Delicious salad with funchose recipe. Salad with funchose

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

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 spider web, 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.

Funchose salad with Korean carrots and meat

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

Cooking method:

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

A Korean-style salad of funchose and ready-made carrots is prepared quickly. Including meat in the recipe makes it more satisfying and appetizing.

Funchose salad with carrots

funchose – 150 g;
carrots – 0.3 kg;
onions – 100 g;
soy sauce – 20 ml;
wine vinegar (3 percent) – 20 ml;
vegetable oil – 20 ml;
chili pepper – 0.5 pods.

Cooking method:

Chop or grind the chili peppers into a paste using a blender as finely as possible. Dilute the resulting mixture with vinegar, soy sauce and vegetable oil. Warm this mixture slightly until the dressing is warm.
Peel the carrots and, using a special grater designed for making Korean salads, chop them.
Remove the skin from the onion. Cut the onion into 5 parts. Cut the onion into thin quarter rings.
Prepare funchoza, preferably thin, following the manufacturer’s instructions.
Mix onions and carrots with funchose, season with warm sauce. Place in a cool place for an hour.

Despite the fact that the recipe for this salad is simple, it turns out tasty and appetizing.

Funchose salad with cucumber

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

Cooking method:

Fill a three-liter saucepan halfway with water. Bring to a boil. Add a tablespoon of oil, vinegar (half a teaspoon), and salt to taste to the water. Place the noodles in boiling water, cook for 3 minutes, and drain in a colander. No need to rinse.
After peeling the carrots, cut into thin long strips using a vegetable peeler. Cut the cucumber into the same strips.
Remove the skins from the onion and cut it into thin half rings.
Combine all four ingredients and mix carefully.
Using the remaining oil and vinegar, make a dressing by adding Korean carrot seasoning and dried garlic. Dress the salad.

After an hour, when the vegetables and noodles are marinated, the salad can be served.

Funchose salad with pepper

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

Cooking method:

Wash the bell pepper. It’s better to take peppers of different colors: this will make the salad brighter and more appetizing. Cut off the stems of the peppers and remove the seeds.
Cut the flesh of the bell pepper into thin strips.
Wash the cucumbers, dry them, cut into thin semicircles.
Steam the thin funchose by pouring boiling water over it for 5 minutes. Remove from water and place on cutting board. When the funchose has cooled slightly, cut it into pieces of about 5 cm.
Mix funchose with pepper and cucumber. Season with a mixture of sesame oil, soy sauce and ground black pepper.

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

Funchose salad with vegetables

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

Cooking method:

Pour boiling water over the tomatoes. Clean. Cut into several pieces and remove the seeds. Cut the pulp into small cubes.
Cut the cauliflower into small pieces. If you do not accept raw cabbage in salads, you will have to boil it first, but still not until fully cooked.
Bulgarian pepper, remove the seeds from it, cut off the stalk, cut into small squares or strips.
Cut the cucumbers into cubes or strips, depending on the shape of your pepper pieces.
Prepare funchoza as indicated on its packaging.
Mix noodles with vegetables, pepper and salt. Instead of salt, you can add soy sauce.
Add oil, stir carefully again.

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

Funchose salad with meat and cabbage

funchose – 0.25 kg;
boiled meat (beef or pork) – 0.2 kg;
Chinese cabbage – 100 g;
carrots – 100 g;
daikon – 100 g;
sweet pepper – 0.2 kg;
onions – 100 g;
pepper mixture – 5 g;
soy sauce – 30 ml.

Cooking method:

Peel the carrots and grate them on a special grater designed for making Korean snacks. You can cut into thin long strips using a vegetable peeler.
Peel the onions and cut them into thin half rings.
Peel the daikon and grate. You can use either a special grater or a regular one. In the latter case, it is better to choose the side with large holes.
Separate several leaves of Chinese cabbage, wash them, dry them and finely chop them. If desired, you can use white cabbage instead of Chinese cabbage, but the taste in this case will be different.
Wash the sweet pepper and cut off the stem. After removing the seeds, cut the pepper into thin quarter rings.
Cut the finished meat into thin long strips or small cubes.
Boil the funchose until ready.
Combine noodles, vegetables and meat in a large salad bowl.
Dilute the pepper mixture in soy sauce and season the salad. If desired, you can add a little odorless vegetable oil to it.

