Homemade salad Chinese cuisine funchoza. Salad with funchose

Mayonnaise salads are unlikely to ever leave the table of a person who grew up on the territory of the Soviet Union. “Olivier” and “Mimosa” will every now and then be filled with splashes of champagne during the chiming clock, and “Spring” with a barbecue on May Day will not be replaced by anything. But in my daily diet I want something more healthy and dietary. An excellent solution would be a salad with funchose and vegetables. This dish comes from Asian cuisine and has long been loved by many housewives. Behind the unfamiliar word hides elegant, translucent, thin noodles made from the starch of various plants.

The debate continues about which country is the author of the funchose. Sometimes it is called Chinese, sometimes Japanese, sometimes even Indian... Let’s dwell on the definition of “Asian” so as not to offend anyone. You've probably seen these noodles in supermarkets. It is twisted into “nests” or folded into loose briquettes, grayish-white, brittle, smelling faintly of nuts or not at all. By the way, if under a label that says “funchose” you see a product that does not correspond to this description, refrain from purchasing - you are being deceived.

Rice noodles are often called funchose, but this is a gross mistake. The latter is made from rice flour, visually resembles ordinary noodles (flat, long or rolled several times) and becomes completely white when cooked. Funchoza is made from legume starch and it is thanks to it that the cooked noodles acquire an interesting transparency. For this reason, funchose is often called glass noodles.

Real bean noodles are rich in the following substances:

• vitamins (tocopherol, folic acid, riboflavin, nicotinamide and others);
• essential amino acids;
• microelements (in descending order - sodium, phosphorus, selenium, potassium and others);
• fatty acid.

The calorie content of “glass” threads does not exceed 320 kcal, despite the fact that they consist of 85-90% complex carbohydrates, contain up to 10% water and only a fraction of a percent of fats and proteins.

Product usefulness

Real funchose is many times healthier than rice noodles and regular pasta. But in order not to be disappointed, you will have to carefully read the information on the label. Only starch made from mung beans gives glass noodles its best properties. Any other affects the taste, benefits and even safety of the product. Achieving characteristic transparency, unscrupulous manufacturers do not hesitate to add dangerous “chemicals”.

1. Funchoza is a product that can be eaten without fear by people on a diet. The calorie content of such noodles is even slightly lower than that of buckwheat - the favorite cereal of all those who are losing weight. In addition, it is full of complex carbohydrates, and they prevent the feeling of hunger from appearing for a long time, and there is almost no fat.
2. An important detail is that real bean starch noodles can be present daily in the diet of people suffering from diabetes. Such starch is not broken down into glucose. But read the label carefully, because funchose is successfully made from potato and corn starch, but they have different characteristics.
3. Glass noodles can also be consumed by people with chronic diseases of the digestive system. You just have to be careful when choosing sauces.
4. Funchoza can also be eaten without fear by people suffering from allergies. This product is gluten free.
5. B vitamins allow you to add bean threads to the list of antidepressants that have a beneficial effect on the nervous system.
6. Complex carbohydrates provide long-lasting energy, which is ideal for those planning to hit the gym. This noodle salad is a great pre-workout lunch.

How and how much to cook noodles

There are no difficulties or magic tricks in making bean noodles. Even a completely inexperienced housewife or a guilty spouse can cope with such a task.

1. Before cooking, pay attention to the cross-sectional diameter of the noodles. If it is very thin, up to a millimeter in cross-section, then it will not even need to be boiled. It is enough to drown in boiling water in a deep bowl, cover and leave for no more than 5 minutes. Thicker threads are cooked like ordinary pasta - immersed in boiling water for 5-8 minutes. Typically, information about the cooking time is provided by the manufacturer on the packaging.
2. Maintain proportions. For 100 grams of bean threads, it is optimal to take a liter of water. The noodles are quite light and are sold in packages of 200-500 grams.
3. Unlike other pasta products and rice noodles, the water in which funchose is cooked is not salted and no other spices are added to it. Finished threads should not have a pronounced taste; this function falls entirely on sauces and other components of dishes.
4. When cooking, it is good to add vegetable oil to the water. Anything will do, but the most authentic is sesame.
5. Bean threads are considered ready when they become soft and transparent, but are still quite elastic. You cannot digest them or leave them in water after cooking - they stick together, become like lumps of an incomprehensible substance, and it is no longer possible to eat them.
6. After cooking, the funchose is transferred to a colander or sieve. If necessary, wash with water.

