Funchose recipes. Funchose salad with cucumber and bell pepper

Funchoza This is bean flour vermicelli. It is widely distributed and popular in Korea, China, Japan, India and Vietnam. Bean vermicelli goes well with vegetables and meat in hot dishes and soups, and is also the basis for the famous Korean salad Funchoza, which is so beloved by the Russians. Funchoza is ideal for maintaining good physical shape, as it is less caloric compared to regular noodles. Hearty and tasty, it is easily absorbed by the body, contains valuable fiber, B vitamins and minerals: potassium, calcium, sodium, magnesium, iron and phosphorus.
This salad can be served both as a festive treat and as an everyday snack. Prepare this delicious, unusual, spicy salad and your family will be satisfied.

Required:

Vermicelli funchose - 1 pack. (200gr.)
Sauce dressing for funchose - 1 pack. (80gr.)
Carrots - 2-3 pcs.
Fresh cucumber - 1 pc.
Bulgarian red pepper - 1 pc.
Bulgarian yellow pepper - 1 pc.
Garlic - 2 cloves.
Greens (parsley) - 1 bunch.

• Soy sauce - 50-100 ml. + odorless vegetable oil - 50 ml.
• Water - boiling water - for pouring funchose.

How to cook Funchoza salad in Korean:

(usually, the funchose vermicelli package indicates the sequence that you can follow with confidence) First of all, we soak our glass vermicelli with boiling water for 5-7 minutes.

The instructions for the sauce indicate that the amount of this sauce is calculated per 100 gr. vermicelli, that is, half a pack (for 2 twists). But, I brewed 3 twists of vermicelli with boiling water, it turns out 150 gr.
Then we recline in a colander and rinse with cold boiled water. Let's run. Now, for a richer taste, I add vegetable oil and soy sauce to the rice noodles.I knead it well and it already becomes tasty, as it absorbs soy sauce.Of course, you can not do this, but I like it much more.

Let's start cutting vegetables. Cut carrots, cucumbers and two types of peppers into thin strips. Finely chop the garlic or squeeze it through a press.

We put the prepared carrots in a bowl and begin to knead it with our hands for about 2 minutes so that it gives a little juice.

You can also use Korean carrots in this salad, cooked with your own hands, or bought in a store - it's up to you. We spread the finished funchose to the carrots, add the rest of the chopped vegetables.

Mix a little (in the photo, funchoza is filled with simple boiling water. If you make it with soy sauce and vegetable oil, it will be brown)

We dress the salad with a special sauce for funchose in Korean.

Add chopped parsley.

Mix thoroughly and send our salad to infuse for 1-2 hours in the refrigerator.

We arrange the finished salad on a beautiful plate, decorate with herbs and serve.

Bon appetit wishes everyone Svetlana and her - website!

- You will find in a step-by-step recipe with a photo

The main thing is to boil the noodles correctly.
Here is how it is prepared:
Often these noodles are also called glass noodles because of the characteristic transparency that they acquire after cooking.

One of the main advantages and a striking feature of funchose is that it does not have a pronounced taste and absorbs the aromas of the products with which it is cooked. Soups, salads, deep-fried dishes are prepared with funchose; it harmonizes perfectly with meat, fish, seafood, vegetables and various fragrant and spicy additives. Dishes from funchose can be both hot and cold, many salads and snacks are prepared with it.

HOW TO PREPARE FUNCHOSA

To prepare a delicious salad with funchose or an appetizer, first of all, these noodles must be boiled properly.
If your funchoza has a diameter of up to 0.5 mm, you just need to pour it with boiling water, cover and leave for 5 minutes, then drain the water, if the noodles are thicker, then they are cooked in the same way as usual - they are dipped in salted boiling water, but boiled no more than 3-4 minutes.

DIGESTED FUNCHOSE will be sour and undercooked will stick to your teeth, properly boiled glass noodles are soft but slightly crunchy.

SO THAT FUNCHOZA DOES NOT STICK 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 "hanks", you need to cook it as follows: tie a hank with a thread, pour water into a deep pan (1 liter of water per 100 g 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 the thread and shake to glass excess water, put on a cutting board, remove the thread, cut the funchose across with a sharp knife into straws of the desired length.

FUNCHOSA is combined with a mass of products - you can add sliced ​​\u200b\u200bfried meat, fish, chicken, stewed, fried or fresh vegetables, all kinds of sauces, seasonings, spices to it.

FUNCHOSA IN KOREAN

INGREDIENTS:

• funchose vermicelli - 145 g,
• carrots - 100 g,
• fresh cucumbers - 145 g,
• sweet pepper - 45 g,
• garlic - 15 g,
• greens - 30 g,
• dressing for funchose - 115 g.

COOKING:
Pour boiling water over funchoza for 5-7 minutes, put it 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 for 2 hours in the cold to infuse, mix thoroughly before serving.

FUNCHOSA WITH VEGETABLES

INGREDIENTS:

• Vermicelli Funchoza-100g.
• carrot-150g.
• bell pepper-150g.
• cucumbers-150g.
• onion-150g.
• vegetable oil
• salt pepper,
• ground coriander

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

FUNCHOSA WITH MUSHROOMS AND VEGETABLES

INGREDIENTS:

• Rice noodles 250g
• Bulgarian pepper 1pc
• Carrot 1pc
• Zucchini 1pc
• Bow 1pc
• Tomato 1pc
• White mushrooms boiled 150g
• Chinese cabbage 100g
• fresh ginger to taste
• Garlic to taste
• Soy sauce

COOKING:
Bring the water to a boil, add salt, dip the noodles into boiling water, remove the pan from the heat and leave the noodles for 5-7 minutes. After we recline the noodles on a sieve to glass the water.
Heat up the olive oil in a frying pan. Put finely chopped onions and carrots into the oil. Fry until golden brown and add thinly sliced ​​zucchini and pepper. Simmer vegetables until soft. Put the slices of mushrooms 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 put in the noodles. Stir, heat up and remove from heat.

FUNCHOSA WITH MUSHROOMS AND VEGETABLES - 2

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.

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

Mushrooms clean and cut.
Dip in boiling water for 5 minutes, then drain the water and put the mushrooms aside.

Peel carrots. Then cut the cucumber and carrot into thin strips with a vegetable peeler.
Next, cut the carrots and cucumber into thin strips.

Take a small pepper (or half), remove the seeds and cut into thin strips.