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

Funchose salad with meat

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

Cooking method:

Boil the meat, remove from the broth and cool. Strain the broth.
Pour the hot broth over the funchose, if necessary, put the pan on the fire and boil for a couple of minutes. If the funchose is thin, there is no need to boil: just keep it in the hot broth for a few minutes under the lid.
Peel the carrots and cut into thin strips. If desired, you can grate it on a special grater.
Peel the onion and cut into thin half rings.
Cut the cooled meat into small cubes.
Mix meat with funchose and vegetables.
In a separate container, heat a mixture of vegetable oil and soy sauce. Mix the dressing with garlic passed through a press and ground black pepper.
Pour the dressing into the salad, stir. Place the salad in the refrigerator for a couple of hours so that the funchose is saturated with the aroma of spices and vegetables, and the vegetables become a little softer and piquant.

Thanks to the large amount of meat, the funchose salad prepared according to this recipe turns out to be satisfying. Men will especially like it. If you like spicier snacks, you can add red pepper along with ground black pepper, and add a teaspoon of table (9%) vinegar to the dressing.

Funchose salad with shrimp

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

Cooking method:

Boil the shrimp in salted water with the addition of ground black pepper.
Cut off the stalk of the pepper. Cut the fruit into 6 pieces lengthwise. Cut the pulp into thin strips.
Chop the green onions and parsley separately with a knife.
Cut the onions, peeling them, into halves of rings.
Pass the garlic through a press, mix it with a spoon of sesame oil.
Pour the remaining oil into a frying pan and heat. Place vegetables in it and fry them for 10 minutes.
Add shrimp and garlic oil and soy sauce to taste.
Cover with a lid and simmer for 5 minutes over low heat. Remove from stove.
Prepare funchose according to the recipe indicated on the package. Mix with the contents of the pan.

The salad prepared according to the given recipe can be served either cold or warm. In any case, after it is placed on plates, it should be sprinkled with chopped parsley and sesame seeds.

Funchose salad with meat and canned green peas

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

Cooking method:

Cut the boiled meat into thin strips.
Cut the tomato into cubes.
Drain the water from the jar of peas and measure out the required amount of product.
Prepare starchy noodles according to package instructions.
Mix oregano, sugar and soy sauce in a separate container.
Place funchose, tomatoes, and green peas in a salad bowl. Add sauce to them and stir.

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

You can add other ingredients to the funchose salad. It goes well with canned honey mushrooms, green beans, boiled chicken breast, and seafood. So you can discover new tastes every day.

Oriental cuisine has always been distinguished by its piquancy and originality. Funchose treats are especially popular. The most delicious and unusual salads are made from rice noodles with spicy spices and sauces. Absolutely everyone, without exception, likes this snack.

And if you cook it yourself, it will turn out much better and tastier than the one that is sold in many stores and served in cafes and restaurants. However, probably few people know how to prepare salads from funchose. But this is not a problem, we will help you prepare this excellent treat.

Recipe for Chinese salad with funchose

Ingredients	Quantity
rice noodles -	250 grams
meat -	200 grams
white cabbage -	100g
carrots -	1 piece
green radish -	1 piece
garlic -	3 slices
bulbs -	1 piece
sweet pepper -	1 piece
Chinese onion -	50 grams
soy sauce -	30 ml
mixture of red and black ground pepper -	1 small spoon
salt -	taste
Cooking time: 60 minutes	Calorie content per 100 grams: 130 Kcal

How to cook:

