Funchoza with vegetables: methods of preparation and compatibility of products. Warm salad with funchose Fried funchose salad delicious recipe

Many, walking past shelves with pasta or cereals in stores, have repeatedly noticed a strange overseas delicacy called funchose. It looks like thin transparent noodles. But what is it, how to prepare funchose and what are its key taste differences? Let's figure it out and also try to prepare the most delicious and favorite vegan recipe - fried Chinese noodles with vegetables.

Funchoza is a dish of Asian cuisine that has recently appeared on Russian tables, as well as on the menus of fancy restaurants, and, in fact, Asian cafes. Despite the complex and interesting taste, preparing it at home is not at all difficult.

Before we move on to preparing culinary perfection, let's figure out what mistakes should be avoided, what secrets and recommendations to take into account, and what other ways it can be prepared.

"Vermicelli" secrets. 5 steps towards gastronomic perfection

• Since the homeland of funchose is Thailand, we will not convince readers of its usefulness, because if you are familiar with the Thai culture, you know how carefully they approach the choice of healthy food.
• Eating noodles is possible in large quantities and this will not affect your figure, because it consists of either rice or mung bean starch.

By the way! Mung beans have a good effect on women's health, they are rich in vitamins B1, B2, B3, B4, B5, B6, B9, C, E, K, as well as micro- and macroelements.

• Due to its composition, fanchuza acquires a transparent color when cooked, very similar to the color of boiled seafood. This gives the dish an Asian flavor and makes it more sophisticated.
• The noodles themselves, despite their lightness and airiness, are very nutritious and satisfying.

To make your dish more perfect, we advise you to consider our recommendations:

1. Funchoza absorbs all the odors of the ingredients with which it is prepared.
2. Noodles go well with meat, fish, seafood, and vegetables.
3. Serving "glass noodles", depending on recipe, can be cold or hot.
4. If you are going to cook, strictly maintain the time, otherwise it will either stick together or stick to your teeth. Proper cooking makes it soft and slightly crispy.
5. When frying, be sure to soak the noodles in water.

Recipe for stir-fried Thai (Chinese) noodles with vegetables

Draw your attention to! Each package of funchose contains a recipe for its preparation, which you can use for subsequent preparations. We offer an option that is as close in taste to the traditional one as possible and is suitable for vegans.

For cooking you will need:

1. 250 grams of Chinese noodles;
2. 2 carrots;
3. 2 stalks of green onions;
4. 200 grams of fresh cabbage;
5. 100 grams of sprouted soybean seeds;
6. 2 cloves of garlic;
7. 1.5 cm ginger root;
8. 0.5 tsp hot red pepper;
9. 3 tsp soy sauce;
10. 100 grams of fresh peas;
11. 2 tbsp coconut oil.

Good to know! Coconut oil can be easily replaced with any vegetable oil in cooking, but in this case, add a little coconut flakes.

Cooking method step by step with photo

Cuisine: Asian

Number of servings: 4

Preparation time: 20 minutes

Cooking time: 20-30 minutes

Calorie content: 120 kcal per 100 grams

Important! When preparing Asian dishes, vegetables are cut into strips.

• First you need to prepare all the ingredients. Chop the carrots or finely cut into strips. Chop the green onions. Chop the cabbage into square slices. Grind soybeans, garlic, ginger.
• Boil water and pour over noodles for 5-7 minutes. Then rinse in cold water.

• Next, heat the frying pan, pour in vegetable oil, then add the noodles and give them fried view on high heat.
• Separately, add chopped garlic and ginger and simmer for 1-2 minutes.

• Place the cabbage there too.
• Add chopped carrots.

• Add green peas, soybean seeds and green onions.

• Pour soy sauce over everything, pepper and salt.
• Now you can add the noodles and stir.
• The dish is ready to eat! Bon appetit!

On a note! According to some recipes, you can add bell pepper. This will make it taste fresher, but take you a little away from the traditional.

