How to make a Frenchoise salad. Warm salad with funchose. Funchose salad with meat

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 delicious salad with funchose or 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.

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

SO THAT THE FUNCHOSE DOES NOT STICK WHEN COOKING, you need to add vegetable oil to the water at the rate of 1 tbsp. for 1 liter of water.
If you bought funchose in the form of “skeins”, you need to prepare it as follows: tie the skein with thread, pour water into a deep pan (for 100g of noodles - 1 liter of water), 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 drain 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.

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.

FUNCHOZA IN KOREAN

INGREDIENTS:

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

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.

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 for 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 fried vegetables and cucumbers, salt and pepper, add coriander (or soy sauce). Let the funchose brew for an hour.

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 olive oil in a frying pan. 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.

FUNCHOSE WITH MUSHROOMS AND VEGETABLES - 2

INGREDIENTS:

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

MARINADE:

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

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.

Pour cold water over the rice noodles for 3 minutes, then drain the water and add boiling water for 5 minutes.

Meanwhile, prepare the marinade. To do this, take 50 ml of warm water, soy sauce, chopped cilantro, garlic (chopped), lemon juice and olive oil. Combine all ingredients in a saucepan and 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 with fried sesame seeds. The dish is ready.

FUNCHOSE WITH BEEF

INGREDIENTS:

• 300gr. boiled funchose
• 1 tbsp. vegetable oil
• 300 gr. Fillet of beef
• 2 medium-sized 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.
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.
Bon appetit!

FUNCHOSE

INGREDIENTS:

• funchose noodles
• meat
• 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

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.

FUNCHOSE WITH CUCUMBER AND CARROTS

INGREDIENTS:

• 100 g funchose,
• 60 g carrots in Korean,
• 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 will get a delicious salad with funchose and chicken - add products to your taste and invent own recipes 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.

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,
• salt

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.

FUNCHOSE WITH PRAWNS

INGREDIENTS:

• 100 g funchose,
• 10 peeled boiled shrimp,
• 1/2 sweet pepper,
• 3-4 feathers 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 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!

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, 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.

Recently, Asian cuisine, which vividly combines acidity, sweetness, sharpness and spice, has become increasingly popular, so we have prepared for you a selection of recipes for salads with funchose and vegetables.

Funchoza or “glass” noodles are made from the starch of the mung fruit (legume) and are one of the main components of Asian dishes. It is included in various appetizers, salads, soups and side dishes. Traditionally, carrots, cucumber and bell pepper are added to salads with funchose, and garlic and soy sauce are used as seasonings.

Light, spicy, crispy salad is an excellent solution for vegetarians and those who adhere to healthy eating and just for lovers of Asian culinary style. Thanks to funchose, the dish turns out to be quite satisfying, and the vegetables saturate it with vitamins and fiber.

The big advantage of this salad is that you can prepare it more than once, but put the dish in the refrigerator and enjoy the unsurpassed taste for another 2-3 days.

Cooking time: 30 minutes
Number of servings: 4

Ingredients:

• funchose (150 g);
• bell pepper – yellow, red and green (1 pc. each);
• carrots (medium, 1 pc.);
• leek (1 pc.);
• parsley (several sprigs);
• vegetable oil (2 tbsp);
• garlic (2 cloves);
• hot red pepper, dried (0.25 tsp);
• coriander grains (0.5 tsp);
• soy sauce (2 tbsp);
• rice vinegar (1 tbsp);
• salt (to taste).

Preparation:

1. Pour boiling water over funchoza, cover with a lid, leave for 8 minutes, then rinse with cold water and let drain.
2. Wash the carrots and cucumber and grate them on a Korean carrot grater.
3. Cut off the white part of the leek, cut it in half and chop it into thin half rings.
4. Wash the peppers, remove seeds and cut into strips.
5. Finely chop the washed parsley.
6. Chop the garlic with a knife or press through a press.
7. Place all the prepared vegetables in a deep bowl, pour the coriander seeds pounded in a mortar into the center on top, hot peppers and salt.
8. Heat vegetable oil in a saucepan until lightly smoking and pour it over the spices. Then add rice vinegar and soy sauce
9. Mix the vegetables thoroughly, add funchose to them and mix again.
10. Place in the refrigerator for 3-4 hours.

Spicy Korean-style salad is ready. Bon appetit!

We suggest you take a look step by step recipe salad preparation:

The combination of funchose and olives is quite unusual, but surprisingly tasty. This salad will be an excellent appetizer for a holiday table or a full-fledged side dish to meat and fish.

