Garnish of funchose with vegetables. Salads with funchose - four delicious recipes

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 lunch chinese style 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 on a quick fix. Lightning-fast fried vegetables with glass noodles, cooked in 2 minutes - this is perfect option 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 one 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.

Then I drained the noodles in a colander and rinsed them with cold water.

I prepared the vegetables and cut them. Onions - in small cubes, chili - in rings, everything else - in strips.

I heated up the oil as much as possible. Added mustard seeds and green peas.

Then I laid out all the vegetables and, stirring constantly, fried them for exactly 3 minutes over high heat.

They changed color:

They keep their shape, but are still juicy inside:

Threw the noodles.

Pour in soy sauce.

Stirred and immediately turned off the heat. Adjusted the salt.

That's it, funchose with vegetables at home in stir-fry style is ready! We immediately put it on plates and invite the family to the table.

Bon appetit! Recipe by Tatyana Sh.

Mayonnaise salads are unlikely to ever leave the table of a person who grew up on the territory of the Soviet Union. “Olivier” and “Mimosa” will every now and then be filled with splashes of champagne during the chiming clock, and “Spring” with a barbecue on May Day will not be replaced by anything. But in my daily diet I want something more healthy and dietary. Great solution There will be a salad with funchose and vegetables. This dish comes from Asian cuisine and has long been loved by many housewives. Behind the unusual word hides elegant, translucent, thin noodles made from the starch of various plants.

The debate continues about which country is the author of the funchose. Sometimes it is called Chinese, sometimes Japanese, sometimes even Indian... Let’s dwell on the definition of “Asian” so as not to offend anyone. You've probably seen these noodles in supermarkets. It is twisted into “nests” or folded into loose briquettes, grayish-white, brittle, smelling faintly of nuts or not at all. By the way, if under a label that says “funchose” you see a product that does not correspond to this description, refrain from purchasing - you are being deceived.

Rice noodles are often called funchose, but this is a gross mistake. The latter is made from rice flour, visually resembles ordinary noodles (flat, long or rolled several times) and becomes completely white when cooked. Funchoza is made from legume starch and it is thanks to it that the cooked noodles acquire an interesting transparency. For this reason, funchose is often called glass noodles.

Real bean noodles are rich in the following substances:

• vitamins (tocopherol, folic acid, riboflavin, nicotinamide and others);
• essential amino acids;
• microelements (in descending order - sodium, phosphorus, selenium, potassium and others);
• fatty acid.

The calorie content of “glass” threads does not exceed 320 kcal, despite the fact that they consist of 85-90% complex carbohydrates, contain up to 10% water and only a fraction of a percent of fats and proteins.

Product usefulness

Real funchose is many times healthier than rice noodles and regular pasta. But in order not to be disappointed, you will have to carefully read the information on the label. Only starch made from mung beans gives glass noodles best properties. Any other affects the taste, benefits and even safety of the product. Achieving characteristic transparency, unscrupulous manufacturers do not hesitate to add dangerous “chemicals”.

1. Funchoza is a product that can be eaten without fear by people on a diet. The calorie content of such noodles is even slightly lower than that of buckwheat - the favorite cereal of all those who are losing weight. In addition, it is full of complex carbohydrates, and they prevent the feeling of hunger from appearing for a long time, and there is almost no fat.
2. An important detail is that real bean starch noodles can be present daily in the diet of people suffering from diabetes. Such starch is not broken down into glucose. But read the label carefully, because funchose is successfully made from potato and corn starch, but they have different characteristics.
3. People with chronic organ diseases can also eat glass noodles. digestive system. You just have to be careful when choosing sauces.
4. Funchoza can also be eaten without fear by people suffering from allergies. This product is gluten free.
5. B vitamins allow you to add bean threads to the list of antidepressants that have a beneficial effect on the nervous system.
6. Complex carbohydrates provide long-lasting energy, which is ideal for those planning to hit the gym. This noodle salad is a great pre-workout lunch.