Recipe with vegetables and mushrooms

The second recipe for “fried funchose with vegetables and mushrooms”

Cuisine: Asian

Number of servings: 4

Preparation time: 10 minutes

Cooking time: 40 minutes

Compound:

• Rice noodles – 250 grams;
• Bell pepper – 1 piece;
• Carrots – 1 piece;
• Zucchini – 1 piece;
• Onion – 1 head;
• Tomato – 1 piece;
• Porcini mushrooms – 150 grams;
• Cabbage – 100 grams;
• Fresh garlic - 2 cloves;
• Soy sauce to taste;
• Olive oil – 2 tbsp;
• Greens for decoration.

Steps for preparing noodles with vegetables:

• Prepare the vegetables - to do this, finely chop the onion into separate bowls, chop the carrots, tomatoes, chop the zucchini, mushrooms, and peppers into strips.
• Pour boiling water over the funchose for 5-7 minutes.
• Fry the onion in olive oil until golden brown, add pepper, zucchini, carrots.
• Stew the vegetables until tender.
• Add mushrooms, simmer for 4-5 minutes.
• Add tomatoes and cabbage. Leave on fire for 3-5 minutes.
• Mix everything with garlic, ginger and soy sauce.
• Add noodles. Mix.
• Serve the dish warm, garnished with a sprig of herbs.

Advice! 2-3 minutes before cooking in any of the recipes, cut the pickled cucumber into slices and mix it with the noodles. The taste will change significantly and become more piquant.

In conclusion, I would like to add - don’t be afraid to try something new. The main thing is to understand what and how to cook, strictly follow the cooking technology, select fresh ingredients and not replace them yourself with others.

As the Thais say, “a fish dies because of its mouth.” We draw conclusions - our food should not only be tasty, but also more selective and healthy, ideally with vegetables and fruits. Enjoy your meal!

Prepare according to the recipe from the video:

Lately I’ve often heard about this salad from my friends and acquaintances. So I decided to try what kind of beast this funchose salad with vegetables is. After rummaging through the bookstore shelves, I found a funchose recipe I liked and went to buy everything I needed for the salad.

The most important thing I needed to buy for the dish was rice noodles. That's what it said in the recipe. My choice was a product from a Korean manufacturer. I decided that if funchoza salad is a dish of Asian cuisine, then the noodles for it should be from the original source. That's what I decided on.

And here I made a fatal mistake, as it turned out later. Below I will tell you how I got to the bottom of the truth. Real funchose is made from starchy transparent noodles! It is also called glass. After cooking it becomes translucent. Unlike rice, which turns white and larger

I screwed up! Okay, rice is just rice. The main thing is the process of preparing funchose with vegetables remains unchanged. So, well, well, I need to look at the composition of the noodles, otherwise I may panic too early, drawing conclusions based on its color. Suddenly I was misled again. After all, before heat treatment, the noodles seemed to be slightly translucent.

No, everything is correct, it contains rice flour. There's a joint behind me. By the way, not only for me! Many cooks, out of ignorance, call rice noodles funchose, thereby putting stupid people like me in an awkward position. And many people prepare funchoza salad from it without even realizing the existing difference between them. I too will become like them. Let my noodle and vegetable salad be prepared in the Russian way.

Do you know who opened my eyes to this circumstance? Remember, I talked about. Or rather, remember who told me about it. So he opened my eyes to funchozu noodles. Andrey has already become an independent consultant on Asian cuisine for me.

I also prepared it according to his recipe. No, to immediately consult him on how to prepare a salad of funchose with vegetables. But in this weather, it’s not like going somewhere, you don’t want to leave the house. I have already mentioned what a cataclysm we have on the street. Schools even canceled classes. And you understand, it’s difficult to ask a Chinese friend over the phone all the intricacies of preparing a salad with funchose.

Okay, so what! And before starting to prepare the dish, I want to tell you why starch noodles are good. It itself has neither taste nor smell, but it perfectly absorbs all the aromas of the products with which it is cooked, acquiring an amazing taste. Andryushka told me this too. Enough chatter. It's time to have a snack.

