Prepare according to this recipe:

1. Boil funchose, pour over cold water and leave to cool.
2. Cut the green beans into two or three parts and divide among the broccoli florets.
3. Cook the vegetables in salted water for five minutes.
4. Heat the vegetable oil and fry the turkey fillet, pre-cut into medium cubes.
5. After the meat has a golden brown crust, add chopped nuts and squeeze the garlic. Mix thoroughly.
6. Place the boiled vegetables and add chopped leeks.
7. Fry for another 5-7 minutes, stirring constantly.
8. Add soy sauce, funchose and mix.

Salad with funchose, carrots and cucumber

To prepare it you will need funchose, Korean carrots and soy sauce in a ratio of 5:3:1, several cloves of garlic and fresh cucumber.

1. Boil the noodles, dry them and let cool.
2. Cut the cucumber into strips. The longer and thinner the slices, the better.
3. Mix carrots, chopped cucumber and noodles.
4. Add soy sauce.
5. Make a dressing from chopped garlic and olive oil and dress the salad.

Recipe for vegetables with funchose

Preparation of funchose with vegetables:

1. Boil the funchose and cut it into smaller threads.
2. Grate the carrots on a fine grater. You can also cut it into strips.
3. Cut bell peppers and cucumbers into long strips.
4. Grind cilantro, garlic and hot pepper. Mix with carrots.
5. Heat sesame oil in a frying pan and pour it into the general mixture to soften the carrots.
6. Mix the ingredients, let them brew and cool.
7. Add a few tablespoons of vinegar. You can also use lemon juice.
8. Place chopped peppers, cucumbers, and soy sauce one by one in a salad bowl.
9. Mix the vegetable mixture with funchose.
10. Add ground coriander to taste.

Recipe for funchose with chicken

For this dish we use: carrots, onions, chicken fillet, dry noodles, garlic, soy sauce, sesame seeds and vegetable oil.

Frenchoza with chicken is prepared as follows:

1. Carefully cut the chicken fillet into slices. To ensure even stripes, it is better to use meat that is not completely defrosted.
2. Peel and cut into small strips a medium onion.
3. On a fine grater, grate three large carrots.
4. Boil the noodles, rinse with cold water and dry.
5. Sauté the onion in heated vegetable oil.
6. Add the fillet and fry, stirring, over low heat for ten minutes.
7. Add the carrots and fry for another five minutes until they become soft.
8. Mix the mixture with funchose, add the squeezed garlic and simmer for a few more minutes.
9. Prepare the mixture separately soy sauce with ginger, coriander and chili pepper.
10. Season the dish with the resulting sauce.
11. If desired, you can also additionally fry sesame seeds and sprinkle funchose with it.
12. When serving, garnish the food with fresh herbs.

Funchoza with meat

This dish is prepared from meat (pork, beef, chicken), funchose, carrots, onions, garlic, soy sauce and olive oil.

Let's create this culinary exotica in this sequence:

1. Peel the carrots and grate finely.
2. Peel the onion and cut into half rings.
3. Cut the meat into half-centimeter strips.
4. Boil the funchose, pour cold water over it and dry.
5. Fry the meat for five minutes in heated olive oil. Pepper and salt it.
6. Gradually add chopped onion, carrots, soy sauce, funchose and simmer for 5-8 minutes, stirring.

Funchose soup recipe

Prepare in this order:

1. Cut one zucchini into cubes, put it in a saucepan, add pepper and chopped garlic.
2. Pour the mixture with sesame oil (one tablespoon) and soy sauce (two tablespoons). Then mix all the ingredients and simmer until the zucchini is transparent.
3. Pour in a liter of broth and boil it.
4. Cut one half of the fillet into medium cubes and place in the boiling broth.
5. Boil for 10 minutes, remove the foam and carefully beat in the egg.
6. Mix the soup thoroughly, cover with a lid and cook for another 10 minutes.
7. Add funchose (200 grams) to the saucepan, add salt to taste, and simmer under the lid for another five minutes.

Dessert “Geisha” with funchose

This product is popular in Asian cuisine, even for making desserts. One of them can be made a reality using 200 g of funchose, fresh pineapple, peach, apple (100 g of each fruit), sugar - 100 g, almonds and Walnut(50 g each), vegetable and nut oil (1 tbsp each).

Prepare the dish in the following order:

1. Transfer the cooked funchose into a bowl, pour over a mixture of vegetable and nut oils, mix thoroughly and leave to cool.
2. In a deep frying pan prepare syrup from sugar and water.
3. Add fruit cut into medium cubes into the syrup, simmer for 5–7 minutes and cool.
4. Mix the fruits with funchose, place in portioned bowls and decorate with chopped nuts.

