Funchose salad with chicken and Korean carrots. How to make a salad of funchose and smoked chicken

Funchoza, common in Asian countries, is becoming more and more popular among our compatriots. Made from mung bean-derived starch, these clear noodles are healthy and increasingly the choice of weight-conscious and health-conscious people. In addition, the neutral taste allows you to combine it with everything you want: with mushrooms, meat, vegetables. Many people like funchose with chicken, which can also be prepared according to a variety of recipes. The main thing is to know the features of the preparation of this still not too well-known product in our country.

Cooking features

Buying dry funchose today is not difficult: it is sold in all supermarkets and just large grocery stores, and even residents of settlements can order this product via the Internet if necessary. However, having become the owner of a package of transparent noodles, not everyone knows what to do with it next. The peculiarities of the preparation of this product are well known to the inhabitants of Asian countries, and they do not make a secret of this.

• To prepare this or that dish, funchose, as a rule, must be boiled. At the same time, it is important that it remains sufficiently elastic, crunchy, but not hard and dry. In fact, boiling funchose is as easy as spaghetti. To do this, you need to boil water, dip the noodles into it and cook for 3-5 minutes, then rinse.
• If you purchased noodles in coils, they must be tied with a thread before immersion in water, which is removed after cooking the noodles, after which the ball is cut into several parts.
• Very thin funchose is not boiled, but only poured with hot, freshly boiled water for 4–5 minutes.
• So that the noodles do not stick together, vegetable oil is added to the water in the amount of a tablespoon per liter of water.
• If you are going to use soy sauce for cooking funchose, you do not need to salt the water in which it is boiled. Otherwise, the water is salted to taste, as when cooking pasta.
• For cooking funchose, it is better to use a large saucepan, since a lot of water is required.

Additionally, you can be advised to carefully read the information on the composition of the product indicated on the package. The fact is that some manufacturers, wanting to save money, make funchose not from mung beans, but from corn starch, and such noodles will be much less useful.

Funchoza with chicken and vegetables

• funchose - 0.2 kg;
• bell pepper - 0.4 kg;
• chicken - 0.3 kg;
• garlic - 3 cloves;
• cucumbers - 0.3 kg;
• carrots - 150 g;
• soy sauce - 60 ml;
• olive oil - 60 ml;
• chili pepper - to taste.

Cooking method:

• Boil the chicken until tender, separate the meat from the bones (you can already boil the fillet). Boiled chicken meat will need 300 g - the recipe indicates exactly its amount. Cut the chicken meat into small cubes.
• Peel the carrots and grate them on a grater, best suited for preparing Korean salads.
• Wash cucumbers thoroughly and cut into thin strips.
• Wash the bell pepper, cut the stalks, remove the seeds. Cut the pulp into strips, like other vegetables.
• Boil water and dip funchose into it. If it is thin, turn off the heat; if it is large, boil in boiling water. After 5 minutes, put the funchose in a colander and mix with chopped vegetables.
• Add chicken pieces, stir.
• Crush the garlic with a special press.
• Chop the chilli pepper very finely with a knife. If you are not too fond of spicy dishes, use only half a pod, but it is undesirable to completely refuse pepper.
• Pour garlic and pepper with olive oil and soy sauce, mix thoroughly.
• Fill the dish with the resulting mixture.

This recipe is served cold. In order for funchose, vegetables and chicken to be saturated with dressing, it is recommended to keep the appetizer for 2-3 hours in the refrigerator before serving.

Funchoza with chicken and mushrooms

• funchose - 100 g;
• bell pepper - 0.4 kg;
• chicken fillet - 0.2 kg;
• onions - 100 g;
• carrots - 0.3 kg;
• fresh mushrooms - 0.2 kg;
• soy sauce - 60 ml;
• olive oil - 60 ml.

Cooking method:

• Boil the chicken fillet in lightly salted water, cut into small pieces.
• Peel the onion, cut into thin quarters of the rings.
• Wash the bell pepper, cut off the stalks. After removing the seeds, cut the pulp lengthwise into 6 parts and chop each part into thin strips.
• Peel and grate the carrots on a grater specially made for preparing Korean salads.
• Mushrooms cut into small cubes or thin plates.
• Heat vegetable oil in a frying pan, put onions and mushrooms in it. Fry them until the liquid released from the mushrooms has evaporated.
• Add chicken, fry it with mushrooms for 5 minutes.
• Add the rest of the vegetables and sauté them over low heat for 10-15 minutes until they are soft.
• Boil water and pour funchose into it for 5-10 minutes, depending on its size. Remove from water and rinse with cool water.
• Mix funchose with the contents of the pan, season with soy sauce.

