Stewed vegetables with funchose recipe. Salad with funchose and vegetables: recipes

Many people have probably seen salads of translucent thin noodles with carrots, cucumber, bell peppers, other vegetables, mushrooms and meat in stores. This noodle is funchose. It is made from starch and is one of the most popular foods in Asia. It softens the sharpness of Asian cuisine spices and, thanks to its neutral taste, goes well with any ingredients. In addition, funchose salad looks very appetizing. If you want to add a touch of freshness to your diet and make the menu more savory, you can cook funchose snacks yourself by purchasing this dry noodles at the supermarket.

Cooking features

Do not be afraid that, being unfamiliar with Asian cuisine, you will not be able to cook funchose correctly. There is absolutely nothing complicated in its preparation, the main thing is to know the basic principles.

• Funchoza can be of different thicknesses. The choice of the method of its preparation depends on this: thick noodles with a diameter of more than half a millimeter are boiled in boiling water for 3–4 minutes, a maximum of 5 minutes if the noodles are already very wide. In this case, the technology differs little from cooking pasta: boil water, dip funchose into it, cook for the right time, put it in a colander and rinse. The only thing that should not be allowed to digest funchose: it should be soft, but at the same time crispy. If the noodles are very thin, like a cobweb, they are not boiled, but steamed, pouring boiling water for several minutes.
• In order for the funchose not to stick together, odorless vegetable oil is added to the water during its cooking, 20 ml per liter of water. At the same time, funchose is prepared in a large saucepan, since at least a liter of water is needed per 100 g of dry starch noodles.
• Funchoza in the form of skeins is cooked in a special way: first, the skeins are tied with a thread, passing it through the center, and then they are boiled, washed, cut, removing the thread. In this case, oil must be added to the water in the amount indicated above.
• If soy sauce is included in the salad dressing, then you do not need to salt the water in which the noodles are boiled. Otherwise, it is added at the rate of 1 teaspoon (without a slide) per 1 liter of water.
• Funchose salad will be tastier if it is allowed to stand in a cool place and soaked in the aroma of sauce and spices. It will soak in the sauce sooner if the dressing is warmed up before being added to the salad.

Knowing the basic principles, you can easily prepare funchose salad according to any of your favorite recipes.

Funchose salad with Korean-style carrots and meat

• boiled meat (beef or pork) - 0.3 kg;
• carrots in Korean (ready-made) - 0.3 kg;
• onion - 0.3 kg;
• funchose - 0.3 kg;
• seasoning for Korean carrots - 10 g;
• grape vinegar (3 percent) - 20 ml;
• vegetable oil - 20 ml;
• soy sauce - 20 ml.

Cooking method:

• Cut the meat into thin strips.
• Peel the onion, cut it into thin half rings.
• Steam thin funchose for 5 minutes. Take it out of the water, mix with oil.
• Combine funchose with meat and onions, mix it all with Korean-style carrots.
• Combine vinegar with seasoning and vinegar. Add this mixture to the salad and stir. Let it brew for an hour.

Recipe for the occasion::

Salad of funchose and ready-made carrots in Korean is prepared quickly. The inclusion of meat in the recipe makes it more satisfying and appetizing.

Funchose salad with carrots

• funchose - 150 g;
• carrots - 0.3 kg;
• onions - 100 g;
• soy sauce - 20 ml;
• wine vinegar (3 percent) - 20 ml;
• vegetable oil - 20 ml;
• chili pepper - 0.5 pod.

Cooking method:

• Cut or grind with a blender as finely as possible into a chili pepper paste. Dilute the resulting mass with vinegar, soy sauce and vegetable oil. Lightly heat this mixture until the dressing is warm.
• Peel the carrots and chop them using a special grater designed for preparing Korean salads.
• Remove the husk from the bulb. Cut the onion into 5 pieces. Slice the onion into thin quarter rings.
• Funchose, preferably thin, prepare, focusing on the manufacturer's instructions.
• Mix onions and carrots with funchose, season with warm sauce. Put in a cool place for an hour.

Despite the fact that the recipe for this salad is simple, it turns out tasty and appetizing.

Funchose salad with cucumber

• funchose - 100 g;
• carrots - 150 g;
• cucumber - 0.2 kg;
• onions - 100 g;
• ground dried garlic - 5 g;
• seasoning for carrots in Korean - 10 g;
• vegetable oil - 100 ml;
• table vinegar (9 percent) - 5 ml;
• salt - to taste.

Cooking method:

• Fill a three liter saucepan halfway with water. Bring to a boil. Add a tablespoon of oil, vinegar (half a teaspoon), salt to taste to the water. Dip the noodles in boiling water, cook for 3 minutes, drain in a colander. No need to rinse.
• Carrots, peeled, cut into thin long strips with a vegetable peeler. Cut the cucumber in the same strips.
• Onion, freeing from the husk, cut into thin half rings.
• Combine all four ingredients, mix gently.
• Use the remaining oil and vinegar to make a dressing by adding Korean Carrot Seasoning and dried garlic. Dress up the salad.

After an hour, when the vegetables and noodles are marinated, the salad can be served at the table.

Funchose salad with pepper

• funchose - 0.25 kg;
• bell pepper - 0.5 kg;
• cucumbers - 0.3 kg;
• sesame oil - 40 ml;
• soy sauce - 40 ml;
• ground black pepper - to taste.

Cooking method:

• Wash the bell pepper. It is better to take peppers of different colors: this way the salad will turn out brighter and more appetizing. Cut off the stems of the peppers, remove the seeds.
• Slice the flesh of the bell pepper into thin strips.
• Wash cucumbers, dry, cut into thin semicircles.
• Steam a thin funchose, pour boiling water for 5 minutes. Remove from water and place on a cutting board. When the funchoza cools down a little, cut it into pieces of about 5 cm.
• Mix funchose with pepper and cucumber. Season with a mixture of sesame oil, soy sauce and ground black pepper.

The appetizer prepared according to this recipe is not too spicy, so even children can eat it.

