Funchose salad recipe at home. Funchoza with vegetables: methods of preparation and compatibility of products. Spicy Korean soup with funchose

Funchose salad with vegetables is a favorite snack in Asia, but since Asian cuisine is gaining popularity here, many compatriots have already appreciated and loved this dish. Funchose appeared in Russia at the beginning of the 19th century, and salads made from it even later. Our mentality makes itself felt - our housewives still add meat, chicken or mushrooms to funchose with vegetables to make the dish more satisfying. The undoubted advantages of this salad are the ease and speed of preparation, as well as the availability of products. In addition, the salad turns out to be low-calorie, dietary, but at the same time satisfying - an ideal dish for those who are watching their figure and nutrition.

It is not difficult to prepare funchose correctly; you can follow the instructions on the package, or you can use the universal method. To begin with, I soak the funchose for 10-15 minutes, this is necessary so that the funchose does not stick together during the cooking process. Next, the glass noodles are placed in boiling water for 4 minutes. The funchoza is ready - you need to rinse it under cold water, shaking it constantly. This way the glass noodles turn out separate, without sticking together lumps.

Due to its neutral taste, funchose goes well with mushrooms, seafood, meat, poultry, legumes and all vegetables. Therefore, you can safely add your favorite ingredients or whatever you have in the refrigerator. Salads with funchose are dressed mainly with soy sauce; it ideally complements glass noodles. It is understood that such salads should be spicy, so you don’t have to spare chili pepper or regular black pepper for them. Paprika and sesame seeds, as well as fried fresh or granulated garlic, are perfect as seasonings for funchose. Funchose salads can be served both hot and cold.

Funchose itself has an extremely beneficial effect on the body; it contains many vitamins and minerals. Glass noodles are complex carbohydrates, so they satiate a person for a long time and give energy to muscle tissue. Valuable vitamins in its composition have a beneficial effect on the nervous system; funchose is an antidepressant. With daily consumption of funchose, the desire to eat something fatty or sweet is reduced, because the body has already received all the necessary substances and signals about it. Due to this, while on a funchose diet, you can lose extra pounds. Funchoza is not an allergen, so even children can consume it.

How to prepare funchose salad with vegetables - 15 varieties

If you are a lover of very spicy snacks, then this recipe is just for you. The salad is made in the best traditions of Asian cuisine, from a couple of simple ingredients, but with a lot of seasonings.

Ingredients:

Funchoza - 40 grams
Carrots - 200 grams
Onion - 1 piece
Garlic - 4 cloves
Vegetable oil - 2 tablespoons
Vinegar - 2 tablespoons
Red pepper - 2 tablespoons
Water - 2 tablespoons
Salt - 1 teaspoon
Sugar - 1 teaspoon
Coriander - 1 teaspoon

Preparation:

We make Japanese adjika - mix all the seasonings with water to a thick paste and let it swell. After an hour, pass the garlic through a press and mix with the swollen seasonings. Japanese adjika is ready. Pour boiling water over funchoza for 15 minutes. Three carrots on a special grater for Korean salads. Add vinegar to carrots. Fry the onion until golden brown and immediately, while it is hot, mix it with the carrots. Add ½ teaspoon of Japanese adjika and funchose to the vegetables. Mix all ingredients. Let the salad brew.

One of the most popular and classic recipes for funchose salad with vegetables. This salad has everything in moderation - both spice and salt; it is suitable as an appetizer for all family members.

Ingredients:

Funchoza - 1 pack
Carrot - 1 piece
Onion - 1 piece
Fresh cucumber - 1 piece
Daikon - 200 grams
Bell pepper - 1 piece
Soy sauce - for dressing
Korean carrot seasoning - to taste

Preparation:

Boil the funchose for 10 minutes, rinse. Three carrots on a special grater for Korean salads, chop the onion, cut the cucumber with bell pepper and daikon into small strips. Fry the onion until golden brown and immediately, while it is hot, mix it with the rest of the vegetables. Add seasoning, soy sauce and funchose to the vegetables. Mix all ingredients. Let the salad brew.