How and how much to cook noodles

There are no difficulties or magic tricks in making bean noodles. Even a completely inexperienced housewife or a guilty spouse can cope with such a task.

1. Before cooking, pay attention to the cross-sectional diameter of the noodles. If it is very thin, up to a millimeter in cross-section, then it will not even need to be boiled. It is enough to drown in boiling water in a deep bowl, cover and leave for no more than 5 minutes. Thicker threads are cooked like ordinary pasta - immersed in boiling water for 5-8 minutes. Typically, information about the cooking time is provided by the manufacturer on the packaging.
2. Maintain proportions. For 100 grams of bean threads, it is optimal to take a liter of water. The noodles are quite light and are sold in packages of 200-500 grams.
3. Unlike other pasta products and rice noodles, the water in which funchoza is cooked is not salted and no other spices are added to it. Finished threads should not have a pronounced taste; this function falls entirely on sauces and other components of dishes.
4. When cooking, it is good to add vegetable oil to the water. Anything will do, but the most authentic is sesame.
5. Bean threads are considered ready when they become soft and transparent, but are still quite elastic. You cannot digest them or leave them in water after cooking - they stick together, become like lumps of an incomprehensible substance, and it is no longer possible to eat them.
6. After cooking, the funchose is transferred to a colander or sieve. If necessary, wash with water.

It is better to eat bean noodles while still warm. Therefore, try to add it to salads immediately before serving.

You cannot prepare dishes with funchose for future use. This product must be eaten immediately before it loses its taste and attractive aesthetic appearance.

Recipe for salad with funchose and vegetables

Incredibly beautiful salad of equally thinly sliced fresh vegetables and translucent noodles. It’s good when you have a special grater at home, which is usually used for preparing Korean salads. If not, sharpen the knife sharper - we will need to cut the vegetables as thinly as possible.

We will need 100 grams of the main product, as well as one piece each:

• cucumber;
• bell pepper (great if you take half red and half yellow);
• carrots.

For dressing, take garlic to taste, a tablespoon of vinegar (preferably wine) and the same amount of pure soy sauce and regular oil.

1. Prepare funchose as described above.
2. Peel the peppers from stalks and seeds, remove the “butt” from the cucumbers, check if the skin is bitter, peel the carrots.
3. Chop all vegetables into thin strips.
4. Mix the ingredients in a bowl, season with sauce, squeeze out the garlic.
5. If desired, you can supplement the finished dish with your favorite greens: cilantro, lettuce, arugula.

Salad with funchose, vegetables and chicken

A more satisfying version of glass noodle salad. It is quite suitable for those who are on a diet, or for those who do not know what to choose for dinner after returning from training.

For 100 grams of funchose, prepare the ingredients:

• half a bell pepper and half a carrot;
• one onion;
• a quarter kilo of fillet;
• grams up to 200 green beans.

Funchose salad with chicken and vegetables is best seasoned with classic soy sauce mixed with rice vinegar and garlic. Salt and pepper to taste.

1. Cut the meat into thin slices, add spices and fry in hot oil until cooked.
2. Chop the pepper into strips, chop the onion into half rings, grate the carrots.
3. Fry the beans and onions until half cooked, add pepper and carrots, and salt.
4. Boil the funchose or simply scald it with boiling water (see the cooking method on the package).
5. Place all the ingredients in a deep bowl, season with sauce and garnish with herbs if desired.

You can eat the salad while still warm, or an hour or two after preparation.

Salad with funchose, vegetables and shrimp

Since funchose is very widely used in Japan, seafood is the second most popular ingredient in salads with it, after vegetables. Shrimp is perhaps the most familiar and beloved component by all.

We prepare the salad from 100 grams of transparent noodles and products:

• a dozen large shrimp or 300 grams of small ones;
• half a bell pepper and half a carrot;
• garlic and green onions taste;
• sesame.

For dressing, take soy sauce without additives and sesame or other available oil.