Heat the water to a boil and pour it over the rice noodles. Leave it in hot water for a few minutes, then transfer it to a colander to drain all the liquid;
Peel the onion and carrot and cut into thin strips;
Shred the cabbage into thin strips;
The radish can be pre-soaked in water to remove all excess liquid. But you don’t have to soak it, because it’s usually not bitter. Cut it into thin strips;
Cut the sweet pepper in half, clean out all the seeds, remove the stem and chop the pulp into strips;
Place a frying pan on the stove, pour a little vegetable oil and heat it up;
Place the chopped vegetables on hot oil, add salt and fry for about 20 minutes. Stir everything periodically to prevent it from burning;
Cut the meat into thin strips, season with spices, add ground black and red pepper, sprinkle with soy sauce and salt;
Peel the garlic cloves and finely chop them or rub them with a fine grater. We put it in the meat slices;
Next, put everything on heated oil and fry over low heat until cooked;
Chop the Chinese onion into small pieces;
Sprinkle the finished meat with Chinese onions and cover with a lid for 5-10 minutes;
Then combine the fried meat with rice noodles and mix thoroughly so that the meat sauce is evenly distributed;
After that, put the vegetable frying there and mix again. If necessary, add a little salt;
At the end, place the finished salad on a wide flat plate in the form of a slide.

Simple with chocolate or fruit. This dessert can be prepared for any occasion.

Funchoza salad: homemade recipe

What you will need:

Rice noodles – 150 grams;
Fresh cucumbers – 2 pieces;
Sweet pepper – 1 piece;
200 grams of chicken meat;
50 grams of green onion feathers;
One onion;
Carrots – 1 piece;
3 cloves of garlic;
3 small spoons of sesame seeds;
3 small spoons of rice vinegar;
Vegetable oil;
70 ml soy sauce;
A small spoon of a mixture of red and black ground pepper;
Ground ginger – ½ teaspoon.

Cooking time: one hour;

Calorie content per 100 grams – 110.

How to cook:

First of all, heat up the water. Place the funchoza in hot water, close the lid and leave to steam for 5 minutes;
Peel the onion head and cut into cubes;
Wash the cucumbers and cut into thin strips;
We clean the sweet pepper from seeds and remove the stalk. Shred the pulp into strips;
We wash the carrots, clean off the dirt and grind them into large shavings;
Cook the chicken meat in salted water until tender. Next, cut the meat into small cubes;
Peel the garlic cloves and finely chop them;
Rinse the green onion feathers and cut them into thin rings;
Place the fryer on gas, pour in vegetable oil and put in pieces of onion, pepper, carrot shavings and garlic. Fry for about 10 minutes;
Then mix the fried vegetables with rice noodles, add chicken meat and mix;
Then sprinkle everything with soy sauce, season with spices, red and ground pepper, sprinkle with sesame seeds and add rice vinegar. Mix everything;
Place the salad in a mound on a large flat plate and sprinkle with green onion rings.

Funchose salad in Korean style

What ingredients will be useful:

Funchose vermicelli – 150 grams;
Fresh cucumber – 2 pieces;
Carrot – 1 piece;
Garlic clove;
Parsley, dill – 6-8 sprigs;
80 gram packet of Korean funchose dressing;
Salt, spices.

Cooking duration – 20 minutes;

Calorie content per 100 grams – 112.

Let's move on to cooking:

Wash the carrots, peel off the skin and cut into thin strips. Place them in a bowl and squeeze with your hands for 2-3 minutes until the carrots release juice;
Heat the water to a boil and pour boiling water over the funchose. Let it sit for about 5 minutes and place it in a colander so that all excess liquid drains out;
We wash fresh cucumbers and cut them into thin strips;
We clean the seeds from the pepper and cut off the stalk. Cut it into thin strips;
Next, wash the dill and parsley and cut into small pieces;
Peel the garlic clove and squeeze it out with a press;
Place rice noodles, chopped vegetables, pieces of herbs and garlic in a bowl. Mix everything well;
Pour in the dressing, season with spices, add some salt and mix again;
Leave the salad to steep for 2 hours so that it is well soaked;
At the end, mix all the ingredients thoroughly again and serve.

