Salads with funchose - four delicious recipes. Funchoza with carrots - oriental notes in the everyday menu. Recipes for funchose with carrots and meat, onions, peppers, cucumbers, cabbage

I guess I've been very lucky in my life. Still under the Union whole year my employees were two Korean girls. It was they who taught me how to really cook in those distant Soviet years korean dishes. The girls told some secrets without which almost no one could make Korean salads. And for the first time they let me try Chinese rice noodles - exotic for that period - and taught me the recipe for funchoza salad in Korean.

How to choose the right ingredients

All ingredients, and there are quite a lot of them for a Korean salad, are taken in the amount of one piece, or half.
Funchozu - Chinese rice noodles or vermicelli- you can buy it in absolutely any market, you just need to pay attention to the date of manufacture and storage conditions - so that the product does not stick together.

When purchasing, please note that each TM has a different vermicelli diameter.
Vinegar ( acetic acid), garlic, soy sauce and vegetable oil o – products required for Korean salads.

Korean funchose recipe with vegetables

A board for cutting vegetables, a knife, a saucepan, a spatula or slotted spoon, a strainer or colander, a vegetable peeler, a shredder, a garlic press, kitchen scissors, a spacious salad bowl.

Ingredients

Step-by-step preparation of rice noodle salad

Boil 1 package of funchose in boiling, lightly salted water for two minutes, stirring the rice flour noodles occasionally.
Place the finished noodles in a strainer or colander and rinse with cold running water. Without removing from the colander, make several cuts in the funchose with kitchen scissors to shorten the length of the noodles, and transfer to a deep salad bowl.
Cleaned raw carrots dissolve into thin strips on a shredding grater, lightly squeeze and place on top of the funchose.
One fresh salad cucumber cut into thin strips in the same way as carrots and place in a salad bowl.
Thinly slice the red and yellow bell pepper halves into semicircles and place on top of the cucumber.
Season with a large pinch of salt from a mixture of Chinese and sea salt, taken in a 1:1 ratio. Add half a teaspoon to the salad ground coriander(cilantro seeds) and ¼ teaspoon of ground hot red pepper.

Crush three cloves of garlic with a garlic press into the salad, add 1-1.5 tablespoons of soy sauce, pepper, add a little granulated sugar to taste and about 100 ml of vegetable oil.
Mix the contents of the salad bowl thoroughly and let it brew for 30-40 minutes in a cool place, but not in the refrigerator.

Video recipe

I offer you to watch a short video about preparing a Korean salad with funchose and Korean carrots - a root vegetable cut in a certain way. Notice how easy and simple it is to prepare this exotic dish for our cuisine.

Cooking time– 100 min.
Quantity– 5-6 servings.
Calorie content– 134 kcal/100 g.
Kitchen equipment and utensils: grater, garlic crusher, colander, large salad bowl or deep bowl, bowl with lid, shallow plate, cutting board for vegetables, tablespoon, knife;
pan.

Ingredients

Vermicelli funchose from rice flour	1 pack
Beef meat	250-300 g
Carrot	1 PC.
Table vinegar, 9%	1 tbsp. l.
Sunflower oil	70 ml
Sesame oil	½ tsp.
Soy sauce	1 tbsp. l.
Hot pepper (red and green)	½ pcs.
Fresh cucumbers	2 pcs.
Colored bell pepper, sweet	1 PC.
Garlic	5-6 cloves
Fresh cilantro	1 bunch
Coriander (cilantro seeds)	pinch
Adjika spicy	on the tip of a knife
Pepper mixture	taste
Water (boiling water)	1 l

Step-by-step preparation of Korean funchose salad with meat

Cooking vermicelli and meat

Hot funchose after heat treatment must be washed with cold running water.

Cooking vegetables

While the vermicelli is completely free of water, you can chop all the vegetables.

Dressing the salad

The most important point in preparing salad, it is considered correct refueling for funchose in Korean.

The finished salad should be allowed to stand in the refrigerator for an hour and a half, then stir again and serve. Bon appetit!

Video recipe

Funchose salad is quite easy to prepare, despite the large set of components. You just need to follow the correct order of adding them to the salad. Watch the video and see for yourself.

How and with what to serve salad with funchose

This salad is from Chinese rice vermicelli can easily be considered one of the most versatile and elegant dishes. His can be served as a side dish, salad, appetizer or self-catering. He's good at family dinner and fits perfectly into serving festive table. This salad is not boring, and is always happily welcomed by family and guests.