It is better to eat bean noodles while still warm. Therefore, try to add it to salads immediately before serving.

You cannot prepare dishes with funchose for future use. This product must be eaten immediately before it loses its taste and attractive aesthetic appearance.

Recipe for salad with funchose and vegetables

An incredibly beautiful salad of equally thinly sliced ​​fresh vegetables and translucent noodles. It’s good when you have a special grater at home, which is usually used for preparing Korean salads. If not, sharpen the knife sharper - we will need to cut the vegetables as thinly as possible.

We will need 100 grams of the main product, as well as one piece each:

• cucumber;
• bell pepper (great if you take half red and half yellow);
• carrots.

For dressing, take garlic to taste, a tablespoon of vinegar (preferably wine) and the same amount of pure soy sauce and regular oil.

1. Prepare funchose as described above.
2. Peel the peppers from stems and seeds, remove the “butt” from the cucumbers, check if the skin is bitter, peel the carrots.
3. Chop all vegetables into thin strips.
4. Mix the ingredients in a bowl, season with sauce, squeeze out the garlic.
5. If desired, you can supplement the finished dish with your favorite greens: cilantro, lettuce, arugula.

Salad with funchose, vegetables and chicken

A more satisfying version of glass noodle salad. It is quite suitable for those who are on a diet, or those who do not know what to choose for dinner after returning from training.

For 100 grams of funchose, prepare the ingredients:

• half a bell pepper and a carrot;
• one onion;
• a quarter kilo of fillet;
• grams up to 200 green beans.

Funchose salad with chicken and vegetables is best seasoned with classic soy sauce mixed with rice vinegar and garlic. Salt and pepper to taste.

1. Cut the meat into thin slices, add spices and fry in hot oil until cooked.
2. Chop the pepper into strips, chop the onion into half rings, grate the carrots.
3. Fry the beans and onions until half cooked, add pepper and carrots, and salt.
4. Boil the funchose or simply scald it with boiling water (see the cooking method on the package).
5. Place all the ingredients in a deep bowl, season with sauce and garnish with herbs if desired.

You can eat the salad while still warm, or an hour or two after preparation.

Salad with funchose, vegetables and shrimp

Since funchose is very widely used in Japan, seafood is the second most popular ingredient in salads with it, after vegetables. Shrimp is perhaps the most familiar and beloved component by all.

We prepare the salad from 100 grams of transparent noodles and products:

• a dozen large shrimp or 300 grams of small ones;
• half a bell pepper and half a carrot;
• garlic and green onions to taste;
• sesame.

For dressing, take soy sauce without additives and sesame or other available oil.

1. Cook the funchoza as indicated on the package and discard it in a colander.
2. We cut the vegetables into strips or grate them on a coarse grater, boil the shrimp, remove the shells.
3. Heat the oil and sauté the vegetables until tender.
4. Place the prepared shrimp, chopped onion feathers into the frying pan with the vegetable mix, and squeeze out the garlic.
5. Our salad is almost ready. All that remains is to add funchose, season it and sprinkle with sesame seeds.

This dish goes great both warm and as a cold appetizer. Just before serving, garnish it with chopped parsley or cilantro.

Light salad with funchose, vegetables and mushrooms

You can include any vegetables in this salad. The set offered in the chicken salad recipe will be very good. Vegetables can be left fresh or fried along with mushrooms. It all depends on the imagination and preferences of the hostess. This dish is also interesting with cherry tomatoes - a beautiful, juicy, piquant and certainly not a hackneyed option.

For 100 grams of bean noodles you will need:

• 150 grams of any mushrooms, maybe champignons;
• the same amount of cherry tomatoes;
• 7-8 pieces of lettuce;
• sesame.

We will season the salad with teriyaki sauce (2.5 tablespoons). If you wish, you can include a little oil with the addition of classic soy sauce.

1. Prepare the noodles as usual and drain the water.
2. Cut the tomatoes into quarters, mushrooms into strips, and tear the lettuce leaves into convenient pieces for consumption.
3. Heat some oil in a frying pan and quickly fry the tomatoes. Remove and place on napkins to absorb the oil.
4. In the same pan, fry the mushrooms. You can immediately throw sesame seeds here or sprinkle them later on the finished dish.
5. Place all ingredients in a bowl, season with teriyaki, soy sauce and oil. Spice up.

