Funchoza or glass noodles, as they call it in Asian countries. These are clear noodles that are eaten both cold and hot. They create “glasses” from mung beans, or rather, its starch. That is, in essence, these are transparent starchy noodles. Shall we try a Korean-style funchose salad with carrots?

Also, for fans of Korean dishes, we have described the preparation of other dishes of this cuisine, for example, and. All of them also deserve your attention and will please your guests.

Chicken meat goes well with many vegetables. It makes the dish more satisfying and nutritious. Korean funchose salad is the best proof of this. Easy to prepare and incredibly tasty. Bright, filled with colors, incredibly fragrant! It will delight you on weekdays and will not go unnoticed on the holiday table. You should definitely try it.

You will need:

• 70 grams of Korean carrots;
• 210 grams of funchose;
• 1 clove of garlic;
• 450 grams of chicken fillet;
• 1 sweet pepper;
• 55 ml soy sauce;
• 2 onions;
• 370 grams of green beans;
• 55 ml rice vinegar.

Korean funchose salad recipe:

1. Wash the chicken fillet, remove fat and films, cut it into strips along the entire breast. They will turn out quite long.
2. Heat a frying pan with oil over high heat. Throw in chicken slices with spices to taste and fry them.
3. Peel the onion, remove the roots, wash your hair.
4. Then cut both heads into half rings and let them fry with the onions.
5. Boil enough water to pour over the noodles. Pour it in for 6-7 minutes and cover with a saucer/lid. Then drain the water and rinse the noodles with cold water.
6. Rinse the pepper, cut out the membranes and seed pods, cut the pulp into thin strips.
7. Remove the ends from the green beans and boil for five minutes in boiling water.
8. Trim the carrots with a sharp knife if necessary.
9. Peel the garlic, cut off the dry root, and chop in a convenient way.
10. Heat a frying pan with oil and add green beans, pepper, some spices to taste and garlic. Fry until done.
11. Combine chicken, carrots, funchose, fried vegetables, soy sauce, and rice vinegar.
12. Let the dish sit for at least an hour.

Important: when steaming funchose, do not forget about time; if you keep it in water for too long, it will become soggy, like any other paste. But if you don’t cook it enough, it will be raw and ruin the whole salad. The packaging always (!) indicates the time for which the noodles need to be steamed. It is important to strictly adhere to the recommendations.

Korean salad with funchose

A real, exquisite Korean salad with funchose, which absolutely everyone will like, and here without exception. Crab meat is one of the most expensive pleasures. Therefore, you simply must try it.

For a Korean salad with funchose you need:

• 55 grams of funchose;
• 3 grams of dry chili;
• 15 ml water;
• 2 grams of pink pepper;
• 35 grams of eggplant;
• 12 ml ketchup;
• 35 grams of sweet pepper flakes;
• 35 grams of onions;
• 110 grams of crab meat;
• 35 grams of cucumbers;
• 30 grams of Korean carrots;
• 1 pinch of nutmeg.

Korean funchose salad recipe:

1. Rinse and cut the eggplants.
2. Cut the rings into strips.
3. Peel the onion, cut off the roots, rinse the onion with running water.
4. Cut the onion into half rings or strips.
5. Pour a little oil into a frying pan, heat it and add the onions and eggplants. Fry until golden brown.
6. Add chili, pink peppercorns, pepper flakes, nutmeg and ketchup. Add water and simmer for another minute, combining all the ingredients together.
7. Pour boiling water over the noodles and leave for five minutes, then drain and rinse the funchose with running water.
8. Wash the cucumber, cut off the ends and grate it using a grater.
9. If the carrots are long, shorten them a little.
10. Combine funchose, carrots, cucumber and eggplant with onion.
11. Place the salad on a plate and garnish it with pieces of crab meat.
12. Sprinkle sesame seeds, previously fried in a dry frying pan, on top.

Important: do not cook a lot of noodles, cook only as much as you can eat. Funchoza, which waits for its time, loses its taste.

Korean funchose salad recipe with meat

Pork is a hearty meat that is considered the most high-calorie among those that we consume most often. If you want a tasty and satisfying meal, this recipe is for you!

For those who like to eat delicious food and recharge themselves with vitamins, we recommend trying, and. The unsurpassed taste and benefits of the dishes will, as always, be appreciated.