Funchose recipes: 5 recipes

Method for preparing funchose noodles at home

This product can often be seen on supermarket shelves. However, you can also make your own noodles at home without any problem. To do this you will need 350 grams of starch (you can use corn or potato starch), three eggs, and a pinch of salt.

Mix the dough according to this recipe:

1. Mix starch, eggs and salt. If necessary, beat in another small egg or add water.
2. Cut off a piece of dough, sprinkle with starch and pass through the rollers of a special pasta machine twice to roll out a thin layer.
3. Let the dough dry and pass it through the cutting rollers again.

How to prepare funchose for composite dishes

• Place thin threads in a deep bowl, fill completely with boiling water and cover with a lid. Then wait three to four minutes and drain the water. Funchoza is ready for further use in dishes.
• To prepare thick fibers, you will need a saucepan that can hold the amount of water per 100 g of funchose, one liter. Boil water, add some salt and add noodles. Cook for 3-4 minutes.

• You can prevent sticking by adding 1 tbsp for each liter of cooking liquid. spoon vegetable oil. Both vegetable and olive oils are suitable for these purposes.
• Rinsing with cold water after straining will also prevent the noodles from sticking together.
• It is better to cut funchose into convenient pieces already cooked, since dry funchose is brittle and brittle.
• After heat treatment, this product will not be stored for a long time, so prepare the dish for one time.
• The noodles are considered ready if they become transparent and grayish in color.

Cooking funchose in Korean

This recipe is popular not only in Asia. This exotic dish is served in many Asian restaurants. You can even cook it yourself. To do this, you will need equal proportions of meat (without fat and veins) and funchose, several carrots, an onion, vegetable oil, vinegar, soy sauce, garlic, black pepper and ground coriander.

Cooking features:

1. Cook the funchoza and cool.
2. Cut the meat into small cubes and fry it in boiling vegetable oil (you can use olive oil).
3. Chop the onion and put it in the meat. Saute everything until a golden hue appears.
4. Separately, mix finely grated carrots with chopped garlic and spices.
5. Leave the carrots to steep and release the juice. Then mix with fried meat.
6. Lay out the noodles in a heap, pour meat and carrots on top.

Cooking funchose with seafood

Instructions for preparing funchose with seafood:

1. Cook the funchose and cool it.
2. Place the vegetables, cut into strips, into a frying pan with oil. Fry the mixture for several minutes.
3. Add boiled and peeled shrimp, simmer for a minute.
4. Squeeze the garlic into the pan, add chopped onion, sprinkle with soy sauce and sesame oil.
5. Mix the resulting mixture thoroughly, add funchose and simmer for one or two minutes.

How to cook funchose with mussels and white wine

To prepare this original dish use 100 mg of funchose, 50 ml of white wine (preferably dry), a clove of garlic, 200 mg of mussels, five tablespoons of olive oil, Parmesan, parsley, salt.

Prepare in the following order:

1. Boil the noodles and let them cool.
2. Heat in a saucepan olive oil, chop the garlic and put it there. Add greens.
3. Salt the mixture, pour white wine and add mussels.
4. After opening the shells, sprinkle the mussels with chopped parsley and grated cheese.
5. Mix everything with funchose and serve in shallow plates.

How to prepare funchose salad - watch the video:

Funchoza is an indispensable product of Asian cuisine. You will definitely include it in your diet once you try it. Numerous recipes with this ingredient allow you to diversify your daily and holiday menus.

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

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

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

Salad with funchose and vegetables - photo recipe

Transparent or “glass” funchose noodles are extremely popular in Japan, China, Korea and other Asian countries. 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 onions here, 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 leave in a cool place for at least 2 hours to marinate. Before serving, it is recommended to mix everything again.

Chinese salad with funchose and cucumber

A salad of this 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. The final touch is to sprinkle the dish generously with herbs.

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 prepares very quickly, so you can cook it on a quick fix right before guests arrive. It looks very unusual, so it’s suitable even for festive 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

Asian noodles made from green bean starch, funchose, are healthy and go well with a variety of foods due to their neutral taste and ability to absorb the flavors of sauce and other ingredients. Funchoza with vegetables is especially tasty. Additional ingredients can be mushrooms, meat, seafood, but adding them is not necessary. Funchose appetizers with a bouquet of well-chosen vegetables are tasty and satisfying on their own.

Cooking features

While residents of Asian countries have no questions about how to properly prepare funchoza, for many of our compatriots the technology for preparing this unusual noodle remains a mystery. Some people naively believe that it needs to be cooked like regular pasta, but this is not entirely true. The funchoza should become soft and flexible, but at the same time remain crispy. Therefore, the risk of undercooking or overcooking it always exists. To avoid troubles, you should read the advice of experienced chefs before preparing a dish.