I'll try the funchose salad! Like a dream, perhaps my dreams will dissolve. When I shed tears over the noodles, unable to withstand such a metamorphosis.

Funchose salad with vegetables

• 200 grams of rice noodles;
• 3 multi-colored bell peppers;
• 1 large carrot or two small ones;
• 3 cloves of garlic;
• 1 fresh cucumber;
• vegetable oil;
• 2 teaspoons vinegar;
• soy sauce;
• salt.

How to cook

Pour cold water over the noodles and leave for 10 minutes. I have it with rice. It’s better for you to buy starch. Okay, whichever one you find!

Then I drain the cold water and pour boiling water over the noodles. First I let it sit for five minutes. I tried it, but haven't gotten there yet. I left it for another five. But if I were preparing funchoza salad from starchy noodles, maybe five minutes would be enough.

I drain the boiling water, rinse with cold water and let it drain.

Cooking vegetables

Having tried funchose with vegetables, I remembered that I had already had the good fortune to taste such a dish. And just in a Chinese restaurant. True, I didn’t pay attention to its name back then. Is it funchose or fructose? It's delicious, and that's okay. So my salad turned out no worse, even with such a lack of funchose! What kind of noodles do you cook this dish with? With rice or starch?

By the way, the New Year is about to come. I’m just sure that you’ve been knocked off your feet looking for recipes for delicious salads for the New Year’s table. Consider yourself lucky and you have found what you were looking for! Unusual, exotic, very tasty funchose salad with vegetables!

Also don't forget about. Once you win it, you can prepare a bucket of this salad. Your guests will simply be delighted! And lastly, closer to the new year, I want to make pineapple cake. Yummy! Amazing! In general, come and have a look! And so that you don’t get lost, your personal guide who will never forget the way to my culinary blog.

Sincerely, Alexander Abalakov.

Funchoza with vegetables is a dish prepared on the basis of bean noodles, which are also called “glass” or “cellophane”. This versatile ingredient, popular in Asian cuisine, is used to prepare hot stir-fry dishes in a wok and even salads. We will consider some of the variations of the latter in the following recipes.

Funchoza with vegetables is a cooking recipe with which you can quickly and easily create a spicy Asian meal. The technology is simple: the noodles are boiled for several minutes and combined with thinly sliced ​​vegetables and a sweet and sour marinade. The vegetable components, like the sauce, can be varied to provide a variety of flavors.

Ingredients:

• funchose - 200 g;
• carrots – 50 g;
• sweet pepper -3 pcs.;
• cucumber – 50 g;
• vegetable oil - 30 ml;
• soy sauce - 40 ml;
• rice vinegar - 20 ml.

Preparation

1. Pour boiling water over the noodles for 7 minutes.
2. For the sauce, mix oil, soy sauce and vinegar.
3. Chop carrots, cucumber and pepper and season with sauce.
4. Add noodles.

Funchoza with chicken and vegetables - recipe

Funchoza with chicken and vegetables is a bright representative of rich complex dishes, which contains the necessary nutrients, perfect taste and excellent dietary qualities. Transparent noodles, chicken and vegetables - a trio rich in protein and healthy carbohydrates and complementing each other perfectly.

Ingredients:

• funchose - 200 g;
• chicken fillet - 250 g;
• green beans - 150 g;
• carrots – 50 g;
• sweet pepper – 100 g;
• garlic clove - 3 pcs.;
• rice vinegar - 40 g;
• vegetable oil - 50 ml.

Preparation

1. Cut the fillet and fry.
2. Boil the beans.
3. Pour boiling water over the noodles for 7 minutes.
4. Sweat the carrots and peppers in a frying pan, add the garlic.
5. Mix vegetables with meat, add noodles.
6. Chicken funchoza with vegetables is seasoned with oil and vinegar.

Funchoza with mushrooms and vegetables is a lean and light salad that can satisfy fans of a healthy diet. Traditionally, mushrooms are served raw, but since the dish is adapted to European cuisine, they are pre-fried. In this recipe, pre-processing only enhances their taste, since the noodles and cabbage are neutral.