Funchose salad with vegetables

• funchose - 0.3 kg;
• tomatoes - 0.2 kg;
• cauliflower - 100 g;
• cucumbers - 0.3 kg;
• bell pepper - 0.25 kg;
• vegetable oil - 20 ml;
• salt, pepper, soy sauce - to taste.

Cooking method:

• Pour boiling water over tomatoes. Clear. Cut into several pieces and remove the seeds. Cut the pulp into small cubes.
• Cut the cauliflower into small pieces. If you do not recognize raw cabbage in salads, you will first have to boil it, but still not until fully cooked.
• Bulgarian pepper, removing seeds from it, cutting off the stem, cut into medium-sized squares or straws.
• Cucumbers cut into cubes or strips, depending on what shape you have pieces of pepper.
• Prepare funchose as directed on its packaging.
• Mix noodles with vegetables, pepper and salt. You can add soy sauce instead of salt.
• Add oil, mix gently again.

The combination of fresh vegetables, including cauliflower, and funchose gives the appetizer a piquancy, despite the simple composition of the dressing.

Funchose salad with meat and cabbage

• funchose - 0.25 kg;
• boiled meat (beef or pork) - 0.2 kg;
• Chinese cabbage - 100 g;
• carrots - 100 g;
• daikon - 100 g;
• sweet pepper - 0.2 kg;
• onions - 100 g;
• a mixture of peppers - 5 g;
• soy sauce - 30 ml.

Cooking method:

• Peel the carrots and grate on a special grater designed for cooking Korean snacks. Can be cut into thin long strips with a vegetable peeler.
• Onion, peeled, cut into thin half rings.
• Peel the daikon, grate. You can use both a special grater and a regular one. In the latter case, it is better to choose the side with large holes.
• Separate several leaves of Chinese cabbage, wash them, dry them and finely chop them. If desired, white cabbage can be used instead of Beijing cabbage, but the taste in this case will be different.
• Wash the sweet pepper, cut off the stalk. After removing the seeds, cut the pepper into thin quarters of the rings.
• Cut the finished meat into thin long sticks or small cubes.
• Boil the funchose until cooked.
• Combine noodles, vegetables and meat in a large salad bowl.
• Dilute the mixture of peppers in soy sauce and season the salad. If desired, you can add a little odorless vegetable oil to it.

Funchose salad with meat and cabbage is juicy, light and healthy. At the same time, it satisfies hunger well.

Funchose salad with meat

• meat (beef, pork, chicken fillet) - 0.7 kg;
• funchose - 0.3 kg;
• carrots - 150 g;
• onions - 100 g;
• garlic - 2 cloves;
• soy sauce - 40 ml;
• vegetable oil - 40 ml;
• black pepper - to taste.

Cooking method:

• Boil the meat, remove from the broth and cool. Strain the broth.
• Pour the funchose with hot broth, if necessary, put the pan on the fire and boil for a couple of minutes. If the funchose is thin, you do not need to boil: just hold it in a hot broth under a lid for a few minutes.
• Peel the carrots and cut into thin strips. If desired, you can grate on a special grater.
• Peel the onion and cut into thin half rings.
• Cut the cooled meat into small cubes.
• Mix meat with funchose and vegetables.
• Heat a mixture of vegetable oil and soy sauce in a separate container. Mix dressing with crushed garlic and ground black pepper.
• Pour the dressing into the salad, mix. Put the salad in the refrigerator for a couple of hours so that the funchoza is saturated with the aroma of spices and vegetables, and the vegetables become a little softer and piquant.

Due to the large amount of meat, the funchose salad prepared according to this recipe turns out to be hearty. Men will especially like it. If you like spicy snacks, you can add red pepper along with black ground pepper, and add a teaspoon of table (9%) vinegar to the dressing.

Funchose salad with shrimps

• funchose - 0.2 kg;
• peeled shrimp - 0.25 kg;
• bell pepper - 0.2 kg;
• carrots - 150 g;
• garlic - 2 cloves;
• green onions - 50 g;
• fresh parsley - 50 g;
• sesame oil - 80 ml;
• sesame seeds - 10 g;
• soy sauce - to taste.

Cooking method:

• Boil shrimp in salted water with black pepper.
• Cut the stem off the pepper. Cut the fruit into 6 pieces lengthwise. Cut the pulp into thin strips.
• Chop the green onion and parsley separately with a knife.
• Cut the onion, peeled from the husk, into halves of the rings.
• Pass the garlic through the press, mix it with a spoonful of sesame oil.
• Pour the remaining oil into the pan and heat up. Put vegetables in it and fry them for 10 minutes.
• Add shrimp and garlic oil, and soy sauce to taste.
• Cover with a lid and simmer for 5 minutes over low heat. Remove from stove.
• Prepare funchose according to the recipe indicated on the package. Mix with the contents of the pan.

This salad recipe can be served warm or cold. In any case, after it is served on plates, it should be sprinkled with chopped parsley and sesame seeds.

Funchose salad with meat and canned green peas

• funchose - 0.2 kg;
• boiled meat - 0.2 kg;
• tomato - 150 g;
• canned green peas - 100 g;
• oregano - 5 g;
• cane sugar - 5 g;
• soy sauce - 50 ml.

Cooking method:

• Cut boiled meat into thin strips.
• Cut the tomato into cubes.
• Drain the water from the jar of peas, measure the right amount of the product.
• Prepare starched noodles according to package instructions.
• Mix the oregano, sugar and soy sauce in a separate bowl.
• Put funchose, tomatoes, green peas in a salad bowl. Add sauce to them, mix.

This funchose salad with meat is served both cold and warm.

Other ingredients can be added to the funchose salad. It goes well with canned mushrooms, green beans, boiled chicken breast, seafood. So you can discover new tastes at least every day.

Funchoza is a Korean salad, the main ingredient of which is thin rice noodles, which goes well with both vegetables and meat. Like all Korean dishes, funchose salad is quite spicy, but very tasty. This is a delicious appetizer that can be served before the main course.