Rice noodles for 3 minutes, pour cold water, then drain the water and pour boiling water for 5 minutes.

In the meantime, 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 the marinade, mix everything and leave for 30 minutes.

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

FUNCHOSA 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 bulb
• 2 garlic cloves
• 2 tbsp soy sauce
• salt pepper

COOKING:
Heat vegetable oil in a deep frying pan and fry the beef fillet in it,
cut into thin slices. When the meat becomes golden, add carrots and Bulgarian
pepper, cut into thin strips, and an onion, cut into half rings.
Fry everything together for another 10 minutes, then add minced garlic, soy sauce, salt, black
pepper to taste, and simmer for another 5 minutes.
Add pre-boiled funchose to the prepared meat with vegetables, carefully
stir, cover and heat on the smallest fire for 2 minutes.
Pepper can be replaced with green radish, my family does not eat it, so I add pepper.
Bon appetit!

FUNCHOSA

INGREDIENTS:

• funchose noodles
• meat
• vegetable oil
• soy sauce
• garlic
• black pepper,
• coriander,
• red pepper,
• carrot,
• cucumber
• lemon juice and salt - to taste.

COOKING:
Take funchose, pour boiling water over it and leave for 10 minutes. Put the funchose in a colander and rinse under running water, leave to drain.
Cut the meat into thin strips and fry in a 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 it cool down a bit.
Grate carrots and cucumber on a Korean grater, add the contents of the pan to them, mix and add lemon juice to taste, salt. Bon appetit

FUNCHOSA WITH MEAT

INGREDIENTS:

• meat 200-300 gr.,
• funchose 200g.,
• onion 3.4 heads,
• carrots prepared in Korean - 300 gr.,
• a little vinegar
• seasoning for carrots in Korean,
• salt pepper.

COOKING:
We cut the meat thinly (it is better if it is slightly frozen, then it is easier to cut it thinly), fry in vegetable oil, salt, add the onion chopped in half rings, fry lightly, add Korean carrots here, mix, warm up. In a larger bowl, combine the boiled funchose (it is 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 cool.

FUNCHOSA WITH CUCUMBERS AND CARROTS

INGREDIENTS:

• 100 g funchose,
• 60 g of carrots in Korean,
• 20 g soy sauce
• 2 cloves of garlic
• 1 fresh cucumber
• olive oil.

COOKING:
Boil the noodles, dry them, let them cool down. Cucumber cut into long thin strips. Combine noodles with carrots and cucumber, add soy sauce. Grind the garlic, mix with olive oil, season the salad and mix.
This is a basic funchose salad recipe. If you add, for example, pieces of fried chicken to these ingredients, you 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 show imagination. Suitable meat, and fish, and seafood, and a lot of options for other vegetables (eggplant, zucchini, sweet peppers, radishes, onions, etc.).

FUNCHOSA WITH MEAT (CHICKEN, PORK, BEEF)

INGREDIENTS:

• 700 g of meat,
• 250 g funchose,
• 1 carrot
• 1 onion
• 2 cloves of garlic
• soy sauce,
• olive oil,
• black pepper,
• salt

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

FUNCHOSA WITH SHRIMP

INGREDIENTS:

• 100 g funchose,
• 10 boiled shrimp, peeled
• 1/2 sweet pepper
• 3-4 green onions,
• 1 garlic clove
• 1/2 carrot,
• 2 tsp sesame oil,
• 1/2 tsp sesame seeds,
• soy sauce,
• parsley.

COOKING:
Prepare funchose according to the instructions. Cut vegetables into strips, put in a pan with vegetable oil and fry for 2-3 minutes, add peeled ready-made shrimps, stew for 1 minute, add garlic passed through a press, onion feathers, sprinkle with sesame oil, soy sauce, add funchose, mix and stew for a minute, Sprinkle with sesame seeds and chopped parsley before serving, serve funchose with shrimp hot or cold.
There are many other ways to cook funchose, but there is also a universal recipe - cook this noodles with your favorite products and get a dish that will be the most delicious just for you!

FUNCHOSA WITH BAKED BEET AND EGG PANCAKES

INGREDIENTS:

• Funchoza 100g. (dry)
• Beetroot medium size 1 pc.
• Fresh cucumber 1 tsh.
• Red onion 1 pc.

For egg pancakes:

• Chicken egg 2 pcs.
• Soy and fish sauce 2 tablespoons each.
• Starch 1 tbsp.
• Parsley greens half a bunch.

REFILLING:

• Grained mustard 1 tbsp.
• Lemon juice 2 tbsp.
• Olive oil 6 tbsp.
• Garlic 1-2 cloves (to taste)
• Honey to taste.

COOKING:
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 funchose with boiling water for 5 minutes, until soft, put it in a colander, rinse with cold boiled water. If desired, cut the long funcose with scissors in half or even shorter.
For a pancake, lightly beat the eggs, sauces, starch and finely chopped greens. Fry in a pan on both sides until cooked. Remove from pan - cool.

Salad with funchoza is striking in its diversity: funchoza with vegetables, funchoza with meat, funchoza with seafood, funchoza with chicken. Funchose salad can be both warm and cold.

Funchoza is a traditional product of Chinese, Vietnamese and Thai cuisine. It is a noodle of various widths, both thin and wide. Funchoza is made from green mung beans using traditional technologies.

Funchoza is very versatile, it can be used to prepare both cold and hot dishes. It is appropriate in salads, and in appetizers, and as a side dish, and as part of the main dish.

Another advantage of funchose is that it cooks very quickly. You can simply pour boiling water over it and leave it for a while. Depending on the manufacturer, it can be brewed from 1 to 10 minutes. During cooking, its color changes from transparent to white. But it is edible as soon as the noodles become soft.

Do not boil the funchose, cook it until transparent, so it will be appetizing and elastic.

How to cook a salad with funchose - 15 varieties

Salad with funchose - Beijing

Peking salad with pork and vegetables from Ilya Lazerson.

Ingredients:

• Funchoza
• Carrot
• Cucumber
• Chinese cabbage
• Pork - 150 g;
• Chilli
• Garlic
• Ginger root 1 cm long.
• Soy sauce
• Sesame oil
• white wine vinegar
• Sugar
• cilantro
• Coriander grains
• oyster sauce
• Peanut

Cooking:

Boil water in a saucepan or saucepan. Dip funchose into boiling water. Leave for 3 minutes. Throw the softened noodles on a sieve, rinse with cold water. Leave to drain.