Cooking time: 30 minutes
Number of servings: 2

Ingredients:

• funchose (100 g);
• fresh cucumber (medium, 2 pcs.);
• bell pepper (1 pc.);
• pitted olives (150-200 g);
• garlic (1 clove);
• French mustard (1 tbsp.);
• soy sauce (2 tbsp);
• vegetable oil (2 tbsp.).

Preparation:

1. Pour boiling water over the funchose, leave covered for 8 minutes, then rinse with cold water.
2. Wash the bell pepper and cucumber and cut into thin strips.
3. Drain the liquid from the olives and cut into rings.
4. For the sauce, mix finely grated garlic, soy sauce, oil and mustard.
5. Place funchose and vegetables in a salad bowl, pour over the sauce and mix thoroughly.

If you don't like olives, try adding finely chopped gherkins or capers to the dish. This salad can be used as a base and by adding meat or seafood to it, you can create new culinary masterpieces.

Watch the video recipe for preparing a salad with funchose, vegetables and olives:

Fans of Asian cuisine will definitely like this salad. Funchoza goes well with all seafood. The result is a light and at the same time nutritious dish, rich in protein, vitamins and minerals. In addition to shrimp, squid, octopus or mussels will fit perfectly into the salad.

Cooking time: 30 minutes
Number of servings: 4

Ingredients:

• funchose (150 g);
• bell pepper (medium, 2 pcs.);
• carrots (small, 2 pcs.);
• boiled-frozen shrimp (500 g);
• green onions (for decoration, 50 g);
• sesame seeds (2 tsp);
• soy sauce, light (3 tbsp.);
• garlic (2 cloves);
• vegetable oil (for frying, 2 tbsp.);
• dried cumin (to taste);
• ginger, root (20 g).

Preparation:

1. Pour boiling water over the funchose and leave to steam for 8 minutes. Place the finished noodles in a colander and wait until all the liquid has drained.
2. Wash and peel the onions and peppers. Cut the onion into half rings, the pepper into strips.
3. Peel the carrots, grate them on a coarse grater, and fry them in a frying pan with heated vegetable oil for 3-4 minutes.
4. Add onion and pepper to carrots, fry vegetables over medium heat for 5 minutes.
5. Scald the shrimp with boiling water, add to the vegetables, pour in soy sauce, add cumin, chopped garlic, ginger and simmer covered for another 4 minutes. Let the mixture cool slightly.
6. Wash the green onions and chop finely.
7. Heat sesame seeds in a dry frying pan.
8. In a salad bowl, mix funchose, a mixture of vegetables and shrimp, sprinkle with herbs and sesame seeds on top.

Before serving, it is better to let the salad sit for 20-30 minutes.

Fish sauce is a popular seasoning in Asian cuisine. It is prepared from fermented small fish, most often made from anchovies. The sauce has a very rich, pungent aroma and a pronounced salty taste. Therefore, it must be added to dishes with caution and in minimal quantities so as not to interrupt the taste of other ingredients.

Cooking time: 30 minutes
Number of servings: 4

Ingredients:

• funchose (150 g);
• fresh carrots (medium, 1 pc.);
• celery, stalks (100 g);
• yellow bell pepper (1 pc.);
• garlic (2 cloves);
• fish sauce (1-2 tsp/to taste);
• rice vinegar (2 tbsp);
• olive oil (1 tbsp);
• basil greens (to taste).

Preparation:

1. Pour boiling water over funchoza, leave covered for 8 minutes, rinse with cold water, and drain in a colander.
2. For the sauce, mix finely chopped garlic, fish sauce, vinegar and olive oil.
3. Peel the carrots and grate them using a Korean carrot grater.
4. Cut bell pepper and celery into thin strips.
5. Wash the basil, dry it, chop finely. Leave a few of the most beautiful branches for decoration.
6. Mix vegetables and funchose in a salad bowl, pour in the sauce and stir. Let stand for 15-20 minutes.
7. Before serving, garnish the dish with basil sprigs.

If you don't have fish sauce, replace it with dark soy sauce with 1 tbsp. l. chopped anchovies. In addition to basil, you can add cilantro or sesame seeds to the salad.

We invite you to watch a detailed video recipe:

A light and aromatic salad suitable as a side dish for meat, an appetizer or a complete vegetarian lunch. Dressing with curry, garlic, soy sauce and cilantro gives the funchose a spicy-hot taste.