Funchoza salad with vegetables

The following components will be required:

100 grams of funchose;
1 bell pepper;
Carrot – 1 piece;
Fresh cucumber - 1 piece;
3 garlic cloves;
70 ml wine vinegar;
2 large spoons of soy vinegar;
Vegetable oil;
Salt, spices.

Cooking time: 30-40 minutes;

Calorie content per 100 grams – 124.

Let's move on to cooking:

1. Heat the water to a boil. Place the rice noodles in a container, pour boiling water over them, close the lid and leave to steam for 10 minutes;

1. We clean the pepper from seeds, cut off the stalk and wash. Shred the pulp into thin strips;

1. Wash the cucumber and cut into strips;

1. Wash the carrots, peel off the skin and wipe with a coarse grater;

1. Peel the garlic cloves and squeeze them through a garlic press;

1. Then season the carrot shavings with wine and soy vinegar, add garlic and leave to steep for 10 minutes;
2. Then we combine rice noodles with pepper, cucumber, carrot shavings and pour carrot sauce over everything;

At the end, season everything with vegetable oil, add spices, salt and leave to brew for about 2 hours.

Chinese salad with funchose and shrimp

Components:

Rice noodles – 250 grams;
Shrimp – 400 grams;
Sweet pepper – 3 pieces;
2 onions;
2 cloves of garlic;
Soy sauce – 40 ml;
1 large spoon of vegetable oil;
50 ml lemon juice.

Cooking time: 30-40 minutes;

Calorie content per 100 grams – 117.

Pour hot water over the rice noodles and leave for 5-10 minutes until they are cooked;
After that, put it in a colander and rinse with cool water. Leave for a couple of minutes so that all excess liquid drains out;
Put water on the stove, add some salt and heat it up. As soon as the water starts to boil, add the shrimp and boil for 3-4 minutes. Remove the boiled shrimp from the water, cool, remove the shells and cut into medium pieces;
Remove the skin from the onions and cut into small cubes;
We clean the pepper from seeds and stalks. Cut the pulp into thin strips;
Place the boiled rice vermicelli in a deep cup, add chopped vegetables and pieces of shrimp. Mix everything;
In a separate bowl, make the sauce. Pour soy sauce, add lemon juice and vegetable oil;
Peel the garlic cloves and squeeze them through the garlic press. Add the garlic to the sauce and mix;
Pour the sauce over the salad and stir until the sauce is completely distributed;
Place the prepared salad in the refrigerator for 10-15 minutes to soak.

Cooking secrets

When purchasing, look at the appearance of the rice noodles. It should have a grayish tint, be fragile, brittle and have a pleasant nutty odor;
Instead of regular sunflower oil, you can use sesame, corn, or pumpkin oil. They will give an unusual taste and aroma;
Do not skimp on spices and soy sauce. These ingredients must be present in salads with funchose.

Well, it turns out everything is simple and easy. A little imagination, ingenuity and a delicious salad with funchose will be ready. The main thing is to add more spices, seasonings, soy sauce, then your salad will turn out piquant and very aromatic.

Rest assured, your loved ones will be delighted with this delicious treat!

36 salad recipes for every taste

salad with funchose

30 minutes

170 kcal

5 /5 (1 )

On the shelves of modern supermarkets, next to ordinary pasta, you can often see a package of noodles with the mysterious Asian name “funchoza”. Unfortunately, not every housewife is familiar with this mysterious “glass noodles,” and it’s a shame.

The situation urgently needs to be corrected, so today you will learn how to prepare a tasty and healthy salad of funchose with cucumber and carrots according to a traditional recipe.

Funchose salad with cucumber and carrots

Kitchen appliances: Korean carrot grater.