1. Cook the funchoza as indicated on the package and discard it in a colander.
2. We cut the vegetables into strips or grate them on a coarse grater, boil the shrimp, remove the shells.
3. Heat the oil and sauté the vegetables until tender.
4. Place the prepared shrimp, chopped onion feathers into the frying pan with the vegetable mix, and squeeze out the garlic.
5. Our salad is almost ready. All that remains is to add funchose, season it and sprinkle with sesame seeds.

This dish goes well both warm and as a cold snack. Just before serving, garnish it with chopped parsley or cilantro.

Light salad with funchose, vegetables and mushrooms

You can include any vegetables in this salad. The set offered in the chicken salad recipe will be very good. Vegetables can be left fresh or fried along with mushrooms. It all depends on the imagination and preferences of the hostess. This dish is also interesting with cherry tomatoes - a beautiful, juicy, piquant and certainly not a hackneyed option.

For 100 grams of bean noodles you will need:

• 150 grams of any mushrooms, maybe champignons;
• the same amount of cherry tomatoes;
• 7-8 pieces of lettuce;
• sesame.

We will season the salad with teriyaki sauce (2.5 tablespoons). If you wish, you can add a little oil with the addition of classic soy sauce.

1. Prepare the noodles as usual and drain the water.
2. Cut the tomatoes into quarters, mushrooms into strips, and tear the lettuce leaves into convenient pieces for consumption.
3. Heat some oil in a frying pan and quickly fry the tomatoes. Remove and place on napkins to absorb the oil.
4. In the same pan, fry the mushrooms. You can immediately throw sesame seeds here or sprinkle them later on the finished dish.
5. Place all ingredients in a bowl, season with teriyaki, soy sauce and oil. Spice up.

Salad with funchose, vegetables and asparagus

Asparagus is often added to various salads, but few people know that this plant has a rather powerful diuretic effect. By adding asparagus shoots to your dinner, you can avoid swelling, which will come in handy for pregnant women, people who work at the computer, and those who are on a diet.

Keep in mind that we are talking about the plant, and not about what we usually call Korean or soy asparagus.

For the salad, we traditionally take 100 grams of funchose and prepare the following products:

• up to half a kilo of asparagus;
• carrots and cucumber;
• sesame;
• coriander, if you like.

This time the sauce will have to be made more complicated. To do this, take 2 tablespoons of oil (olive or sesame) and the same amount of soy sauce, a teaspoon of sugar and a quarter spoon of Tabasco or red pepper.

1. We clean the asparagus and then blanch it in salted water with sugar for several minutes.
2. At this time, cut the carrots and cucumber into strips.
3. Boil the funchose or simply pour boiling water over it, depending on the cross-sectional diameter of the threads.
4. Place all the ingredients in a deep container, add the sauce, mix and sprinkle sesame seeds on top.

You can prepare exactly the same salad from soy asparagus (called fuju). To do this, first break it and soak it overnight in salted water. There is no need to blanch anything, in the morning just cut the fuju into convenient pieces and mix with all the ingredients.

Salad with funchose, vegetables and pork

It is best, of course, to prepare such a salad with pork, but it will not lose much if for some reason you want to replace it with chicken or beef. To make the dish more dietary, make it based on turkey.

For 100 grams of funchose, prepare the following components:

• 300 grams of selected meat, preferably pork;
• 3 medium-sized onions;
• bell pepper;
• 3 eggs;
• carrot.

Teriyaki is good for dressing funchose salad with vegetables and meat.

1. Cut the meat, peppers and carrots into thin strips, and the onions into quarters of rings.
2. Fry the onion in a frying pan, add peppers and carrots.
3. Add the meat to the vegetables and fry until done, up to half an hour. 10 minutes before completion, add salt and pepper.
4. Boil the funchose, drain the liquid and place in a deep bowl.
5. Beat the eggs, add salt and pour the resulting mixture into a pre-greased frying pan.
6. Fry the egg pancake on both sides, remove from the dish, cool and cut into the same pieces as the meat.
7. Add pork with vegetables and an egg pancake to the funchose, season with sauce.