Cooking time: 40 minutes
Number of servings: 4

Ingredients:

• funchose (150 g);
• champignon/oyster mushrooms (100 g);
• carrots (medium, 1 pc.);
• fresh cucumber (medium, 1 pc.);
• red bell pepper (1 pc.);
• soy sauce (3 tbsp.);
• lemon juice (3 tbsp);
• garlic (2 cloves);
• cilantro (30 g);
• olive oil (3 tbsp);
• curry, seasoning (0.25 tsp);
• sesame seeds (to taste);
• salt (to taste).

Preparation:

1. Place the funchose in a bowl of cold water for 3 minutes, then transfer it to another bowl with boiling water for 5 minutes. Once the time is up, drain all the liquid from the noodles.
2. Cut the champignons into slices and boil in salted water for 5 minutes.
3. Boil 50 ml of water in a saucepan, pour in soy sauce, lemon juice, olive oil, add curry powder, chopped cilantro, and a clove of garlic passed through a press. Boil the mixture for 2 minutes, cool.
4. Peel the carrots, grate them on a coarse grater or use a Korean carrot grater.
5. Wash the cucumbers and peppers, dry them, cut into thin strips.
6. Mix funchose, mushrooms and vegetables in a salad bowl. Pour in the sauce and let sit for 15-20 minutes.
7. Sprinkle with sesame seeds before serving.

Chicken fillet will add satiety to this salad, egg pancakes, cut into noodles, or your favorite nuts. If desired, olive oil can be replaced with sesame oil - it will turn out no less tasty.

Watch the video recipe for preparing the dish:

Colorful diet salad can decorate a festive feast, become a full dinner or lunch. A dish balanced in proteins, fats, carbohydrates and fiber, with a calorie content of less than 200 per 100 g, can fill you up for a long time.

Cooking time: 40 minutes
Number of servings: 4

Ingredients:

• funchose (100 g);
• chicken fillet (300 g);
• green beans (400 g);
• champignon mushrooms (200 g);
• onion (medium, 1 pc.);
• tomato (2 pcs.);
• olive oil (1 tbsp);
• chives (for decoration, to taste);
• salt, black pepper (to taste).

Preparation:

1. Pour boiling water over the funchose, let stand for 8 minutes under the lid, drain all the liquid.
2. Wash the green beans, cut into pieces 2-3 cm long, boil in salted water for 3-5 minutes, drain in a colander and rinse with cold water.
3. Chicken fillet wash, dry with a paper towel, cut into cubes, fry in a frying pan with olive oil until golden brown.
4. Wash the mushrooms and cut into slices.
5. Peel the onion, chop finely, add to the frying pan with the meat, add salt and pepper and fry for another 3-4 minutes.
6. Place the mushrooms in the pan and cook over medium heat, stirring constantly until all the liquid released from the mushrooms has evaporated.
7. Wash the tomatoes, cut into slices.
8. Add boiled beans and tomatoes to the mixture of meat with mushrooms and onions. Simmer covered for another 10 minutes.
9. Add funchose to the slightly cooled mixture, mix well, let stand for 10-15 minutes.

5.00 / 9 votes

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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 use 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 very amateur savory snacks- then this recipe is just for you. The salad is made in the best traditions of Asian cuisine, from a couple simple ingredients, but with more seasoning.

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 salad "funchoza with vegetables". This salad has everything in moderation - both spiciness 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 funchoza 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, it will suit “ Mexican blend”, and “Summer mixture”, “Spring mixture”, “Broccoli mixture”. The more different types vegetables in the mixture, the more rich and vibrant the final taste of the snack will be.

Funchoza goes well with seafood, and in turn 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.

The case when two rather rare ingredients - duck breast and funchoza came together to give birth to 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 them to this salad. walnuts. 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 vegetable stew get bored 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. Him and on festive table There’s no shame in putting it on and it diversifies the everyday menu very well.

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 the salad you can buy in most supermarkets that sell finished 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 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 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

Dishes Asian cuisines have been very popular in Russia for many years. Among the abundance of sauces, seasonings, seaweed and seafood, a special place is occupied by Asian noodles, so beloved in the East and so different from our pasta. Undoubtedly, one of the most interesting is glass noodles, or funchoza, recipes with which allow you to prepare a lot of interesting and bright dishes with a unique Asian flavor.