If you don't have daikon, you can replace it with radishes, turnips or rutabaga. You can omit this ingredient altogether from the salad, but in this case it will lose its piquant spiciness.

An ingredient-rich recipe for mushroom lovers. An excellent alternative to all mayonnaise salads.

Ingredients:

Funchoza - 150 grams
Carrot - 1 piece
Champignons - 100 grams
Onion - 1 piece
Fresh cucumber - 1 piece
Cilantro - 20 grams
Bell pepper - 1 piece
Lemon juice - 1 tablespoon
Soy sauce - 8 tablespoons
Garlic - 2 cloves
Sesame - 2 tablespoons
Olive oil - 4 tablespoons
Curry - 5 grams
Water - 50 milliliters

Preparation:

Pour the funchose with cold water for three minutes, and then with boiling water for 5 minutes. Drain the water from the noodles. Boil the champignons for 5 minutes in boiling water, then remove them with a slotted spoon and chop them. Cut carrots, cucumbers, and peppers into strips. Make the dressing - mix warm water, lemon juice, soy sauce, curry, sesame seeds, butter, pressed garlic and finely chopped cilantro. Combine all the ingredients with the dressing and let it brew.

Frozen assorted vegetables have long saved housewives from spending hours in the kitchen. It’s the same with this salad, thanks to ready-made frozen vegetable mixes, it’s a pleasure to prepare.

Ingredients:

Funchoza - 200 grams
Assorted frozen vegetables - 400 grams
Garlic - 3 cloves
Soy sauce - 50 milliliters
Chicken hearts - 500 grams
Mustard - 4 tablespoons
Vegetable oil - 70 milliliters
Hot pepper, seasonings - to taste

Preparation:

Cook the funchose in boiling water for 3 minutes, then rinse with cold water. Simmer frozen vegetables covered for 15 minutes. Fry the hearts until cooked, add a little salt and pepper. We make the dressing - mix soy sauce, hot pepper, seasonings, butter, pressed garlic and mustard. Combine all the ingredients with the dressing and let it brew.

You can use any assortment for this salad; “Mexican mix”, “Summer mix”, “Spring mix”, “Broccoli mix” will do. The more different types of vegetables in the mixture, the richer and brighter the final taste of the snack will be.

Funchoza goes well with seafood, and in turn, it perfectly complements fresh vegetables. Therefore, the salad turns out to be perfection!

Ingredients:

Funchoza - 150 grams
Onion - 1 piece
Cilantro - 1 bunch
King shrimps - 20 pieces
Bell pepper - 1/2 piece
Garlic - 3 cloves
Sesame - to taste
Vegetable oil - for frying
Lemon juice - 2 tablespoons
Water - 2 tablespoons
Ground ginger - 1 tablespoon
Soy sauce - 2 tablespoons
Curry - 1 tablespoon

Preparation:

Boil the funchose according to the instructions. Cook the shrimp in boiling water for one minute, let cool. We cut the pepper into strips, chop the onion and cilantro. Make the marinade - mix soy sauce, lemon juice, curry, water and ginger. Heat the marinade until thickened, 1 minute. Fry the onion with pepper and garlic for 5 minutes. Then add shrimp and marinade to the frying. Simmer for another 4 minutes. Sprinkle with cilantro, simmer for a minute. Combine all the ingredients with funchose, sprinkle with sesame seeds and let it brew for an hour.

This is the case when two rather rare ingredients - duck breast and funchose - came together to create this amazing warm salad. It is so filling that it can easily replace a second course.

Ingredients:

Funchoza - 100 grams
Duck breast – 200 grams
Onion—2 pieces
Honey - 1 tablespoon
Carrot - 1 piece
Soy sauce - 50 milliliters
Pepper - 1 piece
Vegetable oil - 50 milliliters
Vinegar - 1 tablespoon
Coriander - to taste
Ground ginger - to taste
Ground pepper - to taste
Cinnamon - to taste
Sesame - to taste

Preparation:

We make a marinade for the duck - mix honey, soy sauce, vinegar, ginger, black pepper, cinnamon and coriander. Let the duck marinate for an hour. Pour boiling water over the funchose for five minutes, then drain the water. We cut vegetables into strips - peppers, carrots and onions. Fry the duck, and then add vegetables to it with the remaining marinade. Fry until the duck is done. We place vegetables with duck on the funchose, sprinkle the finished salad with sesame seeds.