Basic truths

To prevent the funchose from sticking together when cooking, add a tablespoon of vegetable oil to the water.
It is easier to pour boiling water over funchoza for 5-7 minutes rather than cook it.
Before preparing funchose, you should carefully read the manufacturer's recommendations.
After cooking any Korean the salad must stand before being served.
Remember that the spiciness of the salad is “lost” over time.
If you don't like spicy food, add bitter seasonings to the salad a little at a time.

Korean cuisine consists not only of salads - it is full-fledged first and second courses, spicy and not so spicy. But we liked them more on the domestic table bright and varied salads.

Ask how to prepare according to all the rules, served to the table for any festive occasion. I probably have never seen a more popular snack.
Another wonderful appetizer that is often put on the table is, spicy and original salad, made from Chinese cabbage.
A real decoration for a gala feast can be an original, bright and quite spicy salad. It competes with dignity with traditional beets and garlic under mayonnaise.
Well, as a first course, try to diversify your cuisine by preparing Hot soup.

If you liked my Korean recipes, please leave your feedback at the bottom of the article. And also tell me which of them oriental dishes love in your family, and what you yourself prefer to cook on the eve of the holidays.

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

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

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

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

SO THAT THE FUNCHOSE DOES NOT STICK UP WHEN COOKING, you need to add vegetable oil to the water at the rate of 1 tbsp. for 1 liter of water.
If you bought funchose in the form of “skeins”, you need to prepare it as follows: tie the skein with thread, pour water into a deep saucepan (1 liter of water per 100g of noodles), put 1 tsp. salt and 1 tbsp. vegetable oil (based on 1 liter of water), bring to a boil, lower the skein of noodles, boil for 3-4 minutes, drain in a colander, place under cold running water, then take the thread and shake to drain excess water, lay on cutting board, remove the thread, cut the funchose crosswise using a sharp knife into strips of the desired length.

FUNCHOSA can be combined with a lot of foods - you can add fried meat, fish, chicken, stewed, fried or fresh vegetables, cut into pieces, all kinds of sauces, seasonings, spices.
1. FUNCHOSE IN KOREAN

INGREDIENTS:

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

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

2. FUNCHOSE WITH VEGETABLES

INGREDIENTS:

vermicelli Funchoza-100g.
carrots-150g.
bell pepper-150g.
cucumbers-150g.
onion-150g.
vegetable oil
salt pepper,
ground coriander

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

3. FUNCHOSE WITH MUSHROOMS AND VEGETABLES

INGREDIENTS:

Rice noodles 250g
Bell pepper 1 piece
Carrot 1pc
Zucchini 1pc
Bow 1pc
Tomato 1pc
Boiled porcini mushrooms 150g
Peking cabbage 100g
Fresh ginger to taste
Garlic to taste
Soy sauce

PREPARATION:
Bring water to a boil, add some salt, put the noodles in boiling water, remove the pan from the heat and leave the noodles for 5-7 minutes. Then place the noodles in a sieve to drain the water.
Heat in a frying pan olive oil. Place finely chopped onions and carrots in oil. Fry until golden color and add thinly sliced zucchini and pepper. Simmer until vegetables are soft. Add the mushroom slices and simmer for a couple more minutes. Add finely chopped tomato and shredded cabbage. When the vegetables become soft, add chopped garlic, finely chopped ginger and soy sauce. Mix and add noodles. Stir, heat and remove from heat.

4. FUNCHOSE WITH MUSHROOMS AND VEGETABLES

INGREDIENTS:

Rice noodles 150 g
Sweet pepper 1 pc. Carrot 1 pc.
Cucumbers 1 pc.
Champignon mushrooms 100 g
Fresh cilantro 20 g
Lemon juice 1 tbsp. l.
Olive oil 4 tbsp. l.
Soy sauce 8 tbsp. l.
White sesame 2 tbsp. l.
Water 50 ml
Garlic 2 cloves
Curry 5 g

soy sauce,
garlic,
cilantro,
lemon juice,
olive oil
curry.

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

Peel and chop the mushrooms.
Place in boiling water for 5 minutes, then drain the water and set the mushrooms aside.

Peel the carrots. Then cut the cucumber and carrots into thin strips using a paring knife.
Next, cut the carrots and cucumber into thin strips.