Real asian dishes prepared not only in restaurants, but also in home kitchens. And authentic products can be bought in almost any supermarket in the country. Despite the spread of Asian food in Russia, many still confuse some of its varieties, in particular funchose and rice noodles. In fact, these are completely different products both in taste and in the method of preparation.

Rice noodles are made from rice flour, and funchose is exclusively made from starch, usually legumes, but sometimes rice or potato.

If in dry form these noodles are similar to each other, then when cooked you will definitely see the difference. Rice will become snow-white, but starch funchose will become completely transparent. That is why it is called glass.

Due to its composition and the absence of flour, funchoza is a healthier option for noodles. In addition, such noodles are bland and have practically no taste of their own, but they perfectly absorb the aromas of other products. That is why funchose is rarely prepared as a side dish or an independent dish. It is usually accompanied by sauces, meat, seafood, vegetables and spices.

How to fry noodles correctly

The most popular way to prepare funchose is boiling and mixing with other ingredients. However, fried glass noodles are also very tasty and have an unusual crunchy texture.

Since funchose cooks very quickly, it does not need to be boiled before frying, but will need to be soaked.

1. To do this, pour boiling water over the noodles and leave for 6 minutes.
2. Then rinse with cold water and immediately fry in a small amount of hot vegetable oil for no more than 5 minutes.
3. Add salt and black pepper to the noodles.
4. Place on a paper towel and dry off excess oil.

Crispy funchose can be served with fried chicken, vegetables, and seafood.

Chinese funchose noodles with vegetables

To prepare a Chinese-style snack, take:

• 200 grams of noodles;
• fresh cucumber;
• Bell pepper;
• 3 carrots.

Dressing for funchose:

• clove of garlic;
• a bunch of cilantro;
• Art. l. soy sauce;
• Art. l. rice vinegar;
• tsp sesame oil.

Let's prepare it like this:

1. First, prepare the dressing by chopping the garlic and herbs and mixing them with the liquid ingredients.
2. Prepare funchose by boiling it in two liters of boiling water for about 5 minutes.
3. At this time, cut the vegetables into thin strips.

Mix all the salad ingredients in a bowl and place it in the refrigerator for a couple of hours to allow the flavors to meld.

Salad with funchose and shrimp

If you want to add even more flavor to the glass noodles, prepare a salad with funchose and large shrimp.

Take:

• 100 grams of noodles;
• 20 king prawns;
• onion;
• 1 carrot;
• 1 sweet pepper;
• 2 cloves garlic, minced;
• 1 chili pepper;
• 2 tablespoons grated ginger root;
• a tablespoon of fish sauce;
• juice from 1 lemon;
• a tablespoon of sugar;
• a teaspoon of sesame oil.

So, this time we prepare funchose with shrimp:

1. Mix the dressing from garlic, ginger, chili, sugar and liquid ingredients.
2. Boil the shrimp for 5 minutes, peel and marinate in the dressing.
3. Cut the vegetables into thinner strips and fry for a few minutes.
4. The noodles should be boiled, mixed with shrimp, dressing and vegetables. Let the salad soak for 15 minutes and serve.

Cooking in Korean

Korean cuisine, like Chinese cuisine, is rich in recipes with funchose.

Take:

• 200 grams of glass noodles;
• 250 grams of chicken fillet;
• 1 salad pepper;
• 1 carrot;
• 1 zucchini;
• 3 cloves of garlic;
• 1 pod of hot pepper;
• 60 ml soy sauce;
• 40 ml vegetable oil;
• 10 ml rice vinegar.

Let's get started:

1. For the Korean-style funchoza dish, boil and chop the breast.
2. Zucchini and carrots should be cut into strips. You can use a special grater for Korean salads and use it to cut vegetables into thin long strips. Chop the salad pepper into strips.
3. Crush the garlic and hot pod or grind it into a paste in a blender.
4. Boil funchoza in boiling water for 5 minutes. Stir the noodles constantly, otherwise the starch in its composition will simply form it into one lump.
5. Dilute the garlic and pepper with soy sauce, oil and vinegar to create a dressing. Mix vegetables and funchose with chicken and dressing.

Seafood recipe

Quick but very tasty and hearty dish can be prepared from funchose with shrimp, octopus, squid, mussels and other seafood.

Prepare:

• 1 package of frozen sea cocktail;
• 2 skeins of funchose;
• 1 centimeter chili pod;
• 1 clove of garlic;
• 1 tbsp. l. sesame oil;
• 1 tbsp. l. sunflower oil;
• 2 tbsp. l. oyster sauce;
• 2 tbsp. l. soy sauce;
• 3 tbsp. l. rice vinegar;
• 1 sprig of cilantro;
• 1 tbsp. l. sesame

For this recipe, boil the funchose so that it retains its nest shape.

