Funchoza with crab sticks and soy sauce. Funchose salad with chukka seaweed and crab sticks

Delicious and tender rice noodles appeal to many lovers of oriental cuisine. Salads served in cafes and restaurants are distinguished by their bright appearance, spicy aroma and juicy taste. Making such an original dish at home as salad with funchose does not seem difficult.

Funchoza rice noodle salad

Many housewives who first encountered this original and even exotic dish are wondering: how to cook funchose for salad? This can be done without much effort, since the rice noodles are sold ready-made. To give it an edible appearance, you need to adhere to the following cooking rules:

• pour boiling water over the funchose for 7 minutes, or cook it;
• The rice noodles should be firm, transparent, glassy and emitting a hint of nutty aroma.

Salad with funchose and vegetables - recipe

One of the healthiest options is a salad with funchose and vegetables, since it combines components rich in nutrients. This explains the popularity of this recipe among housewives. To make the dish more convenient to serve and eat, the finished rice noodles can be cut with scissors. For those who like spicy food, you can season the noodle salad with funchose adjika or ground pepper.

Ingredients:

• funchose – 440 g;
• pepper – 1 pc.;
• carrots – 1 pc.;
• cucumber – 2 pcs.;
• soy sauce – 4 tbsp. l.;
• rice vinegar – 5-6 tbsp. l.;
• garlic – 4 cloves;
• sugar –2 tsp.

Preparation

1. Boil the funchose.
2. Chop vegetables (carrots, peppers), fry for 8 minutes, stirring.
3. Cut the cucumbers into strips. Peel the garlic.
4. Mix the sauce and vinegar together, adding salt and sand. The result was funchoza salad dressing.
5. Add cucumber and crushed garlic to the pan, stir, leave for 5 minutes.
6. Pour the dressing into the vegetables. Stir and add funchose.

Salad with funchose and chicken breast

There is a variation of the dish that, due to its satiety, can easily replace the main course during lunch. This is a salad with funchose and chicken; meat is used as one of the main components. This composition allows you to simultaneously feel full and adhere to a diet and receive useful substances, since chicken is considered dietary.

Read also: Rubik's cube salad recipe

Ingredients:

• funchose – 150 g;
• breast – 200 g;
• fresh cucumbers – 2 pcs.;
• pepper – 1 pc.;
• carrots – 1 pc.;
• garlic – 3 cloves;
• onion – 1 pc.;
• soy sauce – 1/3 cup;
• sesame seeds – 3 tsp;
• rice vinegar – 3 tsp.

Preparation

1. Pour boiling water over the funchose and let it brew for 5 minutes. Drain the water, add oil.
2. Boil the breast, cut into strips.
3. Fry chopped vegetables, except cucumber.
4. Mix funchose, roasted vegetables, breast and cucumber. Add soy sauce, spices, rice vinegar and sesame seeds to the salad with funchose noodles and mix.

Salad with funchose and carrots

There is a version of the dish that is perfect for everyone who is on a diet and everyone who is fasting. This is a salad with funchose and Korean carrots, which is incredibly easy to prepare. Thanks to the characteristic taste of Korean carrots, the dish acquires unusual piquant notes; this combination can surprise even sophisticated gourmets.

Ingredients:

• funchose – 150 g;
• Korean carrots – 100 g;
• soy sauce – 6 tbsp. l.

Preparation

1. Boil the funchose, mix it with carrots, pour in the sauce and sprinkle with salt.
2. Place in the refrigerator. After 35 minutes, the funchoza noodle salad is ready.

Chinese salad with funchose - recipe

For lovers of original and unusual dishes, a recipe such as a salad with funchose and meat, prepared in Chinese, is suitable. It is better to serve this dish on a large flat dish, laying it out in a heap. To give it a festive look, you can sprinkle it with herbs and garnish with chopped cherry tomatoes. A salad with funchose presented in this way will become the highlight of any family table.

Ingredients:

• funchose – 250 g;
• meat – 200 g;
• cabbage – 100 g;
• carrots – 1 pc.;
• radish – 1 pc.;
• garlic – 3-4 cloves;
• onion – 1 pc.;
• pepper – 1 pc.;
• Chinese onion – 1 pc.;
• soy sauce – 3 tbsp. l.

Preparation

1. Boil the funchose.

1. Simmer the chopped vegetables over low heat for 12 minutes.
2. Chop the meat, add salt and pepper, add sauce and crushed garlic. Fry for about 20 minutes. Chop the Chinese onion and sprinkle over the meat. Simmer for another 5 minutes.
3. Combine rice noodles, fried meat and fried vegetables. Mix all.