To cook funchose deliciously and correctly, you do not need to leave your home, go to Korea, China, or go on a long journey to Japan. Making a delicious funchose salad with your own hands at home from an affordable set of products is easy and fast.

Funchoza, translated as "glass noodles", is a noodle made from bean flour, so after cooking it becomes transparent. Rice flour spaghetti turns white when cooked. It is rich in carbohydrates, so it is recommended to serve it with vegetables and even meat or seafood. So the dish turns out to be the most balanced and easier to digest by the stomach.

In terms of the composition of useful elements, funchose is distinguished by the presence of B vitamins, as well as selenium, magnesium, calcium and eight amino acids that are actively involved in the creation of new cells. Glass noodles have a low energy value, while it contains fiber, which leads to rapid saturation of the body. Funchoza has practically no taste, but quickly absorbs the smell and taste of neighboring ingredients. Especially adherents of vegetarian cuisine and those who want to lose weight love to experiment with it.

Cooking features

Do not be afraid that, being unfamiliar with Asian cuisine, you will not be able to cook funchose correctly. There is absolutely nothing complicated in its preparation, the main thing is to know the basic principles.

• Funchoza can be of different thicknesses. The choice of the method of its preparation depends on this: thick noodles with a diameter of more than half a millimeter are boiled in boiling water for 3–4 minutes, a maximum of 5 minutes if the noodles are already very wide. In this case, the technology differs little from cooking pasta: boil water, dip funchose into it, cook for the right time, put it in a colander and rinse. The only thing that should not be allowed to digest funchose: it should be soft, but at the same time crispy. If the noodles are very thin, like a cobweb, they are not boiled, but steamed, pouring boiling water for several minutes.
• In order for the funchose not to stick together, odorless vegetable oil is added to the water during its cooking, 20 ml per liter of water. At the same time, funchose is prepared in a large saucepan, since at least a liter of water is needed per 100 g of dry starch noodles.
• Funchoza in the form of skeins is cooked in a special way: first, the skeins are tied with a thread, passing it through the center, and then they are boiled, washed, cut, removing the thread. In this case, oil must be added to the water in the amount indicated above.
• If soy sauce is included in the salad dressing, then you do not need to salt the water in which the noodles are boiled. Otherwise, it is added at the rate of 1 teaspoon (without a slide) per 1 liter of water.
• Funchose salad will be tastier if it is allowed to stand in a cool place and soaked in the aroma of sauce and spices. It will soak in the sauce sooner if the dressing is warmed up before being added to the salad.

Knowing the basic principles, you can easily prepare funchose salad according to any of your favorite recipes.

How to cook funchose salad - 8 delicious recipes

Korean funchoza with vegetables

Ingredients:

• Funchoza - half of the package
• Carrot 1 pc.
• Sweet pepper - 2 pcs.
• Cucumber - 2 pcs.
• Blue bow - 1 pc.
• Vinegar - 1 tbsp. l.
• Parsley
• Seasoning Korean - 1 tbsp. l.
• Vegetable little - 1 tbsp. l.
• Soy sauce - 1 tbsp. l.

Cooking method:

Put half a pack of funchose in a deep cup and pour boiling water for 5-7 minutes. Cut carrots on a "Korean" grater. Cucumbers are also cut on this grater so that they have the same shape as carrots. Sweet pepper cut into strips. For beauty, take multi-colored peppers. Put carrots, cucumbers, peppers in a deep bowl. Onion cut into quarter rings. Finely chop the garlic. All this is added to a cup with peppers, carrots, cucumbers and mix thoroughly. Salt, add Korean seasoning, add soy sauce, vinegar and vegetable oil and mix it all well again.

Our noodles are ready, we drained them and washed them with cold water. Since the funchose is long, for convenience, we cut it in a cup with scissors into several parts. We don't always do this, we don't do it often. I think it tastes better that way. But so that you know and do not excel in catching a long funchose with your mouth, I show you this method. We spread the noodles to the vegetables. Mix well. We put it in the refrigerator for about an hour. We take it out of the refrigerator. Decorate with figures of cucumber, herbs.

Funchoza with smoked sausage

Ingredients:

• Funchoza - 500 gr.
• fresh cucumber - 1 pc.
• canned corn - 200 gr.
• smoked sausage (any) - 250 gr.
• mayonnaise - to taste (about 100 gr.)

Cooking method:

Boil the rice noodles in boiling salted water for 3-5 minutes. Throw it in a colander. Rinse with cold water. Cut the funchose into pieces about 10 cm long. Cut the sausage into small cubes or narrow strips. You can take homemade ham. Rinse the cucumber thoroughly. Cut into narrow strips or grate for Korean carrots. Mix funchose, sausage and cucumber. Open a can of canned corn. Drain the liquid. Add corn to the mixture. Dress the salad with mayonnaise.

Salad with funchose and beef

Ingredients:

• Beef - 400 g
• Glass noodles - 0.5 pack
• Sweet pepper - 150 g (it is better to use multi-colored pepper)
• Green onion - 1 bunch (30-50 g)
• Parsley or cilantro - 1 small bunch
• Sugar - 1 teaspoon
• Ginger - 1 small tuber
• Garlic - 1-2 cloves
• Chili pepper (pulp) - to taste
• Vegetable and sesame oil - 2 tbsp. spoons of every kind
• Soy sauce

Cooking method:

We cut the meat into cubes, pour soy sauce. Let it soak for a while. Sweet pepper cut into strips. Add to beef. We cook glass noodles. Cool down. We throw it away in a colander. We cut the onion into strips (feathers), parsley or cilantro finely, add sugar, grind. Add to salad. Add noodles, mix. Finely chop half of the ginger, garlic, chili pepper pulp. Lay in a pile in the center of the salad. Heat the vegetable oil until smoke appears. Add sesame to it. We warm up. Pour chili, ginger and garlic on top. Mix and serve.