Ingredients:

• champignons - 200 g;
• funchose - 150 g;
• head of cabbage - 1/4 pcs.;
• onion - 50 g;
• vegetable oil - 40 ml;
• mustard - 20 g;
• soy sauce - 30 ml;
• lemon juice - 20 ml.

Preparation

1. Pour hot water over funchoza for 7 minutes.
2. Chop carrots and cabbage.
3. Fry mushroom slices with onions.
4. Whisk the soy sauce, mustard, juice and oil - the salad dressing with funchose and vegetables is ready, all you have to do is pour it on top of the salad.

And vegetables - a traditional Asian hot dish, in which special attention is paid to the meat product. You should choose lean meat: it is perfect for such dishes, since it does not require marinating and does not contain harmful fats, and quick frying preserves juiciness, nutrition and expressive taste.

Ingredients:

• beef - 300 g;
• funchose - 150 g;
• carrots – 100 g;
• sweet pepper – 200 g;
• soy sauce - 40 ml;
• clove of garlic - 2 pcs.

Preparation

1. Cooking funchose with vegetables requires thin cutting of the latter.
2. Slice and fry the meat.
3. Add vegetables, garlic and soy sauce.
4. Pour boiling water over the funchose for 10 minutes.
5. Rinse and mix with vegetables.
6. Meat funchoza with vegetables is a hot dish and is served immediately.

Funchoza with vegetables and shrimp - recipe

And vegetables - one of the most popular combinations of Asian cuisine, in which it is not easy to achieve perfection. Shrimp, like funchose, are not expressive in taste, and therefore require sauces, hot spices and culinary experiments. So, frying in sesame oil with hot pepper will add piquancy, and soy sauce will add umami, that is, a pleasant taste.

Ingredients:

• funchose - 150 g;
• shrimp - 300 g;
• carrots – 100 g;
• sweet pepper – 100 g;
• sesame oil - 50 ml;
• chili pepper flakes - a pinch;
• soy sauce - 30 ml;
• sesame - a handful.

Preparation

1. Pour boiling water over the funchose for 5 minutes.
2. Clean and boil the shrimp.
3. Fry carrots and peppers in oil along with chili.
4. Add shrimp, noodles, and sauce.
5. Funchoza with vegetables served garnished with sesame seeds.

Funchoza with meat and vegetables is tasty, piquant and can complement a variety of pork recipes. The most common involves marinating in sauces and spices for four hours. When fried, the meat not only becomes softer, but also retains its taste during long shelf life, which is very important because the dish is prepared for future use.

Ingredients:

• funchose - 250 g;
• pork - 200 g;
• honey - 20 g;
• soy sauce - 50 ml;
• sugar - 20 g;
• sweet pepper – 100 g;
• carrots - 1 pc.

Preparation

1. Mix honey and sauce.
2. Marinate the meat for 4 hours.
3. Chop the vegetables, add sauce and sugar.
4. Boil the funchose.
5. Fry the meat in the marinade.
6. Combine everything and mix.

Funchoza with vegetables and seafood - recipe

And vegetables - a light and nutritious salad that can diversify your diet menu. This appetizer belongs to the category of food that is best prepared in advance. As time passes, the components exchange juices and become richer and more aromatic. This dish is best served after a few hours.

Ingredients:

• funchose - 100 g;
• sea ​​cocktail - 500 g;
• sweet pepper - 100 g;
• garlic clove - 3 pcs.;
• ginger - 1/4 pcs.;
• vegetable oil - 60 ml;
• lemon juice - 20 ml.

Preparation

1. Boil the funchose.
2. Fry the seafood cocktail.
3. Cut the pepper into strips.
4. Whisk together the oil, lemon juice, ginger and garlic.
5. Mix all ingredients and season.