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

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

Meanwhile, prepare the marinade. To do this, take 50 ml warm water, soy sauce, chopped cilantro, garlic (chopped), lemon juice and olive oil. Combine all ingredients in a saucepan and simmer over low heat for 2 minutes.

Mix vegetables, mushrooms, noodles.

Pour in the marinade, mix everything and leave for 30 minutes.

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

5. FUNCHOSE WITH BEEF

INGREDIENTS:

300gr. boiled funchose
1 tbsp. vegetable oil
300 gr. Fillet of beef
2 small carrots
1 bell pepper (I used yellow)
1 onion
2 cloves garlic
2 tbsp. soy sauce
salt pepper

PREPARATION:
Heat vegetable oil in a deep frying pan and fry the beef fillet in it,
cut into thin slices. When the meat acquires a golden hue, add carrots and Bulgarian
pepper, cut into thin strips, and onion, cut into half rings.
Fry everything together for another 10 minutes, then add chopped garlic, soy sauce, salt, black
pepper to taste and simmer for another 5 minutes.
TO cooked meat add pre-boiled funchose with vegetables, carefully
stir, cover with a lid and heat through low heat within 2 minutes.
Pepper can be replaced with green radish, my family doesn’t eat it, so I add pepper.
Bon appetit!

6. FUNCHOSE

INGREDIENTS:

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

PREPARATION:
Take the funchose, pour boiling water over it and leave for 10 minutes. Place the funchose in a colander and rinse under running water, leave to drain.
Cut the meat into thin strips and fry in a frying pan until cooked, add funchose, soy sauce and simmer a little (3-5 minutes). Then add garlic, spices (black pepper, coriander, red pepper, sodium glucomate), mix and turn off the heat. Let cool slightly.
Grate the carrots and cucumber on a Korean grater, add the contents of the frying pan to them, stir and add lemon juice to taste and salt. Bon appetit

7. FUNCHOSE WITH MEAT

INGREDIENTS:

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

PREPARATION:
Slice the meat thinly (it’s better if it’s slightly frozen, then it’s easier to slice it thinly), fry in vegetable oil, add salt, add onion chopped into half rings, fry lightly, add carrots in Korean style, 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 cool.

8. FUNCHOSE WITH CUCUMBER AND CARROTS

INGREDIENTS:

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

PREPARATION:
Boil the noodles, dry them, let them cool. Cut the cucumber into long thin strips. Combine noodles with carrots and cucumber, add soy sauce. Chop the garlic, mix with olive oil, season the salad and mix.
This basic recipe salad with funchose. If you add, for example, pieces of fried chicken to these ingredients, you get delicious salad with funchose and chicken - add products to your liking and invent own recipes salads with funchose - in principle, possibilities in in this case are limitless, don’t be afraid to use your imagination. Meat, fish, seafood, and a lot of options for other vegetables are suitable (eggplant, zucchini, bell peppers, radishes, onion etc.).

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

INGREDIENTS:

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

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

10. FUNCHOSE WITH PRAWNS

INGREDIENTS:

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

PREPARATION:
Prepare funchose according to instructions. Cut the vegetables into strips, place them in a frying pan with vegetable oil and fry for 2-3 minutes, add peeled cooked shrimp, simmer for 1 minute, add garlic passed through a press, onion feathers, sprinkle sesame oil, soy sauce, add funchose, stir and simmer 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 prepare funchose, but there are also universal recipe– cook these noodles with your favorite foods and get a dish that will be the most delicious just for you!

11. FUNCHOSE WITH BAKED BEET AND EGG PANCAKES

INGREDIENTS:

Funchoza 100g. (dry)
Medium size beets 1 pc.
Fresh cucumber 1 tsh.
Red onion 1 pc.

For the egg pancakes:

Chicken egg 2 pcs.
Soy and fish sauce 2 tablespoons each.
Starch 1 tbsp.
Half a bunch of parsley.

REFUELING:

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

PREPARATION:
Wrap the beets in foil and bake in the oven at maximum temperature until soft (approximately 45-60 minutes depending on the size of the beets).
Pour boiling water over funchoza for 5 minutes, until soft, drain in a colander, rinse with cold boiled water. If desired, cut the long funzoza in half with scissors or even shorter.
For the pancake, lightly beat the eggs, sauces, starch and finely chopped herbs. Fry in a frying pan on both sides until cooked. Remove from the pan and cool.