To do this, pass a thread through the middle and tie it. Place the “nest” in boiling water and turn off the heat. Cover the pan with a lid and cook the noodles for 5 minutes. Take the funchose out by the edge of the thread and cut it.

The further algorithm of actions is simple:

1. Chop the pepper and garlic finely. Pour into the wok sunflower oil, heat it up, and then fry the spicy mixture in it.
2. Next add frozen seafood. Constantly stir and toss the ingredients in the pan.
3. Add oyster sauce and rice vinegar.
4. Next, place the boiled noodles in the wok, rinsed with cold water. Stir the dish constantly and add the remaining ingredients very quickly, otherwise the dish will turn into a lump of paste.
5. Add sesame oil and soy sauce, add chopped cilantro and sprinkle sesame seeds over the noodles.

Funchoza with chicken and vegetables

For this dish take:

• 200 grams of funchose;
• half a kilo of chicken breast;
• 400 grams of fresh champignons;
• bell pepper;
• onion;
• several cherry tomatoes;
• 3 cloves of garlic;
• vegetable oil for frying;
• salt, pepper, sesame seeds;
• 60 ml teriyaki sauce.

Let's get ready!

1. Cut the chicken, mushrooms, peppers and onions into thin strips. Boil the funchose and rinse.
2. In a frying pan in heated oil, fry the mushrooms for 5 minutes, add the onion and fry for the same amount.
3. Another 5 minutes will be spent on the chicken, which is laid out next.
4. Add salt, pepper and tomato quarters. Reduce heat and let vegetables simmer for another 10 minutes.
5. Add noodles, sesame seeds and teriyaki sauce to vegetables. Warm everything together for 5 minutes and serve.

With Korean carrots

A bright and tasty salad will come from:

• 140 grams of noodles:
• 2 cucumbers;
• garlic clove;
• 200 grams of Korean carrots;
• black and white sesame;
• soy sauce.

Boil the noodles, cut the cucumber into strips or grate it on a special Korean grater. Mix noodles, cucumber, squeezed garlic and carrots. Season the salad with sesame seeds and soy sauce.

Noodles with soy sauce

Soy sauce will perfectly complement the funchose, imbuing it with its bright salty taste.

For a hearty dinner with funchose, take:

• 300 grams of glass noodles;
• 300 grams of beef tenderloin;
• 2 carrots;
• 1 yellow salad pepper;
• 2 cloves of garlic;
• 1 onion;
• 3 tbsp. l. soy sauce;
• 2 tbsp. l. vegetable oil.

Let's get started:

1. Boil the noodles according to instructions.
2. Heat oil in a frying pan and fry the meat, cut into thin strips.
3. While the meat is fried, squeeze out the garlic, cut the onion into feathers, carrots and peppers into thin strips. By the way, pepper can be replaced with green radish, it will add sharpness and piquancy.
4. When the meat is fried, add the vegetables and fry everything together, stirring constantly, for about 10 minutes.
5. Then pour soy sauce into the pan and add funchose. Mix everything, turn off the heat, cover with a lid and let stand for 2 minutes.

Funchoza with asparagus and green beans

Tender asparagus and green beans make a cool, refreshing, low-cal salad.

Take:

• half a package of funchose;
• 150 grams of asparagus;
• 150 grams of green beans;
• 100 grams of hard cheese;
• 1 carrot;
• 4 tbsp. l. soy sauce;
• sesame oil – 1 tbsp. l.;
• greens to taste.

We will prepare it like this:

1. Boil the noodles, then drain in a colander and rinse with cold water.
2. Cut the carrots into cubes or grate them using a Korean carrot grater. Fry it in hot sesame oil.
3. Add asparagus and beans to the carrots, add a little water and simmer for 10 minutes.
4. Then add noodles, soy sauce and grated cheese to the vegetables. Chop the greens and place in a dish before serving.

With mushrooms and sweet peppers

The Korean salad with the unpronounceable name Chapae is perfect for both dinner and lunch.

Prepare:

• 100 grams of beef;
• 3 dried mushroom shiitake;
• 3 fresh champignons;
• 2 cloves of garlic;
• 100 grams of glass noodles;
• 100 grams of spinach;
• 1 egg yolk;
• onion;
• some green onions;
• 1 carrot;
• half a sweet pepper;
• sesame seeds;
• sunflower and sesame oil, soy sauce, cane sugar - 30 ml each.