Funchoza with vegetables in wok

Funchoza fried with vegetables in a wok is a traditional cooking technique in Asian cuisine, the peculiarity of which is quick frying in a special frying pan. Thanks to this method, vegetables acquire a slightly crunchy texture on the outside, juiciness on the inside and retain their vitamin composition, which allows the dish to be considered healthy.

Ingredients:

• funchose - 200 g;
• sweet pepper - 1 pc.;
• cherry tomatoes - 10 pcs.;
• green beans - 100 g;
• vegetable oil - 30 ml;
• oyster sauce - 50 ml.

Preparation

1. Boil the funchose.
2. Chop the vegetables and fry over high heat for 1 minute.
3. Add noodles, season, stir.

Funchoza with vegetables in Korean is a dish that fans of spicy Asian food will appreciate. This refreshing salad is easy to prepare: you just need to thinly slice the vegetables, mix them with the marinade and leave for several hours. The peculiarity of the snack is that it can be eaten either within an hour or after a week. In the latter case, the taste will only become richer.

Ingredients:

• funchose - 250 g;
• carrots - 100 g;
• sweet pepper – 100 g;
• cucumber – 50 g;
• wine vinegar - 50 ml;
• sugar - 20 g;
• oil - 50 ml;
• dried garlic - a pinch.

Preparation

1. Boil the funchose.
2. Grate the carrots using a Korean carrot grater.
3. Slice the pepper and cucumber thinly.
4. Mix vegetables and noodles, add sugar, oil, vinegar and garlic.
5. Funchoza with vegetables is marinated for 6 hours.

And vegetables will replace the boring mayonnaise monotony of the festive table and surprise you with a fresh, piquant taste. This light and nutritious dish has dietary properties, which is especially appropriate for rich, high-calorie feasts, and its simple and quick preparation is a way to forget about the long hassle of traditional food.

Thin transparent funchoz noodles have no taste, but they absorb and absorb odors. Funchoza goes perfectly with fish and meat dishes, seafood and fresh and pickled vegetables. Funchose sauces are prepared with a lot of spices.

The product is prepared from plant starch. The second name for funchose is glass noodles. It is healthy and does not contain allergens.

The dish is ideal during Lent and is suitable for vegetarians. It is suitable for weight loss and quickly saturates the body. Cooking takes up to 20 minutes.

Ingredients:

• funchose – 0.3 kg;
• carrots – 0.3 kg;
• greenery;
• two peppers;
• garlic - two cloves;
• two cucumbers;
• olive oil – 70 ml;
• one st. spoon of rice vinegar;
• sesame. oil.

Preparation:

1. Cut the carrots and cucumbers into strips.
2. Prepare glass noodles. Cut the pepper into thin strips and remember.
3. Place the prepared funchose, chopped herbs and garlic in a bowl with vegetables.
4. Mix vinegar and oil, add a little sesame oil and spices to taste.
5. Add the sauce to the noodles and let it brew.

Funchoza with seafood

Any seafood will do; assorted sets are available for sale. Cooking will take 20 minutes.

Ingredients:

• noodles – 100 gr;
• 250 gr. seafood;
• four small tomatoes;
• large clove of garlic;
• sesame. oil;
• Sweet pepper;
• a bunch of basil with dill;
• carrot;
• two tbsp. spoons of Sen Soy sauce.

Preparation:

1. Cut into strips and fry the carrots and peppers.
2. Fry seafood in sesame oil with garlic. Add tomatoes and cook for 6 minutes.
3. Combine seafood and funchose, add sauce with spices.
4. Leave the dish to soak for 20 minutes.

Funchoza in Korean

This dish is bright and juicy. Goth

Ingredients:

• carrot;
• ½ pack noodles;
• cucumber – two pieces;
• garlic - two cloves;
• dressing for funchose - one pack;
• Sweet pepper;
• greenery.

Ingredients:

• soy sauce – 65 ml;
• garlic - one clove;
• noodles – 0.3 kg;
• green onion;
• 0.4 kg. seafood;
• Art. spoon of sesame seeds;
• four tomatoes.