Salad with funchose, vegetables and asparagus

Asparagus is often added to various salads, but few people know that this plant has a rather powerful diuretic effect. By adding asparagus shoots to your dinner, you can avoid swelling, which will come in handy for pregnant women, people working at the computer, and those on a diet.

Keep in mind that we are talking about the plant, and not about what we usually call Korean or soy asparagus.

For the salad, we traditionally take 100 grams of funchose and prepare the following products:

• up to half a kilo of asparagus;
• carrots and cucumber;
• sesame;
• coriander, if you like.

This time the sauce will have to be made more complicated. To do this, take 2 tablespoons of oil (olive or sesame) and the same amount of soy sauce, a teaspoon of sugar and a quarter spoon of Tabasco or red pepper.

1. We clean the asparagus and then blanch it in salted water with sugar for several minutes.
2. At this time, cut the carrots and cucumber into strips.
3. Boil the funchose or simply pour boiling water over it, depending on the cross-sectional diameter of the threads.
4. Place all the ingredients in a deep container, add the sauce, mix and sprinkle sesame seeds on top.

You can prepare exactly the same salad from soy asparagus (called fuju). To do this, first break it and soak it overnight in salted water. There is no need to blanch anything, in the morning just cut the fuju into convenient pieces and mix with all the ingredients.

Salad with funchose, vegetables and pork

It is best, of course, to prepare such a salad with pork, but it will not lose much if for some reason you want to replace it with chicken or beef. To make the dish more dietary, make it based on turkey.

For 100 grams of funchose, prepare the following components:

• 300 grams of selected meat, preferably pork;
• 3 medium-sized onions;
• bell pepper;
• 3 eggs;
• carrot.

Teriyaki is good for dressing funchose salad with vegetables and meat.

1. Cut the meat, peppers and carrots into thin strips, and the onions into quarters of rings.
2. Fry the onion in a frying pan, add peppers and carrots.
3. Add the meat to the vegetables and fry until done, up to half an hour. 10 minutes before completion, add salt and pepper.
4. Boil the funchose, drain the liquid and place in a deep bowl.
5. Beat the eggs, add salt and pour the resulting mixture into a pre-greased frying pan.
6. Fry the egg pancake on both sides, remove from the dish, cool and cut into the same pieces as the meat.
7. Add pork with vegetables and an egg pancake to the funchose, season with sauce.

This amount of salad is enough to feed a family of three or four people a light dinner. Complete it with a mix of fresh vegetables.

Spicy funchose salad with vegetables “Korean style”

It is ideal to use Korean-cooked vegetables in this dish. It is best to purchase them ready-made in special stores or market outlets. If you already have experience preparing vegetables this way, you can make them yourself.

For a salad per 100 grams of funchose you will need the following components:

• half a daikon radish and a Korean carrot;
• half paprika;
• soy meat 200 grams.

The dressing for the Korean-style funchose salad with vegetables is good to prepare and not too complicated. 1-2 tablespoons of pure, unadded soy sauce and a little lemon juice are enough.

1. Cook the noodles as directed on the package. Place in a colander to remove the water.
2. Heat some oil in a frying pan and fry the vegetables in it.
3. Soak the soy meat in hot water and, after 7 minutes, add it to the vegetable mix.
4. Fry all ingredients together for another 5 minutes.
5. Place vegetables with meat and prepared funchose into a bowl, stir, add sauce.

This salad is ideal to eat cold, as an appetizer rather than a main course.

Summer salad with funchose, vegetables and rapana

Rapana is an excellent choice for funchose salad. You can prefer them only or prepare a mix of seafood. Mix well the chopped squid rings, shredded octopus, a few shrimp and a handful of rapana.

For 100 grams of funchose, take the following set of products:

• up to 200 grams of shellfish;
• bulb;
• 4 cm ginger root;
• a small piece of chili pepper;
• a couple of bell peppers (preferably multi-colored ones);
• zucchini;
• 2 cloves of garlic.

The sauce for this already multi-component dish can be complex. 50 ml soy, a spoonful of fish and oyster. If you don't have something, don't worry. Season only with soy sauce and add vegetable oil and a little lemon juice.