The modern housewife lives simply wonderful, she decided to please her family with pizza, an Italian dish national cuisine, and pleased. I decided to surprise you with a salad with funchose, please, I bought a glass or Chinese noodles and - forward - to the stove and kitchen table.

In general, funchose is already called ready dish Chinese or Korean cuisine, which is based on bean noodles. It is very thin, white, and becomes transparent when cooked.

It is usually served with vegetables, but there are recipes where, in addition to these ingredients, meat, fish or real seafood are added. This material contains a selection of exotic, but very tasty recipes.

Salad with funchose and vegetables - photo recipe

Transparent or “glass” funchose noodles are extremely popular in Japan, China, Korea and other Asian countries. It is used to prepare the most different soups, main courses, warm and cold salads. Adapted recipe funchose salad and set fresh vegetables will help you prepare a delicious salad in your home kitchen.

To prepare 5-6 servings of funchose salad you need:

Fresh cucumber weighing 80-90 g.
Onion weighing 70-80 g.
Carrot weighing about 100 g.
Sweet pepper weighing about 100 g.
A clove of garlic.
Funchoza 100 g.
Sesame oil, if available, 20 ml.
Soy 30 ml.
Rice or simple vinegar, 9%, 20 ml.
Ground coriander 5-6 g.
Chili dry or fresh to taste.
Soybean oil or other vegetable oil 50 ml.

Preparation:

1. It is advisable to cut funchoza, rolled into rolls, crosswise with scissors. This technique will make eating ready-made funchose salad with a fork more convenient.

2. Place the funchose into a saucepan and fill it with a liter of boiling water.

3. After 5-6 minutes, drain the water and rinse the noodles under running cold water.

4. Cut the pepper and cucumber into strips or thin strips. Crush the garlic with a knife and chop finely. Cut the onion into slices and grate the carrots on a special grater. If it is not there, then cut the carrots into as thin strips as possible. Place all vegetables in a bowl.

5. Add funchose to them. Combine vegetable oil with coriander, vinegar, soy, sesame oil. Add chili pepper to taste. Pour the dressing into the funchose with vegetables, stir and leave for an hour.

6. Ready salad put funchose and fresh vegetables into a salad bowl and serve.

Delicious salad with funchose and chicken

As mentioned above, National dish funchoza is boiled bean noodles With various vegetables and seasonings. For a male audience, you can prepare a salad with noodles and chicken.

Ingredients:

Chicken fillet – 1 breast.
Funchoza – 200 gr.
Green beans – 400 gr.
Onions – 2 pcs. small size.
Fresh carrots – 1 pc.
Bell pepper – 1 pc.
Classic soy sauce – 50 ml.
Rice vinegar – 50 ml.
Salt.
Ground black hot pepper.
Garlic – 1 clove.
Vegetable oil.

Algorithm of actions:

Prepare funchoza according to instructions. Pour boiling water for 7 minutes, then rinse with cool water.
Boil green beans in water with Not big amount salt.
According to the rules, chicken meat is cut off the bone. Cut across the grain into oblong small bars.
Place in a frying pan with hot oil. Fry until almost done.
Send onions here, pre-cut into half rings.
In a separate frying pan, fry beans, bell peppers, cut into oblong strips, carrots, chopped using a Korean grater.
For aroma and taste in vegetable mixture add hot pepper and a clove of garlic, previously crushed.
In a beautiful deep container combine the prepared funchose, vegetable mixture and chicken with onions. Sprinkle with a little salt.
Season with soy sauce, which will make the color of the dish darker. Add rice vinegar, he will give extraordinary salad pleasant sourness.

Leave for 1 hour to marinate vegetables and meat. Serve for dinner, Chinese style.

Recipe for salad with funchose and meat

A similar recipe is suitable for preparing a salad with white bean noodles and meat. The difference is not only that beef replaces chicken, but also in the addition of fresh cucumber to the salad.

Ingredients:

Beef – 200 gr.
Bean noodles (funchose) – 100 gr.
Bell pepper – 1 pc. red and 1 pc. yellow color.
Fresh cucumber- 1 PC.
Carrots – 1 pc.
Garlic – 1-3 cloves.
Vegetable oil.
Soy sauce – 2-3 tbsp. l.
Salt.
Spices.