Funchose salad recipe with chicken

The addition of meat makes the dish more satisfying. This dish refers to warm salads that are eaten cold or hot. Instead of chicken with rice noodles, you can make a pork and beef salad.

Ingredients:

• Chicken fillet - 500 gr.
• String beans - 400 gr.
• Noodles - 200 gr.
• Carrot.
• Bulbs, large.
• Bulgarian red pepper.
• Rice vinegar (balsamic, apple) - 50 ml.
• Soy sauce - 50 ml.
• Garlic clove, black pepper.

Cooking method:

Boil chicken, green beans and funchose (separately, of course). Cool and cut. Fry the chicken fillet cut into long pieces in oil. Cut the onion into half rings and add to the chicken. Prepare the vegetables - cut the pepper into strips, rub the carrots on a Korean grater. In a separate pan, fry the beans, carrots and peppers. Add garlic, season with pepper and stew a little. Put chicken, funchose, vegetables in a bowl, pour in the sauce with vinegar. Stir well. Leave for at least an hour.

With pickled mushrooms

Description. The original salad with funchose, pickled mushrooms and smoked squid diversifies the salad menu. Such a dish on the festive table will end first.

Ingredients:

• funchose - 100 g;
• Bulgarian pepper - two pieces;
• pickled mushrooms - 150 g;
• smoked squid - 200 g;
• chicken eggs - two pieces;
• soy sauce - two tablespoons;
• vegetable and olive oil - two tablespoons each;
• sugar - one tablespoon;
• curry - one teaspoon;
• garlic - three cloves;
• lemon - one;
• salt.

Cooking method:

We cut the cooked funchose with culinary scissors. Cut the squid into strips along the length, the same as the noodles. Instead of smoked, boiled is also suitable. Cut the pepper into thin strips. In a bowl, beat one egg, yolk, a pinch of salt and curry. Pour the mixture into a preheated, greased pan with a spoon, fry the egg cakes on both sides. Let cool, roll them up with a tube, cut them thinly. Let's prepare the dressing. Combine both oils, lemon juice, sauce, sugar and chopped garlic. Add small pickled mushrooms to the finished ingredients. Cut large ones first. Refuel. Keep the salad in the cold for about an hour.

Turkey salad with broccoli and funchose

Ingredients:

• turkey (fillet) - 3 pcs.
• broccoli - 1 pc.
• green beans - 150g
• leek or green onion - 1 pc.
• garlic - 1-2 cloves
• pine nuts or cashew nuts - 2–3 tbsp.
• soy sauce - to taste
• vegetable oil - 2–3 tbsp.
• funchose (rice vermicelli) - 50g.

Cooking method:

Pour boiling water over funchoza and leave for 10 minutes. After draining the water, rinse the noodles with cold water and drain in a colander. Break the broccoli into florets. Beans, cutting off the tips, cut into halves. Place broccoli and beans in boiling salted water and cook for about 5 minutes.

Cut the turkey into small pieces and put in a deep preheated pan with vegetable oil. Cook over medium heat, stirring occasionally, 3-4 minutes until browned. Add nuts and chopped garlic, stir and cook for 1 minute.

Then put the broccoli, beans and finely chopped leeks into the pan. Cook, stirring constantly, for another 5-7 minutes. After adding soy sauce and funchose, mix and remove from heat. Put the finished turkey salad with broccoli and funchose into a deep salad bowl and serve.

Funchose salad - recipe at home

There is no pork or poultry in the ingredients of this funchose salad recipe, but thanks to the abundant amount of greens and vegetables in the composition of the dish, even the most inveterate "meat-eaters" can like its taste.

Ingredients:

• Young carrots - 2 pcs.
• Cucumber - 2 pcs.
• Parsley - 50 g
• Cilantro - 50 g
• Rice vinegar - 50 ml
• Soy sauce - 20 ml
• Sesame oil - 1 tsp

Cooking method:

Boil the noodles in boiling water with salt for three minutes, then drain the liquid and rinse the noodles under running cold water. We cut it with scissors or a knife and proceed to chopping vegetables.

Peeled carrots and other washed vegetables are chopped into strips and put in a deep bowl. In order for the vegetables to give juice, remember them a little with your hands. We prepare the sauce by combining oil and sauces in a separate bowl. Add chopped greens to the resulting mass - the dressing is ready. We mix the noodles, vegetables, mix everything thoroughly and pour over the prepared sauce. The salad must be cooled by placing it in the refrigerator so that the ingredients are marinated. After 2 hours, the dish can be transferred to serving dishes and served.

Chinese salad with funchose

To prepare it, chop the boiled noodles into small pieces. Boil 200 g of meat (preferably beef) and cut into strips. Cut 2 cucumbers, 100 g daikon radish into strips, or grate them. Mix everything, add Korean-style carrots, season with soy sauce or adjika. Chinese salad with funchose is ready.

A spicy Korean appetizer that differs from classic meat salads in a quick way of cooking and long-term storage. Salad can be infused for a long time, wait in the wings, over time it only becomes tastier and spicier. Enjoy your meal!

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

In recent years, more and more cooks are interested in cooking funchose. These glass noodles are made from green beans, cassava starch, corn starch, or mung bean starch. It is considered traditional for Asian cuisine recipes, but is popular all over the world. It is worth learning how to serve these noodles on the table.

Funchoza - recipe

Advocates of diet food and food trends want to know how to make starched glass mung bean noodles to get the right consistency without being too soft. For salads or second courses, it can be boiled, fried or combined. Then you need to season it with spicy or sweet sauce, combine with chopped vegetables, fried meat pieces, eggs.

It will be useful to know how funchose is prepared to make a spectacular snack. You can cook soup from it, make a side dish, but salads based on crystal noodles are very popular. They have a pleasant refreshing taste, go well with spicy dressing, saturate the body, while being low in calories. Everyone will appreciate the recipes that allow you to cook original dishes.