Do you believe that it can only take 10 minutes to prepare a full-fledged salad? No? Then mark the time and start preparing this quick and very tasty snack.

Ingredients:

Funchoza - 1/2 pack
Fresh cucumber - 1 piece
Bell pepper - 1 piece
Soy sauce - for dressing

Preparation:

Boil the funchose for 5 minutes in boiling water, rinse it under cold water. Finely chop the cucumber and bell pepper. Mixes three ingredients with soy sauce

Do you like salads with beets, but are you tired of herring with vinaigrette? Write down a new amazing recipe for a snack made from beets and funchose. This dish will significantly “refresh” the daily family menu.

Ingredients:

Funchoza - 200 grams
Beets - 1 piece
Pine nuts - 1 tablespoon
Greens - 1 bunch
Ground pepper - to taste
Vinegar - 1 tablespoon
Garlic - 1 clove
Olive oil - for dressing

Preparation:

Boil the funchose according to the instructions and packaging. Cook the beets until tender, grate them. Finely chop fresh herbs. Mix funchose, beets, nuts, herbs, vinegar, pressed garlic, butter, and soy sauce. Pepper to taste.

Instead of pine nuts, you can add walnuts to this salad. They should first be fried in a dry frying pan for just a couple of minutes. If you don’t have nuts on hand or your loved ones are allergic to them, sprinkle the finished salad with sesame seeds.

All lovers of Korean salads will definitely appreciate this wonderful zukuska. It will be especially in demand during the eggplant season, when you get tired of vegetable stews and want a new salad from available ingredients.

Ingredients:

Funchoza - 200 grams
Garlic - 2 cloves
Eggplant - 1 piece
Carrots - 2 pieces
Vinegar - 1 tablespoon
Soy sauce - 1 tablespoon
Korean carrot seasoning - to taste
Salt, pepper - to taste

Preparation:

Pour boiling water over the funchose for 10 minutes, drain the water, and cut the funchose into small pieces. Chop the carrots, season with vinegar, salt, carrot spices and garlic passed through a press. Mash the carrots and put them in the refrigerator for an hour. Fry the eggplants cut into cubes. Mix funchose with fried eggplants, Korean carrots and season the ingredients with soy sauce.

A fresh and delicious salad that will be an excellent replacement for the already boring Caesar. There’s no shame in putting it on the holiday table and it adds great variety to the everyday menu.

Ingredients:

Funchoza - 100 grams
Radishes - 5 pieces
Turkey – 250 grams
Carrot - 1 piece
Onion - 1 piece
Green onion - 1 bunch
Garlic - 2 cloves
Coriander - 1/3 teaspoon
Soy sauce - 2 tablespoons
Ground chili pepper - to taste

Preparation:

Pour boiling water over the funchose for five minutes, then drain the water and cut the funchose into small pieces. We chop the vegetables into strips - radishes, carrots, onions, garlic with green onions, just finely chop them. Fry the sliced turkey. Mix the bird with funchose, vegetables, spices and soy sauce. Let the salad sit overnight.

This is exactly the salad you can buy in most supermarkets that sell ready-made products. It is not at all complicated and can be easily prepared even by a novice housewife.

Ingredients:

Funchoza - 200 grams
Carrots - 2 pieces
Fresh cucumber - 1 piece
Bell pepper - 3 pieces
Soy sauce - for dressing
Garlic - 4 cloves
Vinegar - 2 teaspoons
Vegetable oil - for dressing
Salt - to taste

Preparation:

Fill the funchose with cold water for 10 minutes, then cook in a simmer for 5 minutes, then rinse again with cold water. Cut carrots and cucumbers with bell peppers into small strips. Fry the peppers and carrots until tender, add chopped garlic to them at the very end. Add vinegar, soy sauce, cucumber, butter and funchose to the vegetables. Mix all ingredients. Let the salad brew.