Cooking sequence

Name	Quantity
Vermicelli funchose	1 pack
Cucumber	1 PC.
Bell pepper	2 pcs.
Carrot	1 PC.
Ground coriander	½ tsp.
Red hot pepper	½ tsp.
Acetic acid	½ tbsp. l.
Garlic	3 cloves
Salt	1 pinch
Soy sauce	2 tbsp. l.
Sugar	½ tsp.
Vegetable oil	3 tbsp. l.

How to choose the right ingredients

Be careful when studying the composition of funchose indicated on the package. True glass vermicelli is made from green mung bean flour, giving it a white, translucent and matte appearance. If at least one of the criteria does not meet, you have a fake with the addition of wheat starch.
If the funchose is too white, then most likely the manufacturer cheated by adding rice flour to it. There is nothing wrong with this, but this additive does not correspond to the traditional recipe.
Naturally, high-quality vermicelli should not be stuck together, broken, or too soft and at the same time too fragile and crumbling.

Step by step recipe

Place vermicelli in boiling water, cook for about 2 minutes, and then rinse under cold water.
Let the water drain thoroughly from the colander, and then cut your long, very long vermicelli into shorter pieces - it will be most convenient to do this with ordinary scissors, but don’t cut it too small, otherwise the upcoming salad will lose all its national charm.
Grate the carrots on a special grater for Korean carrots, crush them a little with your hands and add them to the translucent cloud of noodles.
Perform the same operation on a fresh cucumber (just don’t crush it with your hands).
Cut sweet peppers, preferably multi-colored ones, into thin strips and add to the salad.
Salt all ingredients, season with sugar, coriander and red hot pepper, add crushed garlic and season with acetic acid, soy sauce and vegetable oil.
Mix the salad well, put it in a beautiful bowl and enjoy the original taste.

Video recipe for preparing salad with funchose and vegetables

If you are still not in love with Asian cuisine, try making funchose salad. This wonderful video recipe will help you with this, the musical accompaniment of which, made in the national spirit, will set you in the right mood.

KOREAN FUNCHOZA Salad

Delicious salad of Chinese rice noodles, vegetables and spices.
music in the video: https://soundcloud.com/icebearger3/obama

https://i.ytimg.com/vi/pMsnvHcVLTQ/sddefault.jpg

https://youtu.be/pMsnvHcVLTQ

2014-05-11T00:29:11.000Z

How can you decorate such a salad?

You are already convinced that this dish is incredibly tasty, but how can you make a salad with funchoza noodles also attractive to the eye? Garnish it with herbs on top (cilantro, chopped green onions, or even regular parsley), sprinkle with sesame seeds, or even lay out a geometric pattern of sweet pepper slices - whatever you want to make your creative soul happy.

Secrets of funchose salad

Pay attention to the thickness of the funchose: if the diameter of the vermicelli is less than 0.5 mm, you should not even cook it, just pour boiling water for 5 minutes. Thicker vermicelli will have to be boiled, but no more than 3 minutes, since overcooked funchose will limp before our eyes and turn into an unappetizing mush.
There is no need to salt the water in which the noodles are cooked, because the salad contains already quite salty soy sauce.
Almost tasteless in itself, funchose is very susceptible to aromas, so you can successfully experiment with various fragrant dressings. At least just try replacing banal sunflower oil with olive, pumpkin or sesame oil, and the taste of the dish will become much richer and more interesting.

How to serve this salad correctly

Since this dish has Far Eastern roots, it is better to serve it in the appropriate style. The salad looks great in rectangular plates or bowls, and for those who like complete national authenticity, you can serve it with wooden sticks instead of forks.
Funchose salad is a satisfying and, at the same time, dietary dish. It can be safely served even for a late dinner as an independent dish or as a side dish for any type of meat or fish.

Salad preparation options

In fact, such a salad can be prepared not only from funchose, but also from rice noodles - try it, it also turns out very tasty.
Using the same recipe, you can prepare a salad with funchoza noodles and ready-made Korean carrots - the dish will turn out a little spicier and piquant.
The recipe for Korean funchose salad with meat is suitable for a hearty meal. Just add chicken or pork to all the ingredients, and even picky men will like the dish.
In fact, salads are one of the most economical and easiest sections of cooking. Just look at the delicious vegetable salads, which can be served both as an appetizer and as a side dish. Try making a light one. It turns out no less tender and fresh (forgive the tautology). This can add to your collection of simple spring recipes, and if you want something savory, feel free to cook it.