How to cook

The most popular question among cooks is how to cook funchose at home and how long to cook it. You can cook it like this - a thin one is simply poured with boiling water, covered with a lid, and after 4 minutes it becomes ready. When boiling thick noodles, put them in a pot of water for 5-7 minutes.

If you bought bean noodles in hanks, then you need to tie them up with threads, pour boiling water with salt and oil. After 3 minutes, drain in a colander, rinse with water and shake. The thread is removed, the skeins are cut to the desired length. Cook at one time should be enough for the dish without a trace - noodles should not be stored, because they lose their nutritional properties. The readiness of the fibers is determined by transparency. If funchose is overcooked, it becomes sour, and undercooked sticks to the teeth. Proper noodles are soft, elastic, slightly crunchy.

How to fry

Sometimes in recipes there is an indication of how to fry funchose. This processing method gives the product a pleasant crispy taste, it turns out to be very satisfying, fragrant. Before frying, the fiber should be poured with boiling water for 6 minutes, rinsed with cold water, and then fried in olive or vegetable oil for 5 minutes, stirring constantly so that it does not stick together.

Recipes with funchose

From oriental cuisine, funchose dishes came to us, which today are popular all over the world. Any culinary specialist can find a step-by-step recipe on how to make funchose. It would even be better to take a recipe with a photo to prepare an appetizer exactly with the instructions. Noodles are combined with many products - fried meat, chicken, turkey. Vegetable supplements are considered more dietary options, and sauces and seasonings add spices and spiciness.

salad

• Cooking time: 2 hours.
• Servings: 3 persons.
• Calorie content of the dish: 124 kcal.
• Destination: for lunch.
• Cuisine: Chinese.

Ingredients:

• funchose - 100 g;
• bell pepper - 150 g;
• fresh cucumbers - 1 pc.;
• garlic - 3 cloves;
• carrots - 1 pc.;
• wine vinegar - 40 ml;
• soy sauce - 40 ml;
• vegetable oil - 20 ml.

Cooking method:

1. Pour boiling water over the noodles, rinse with cold water after 10 minutes.
2. Cut the pepper and cucumber into strips, grate the carrots, season with vinegar, sauce, crushed garlic cloves.
3. After 10 minutes, mix with noodles, butter, leave for 2 hours in the refrigerator.

in Korean

• Cooking time: half an hour.
• Number of servings: 8 persons.
• Calorie content of the dish: 94 kcal.
• Destination: for lunch.
• Cuisine: Asian.
• Difficulty of preparation: medium.

A popular recipe is how to cook funchose in Korean. This spicy appetizer with a pronounced specific taste will become a table decoration, quickly saturate and warm the body. It is good to eat on its own or serve as a side dish with chicken fillet, fried turkey or beef in Teriyaki sauce with sesame seeds. Dressing for funchose can be made from a ready-made mixture of spices or use those that are at hand - it doesn't matter.

Ingredients:

• rice noodles - 0.4 kg;
• water - 1000 ml;
• carrots - 70 g;
• cucumbers - 100 g;
• bell pepper - 30 g;
• dressing for carrots in Korean - 30 g;
• soy sauce - 40 ml.

Cooking method:

1. Boil the noodles, rinse with water, mix with vegetable straws and crushed garlic.
2. Season with sauce, spices, mix until smooth.

With chicken

• Cooking time: 1.5 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 115 kcal.
• Purpose: for dinner.
• Cuisine: Asian.
• Difficulty of preparation: medium.

A delicious dinner will provide a recipe that tells you how to cook funchose with chicken. This hearty, but dietary snack features a rich meaty taste of roasted poultry, combined with a refreshing aroma of vegetables and a crunchy texture of noodles. Spicy garlic-onion dressing creates a meal with a real oriental spirit, giving it a spicy original touch.

Ingredients:

• funchose - 0.4 kg;
• tomatoes - 0.35 kg;
• cucumbers - 150 g;
• carrots - 100 g;
• onion - 100 g;
• garlic - 2 cloves;
• soy sauce - 20 ml;
• vegetable oil - 20 ml;
• water - 300 ml;
• chicken breast - half a kilo.

Cooking method:

1. Pour noodles with hot water, drain after 6 minutes.
2. Cut the chicken into pieces, fry for 5 minutes, add onion half rings, salt.
3. Prepare the frying: cut the tomatoes and cucumbers into strips, grate the carrots, chop the garlic - fry in a pan for 2 minutes, add the rest of the vegetables. Bring to readiness, salt, pepper.
4. Combine all ingredients, pour soy sauce. Leave for an hour at room temperature.

With vegetables

• Cooking time: half an hour.
• Servings: 3 persons.
• Calorie content of the dish: 170 kcal.
• Destination: for lunch.
• Cuisine: Asian.
• Difficulty of preparation: medium.

A vegetarian option will turn out if you know how to cook funchose with vegetables. It is suitable as a lean snack, both children and adults will like it. The appetizer looks attractive and appetizing due to the combination of bright vegetables, fragrant dressing and glass noodles. Its sharpness can be adjusted independently - add more garlic or ground black pepper.

Ingredients:

• funchose - 100 g;
• carrots - 100 g;
• cucumbers - 100 g;
• bell pepper - 50 g;
• garlic - 3 cloves;
• vinegar - 30 ml;
• soy sauce - 30 ml;
• vegetable oil - 40 ml.

Cooking method:

1. Pour boiling water over the noodles, salt, rinse with cold water after 5 minutes.
2. Cut carrots, paprika, cucumbers into strips, chop garlic.
3. Prepare vegetable roast, add vermicelli.
4. Season with vinegar, sauce.

With shrimps

• Cooking time: half an hour.
• Servings: 2 persons.
• Calorie content of the dish: 187 kcal.
• Purpose: for dinner.
• Cuisine: Asian.
• Difficulty of preparation: medium.

A hearty version of a festive dinner will turn out if you know how to make funchose salad with shrimp. Noodles go well with seafood, which set off its delicate taste. Cherry tomatoes add piquancy and a little sweetness to the appetizer, and onions give spiciness. You can add some crushed garlic.