After cooling the appetizer for 1.5–2 hours, it can be served at the table.

Funchoza with chicken, mushrooms, vegetables and teriyaki sauce

• funchose - 0.2 kg;
• chicken breast - 0.5 kg;
• fresh champignons - 0.4 kg;
• bell pepper - 0.25 kg;
• onions - 100 g;
• cherry tomatoes - 0.2 kg;
• garlic - 3-4 cloves;
• salt, pepper, sesame - to taste;
• vegetable oil - as needed;
• teriyaki sauce - 60–75 ml.

Cooking method:

• Rinse the chicken breast, pat dry with paper towels. Separate the meat from the bones, remove the skin. Cut the fillet into oblong pieces, not too large.
• Wash the bell pepper, remove the stalk and seeds. Cut into quarters of rings.
• Free the onion from the husk and cut into thin half rings.
• Wash the tomatoes and cut lengthwise into 4 pieces each.
• Wash mushrooms, dry and cut into thin plates.
• Boil the funchose according to the instructions on the package, as the heat treatment time depends on the thickness of the noodles. Rinse and temporarily set aside.
• In a frying pan (you can use an Asian wok, or you can use a regular deep frying pan), heat the oil, put the mushrooms in it. Over medium heat, without covering the pan with a lid, fry the mushrooms for 5 minutes.
• Add the onion and fry the mushrooms along with it for another 5 minutes.
• Add chicken to mushrooms and continue to fry, stirring, for another 5 minutes.
• Add vegetables, salt and pepper the dish to taste. Turn off the fire. Simmer for 10 minutes.
• Put funchose in a pan with mushrooms, chicken and vegetables. Squeeze the garlic on it. Sprinkle with sesame seeds. Continue cooking for another 5 minutes, after which it remains to add the teriyaki sauce, stir.

The dish prepared according to this recipe is served hot. However, there will be no big trouble if you offer it to guests and cold - it will still be delicious.

Funchoza with chicken is usually prepared with the addition of various vegetables. Preference is given to bell peppers, onions, carrots. Mushrooms are another addition. Depending on the chosen recipe, the dish is served cold or hot. If the dish is intended to be served cold, it is advisable to infuse it in the refrigerator for about two hours, then all the components will have time to soak in the sauce.

Many people already know what funchose is, but not everyone knows how to cook it correctly. This delicious noodle is also called rice, glass or transparent. It is quite simple to prepare a salad with funchose, it will turn out to be very satisfying. At the same time, you can cook Thai pasta with fish, poultry, vegetables and any meat.

Product General Information

This original product can be bought in the departments of Chinese and Japanese cuisine. It looks like skeins of white thin threads. After boiling, it takes on the most bewitching appearance, becoming transparent. An exotic product during the cooking process retains many vitamins needed for the human body:

• vitamin B supports the nervous system;
• vitamin E has antioxidant properties;
• vitamin complex PP will help strengthen the walls of blood vessels;
• eight essential amino acids will help create new cells, ensure the full functioning of the brain;
• the composition does not contain gluten, so funchose is allowed to be used by those who suffer from allergic reactions.

If we consider funchose recipes with vegetables, then it is worth noting the calorie content of such a product.

There are 320 calories per 100 g of product. The composition of funchose contains a minimum amount of fat, so you can safely include exotic pasta in your diet when losing weight. But in this case, you need to use them without adding any sauce or dressing.

Rules for cooking noodles

The benefits of funchose are undeniable. The recipe for cooking with vegetables involves boiling this product. This must be done correctly, otherwise the beneficial properties will not be preserved in Thai pasta. It's quite simple, but you need to remember about general recommendations.:

Before use, it remains to free the pasta from the threads and you can safely start preparing various funchose salads, there are a lot of recipes for them.

Cooking funchose with vegetables

Lunch usually starts with a salad, so check out the vermicelli and vegetable version of this dish.

Preparing a vegetable salad is quite simple, it will turn out delicious.

Four servings will require 200 g of pasta, one bell pepper, cucumber and three small carrots. First prepare the dressing. For her, they take a clove of garlic, soy sauce, rice vinegar, sesame oil and cilantro. For such an amount of salad, a spoonful of sauce, oil and vinegar is enough, but you can take as much greens as you like - it will not spoil the taste of the finished dish. Garlic with herbs is crushed and mixed with liquid ingredients. It makes a simple but tasty dressing.