1. Fry the rapana for a couple of minutes, then turn down the heat and simmer until done.
2. At this time, cut the onion into half rings, finely chop the garlic, ginger and chili. Chop the peppers and zucchini into thin slices.
3. Sauté the onion with garlic, and after a couple of minutes add the rest of the vegetables. Fry the entire vegetable cocktail for at least 5 minutes.
4. Prepare the funchose, put it in a deep bowl.
5. Add glass noodles to almost ready vegetables, season the salad and crush with a pinch of turmeric.
6. The turn came to the rapans. Place them in a frying pan and mix well. Turn down the heat and simmer for an additional 10 minutes.

If you don’t have enough spiciness, add dry red pepper - this salad will only benefit from this combination.

Calorie table for all salads

Funchoza is a dietary product, but seasoned with delicious sauces, and with the addition of meat components, it immediately becomes a rather high-calorie dish.

So that you don’t have to think about whether and in what quantity you can eat this or that salad while on a diet, refer to this table.

salad	calorie content, kcal
With vegetables	461
With vegetables and chicken	766
With vegetables and shrimp	690
With vegetables and mushrooms	695
With vegetables and asparagus	553
With vegetables and pork	1500
With vegetables “Korean style”	712
With vegetables and rapana	691

Remember that the daily calorie intake depends on lifestyle and age. For women:

• from 19 to 25 years: 2-2.4 thousand kcal;
• up to 50 years: 1.8-2.2 thousand kcal;
• over 50 years old: 1.6-2 thousand kcal.

For men, the norm is 200-500 kcal higher. If you are on a diet, keep in mind that these numbers need to be reduced by 100-200 kcal.

Funchoza is a product we are not yet familiar with. But don't be afraid to experiment! These noodles themselves are almost tasteless, so they are imbued with the aromas and flavors of other ingredients in the prepared dishes. It is unlikely that you will be able to make a mistake and make it tasteless, so when you see a package of funchose in the store, feel free to take it! You will definitely find something to cook with it.

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 chefs unknowingly 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 will become like them too. 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 for me an independent consultant on Asian cuisine.

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.

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.

To prevent the funchose from sticking together 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 pan (1 liter of water per 100g of noodles), 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.
onion-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
Bow1pcs
Tomato1pcs
Boiled porcini mushrooms 150g
Chinese cabbage 100g
Fresh ginger to taste
Garlic to taste
Soy sauce

PREPARATION:
Bring 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,
garlic,
cilantro,
lemon juice,
olive oil
curry.

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 over 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,
cut 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:
funchose noodles
meat
r.oil
soy sauce
garlic
black pepper,
coriander,
red pepper,
sodium glucomate
carrot
cucumber
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.,
funchose-200g.,
onions - 3.4 heads,
Korean ready-made carrots - 300g, more is 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,
salt

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.

10. FUNCHOSE WITH PRAWNS.
INGREDIENTS:
100 g funchose,
10 peeled boiled shrimp,
1/2 sweet pepper,
3-4 green onions,
1 clove of garlic,
1/2 carrots,
2 tsp sesame oil,
1/2 tsp. sesame seeds,
soy sauce,
parsley.

PREPARATION:
Prepare funchose according to instructions. Cut the vegetables into strips, place in a frying pan with vegetable oil and fry for 2-3 minutes, add peeled ready-made shrimp, simmer for 1 minute, add garlic, onions passed through a press, sprinkle with sesame oil, soy sauce, add funchose, stir and simmer for a minute, Before serving, sprinkle with sesame seeds and chopped parsley, serve funchose with shrimp hot or cold.
There are many other ways to prepare funchose, but there is also a universal recipe - cook these noodles with your favorite products and get a dish that will be the most delicious just for you!

11. FUNCHOSE WITH BAKED BEET AND EGG PANCAKES.
I love funchose; in my opinion, it is a universal product that absorbs all the aromas and tastes of the ingredients mixed with it. This time I decided to experiment, we liked it. Neutral in taste, funchose and baked beets are ideally complemented by a spicy-sour-sweet dressing, and in addition to the herring, it’s just mmmm....

INGREDIENTS:
Funchoza 100g. (dry)
Medium size beets 1 pc.
Fresh cucumber 1tsh.
Red onion 1 pc.
For the egg pancakes:
Chicken egg 2 pcs.
Soy and fish sauce 2 tablespoons each.
Starch 1 tbsp.
Half a bunch of parsley.