Prepare the dressing. Mix in a bowl 6 tablespoons of soy sauce, 1 tbsp. l. sesame oil and 2 tbsp. l. white wine vinegar. Add finely chopped 3 cloves of garlic, one third of a small hot pepper, 1-2 sprigs of cilantro and 1 tsp. Sahara.

Peking cabbage cut across into strips, put on a dish, pour 3 tbsp. l. gas stations.

Grate peeled carrots or cut with a knife into strips about 5 cm long. Put carrots on cabbage and pour 2 tbsp. l. gas stations.

To make carrots and cucumbers more juicy, soak them in ice water for 20-30 minutes before cooking.

Cucumber cut into strips. Lay on top of the carrots, pour 2 tbsp. l. gas stations.

Put the funchose on the cucumber, pour over the dressing.

Leave the salad to infuse.

In the finished salad, there will be less excess water if the pulp is removed from the cucumber.

Prepare pork. Cut the pork flesh into strips. Add finely chopped one-third of hot pepper, 1-2 cloves of garlic to the meat. Season with soy sauce, 0.5 tsp. sugar, 1 tbsp. l. sesame oil. Mix.

Pork can be replaced with chicken or turkey.

Peel the ginger root, finely chop. Grind 1 tsp. coriander grains. To do this, you can use a special mortar, spice grinder, or put coriander seeds on a sheet of parchment, securely wrap the edges and beat with a meat mallet.

Pour vegetable oil into a heated frying pan. Pour chopped coriander and chopped ginger into the oil. Put the marinated pork on the pan. Fry the meat on maximum heat.

Add oyster sauce and 1 tbsp. l. sesame oil.

Oyster sauce can be replaced with fish sauce.

For all pan-Asian recipes, WOK-shaped pans are best suited, this shape allows you to fry a small amount of meat or vegetables as quickly as possible. This keeps the meat juicy and the vegetables crispy.

Put the finished pork on a plate with salad on top of the funchose.

Put a handful of roasted peanuts on a sheet of parchment, wrap, beat off with a meat mallet. Sprinkle the chopped peanuts around the salad. Sprinkle the meat in the center of the salad with chopped cilantro.

a refreshing salad recipe with simple ingredients, add more garlic and chili for an even more original taste.

Ingredients:

• Funchoza 200 gr.
• Beijing cabbage 0.5 heads
• Eggs 2 pcs.
• Vegetable oil
• Chili pepper 1 pod
• Garlic 2-3 cloves
• Ginger root 1 cm.
• Red pepper flakes
• Peanuts 3 tbsp. l.
• cilantro 3 sprigs
• rice vinegar
• Lime 1 pc.

Cooking:

Place funchose in boiling water for 1 minute. Then discard the noodles in a colander. Rinse with cold water. Let the water drain. Cut the noodles with scissors if desired.

Cut the Chinese cabbage leaves into thin strips.

Savoy cabbage, iceberg lettuce and other head salads are also suitable for this salad.

Whisk the eggs in a separate bowl. Pour 1 teaspoon of vegetable oil into a heated pan and spread evenly over the pan. Pour in some of the beaten eggs so that they are spread in a thin layer over the pan. Once the egg pancake is ready, transfer it to a plate. Fry all beaten eggs in the same way. Wrap the eggs in a roll and cut across into thin strips. Mix half of the chopped egg pancakes in a salad bowl with ready-made funchose and chopped cabbage.

Mince the garlic and ginger and some chili. You can do this in a spice mortar with a pinch of salt. 1 st. l. heat vegetable oil in a frying pan. Send the chopped ginger, garlic and hot pepper to the hot oil. Fry for a few seconds over high heat, stirring constantly. Transfer to a separate bowl. Let it cool down a bit. Then add 1 tbsp. l. rice vinegar, lime juice and 2 tbsp. l. vegetable oil. Whisk. Add salt to taste. The sauce should be salty. Pour the mixture into the salad bowl with the prepared ingredients and toss. Top the salad with the remaining egg noodles, chopped peanuts and chopped cilantro.

If you do not have rice vinegar, then you can replace it with white wine. If you do not have rice or wine, then you should not add the usual table, it is too harsh and will worsen the taste of the dish.

Far from traditional Korean cuisine, but such a simple and understandable for Russian housewives salad recipe with funchose.

Ingredients:

• Funchoza
• Carrot
• Cucumber
• Garlic
• ground coriander
• Red pepper powder
• Sugar
• Vinegar
• Vegetable oil
• Black pepper
• Soy sauce

Cooking:

Boil funchose, rinse with cold water, put in a colander, cut with scissors.

Grate carrots and cucumber. Cut the bell pepper into strips.

In a large salad bowl, mix funchose, chopped vegetables. Salt. Season with ground coriander, red hot pepper. Add 0.5 tsp. table vinegar, 6-8 tbsp. l. soy sauce, mince 3 garlic cloves with a garlic press. Finish with sugar and black pepper to taste. Dress the salad with vegetable oil. To stir thoroughly.

If desired, you can cut the finished funchose with scissors.

Salad with funchose - Thai with tofu and shrimps

Authentic Thai salad with meat from Jamie Oliver in 15 minutes.

Ingredients:

• Funchoza 300 gr.
• Peanuts 100 gr.
• Sesame 100 gr.
• Ginger root 4-5 cm.
• Chili pepper 1 pc
• Garlic
• Lime 3 pcs
• Cherry tomatoes 6-7 pcs
• Basil several branches
• Sesame oil
• fish sauce
• Sugar
• Carrot
• Cucumber
• Radish
• Fennel
• Cabbage
• Cocktail shrimp 100 gr.
• Chilli

Cooking:

Prepare funchose by dipping in hot water for 4 minutes. Pass through a sieve.

Fry peanuts and sesame seeds in a pan with 1 tbsp. l. sesame oil.

Sauce. Grind and mix in a food processor or blender

peeled ginger root, 1 clove of garlic, 1 chili pepper, a few sprigs of basil, cherry tomatoes, juice of 3 limes, 2 tbsp. l. sesame oil, 3 tbsp. l. fish sauce, 1 tbsp. l. Sahara

Chop carrots, cucumber, white cabbage, fennel stalks with a knife or in a food processor. Mix sauce with vegetables in a large salad bowl. Squeeze the vegetables until the juice comes out.

Add hot funchose to the salad, mix. Put 100 g of ready-made cocktail shrimp into a bowl with salad, mix. Put a whole piece of tofu on top of the salad and cut into cubes.