Ingredients:

• shrimp - 150 g;
• onion - 15 g;
• olive oil - 10 ml;
• cherry tomatoes - 50 g;
• funchose - 200 g;
• fresh paprika - 1 pc.;
• soy sauce - 5 ml.

Cooking method:

1. Boil shrimp, peel, fry together with chopped onions and chopped tomatoes with paprika.
2. Pour boiling water over the noodles, drain after 5 minutes, add to the frying.
3. Serve after 5 minutes of simmering over moderate heat.

With mushrooms and vegetables

• Cooking time: half an hour.
• Servings: 3 persons.
• Calorie content of the dish: 80 kcal.
• Destination: for lunch.
• Cuisine: Asian.
• Difficulty of preparation: medium.

There are many varieties of recipes that tell you how to make funchose salad with mushrooms. You can add the usual champignons, pickled mushrooms or exotic shiitake, oyster mushrooms or tree mushrooms. In any case, the appetizer will turn out spicy, fragrant and very tasty. It is suitable for a festive table, even if you are waiting for vegetarians or fasting people.

Ingredients:

• funchose - 100 g;
• sweet pepper - 70 g;
• carrots - 100 g;
• mushrooms - 400 g;
• sunflower oil - 10 ml;
• soy sauce - 15 ml.

Cooking method:

1. Pour boiling water over the noodles for a minute, rinse.
2. Make a frying of fried peppers and carrots, cut into strips. Add mushrooms, simmer for 10 minutes.
3. Combine with noodles, season with soy sauce.

With meat and vegetables

• Cooking time: 80 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 275 kcal.
• Purpose: for dinner.
• Cuisine: Asian.
• Difficulty of preparation: medium.

An excellent option for a festive dinner will be Korean-style funchose with meat. To make it, you need to take the usual pork, which goes well with noodles. The dressing will be unusual - garlic arrows, lemon juice and carrots. All this will make the appetizer uniquely tasty, spicy and fragrant. If you like it spicier, add a chilli.

Ingredients:

• pork - 400 g;
• onion - 1 pc.;
• funchose - 600 g;
• carrots - 1 pc.;
• garlic arrows - 300 g;
• vegetable oil - 55 ml;
• lemon - 1 pc.;
• soy sauce - 30 ml;
• garlic - 2 cloves;
• water - 100 ml;
• dried paprika - 2 g.

Cooking method:

1. Cut the garlic arrows into short pieces, boil for 5 minutes in salted water.
2. Grate the carrots for Korean salads, cut the onion into half rings, cut the pork into strips.
3. First fry the onion until golden brown, add the meat with arrows. After 15 minutes, add water, cover with a lid and simmer for the same amount.
4. At this time, cook the noodles until a transparent color, rinse.
5. Prepare dressing: mix lemon juice with soy sauce, dried paprika, pepper, season with chopped fried garlic.
6. Combine all components, put on the shelf of the refrigerator, serve after 20 minutes.

With soy sauce

• Cooking time: 5.5 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 175 kcal.
• Destination: for lunch.
• Cuisine: Asian.
• Difficulty of preparation: medium.

Delicious and dietary, it turns out funchose with soy sauce, seasoned with vegetables of different colors. Such an appetizer will perfectly saturate the body, fill the stomach and keep the feeling of satiety for a long time. It can be served as an independent dish or combined with the main meat or fish. If you know how to make noodles, try pairing them with fried chicken, braised pork, or boiled shrimp.

Ingredients:

• funchose - half a kilo;
• carrots - 2 pcs.;
• radish - 1 pc.;
• cucumbers - 2 pcs.;
• garlic - 5 cloves;
• soy sauce - 10 ml;
• vinegar - 5 ml;
• red ground pepper - 1 g;
• monosodium glutamate - 2 g;
• sugar - 2 g;
• dry coriander - 2 grains;
• vegetable oil - 40 ml;

For the second filling:

• bell pepper - 3 pcs.;
• sesame - 10 g;
• soy sauce - 10 ml;
• garlic - 3 cloves;
• onion jusay - 1 pc.

Cooking method:

1. Make a cold dressing: grate carrots and radish, season with soy sauce, vinegar, red pepper, crushed garlic, sugar, glutamate. Heat the oil, season with coriander, pour the mixture. After 5 hours, add grated cucumbers.
2. Prepare a hot dressing: chop the pepper into strips, fry with butter and sauce, add chopped jusai, garlic. After softening, add sesame seeds.
3. Boil the noodles, pour over with oil, cool, season with hot mixture.
4. Cool, then add cold dressing.

With Korean carrot

• Cooking time: 2.5 hours.
• Servings: 4 persons.
• Calorie content of the dish: 262 kcal.
• Destination: for lunch.
• Cuisine: Asian.
• Difficulty of preparation: medium.

Korean-style funchose with carrots will be a tasty and satisfying snack. She enjoys having lunch at work, having dinner at home with her family. A spicy appetizer will be pleasant not only as an independent dish. It goes well with any baked meat, stewed or boiled fish, fried shrimp or squid. It is spiced by a special blend of spices based on coriander.

Ingredients:

• funchose - 200 g;
• spices for Korean salads - a bag;
• cucumbers - 2 pcs.;
• carrots - 1 pc.;
• bell pepper - 1 pc.;
• garlic - 2 cloves;
• vegetable oil - 40 ml;
• parsley, dill - a bunch.

Cooking method:

1. Pour vermicelli with hot water, drain after 7 minutes, rinse.
2. Chop the vegetables into thin strips, squeeze out the juice. Finely chop greens with garlic.
3. Mix the ingredients, season with seasonings, oil.
4. After 2 hours of infusion on the shelf of the refrigerator, serve.
5. Optionally add strips of tomato without seeds.

Soup with funchose and chicken

• Cooking time: 1 hour.
• Servings: 10 persons.
• Calorie content of the dish: 35 kcal.
• Destination: for lunch.
• Cuisine: author's.
• Difficulty of preparation: medium.