For those who perceive zucchini only in the form of caviar, this recipe will be a real discovery. Even those who don’t like vegetable salads won’t be moved by the ears from this snack.

Ingredients:

Funchoza - 1 pack
Zucchini - 1 piece
Eggplant - 1 piece
Garlic - 7 cloves
Carrot - 1 piece
Soy sauce - for dressing
Apple cider vinegar - 2 tablespoons
Fresh greens - 1 bunch
Favorite spices - to taste

Preparation:

Pour the funchoza with cold water for 10 minutes, then cook in a simmer for 5 minutes, then rinse again with cold water, cut into pieces. Cut the carrots and eggplant with zucchini into small strips. Fry the vegetables until cooked, season, and add chopped garlic at the very end. Add vinegar, soy sauce, chopped herbs and funchose to the vegetables. Mix all ingredients. Let the salad brew.

Fans of warm salads know that one serving of such an appetizer can replace a full dinner. This salad is no exception - it turns out to be very filling, but not heavy. What else do you need for dinner?

Ingredients:

Funchoza - 100 grams
Chicken fillet - 1 piece
Cucumber - 1 piece
Carrot - 1 piece
Soy sauce - 2 tablespoons
Pepper - 1 piece
Vegetable oil - 1 tablespoon
Sesame - 2 teaspoons
Seasoning for carrots in Korean - to taste

Preparation:

Pour boiling water over the funchoza and drain the water. We cut the chicken and fry it. We cut the pepper into strips, three carrots on a special Korean carrot grater, and cut the cucumber into half rings. We also fry vegetables (except carrots) until soft. If you want a dressing, mix the sauce with vegetable oil and Korean carrot seasoning. Mix chicken, funchose, chopped garlic, vegetables, sesame seeds with dressing. The salad should still be warm when serving.

The most popular cabbage salad is “Vitamin”, which can be bought in every canteen. But as soon as you add funchose and soy sauce to the well-known ingredients, the salad immediately acquires a restaurant-quality gloss.

Ingredients:

Funchoza - 1 pack
Green pepper, not sweet - 1/2 piece
Cabbage - 300 grams
Carrot - 1 piece
Soy sauce - 2 tablespoons
Sushi vinegar - 1 tablespoon
Green onion - 1 bunch
Vegetable oil - 2 tablespoons

Preparation:

Boil the funchose in boiling water for 1 minute. Drain the water and let it cool. Cut the pepper into strips. Shred the cabbage. Three carrots on a grater. Finely chop the onion. Simmer the cabbage in oil for literally 1 minute; it should remain raw, but become soft. Add peppers and carrots to the cabbage, pour vinegar over the vegetables and knead them with your hands. Mix funchose with vegetables, season the salad with soy sauce, and sprinkle green onions on top.

If you can't find sushi vinegar, don't worry. Dilute regular 9% vinegar in the proportion of one tablespoon of vinegar to three tablespoons of water. For this dish you will need 1 tablespoon of the resulting diluted vinegar.

A salad made from pork, vegetables and funchose is very popular among Koreans. Russia also has its own interpretation of this dish.

Ingredients:

Funchoza - 200 grams
Meat - 300 grams
Onion—3 pieces
Dzhyusai – 200 grams
Carrots - 2 pieces
Radish - 2 pieces
Pepper - 2 pieces
Vegetable butter – 100 grams
Vinegar 3%—80 grams
Tomato paste - 1 tablespoon
Garlic - 7 cloves
Salt - 3 teaspoons
Pepper mixture - 1 teaspoon

Preparation:

Pour boiling water over funchoza for 5 minutes, then drain the water and cut it into small pieces with scissors. Chop the onion, rare carrots on a Korean carrot grater, cut the pepper into strips, and finely chop the jusai. Fry the meat, when it becomes golden, put the vegetables in it and simmer for about five minutes. Add tomato paste, a mixture of peppers and chopped garlic to the frying, and continue to simmer for a couple more minutes. Combine vegetables and funchose. The salad is ready.