For the Korean funchose salad you need:

• 2 fresh cucumbers;
• 190 grams of Korean carrots;
• 1 package of funchose;
• 270 grams of pork;
• 1 pack of Korean noodle spice;
• 2 sweet peppers;
• 65 ml soy sauce;
• 1 onion.

How to make funchose salad in Korean:

1. Peel the onion, remove the roots. Wash the head and cut into half rings.
2. Wash the meat, remove films and fat.
3. Cut the meat into cubes or strips.
4. Heat a frying pan with oil, add onion and fry it until golden brown.
5. Add meat and soy sauce there.
6. Cover the pan with a lid and simmer the meat until fully cooked.
7. Rinse the peppers, cut out the membranes and the seed capsule.
8. Cut the pepper fillet into thin strips.
9. Wash the cucumbers, cut off the ends and cut into strips.
10. Add peppers and cucumbers to the meat, simmer until soft.
11. Cool the finished mass.
12. Pour boiling water over funchoza for three minutes (but it all depends on the size of the noodles), then drain the water and rinse the noodles with running water.
13. If the noodles are very long, you can chop them with a sharp knife.
14. The carrots can be shortened if the sticks are too long.
15. Add funchose and carrots to the frying pan, mix the mixture and place in a salad bowl.

Tip: to make the funchose salad with Korean carrots more homemade and more “our way”, you can try adding a little homemade mayonnaise to it for taste. In addition, the taste of this mayonnaise is not at all similar to that sold in the store. So what does it take? You just need to give it a little more time by preparing the mayonnaise yourself. To do this you will need butter, eggs or just their yolks, a little lime or lemon juice, salt, mustard and sugar. All ingredients, except oil and mustard, must be whipped into a single mass using a submersible blender. When the mass becomes homogeneous, begin to pour in the oil in a thin ribbon. The oil encourages the thickness of the sauce, so if the mayonnaise is already thick enough for you, you can stop adding the oil. Lastly, add mustard to taste. It gives mayonnaise a piquant sourness and therefore needs to be checked for taste. When the sauce, in your opinion, has reached perfection, it needs time to brew. Store homemade mayonnaise for up to seven days in a closed container in the refrigerator.

Funchose salad recipe in Korean

Rejoice, seafood fans! You will finally try something special, incredibly tasty and unusual. Be sure that you will definitely like it.

What you will need:

• 290 grams of shrimp;
• 50 grams of Korean carrots;
• 110 grams of funchose;
• 12 grams of curry;
• 1 sweet pepper;
• 35 ml sesame oil;
• 5 ml soy sauce;
• 2 onions;
• 30 grams of cilantro;
• 2 cloves of garlic;
• 35 ml lemon juice.

Funchoza salad in Korean:

1. Boil 750 ml of water and pour it over the noodles.
2. Cover with a lid/saucer for ten minutes and set aside.
3. Then drain the water and rinse the noodles with running water.
4. Chop the noodles if they are too long.
5. Rinse the pepper and remove seeds and membranes.
6. Cut the sirloin into strips.
7. Peel the onion, remove the roots and cut the head into strips.
8. Defrost and rinse shrimp.
9. Boil a saucepan with water, you can add a bay leaf and a slice of lemon.
10. Throw seafood into boiling water for four minutes, then remove and cool.
11. Remove the heads, tails, shells and intestines from the cooled shrimp.
12. Rinse and chop the cilantro.
13. Peel the garlic, cut off the dry root, and chop in a convenient way.
14. For the dressing, combine garlic, 45 ml of water (you can leave it from the noodles), curry, soy sauce, two parts cilantro, lemon juice and oil. Boil for two minutes.
15. Combine noodles with shrimp, carrots, peppers and onions. Add the remaining cilantro and pour over the dressing. Mix the salad with Korean funchose and serve.

Korean funchose salad with vegetables

Funchose salad in Korean recipe:

1. Pour boiling water over the funchose and do not touch it for several minutes. Read more on the product packaging.
2. Drain the finished funchose, rinse with running water and place in a bowl.
3. Combine egg, olive oil, soy sauce and water. Whisk everything into a homogeneous mass.
4. Bake pancakes in a hot dry frying pan, and in essence, it will be an omelette.
5. Cool the finished pancake/pancakes and then cut into strips.
6. For the dressing, combine soy sauce, chili flakes, olive oil, garlic, ginger, brown sugar, rice vinegar, coriander and sesame oil.
7. Mix all ingredients well and let them brew.
8. Rinse and chop the Chinese cabbage.
9. Wash the cucumbers and cut into strips.
10. Rinse the green onions and chop finely.
11. On a dish, mix funchose, green onions, carrots, cucumbers, cabbage and egg pancakes.
12. Season the funchose salad with vegetables in Korean with the prepared sauce and serve.