REFUELING:
Seed mustard 1 tbsp.
Lemon juice 2 tablespoons.
Olive oil 6 tablespoons.
Garlic 1-2 cloves (to taste)
Honey to taste.

PREPARATION:
Wrap the beets in foil and bake in the oven at maximum temperature until soft (approximately 45-60 minutes depending on the size of the beets).
Pour boiling water over funchoza for 5 minutes, until soft, place in a colander, and rinse with cold boiled water. If desired, cut the long funzoza in half with scissors or even shorter.
For the pancake, lightly beat eggs, sauces, starch and finely chopped herbs. Fry in a frying pan on both sides until cooked. Remove from the pan and cool.
Cut the peeled beets, cucumber and pancake into thin strips, and the onion into thin half rings.
Mix funzoza with prepared vegetables and pancake strips. For the dressing, whisk olive oil, mustard, finely chopped garlic and lemon juice; if you like sweet and sour sauces, I recommend adding a little honey to the dressing. Mix the dressing and salad, put it in the refrigerator for another hour so that the salad is infused. Serve with lightly salted herring - very tasty.

The mysterious name funchoza means just noodles, but not ordinary noodles, but so-called glass noodles. When cooked, it becomes almost transparent due to the nature of the flour and its very small thickness. In fact, funchose is so thin that it resembles a fishing line.

Flour for funchose can be pea, soy or rice. Depending on this, the cooking time varies, which in general is several minutes. Therefore, for each specific funchose you need to look at the cooking time on the packaging. Overcooked funchose loses its appetizing appearance, becomes soft and spreads out.

Funchose contains a large amount of fiber, vitamin B (beneficial for the nervous system) and carbohydrates, so it is quite successfully combined with almost all types of products - meat, seafood and vegetables.

Funchose itself does not have a pronounced taste, but its peculiarity is the ability to actively absorb everything that is around. Therefore, funchose can taste like anything.

This product is very popular among followers of vegetarianism because it has a minimum of calories and is much healthier than regular pasta made from wheat flour. For those who count calories and often look at the scale, funchose is an excellent substitute for the usual pasta.

Funchose is served in cold salads and as a hot appetizer, for example, with soy sauce. If you are not very accustomed to eating pasta of this length, problems may arise with funchose at first, because its length can reach 50 cm. After cooking, it is allowed to divide this length into 3-4 parts. This can be done with scissors.

Since the funchose is very thin, special attention must also be paid to ensure that it does not stick together. To do this, add sunflower oil to the water, and after cooking, you can place the spaghetti in cold water. It cools quickly and can be used in a salad almost immediately.

Now that all the secrets of working with funchose have been revealed, we invite you to get acquainted with the recipes for salads with funchose that we have prepared for you.

How to prepare funchose salad - 15 varieties

Recipes for salads with funchose are very diverse, although this type of spaghetti is not yet very popular in our country. Many people like the spicy version of this Korean-style carrot salad, which we suggest you try to prepare.

Products included in the salad:

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

Watch the video on how to prepare a salad with funchose and vegetables.

Of the seafood in this recipe, shrimp are present, as they are the most tender. That's why we add a little heat and brightness here with garlic and spices. There is also hot curry pepper. If you are not used to its taste, you can do without it.

The following products will be required:

• Shrimp - 500 g
• Funchoza - 100 g
• Onion - 1 pc.
• Sweet pepper - 2 pcs.
• Garlic - 1 clove
• Fresh cilantro - 20 g
• Olive oil - 2 tbsp. l.
• Curry powder - 2 tsp.
• Lemon - ½ pc.
• Soy sauce - 10 ml
• Sesame seeds - 1 tbsp. l.

You can find out in detail how to handle shrimp in the corresponding section. There is nothing complicated about this - they need to be boiled, cooled and peeled. Or buy ready-made shrimp if their price doesn’t bother you.

So, let's start cooking:

1. We prepare funchoza exactly according to what is indicated on the package. Alternatively, pour boiling water over it and let it sit for seven minutes. Then drain, cool and cut.
2. Fry the sesame seeds in a dry, clean frying pan without oil until brown and immediately after turning off transfer them to another container (so as not to burn).
3. We make a dressing from cilantro, garlic, soy sauce, curry seasoning, vegetable oil and lemon juice. Grind and mix everything, let it thicken a little over low heat.
4. All that remains is to chop the onions and peppers and you can mix all the products. Leave some sesame seeds to sprinkle on the finished salad.