Technology:

The cooking process can begin with funchose, which should be poured with boiling water for 7-10 minutes, then rinsed with water.
Cut the meat into oblong thin bars. Place in heated oil, chop the garlic here, add salt, followed by spices.
While the meat is fried, prepare the vegetables - rinse and peel.
Cut the peppers into strips, the cucumber into circles, and chop the carrots on a Korean grater.
Add chopped vegetables to the meat and continue frying.
After 5 minutes, add noodles.
Transfer to a deep salad bowl. Drizzle with soy sauce.

You can serve warm or chilled, garnishing the dish with green onions and sesame seeds. If you don't have chicken or beef, you can experiment with sausage.

How to prepare salad with funchose in Korean at home

Funchoza is used in both Chinese and korean cuisine, where it is served with plenty of different vegetables and spices.

Ingredients:

Funchoza – 100 gr.
Carrots – 1 pc.
Cucumber – 1 pc.
bell pepper- 1 PC. red (for color balance).
Greenery.
Garlic – 1-2 medium cloves.
Dressing for funchose – 80 gr. (you can prepare it yourself from oil, lemon juice, salt, sugar, spices, ginger and garlic).

Algorithm of actions:

Pour boiling water over the noodles for 5 minutes. After draining the water, rinse the noodles with cool water.
Start chopping vegetables. Grind the carrots on a special grater. Then add salt and press with your hands to make it more juicy.
Cut the pepper and cucumber equally into thin strips.
Place all the vegetables in a container with funchose, add more chopped herbs, crushed garlic cloves, salt, spices and dressing.

Mix the salad and leave in a cool place for at least 2 hours to marinate. Before serving, it is recommended to mix everything again.

Chinese salad with funchose and cucumber

A salad of this type is prepared not only korean housewives, but their neighbors are from China, and it will not be possible to immediately find out who makes it tastier.

Ingredients:

Funchoza – 100 gr.
Carrots – 1-2 pcs.
Garlic – 1-2 cloves.
Cucumber – 2 pcs.
Vegetable oil.
Korean carrot seasoning.
Onions – 1 pc.
Greenery.
Salt.
Vinegar.

Algorithm of actions:

Place the funchose in boiling water, add salt, vegetable oil (1 tsp), apple or rice vinegar (0.5 tsp). Cook for 3 minutes. Leave in this water for half an hour.
Prepare carrots in Korean style. Grate, mix with salt, hot pepper, special seasonings, vinegar.
Fry the onion in oil, transfer to a container, pour hot oil from the frying pan over the carrots.
Mix funchose, onion, pickled carrots.
Add cucumber cut into strips and chopped greens to the cooled salad.

Serve chilled; this salad goes well with Chinese chicken.

Recipe for funchoza noodle salad with shrimp

Beans look good in salads and with seafood, for example, shrimp.

Ingredients:

Funchoza – 50 gr.
Shrimp – 150 gr.
Zucchini – 200 gr.
Bell pepper- 1 PC.
Champignons – 3-4 pcs.
Olive oil – ½ tbsp. l.
Soy sauce – 2 tbsp. l.
Garlic – 1 clove for flavor.

Algorithm of actions:

Heat olive oil, add peppers, champignons and zucchini cut into strips. Fry.
Boil shrimp and add to the frying pan.
Crush the garlic here and pour in the soy sauce.
Prepare funchose as indicated in the instructions. Rinse with water and place in a sieve. Add to vegetables.
Simmer for 2 minutes.

The dish can be served in the same pan (if it has an aesthetic appearance) or transferred to a dish. Finishing touch– sprinkle the dish generously with herbs.

2017-03-12

Funchoza, as it is also called “glass noodles”, is pasta, having a transparent appearance, which obliges such a name. Funchoza will help us prepare very tasty salads; we bring to your attention several excellent recipes.

How to properly prepare funchose

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

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

SO THAT THE FUNCHOSE DOES NOT STICK UP WHEN COOKING, you need to add vegetable oil to the water at the rate of 1 tbsp. for 1 liter of water.
If you bought funchose in the form of “skeins”, you need to prepare it as follows: tie the skein with thread, pour water into a deep saucepan (1 liter of water per 100g of noodles), put 1 tsp. salt and 1 tbsp. vegetable oil (based on 1 liter of water), bring to a boil, lower the skein of noodles, boil for 3-4 minutes, drain in a colander, place under cold running water, then take by the thread and shake to remove excess water, place on a cutting board board, remove the thread, cut the funchose crosswise using a sharp knife into strips of the desired length.