Drizzle tofu with chili sauce. Garnish the salad with lime wedges and mint sprigs.

This salad is prepared in Chinese cafes in the Far East.

Ingredients:

• Funchoza 200 gr.
• White cabbage 200 gr.
• Carrot 1 pc.
• Cucumber 1 pc.
• Sugar
• Red pepper
• Coriander
• Soy sauce 1 tbsp. l.
• Rice vinegar or table vinegar 1 tbsp. l.
• Sesame oil 0.5 tsp
• Vegetable oil 1 tbsp. l.

Cooking:

Boil funchose. Drain in a colander, rinse with cold water.

Grate the carrots or cut into strips with a knife. Cut cabbage into strips.

You can add red cabbage to enhance the flavor and appearance of the finished salad.

Sprinkle vegetables with a pinch of salt and red pepper, sugar, add 1 tbsp. l. vinegar

Mix vegetable oil and a little sesame oil in a glass, heat in the microwave and pour into a bowl with cabbage and carrots. Stir and let stand for 15 minutes.

Chop the cucumber on a grater or cut with a knife. Add coriander and soy sauce. Mix all ingredients. Add soy sauce to taste.

A simple salad recipe with fried vegetables, can be served as a side dish for meat.

Ingredients:

• Funchoza 200 g
• Carrot 1 pc.
• Onion 1 pc.
• Soy sauce
• Vegetable oil
• green onion
• Sesame

Cooking:

Soak funchose in boiling water for 1-2 minutes. Throw the funchose into a colander, rinse with cold water.

Cut carrots and onions into strips.

Heat up a frying pan with a little vegetable oil. Fry vegetables. Put funchose in a pan with fried vegetables and continue to fry. Pour 6-8 tbsp into the pan. l. soy sauce. Mix.

Transfer the funchose with vegetables to a salad bowl. Sprinkle with chopped green onions and sesame seeds. Serve both hot and cold.

This salad is good both cold and hot.

Ingredients:

• Funchoza 100 gr
• Chicken fillet 300 gr.
• Cucumber 1 pc.
• Carrot 1 pc.
• Beijing cabbage 0.5 heads
• Bulgarian pepper 1 pc
• Hot pepper 1 pc
• Soy sauce 3-4 tbsp. l.
• Honey or brown sugar 1 tsp.
• Sesame oil 1 tsp
• Dry paprika 1 tsp
• Hot red pepper 0.25 tsp.
• Garlic 1-3 cloves

Cooking:

Chicken fillet beat off and cut into thin strips. Pour 1 tbsp. l. soy sauce, set aside to marinate.

Cut vegetables into strips, carrots can be grated. Remove seeds from hot pepper, cut half or whole pepper.

For the sauce, chop the garlic with a knife or garlic press or grater. Add 1 tsp to garlic. paprika, 0.25 tsp hot pepper, 1 tsp. honey or brown sugar, 1 tsp. sesame oil.

Fry chicken over high heat. Bring the chicken to half-cooked, add carrots. Fry 1 minute. Add pepper, after 30 seconds Chinese cabbage, after another 30 seconds add cucumber, mix and turn off the heat.

Prepare funchose. Place in boiling water for 3 minutes, drain in a colander, rinse with cold water, cut with scissors.

Mix the prepared funchose with chicken and vegetables, pour over the sauce.

It can be served as a hot main course or cold as a salad.

Ingredients:

• Funchoza 100 g
• Chicken fillet 150 g
• Carrot 1 pc.
• Bulgarian pepper 1 pc.
• Hot green pepper 1 pc
• Garlic 4 cloves
• Soy sauce
• Sesame
• Ground black pepper

Cooking:

Pour boiling water over funchoza, cover with a lid. Leave for a few minutes.

Cut the chicken fillet, add 2 tbsp. l. soy sauce and 2 tbsp. l. sesame. Leave to marinate.

Throw funchose in a colander, rinse with cold water. Can be cut with scissors.

Cut carrots, bell peppers, hot green peppers without seeds. Fry vegetables over high heat in vegetable oil, add marinated chicken to them. Season with finely chopped garlic. Add funchose. Mix. Salt and pepper to taste.

Salad with funchose - Korean with meat and mushrooms

Warm and hearty salad with funchose, meat and mushrooms in Korean style.

Ingredients:

• Funchoza 200 g
• Soy sauce 8 tbsp. l.
• Sesame oil 5 tbsp. l.
• Garlic 1 clove
• Brown sugar 1 tsp
• Apple cider vinegar 1.5 tbsp. l.
• Beef pulp 200 g
• Onion 1 pc
• Shiitake mushrooms 100 g
• Carrot 3 pcs.
• Spinach 100 g

Cooking:

Funchoza pour boiling water. Leave for 5-10 minutes. Strain. Rinse with cold water. Cut into pieces with kitchen scissors.

For the sauce, mix 3 tbsp. l. sesame oil, finely chopped garlic clove, brown sugar and 1.5 tbsp. l. apple cider vinegar. Whisk.

Prepare the rest of the ingredients. Remove the stem from the shiitake mushrooms and thinly slice the cap. Grate carrots. Onion cut into half rings.

In a large skillet, heat 2 tsp. sesame oil over high heat. Fry the onion and 1 tsp. salt for 2 minutes. Add the beef, once it's done transfer it to a bowl.

Put the carrots and mushrooms into the pan, fry for 3 minutes. Add the finished funchose. Pour 2 tbsp. l. sauce. Fry 2 minutes. Transfer to bowl with beef.

Pour 2 tsp into an empty pan. sesame oil, put the spinach. Fry for 2 minutes, pour over the remaining sauce. Transfer to a salad bowl.

Mix all ingredients.

Recipe for a quick salad with crispy vegetables and ready-made dressing .

Ingredients:

• Funchoza 100 g
• Carrot 1 pc.
• Cucumber 1 pc.
• Bulgarian pepper 1 pc.
• Dill 3 sprigs
• Ready gas station Chim Chim

Cooking:

Funchoza pour boiling water. Leave for 5 minutes. Rinse with cold water. Let drain.

Carrot, cucumber and bell pepper cut into thin strips.

Mix vegetables with cooked noodles in a salad bowl. Fill with prepared dressing.

Perfect for lunch.