This amount of salad is enough to feed a family of three or four people a light dinner. Complete it with a mix of fresh vegetables.

Spicy funchose salad with vegetables “Korean style”

It is ideal to use Korean-cooked vegetables in this dish. It is best to purchase them ready-made special stores or points on the market. If you already have experience preparing vegetables this way, you can make them yourself.

For a salad per 100 grams of funchose you will need the following components:

• half a daikon radish and a Korean carrot;
• half paprika;
• soy meat 200 grams.

The dressing for the Korean-style funchose salad with vegetables is good to prepare and not too complicated. 1-2 tablespoons of pure, unadded soy sauce and a little lemon juice are enough.

1. Cook the noodles as directed on the package. Place in a colander to remove the water.
2. Heat some oil in a frying pan and fry the vegetables in it.
3. Soak the soy meat in hot water and, after 7 minutes, add it to the vegetable mix.
4. Fry all ingredients together for another 5 minutes.
5. Place vegetables with meat and prepared funchose into a bowl, stir, add sauce.

This salad is ideal to eat cold, as an appetizer rather than a main course.

Summer salad with funchose, vegetables and rapana

Rapana is an excellent choice for funchose salad. You can prefer them only or prepare a mix of seafood. Mix well the chopped squid rings, shredded octopus, a few shrimp and a handful of rapana.

For 100 grams of funchose, take the following set of products:

• up to 200 grams of shellfish;
• bulb;
• 4 cm ginger root;
• a small piece of chili pepper;
• a couple of bell peppers (preferably multi-colored ones);
• zucchini;
• 2 cloves of garlic.

The sauce for this already multi-component dish can be complex. 50 ml soy, a spoonful of fish and oyster. If you don't have something, don't worry. Season only with soy sauce and add vegetable oil and a little lemon juice.

1. Fry the rapana for a couple of minutes, then turn down the heat and simmer until done.
2. At this time, cut the onion into half rings, finely chop the garlic, ginger and chili. Chop the peppers and zucchini into thin slices.
3. Sauté the onion with garlic, and after a couple of minutes add the rest of the vegetables. Fry the entire vegetable cocktail for at least 5 minutes.
4. Prepare the funchose, put it in a deep bowl.
5. Add glass noodles to almost ready vegetables, season the salad and crush with a pinch of turmeric.
6. The turn came to the rapans. Place them in a frying pan and mix well. Turn down the heat and simmer for an additional 10 minutes.

If you don’t have enough spiciness, add dry red pepper - this salad will only benefit from this combination.

Calorie table for all salads

Funchoza is a dietary product, but seasoned with delicious sauces, and with the addition of meat components, it immediately becomes a rather high-calorie dish.

So that you don’t have to think about whether and in what quantity you can eat this or that salad while on a diet, refer to this table.

Remember that the daily calorie intake depends on lifestyle and age. For women:

• from 19 to 25 years: 2-2.4 thousand kcal;
• up to 50 years: 1.8-2.2 thousand kcal;
• over 50 years old: 1.6-2 thousand kcal.

For men, the norm is 200-500 kcal higher. If you are on a diet, keep in mind that these numbers need to be reduced by 100-200 kcal.

Funchoza is a product we are not yet familiar with. But don't be afraid to experiment! These noodles themselves are almost tasteless, so they are imbued with the aromas and flavors of other ingredients in the prepared dishes. It is unlikely that you will be able to make a mistake and make it tasteless, so when you see a package of funchose in the store, feel free to take it! You will definitely find something to cook with it.

Funchoza with vegetables is a dish prepared on the basis of bean noodles, which are also called “glass” or “cellophane”. This versatile ingredient, popular in Asian cuisine, is used to prepare hot stir-fry dishes in a wok and even salads. We will consider some of the variations of the latter in the following recipes.