Tip: As an experiment, you can season the salad with a Greek yogurt-based sauce. It will turn out truly elegant and very unusual. Combine chopped garlic, grated cucumber and a bunch of chopped dill with Greek yogurt. Let the dressing sit for at least half an hour and season your favorite dishes.

Try Korean-style funchose salads in all versions, it’s tasty, unusual and, most importantly, it’s new for each of us. Let's add variety to our daily menu, make it more colorful and tastier.

Funchoza is a Korean glass noodle made from mung beans. You can prepare a lot of delicious dishes with it, but today we are considering a salad with funchose and vegetables, which with its lightness and taste can find a place on the table of any gourmet.

The calorie content of a salad with funchose and vegetables is only 106 kcal per 100 grams, which makes this dish practically dietary, but at the same time it is not comparable to other dietary dishes in terms of taste. These noodles are rich in vitamins B, E and PP, beneficial microelements, and do not contain gluten or cholesterol.

To prepare the salad, the following ingredients are required:

• funchose glass noodles - 100 grams,
• fresh cucumber - 1 piece,
• fresh carrots - 1 piece,
• sweet pepper - 1 piece,
• greens - to taste,
• sesame - 1 teaspoon.

First of all, take a responsible approach to choosing the glass noodles themselves. To make your salad with funfosa and vegetables tasty and nutritious, buy only high-quality, well-packaged noodles that have not expired. Thailand is now rightfully considered one of the best producers of funchose.

The noodles can be presented in the form of one very long skein or several small nests. When cooking, you can choose the length at your discretion, and if desired, cut the noodles into shorter pieces.

Do not confuse real funchose with rice noodles, shirataki noodles and glass cassava noodles. Be sure to read the ingredients on the packaging and what the product is made from. Other types of noodles are not so rich in nutrients, and are often completely inferior in taste.

Salad dressing with funchose and vegetables

One of the most important components of the salad, besides the noodles themselves, is, of course, a spicy, aromatic dressing based on soy sauce. It is this that gives the salad with funchose and vegetables a unique national flavor and taste.

For refueling you will need:

• soy sauce - 1 tablespoon,
• rice vinegar - 1.5 tablespoons,
• lemon juice - 1 tablespoon,
• sesame oil - 1 tablespoon,
• granulated sugar - 0.5 teaspoon,
• ground ginger - 0.5 teaspoon,
• red hot pepper - 0.5 teaspoon,
• ground coriander - 0.5 teaspoon,
• granulated sugar - 1 teaspoon,
• salt - 0.3 teaspoon,
• garlic - 2 cloves.

Prepare salad dressing with funchose in advance by mixing all ingredients in a separate cup. Salt and sugar must dissolve, the garlic must be finely chopped or crushed, and all liquid ingredients must be mixed evenly. Then your dressing will be tasty and aromatic.

Step-by-step recipe for making funchose with vegetables

Funchoza glass noodles cook very quickly, so you can enjoy the taste of this wonderful dish almost immediately.

1. Cook funchose. To do this, boil water in a small saucepan. Then, remove the water from the heat and immediately lower the glass noodles into it. Flatten it a little with a fork and leave for 5-7 minutes to cook. Be sure to read the cooking time on the packaging of the noodles you choose, it may vary slightly from one manufacturer to another.

2. Chop fresh vegetables for salad. Cucumber and carrots can be grated on a regular grater, cut into thin strips, or use a special grater for Korean carrots. Cut the pepper into thin strips so that it matches the size of the other vegetables. This will make the salad beautiful.

3. Drain the finished funchose into a colander and rinse it with cold boiled water. Do not use boiling water or tap water if it is not potable. Let the water drain completely. Shake and turn the noodles a little to do this, but very carefully.

4. Mix funchose with vegetables in a separate bowl. During the process, add the pre-prepared dressing, the ingredients of which we listed earlier.