Read also: Nacho Chips Salad Recipe

Salad with funchose and crab sticks

A component such as crab sticks will help give the dish a unique rich taste. For housewives who have decided to master the preparation of such a dish as salad with funchose, a recipe with this component is ideal due to its simplicity and exquisite taste. The dish must be consumed fresh immediately; it is better to decorate it with shrimps on top.

Ingredients:

• funchose – 150 g;
• crab sticks – 150 g;
• cheese – 100 g;
• cucumbers – 2 pcs.;
• lettuce – 1 bunch;
• soy sauce – 6 tbsp. l.;
• mayonnaise – 3 tbsp. l.;
• sour cream – 2 tbsp. l.

Preparation

1. Cut all ingredients into long strips and mix with noodles.
2. Mix mayonnaise, sour cream, sauce. Pour a thin stream over the top of the salad.

Salad with funchose and shrimp

Any seafood goes well with rice noodles, so a hostess who wants to surprise her invited guests can prepare a salad with funchose and seafood. The rich composition of nutrients that shrimp contain will make this dish even more healthy. Before serving, it must be cooled so that it acquires a piquant taste.

Ingredients:

• funchose – 250 g;
• shrimp – 400 g;
• pepper – 3 pcs.;
• onion – 2 pcs.;
• garlic – 3 cloves;
• soy sauce – 4 tbsp. l.;
• lemon juice - 1/4 cup.

Preparation

1. Cut the shrimp into 3-4 pieces. Finely chop the vegetables.
2. Mix boiled noodles, shrimp and vegetables.
3. Pour lemon juice, vegetable oil into soy sauce and squeeze out garlic, mix, pour into salad. Cool for about 20 minutes.

Funchose salad with cucumber – recipe

For people who adhere to a strict diet, the ideal solution would be a lean salad with funchose. With its help, you can simultaneously observe the strict rules of fasting and treat yourself to a delicious dish. The dish can be seasoned with any oil: vegetable, olive, corn, sesame or pumpkin. You can use rice vinegar, lemon juice, pepper mixtures or adjika.

Ingredients:

• funchose – 150 g;
• cucumber – 1 pc.;
• soy sauce – 5 tbsp. l.

Preparation

1. Cut the cucumber into strips.
2. Mix with prepared noodles, pour over sauce, stir.
3. Cool for 25 minutes.

Salad with funchose and mushrooms

One of the most successful dish options will be a simple salad with funchose, the components of which include mushrooms. They are used depending on individual preferences; both champignons and wild mushrooms are suitable. The dish can be supplemented with vegetables to your taste; bell peppers, carrots, cucumbers, and onions can be used. They will add their own touch of piquancy to the salad with funchose.

Read also: Original salad recipe

Ingredients:

• funchose – 100 g;
• mushrooms – 300 g;
• pepper – 1 pc.;
• cucumber – 1 pc.;
• soy sauce – 5 tbsp. l.

Preparation

1. Slice the mushrooms and pour in soy sauce.
2. Mix the remaining vegetables and prepared vermicelli.
3. Fry the mushrooms for 10 minutes, mix with other products.

Warm salad with funchose

Most dish recipes are characterized by the fact that they are served chilled. However, there is an exception to this rule - this is a warm salad with funchose and chicken. Due to the fact that the dish is consumed hot, it can fully replace the second course. Chicken meat will add satiety, the salad is enough to feed the entire household.

Ingredients:

• funchose – 200 g;
• chicken – 250 g;
• carrots – 1 pc.;
• pepper – 1 pc.;
• onion – 1 pc.;
• garlic – 3 cloves;
• soy sauce – 5 tbsp. l.;
• rice vinegar - 3 tbsp. l.

Preparation

1. Fry the chopped chicken for 7 minutes.
2. add chopped vegetables to the chicken and fry until done.
3. Mix with noodles, pour over sauce and vinegar, stir.

Salads with funchose Recently they have gained particular popularity among us. Every day more and more recipes for various dishes using this “overseas” ingredient appear. Let me bring to your attention an interesting recipe for salad with rice noodles and crab sticks. Despite the fact that many different products are used in the salad, they combine very well in taste and the dish turns out to be light and very tasty.

The original sauce fits perfectly into the overall flavor composition, subtly highlighting the rest of the salad components. Attractive appearance salad with funchose and crab sticks allows it to take pride of place in the holiday menu. Determine the quantity and proportions of products according to your taste and the gastronomic preferences of your loved ones.