After that, you can make the salad itself. Funchoza is boiled. Vegetables are washed and cut into thin strips, mixed with cooled vermicelli. It remains to season everything with sauce and mix. It is advisable to hold the dish in the refrigerator before serving, then the funchoza will be saturated with sauce and acquire a rich taste.

Chicken version of the recipe

Funchoza with chicken and vegetables, the recipe of which is also quite simple, will turn out to be more satisfying. This option is no longer suitable for vegetarians, but ordinary lovers of oriental cuisine will definitely appreciate it. On average, it takes only forty minutes to cook. From the ingredients you will need:

• 500 g chicken fillet;
• 400 g of green beans;
• 200 g pasta;
• two bulbs;
• bell pepper, carrot;
• 50 ml of rice vinegar and sen-soy sauce;
• garlic, salt and spices to taste.

Making such a salad at home is very simple: the chicken is cut into long strips, mixed with spices and fried over high heat for five minutes. Onions are peeled, cut into rings and fried in sesame oil for three minutes. Funchoza and beans are boiled separately.

Carrots are rubbed on a Korean grater, beans and peppers are cut into thin strips. Vegetables are fried in oil for five minutes, cooled and mixed with chicken, pasta, rice vinegar and sauce. It's best to refrigerate before serving. The recipe is very simple, but the dish is really tasty and satisfying. Although this is a salad, it can also be served as a side dish or a full-fledged second course. Instead of chicken, you can use turkey if you like.

Adding vegetables and mushrooms

Visitors to Chinese restaurants rarely bypass glass vermicelli with mushrooms, oyster mushrooms or champignons. You can choose any mushrooms and cook such a dish at home. This will require:

• 100 g funchose;
• 400 g of any mushrooms;
• one cucumber, carrot, onion, bell pepper;
• a few cloves of garlic;
• sen-soy sauce;
• fresh greens;
• sesame or olive oil.

Glass vermicelli is poured with boiling water and left for five minutes to steam. Vegetables are cut into strips (cucumber is an exception) and fried in oil. Cucumber can be chopped in any other way. Vegetables are mixed with washed mushrooms and cooked under the lid for another fifteen minutes.

It remains to mix pasta with vegetable and mushroom fried, chopped garlic and sen-soy sauce. The dish is decorated with fresh herbs and served as a warm salad. This sauce is easy to find in Japanese food stores.

Vermicelli with beef

Here, exotic pasta is combined not only with vegetables, but also with beef.

The recipe is original in that it combines two dishes at once: it turns out both a warm salad and an independent second course. Of the ingredients required:

• 400 g beef tenderloin;
• 200 g pasta;
• carrot, onion, bell pepper;
• sen-soy, spices, salt, oil for frying.

First, the meat is cooked: it is cut into thin pieces and fried in hot oil for no more than two minutes. Then pour in a little hot water, bring to a boil, close the lid and simmer for twenty minutes over low heat. While the beef is cooking, prepare the other ingredients. Carrots are rubbed on a Korean grater, onions are cut into half rings, peppers are cut into strips. Vegetables are sent to the meat, from which all the liquid should have evaporated by that time. fry for another ten minutes, then add sauce, spices, salt and cooked noodles.

In this form, you get the second dish, but if you take half the noodles, you will get a fragrant salad, which is also delicious when cooled. Pork is cooked in the same way.

Korean variant

Every year the popularity of glass vermicelli is growing. The number of recipes based on it is also increasing. You can single out the funchose in Korean separately, which looks great both on the everyday table and on the festive table. She prepares very simply. First, 100 g of vermicelli are boiled according to the classical method. Large carrots are rubbed on a grater and crushed a little so that it releases juice. Five pieces of gherkins are cut into thin strips. A few cloves of garlic and fresh herbs are chopped in a convenient way.

All prepared products are put into one deep container and a special dressing is poured there.. You can usually find it in the Chinese food section too. After two hours of infusion in the refrigerator, you can try the Korean salad.

If you couldn’t find a ready-made dressing, then you can make it yourself from an arbitrary amount of rice vinegar, sesame oil, garlic, ginger, chili and coriander.

Seafood Recipes

It is worth highlighting the options for combining funchose with seafood, which are often used in Thai cuisine.

To prepare an exotic salad with shrimp, you need to take:

• 100 g pasta;
• 20 king prawns;
• carrot, onion, bell pepper.