Ingredients:

• Funchoza 100 g
• Carrots 1-2 pcs.
• green onion
• Shrimps 150 g
• Soy sauce 4 tbsp. l.
• Fish sauce 2 tbsp. l.
• Brown sugar 2 tbsp. l.
• Lime 2 pcs.
• Basil
• ground coriander

Cooking:

Dip funchose in hot water. Leave for 5-7 minutes. Rinse with cold water.

Mix chopped carrots, green onions, coriander, mint, basil and shrimp.

Sauce preparation. Whisk soy sauce, fish sauce, juice of two limes, brown sugar.

Pour dressing over salad and mix well.

Funchoza with sausage is a mixture of culinary traditions of the post-Soviet space and Southeast Asia.

Ingredients:

• Funchoza 125 g
• Boiled sausage 300 g
• Carrot 3 pcs
• Onion 2 pcs
• Bulgarian pepper 1 pc
• Garlic 2-3 cloves
• dried dill
• Soy sauce
• Red hot pepper powder
• Black pepper powder
• Vegetable oil 100 g
• Salt 1 tsp
• Table vinegar 1 tbsp. l.
• Allspice 6-7 peas

Cooking:

Dip the funchose into boiling water. Leave for a few minutes. Drain the water using a sieve. Rinse with cold water. Transfer to a salad bowl.

Grate carrots on a Korean carrot grater. Onion cut into half rings. Bulgarian pepper and sausage cut into strips.

Heat 100 g of vegetable oil in a frying pan. Saute the onion in hot oil over high heat. As the onion is browned, send carrots to the pan, then bell pepper and sausage. Fry until done.

Add spices to the pan 1 tbsp. l. dill, 1 tsp salt, a pinch of black and red pepper, 2-3 cloves of chopped garlic, allspice pounded in a mortar.

Transfer the fried vegetables with sausage to a salad bowl for the finished funchose. Fill 1 tbsp. l. soy sauce, 1 tbsp. l. table vinegar. Mix the salad thoroughly. Allow to cool and infuse and can be served.

The combination of squid and octopus with fresh herbs and crispy vegetables will impress your guests and family.

Ingredients:

• Funchoza 200 g
• Squid rings 200 g
• Soy sauce
• Vegetable oil
• Peanuts 1 handful
• Sesame
• green onion
• Radishes 4-8 pcs.
• Hot chili pepper 1 pc.
• Cilantro 0.5 bunch
• Basil 1 bunch
• Mint several sprigs
• Juice of 1 lime
• Sugar 1 tsp
• Fish sauce 2 tbsp. l.
• Olive oil 1 tsp
• Red hot pepper powder or flakes
• Rice vinegar 1 tbsp. l.

Cooking:

For sauce, mix lime juice, 1 tsp. sugar, 1 tsp olive oil, 2 tbsp. l. fish sauce, a pinch of red pepper and 1 tbsp. l. rice vinegar.

Cook funchose according to the instructions on the package or according to this recipe. Dip the funchose in a pot of boiling water, leave to cook for 5 minutes. Drain, rinse with cold water. Transfer the funchose to a bowl, add 1 tbsp. l. vegetable oil.

Dry the squid and octopus rings thoroughly with paper towels. Make sure there is no water left on them otherwise the oil will shoot out when frying. Heat vegetable oil in a frying pan over high heat. Gently toss the seafood into the oil. Stirring constantly, fry for 1-2 minutes. Place the fried squid and octopus with a slotted spoon on a paper towel to soak up the oil.

Chop the radishes, half a bunch of cilantro, mint, basil, and peanuts. Mix.

In a large salad bowl, mix all the components of the salad - chopped vegetables and herbs, fried seafood, ready-made funchose and dressing. Stir. Top with green onions and sesame seeds.

Recipe for a beautiful salad with fried beef and crispy vegetables.

Ingredients:

• Funchoza 250 g
• Cucumber 2-3 pcs.
• Carrot 1 pc.
• Hot pepper 1 pc.
• Bell pepper multi-colored 2 pcs.
• Beef fried 150 gr.
• Garlic 3 cloves
• cilantro 1 bunch
• Adjika
• Vinegar
• Soy sauce
• Black pepper powder
• Red hot pepper powder
• Vegetable oil 0.5 cup

Cooking:

Pour funchose with boiling water. Leave for 10 minutes under the lid.

Cucumbers, Bulgarian pepper cut into strips. Grate carrots, use a grater. Peel the hot peppers from partitions and seeds and chop quite a bit.

In a salad bowl, mix pre-fried beef, chopped vegetables, add cilantro, 0.5 tsp. adjika, 0.5 tsp vinegar, 2 tbsp. l. soy sauce. To stir thoroughly.

Cut the garlic into strips. Drain water from funchose, rinse in cold water. Let the water drain. Transfer the funchose to a salad bowl. Mix. Put chopped garlic on top of the salad. Top with hot oil in a frying pan. Add a pinch of black and red pepper. Sprinkle with cilantro.

Salad with funchose - Thai with pork

The original recipe for salad with funchose and minced pork.

Ingredients:

• Funchoza 100 g
• Minced pork 500 g
• Garlic 3 cloves
• Ginger root 1 cm.
• Brown sugar 2 tbsp. l.
• Peanuts 100 g
• Mint 3 sprigs
• Onion half bunch
• cilantro 4-5 sprigs
• Red hot pepper half a pod
• Soy sauce 1 tsp
• Olive oil 2 tbsp. l.
• Salt 0.5 tsp
• Juice of one lime
• paprika dry
• ground coriander
• Red hot pepper

Cooking:

Pour boiling water over the funchose, leave for a few minutes. When the noodles become soft, put them on a sieve and rinse with cold water. Transfer the finished funchose to a deep salad bowl.

Put the pan on medium heat, heat 1 tsp in it. oils. Fry the minced pork. When the stuffing is almost ready, add 1 tsp to it. dry paprika and ground coriander, a couple of pinches of red hot pepper.

Add chopped ginger and garlic, chopped peanuts to the minced pork. Sprinkle minced meat with herbs and spices with two tbsp. l. brown sugar and a pinch of salt. Remove skillet from heat and stir.

Not every Russian housewife is familiar with this oriental product yet, but you should definitely try funchose - healthy and tasty noodles usually appeal to absolutely everyone, and the fact that it is also very light, but at the same time satisfying, makes it a wonderful product in every respect .

FUNCHOSA- this is a thin rice or starch noodles (starch is used for preparation of mung beans, sweet potatoes, potatoes, cannes, yams, corn

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

HOW TO PREPARE FUNCHOSA.