As you know, salad can be made from anything. Experiment, trust your intuition and share your successes in the comments.

Funchoza, or otherwise “glass” noodles made from green beans, is an amazing product that itself has neither taste nor smell. But this does not at all prevent funchose from being one of the most popular dishes in Asian cuisine. The secret is that the “glass” noodles are revealed, making them incredibly tasty and original in appearance, additional ingredients and a suitable sauce.
Recipes for preparing funchose are very diverse; various types of meat, seafood, and vegetables are added to it. But perhaps the most common dish is a Korean-style vegetable salad of funchose with carrots. The salad in question will appeal to all lovers of spicy foods, as well as fans of Asian cuisine. For those who have never tried funchoza, it’s time to get to know “glass” noodles better, and you can start with this simple but very tasty dish. For the first time preparing a Korean salad, I recommend purchasing a ready-made sauce, so that later it will be easier to prepare it yourself.

To prepare a spicy salad of funchose and vegetables you will need: (for 4-5 servings):

100 g dry funchose;
1 large carrot;
1 large cucumber;
1 medium bell pepper;
garlic;
dressing for funchose in Korean (4 tbsp. soy sauce, 1 tbsp. vinegar, 1 tbsp. Korean carrot seasoning, 1 tbsp. vinegar, 1 tbsp. sugar, 2 tbsp. .l. vegetable oil).

Recipe for salad with funchose and carrots in Korean.

1. The salad recipe is quite simple, but it all depends on how well the noodles themselves are prepared. Place the dry funchose in a bowl, pour boiling water for a maximum of 10 minutes (or better for 5 minutes), otherwise it will boil and stick together.

2. While the funchose is infused, prepare the vegetables. Using a special knife for Korean salads, cut the cucumber into strips. If you don’t have such a knife at hand, then use a regular one, but try to chop the vegetables as thinly as possible. It is very convenient to grate vegetables on a special grater.

3. We do the same with carrots, after peeling them. After this, mash the carrots a little with your hands so that they release the juice.

4. Cutting bell peppers with a special knife is quite inconvenient, so we just cut them into strips. Naturally, before this we thoroughly wash it and remove the seeds with the stalk.

5. It’s time to drain the funchose water, place it in a colander and rinse with cool boiled water. For convenience, cut the funchose a little with a knife, otherwise it will be long in the salad, like spaghetti.

6. Transfer all the ingredients into one bowl, add a couple of cloves of chopped garlic and Korean funchose dressing. I used ready-made dressing. In my opinion, it is convenient and refilling is inexpensive. But if you wish, you can make it yourself: heat the vegetable oil, add seasoning for Korean carrots, sugar, vinegar, soy sauce and mix everything thoroughly. Adjust the amount of ingredients to taste: if the dressing turns out to be sour, you can add sugar, and if it is unsalted, you can increase the volume of soy sauce. Please note that the vegetables will still release juice, so there should not be too much dressing.

7. Mix our salad thoroughly with two spoons (preferably wooden). You can even use a larger bowl for this to make it more convenient.

8. It seems that the Korean-style funchose salad with carrots is ready, but there is a very important condition. It is necessary for the salad to stand in the refrigerator for at least half an hour, then all the ingredients will truly open up and acquire a bright, rich taste. Bon appetit!

Not every Russian housewife is yet familiar with this oriental product, but funchose is definitely worth a try - healthy and tasty noodles are usually enjoyed by absolutely everyone, and the fact that they are also very light, but at the same time satisfying, makes it a wonderful product in all respects .