First marinate the shrimp.

To do this, you need a ready-made Vietnamese dressing, you can optionally prepare it yourself from fish sauce, grated ginger, lemon juice, chili, garlic, sugar and sesame oil. The quantity is taken arbitrary, it all depends on the taste preferences of the hostess. Shrimps are cleaned, boiled, then marinated in dressing for fifteen minutes.

Vegetables are cut into strips and fried together for five minutes so that they become slightly crispy. After that, the vegetables are mixed with cooked noodles and marinated shrimp. The salad is dressed with the same Vietnamese sauce. Infuse it for fifteen minutes and serve it to the table. If desired, you can decorate with sprigs of fresh herbs.

You can prepare a salad with a sea cocktail. This option will turn out useful and dietary. Suitable for those who adhere to the right lifestyle and follow the figure. At the same time, no one canceled the satiety of such a dish. Of the ingredients required:

• 100 g of vermicelli;
• 250 g of seafood;
• four small tomatoes;
• bell pepper, carrot;
• garlic, herbs (basil or dill), oil, spices to taste.

The noodles are boiled in the usual way. Carrots are peeled along with pepper, cut into strips and fried in oil for three minutes. Separately, chopped garlic is fried in oil and the selected seafood is lowered to it (you can take a mixture). After a minute, add chopped tomatoes and simmer for five minutes.

Products are mixed in a large salad bowl, spices and salt are added to taste. Leave to soak for twenty minutes. Light and tasty salad after that you can try.

Of course, you can experiment with any of the options by adding your favorite ingredients and varying the amount of spices and sauce. On the basis of funchose, not only tasty and healthy salads are obtained, but also very attractive due to the interesting appearance of the main component.

Attention, only TODAY!

Calories: Not specified
Cooking time: not specified

Funchose with chicken and vegetables turns out to be very tasty, so I decided to offer a recipe with a photo so that you can cook it at home.
My first acquaintance with funchose happened in one of the restaurants of Asian cuisine. Then I was intrigued by the unusual name and even more unusual appearance of this dish. It immediately reminded me of long spaghetti, but they were too transparent! Later, I learned that funchose is called “glass” noodles, and it is prepared from green beans.

In the restaurant, funchose was served with chicken and vegetables, and I really liked this combination. Later, I began to meet funchose (albeit in a dry form, almost like a pack of pasta) in supermarkets, but for a long time I did not dare to buy it and try to repeat the dish I liked at home. And I must say that it is in vain! Cooking funchose takes a matter of minutes, and the result is always delicious "glass" noodles, complemented by various ingredients and sauces.

Of course, I started by repeating the funchose dish that I tried that very time in the restaurant. And I've been making it quite often ever since. I will be happy to share the recipe so that you can discover this mysterious funchose for yourself. And I suggest you take note.

Ingredients:

- 100 g of dry funchose,
- 200 g chicken fillet,
- 150 g of bell pepper,
- 150 g carrots,
- 150 g cucumber,
- a handful of sesame seeds
- soy sauce,
- sunflower or olive oil.

Step by step recipe with photo:

1. Wash the chicken fillet well, dry it with a paper towel and cut into small pieces.




2. Soak the chopped meat in soy sauce for 10 minutes. You will need about 5 tablespoons.




3. Then fry the chicken in a pan without oil. It will take literally 5-7 minutes, the main thing is not to overdo it so that the meat does not turn out dry.




4. While the fried fillet is cooling down, prepare the vegetables. Bulgarian pepper cut into strips.

5. Fresh cucumber is also cut into strips.




6. Cut the carrots thinly with a special knife for preparing Korean salads.




7. Fry bell peppers and carrots in a small amount of oil until soft. Let's cool down.






8. Dip the dry funchose into a bowl of boiling water for 10 minutes.




9. Then we drain the water, put the funchose in a colander and rinse with cool boiled water.




10. Sesame will add an interesting taste to the salad, which must be fried a little in a dry frying pan until golden brown.




11. In a deep bowl, mix funchose, chicken and vegetables. Add soy sauce to taste, add salt if necessary, mix the salad well again.






12. Let the funchose with chicken and vegetables stand in the refrigerator for about an hour. When serving, sprinkle the salad with sesame seeds.
Bon appetit!
I can also suggest

Ingredients:

• funchose - 0.1 kg;
• chicken fillet - 1 pc.;
• garlic - 2 cloves;
• medium carrot - 1 pc.;
• onion - 1 pc.;
• bell pepper - 1 pc.;
• green onions;
• sesame seeds - 2 tsp;
• vegetable oil;
• ground ginger;
• rice vinegar - 2 tsp;
• soy sauce - 2 tablespoons;
• spices to taste.