Funchoza with vegetables is a cooking recipe with which you can quickly and easily create a spicy Asian meal. The technology is simple: the noodles are boiled for several minutes and combined with thinly sliced ​​vegetables and a sweet and sour marinade. The vegetable components, like the sauce, can be varied to provide a variety of flavors.

Ingredients:

• funchose - 200 g;
• carrots – 50 g;
• sweet pepper -3 pcs.;
• cucumber – 50 g;
• vegetable oil - 30 ml;
• soy sauce - 40 ml;
• rice vinegar - 20 ml.

Preparation

1. Pour boiling water over the noodles for 7 minutes.
2. For the sauce, mix oil, soy sauce and vinegar.
3. Chop carrots, cucumber and pepper and season with sauce.
4. Add noodles.

Funchoza with chicken and vegetables - recipe

Funchoza with chicken and vegetables bright representative rich complex dishes, which contain the necessary nutrients, perfect taste and excellent dietary qualities. Transparent noodles, chicken and vegetables - a trio rich in protein and healthy carbohydrates and complementing each other perfectly.

Ingredients:

• funchose - 200 g;
• chicken fillet - 250 g;
• green beans - 150 g;
• carrots – 50 g;
• sweet pepper – 100 g;
• clove of garlic - 3 pcs.;
• rice vinegar - 40 g;
• vegetable oil - 50 ml.

Preparation

1. Cut the fillet and fry.
2. Boil the beans.
3. Pour boiling water over the noodles for 7 minutes.
4. Sweat the carrots and peppers in a frying pan, add the garlic.
5. Mix vegetables with meat, add noodles.
6. Chicken funchoza with vegetables is seasoned with oil and vinegar.

Funchoza with mushrooms and vegetables - a lean and light salad that can satisfy fans healthy eating. Traditionally, mushrooms are served raw, but since the dish is adapted to European cuisine, they are pre-fried. In this recipe, pre-processing only enhances their taste, since the noodles and cabbage are neutral.

Ingredients:

• champignons - 200 g;
• funchose - 150 g;
• head of cabbage - 1/4 pcs.;
• onion – 50 g;
• vegetable oil - 40 ml;
• mustard - 20 g;
• soy sauce - 30 ml;
• lemon juice - 20 ml.

Preparation

1. Pour funchoza hot water for 7 minutes.
2. Chop carrots and cabbage.
3. Fry mushroom slices with onions.
4. Whisk the soy sauce, mustard, juice and oil - the salad dressing with funchose and vegetables is ready, all you have to do is pour it on top of the salad.

And vegetables - a traditional Asian hot dish, in which the meat product is given Special attention. You should choose lean meat: it is perfect for such dishes, since it does not require marinating and does not contain harmful fats, and quick frying preserves juiciness, nutrition and expressive taste.

Ingredients:

• beef - 300 g;
• funchose - 150 g;
• carrots – 100 g;
• sweet pepper – 200 g;
• soy sauce - 40 ml;
• clove of garlic - 2 pcs.

Preparation

1. Cooking funchose with vegetables requires thin cutting of the latter.
2. Slice and fry the meat.
3. Add vegetables, garlic and soy sauce.
4. Pour boiling water over the funchose for 10 minutes.
5. Rinse and mix with vegetables.
6. Meat funchoza with vegetables is a hot dish and is served immediately.

Funchoza with vegetables and shrimp - recipe

And vegetables - one of the most popular combinations of Asian cuisine, in which it is not easy to achieve perfection. Shrimp, like funchose, are not expressive in taste, and therefore require sauces, hot spices and culinary experiments. So, frying in sesame oil with hot pepper will add piquancy, and soy sauce will add umami, that is, a pleasant taste.

Ingredients:

• funchose - 150 g;
• shrimp - 300 g;
• carrots – 100 g;
• sweet pepper – 100 g;
• sesame oil - 50 ml;
• chili pepper flakes - a pinch;
• soy sauce - 30 ml;
• sesame - a handful.