Preparation:

1. Boil the shrimp, boil the noodles until half cooked.
2. Finely chop the garlic and thinly slice the onion into rings. Fry the garlic and add seafood with crushed peeled tomatoes.
3. Simmer the sauce, season with spices and pour in soy sauce. Add noodles, sesame seeds and onion.

It will take 40 minutes to prepare the dish.

Ingredients:

• 0.5 kg. chicken fillet;
• garlic clove;
• noodles – 0.2 kg;
• 1 pepper;
• onions - two pieces;
• green beans – 230 g;
• rice. vinegar - 60 ml;
• carrot.

Preparation:

1. Cut the meat into thin strips, mix, add spices, and fry for seven minutes.
2. Thinly slice the onion into half rings, add to the meat and fry for 3 minutes. Cook the beans and funchose.
3. Thinly slice the peppers and beans into strips, cut the carrots using a Korean vegetable grater. Fry vegetables for 5 minutes, combine with noodles and meat, add vinegar.
4. Leave the salad for no more than an hour.

Funchoza with squid

This is a delicious appetizer for those who love seafood. It takes 1 hour to cook.

Funchoza is a Korean salad, the main ingredient of which is thin rice noodles, which goes well with both vegetables and meat. Like all Korean dishes, funchoza salad is quite spicy, but very tasty. This is a delicious appetizer that can be served before the main course.

To prepare funchoza tasty and correctly, you don’t need to leave home, go to Korea, China, or go on a long trip to Japan. Making a delicious salad with funchose with your own hands at home from an available set of products is easy and quick.

Funchoza, translated as “glass noodles,” are noodles made from bean flour, so after cooking they become transparent. Spaghetti made from rice flour turns white when cooked. It is rich in carbohydrates, so it is recommended to serve it with vegetables and even meat or seafood. This way the dish turns out to be the most balanced and easier for the stomach to digest.

In terms of the composition of useful elements, funchose is distinguished by the presence of B vitamins, as well as selenium, magnesium, calcium and eight amino acids, which are actively involved in the creation of new cells. Glass noodles have low energy value, but they contain fiber, which quickly saturates the body. Funchoza has practically no taste, but quickly absorbs the smell and taste of neighboring ingredients. Adherents of vegetarian cuisine and those who want to lose weight especially like to experiment with it.

Cooking features

Don’t be afraid that, being unfamiliar with Asian cuisine, you won’t 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 method for preparing it depends on this: thick noodles with 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 very wide. In this case, the technology differs little from cooking pasta: boil water, put funchose in it, cook for the right time, drain in a colander and rinse. The only thing that should not be allowed is for the funchose to be overcooked: it should be soft, but at the same time crispy. If the noodles are very thin, like a cobweb, they are not boiled, but steamed by pouring boiling water over them for a few minutes.
• To prevent the funchose from sticking together, add odorless vegetable oil to the water when cooking it, 20 ml per liter of water. At the same time, funchose is prepared in a large saucepan, since 100 g of dry starchy noodles requires at least a liter of water.
• Funchoza in the form of skeins is cooked in a special way: first, the skeins are tied with a thread, passing it through the center, and then boiled, washed, cut, removing the thread. In this case, oil must be added to the water in the amount indicated above.
• If the salad dressing contains soy sauce, there is no need to add salt to the water in which the noodles are boiled. Otherwise, it is added at the rate of 1 teaspoon (without a slide) per 1 liter of water.
• Funchose salad will taste better if it is allowed to stand in a cool place and soak in the aroma of the sauce and spices. It will be soaked in the sauce more quickly if the dressing is heated before adding to the salad.

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

How to prepare a salad with funchose – 8 delicious recipes

Korean funchoza with vegetables

Ingredients:

• Funchoza - half a pack
• Carrot 1 pc.
• Sweet pepper - 2 pcs.
• Cucumber - 2 pcs.
• Blue onion - 1 pc.
• Vinegar - 1 tbsp. l.
• Parsley
• Korean seasoning - 1 tbsp. l.
• Little vegetable - 1 tbsp. l.
• Soy sauce - 1 tbsp. l.