1. Funchoza in Korean

Products:

1. Funchose vermicelli – 145 gr.

2. Carrots – 100 gr.

3. Fresh cucumbers – 145 gr.

4. Sweet pepper – 45 gr.

5. Garlic – 15 gr.

6. Greens – 30 gr.

7. Soy sauce, vegetable oil

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

2. Funchoza

Products:

1. Vermicelli Funchoza - 100 gr.

2. Carrots-150 gr.

3. Bell pepper - 150 gr.

4. Cucumbers - 150 gr.

5. Onion - 150 gr.

6. Vegetable oil

7. Salt, pepper, ground coriander

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

3. Funchoza with mushrooms and vegetables

Products:

1. Rice noodles - 250 gr.

2. Bell pepper - 1 pc.

3. Carrots - 1 pc.

4. Zucchini - 1 pc.

5. Onion - 1 pc.

6. Tomato - 1 pc.

7. Boiled porcini mushrooms - 150 gr.

8. Peking cabbage - 100 gr.

9. Fresh ginger to taste

10. Garlic to taste

11. Soy sauce

How to cook funchose with mushrooms and vegetables:

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

Then place the noodles in a sieve to drain the water.

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

4. Funchoza - curry with mushrooms and vegetables

Products:

1. Rice noodles - 150 gr.

2. Sweet pepper - 1 pc.

3. Carrots - 1 pc.

4. Cucumbers - 1 pc.

5. Champignon mushrooms - 100 gr.

6. Fresh cilantro - 20 gr.

7. Lemon juice - 1 tbsp. spoon

8. Olive oil - 4 tbsp. spoons

9. Soy sauce - 8 tbsp. spoons

10. White sesame - 2 tbsp. spoons

11. Water - 50 ml.

12. Garlic - 2 cloves

13. Curry - 5 gr.

Marinade:

1. Soy sauce

4. Lemon juice

5. Olive oil

How to cook funchoza - curry with mushrooms and vegetables:
The peculiarity of this dish is the unusually chopped vegetables - thin strips will certainly decorate the salad.
Peel and chop the mushrooms. Place in boiling water for 5 minutes, then drain the water and set the mushrooms aside. Peel the carrots. Then cut the cucumber and carrots into thin strips using a paring knife.
Next, cut the carrots and cucumber into thin strips. Take a small pepper (or half), remove seeds and cut into thin strips. Pour cold water over the rice noodles for 3 minutes, then drain the water and pour boiling water over it for 5 minutes. Meanwhile, prepare the marinade. To do this, take 50 ml of warm water, soy sauce, chopped cilantro, garlic (chopped), lemon juice and olive oil. Combine all ingredients in a saucepan and simmer for 2 minutes over low heat. Mix vegetables, mushrooms, noodles. Pour over marinade, mix everything and leave for 30 minutes.

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

5. Funchoza with beef

Products:

1. Boiled funchose - 300 gr.

2. Vegetable oil - 1 tbsp. spoon

3. Beef fillet - 300 gr.

4. Carrots - 2 pcs.

5. Bell pepper - 1 pc.

6. Onion - 1 pc.

7. Garlic - 2 cloves

8. Soy sauce - 2 tbsp. spoons

9. Salt, pepper

How to cook funchose with beef:

Heat vegetable oil in a deep frying pan and fry the beef fillet in it,
cut into thin slices. When the meat acquires a golden hue, add carrots and Bulgarian
pepper, cut into thin strips, and onion, cut into half rings.

Fry everything together for another 10 minutes, then add chopped garlic, soy sauce, salt, black
pepper to taste and simmer for another 5 minutes.

Add pre-boiled funchose to the prepared meat and vegetables, carefully
stir, cover and heat over low heat for 2 minutes.
Pepper can be replaced with green radish; my family doesn’t eat it, so I add pepper.