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

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

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

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

Valuable properties of funchose

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

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

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

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

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

Calorie content of funchose

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

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

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

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

How to cook funchose

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

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

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

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

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

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

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

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

We will need:

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

Cooking method:

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

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

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

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

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

We will need:

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

For refueling we take:

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

Cooking method:

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

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

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

Funchoza with mushrooms and sweet peppers

We will need:

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

2 tablespoons vegetable oil

Cooking method:

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

We will need:

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

Cooking method:

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

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

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

Funchoza with chicken and vegetables

We will need:

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

Cooking method:

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

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

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

Spicy Korean soup with funchose

We will need:

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

Cooking method:

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

Vegetable salads - simple recipes

Salad with funchose is an amazing combination of Asian rice noodles and traditional vegetables and meat. Watch step-by-step recipes and cooking videos.

20 minutes

170.1 kcal

5/5 (2)

I want to present to you two recipes for funchose salad with cucumber and carrots: one vegetarian, and the second with meat. If you suddenly hear the word “funchose” for the first time, do not be alarmed and do not rush to close this recipe - most likely, you are familiar with this ingredient, just under a different name.

Funchoza is a popular dish of Korean, Chinese, Japanese, Vietnamese and other Asian cuisines, which in our everyday life is called glass noodles. It is mainly made from mung bean starch (in our country they are known as mung beans) or from rice starch.

Today, I will answer the question of how to prepare funchoza rice noodle salad. You can take my word for it, I am very competent in this matter. Having discovered this dish with my mother once, we make sure to cook it at least once a month, or even more often, since we are big fans of Asian cuisine.

In addition, you don’t have to stand around for a long time preparing this salad and kill your precious time: while the noodles are cooking, we go about our business, while it cools, we prepare the vegetables and dressing. As a result, even in the morning before work, you can refresh yourself with a nutritious salad made from funchose, rather than having to eat sandwiches and coffee in a hurry.

Vegetarian funchose salad recipe

Kitchen appliances: plate.

Ingredients and preparation

You will need:

You can find funchoz noodles in a supermarket or hypermarket in the pasta section, and if not there, then look next to the sushi products. Usually there are 4-8 “skeins” of these noodles in a package. In this recipe I use two “skeins” for two servings: for myself and for my mother.

You can use any vegetable oil, but I would recommend sesame oil, as it has a very pleasant taste, and it is what is most often used in Korea and the rest of Asia.

The red color of the sweet pepper is not a prerequisite, you can use both green and yellow, but if you want the dish to look brighter, red is perfect.

If you are concerned that there are too few carrots, cucumbers and sweet peppers, you can increase their portion, but I would not recommend it, since the star of this dish is still funchose noodles; they should not lose their taste and texture due to the abundance of vegetables.

Now let's move on directly to how to make a salad with funchoza noodles.

You can eat it right away, but it will be better if you let the salad with funchose sit for a while so that the funchose is saturated with all this and the vegetables become softer.

Recipe for Korean funchose salad with beef

Cooking time: 30 minutes.
Number of servings: 2 servings.
Kitchen appliances: plate.

Ingredients:

• funchose noodles – 100 g;
• beef fillet – 150 g;
• carrots – ½ piece;
• red bell pepper – ½ piece;
• onion – 1 piece;

• garlic – 1 clove;
• salt - a pinch;
• pepper – ½ tsp;
• soy sauce – 1½-2 tbsp;
• vegetable oil – 1 tbsp.

I wrote that I will use beef, but you can also use any other type of meat. It will also be very tasty with chicken.

Cooking sequence

1. Cut the meat into long slices and fry in a heated frying pan with oil.
   
   
2. Sprinkle with salt and pepper, stir our beef periodically. As soon as it turns golden brown, move on to the next stage.
   
   
3. We cut the carrots and pepper into strips, and the onion into half rings and add all this to our meat. Fry for another 10 minutes, stirring constantly, so that the vegetables are fried and softened.
   
   
4. Crush the garlic and add it to the frying pan along with soy sauce, then simmer over low heat for another 5 minutes.
   
   
5. During this time, boil our funchose and also put it in a frying pan.
   
   
6. Stir, cover with a lid and cook over low heat for another 2 minutes.
   
   
7. Funchose salad with meat is ready!
   
   

Video recipe for salad with funchose

The video shows a similar recipe for Korean-style funchoza salad with meat.