You can cook a light, low-calorie dinner if you know how to make funchose soup. It is better to take chicken meat for the broth, which is characterized by low fat content and tenderness. If you are not ready for experiments, you can add potatoes, and serve soup with sour cream and chopped herbs with garlic croutons.

Ingredients:

• chicken fillet - 0.25 kg;
• water - 2500 ml;
• potatoes - 0.45 kg;
• funchose - 100 g;
• onion - 50 g;
• carrots - 150 g;
• salt - 5 g;
• parsley - 20 g.

Cooking method:

1. Chicken cut into cubes, pour water, boil. After half an hour, add potato cubes.
2. After the potatoes are ready, add chopped onions, carrots, vermicelli.
3. After two minutes, when the soup is ready, season with chopped herbs.
4. If desired, the onions with carrots can be pre-fried.

Sauce for funchose

It will be useful to learn how to make funchose sauce at home. It will make any dish with noodles even more tasty and fragrant, eliminate possible dryness and give a beautiful look. Here are some delicious marinade options:

• to cook hot funchose, you need to season it with a mixture of green onions, garlic, carrots, sesame oil, soy sauce and fresh parsley;
• the original sauce is a mixture of cilantro, lemon juice, olive oil, soy sauce, white sesame, garlic and curry;
• you can marinate the noodles in a mixture of soy sauce, garlic, cilantro, lemon juice, olive oil and curry;
• delicious dressing - vegetable oil, soy sauce, garlic, black and red pepper, coriander, monosodium glutamate, carrot, cucumber, lemon juice;
• It will turn out in an original way if you fill the vermicelli with a mixture of grained mustard, lemon juice, olive oil, garlic and honey.

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How to cook funchose at home

The modern hostess lives just fine, she decided to please her family with pizza, a dish of Italian national cuisine, and pleased them. I decided to surprise with a salad with funchose, please, I bought glass or Chinese noodles in the supermarket and - forward - to the stove and 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, 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. In this material, 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 dishes, warm and cold salads are prepared from it. An adapted funchose salad recipe and a set of fresh vegetables will help you prepare a delicious salad at home.

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

• Fresh cucumber weighing 80-90 g.
• Bulb 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.
• Soya 30 ml.
• Rice or plain vinegar, 9%, 20 ml.
• Ground coriander 5-6 g.
• Chili dry or fresh to taste.
• Soybean or other vegetable oil 50 ml.

Cooking:

1. It is advisable to cut funchose rolled up with scissors across. This technique will make eating the finished funchose salad with a fork more convenient.

2. Transfer the funchose to a saucepan and pour it with a liter of boiling water.

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

4. Pepper and cucumber cut into strips or thin strips. Crush the garlic with a knife, chop finely. Cut the onion into slices and grate the carrot on a special grater. If not, then cut the carrots as thin 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 dressing into funchose with vegetables, mix and leave for an hour.

6. Transfer the finished salad of funchose and fresh vegetables to a salad bowl and serve.

Delicious salad with funchose and chicken

As mentioned above, the national dish of funchose is boiled bean noodles with various vegetables and seasonings. For a male audience, you can prepare a salad with noodles and chicken.

Ingredients:

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

Action algorithm:

1. Cook funchose according to the instructions. Pour boiling water for 7 minutes, then rinse with cool water.
2. Boil green beans in water with a little salt.
3. According to the rules, chicken meat is cut off the bone. Cut across the fibers into oblong small bars.
4. Send to a frying pan with hot oil. Fry until almost done.
5. Also send onions, pre-cut into half rings.
6. In a separate pan, fry beans, bell peppers, cut into oblong strips, carrots, chopped with 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 finished 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 an unusual salad a pleasant sourness.

Stand for 1 hour for a kind of marinating vegetables and meat. Serve with Chinese style dinner.

Salad recipe with funchose with meat

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

Ingredients:

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

Technology:

1. The cooking process can be started 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. Put in hot oil, chop the garlic here, add salt, followed by spices.
3. While the meat is fried, prepare the vegetables - rinse, peel.
4. Cut peppers into strips, cucumber into circles, chop carrots on a Korean grater.
5. Add chopped vegetables to the meat, continue frying.
6. After 5 minutes, add the noodles.
7. Transfer to a deep salad bowl. Drizzle with soy sauce.

Serve warm or chilled, garnishing the dish with green onion feathers and sesame seeds. if there is neither chicken nor beef, you can experiment with sausage.

How to cook Korean funchose salad at home

Funchoza is used in both Chinese and Korean cuisine, where it is served with a wide variety of vegetables and spices.

Ingredients:

• Funchoza - 100 gr.
• Carrot - 1 pc.
• Cucumber - 1 pc.
• Bulgarian pepper - 1 pc. red (for color balance).
• Greens.
• Garlic - 1-2 cloves of medium size.
• Dressing for funchose - 80 gr. (You can make your own with butter, lemon juice, salt, sugar, spices, ginger, and garlic.)

Action algorithm:

1. Pour the noodles with boiled water for 5 minutes. After draining the water, rinse the noodles with cool water.
2. Start cutting vegetables. Grind carrots on a special grater. Then salt and crush with your hands so that it is more juicy.
3. Pepper and cucumber cut equally - thin strips.
4. Send all vegetables to a container with funchose, add more chopped herbs, crushed chives, salt, spices and dressing here.

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

Chinese salad with funchose and cucumber

A salad of this 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.
• Seasoning for carrots in Korean.
• Onion - 1 pc.
• Greens.
• Salt.
• Vinegar.

Action algorithm:

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

Serve chilled, it is good to cook chicken in Chinese style with such a salad.

Recipe for funchose noodle salad with shrimp

Beans look great in salads and with seafood like shrimp.

Ingredients:

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

Action algorithm:

1. Heat olive oil, add pepper, mushrooms and zucchini cut into strips. Fry.
2. Boil the shrimp, add to the pan.
3. Crush the garlic here and pour in the soy sauce.
4. Prepare funchose as directed in the instructions. Rinse with water, put on 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. The final touch is to generously sprinkle the dish with herbs.