Take this version of the product list:

• 100 g funchose
• 300 g chicken fillet
• 130 g Chinese cabbage
• 130 g sweet pepper
• 130 g carrots
• 130 g cucumber
• 1 hot pepper

For the sauce:

• soy sauce 3-4 tbsp. l.
• honey 1 tsp
• garlic 1 g
• paprika 1 tsp.
• red pepper 0.25 tsp.
• sesame oil 1 tsp.

Watch the video to see what you can do with these products to make a wonderful, unusual, tasty and healthy dish.

These ingredients are often used in Eastern cuisines; in our country they are less popular. Try making this version of the salad with funchose - it actually turns out very tasty.

The list of ingredients for the salad looks like this:

• Funchoza - 100 g
• Cucumber - 1 pc.
• Garlic - 2 cloves
• Brown sugar - 1 tsp.
• Carrots - 1 pc.
• Lemon - ½ pc.
• Red hot pepper - ¼ tsp.
• Soy sauce - 50 ml
• Oil - 50 ml
• Sesame oil - 1 tsp.
• Sesame seeds for decoration
• Asparagus 400 g (dry)
• Coriander to taste

The salad needs to be started early because asparagus requires a lot of soaking. It is advisable to put it in salted water the day before the intended preparation. Before doing this, break it a little so that the pieces are about 3-4 cm long. The first water should be drained after a few hours and refilled with water. Now you can leave it overnight.

The cooking sequence is as follows:

1. Prepare the funchose (either just pour boiling water over it, or cook for a couple of minutes - as written on the package).
2. While the funchose cools down, cut all the vegetables from the list into strips.
3. Prepare the dressing by mixing the following ingredients: lemon juice with butter, sugar, soy sauce, spices and garlic.
4. Mix everything and fill with dressing.
5. Now let’s give the funchose a little time to gain taste from its neighbors, for which we put it in the refrigerator.

When serving, sprinkle the finished salad with sesame seeds - it looks quite nice and does not need additional decoration. Although you can complement the appearance of the salad with a sprig of any available greens.

There are few products, here they are:

• Funchoza.
• Legumes.
• Vegetables (bell peppers, carrots, garlic, cucumber).
• Meat.
• Oil.
• Rice vinegar.

What and how much to put in the salad, in what order to mix, watch in the video provided.

Delight your family with an original and very simple salad. Both funchose and mushrooms cook quickly, and together they turn out very tasty. Try it!

Here's what we need:

• Champignons - 5-7 pcs.
• Funchoza - ½ pack
• Oil for frying - 10 ml
• White cabbage - ¼ small fork
• Mustard - ½ tsp.
• Onion - 1 pc.
• Lemon juice - 1 tbsp. l.
• Soy sauce - 30 ml
• Sunflower oil - 2 tbsp. l.
• Pepper to taste

Here's how we'll prepare a salad with funchose and mushrooms:

1. We prepare the cabbage as for pickling - cut it, salt it, squeeze it until the juice comes out, and mix it with chopped carrots.
2. Prepare funchose according to instructions.
3. Fry mushrooms with chopped onions in oil.
4. Prepare the dressing - mix soy sauce, pepper, oil and mustard.
5. Since our cabbage is already salted, you don’t need to add salt to the dressing. Anyway, do this with caution.
6. All that remains is to mix all the ingredients together with the dressing and enjoy the unusual, but very attractive taste!

Funchose salad with vegetables - a simple recipe

Very few products are needed:

• funchose
• bell pepper
• carrot
• cucumbers
• coriander

All the nuances - the amount of products, the method of preparing them - see the video.

Grocery list:

• Funchoza 50 g
• Cheese 50 g
• Fresh champignons 100 g
• Cherry tomatoes 100 g
• Green salad 5 pieces
• Soy sauce to taste
• Teriyaki sauce 3 teaspoons
• Sesame pinch
• Vegetable oil to taste

Preparing this salad is unlikely to take you more than 15 minutes - there are few ingredients and they are simple and quick to prepare.