In addition to using different meat, this recipe differs from mine in that it uses a special funchose salad dressing, which, alas, is not available in all stores. But if you come across such a dressing somewhere, be sure to try cooking it according to the recipe from this video.

A bright, light and very tasty salad can be prepared from funchoza noodles with vegetables. Try adding meat or mushrooms to it - it’s very satisfying!

Our most popular Chinese noodle dish is Korean salad with vegetables. We will need funchose, vegetables (cucumber, carrots, bell pepper) and ready-made commercial dressing. In principle, you could make the dressing yourself; there is nothing complicated or hard to find: soy sauce, vegetable oil, peppers, vinegar, garlic, ginger, sugar, and some other seasonings and spices to taste. But we’ll do that another time, and today we’ll make do with a pretty decent store-bought one.

• bell pepper,
• Korean gas station,
• Carrot,
• Fresh cucumber,
• Funchoza

We start cooking with the main ingredient. Chinese glass noodles don’t even need to be boiled, they are simply poured with boiling water and given a few minutes to soak – and that’s it!

Therefore, put a couple of balls of funchose in a deep bowl and bring the kettle to a boil.

Pour boiling water over the noodles and leave to soak for 3-5 minutes.

Each piece of dry funchose is a multi-meter thread wound into a ball. For ease of eating, it is advisable to shorten it: cut each ball directly in the water with kitchen scissors in 3-4 places.

Place the soaked noodles in a sieve, draining the water. You can wash it, you can not wash it - it makes no difference. If we want to have a hot side dish, then it is better not to rinse, but to serve immediately, but if we are going to make a salad, then for speed we can rinse with cold water. Set the sieve aside to allow the remaining water to drain smoothly.

Now let's take on the vegetables and make the salad. There is a rule: in salads, all products should be as close in shape as possible. That is, long thin glass noodles dictate the shape of slicing - with long noodles with a knife or using a “Korean shredder”.

After cutting, we got a very beautiful and bright set: green cucumber, orange carrot, red and yellow bell pepper.

The Chim-Chim salad dressing is completely ready for use; you just need to knead the packet thoroughly in your hands so that the contents come out completely.

Add ready-made funchose and dressing to the vegetables, mix everything thoroughly.

This is how we got a bright, cheerful, appetizing and very aromatic salad!

It’s just too early to eat a salad with funchose: you need to give the dish time to absorb and combine all the tastes and aromas into a single bouquet.

To do this, we must transfer the prepared salad with rice noodles into a container and refrigerate for at least an hour, or better yet, overnight.

Recipe 2: Funchoza salad with beef and vegetables

Funchoza (also called glass noodles) belongs to the dishes of oriental cuisine, but you can also taste it within the walls of your own home. It goes well with any meat and vegetables, and takes just a few minutes to prepare. Delicious dinner recipe.

• Beef (or any meat) - 400 g
• Onion (large) - 1 pc.
• Carrots (large) - 1 pc.
• Bell pepper (large) - 1 pc.
• Rice noodles or funchose - 200 g
• Soy sauce
• Salt - to taste
• Pepper - to taste
• Oil - for frying

The meat should be cut into thin strips and fried in vegetable oil for 2-3 minutes. Then add a little water to it, close the lid and forget about it for 15-20 minutes.

At this time, you can do vegetables. Cut the bell pepper into strips.

Grate the carrots on a coarse grater or cut into strips, and fresh onions into half rings.

Add the chopped vegetables to the meat, from which all the water has already evaporated, pour a little more vegetable oil into the frying pan and leave everything to fry until the vegetables are fully cooked (about 10 minutes).

A couple of minutes before it’s ready, add a little soy sauce to the almost finished meat and vegetables (choose the sauce dosage at your own discretion), and pepper to taste.

How funchoza is prepared:

Some people soak these noodles in cold water, but this is a long and completely unnecessary task, since funchose can be prepared in another, faster and more familiar way, namely, by boiling it in boiling water.

Funchoza is cooked exactly like regular pasta, but its cooking time is exactly three minutes. After this period, you need to immediately drain the water and add the prepared funchose to the meat and vegetables.

You need to mix everything well - and the funchose with beef and vegetables is ready!