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

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

DIGESTED FUNCHOSA will be sour, and undercooked will stick to the teeth, properly boiled glass noodles are soft, but slightly crunchy.

TO DO NOT STICK WHEN FUNCHOZA IS 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 "hanks", you need to cook it as follows: tie a hank with a thread, pour water into a deep pan (1 liter of water per 100 g 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 the thread and shake to glass excess water, put on a cutting board, remove the thread, cut the funchose across with a sharp knife into straws of the desired length.

11 RECIPES OF DISHES WITH FUNCHOSA!

1. FUNCHOSA IN KOREAN.

INGREDIENTS:

Funchoza vermicelli - 145 g,

Carrot - 100 g,

Fresh cucumbers - 145 g,

Sweet pepper - 45 g,

Garlic - 15 g,

Greens - 30 g,

Dressing for funchose - 115 g.

COOKING:

Pour boiling water over funchoza for 5-7 minutes, put it 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 for 2 hours in the cold to infuse, mix thoroughly before serving.

2. FUNCHOZA

INGREDIENTS:

Vermicelli Funchoza-100g.

Carrot-150g.

Bulgarian pepper-150g.

Cucumbers-150g.

Vegetable oil

Salt pepper,

ground coriander

COOKING:

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

3. FUNCHOSA WITH MUSHROOMS AND VEGETABLES.

INGREDIENTS:

Rice noodles250g

Bulgarian pepper 1pc

Carrot 1pc

Zucchini 1pc

Tomato 1pc

White mushrooms, boiled 150g

Chinese cabbage 100g

fresh ginger to taste

Garlic to taste

Soy sauce

COOKING:

Bring the water to a boil, add salt, dip the noodles into boiling water, remove the pan from the heat and leave the noodles for 5-7 minutes. After we recline the noodles on a sieve to glass the water.

Heat up the olive oil in a frying pan. Put finely chopped onions and carrots into the oil. Fry until golden brown and add thinly sliced ​​zucchini and pepper. Simmer vegetables until soft. Put the slices of mushrooms 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 put in the noodles. Stir, heat up and remove from heat.

4. FUNCHOSA 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

COOKING:

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

Mushrooms clean and cut. Dip in boiling water for 5 minutes, then drain the water and put the mushrooms aside. Peel carrots. Then cut the cucumber and carrot into thin strips with a vegetable peeler.

Next, cut the carrots and cucumber into thin strips. Take a small pepper (or half), remove the seeds and cut into thin strips. Pour rice noodles for 3 minutes with cold water, then drain the water and pour boiling water 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 boil for 2 minutes over low heat. Mix vegetables, mushrooms, noodles. Pour marinade, mix everything and leave for 30 minutes.

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

5. FUNCHOSA 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 bulb

2 garlic cloves

2 tbsp soy sauce

Salt pepper

COOKING:

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

Sliced ​​into thin slices. When the meat becomes golden, add carrots and Bulgarian

Peppers, cut into thin strips, and an onion, cut into half rings.

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

Pepper to taste, and simmer for another 5 minutes.

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

Stir, cover and heat on the smallest fire for 2 minutes.

Pepper can be replaced with green radish, my family does not eat it, so I add pepper.

Bon appetit!))

6. FUNCHOSA

INGREDIENTS:

funchose noodles

Soy sauce

Black pepper,

Coriander,

Red pepper,

sodium glucomate

Ok lemon and salt - to taste,

COOKING:

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

Cut the meat into thin strips and fry in a 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 it cool down a bit.

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

7. FUNCHOSA WITH MEAT.

INGREDIENTS: meat-200-300g.,

Funchoza-200gr.,

Onions - 3.4 heads,

Korean-style carrot ready-300g. Can be more

A little bit of vinegar

Seasoning for carrots in Korean,

Salt pepper.

COOKING:

We cut the meat thinly (it is better if it is slightly frozen, then it is easier to cut it thinly), fry in vegetable oil, salt, add the onion chopped in half rings, lightly fry, add Korean carrots here, 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 CUCUMBERS AND CARROTS.

INGREDIENTS:

100 g funchose,

60 g of carrots in Korean,

20 g soy sauce

2 cloves of garlic

1 fresh cucumber

Olive oil.

COOKING:

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

This is a basic funchose salad recipe. If you add, for example, pieces of fried chicken to these ingredients, you 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 show imagination. Suitable meat, and fish, and seafood, and a lot of options for other vegetables (eggplant, zucchini, sweet peppers, radishes, onions, etc.).

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

INGREDIENTS:

700 g of meat,

250 g funchose,

1 carrot

1 onion

2 cloves of garlic

Soy sauce,

Olive oil,

Black pepper,

COOKING:

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

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

In recent years, more and more cooks are interested in cooking funchose. These glass noodles are made from green beans, cassava starch, corn starch, or mung bean starch. It is considered traditional for Asian cuisine recipes, but is popular all over the world. It is worth learning how to serve these noodles on the table.

Funchoza - recipe

Advocates of diet food and gastronomic trends want to know how to make glassy starched mung bean noodles so that they turn out to be the right consistency, not too soft. For salads or second courses, it can be boiled, fried or combined. Then you need to season it with spicy or sweet sauce, combine with chopped vegetables, fried meat pieces, eggs.

It will be useful to know how funchose is prepared to make a spectacular snack. You can cook soup from it, make a side dish, but salads based on crystal noodles are very popular. They have a pleasant refreshing taste, go well with spicy dressing, saturate the body, while being low in calories. Everyone will appreciate the recipes that allow you to cook original dishes.

How to cook

The most popular question among cooks is how to cook funchose at home and how long to cook it. You can cook it like this - a thin one is simply poured with boiling water, covered with a lid, and after 4 minutes it becomes ready. When boiling thick noodles, put them in a pot of water for 5-7 minutes.

If you bought bean noodles in hanks, then you need to tie them up with threads, pour boiling water with salt and oil. After 3 minutes, drain in a colander, rinse with water and shake. The thread is removed, the skeins are cut to the desired length. You should cook enough at a time to make enough for the dish without a trace - noodles should not be stored, because they lose their nutritional properties. The readiness of the fibers is determined by transparency. If funchose is overcooked, it becomes sour, and undercooked sticks to the teeth. Proper noodles are soft, elastic, slightly crunchy.