Despite the abundance of ingredients, the cooking process is quite simple:

1. First, soak the shiitake mushrooms in water for 3 hours. Then cut them into strips.
2. Also cut the meat into strips, squeeze the garlic into it, add sugar, sesame oil, soy sauce and place in a bowl to marinate for 15 minutes.
3. Whisk the yolk with a pinch of salt and pour into a frying pan with a drop of oil. Let it spread and fry like a pancake, flip it over. Then cut the resulting egg pancake into strips.
4. Spinach should be blanched in boiling water and immediately transferred to ice water to prevent it from browning. Cut into strips and mix with soy sauce and sesame oil.
5. Boil funchose, rinse, mix, like spinach, with sauce and oil.
6. In a frying pan, fry both types of onions in oil, add strips of carrots and peppers and fry for another minute.
7. Add mushrooms, shiitake and meat. When they are ready, mix with noodles, pancake and spinach, sprinkle with sesame seeds. If desired, add more soy sauce and sugar to the dressing.

Traditional dressing for funchose

Wonderful, simple, but bright snack Funchose is made from funchose if you add traditional ginger sauce to it.

To prepare this dish with original dressing, take:

• 200 g funchose;
• 4 cucumbers;
• 1 ginger root;
• 2 ears of corn;
• 1 tomato;
• 2 stalks of celery;
• 3 cloves of garlic;
• according to Art. l. honey and lemon juice;
• 2 tbsp. l. soy sauce;
• a pinch of spicy ground pepper Chile.

Let's get started:

1. Cut the cucumber thinly into slices, sprinkle with salt and chili, add half of the prepared honey. Remember to cut the vegetables with your fingers and leave to marinate.
2. Grind ginger with soy sauce, lemon juice, honey and salt.
3. Boil the noodles and rinse.
4. Cut the corn kernels and fry in a frying pan with butter and pieces of celery. At the end add chopped garlic.
5. Place the noodles in the pan for a couple of minutes to warm through. Add ginger dressing, pickled cucumbers, fresh chopped tomato and spinach to the simmering funchose with vegetables.

Funchoza itself is a very simple product - a minimum of ingredients and a dull, bland taste. However, with the addition of other bright colors, it can become a real work of culinary art. Get to know these noodles better and be sure that your friendship with her will last for many years.

Funchoza(dung. 粉絲子, Chinese trad. 粉絲, ex. 粉丝, pinyin: fěnsī, pal.: fensi, common names - “ glass, starch, Chinese noodles ") - a dish of Chinese, Korean, Japanese and other Asian cuisines,which is prepared from dry noodles (so-called glass noodles) with seasonings of pickled peppers and jusai, carrots, radishes, onions and other vegetables. Served hot or cold. Can also be served with mushrooms or meat (which is typical for Korean snack japchae)

Glass noodles are usually made from mung bean starch. Less commonly used starch is potato, cassava, canna, and yam. In modern production, bean starch can be replaced with cheaper corn starch.

As a rule, glass noodles have a circular cross-section; diameter varies. Sold dried. Used in soups, salads, deep-fried dishes. “Glass noodles” got their name because of the translucent appearance they acquire after cooking.

In Russia, glass noodles are often mistakenly called riceUnlike rice noodles made from rice flour, which turn white when cooked, almost indistinguishable from spaghetti, starch noodles become translucent but are less resistant to heat treatment. It is in this mixture that the Funcheza salad is made, without turning it into porridge, but leaving the noodle fibers with elasticity and the usual taste.

Valuable properties of funchose

This product is rich in vitamin B, which is required by the human body to strengthen the nervous system. Funchose also contains vitamins E, PP, and also minerals (zinc, iron, copper, selenium, calcium, magnesium, phosphorus, manganese). This extensive set of vitamins and minerals best contributes to the full functioning of the human body.

Vermicelli will be a godsend for all people who want to eliminate extra pounds. Funchose contains complex carbohydrates that provide muscles with energy. If you eat funchose every day, you can significantly reduce the consumption of fats and sugar, and this in turn will have a very good effect on your well-being, the person will become more energetic.

Product value is also that it is rich in amino acids, which are required for the creation of new cells. It is also good that this noodles do not contain gluten protein, which leads to allergic diseases, and this is very important for all allergy sufferers. The conclusion suggests itself, funchose is safe and useful product for human health.