Cooking method:

1. Fry the mushrooms in a frying pan with oil, add Teriyaki sauce at the end of cooking (before turning off the heat). Stir the mushrooms a couple more times and set aside for now.
2. Let's prepare the funchose, which will take us no more than five minutes.
3. Place green leaves of any lettuce on a serving plate.
4. Top with halved cherry tomatoes and mushrooms.
5. We spread funchose on them and pour soy sauce over everything.
6. We decorate with sesame seeds, which generally go very well (in terms of taste) with funchose.

Alternatively, you can mix everything together and sprinkle with sesame seeds when serving.

Take the following products for this recipe:

• bell pepper
• funchose
• chicken
• carrot
• garlic, spices

The whole process is filmed on video, which we invite you to watch.

It cooks quickly and is consumed at home at the same speed. Very tasty - try it!

The list of products is as follows:

• Funchoza 200 g
• Canned tuna 1 can
• Cherry tomatoes 10
• Olive oil 4 tbsp. l.
• Red bell pepper 1
• Dijon mustard 1 tbsp. l.
• Lemon juice 1 tbsp. l.
• Soy sauce 1 tbsp. l.
• Ground black pepper

Here's how to prepare funchose salad with tuna:

1. Boil the funchoza for a couple of minutes or simply pour boiling water over it.
2. Cut the tomatoes into halves.
3. We cut the bell pepper lengthwise to form thin long strips, which we fry in a hot frying pan with oil.
4. Mix vegetables with funciolza and pour in a traditional mixture of olive oil, lemon juice, mustard and soy sauce. Add spices as desired.
5. This completes the preparation of the salad.

There are few products and they are:

• pack of funchose
• oil
• universal seasoning
• green onion
• herbs spices
• tomato paste

The video below will only take a few minutes of your time, but after watching it you won’t have any questions about preparing funchose salad with meat.

Here are the products we need for the cooking process:

• Funchoza 100 g
• Canned squid 300 g
• Dried porcini mushrooms 50 g
• Carrot 1 piece
• Lemon juice 20 ml
• Wine vinegar 20 ml
• Boiling water 100 ml
• Butter 100 g

Be prepared to devote at least half an hour of your time to this salad, but the result is worth it!

Let's get started:

1. Boil or soak the funchose.
2. Saute the grated carrots in a frying pan with butter.
3. We cook mushrooms depending on what kind you have. If these are dried porcini mushrooms, first let them stand in water (it’s better to pour boiling water over them), then fry them in butter, and finally add a little milk or cream. After 5-10 minutes the fire can be turned off.
4. Remove the squid from the jar and cut into cubes.
5. We use the liquid remaining in the jar for the sauce - add butter, lemon juice, wine vinegar and cook for about five minutes over low heat. If necessary, you can dilute the sauce with a little water.
6. Now we mix all the products that we have already prepared and fill them with dressing.

Bon appetit!

We take the following products:

• funchose - 0.5 packs (100 grams)
• large shrimps - 20 pieces (300 grams)
• sweet pepper - half
• onion - 1 small head
• cilantro - 1 small bunch
• garlic - 2-3 cloves
• sesame seeds - to taste
• vegetable oil for frying

For marinade and dressing:

• soy sauce - 2 tbsp. l.
• ground ginger - 1 tbsp. l.
• curry - 1 tbsp. l.
• lemon juice - 2 tbsp. l.
• water - 2 tbsp. l.

If you prepare the sauce in double proportions, the salad will be much tastier, but will also have a pronounced Korean flavor. It will be delicious in any case.

See the video for details

Take products according to the following list:

• Funchoza 300 g
• Boiled ham 300 g
• Tomatoes 3 pieces
• Bell pepper 2 pieces
• Greens 1 bunch
• Cucumbers 3 pieces
• Vegetable oil 3 tbsp. l.

You can prepare a salad of funchose with ham in about twenty minutes, although the first time you may need a little more time.

Cooking method:

1. Cut the greens, vegetables and ham into cubes.
2. After cooking, we also shorten the funchoza.
3. Mix everything with some oil and the salad is ready!

It's hard to come up with a simpler recipe))

Very tasty and easy and quick to prepare.

Products:

• funchose 300 g
• carrots (medium) 1
• onion (fine) 1
• bell pepper 2
• cucumber 2
• beef meat 300 g
• parsley
• sunflower oil 2-3 tbsp. l.
• seasoning for Korean salads
• garlic 3 g
• tomatoes 2
• subs oil
• spices (salt, sugar), dill.