How to fry

Sometimes in recipes there is an indication of how to fry funchose. This processing method gives the product a pleasant crispy taste, it turns out to be very satisfying, fragrant. Before frying, the fiber should be poured with boiling water for 6 minutes, rinsed with cold water, and then fried in olive or vegetable oil for 5 minutes, stirring constantly so that it does not stick together.

Recipes with funchose

From oriental cuisine, funchose dishes came to us, which today are popular all over the world. Any culinary specialist can find a step-by-step recipe on how to make funchose. It would even be better to take a recipe with a photo to prepare an appetizer exactly with the instructions. Noodles are combined with many products - fried meat, chicken, turkey. Vegetable supplements are considered more dietary options, and sauces and seasonings add spices and spiciness.

salad

• Cooking time: 2 hours.
• Servings: 3 persons.
• Calorie content of the dish: 124 kcal.
• Destination: for lunch.
• Cuisine: Chinese.

Ingredients:

• funchose - 100 g;
• bell pepper - 150 g;
• fresh cucumbers - 1 pc.;
• garlic - 3 cloves;
• carrots - 1 pc.;
• wine vinegar - 40 ml;
• soy sauce - 40 ml;
• vegetable oil - 20 ml.

Cooking method:

1. Pour boiling water over the noodles, rinse with cold water after 10 minutes.
2. Cut the pepper and cucumber into strips, grate the carrots, season with vinegar, sauce, crushed garlic cloves.
3. After 10 minutes, mix with noodles, butter, leave for 2 hours in the refrigerator.

in Korean

• Cooking time: half an hour.
• Number of servings: 8 persons.
• Calorie content of the dish: 94 kcal.
• Destination: for lunch.
• Cuisine: Asian.
• Difficulty of preparation: medium.

A popular recipe is how to cook funchose in Korean. This spicy appetizer with a pronounced specific taste will become a table decoration, quickly saturate and warm the body. It is good to eat on its own or serve as a side dish with chicken fillet, fried turkey or beef in Teriyaki sauce with sesame seeds. Dressing for funchose can be made from a ready-made mixture of spices or use those that are at hand - it doesn't matter.

Ingredients:

• rice noodles - 0.4 kg;
• water - 1000 ml;
• carrots - 70 g;
• cucumbers - 100 g;
• bell pepper - 30 g;
• dressing for carrots in Korean - 30 g;
• soy sauce - 40 ml.

Cooking method:

1. Boil the noodles, rinse with water, mix with vegetable straws and crushed garlic.
2. Season with sauce, spices, mix until smooth.

With Chiken

• Cooking time: 1.5 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 115 kcal.
• Purpose: for dinner.
• Cuisine: Asian.
• Difficulty of preparation: medium.

A delicious dinner will provide a recipe that tells you how to cook funchose with chicken. This hearty, but dietary snack features a rich meaty taste of roasted poultry, combined with a refreshing aroma of vegetables and a crunchy texture of noodles. Spicy garlic-onion dressing creates a meal with a real oriental spirit, giving it a spicy original touch.

Ingredients:

• funchose - 0.4 kg;
• tomatoes - 0.35 kg;
• cucumbers - 150 g;
• carrots - 100 g;
• onion - 100 g;
• garlic - 2 cloves;
• soy sauce - 20 ml;
• vegetable oil - 20 ml;
• water - 300 ml;
• chicken breast - half a kilo.

Cooking method:

1. Pour noodles with hot water, drain after 6 minutes.
2. Cut the chicken into pieces, fry for 5 minutes, add onion half rings, salt.
3. Prepare the frying: cut the tomatoes and cucumbers into strips, grate the carrots, chop the garlic - fry in a pan for 2 minutes, add the rest of the vegetables. Bring to readiness, salt, pepper.
4. Combine all ingredients, pour soy sauce. Leave for an hour at room temperature.

With vegetables

• Cooking time: half an hour.
• Servings: 3 persons.
• Calorie content of the dish: 170 kcal.
• Destination: for lunch.
• Cuisine: Asian.
• Difficulty of preparation: medium.

A vegetarian option will turn out if you know how to cook funchose with vegetables. It is suitable as a lean snack, both children and adults will like it. The appetizer looks attractive and appetizing due to the combination of bright vegetables, fragrant dressing and glass noodles. Its sharpness can be adjusted independently - add more garlic or ground black pepper.

Ingredients:

• funchose - 100 g;
• carrots - 100 g;
• cucumbers - 100 g;
• bell pepper - 50 g;
• garlic - 3 cloves;
• vinegar - 30 ml;
• soy sauce - 30 ml;
• vegetable oil - 40 ml.

Cooking method:

1. Pour boiling water over the noodles, salt, rinse with cold water after 5 minutes.
2. Cut carrots, paprika, cucumbers into strips, chop garlic.
3. Prepare vegetable roast, add vermicelli.
4. Season with vinegar, sauce.

With shrimps

• Cooking time: half an hour.
• Servings: 2 persons.
• Calorie content of the dish: 187 kcal.
• Purpose: for dinner.
• Cuisine: Asian.
• Difficulty of preparation: medium.

A hearty version of a festive dinner will turn out if you know how to make funchose salad with shrimp. Noodles go well with seafood, which set off its delicate taste. Cherry tomatoes add piquancy and a little sweetness to the appetizer, and onions give spiciness. You can add some crushed garlic.

Ingredients:

• shrimp - 150 g;
• onion - 15 g;
• olive oil - 10 ml;
• cherry tomatoes - 50 g;
• funchose - 200 g;
• fresh paprika - 1 pc.;
• soy sauce - 5 ml.

Cooking method:

1. Boil shrimp, peel, fry together with chopped onion and sliced ​​​​tomatoes with paprika.
2. Pour boiling water over the noodles, drain after 5 minutes, add to the frying.
3. Serve after 5 minutes of simmering over moderate heat.

With mushrooms and vegetables

• Cooking time: half an hour.
• Servings: 3 persons.
• Calorie content of the dish: 80 kcal.
• Destination: for lunch.
• Cuisine: Asian.
• Difficulty of preparation: medium.

There are many varieties of recipes that tell you how to make funchose salad with mushrooms. You can add the usual champignons, pickled mushrooms or exotic shiitake, oyster mushrooms or tree mushrooms. In any case, the appetizer will turn out spicy, fragrant and very tasty. It is suitable for a festive table, even if you are waiting for vegetarians or fasting people.

Ingredients:

• funchose - 100 g;
• sweet pepper - 70 g;
• carrots - 100 g;
• mushrooms - 400 g;
• sunflower oil - 10 ml;
• soy sauce - 15 ml.