FUNCHOSE- these are thin rice or starch noodles (the starch of mung beans, sweet potatoes, potatoes, canna, yams, corn is used for preparation

41% or cassava). Often these noodles are also called glass noodles due to the characteristic transparency that they acquire after cooking.

HOW TO PREPARE FUNCHOZE.

To prepare a delicious salad with funchose or an appetizer, first of all, these noodles need to be properly boiled.

If your funchose has a diameter of up to 0.5 mm, you just need to pour boiling water over it, cover with a lid and leave for 5 minutes, then drain the water, but if the noodles are thicker, then they are cooked in the same way as regular noodles - dipped in salted boiling water, but boiled no more than 3-4 minutes.

OVERCOOKED FUNCHOSE will be soggy, and undercooked FUNCHOSE will stick to your teeth; properly boiled glass noodles will be soft, but slightly crunchy.

SO THAT THE FUNCHOSE DOES NOT STICK UP WHEN COOKING, you need to add vegetable oil to the water at the rate of 1 tbsp. for 1 liter of water.

If you bought funchose in the form of “skeins”, you need to prepare it as follows: tie the skein with thread, pour water into a deep saucepan (for 100g of noodles - 1 liter of water), put 1 tsp. salt and 1 tbsp. vegetable oil (based on 1 liter of water), bring to a boil, lower the skein of noodles, boil for 3-4 minutes, drain in a colander, place under cold running water, then take by the thread and shake to remove excess water, place on a cutting board board, remove the thread, cut the funchose crosswise using a sharp knife into strips of the desired length.

11 RECIPES OF DISHES WITH FUNCHOSE!

1. FUNCHOSE IN KOREAN.

INGREDIENTS:

Vermicelli funchose - 145 g,

Carrots - 100 g,

Fresh cucumbers - 145 g,

Sweet pepper - 45 g,

Garlic - 15 g,

Greens - 30 g,

Dressing for funchose - 115 g.

PREPARATION:

Pour boiling water over funchoza for 5-7 minutes, drain in a colander and rinse with cold boiled water. Chop all vegetables, except garlic and herbs, into thin strips, finely chop the herbs and garlic. Grind the chopped carrots with your hands until the juice appears. Combine all products and mix well, then leave in the cold for 2 hours to infuse, and mix thoroughly again before serving.

2. FUNCHOSE

INGREDIENTS:

Vermicelli Funchoza-100g.

Carrots-150g.

Bell pepper-150g.

Cucumbers-150g.

Vegetable oil

Salt pepper,

Ground coriander

PREPARATION:

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

3. FUNCHOSE WITH MUSHROOMS AND VEGETABLES.

INGREDIENTS:

Rice noodles250g

Bell pepper1 piece

Carrot1pcs

Zucchini1pcs

Tomato1pcs

Boiled porcini mushrooms 150g

Chinese cabbage 100g

Fresh ginger to taste

Garlic to taste

Soy sauce

PREPARATION:

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

Heat olive oil in a frying pan. Place finely chopped onions and carrots in oil. Fry until golden brown and add thinly sliced zucchini and pepper. Simmer until vegetables are soft. Add the mushroom slices and simmer for a couple more minutes. Add finely chopped tomato and shredded cabbage. When the vegetables become soft, add chopped garlic, finely chopped ginger and soy sauce. Mix and add noodles. Stir, heat and remove from heat.

4. FUNCHOSE WITH MUSHROOMS AND VEGETABLES.

INGREDIENTS:

Rice noodles 150 g

Sweet pepper 1 pc.

Carrot 1 pc.

Cucumbers 1 pc.

Champignon mushrooms 100 g

Fresh cilantro 20 g

Lemon juice 1 tbsp. l.

Olive oil 4 tbsp. l.

Soy sauce 8 tbsp. l.

White sesame 2 tbsp. l.

Water 50 ml

Garlic 2 cloves

Curry 5 g

MARINADE:

Soy sauce,

Lemon juice,

Olive oil

PREPARATION:

The peculiarity of this dish is the unusually chopped vegetables - thin strips will certainly decorate the salad.