Recipe 3, step by step: funchose cooked with vegetables

Over the past few years, this transparent vermicelli has created a real sensation among Russian gourmets. The main advantage of funchose is its low calorie content and the absence of any additives in its composition, which makes it completely natural and accessible to those who prefer a vegetarian lifestyle. Funchoza consists of rice flour or rice starch and looks like thin transparent threads, for which it received another name - glass vermicelli. It has no taste or smell and goes perfectly with any vegetables and sauces, meat and fish. If you don’t know what funchose dish to prepare, we recommend starting with a light salad. We prepare a salad with funchose and vegetables, simple and tasty.

• 300 gr. vermicelli funchose,
• 1 carrot,
• 1 yellow and 1 red bell pepper,
• 1-2 fresh medium fresh cucumbers,
• 1 tsp rice or table vinegar,
• 2 tbsp. soy sauce,
• 1 tbsp. vegetable oil.

The first step is to soak the vermicelli for 20 minutes. In the meantime, she’s soaking, let’s start cooking vegetables.

Wash and finely chop the carrots. You can grate it on a Korean carrot grater.

Cut the pre-washed and peeled pepper into thin strips.

Wash the cucumbers, peel them and cut into strips.

Heat a frying pan, pour some vegetable oil into it and add pepper. It must be fried for about 4 minutes, stirring constantly.

Place the carrots next. Fry for another 3 minutes. Don't forget to stir.

Place the cucumbers into the pan next. Mix everything again. Keep on fire for another 2 minutes.

All that remains is to lightly fry the garlic; you should not fry it for a long time; as soon as the aroma comes from the fried garlic, remove from the heat.

While the vegetables are roasting, you can start preparing the funchose. Thread the threads into the vermicelli ring and place the funchose together with them in boiling water. Cook for no more than 5 minutes. Particularly thin versions of funchose can simply be poured with boiling water and left for 7-10 minutes.

Then you need to drain the funchose in a colander and rinse with cold water.

Place the funchose on a dish and remove the threads. Cut the cooled vermicelli into several pieces.

Add soy sauce to taste, 1 teaspoon of rice or table vinegar.

Mix everything thoroughly and place the vegetables in a salad bowl. Salad ready.

Recipe 4: funchose salad with meat and vegetables (with photo)

Funchoza goes well with any vegetables, meat (especially pork) and mushrooms. If guests are expected to arrive, then preparing such a hot meat and vegetable dish with funchose will not take even one hour. Our hot “glass” noodles with pork can also be included in the family menu and cooked for lunch or dinner.

• funchose - 200 g,
• meat (pork) - 350-400 g,
• 1 pc. each: carrot, sweet pepper (bell pepper), fresh cucumber,
• onions - a couple of pieces,
• a couple of cloves of garlic,
• one teaspoon each of coriander, paprika, a mixture of peppers, herbs,
• three tablespoons of soy sauce and butter,
• spoon of sesame seeds.

After washing the meat and separating its flesh from the bones, cut it into narrow pieces.

Fry it in a very hot frying pan with oil for about 20 minutes.

At the same time, we work with funchose, previously filled with cold water for 5 minutes. After draining the last one, pour boiling water over the “glass” noodles and leave to swell for 6-7 minutes.

Cut all vegetables into strips. When the pork is fried, remove it from the pan and fry the vegetables in the same oil. You should not subject them to this procedure for too long - they should retain their crispy structure. Usually a few minutes are enough.

Add pork to fried vegetables and stir.

Having thrown the funchose into a colander and rinsed under the tap, we give time for all the water to drain.

Having placed the noodles in the contents of the frying pan, pour in the soy sauce, add all the spices, garlic, mix (one time will be enough). If necessary, you can add a little salt.

After 10 minutes (do not close the container with a lid), remove the finished second dish from the heat and serve, lightly sprinkled with herbs.

If suddenly, which happens extremely rarely in my evening homemade version, it happens that there is some funchose with vegetables and meat left, then the next day I serve it cold, like a salad.