6. Classic funchose

Products:

1. Funchoza noodles

2. Meat (any)

3. Vegetable oil

4. Soy sauce

6. Black pepper,

7. Coriander

8. Red pepper,

9. Carrots

10. Cucumber

11. Lemon juice and salt - to taste

How to prepare classic funchose:

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

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

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

7. Funchoza with meat and carrots in Korean

Products:

1. Meat - 200 - 300 gr.

2. Funchoza - 200 gr.

3. Onions - 3 pcs.

4. Korean ready-made carrots - 300 gr.

5. A little vinegar

6. Korean carrot seasoning

7. Salt, pepper.

How to cook funchose with meat and carrots in Korean:
Slice the meat thinly (it’s better if it’s slightly frozen, then it’s easier to slice it thinly), fry in vegetable oil, add salt, add onion chopped into half rings, fry lightly, add Korean carrots, mix, heat in a larger bowl, combine 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 cool, and of course try it!!!

8. Funchoza with cucumber and carrots

Products:

1. Funchoza - 100 gr.

2. Korean carrots - 60 gr.

3. Soy sauce - 20 gr.

4. Garlic - 2 cloves

5. Fresh cucumber - 1 pc.

6. Olive oil

How to prepare funchose with cucumber and carrots:
Boil the noodles, dry them, let them cool. Cut the cucumber into long thin strips. Combine noodles with carrots and cucumber, add soy sauce. Chop the garlic, mix with olive oil, season the salad and mix.
This is a basic recipe for salad with funchose. If you add, for example, pieces of fried chicken to these ingredients, you will get a delicious salad with funchose and chicken - add products to your liking and invent your own recipes for salads with funchose - in principle, the possibilities in this case are endless, do not be afraid to use your imagination. Meat, fish, seafood, and a lot of options for other vegetables (eggplant, zucchini, bell peppers, radishes, onions, etc.) are suitable.

9. Funchoza with meat (chicken, pork, beef)

Products:

1. Meat - 700 gr.

2. Funchoza - 250 gr.

3. Carrots - 1 pc.

4. Onion - 1 pc.

5. Garlic - 2 cloves

6. Soy sauce

7. Olive oil

8. Black pepper,

How to cook funchose with meat (chicken, pork, beef):

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

10. Funchoza with shrimp

Products:

1. Funchoza - 100 gr.

2. Peeled boiled shrimp- 10 pieces.

3. Sweet pepper - 1/2 pcs.

4. Green onions

5. Garlic - 1 clove

6. Carrots - 1/2 pcs.

7. Sesame oil - 2 teaspoons

8. Sesame seeds- 1/2 teaspoon

9. Soy sauce

10. Parsley

How to cook funchose with shrimp:

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

11. Funchoza with baked beets and egg pancakes

I love funchose, in my opinion it’s universal product, absorbing all the aromas and taste of the ingredients mixed with it. This time I decided to experiment, we liked it. Neutral in taste, funchose and baked beets are ideally complemented by a spicy-sour-sweet dressing, and in addition to the herring, it’s just mmmmm...

Products:

1. Funchoza - 100 gr. (dry)

2. Medium-sized beets - 1 pc.

3. Fresh cucumber - 1 pc.

4. Red onion - 1 pc.

For the egg pancakes:

1. Chicken egg - 2 pcs.

2. Soy and fish sauce - 2 tbsp each. spoons.

3. Starch - 1 tbsp. spoon.

4. Parsley

Refueling:

1. Seed mustard - 1 tbsp. spoon.

2. Lemon juice - 2 tbsp. spoons.

3. Olive oil - 6 tbsp. spoons

4. Garlic - 1-2 cloves (to taste)

5. Honey to taste.

How to prepare funchose with baked beets and egg pancakes:

Wrap the beets in foil and bake in the oven at maximum temperature until soft (approximately 45-60 minutes depending on the size of the beets).

Pour boiling water over funchoza for 5 minutes, until soft, place in a colander, and rinse with cold boiled water. If desired, cut the long funzoza in half with scissors or even shorter.

For the pancake, lightly beat the eggs, sauces, starch and finely chopped herbs. Fry in a frying pan on both sides until cooked. Remove from the pan and cool.

Cut the peeled beets, cucumber and pancake into thin strips, and the onion into thin half rings.

Mix funchose with prepared vegetables and pancake strips. For dressing, whisk olive oil, mustard, finely chopped garlic and lemon juice, if you like sweet and sour sauces, I recommend adding a little honey to the dressing. Mix the dressing and salad, put it in the refrigerator for another hour so that the salad is infused. Serve with lightly salted herring - very tasty.

"Home kitchen" wishes you bon appetit!