Preparation

1. Pour boiling water over the funchose for 5 minutes.
2. Clean and boil the shrimp.
3. Fry carrots and peppers in oil along with chili.
4. Add shrimp, noodles, and sauce.
5. Funchoza with vegetables served garnished with sesame seeds.

Funchoza with meat and vegetables is tasty, piquant and can complement a variety of pork recipes. The most common involves marinating in sauces and spices for four hours. When fried, the meat not only becomes softer, but also retains its taste during long shelf life, which is very important because the dish is prepared for future use.

Ingredients:

• funchose - 250 g;
• pork - 200 g;
• honey - 20 g;
• soy sauce - 50 ml;
• sugar - 20 g;
• sweet pepper – 100 g;
• carrots - 1 pc.

Preparation

1. Mix honey and sauce.
2. Marinate the meat for 4 hours.
3. Chop the vegetables, add sauce and sugar.
4. Boil the funchose.
5. Fry the meat in the marinade.
6. Combine everything and mix.

Funchoza with vegetables and seafood - recipe

And vegetables - a light and nutritious salad that can diversify your diet menu. This appetizer belongs to the category of food that is best prepared in advance. As time passes, the components exchange juices and become richer and more aromatic. This dish is best served after a few hours.

Ingredients:

• funchose - 100 g;
• sea ​​cocktail - 500 g;
• sweet pepper - 100 g;
• clove of garlic - 3 pcs.;
• ginger - 1/4 pcs.;
• vegetable oil - 60 ml;
• lemon juice - 20 ml.

Preparation

1. Boil the funchose.
2. Fry the seafood cocktail.
3. Cut the pepper into strips.
4. Whisk the butter lemon juice, ginger and garlic.
5. Mix all ingredients and season.

Funchoza with vegetables in wok

Funchoza fried with vegetables in a wok is a traditional cooking technique in Asian cuisine, the peculiarity of which is quick frying in a special frying pan. Thanks to this method, vegetables acquire a slightly crunchy texture on the outside, juiciness on the inside and retain their vitamin composition, which allows the dish to be considered healthy.

Ingredients:

• funchose - 200 g;
• sweet pepper - 1 pc.;
• cherry tomatoes - 10 pcs.;
• green beans - 100 g;
• vegetable oil - 30 ml;
• oyster sauce - 50 ml.

Preparation

1. Boil the funchose.
2. Chop the vegetables and fry over high heat for 1 minute.
3. Add noodles, season, stir.

Funchoza with vegetables in Korean is a dish that fans of spicy Asian food will appreciate. This refreshing salad is easy to prepare: you just need to thinly slice the vegetables, mix them with the marinade and leave for several hours. The peculiarity of the snack is that it can be eaten either within an hour or after a week. In the latter case, the taste will only become richer.

Ingredients:

• funchose - 250 g;
• carrots - 100 g;
• sweet pepper – 100 g;
• cucumber – 50 g;
• wine vinegar - 50 ml;
• sugar - 20 g;
• oil - 50 ml;
• dried garlic - a pinch.

Preparation

1. Boil the funchose.
2. Grate the carrots using a Korean carrot grater.
3. Slice the pepper and cucumber thinly.
4. Mix vegetables and noodles, add sugar, oil, vinegar and garlic.
5. Funchoza with vegetables is marinated for 6 hours.

And vegetables will replace the boring mayonnaise monotony festive table and will surprise you with its fresh, piquant taste. A light and nutritious dish has dietary properties, which is especially appropriate for rich, high-calorie feasts, and its simple and quick cooking- a way to forget about the long hassle of traditional food.

Calories: Not specified
Cooking time: Not indicated

For many housewives, it remains a secret what can be cooked from rice noodles. Meanwhile, funchose with vegetables turns out very tasty and satisfying. See recipe with photos and step by step preparation. It’s not complicated, because you don’t even need to cook the noodles.
Funchoza is very popular in many countries, so it is surprising that in our country it is not as popular as in the West. The proposed dish is suitable for a vegetarian table. Thanks to this, you can use it almost daily, because it does not put a lot of stress on the stomach. It is worth noting that the dish is prepared very quickly, so you can whip it up right before your guests arrive. It looks very unusual, so it’s even suitable for a holiday table.