Recipe 5: Korean salad - funchose with beef and vegetables

• 350 grams Beef meat
• 400 grams Funchoza glass noodles
• 250 grams fresh cucumber
• 100 grams Carrots
• 150 grams Sweet pepper, red
• 100 grams Onion
• 100 ml Vegetable oil
• 50 ml Sesame oil
• 20 grams fresh cilantro
• 30 ml Vinegar 9%
• 20 grams Salt
• 50 ml Soy sauce
• 5 grams ground coriander
• 3 grams red hot pepper dry
• 5 grams Ground black pepper
• 20 grams Roasted sesame
• 3-4 cloves Garlic
• 5 grams Sugar

Let's prepare all our ingredients for the funchose salad. Wash the cucumbers, cut off the ends, and chop into thin strips. Place in a bowl. Remove the seed stalk from the sweet pepper and cut it into strips. You can take different peppers, yellow bell peppers will also work, I like red ones, they have a more pronounced sweetish peppery taste. I do not recommend using green bell peppers in this salad; they have a more tart taste and are not so tart; they emphasize the taste of the salad. Finely chop the peeled onion. Meat mode in strips. Peel the carrots and cut into long strips; if you have a special grater, you can use it. Chop a bunch of cilantro and a few cloves of garlic. Let's prepare the spices and soy sauce.

Now we need to properly prepare the funchose. Add a tablespoon of salt to boiling water. We lower the funchose and cook for 2 minutes, no more. Afterwards, you immediately need to immerse the funchose in cold water and leave it there for 10 - 15 minutes. Then put it in a colander and let all the water drain. Cut the finished funchose into approximately 7-8 cm long.

Let's start cooking meat and vegetables. We will need to fry the vegetables very quickly; they must remain half-raw. Pour about 2 tablespoons of oil into a frying pan, heat it well, and fry the meat. In order for the meat to be fried and not stewed, you do not need to put the meat in hot oil, much less salt it in advance. After 5 - 8 minutes, add salt and pepper. Fry, stirring constantly, for 15 minutes. Place the finished meat separately in a bowl.

Then heat the pan again and sauté the onion for one minute, add a little soy sauce, sauté for another thirty seconds. Set aside separately in a bowl.

Then pour vegetable oil into the frying pan, add carrots, add a little about 1 teaspoon, mix well, sauté under the lid for one minute. Transfer the carrots to a separate bowl. Pour oil into the same frying pan, add the sweet peppers and sauté for one minute. There is no need to cover the pepper. We prepared the vegetables.

Transfer the funchose into a large salad bowl and combine all the prepared ingredients. Add ground coriander, ground black pepper, salt, red hot pepper, sugar, vinegar, sesame oil, garlic, soy sauce, chopped cilantro and mix everything carefully. Glass noodle salad is ready! Enjoy your meal!

Recipe 6: Funchoza salad with mushrooms and vegetables (step by step)

It’s quite easy to prepare funchose at home, it doesn’t take much time, and it always turns out very tasty and aromatic.

• funchose - 300 grams;
• champignons - 400 grams;
• bell pepper - 1 piece;
• carrots - 1 piece;
• onion - 1 piece;
• sesame - 1 pack;
• soy sauce - 4 tbsp. spoons;
• ginger - 1 piece;
• garlic - 3 cloves;
• sunflower oil - 2 tbsp. spoons

Cut the bell pepper into thin strips.

I grated the carrots using a Korean carrot grater. You can also simply cut it into long strips.

Cut the onion thinly into half rings.

Wash the champignons and cut into thin slices.

Now place the peppers, carrots and onions in a hot frying pan and lightly fry for 5-10 minutes. While the vegetables are fried, put the noodles in boiling water and cook for 1 minute, then drain the water. You can also simply put the noodles in hot water for 6-7 minutes.

When the vegetables are slightly fried, add the champignons and continue to fry for another 10-15 minutes.

Grate the ginger and pass the garlic through a garlic press. And add them to the vegetables and fry for another 5 minutes.

Now put the noodles in the pan and stir

and add soy sauce. Continue stirring for 3 minutes and turn off. The noodles should be served immediately.

Sprinkle sesame seeds on top.

Recipe 7: funchose salad with vegetables and kurzhut

• Funchoza - 180-200 g
• White cabbage - 150 g
• Cucumbers - 2 pcs. (small)
• Zucchini squash (or regular one with thick skin) - 1 pc. (medium, one and a half palms long)
• Bell pepper - ½ each of medium-sized vegetables (red and yellow)
• Green onions - 3-4 sprigs (green part only)
• Garlic - 3 small cloves
• Vegetable oil - 2 tablespoons (we recommend olive)
• Vinegar (optional apple, rice, wine) - 3-3.5 tablespoons
• Granulated sugar - 2-2.5 tablespoons
• Soy sauce (unflavored) - 4 tablespoons
• Red chili pepper (ground) - 1/3 teaspoon
• Ground black pepper - 1 pinch
• Roasted sesame seeds (to taste) - about 2 teaspoons

Let's prepare the funchose: pour boiling water over the noodles and let it brew for 5 minutes. Rinse in cold water (!) and drain in a colander.