" article Funchoza - and what is it (it?) eaten with. Where we will look at what funchose is (I don’t promise that we will decide on the gender of the word), and also take a look at several recipes on how you can prepare wonderful salads based on funchose.

Funchoza - and what you eat it (it?) with depends on what you want to eat. A classic salad with funchose includes peppers, carrots, meat and many different seasonings. But let’s not get ahead of ourselves and first let’s deal with funchose.

Funchoza (Dung. 粉絲子, Chinese trad. 粉絲, exercise 粉丝, Pinyin fěnsī, Pall. fensī) is a Chinese dish that is prepared from rice or bean flour, seasoned with pickled peppers and jusai, carrots, radishes, and onions. . Served hot or cold. Funchoza is very thin noodles made from rice flour. In appearance, these rice noodles look like transparent thin glass threads, which is why they got the name “glass noodles.”

Previously, citizens of the former USSR could taste or buy funchose only in Central Asia. The surprising thing is that rice noodles are so elastic and elastic that funchose sellers in markets in Central Asia wound them up like a skein with fishing line and sold them in this form, causing surprise among inexperienced buyers.

Funchoza comes from China (there it is called fun-tu-ji), and was brought to Soviet Central Asia by Chinese Muslims - the Dungans. Therefore, the original recipes with funchose are designed not for pork or beef, but for lamb. So if you want to feel the real flavor of salads with funchose, then you need to use lamb. Well, or don’t bother and follow the recipe below :)

Funchoza is served hot and cold with seasonings of pickled peppers and jusai, carrots, radishes, onions, garlic and other vegetables, as well as mushrooms, meat, seafood, and is added to Korean salads.

Many chefs consider funchose an ideal side dish for any food, and this is deservedly so! After all, it has the ability to absorb all tastes, smells and even color. Even a small amount of seasoning brightly highlights the taste of a dish made with funchose.

Funchoza is also the basis of longevity. It is considered an excellent means of increasing the body's strength. According to legend, Japanese ninjas ate funchose.

When preparing funchose, the main thing is not to overcook the noodles! You just need to pour boiling water over it and let it stand for 5 to 20 minutes. Properly cooked noodles should look glassy-transparent. Then the noodles need to be thrown into a colander so that the water can drain and that’s it - the funchose as such is ready!

So, we’ve sorted out the funchose, now we can move on to salad recipes.

Basic recipe for salad with funchose,

Products and ingredients for 500 g of pork:

400 g rice vermicelli,
1 small daikon (Japanese 大根, or Japanese radish, Chinese trad. 白蘿蔔, exercise 白萝卜, pinyin báiluóbo, palli. bailobo, or Chinese radish - a root plant, a variety of radish (Raphanus sativus) from the cabbage family (Brassicaceae ); unlike radish, it does not contain mustard oils; unlike radishes, it has a very moderate aroma),
1 sweet pepper,
1 stalk of celery,
1 onion,
3 tbsp. tomato paste
1 clove of garlic,
vegetable oil.
For dressing: 1 clove of garlic, a piece of ginger root and hot pepper, olive or sesame oil, soy sauce.

Method for preparing the basic recipe for salad with funchose:

Cook the vermicelli and drain the water into a separate bowl. Cut the meat into strips, fry in oil over low heat, and place in a colander.

Chop the daikon, bell pepper, celery stalk, onion and garlic nicely and fry a little (to keep them crispy). Add tomato paste. Place on a sieve. Mix with vermicelli, adding a little water in which it was boiled.

Prepare the dressing: finely chop the garlic, a piece of ginger and hot pepper, mix with olive or sesame oil, heat slightly in a frying pan, let cool, add a little soy sauce, stir and gradually pour into the salad, constantly tasting so as not to overdo it.

Well, now the basic recipe can be changed as you please: add fried, raw, pickled mushrooms, corn, tomatoes, remove pepper (which makes the author very happy), pickled or raw cucumbers. You can fry not only carrots, but also beets.