Peel and chop the mushrooms. Place in boiling water for 5 minutes, then drain the water and set the mushrooms aside. Peel the carrots. Then cut the cucumber and carrots into thin strips using a paring knife.

Next, cut the carrots and cucumber into thin strips. Take a small pepper (or half), remove seeds and cut into thin strips. Pour cold water over the rice noodles for 3 minutes, then drain the water and pour boiling water over it for 5 minutes. Meanwhile, prepare the marinade. To do this, take 50 ml of warm water, soy sauce, chopped cilantro, garlic (chopped), lemon juice and olive oil. Combine all ingredients in a saucepan and simmer for 2 minutes over low heat. Mix vegetables, mushrooms, noodles. Pour in marinade, mix everything and leave for 30 minutes.

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

5. FUNCHOSE WITH BEEF.

INGREDIENTS:

300gr. boiled funchose

1 tbsp. vegetable oil

300 gr. Fillet of beef

2 small carrots

1 bell pepper (I used yellow)

1 onion

2 cloves garlic

2 tbsp. soy sauce

Salt pepper

PREPARATION:

Heat vegetable oil in a deep frying pan and fry the beef fillet in it,

Sliced into thin slices. When the meat acquires a golden hue, add carrots and Bulgarian

Pepper, cut into thin strips, and onion, cut into half rings.

Fry everything together for another 10 minutes, then add chopped garlic, soy sauce, salt, black

Pepper to taste and simmer for another 5 minutes.

Add pre-boiled funchose to the prepared meat and vegetables, carefully

Stir, cover and heat over low heat for 2 minutes.

Pepper can be replaced with green radish; my family doesn’t eat it, so I add pepper.

Bon appetit!))

6. FUNCHOSE

INGREDIENTS:

Funchoza noodles

Soy sauce

Black pepper,

Coriander,

Red pepper,

Sodium glucomate

Ok lemon and salt - to taste,

PREPARATION:

Take the funchose, pour boiling water over it and leave for 10 minutes. Place the funchose in a colander and rinse under running water, leave to drain.

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

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

7. FUNCHOSE WITH MEAT.

INGREDIENTS: meat-200-300g.,

Funchoza-200g.,

Onions - 3.4 heads,

Korean ready-made carrots - 300g, more possible

A little vinegar

Korean carrot seasoning

Salt pepper.

PREPARATION:

Slice the meat thinly (it’s better if it’s slightly frozen, then it’s easier to slice it thinly), fry in vegetable oil, add salt, add onion chopped into half rings, fry lightly, add Korean carrots, mix, warm up. In a larger bowl, combine the boiled funchose. (it’s better to cut it right away) with meat and vegetables, add seasoning for Korean carrots, a little vinegar (as you like), salt if necessary, pepper. Let it cool, and of course try it!!!

8. FUNCHOSE WITH CUCUMBER AND CARROTS.

INGREDIENTS:

100 g funchose,

60 g Korean carrots,

20 g soy sauce,

2 cloves of garlic,

1 fresh cucumber

Olive oil.

PREPARATION:

Boil the noodles, dry them, let them cool. Cut the cucumber into long thin strips. Combine noodles with carrots and cucumber, add soy sauce. Chop the garlic, mix with olive oil, season the salad and mix.

This is a basic recipe for salad with funchose. If you add, for example, pieces of fried chicken to these ingredients, you will get a delicious salad with funchose and chicken - add products to your liking and invent your own recipes for salads with funchose - in principle, the possibilities in this case are endless, do not be afraid to use your imagination. Meat, fish, seafood, and a lot of options for other vegetables (eggplant, zucchini, bell peppers, radishes, onions, etc.) are suitable.

9. FUNCHOSE WITH MEAT (CHICKEN, PORK, BEEF).

INGREDIENTS:

700 g meat,

250 g funchose,

1 carrot,

1 onion,

2 cloves of garlic,

Soy sauce,

Olive oil,

Black pepper,

PREPARATION:

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