What is funchose?

Funchose salad with vegetables is one of the most popular dishes in Asia. For its preparation, traditional vermicelli is used. It is white and transparent. Also in the East, funchose is called Thai pasta and rice pasta.

Funchose salads with vegetables have been around since the advent of Japanese ninjas. They included them in their diet to strengthen the nervous system and increase human strength. This is due to the high content of vitamins in white vermicelli. In particular, groups B, PP, E. Funchose also contains various minerals, ranging from calcium, manganese and ending with zinc, copper.

Asian noodles are also rich in complex carbohydrates. Due to them, a powerful energy flow passes through the muscles. Salads with funchose and vegetables help reduce the amount of fat and sugar in the body, but at the same time save energy. Noodle dishes are especially relevant for those who care about their figure and control their weight. Funchoza is loved in Thailand, Japan, Korea and other Asian regions. Here it is consumed cold, but the product is quite edible and hot.

The use of funchose

Vermicelli has almost no taste, but it is very satisfying. Combining it with various sauces, you will be able to experience its special notes. Most of all, the ingredient is revealed in salads. For example, when serving a funchose salad with chicken and vegetables, you can supplement it with soy sauce. Salt in cooking can be omitted, as well as various hot spices. They can only drown out the already delicate flavor of rice noodles.

For a salad with funchose and vegetables, vermicelli can be fried or boiled. Increasingly, the method of preparing funchose in broth is being used, which allows you to create an original dish and satisfy your hunger.

If you get tired of salads, don't despair. From funchose, you can cook absolutely everything from first courses to side dishes. Try to create funchose soup, serve it with seafood, meat or fish. Do not forget about vegetables, because funchose perfectly complements them. Also, noodles are perfect for fried mushrooms, and sometimes they can become a side dish for diet dishes. In the meantime, you have not yet mastered more complex recipes, we invite you to learn how to cook a salad with funchose and vegetables.

salad preparation

The recipe for funchose salad with vegetables is quite simple. Prepare all the ingredients, wash the vegetables and peel them. Then chop the bell pepper and onion. Chop the pepper into strips, and chop the onion into small cubes. Grate carrots on a medium grater.

Vegetables must be sautéed in a frying pan with oil. You can use both vegetable and olive oil. Passing time - 10 minutes.

While the vegetables are cooking, pour boiling water over the funchose. Five minutes is enough to cook it for a salad with funchose, chicken and vegetables. Then discard the vermicelli in a colander and rinse under running cold water.

Cut cucumbers into strips, chop green onions. Boil the chicken breast. Cut the meat into small pieces and separate with your hands.

Mix all the ingredients in a convenient bowl. Dress the salad with vegetable oil. Mix thoroughly. You can also add soy or rice sauce. So funchose will reveal its delicious taste and aroma.

Press down on the garlic. Sprinkle them over the salad. Add salt, pepper to taste. Also, do not forget to sprinkle the dish with grated or finely chopped ginger, sesame seeds. Mix thoroughly and serve funchose salad with vegetables and meat to the table.

Decoration and serving

This salad is best served cold. You can decorate the dish with herbs or the remnants of the sauce. Often in recipes for a salad with funchose and vegetables with a photo, they suggest serving the dressing separately in a gravy boat. It looks much sleeker and richer.

It is worth noting that salads with funchose and vegetables are low in calories. Light sauces contribute to better digestibility of the dish and all the nutrients in its composition. You can safely prepare such a salad, both for adults and for children. The dish is perfect for a seed dinner and even a festive feast.

Do not be afraid to experiment and use new unusual ingredients in cooking. Bon appetit!

Oriental glass noodles, almost devoid of their own taste, may seem like an unattractive product, but they reveal themselves amazingly under the influence of additional ingredients. Professionals took this property of funchose as a basis, creating many salad recipes, some of which are discussed in the article.