Meat can be marinated before frying. Naturally, you can use not only pork, but also chicken, beef, lamb, and something else. Instead of meat, you can take salted or smoked fish, crab sticks, shrimp, various sausages, and ham. Soy cheese, feta cheese and other similar products go well with funchose.

By the way, you can make a delicious dessert with funchose! Boil 100 gr. funchose, add 1 tbsp. a spoonful of any deodorized vegetable oil mixed with a small amount of nut oil. Stir, cool. Cut 100 grams of any hard fruit (apples, pineapples, peaches, etc.) into cubes. In a deep frying pan, prepare syrup from ½ cup sugar and 1 tbsp. spoons of water. When the sugar has completely dissolved, add the fruit cubes to the syrup and simmer them for 5 - 10 minutes. Mix funchose with fruit in syrup and cool. Before serving, place into portioned salad bowls and sprinkle with finely chopped roasted almonds or walnuts on top.

Successful experiments and bon appetit when eating funchose!

Salad with funchose came to us from the East, where it has been prepared for many hundreds of years. In theory, such an appetizer can be called any side dish that includes boiled “glass” noodles. As a rule, raw or heat-treated vegetables, meat or sausage, mushrooms and seafood are added to funchose salads. You can season the dish with oil, soy sauce or mayonnaise.

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Korean-style funchose salad with vegetables

You can prepare funchose in different ways, using the products that you have on hand. The most popular dish is “Funchoza in Korean” made from fresh vegetables and “glass” noodles.

Ingredients

funchose – 120 g;
carrots – 1 pc.;
cucumber – 1 pc.;
garlic – 3 teeth;
greens (dill, parsley) - a bunch;
spice mixture (ground coriander, red and black pepper) - 1 tbsp. l.;
vinegar - 2 tsp;
salt - to taste;
olive oil - 2 tbsp. l.

Vermicelli must be soaked in boiling water for 5-7 minutes. After time has passed, it should be washed in cold water and the liquid should be allowed to drain. After cooking, the noodles can be divided into 3-4 parts with scissors.
Chop carrots and cucumbers using a Korean salad grater.
Chop dill, parsley and garlic.
To prepare the dressing, you need to mix dried garlic, a mixture of spices, salt, vinegar, and olive oil.
Mix the prepared ingredients in a salad bowl and pour in the dressing.
Before consumption, the snack must be allowed to brew for 2 hours.

The prepared appetizer can be used as a side dish for barbecue.

Video

The video from the channel “Little Things in Life” demonstrates step-by-step preparation of funchoza salad in Korean.

Funchose salad with cucumbers

This dish with funchose and cucumbers will definitely be a true decoration of any celebration. made from funchose with a photo is presented below.

Ingredients

funchose vermicelli – 120 g;
cucumber – 2 pcs.;
bacon – 50 g;
cilantro - a bunch;
walnut – 25 g;
salt, pepper - to taste;
soy sauce - 20 g.

How many calories?

Step-by-step instruction

“Glass” noodles must be placed in a container with hot water and wait for 3-5 minutes. Then rinse and drain in a colander.
The bacon should be cut into thin strips and fried for two minutes in sunflower oil.
Wash the cucumbers, peel them and cut them into strips.
Wash the cilantro and finely chop it.
Mix all ingredients, add salt, pepper and season with soy sauce. If desired, the dish can be decorated with a scattering of chopped walnuts.

Photo gallery

Salad with funchose and beef

This appetizer option is truly an Asian dish. The combination of ingredients with soy sauce gives the salad a special original taste.

Ingredients

meat – 0.3 kg;
noodles – 120 g;
carrots – 1 pc.;
radish – 90 g;
garlic – 3 teeth;
ginger – 20 g;
soy sauce - 3 tbsp. l.

How many calories?