Watch the video and prepare a delicious funchose salad with beef.

Most of the usual snacks and salads, in addition to being generously flavored with mayonnaise, are already quite boring for everyone. Nowadays, recipes from oriental cuisine have become popular: they have a healthier dressing and are unusual for the taste of residents of central Russia. Salad with funchose can be consumed as an additional or complete dish.

A few words about the benefits of funchose

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.

Secrets of preparing salads with funchose

Most recipes for funchose salads begin with a description of the preparation of the noodles themselves. Funchoza sold in stores is made from bean, rice and pea flour; the fibers can have different thicknesses, so each package indicates the time of its cooking or soaking. If the noodles are overcooked, they can become very soft and ruin the overall taste of the dish.

If the instructions indicate that the funchose needs to be boiled, add vegetable oil to the pan: it will prevent the noodles from sticking together. Do not leave funchose in boiling water for longer than the time indicated on the package. It is better to place it in a cool liquid after cooking and stir: the fibers will cool quickly and will not stick together. Funchose threads sometimes reach 50 cm in length; for ease of consumption after cooking, they can be cut with ordinary scissors. There are also some peculiarities in serving dishes with funchose on the festive table: it is better to arrange salads in portions for each guest. You can first cover the plate with lettuce leaves, then lay out the salad and garnish with cherry tomato halves. For those who like funchose more juicy, put soy sauce so that guests can easily use it.

Recipe for salad of meat and funchose with pepper

This dish can please both guests at the festive table and family members on an ordinary day. Due to the presence of meat in the recipe, a salad with funchose can replace a full dinner. To prepare, you need to stock up on a package of noodles and:

• Sweet pepper – 1 pc.
• Meat (low-fat carbonate) – 250 g
• Carrots – 1 pc.
• Cucumber – 2 pcs.
• Seasoning for carrots – 1 packet
• Oil for frying – 30 ml
• Soy sauce – 30 ml
• Red hot pepper optional

Vegetarian version of salad with funchose

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. To prepare a vegetarian salad, in addition to a pack of funchose and the already familiar bell pepper, the cook will need:

• 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.

Recipe for salad with funchose and seafood

We use shrimp as seafood: they have a delicate taste, so the dish is complemented with spices and garlic. The recipe contains curry; now you can buy classic and spicy versions in stores: choose according to your taste. We will need the following products:

• Shrimp – 500 g (pack of frozen seafood)
• Funchoza – 100 g
• Onion – 1 pc.
• Sweet pepper – 2 pcs.
• Garlic – 1 clove
• Fresh cilantro – 20 g
• Olive oil – 2 tbsp. l.
• Curry powder – 2 tsp.
• Lemon – ½ pc.
• Soy sauce – 10 ml
• Sesame seeds – 1 tbsp. l.

Asparagus and funchose - combine in one salad

Asparagus and funchose are the two main ingredients of most oriental cuisine recipes. For the salad we will need 400 g of dry asparagus, which we will prepare ourselves and then mix with other ingredients:

• Funchoza – 100 g
• Cucumber – 1 pc.
• Garlic – 2 cloves
• Carrots – 1 pc.
• Lemon – ½ pc.
• Soy sauce – 50 ml
• Brown sugar – 1 tsp.
• Oil – 50 ml
• Sesame oil – 1 tsp.
• Red hot pepper – ¼ tsp.
• Coriander to taste
• Sesame seeds for decoration

Recipe for salad with mushrooms and funchose

Mushroom lovers may like the salad of champignons and funchose. A fairly simple recipe will help you prepare a dish that you can surprise and delight your family with. For this you need to stock up on the following products:

• Champignons – 5-7 pcs.
• Funchoza – ½ pack
• White cabbage - ¼ small fork
• Onion – 1 pc.
• Oil for frying – 10 ml
• Lemon juice – 1 tbsp. l.
• Soy sauce – 30 ml
• Mustard – ½ tsp.
• Sunflower oil – 2 tbsp. l.
• Pepper to taste

The recipes listed are only a small part of the salads that can be prepared using funchose. If you have a package of these noodles at home, just look at what other ingredients you have in your refrigerator. Even with a minimal set of ingredients, you can prepare a delicious salad with funchose that all guests will enjoy.