How to cook funchose salad

Regardless of the components of the dish, the noodles must be boiled before work. Professionals advise doing this right before you start mixing the ingredients, otherwise the noodles are more likely to stick together and form an unattractive cooled lump. Most salads with funchose are considered quick dishes, because it takes only a few minutes to prepare the noodles. A few secrets:

• How to cook funchose for salad? Its very thin versions (less than 0.5 mm in diameter) just need to be poured with boiling water, as quickly brewed. Such a funchose is marked with the abbreviation "NTV". Thicker noodles should be thrown into boiling water. Add salt as desired, cooking time - up to 3 minutes.
• The funchose twisted with "nests" deserves special attention: it is recommended to wrap it with a thread before lowering it into the water - then it will retain its shape. The cutting of the noodles is carried out after boiling, although you can break them in a dry state if you wish.
• Funchoza is a product that instantly sticks together as soon as it is taken out of the water. To prevent this trouble, a little of any vegetable oil is poured into the water during cooking.

With vegetables

This noodle salad is a great option for a hearty and light dinner or lunch for women who are worried about their figure. The calorie content of 1 serving (the number of ingredients is lower for 3 servings) is 224 kcal. If you refuse champignons and ham, the energy value drops to 181 kcal, as a result of which a salad with vegetables and funchose will not harm your waist. Spicy lovers can add arugula leaves.

• funchose - 90 g;
• champignons - 180 g;
• Chinese cabbage - 110 g;
• fresh large cucumber - 1 pc.;
• tomatoes - 2 pcs.;
• ham - 30 g;
• onion feathers - 2-3 pieces;
• soy sauce - 2 tbsp. l.

Cooking:

1. Wash the cabbage, sort it into layers, chop. Cut the cucumbers with a vegetable peeler, blanch the tomatoes, mash in a puree.
2. Chop the ham into short strips, tear the onion feathers with your hands, fry the mushrooms.
3. Break the funchose before cooking. Mix all ingredients, drizzle with sauce.

With Chiken

For an unusual warm salad, in which sweet fruity taste, piquant satiety of meat and nutty notes are harmoniously intertwined, you will need:

• funchose - 140 g;
• canned pineapples - 150 g;
• sesame seeds - 1 tsp;
• dense cheese - 20 g;
• ginger root - 10 g;
• tomatoes - 2 pcs.;
• chicken fillet - 150 g.

Cooking:

1. Grind peeled ginger root, pour 50 ml of liquid from a jar of pineapples, leave for a while - this will be a dressing.
2. Cut cheese, tomatoes and pineapples into cubes, boil funchose.
3. Rinse the fillet, chop into equal sticks, pour water in a frying pan. Cover with a lid and simmer over medium heat. You need to cook the chicken until the meat begins to separate into fibers.
4. In the final, the ingredients must be gently mixed together under the sauce and sesame seeds.

in Korean

A spicy, spicy salad with funchose and carrots, which can decorate any table, consists of only 8 components:

• funchose - 140 g;
• carrots - 2 pcs.;
• onion - 1 pc.;
• garlic cloves - 3 pcs.;
• red pepper (powder) - 2 tsp;
• granulated sugar - 1 tsp;
• salt - 1 tsp;
• boiling water - 15 ml.

Cooking:

1. First you need to take care of the Korean dressing: mix salt with pepper and sugar, pour in water. Stir the mass, add the garlic squeezed under the press into it. Salad sauce is ready.
2. Chop the carrots on a grater, cut the onion into very thin half rings. Boil funchose, combine with all of the listed ingredients.

With shrimps

Surprisingly, glass noodle salad doesn't always belong in Chinese or Korean cuisine - Italian cuisine also has several tasty variations of it. The main role is given to seafood: you can add mussels, crab meat, squid or a whole sea cocktail. The only condition is that the funchose should be rice, not bean. Olive oil is recommended as a sauce.

• rice funchose - 80 g;
• warm-water shrimp - 10 pcs.;
• Bulgarian pepper - 1 pc.;
• salt - a pinch;
• fresh basil (leaves) - 5 pcs.;
• olive oil - 30 ml;
• lemon (slices) - 2 pcs.

Cooking:

1. Shrimps should be boiled with a lemon slice, funchose - with olive oil (half). Each product - 2-3 minutes. from the moment of boiling.
2. Drain the water from the pot with noodles, cool the shrimp, deprive the esophagus (vein along the “back”).
3. Chop the pepper into thin slices, mix with funchose and shrimp, make a dressing from lemon juice and oil. Use chopped basil leaves for garnish.

With meat

If the funchose noodle salad includes beef or pork, it can be considered a full-fledged lunch or dinner: there is protein, healthy plant foods, and complex carbohydrates. In conditions of lack of time, professionals advise replacing meat with chop or ham, or taking homemade sausages - it will turn out even better. The perfect sauce is tomato paste.