Traditional vermicelli is used to make soups, but it is more often used in salads. In dry form, the calorie content of this product is 334 calories; in boiled form, funchose has only 87 calories per hundred grams of product.

Making noodles is very easy. You just need to boil it for three minutes, and then rinse it in cold water. If desired, you can lightly fry it. Funchose is eaten as a side dish for meat and fish dishes, and also as a main dish with the addition of vegetables, mushrooms, meat and other food products. You can cook it and consume it as you see fit; in this case, everything directly depends on your taste preferences.

Calorie content of funchose

The calorie content of funchose is 320 kilocalories per 100 grams. product. Funchoza refers to flour products with high calorie content. But still, funzocha is recommended for people with excess weight problems, because it is made from rice or other types of flour (for example, beans), which means that this product will not harm your figure.

After boiling, rice noodles become milky white, and starchy noodles become transparent, which is why they are also called “ glass noodles" It is not at all similar to the wheat we are used to, neither in structure nor in taste, but it does not have a taste as such, it is neutral, only a light, subtle aroma.

Diluting neutral taste palette funchose with bright, appetizing vegetable, meat, sea and fragrant-spicy notes, you can prepare a lot of amazing culinary masterpieces, especially since this outlandish noodle is good both hot and cold.

There seems to be nothing particularly complicated in preparing dishes from funzoza, because essentially it is the same noodles seasoned with sauce, vegetables, meat, seafood, but to make your mouth water and want to lick your fingers after the meal, you need to know some culinary subtleties and tricks. And what wonderful salads are made from funchose! A real celebration of taste!

How to cook funchose

If the funchose is undercooked, it will stick to the teeth, and if it is overcooked, it will simply become limp. Therefore, boiling funchose should be approached with all seriousness, otherwise it will not be possible to prepare culinary masterpieces from it.

Depending on the thickness of the noodle “threads,” boil it for three to four minutes or simply pour boiling water over it. To prepare thin types of funchose (up to 0.5 mm in diameter, similar to Italian pasta“angel hair”), put the noodles in a deep container, pour boiling water over them, close the lid tightly and let stand for about five minutes.

Thicker funchoza is prepared similarly to other types pasta- in salted boiling water, only the cooking time is limited to three to four minutes.

To prevent the noodles from sticking together, it is advisable to cook them in a large amount of salted water, into which you should pour a little vegetable oil. If the funchose is boiled correctly, it will turn out soft, but a little crunchy.

Most often on store shelves you can find fnchoza in the form of skeins of different sizes.

It should be cooked in a special way. Before cooking, we thread a long thin thread through a hank of noodles and tie it into a ring.

Take a deep saucepan and fill it with water based on1 liter per 100 grams of noodles, and add for each liter a tablespoon of vegetable oil and a teaspoon of salt.

Place a tied skein of noodles into the boiling water in the center of the pan. Cook the funchose for 3-4 minutes, discard in a colander and immediately run under running cold water. Then we take the skein by the thread ring, shake it well and send it to the cutting board. Remove the thread and cut the funchose across the fibers with a sharp knife.

We will need:

40 grams of funchose (1 bunch dry)
one medium carrot
half an onion
a couple of tablespoons of vegetable oil with yangnyom*

Cooking method:

First of all, prepare the noodles using one of the suitable methods (see above). Chop the carrots or grate them on a special Korean carrot grater. Mix the heated vegetable oil with yangnyom and add to the carrots.

You can also use ready-made dressing for Korean carrots, although it is much more interesting to try to do it on your own.

Yangnyom– spicy Korean dressing for salads and other dishes. To prepare yangnyom we will need: a tablespoon of warm boiled water, 2 tbsp. ground red pepper, three cloves of garlic, a teaspoon each of salt and sugar. Pour pepper, salt and sugar into a small container. Add water and mix well. Pass the garlic through a garlic press and mix everything again. Yangnyom is ready! It can be stored in a tightly closed jar in the refrigerator and used as needed. Please note that yangnyom is a thermonuclear pepper-garlic mixture, so you should add very, very little of it to dishes.

Add funchose to the finished carrots and sprinkle the dish with soy sauce. Gently mix all the ingredients so as not to tear the noodles.

We let the dish brew and soak for half an hour, and then treat and enjoy. You can safely diversify the proposed recipe by adding finely chopped cucumbers, onions, and meat to funchose with Korean carrots. Experiment!