Step-by-step instruction

Beef meat should be washed and cut into strips. After this, the beef needs to be transferred to a separate container, poured with 3 tablespoons of soy sauce and left for half an hour.
Carrots and radishes must be cut into thin strips.
Chop the garlic and grate the ginger using a grater.
Shredded beef must be fried for 10 minutes. Add garlic and ginger to the pan, then simmer for a few more minutes.
Carrots and radishes also need to be added to the ingredients. Add soy sauce and simmer over low heat for 10 minutes.
“Glass” noodles should be placed in a bowl with hot water and wait 4 minutes. Then rinse it with cold water and drain in a colander.
The resulting funchose should be added to stewed meat with vegetables.

The salad can be served either warm or chilled.

Video

The Good Store channel presents its video version of funchose salad.

Funchose salad with pepper

Bell pepper is considered one of the main elements of the classic funchose recipe. Thanks to him, the snack will become truly tasty and juicy. The salad is prepared quickly and simply; the only condition for proper preparation of the dish is the appropriate temperature of the vegetables and noodles. It must be served warm.

Funchose salad with meat and cabbage

This snack option turns out to be quite juicy, light and healthy. In addition, it perfectly satisfies hunger.

Funchose salad with shrimp

Cooked funchose with shrimp and vegetables is a simple and tasty dish that will appeal to all lovers of Asian cuisine. The salad turns out bright, light and juicy.

Ingredients

vermicelli funchose – 200 g;
shrimp – 300 g;
sweet pepper – 3 pcs.;
carrots – 1 pc.;
garlic – 2 teeth;
onion – 1 pc.;
parsley - a bunch;
sesame oil 1 tbsp. l.;
salt;
soy sauce - 2 tbsp. spoons.

How many calories?

Step-by-step instruction

Funchoza must be filled with hot water for 5 minutes. Then place in a colander to drain the liquid.
Shrimp should be boiled in lightly salted water.
Wash the peppers and carrots and cut into thin strips.
Peel the onion and cut into half rings.
Wash and chop the parsley.
Grind the garlic using a press.
Prepared vegetables should be placed in a frying pan and fried in sesame oil.
Peeled shrimp should also be placed in a frying pan and seasoned with soy sauce to taste. Simmer for about 5 minutes.
Mix the noodles with the remaining ingredients.

If desired, the salad can be sprinkled with sesame seeds and chopped parsley when serving.

Photo gallery

Salad with funchose and mushrooms

The combination of “glass” noodles and mushrooms with vegetables can surprise visiting guests and household members not only with its taste, but also with its magnificent appearance. This salad option is quick and easy to prepare.

Ingredients

funchose – 120 g;
frozen mushrooms (honey mushrooms) – 250 g;
carrots – 1 pc.;
onion – 1 pc.;
parsley - a bunch;
salt and ground red pepper - to taste;
vegetable oil for frying.

How many calories?

Step-by-step instruction

“Glass” noodles should be filled with hot water for 5 minutes.
Place the mushrooms in a frying pan and fry in a small amount of oil.
Wash the carrots and grate using a coarse grater.
Peel, wash and cut the onion into half rings.
The prepared ingredients must be added to the honey mushrooms, mixed and simmered for another 5 minutes.
Wash the parsley and chop finely.
Sprinkle the salad with red pepper, salt and garnish with herbs on top.

Video

The video from the channel “Cooking and Recipes from Khrumka” shows step-by-step preparation of the salad.

Salad with Chinese noodles and sausage

This snack option can be prepared in a matter of minutes. Also, the funchoza dish with sausage is valued due to its availability and easy interchangeability of the components required in the recipe.

Ingredients

funchose – 120 g;
sausage – 150 g;
egg – 2 pcs.;
pickled cucumber – 2 pcs.;
mayonnaise - 30 g.

How many calories?

Nutritional value per 100 g
Calories:	205 kcal
Proteins:	0.4 g
Fats:	10 g
Carbohydrates:	21 g
Cooking time:	15 minutes.
Portions:

Expanding a family's daily menu can be difficult. There are universal dishes that everyone eats, but they get boring. Learn how to cook funchose, these clear Chinese noodles are unique in their versatility. It can be seasoned with various sauces and served with meat, vegetables and seafood. This dish will add a pleasant variety to your diet.