Cooking method:

Place half a pack of funchose in a deep cup and pour boiling water over it for 5–7 minutes. Cut the carrots on a “Korean” grater. Also cut the cucumbers on this grater so that they have the same shape as the carrots. Cut the sweet pepper into strips. For beauty, take multi-colored peppers. Place carrots, cucumbers, peppers in a deep bowl. Cut the onion into quarter rings. Finely chop the garlic. Add all this to a cup with peppers, carrots, cucumbers and mix thoroughly. Salt, add Korean seasoning, add soy sauce, vinegar and vegetable oil and mix it all well again.

Our noodles are ready, we drained them and rinsed them with cold water. Since the funchose is long, for ease of eating, we cut it in a cup with scissors into several parts. We don’t always do this, more often we don’t. I think it tastes better this way. But so that you know and don’t have to struggle to catch a long funchose with your mouth, I’m showing you this method. Add noodles to vegetables. Mix well. Place it in the refrigerator for about an hour. We take it out of the refrigerator. Decorate with cucumber figures and herbs.

Funchoza with smoked sausage

Ingredients:

• Funchoza – 500 gr.
• fresh cucumber – 1 pc.
• canned corn – 200 gr.
• smoked sausage (any) – 250 gr.
• mayonnaise - to taste (about 100 gr.)

Cooking method:

Boil rice noodles in boiling salted water for 3-5 minutes. Throw it in a colander. Rinse with cold water. Cut the funchose into pieces approximately 10 cm long. Cut the sausage into small cubes or narrow strips. You can have homemade boiled pork. Rinse the cucumber thoroughly. Cut into narrow strips or grate for Korean carrots. Mix funchose, sausage and cucumber. Open a can of canned corn. Drain the liquid. Add corn to mixture. Dress the salad with mayonnaise.

Salad with funchose and beef

Ingredients:

• Beef - 400 g
• Glass noodles - 0.5 pack
• Sweet pepper - 150 g (it is better to use multi-colored pepper)
• Green onion - 1 bunch (30-50 g)
• Parsley or cilantro - 1 small bunch
• Sugar - 1 teaspoon
• Ginger - 1 small tuber
• Garlic - 1−2 cloves
• Chili pepper (pulp) - to taste
• Vegetable and sesame oil - 2 tbsp. spoons of each type
• Soy sauce

Cooking method:

We cut the meat into cubes, pour soy sauce. Let it soak for a while. Sweet pepper cut into strips. Add to beef. Cook glass noodles. Cool down. Place in a colander. Cut the onion into strips (feathers), parsley or cilantro finely, add sugar, grind. Add to salad. Add noodles, mix. Finely chop half of the ginger, garlic, chilli pulp. Lay in a pile in the center of the salad. Heat the vegetable oil until smoke appears. Add sesame to it. We warm up. Pour chili, ginger and garlic on top. Mix and serve.

Funchose salad recipe with chicken

The addition of meat makes the dish more satisfying. This dish belongs to warm salads, which are eaten cold or hot. Instead of chicken and rice noodles, you can make a pork and beef salad.

Ingredients:

• Chicken fillet – 500 gr.
• Green beans – 400 gr.
• Noodles – 200 gr.
• Carrot.
• Bulbs, large.
• Bulgarian red pepper.
• Rice vinegar (balsamic, apple) – 50 ml.
• Soy sauce – 50 ml.
• Garlic clove, black pepper.

Cooking method:

Cook the chicken, green beans and funchose (separately, of course). Cool and cut. Lightly fry the chicken fillet cut into long pieces in oil. Cut the onion into half rings and add to the chicken. Prepare the vegetables - cut the pepper into strips, grate the carrots on a Korean grater. In a separate pan, fry beans, carrots and peppers. Add garlic, season with pepper and simmer a little. Place chicken, funchose, vegetables in a bowl, pour in sauce and vinegar. Stir well. Leave for at least an hour.