Cooking time: 30 minutes

• rice noodles;
• crab sticks;
• shrimps;
• fresh cucumbers;
• leaf salad;
• soy sauce;
• mayonnaise;
• sour cream;
• black pepper.

Read also: Beef heart salad recipe

Salad with funchose and crab sticks - recipe

First of all, we prepare the funchose, since it must be cooled before adding it to the salad. Place rice noodles in salted boiling water and cook for 3-4 minutes. To prevent it from sticking, add a tablespoon of olive oil to the water. Rinse the finished noodles with cold water and place on a plate until completely cool.

Cut high-quality chilled crab sticks into thin long strips.

Wash fresh cucumbers, dry (no need to peel) and grate on a Korean carrot grater. Try to keep the straw as long as possible.

Chop green juicy lettuce leaves into thin strips.

Also cut hard cheese of sharp varieties into thin long strips.

Boil large shrimp in salted water for 2-3 minutes and cool. Remove the heads and shell, and separate the meat into fibers. Leave three shrimp with tails to decorate the salad.

Mix all prepared ingredients in a deep bowl. Mix carefully so as not to break the fragile straws of some products.

Now let's prepare the sauce for our salad. Mix mayonnaise and sour cream in equal proportions. Season with freshly ground black pepper and soy sauce to taste.

Salad with funchose

Place in a heap on a flat plate and pour over the sauce in a thin stream.

Sprinkle ready salad with funchose and crab sticks sesame and garnish with whole shrimp. Serve the dish on the table immediately after preparation; this delicious salad does not like a long wait, but can decorate any holiday table.

The presented salad is perfect for a holiday table. Funchoza has a neutral taste, but is able to absorb the tastes of complementary ingredients.

Step-by-step preparation of crab salad with funchose

Read also: The best salad recipes for the winter

For a warm salad of funchose and cauliflower you will need:

• Funchose 100 g;
• 1 head of cauliflower, weighing 250 - 300 g;
• Fresh cucumber 150 g;
• Onion 90-100 g;
• Carrots 75 - 80 g;
• Garlic clove;
• Soy 40 ml;
• Oils 50 ml;
• Vinegar, 9%, 30 - 40 ml;
• Ground coriander 1 tsp;
• Other spices (hot red pepper, ginger) to taste and desire.

The specified amount makes 4-5 servings.

Step-by-step process for preparing funchose salad

1. Funchoza is poured with boiling water and left for five minutes. Rinse with cold water and let it drain.

2. The cabbage is separated into inflorescences, poured with boiling water and boiled for no longer than 1-2 minutes. The inflorescences should retain their crispy texture.

Delicious and tender rice noodles appeal to many lovers of oriental cuisine. Salads served in cafes and restaurants are distinguished by their bright appearance, spicy aroma and juicy taste. Making such an original dish at home as salad with funchose does not seem difficult.

Funchoza rice noodle salad

Many housewives who first encountered this original and even exotic dish are wondering: how to cook funchose for salad? This can be done without much effort, since the rice noodles are sold ready-made. To give it an edible appearance, you need to adhere to the following cooking rules:

• pour boiling water over the funchose for 7 minutes, or cook it;
• The rice noodles should be firm, transparent, glassy and emitting a hint of nutty aroma.

Salad with funchose and vegetables - recipe

One of the healthiest options is a salad with funchose and vegetables, since it combines components rich in nutrients. This explains the popularity of this recipe among housewives. To make the dish more convenient to serve and eat, the finished rice noodles can be cut with scissors. For those who like spicy food, you can season the noodle salad with funchose adjika or ground pepper.

Ingredients:

• funchose – 440 g;
• pepper – 1 pc.;
• carrots – 1 pc.;
• cucumber – 2 pcs.;
• soy sauce – 4 tbsp. l.;
• rice vinegar – 5-6 tbsp. l.;
• garlic – 4 cloves;
• sugar –2 tsp.

Preparation

1. Boil the funchose.
2. Chop vegetables (carrots, peppers), fry for 8 minutes, stirring.
3. Cut the cucumbers into strips. Peel the garlic.
4. Mix the sauce and vinegar together, adding salt and sand. The result was funchoza salad dressing.
5. Add cucumber and crushed garlic to the pan, stir, leave for 5 minutes.
6. Pour the dressing into the vegetables. Stir and add funchose.