How to cook funchose: chefs' secrets

How long to cook different types of funchose

Glass noodles come in different types. It is distinguished both by thickness and by the main product. It is made from rice and starch. It is believed that this pasta became the ancestor of famous Italian dishes.

How to cook funchose so that it does not stick together or boil over:

Thin pasta less than 0.5 mm thick should not be cooked. It is poured with boiling water in a deep container and covered with a lid. After 3-5 minutes it will become transparent and completely ready for use. It does not need to be washed or filled with oil. Pour sauce over the dish, add meat and vegetables and serve. It can also be added to the soup at the last stage of cooking.
Thicker pasta should be cooked in plenty of boiling water. Cooking time 2-4 minutes, until transparent.

Do not increase the cooking time. Funchoza should remain flexible, but a little hard.

How to cook funchose at home: general rules

Properly cooked glass noodles are the basis of many delicious and exotic dishes. Its preparation is slightly different from the usual:

cook it in a very large amount of water, and it should boil strongly;
add a spoonful of vegetable oil to the cooking water: this will help prevent thin threads from sticking together;
prepare as many servings as you can eat in one sitting; during storage, the funchose sticks together and turns into an inedible lump;
the finished glass noodles become transparent with a slight grayish tint;
pay attention to the packaging, it should indicate the cooking time or other method of preparing a specific type of noodle;
the finished dish is washed with a stream of ice water; it is better to prepare a ladle with ice in advance - this will allow it to quickly cool and separate;
You can only grind funchose in its finished form; do not try to break it raw, like spaghetti.

Follow these simple rules and you will quickly learn how to cook exotic dishes at home.

Funchoza with vegetables and soy sauce is prepared incredibly quickly at home! This Asian dish seems to require attention and skill, but in fact, lightly stir-frying vegetables takes a couple of minutes, and boiling or steaming the noodles will take another 2-5 minutes. And a delicious Chinese-style lunch is ready.

Stir fry is an Asian way of quickly frying food. I like this technique - it’s not only quick (which is important for me), but also very tasty, so I often make all kinds of vegetables and mushrooms in this style.

Today I decided to add funchose to the vegetables, which is also prepared in a hurry. Lightning-fast stir-fried vegetables with glass noodles ready in 2 minutes - perfect for busy people. Hot funchose with vegetables is a complete lunch that can be made in 15 minutes. And to quickly peel and cut vegetables very thinly, you can use a Korean grater or immediately fry “Korean” vegetables in oil. A good addition to glass noodles would be mushrooms, tofu, cheese, legumes (including peanuts), garlic and just soy sauce or tomato paste.

What's good about vegetable stir fry? The fact that all ingredients retain their taste, juice and vitamins. And the taste of products prepared in this style is significantly different from those fried in the usual way. I fry in the most ordinary deep frying pan, although a wok is ideal, of course. But not required. 😉

In order for the stir-fry to turn out as desired, all ingredients must be prepared before you put the pan on the fire. Then heat the oil in a frying pan as much as possible and quickly fry the ingredients, stirring constantly and without reducing the heat. So, are we ready?

Ingredients:

funchose – 1 skein;
fresh green peas - a handful;
vegetable oil – 2 tbsp;
onion – 1 small;
carrots – 1 pc.;
bell pepper – 1 pc.;
zucchini - half a large one;
chili pepper – 3-5 rings;
salt - to taste;
soy sauce – 2 tbsp;
mustard seeds – ½ tsp.

Perhaps rice dishes, funchose with vegetables, tofu and other low-calorie but nutritious recipes are the key to health, beauty and a slim body among Asian people? Glass noodles, in different variations, are most popular in Japan, Korea, China and Thailand.

- another quick recipe: in 15 minutes you will have a complete vegetarian or meatless lunch ready.

Vegetable stir fry. Cooking funchose with vegetables

Preparing funchose with vegetables is extremely simple: you need to cook the noodles as written on the package. There are some noodles that you just need to pour boiling water over for a few minutes. I make it from beans, and it needs to cook for 6 minutes. So I brought the water to a boil, added salt and threw in a skein of noodles. I noted the time.