With pickled mushrooms

Description. An original salad with funchose, pickled mushrooms and smoked squid diversifies the salad menu. This dish will be the first to end on the holiday table.

Ingredients:

• funchose – 100 g;
• bell pepper – two pieces;
• pickled mushrooms – 150 g;
• smoked squid – 200 g;
• chicken eggs - two pieces;
• soy sauce - two tablespoons;
• vegetable and olive oil - two tablespoons each;
• sugar - one tablespoon;
• curry - one teaspoon;
• garlic - three cloves;
• lemon - one;
• salt.

Cooking method:

Cut the cooked funchose with culinary scissors. Cut the squid into strips the same length as the noodles. Instead of smoked, boiled is also suitable. Cut the pepper into thin strips. In a bowl, beat one egg, yolk, a pinch of salt and curry. Pour the resulting mixture into a heated, greased frying pan and fry the egg cakes on both sides. Let cool, roll them into a tube, and cut them thinly. Let's prepare the dressing. Combine both oils, lemon juice, sauce, sugar and chopped garlic. Add small pickled mushrooms to the prepared ingredients. We will pre-cut large ones. Let's refuel. Let the salad refrigerate for about an hour.

Turkey salad with broccoli and funchose

Ingredients:

• turkey (fillet) - 3 pcs.
• broccoli - 1 pc.
• green beans - 150g
• leek or green onion - 1 pc.
• garlic - 1–2 cloves
• pine nuts or cashew nuts - 2–3 tbsp.
• soy sauce - to taste
• vegetable oil - 2–3 tbsp.
• funchose (rice vermicelli) - 50g.

Cooking method:

Pour boiling water over funchoza and leave for 10 minutes. After draining the water, rinse the noodles with cold water and drain in a colander. Break the broccoli into florets. Beans, cutting off the tips, cut into halves. Place broccoli and beans in boiling salted water and cook for about 5 minutes.

Cut the turkey into small pieces and place in a deep preheated frying pan with vegetable oil. Fry over medium heat, stirring, 3-4 minutes until browned. Add nuts and chopped garlic, stir and cook for 1 minute.

Then add broccoli, beans and finely chopped leeks to the pan. Fry, stirring constantly, for another 5–7 minutes. Add soy sauce and funchose, stir and remove from heat. Place the prepared turkey salad with broccoli and funchose in a deep salad bowl and serve.

Funchose salad - homemade recipe

The ingredients of this recipe for funchose salad contain neither pork nor poultry, but thanks to the abundant amount of greens and vegetables in the dish, even the most avid “meat eaters” may like its taste.

Ingredients:

• Young carrots – 2 pcs.
• Cucumber – 2 pcs.
• Parsley – 50 g
• Cilantro – 50 g
• Rice vinegar – 50 ml
• Soy sauce – 20 ml
• Sesame oil - 1 tsp.

Cooking method:

Boil the noodles in boiling water with salt for three minutes, then drain the liquid and rinse the noodles under running cold water. We cut it with scissors or a knife and start chopping vegetables.

Chop the peeled carrots and other washed vegetables into strips and place in a deep bowl. In order for the vegetables to give juice, crush them a little with your hands. Prepare the sauce by combining the butter and sauces in a separate bowl. Add chopped herbs to the resulting mass - the dressing is ready. Mix noodles, vegetables, mix everything thoroughly and pour over the prepared sauce. The salad must be cooled by placing it in the refrigerator so that the ingredients marinate. After 2 hours, the dish can be transferred to a serving bowl and served.

Chinese salad with funchose

To prepare it, chop the boiled noodles into small pieces. Boil 200 g of meat (preferably beef) and cut into strips. Cut 2 cucumbers, 100 g daikon radishes into strips, or grate them. Mix everything, add Korean carrots, season with soy sauce or adjika. Chinese salad with funchose is ready.

A spicy Korean appetizer that differs from classic meat salads in its quick preparation method and long-term storage. The salad can be infused for a long time, waiting in the wings, over time it only becomes tastier and piquant. Bon appetit!