There is a variation of the dish that, due to its satiety, can easily replace the main course during lunch. This is a salad with funchose and chicken; meat is used as one of the main components. This composition allows you to simultaneously feel full and adhere to a diet and receive useful substances, since chicken is considered dietary.

Ingredients:

• funchose – 150 g;
• breast – 200 g;
• fresh cucumbers – 2 pcs.;
• pepper – 1 pc.;
• carrots – 1 pc.;
• garlic – 3 cloves;
• onion – 1 pc.;
• soy sauce – 1/3 cup;
• sesame seeds – 3 tsp;
• rice vinegar – 3 tsp.

Preparation

1. Pour boiling water over the funchose and let it brew for 5 minutes. Drain the water, add oil.
2. Boil the breast, cut into strips.
3. Fry chopped vegetables, except cucumber.
4. Mix funchose, roasted vegetables, breast and cucumber. Add soy sauce, spices, rice vinegar and sesame seeds to the salad with funchose noodles and mix.

Salad with funchose and carrots

There is a version of the dish that is perfect for everyone who is on a diet and everyone who is fasting. This is a salad with funchose and Korean carrots, which is incredibly easy to prepare. Thanks to its characteristic taste, the dish acquires unusual piquant notes; this combination can surprise even sophisticated gourmets.

Ingredients:

• funchose – 150 g;
• Korean carrots – 100 g;
• soy sauce – 6 tbsp. l.

Preparation

1. Boil the funchose, mix it with carrots, pour in the sauce and sprinkle with salt.
2. Place in the refrigerator. After 35 minutes, the funchoza noodle salad is ready.

Chinese salad with funchose - recipe

For lovers of original and unusual dishes, a recipe such as a salad with funchose and meat, prepared in Chinese, is suitable. It is better to serve this dish on a large flat dish, laying it out in a heap. To give it a festive look, you can sprinkle it with herbs and garnish with chopped cherry tomatoes. A salad with funchose presented in this way will become the highlight of any family table.

Ingredients:

• funchose – 250 g;
• meat – 200 g;
• cabbage – 100 g;
• carrots – 1 pc.;
• radish – 1 pc.;
• garlic – 3-4 cloves;
• onion – 1 pc.;
• pepper – 1 pc.;
• Chinese onion – 1 pc.;
• soy sauce – 3 tbsp. l.

Preparation

1. Boil the funchose.

1. Simmer the chopped vegetables over low heat for 12 minutes.
2. Chop the meat, add salt and pepper, add sauce and crushed garlic. Fry for about 20 minutes. Chop the Chinese onion and sprinkle over the meat. Simmer for another 5 minutes.
3. Combine rice noodles, fried meat and fried vegetables. Mix all.

Salad with funchose and crab sticks

A component such as crab sticks will help give the dish a unique rich taste. For housewives who have decided to master the preparation of such a dish as salad with funchose, a recipe with this component is ideal due to its simplicity and exquisite taste. The dish must be consumed fresh immediately; it is better to decorate it with shrimps on top.

Ingredients:

• funchose – 150 g;
• crab sticks – 150 g;
• cheese – 100 g;
• cucumbers – 2 pcs.;
• lettuce – 1 bunch;
• soy sauce – 6 tbsp. l.;
• mayonnaise – 3 tbsp. l.;
• sour cream – 2 tbsp. l.

Preparation

1. Cut all ingredients into long strips and mix with noodles.
2. Mix mayonnaise, sour cream, sauce. Pour a thin stream over the top of the salad.

Salad with funchose and shrimp

Any seafood goes well with rice noodles, so a hostess who wants to surprise her invited guests can prepare a salad with. The rich composition of nutrients that shrimp contain will make this dish even more healthy. Before serving, it must be cooled so that it acquires a piquant taste.

Ingredients:

• funchose – 250 g;
• shrimp – 400 g;
• pepper – 3 pcs.;
• onion – 2 pcs.;
• garlic – 3 cloves;
• soy sauce – 4 tbsp. l.;
• lemon juice - 1/4 cup.

Preparation

1. Cut the shrimp into 3-4 pieces. Finely chop the vegetables.
2. Mix boiled noodles, shrimp and vegetables.
3. Pour lemon juice, vegetable oil into soy sauce and squeeze out garlic, mix, pour into salad. Cool for about 20 minutes.

Funchose salad with cucumber – recipe

For people who adhere to a strict diet, the ideal solution would be a lean salad with funchose. With its help, you can simultaneously comply with strict rules and treat yourself to delicious food. The dish can be seasoned with any oil: vegetable, olive, corn, sesame or pumpkin. You can use rice vinegar, lemon juice, pepper mixtures or adjika.

