water, salt (1 teaspoon per liter) and pour one tbsp into it. l. vegetable oil. Dip the noodles in boiling water and cook for four minutes.

The finished funchose does not stick to the teeth, but at the same time retains its elasticity.

Can a delicious noodle dish that is odorless and tasteless? Of course, if the dressing for funchose has these qualities. The so-called glass noodles, popularly mistakenly called rice noodles, are actually made from mung bean starch (or the cheaper corn one), not rice flour. When cooked, it becomes translucent, but creeps a little.

So that the dish does not turn into a continuous mess, funchose should not be subjected to prolonged heat treatment. It is enough to scald it with boiling water, it can be used dry. Salads from this product are prepared both cold and hot.

It is quite difficult to make the noodles themselves at home, so it is better to buy them in the store. Preparing the rest of the ingredients is easy and quick.

A wide variety of vegetables are used for Funchoza salad:

sweet pepper - 0.5 pcs;
cucumber - 0.5 pcs;
dill - 3-4 branches;
daikon (if absent, it can be replaced with ordinary radish) - 5 pcs;
fresh chili - a small piece (the size of a match head);
salt - 0.5 tsp;
vinegar 3% - 0.5 tsp

First, the cucumber and daikon need to be peeled and grated on a fine grater. Cut the sweet pepper into cubes, finely chop the dill, chop the hot pepper well. Mix the products in a bowl, add salt and vinegar. Then pour about 1/3 of a pack of noodles with boiling water and steam for 5-6 minutes. Then rinse with mineral or boiled cold water. Place in a salad bowl, pour in the prepared sauce and stir gently. Top with lightly toasted sesame seeds.

Another simple recipe for boiled shrimp salad.

To prepare it, you need the following ingredients:

sweet pepper - 1 pc;
onions - 3-4 pcs;
cilantro - 0.5 bunch;
garlic - 2 cloves;
peeled shrimp - 300 g;
soy sauce - 1 tsp;
curry - 2 tsp;
lemon juice - 2 tablespoons;
vegetable oil - 2 tablespoons

Cut the pepper and onion very thinly into strips. Small shrimps need not be cut at all, large ones - into 2-3 pieces. Set aside a few sprigs of cilantro for decoration, finely chop the rest. Prepare the funchose dressing in a small saucepan. Grind the garlic or pass through a garlic press. Add 3 tbsp. water, cilantro, soy sauce, curry, lemon juice and vegetable oil (sesame is best combined with oriental sauce).

Boil over low heat for 2-3 minutes, stirring constantly. For convenience, the threads of the noodles steamed in boiling water can be cut into large pieces. Then fold into a bowl, add onion, pepper and shrimp. Drizzle with the dressing, stir and garnish with herbs.

For a warm salad, the noodles that have just been taken out of boiling water must be poured with gravy directly from the pan, and then immediately served.

The recipe assumes the use of the following products:

meat - 300 g;
funchose - 200 g;
onion - 1 pc.;
carrots - 1 pc;
cucumber - 1 pc;
garlic - half a medium head;
sweet pepper - 1 pc;
ground black pepper - 0.5 tsp;
greens - 0.5 bunch;
vegetable oil - 50 ml;
soy sauce - 3 tbsp;
salt - 1/3 tsp

Cut the beef or chicken fillet into cubes and fry in vegetable oil until a crust forms on the meat. Chop carrots into strips, onions into thin rings. Cut the sweet pepper into small strips, chop the garlic very finely (do not press or grate). Salt and pepper the meat and add onions and carrots to it. When the carrots are soft, add the pepper and garlic.

Fry the mixture over low heat until the pepper softens. Then pour in soy sauce, stir, remove from heat and leave covered for 10-15 minutes. Pour boiling water over funchoza for 5-6 minutes, then drain the water, and add hot dressing, finely chopped herbs and diced cucumbers to the pan. Gently mix everything, arrange in salad bowls and garnish with a sprig of parsley or cilantro.

This dish will take a little tinkering, but the result will be worth it.