We will need:

100 grams of funchose (rice noodles)
300 grams of shrimp (peeled and boiled)
one red sweet pepper
2 onions
10 grams of green cilantro

For refueling we take:

2 teaspoons curry powder
1 teaspoon soy sauce
2 tablespoons lemon juice
2 tablespoons sesame oil
2 cloves garlic
20 grams of green cilantro

Cooking method:

Pour funchoza with a liter of boiling water and leave for 10 minutes. Place the finished noodles in a colander. Don't throw out the water! We will still need it. Cut the sweet red pepper and onion into thin strips.

Prepare the marinade: finely chop the cilantro, pass the garlic through a press. Mix 3 tbsp. “funchose” water with soy sauce, sesame oil, curry powder, cilantro, garlic and lemon juice. Place the sauce on the fire and simmer for literally 2 minutes, stirring vigorously.

Coarsely chop the funchose, mix with shrimp, onion, pepper and remaining cilantro. Add sauce, stir and enjoy!

Funchoza with mushrooms and sweet peppers

We will need:

250 grams of funchose
250 grams of shiitake mushrooms
1 sweet red pepper
3 tablespoons sesame seeds
3 cloves garlic

2 tablespoons vegetable oil

Cooking method:

Boil or steam the noodles. Cut the peppers and mushrooms into thin strips. Pre-soak dried shiitakes in cold water. Remove mushroom stems that are too hard. Fry the chopped mushrooms and peppers in vegetable oil for about five minutes. Then add sesame seeds and garlic and fry for about one to two minutes. Mix with the prepared noodles and fry for a couple more minutes. As a final touch, add soy sauce, add some salt if necessary, mix well and serve hot.

We will need:

100 grams of funchose
turkey fillet, chicken breasts or escalopes - 3 pcs.
150 grams of green beans
small broccoli
3 tbsp. pine nuts or cashews
2 cloves garlic
leek
3 tbsp. vegetable oil
soy sauce

Cooking method:

Boil the rice noodles or pour boiling water over them and leave for 10 minutes. Place the finished funchose in a colander and rinse under running cold water.

Trim the ends of the green beans and cut each pod into several pieces. We separate broccoli into inflorescences. Place the beans and broccoli in boiling water and cook for about 5 minutes.

In a deep frying pan, fry small pieces of turkey in vegetable oil until an appetizing golden brown crust appears. Then add chopped garlic and nuts to the turkey. Mix. Add the boiled beans with broccoli, finely chopped leeks and, stirring continuously, fry the turkey with vegetables for about 5-7 minutes. At the end of cooking, add funchose and soy sauce. Mix well and remove from heat. The salad turns out light but nutritious. You can serve funchose with turkey and broccoli either fiery hot or cold.

Funchoza with chicken and vegetables

We will need:

70 grams rice noodles
1 skinless, boneless chicken breast
300 grams of vegetable mixture: carrots, celery root, cauliflower, Brussels sprouts, leek
2 cloves garlic
ginger root
chicken bouillon
vegetable oil
soy sauce
Cayenne pepper

Cooking method:

Peel and chop the garlic and ginger. We take about 2 centimeters from the ginger root. Fry garlic and ginger in vegetable oil. When the garlic begins to darken, use a slotted spoon to remove it from the oil along with the ginger.

They gave us their spicy aroma and will no longer be needed. Chicken breast cut into thin strips and fry, stirring constantly. Transfer the finished chicken to a plate and cover with a lid. Diced carrots and celery root along with onions, cauliflower and Brussels sprouts fry for several minutes in the same aromatic oil in which the chicken was fried, adding a little to the pan chicken broth.

In the meantime, boil the funchose or simply pour boiling water over it. Add chicken to the prepared vegetables. Drain the water from the noodles and add them to the frying pan with the chicken and vegetables. Quickly mix all the ingredients, season to taste with soy sauce and cayenne pepper. Serve the dish hot.

Spicy Korean soup with funchose

We will need:

200 grams of funchose
100 grams chicken breast
4 cups chicken broth
1 medium zucchini
2 tablespoons soy sauce
1 tablespoon sesame oil
2 cloves garlic
chili pepper, chili paste and spices to taste

Cooking method:

Boil the rice noodles in advance and cut them not too long. Place the diced zucchini in a deep saucepan. Add soy sauce, sesame oil, finely chopped garlic and chili pepper to taste. Place the pan over medium heat and cook until the zucchini is translucent. Then pour in 4 cups of chicken broth and bring to a boil.