Salad with funchose is a widespread, tasty snack, which, in addition to tender rice noodles, includes vegetables, exotic spices, pickled peppers and all kinds of greens. Such a delicious dish can be easily made on your own at home, and we will tell you how to make funchose salad in our 4 step-by-step recipes.

Cooking the noodles at home is not possible, since the Chinese produce them using a special technology, but shops and other outlets offer a significant range of ready-made funchose. It is worth remembering - before buying this "overseas" product, be sure to look at the packaging. It should have detailed instructions and a cooking scheme in Russian. Also, pay attention to the color and smell of the noodles. Real funchose should be transparent, and the smell should be vaguely reminiscent of a nutty flavor.

The best funchose salad recipes

Each of our funchose salad recipes is a simple dish, the preparation of which is a mere trifle, the only “but” is the correct cooking of noodles. There is no need to boil the glass noodles completely until they are soft. It is enough to pour boiling water over it for 5 minutes, or put it on fire and count 3 minutes. The result will be the same. The indicator of readiness of the noodles will be gray and soft, after which it is recommended to add a little olive or sunflower oil so that it does not stick together.

Funchose salad with vegetables

Funchose salad with vegetables is the most popular dish using glass rice noodles. Noodles are just perfect with peppers and cucumbers. Such a dish will be in perfect harmony with meat or it can be eaten as a separate independent snack. First, we will discuss the ingredients for cooking, and then we will step by step analyze the process of creating a dish:

• Noodles - 250 gr;
• Bulgarian pepper - 2 things;
• Sesame oil - 1 large spoon;
• Cucumber - 2 pcs;
• Black pepper (ground);
• Soy sauce - 3 large spoons.

That's it, now our simple cooking instructions:

1. We place the funchose in a container and pour boiling water over it. Cover with a lid and leave the noodles for 5 minutes.
2. Drain the water, put the finished noodles on the cutting board. After the noodles have cooled slightly, cut them into pieces.
3. We wash vegetables. Peppers, cucumbers, tomatoes cut into long thin sticks.
4. Put the chopped vegetables and noodles on a plate, mix and season with sesame oil, pour over the sauce, pepper.

Funchose salad with vegetables is ready - serve hot to the table!

Salad with funchose and chicken

If you want to try something unusual and original, then we bring to your attention the preparation of a salad with the addition of chicken, sesame and cucumber. Garlic, spices, soy sauce will give the appetizer a spicy pleasant taste, and bell pepper and cucumber will bring a fresh touch, while carrots will give bright war paint. Ingredients needed to create the dish:

• Rice noodles - 100 gr;
• Cucumber - 2 pcs;
• Bulgarian pepper - 1 pc;
• Chicken fillet - 200 gr;
• Green onions (leaves) - 50 gr;
• Bulb onion - 1 head;
• Garlic - 3 cloves;
• Sesame seed - 3 small spoons;
• Rice vinegar - 3 small spoons;
• Vegetable oil - 3 large spoons;
• Soy sauce - 2 large spoons;
• Black and red pepper;
• Ground ginger.

The cooking scheme is as follows:

1. Pour boiling water over the noodles, cover with a lid and leave for 5 minutes.
2. Wash and clean vegetables. We cut the pepper into thin strips, cucumbers, onions into cubes, rub the carrots.
3. Cook the chicken fillet until tender and cut into small pieces.
4. Finely chop the green onion leaves.
5. Fry bell peppers, onions and carrots until golden brown.
6. We mix all these ready-made ingredients in a separate bowl.
7. Add soy sauce, vinegar, vegetable oil, chopped garlic, spices and mix everything thoroughly again.

Salad with funchose and chicken is ready, it remains to sprinkle with sesame seeds on top and serve.

Korean funchose salad

Faced with Korean salads in the markets and supermarkets, we are surprised at their amazing ease of preparation and the absence of heat treatment (sauteing, frying, etc.). It is this funchose salad in Korean that we propose to cook for you. Cooking takes 15 minutes. Products for creating a dish are:

• Rice noodles - 400 gr;
• Carrots in Korean - 80 gr;
• Cucumbers - 100 gr;
• Bulgarian pepper - 50 gr;
• Garlic - 2 cloves;
• Soy sauce - 2 large spoons;
• Korean sauce for dressing - 1 package.

Instructions for creating a dish, step by step:

1. Soak the rice vermicelli, as stated in the instructions, for no more than 10 minutes, after which we take it out and put it in a pot of boiling water for 2-3 minutes.
2. At the end of this time, we transfer the finished noodles to a colander. Let the water drain, and then throw it into a large bowl.
3. Add chopped garlic, diced vegetables, pour Korean dressing on top and mix with your hands. Infuse the salad for 1 hour, season with soy sauce and serve.

Simple culinary manipulations, 10 minutes of free time and a delicious, savory snack or diet side dish is on your table.

Salad with funchose and cucumber - basic recipe

There are a fairly large number of people who love Japanese-Korean cuisine, and soy sauce and funchose in particular. For all such lovers, we have "prepared" an easy salad recipe that will definitely appeal to your taste. You will need:

• Funchoza - 100 gr;
• Korean-style carrots - 60 gr;
• Soy sauce - 20 gr;
• Garlic - 2 cloves;
• Fresh cucumber - 1 piece;
• Olive oil.

The cooking scheme is short and easy, we act like this:

1. Boil the noodles, let it dry and cool.
2. Cucumber cut into thin strips. Combine noodles, cucumber with carrots and add "liquid soy".
3. Add olive oil to the chopped garlic, season the salad with this mixture and mix.

That's it, we told you about all the most delicious and easy-to-prepare salads using funchose noodles. Looking at the photos in this article has probably already whetted your appetite. Cook, try it yourself and treat your family and friends!

Video: cooking a delicious funchose salad