- funchose or rice noodles– 100 g,
- carrots – 100 g,
- fresh cucumbers– 100 g,
- bell pepper – 100 g,
- garlic – 3 cloves,
- vinegar – 3 tsp,
- soy sauce – 3 tsp,
- sunflower oil– 2 tbsp. l.,
- salt - to taste,
- sesame seeds - to taste.

Recipe with photos step by step:

First of all, pour boiling water over our noodles and leave them to steep for five minutes. It is also necessary to add salt to the boiling water. After the noodles have steeped, rinse them under cold water.




We clean and wash the vegetables, after which we cut all the vegetables into thin strips. The garlic must be finely chopped. If you do not use a garlic press, but chop it finely with a knife, the garlic remains richer and more aromatic.




Next, you need to put the frying pan on the fire, heat it up. After the pan is hot, add sunflower oil. Place carrots and peppers in a frying pan and sauté them. Next, salt and pepper the vegetables.




At the very end, add cucumbers and mix.






Next, put the noodles in the frying pan. After this, you need to add vinegar and soy sauce. It's worth making it to your taste, but don't overdo it. Add garlic.




Mix. That's it, our dish is ready! As we promised, it is prepared quickly and easily.




When serving funchose with vegetables, sprinkle with sesame seeds. The dish can be served warm or cold.
Bon appetit!

I also recommend preparing

The modern housewife’s life is simply wonderful; she decided to please her family with pizza, a dish of Italian national cuisine, and they did. I decided to surprise you with a salad with funchose, please, bought glass or Chinese noodles in the supermarket and - forward - to the stove and the kitchen table.

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

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

Salad with funchose and vegetables - photo recipe

Transparent or “glass” funchose noodles are extremely popular in Japan, China, Korea and other Asian countries. A variety of soups, main courses, warm and cold salads are prepared from it. An adapted recipe for a salad of funchose and a set of fresh vegetables will help you prepare delicious salad in a home kitchen.

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

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

Preparation:

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

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

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

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

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

6. Place the prepared salad of funchose and fresh vegetables into a salad bowl and serve.

Delicious salad with funchose and chicken

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

Ingredients:

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

Algorithm of actions:

1. Prepare funchoza according to instructions. Pour boiling water for 7 minutes, then rinse with cool water.
2. Boil green beans in water with big amount salt.
3. According to the rules, chicken meat is cut off the bone. Cut across the grain into oblong small bars.
4. Place in a frying pan with hot oil. Fry until almost done.
5. Send here onion, pre-cut into half rings.
6. In a separate frying pan, fry beans, bell peppers, cut into oblong strips, carrots, chopped using a Korean grater.
7. For aroma and taste, add hot pepper and a clove of garlic, previously crushed, to the vegetable mixture.
8. In a beautiful deep container, combine the prepared funchose, vegetable mixture and chicken with onions. Sprinkle with a little salt.
9. Season with soy sauce, which will make the color of the dish darker. Add rice vinegar; it will give this unusual salad a pleasant sourness.

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

Recipe for salad with funchose and meat

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

Ingredients:

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

Technology:

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

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

How to prepare salad with funchose in Korean at home

Funchoza is used in both Chinese and Korean cuisine, where it is served with a large number of different vegetables and spices.

Ingredients:

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

Algorithm of actions:

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

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

Chinese salad with funchose and cucumber

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

Ingredients:

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

Algorithm of actions:

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

Serve chilled; this salad goes well with Chinese chicken.

Recipe for funchoza noodle salad with shrimp

Beans look good in salads and with seafood, such as shrimp.

Ingredients:

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

Algorithm of actions:

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

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