We stock up on the necessary products:

funchose - 200 g;
dry Korean dressing - 60 g;
sweet pepper - 1 pc;
lean pork - 300 g;
egg - 1 pc;
onion - 1 pc;
carrots - 1 pc;
cucumber - 1 pc;
soy sauce - 3 tbsp;
mushrooms - 200 g;
garlic - 3 cloves;
vegetable oil - 150 ml.

To make the salad look beautiful, it is advisable to take red, orange, yellow and green bell peppers (a quarter of each).

Cut all vegetables into long thin strips.

First, fry the onions, carrots and mushrooms in vegetable oil until half cooked. Then add bell peppers and continue the process for 7-8 minutes. After that, squeeze the garlic into the vegetables and pour in the soy sauce. Stir the contents of the pan and simmer over low heat, covered for another 3-4 minutes.

If you have spices, you need to strongly heat 2 tablespoons in a small frying pan. vegetable oil and add the Korean composition there. Stir quickly and remove from heat. If you cannot find them, you can make an analogue yourself. To do this, boil water, dissolve salt and sugar in it, add spices. Bring the mass to a boil, add the grated garlic, mix and cool under the lid.

You need to store the gas station in a closed jar.

The specified amount of food is enough for 2-3 servings:

water - 100 ml;
vegetable oil - 200 ml;
vinegar 9% - 1.5 tablespoons;
sugar - 1 tbsp. l;
black pepper - ¼ tsp;
ginger - ¼ tsp;
chili pepper - on the tip of a knife;
salt - 1.5 tsp;
garlic - 2 cloves.

Lightly beat the pork and fry. Bake a pancake from a beaten egg. Cut the meat and omelet into strips, and grate the peeled fresh cucumber. Steam funchoza in boiling water and rinse with cold water. Then it can be cut into pieces, as many find it uncomfortable to cope with too long threads. Put everything together in a skillet with vegetables. Drizzle with the dressing, mix gently with a special spoon with cloves or just with two forks. Put the dish in the refrigerator for 2 hours. When serving, garnish with lemon slices and herbs.

Dressing for funchose: 6 simple recipes.

At home, you can simply and quickly prepare a dressing for funchose: in Korean, lemon, mushroom or ginger. Choose the best recipe!

Recipe 1: dressing for funchose in Korean (with photo).

There are quite a lot of recipes for dressing funchose, but all of them are united by the presence of spices. Dressing for funchose in Korean based on vegetable oil was also no exception.

550 ml odorless vegetable oil;
40 gr. white sugar;
170 ml. 9% vinegar;
20 gr. salt;
2 gr. ground black pepper;
2 gr. coriander (ground);
2 gr. lemons;
2 gr. ginger powder;
5 gr. fresh chili;
250 ml of water;
10 gr. garlic.

Cooking scheme step by step:

We send the stewpan with water to the burner. When the liquid boils, add salt, sugar, vinegar and vegetable oil.
Wash chili pepper and, after cleaning it from seeds, grind it. Peel the garlic and push through a press. Pour the prepared ingredients and spices into the water.
Bring the contents to a boil again, set aside from the stove and cool, covering with a lid.

Such a delicious Korean funchose dressing is suitable not only for dressing glass noodles, but also for other oriental salads.

Recipe 2: dressing for funchose with your own hands.

200 ml of vegetable oil;
80 ml nine percent vinegar;
three tsp. Sahara;
salt to taste, no more than half a teaspoon);
half a teaspoon of black pepper (ground);
half a teaspoon of citric acid;
half a teaspoon of coriander;
half a teaspoon of ginger;
half a teaspoon of chili pepper (ground);
three cloves of garlic;
one hundred ml of water.

Place a pot of water on fire and let it boil. Then toss in the sugar and stir. Then add vegetable oil, vinegar and citric acid.

Mix thoroughly. Pepper, add coriander, salt, ginger. Stir again and boil the mixture. Cool the mixture with the lid closed and let it brew.

Recipe 3: dressing for funchose (step by step photos).

Soy sauce - 2 tablespoons
Sesame oil - 1 tablespoon
Water - 50 ml
Vinegar - 2 tablespoons
Chili pepper - 1 pc.
Garlic - 1 clove
Sugar - 1 tablespoon
Salt to taste
Ground ginger - 10 g
Ground black pepper - 5 g
Ground coriander - 10 g

Instead of sesame oil, you can use odorless vegetable oil, and use table vinegar or rice vinegar.