Cooking method:

1. Pour boiling water over the noodles for a minute, rinse.
2. Make a frying of fried peppers and carrots, cut into strips. Add mushrooms, simmer for 10 minutes.
3. Combine with noodles, season with soy sauce.

With meat and vegetables

• Cooking time: 80 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 275 kcal.
• Purpose: for dinner.
• Cuisine: Asian.
• Difficulty of preparation: medium.

An excellent option for a festive dinner will be Korean-style funchose with meat. To make it, you need to take the usual pork, which goes well with noodles. The dressing will be unusual - garlic arrows, lemon juice and carrots. All this will make the appetizer uniquely tasty, spicy and fragrant. If you like it spicier, add a chilli.

Ingredients:

• pork - 400 g;
• onion - 1 pc.;
• funchose - 600 g;
• carrots - 1 pc.;
• garlic arrows - 300 g;
• vegetable oil - 55 ml;
• lemon - 1 pc.;
• soy sauce - 30 ml;
• garlic - 2 cloves;
• water - 100 ml;
• dried paprika - 2 g.

Cooking method:

1. Cut the garlic arrows into short pieces, boil for 5 minutes in salted water.
2. Grate the carrots for Korean salads, cut the onion into half rings, cut the pork into strips.
3. First fry the onion until golden brown, add the meat with arrows. After 15 minutes, add water, cover with a lid and simmer for the same amount.
4. At this time, cook the noodles until a transparent color, rinse.
5. Prepare dressing: mix lemon juice with soy sauce, dried paprika, pepper, season with chopped fried garlic.
6. Combine all components, put on the shelf of the refrigerator, serve after 20 minutes.

With soy sauce

• Cooking time: 5.5 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 175 kcal.
• Destination: for lunch.
• Cuisine: Asian.
• Difficulty of preparation: medium.

Delicious and dietary, it turns out funchose with soy sauce, seasoned with vegetables of different colors. Such an appetizer will perfectly saturate the body, fill the stomach and keep the feeling of satiety for a long time. It can be served as an independent dish or combined with the main meat or fish. If you know how to make noodles, try pairing them with fried chicken, braised pork, or boiled shrimp.

Ingredients:

• funchose - half a kilo;
• carrots - 2 pcs.;
• radish - 1 pc.;
• cucumbers - 2 pcs.;
• garlic - 5 cloves;
• soy sauce - 10 ml;
• vinegar - 5 ml;
• red ground pepper - 1 g;
• monosodium glutamate - 2 g;
• sugar - 2 g;
• dry coriander - 2 grains;
• vegetable oil - 40 ml;

For the second filling:

• bell pepper - 3 pcs.;
• sesame - 10 g;
• soy sauce - 10 ml;
• garlic - 3 cloves;
• onion jusay - 1 pc.

Cooking method:

1. Make a cold dressing: grate carrots and radish, season with soy sauce, vinegar, red pepper, crushed garlic, sugar, glutamate. Heat the oil, season with coriander, pour the mixture. After 5 hours, add grated cucumbers.
2. Prepare a hot dressing: chop the pepper into strips, fry with butter and sauce, add chopped jusai, garlic. After softening, add sesame seeds.
3. Boil the noodles, pour over with oil, cool, season with hot mixture.
4. Cool, then add cold dressing.

With Korean carrot

• Cooking time: 2.5 hours.
• Servings: 4 persons.
• Calorie content of the dish: 262 kcal.
• Destination: for lunch.
• Cuisine: Asian.
• Difficulty of preparation: medium.

Korean-style funchose with carrots will be a tasty and satisfying snack. She enjoys having lunch at work, having dinner at home with her family. A spicy appetizer will be pleasant not only as an independent dish. It goes well with any baked meat, stewed or boiled fish, fried shrimp or squid. It is spiced by a special blend of spices based on coriander.

Ingredients:

• funchose - 200 g;
• spices for Korean salads - a bag;
• cucumbers - 2 pcs.;
• carrots - 1 pc.;
• bell pepper - 1 pc.;
• garlic - 2 cloves;
• vegetable oil - 40 ml;
• parsley, dill - a bunch.

Cooking method:

1. Pour vermicelli with hot water, drain after 7 minutes, rinse.
2. Chop the vegetables into thin strips, squeeze out the juice. Finely chop greens with garlic.
3. Mix the ingredients, season with seasonings, oil.
4. After 2 hours of insisting on a shelf in the refrigerator, serve.
5. Optionally add strips of tomato without seeds.

Soup with funchose and chicken

• Cooking time: 1 hour.
• Servings: 10 persons.
• Calorie content of the dish: 35 kcal.
• Destination: for lunch.
• Cuisine: author's.
• Difficulty of preparation: medium.

You can cook a light, low-calorie dinner if you know how to make funchose soup. It is better to take chicken meat for the broth, which is characterized by low fat content and tenderness. If you are not ready for experiments, you can add potatoes, and serve soup with sour cream and chopped herbs with garlic croutons.

Ingredients:

• chicken fillet - 0.25 kg;
• water - 2500 ml;
• potatoes - 0.45 kg;
• funchose - 100 g;
• onion - 50 g;
• carrots - 150 g;
• salt - 5 g;
• parsley - 20 g.

Cooking method:

1. Chicken cut into cubes, pour water, boil. After half an hour, add potato cubes.
2. After the potatoes are ready, add chopped onions, carrots, vermicelli.
3. After two minutes, when the soup is ready, season with chopped herbs.
4. If desired, the onions with carrots can be pre-fried.

Sauce for funchose

It will be useful to learn how to make funchose sauce at home. It will make any dish with noodles even more tasty and fragrant, eliminate possible dryness and give a beautiful look. Here are some delicious marinade options:

• to cook hot funchose, you need to season it with a mixture of green onions, garlic, carrots, sesame oil, soy sauce and fresh parsley;
• the original sauce is a mixture of cilantro, lemon juice, olive oil, soy sauce, white sesame, garlic and curry;
• you can marinate the noodles in a mixture of soy sauce, garlic, cilantro, lemon juice, olive oil and curry;
• delicious dressing - vegetable oil, soy sauce, garlic, black and red pepper, coriander, monosodium glutamate, carrot, cucumber, lemon juice;
• It will turn out in an original way if you fill the vermicelli with a mixture of grained mustard, lemon juice, olive oil, garlic and honey.

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