Fry the zucchini: wash and cut lengthwise into 4 pieces to make it easier to cut off the seeds. We don't use them. After trimming, we will be left with the densest part of the zucchini, which gives little moisture when roasting.

Cut the zucchini into strips and fry in a well-heated frying pan with vegetable oil. Important: add a little salt and stir constantly, keep for no more than 5 minutes. Our goal is to slightly soften the zucchini until it is “half cooked.”

At the end of frying, add green onions: cut the leaves into pieces 5-6 cm long and place them in the frying pan with the zucchini. Stir for 1 minute - remove from heat.

We use the remaining vegetables raw in the salad. Shred the cabbage and lightly mash with salt in a large bowl. It will be convenient to add all the ingredients here.

Wash the sweet pepper, remove the seed, and cut into thin strips. Wash the cucumbers and also cut them into strips. Use what is convenient for you - a Berner-type grater, a device for slicing Korean carrots, a sharp knife. The main thing is not to deviate from the principle of funchose salads with vegetables: even at home, for the traditional taste of the recipe, you need to ensure that the vegetables are not cut too thick.

Combine cabbage and zucchini, fried with onions, and mix. Add pepper, cucumber and noodles. Let’s take into account that the noodles are very long: we’ll align them along the length with a mound and cut them crosswise into several pieces. Sprinkle the salad with sugar. Season with garlic (which has been pressed), vinegar, soy sauce and spices. If desired, add 1 tablespoon of sesame oil (will give an Asian flavor). Mix (it’s convenient to do this with your hands).

Keep the salad in the refrigerator for 20 minutes. When serving, you can sprinkle with toasted sesame seeds.

Recipe 8: bright funchoza noodle salad with vegetables

Funchose salad with vegetables has become one of my favorites. Firstly, you can prepare it in a matter of minutes, and secondly, it turns out very tasty, moderately spicy and piquant. I serve this salad as a cold appetizer, and it can also be served as an addition to the main dish, for example, fried potatoes or boiled rice. Try this dish and I'm sure it will become your favorite among salads.

• funchose - 50 g;
• fresh cucumber - 1 pc.;
• carrots - 2 pcs.;
• bell pepper - 1-2 pcs.;
• garlic - 2 cloves;
• salt - ¼ tsp;
• vinegar 9% - 40 ml;
• soy sauce - 20 ml;
• olive oil - 2 tsp;
• Korean carrot seasoning - 0.5 tsp.

Recipe 9: delicious salad - funchose with vegetables in Korean

The main feature of funchose is that it does not have a pronounced taste, so by adding various products to it, you can get recipes that will please even the most picky person.

• Funchoza vermicelli from green beans – 1 package
• Carrots - 1 pc.
• Cucumber - 1 pc.
• Bell pepper – 1
• Korean dressing for funchose – 1 pack
• Soy sauce, salt, pepper, olive oil, herbs - to taste

To prepare Korean funchose salad with vegetables at home, you need to take the ingredients according to the list.

The first thing you should start preparing is to brew funchose. The finished noodles will approximately double in size, so choose your utensils based on this. Place glass noodles in a plate, pan or any other deep container.

Pour boiled water over the funchose, cover with a lid and leave to brew for 5-7 minutes.

While the glass noodles are brewing, prepare the vegetables. Three carrots and cucumbers on a coarse grater. Cut the bell pepper into strips.

Chop the greens you like. I used parsley, green onions and cilantro.

Mix all the vegetables. You can mash the carrots separately with your hands to release their juice.

Drain the water from the funchose through a colander, rinse it with cold running water and leave for a few minutes to remove excess liquid. After this, add funchose to the vegetables.

Drizzle everything with olive or sunflower oil and soy sauce. If you like it salty, you can add additional salt. For spiciness, add pepper and garlic. I didn't add garlic.

Place chopped greens in the salad and pour in the Korean funchose dressing.

Mix everything thoroughly and leave to infuse in the refrigerator for 2 hours.

You can serve the dish right away, but then the ingredients will not have time to soak in the dressing and impart their flavors to each other.