Ingredients:

• funchose – 150 g;
• cucumber – 1 pc.;
• soy sauce – 5 tbsp. l.

Preparation

1. Cut the cucumber into strips.
2. Mix with prepared noodles, pour over sauce, stir.
3. Cool for 25 minutes.

Salad with funchose and mushrooms

One of the most successful dish options will be a simple salad with funchose, the components of which include mushrooms. They are used depending on individual preferences; both champignons and wild mushrooms are suitable. The dish can be supplemented with vegetables to your taste; bell peppers, carrots, cucumbers, and onions can be used. They will add their own touch of piquancy to the salad with funchose.

Ingredients:

• funchose – 100 g;
• mushrooms – 300 g;
• pepper – 1 pc.;
• cucumber – 1 pc.;
• soy sauce – 5 tbsp. l.

Preparation

1. Slice the mushrooms and pour in soy sauce.
2. Mix the remaining vegetables and prepared vermicelli.
3. Fry the mushrooms for 10 minutes, mix with other products.

Warm salad with funchose

Most dish recipes are characterized by the fact that they are served chilled. However, there is an exception to this rule - this is with funchose and chicken. Due to the fact that the dish is consumed hot, it can fully replace the second course. Chicken meat will add satiety, the salad is enough to feed the entire household.

I have wanted this salad for a long time, and made it using the selection method. I can’t say that I ate it somewhere, but I knew exactly what I wanted, what it should be. I periodically visited Japanese restaurants, more or less expensive, more or less tasty, and it seems to me that I roughly understand what a delicious Japanese salad with chukka should taste like. I don’t know, maybe the Japanese will throw tomatoes at me and say, “bad girl nevakusanaya sarada tawaya,” but so far I haven’t reached the true Japan. OK. In retirement I can get everywhere.

What prevented me from making this salad before was the lack of pickled chukka seaweed. And then all of a sudden, my husband runs towards me through the supermarket along the shelves with happiness in his eyes and a bag of frozen chukka in his teeth. I was also extremely happy. Now I just hope that the chukka will stay in this store forever.

The salad is incredibly simple, and it's the sauce that makes it. By the way, I think that our Far Eastern seaweed will bloom in such a salad, and it won’t be any worse, you just need to radically change the sauce, because chukka is sweet, and seaweed is salty. In general, I’ll come back to you with this topic, I think, but for now – chukka.

I made a huge can, but it flew away in two sittings. Grandma Stasya even praised, although where is Japan with chukka - and where is grandma Stasya? But she liked it. Fine. This is too vinegary for a child; he is used to more delicate food.

Cooking time: 10 minutes

Complexity: incredibly simple

Ingredients:

funchose – 2 fagots

sugar – 1 tsp.

sesame oil – 4 tsp.

Worcestershire sauce – 1 tsp. (you can do without it)

fresh cilantro - a bunch

salt - to taste, maybe

chili - to taste

sesame seeds - for serving

Exit– 4 servings


And now the most difficult part: preparing the funchose. To prepare funchose, you need to boil water. While the water is boiling, you need to take out a bowl and put dry funchose in it. This is a very tedious process. When the water has boiled, you need to take the kettle carefully so as not to spill it and pour boiling water over the funchose. Then you need to take an hourglass and measure 5 minutes.


After 5 minutes, place the funchose on a sieve and rinse with cold water. See how incredibly difficult it is?

For now, I'll take the crab sticks. I know crab sticks are evil. But while I don’t live in Vladivostok, crab meat is not available to me, and I eat sticks twice a year, so hang on, conscience.

I cut the sticks thinly. I add it to funchose along with chukka. Chukka is already marinated - sweet and sour, and even with sesame seeds. Finely chop the cilantro and add it to the salad. I add chili.

Now - the most important thing, the sauce. I mix rice vinegar in a glass.

Sugar.

Sesame oil. You can replace it with something, but if you replace it, replace it with nut, I don’t know, peanut or something. Otherwise, all the Japanese flair will disappear.

Worcestershire sauce. You don't have to pour it at all. You can generally live without it. But, you know, he's wonderful. It contains rotten fermented fish (the source of umami) and cinnamon - a timeless oriental motif. It somehow adds depth to the dishes. Gives them another dimension as if. But not critical. You can do without it. It is expensive and rare for us.

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 – that’s all!

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 the prepared 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 a little 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 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 again, add 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 send them to 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.