Mix salt and sugar in a saucepan.

Add water, put on fire, bring to a boil to dissolve salt and sugar.

Pour in soy sauce, vinegar and sesame oil.

Add finely chopped garlic and chili.

Heat the rest of the spices for 3-4 minutes in a hot frying pan and add to the pan. Try the dressing and add salt or vinegar to taste. Bring to a boil again, remove from heat. Now the funchose dressing should cool down.

The funchose dish is soaked with the dressing for 15-20 minutes.

Recipe 4: meat dressing for funchose (step by step).

This dressing, which I highly recommend, features boiling oil. The instant heat releases the flavors and aromas of each ingredient, and the funchose comes out great.

Garlic 5 cloves
Bell pepper 1 pc
Carrots 1 pc
Cucumbers 2 pcs
Chili pepper 2 pcs
Cilantro, coriander 30 gr
Beef 300 gr
Soy sauce 3 tbsp
Sesame oil 0.5 tsp
A mixture of peppers and peas to taste
Adjika 1 tsp
Sunflower oil 150 gr
Funchoza 350 gr
Vinegar 2 tablespoons

Place the kettle and a frying pan of oil (a little) on the stove.

Cut the meat into long thin slices and quickly fry in a pan until tender. Pour boiling water over the noodles, cover and leave for 10 minutes. Then drain the water, place the noodles in a colander and let the water drain.

Cut the bell peppers and cucumbers into strips, grate the carrots on a special grater (either on a simple grater, or cut into thin strips). Chop a small bunch of cilantro greens. Put everything in a large bowl. Add soy sauce, sesame oil and stir.

Transfer the noodles to a bowl (you can squeeze the liquid out of it and tear or cut it into pieces).

On top, in the center of the noodle pile, place the chopped garlic. Heat the oil. Pour it over the garlic. Stir the salad well.

Add vinegar, freshly ground pepper, and coriander seeds, ground between your fingers.

Stir the salad well and leave it in the refrigerator for an hour, brew.

Recipe 5, simple: homemade funchose dressing.

soy sauce 8 tablespoons
lemon juice 8 tablespoons
dry ground ginger 4 tablespoons
curry seasoning 4 tablespoons
water 8 tbsp. spoons.

Mix all of the above and cook for 2 minutes. The funchose sauce should be a little thick.

Then the cilantro needs to be rinsed and chopped. Add greens to shrimps with vegetables, add boiled funchose to the same place, mix and let the salad with funchose noodles infuse for about 1 hour.

Recipe 6, step by step: mushroom dressing for funchose.

funchose - 2 pcs;
champignons - 300 gr;
cream 20% - 150 ml;
sour cream - 2 tbsp. l. with a slide;
hard cheese - 100 gr;
salt - 1 tsp;
butter - 50-70 gr;
sunflower oil - 50-70 gr

I put the funchoza in a bowl so that I would not be distracted by this later, but simply pour water over it when needed.

I washed the mushrooms, let the water drain.

I cut off the legs of the mushrooms, which stick out, but did not completely remove them.

And I cut them into such plates.

I poured a little sunflower oil (50-70 g) into the pan and put the same amount of butter.

She let the butter melt well and mixed them.

I poured chopped mushrooms into the melted butter. I kept them in a frying pan for about 10 minutes, no more, in order to preserve the taste of the mushrooms. Stir them occasionally.

At this time, while the mushrooms are fried, I prepared the sauce. First I grated the cheese on a fine grater.

The result is such a pile of cheese.

Poured 20% cream into a cup.

After that, you need to pour boiling water over the funchose and close the lid so that it brews well.

Now pour the mushrooms with cream and sour cream.

Once again, I mixed everything well.

This is how the brewed funchose looks at this point. The manufacturer suggests rinsing it in cold water, but I didn't, and everything went well). I just poured it into a colander and let the water drain.

Now, using a fork, I put it in the mushrooms.

I stir, and that's it, the dish is ready! I also want to say that this dish is very light, nutritious, my gastritis stomach takes it very well. It looks like regular vermicelli, but the taste is completely different.