• The method of preparing funchose depends primarily on its thickness: noodles less than half a millimeter thick are considered thin and cannot be cooked. To bring it to readiness, use the steaming method. In other words, the noodles are simply soaked for a few minutes hot water, after which they are removed and washed. Thicker noodles are cooked according to the same principle as pasta, but only for no longer than 5 minutes (usually 3-4 minutes is enough).
• On sale you can find funchose resembling skeins of thread or “nests”. There are special rules for cooking them: first, you need to pass a thread through the center of each skein and tie the noodles, then the skeins are dipped in boiling water, after adding a teaspoon of salt and a tablespoon of odorless vegetable oil per liter of water. In this case, the volume of water depends on the amount of funchose boiled: 1 liter of water is required for 100 g of noodles. Boil the funchose for 3–5 minutes, then wash it, shake it, remove the thread from it and cut the noodles into pieces of the required length.
• If funchose is not used to prepare a dish right away, it will dry out, so it is cooked last. If this has been done before, you need to add a little oil to the noodles and stir - this will protect against drying out and sticking.
• To prevent the funchose from sticking together during cooking, use a large saucepan with a significant amount of water. To be safe, you can add a little vegetable oil to the water.
• Soy sauce is often used to season funchose dishes. It is salty, and this is important to consider when deciding whether to cook funchose in salted water or without salt.

If the funchose is given time to brew and soak in the sauce, the dish will be tastier. However, you cannot store ready-made funchose for too long, so the snack still needs to be eaten within 24 hours after preparation. It is not advisable to prepare dishes from funchose for future use, especially if you plan to serve them hot.

Funchose salad with cucumber

• funchose – 0.2 kg;
• cucumbers – 0.2 kg;
• bell pepper – 100 g;
• carrots – 150 g;
• rice or wine vinegar (3 percent) - 10 ml;
• garlic – 4 cloves;
• soy sauce – 10 ml;
• vegetable oil – 50 ml;
• greens, sesame seeds, spices - to taste.

Cooking method:

• Wash the pepper, cut off the stalk. Cut off about half of each fruit and remove the seeds. Cut this half into strips.
• Wash the cucumbers thoroughly and cut into thin oblong pieces.
• Peel and chop the carrots on a grater specially made for making Korean salads.
• Crush the garlic with a special press. Finely chop the greens. Mix garlic and herbs with sesame seeds and selected spices. Paprika, hot red pepper, and coriander work well.
• Add oil, soy sauce and rice vinegar to the spicy and tangy mixture. If you don't have rice vinegar, replace it with wine vinegar by mixing it with half a teaspoon of sugar.
• Boil or steam the funchose until tender. Mix it with vegetables.
• Season the dish with the resulting sauce. Place in the refrigerator for an hour so that the vegetables and funchose are lightly marinated.

Funchose salad with cucumber is one of the simplest and most common starch noodle snacks. It is chosen by fans of Asian cuisine and simply those who love spicy and light dishes.

Funchoza with chicken fillet and vegetables

• funchose – 80 g;
• Brussels sprouts – 100 g;
• cauliflower – 100 g;
• carrots – 70 g;
• celery root – 20 g;
• leek – 30 g;
• garlic – 2 cloves;
• ginger root – 2 cm;
• chicken fillet – 0.2 kg;
• soy sauce – 10 ml;
• cayenne pepper - to taste;
• chicken broth – 150 ml;
• vegetable oil – 20 ml.

Cooking method:

• Brussels and cauliflower wash, dry, boil until half cooked, cool and cut into cubes.
• Finely chop the onion and celery root.
• Peel and grate the carrots using a special grater for making Korean salads.
• Peel the ginger root and chop it with a knife.
• Cut the garlic into thin slices.
• Wash, dry, cut the chicken fillet into small cubes (no more than 1 cm).
• Heat oil in a frying pan, add ginger, garlic and celery root. Fry them for 5 minutes, then carefully remove from the oil.
• Place the chicken in a frying pan with aromatic oil and fry for 5 minutes.
• Add vegetables (two types of cabbage, onions, carrots). Fry them together with the chicken for 5 minutes, then pour the broth into the pan and simmer the vegetables with chicken fillet over low heat, covered, for 10 minutes.
• While the dish is stewing, prepare the funchose. It is better to choose a thin one and steam it for a few minutes. Cut the finished funchose into pieces up to 5 cm long.
• Place funchose in a frying pan, add soy sauce and pepper, stir. Cook the dish with funchose for 2–3 minutes, no more.

Funchoza with chicken and vegetables prepared according to this recipe will taste better when served hot. It should be served as a second dish immediately after cooking, before it has cooled down.

Funchoza with vegetables and chicken gizzards

• funchose – 0.25 kg;
• chicken gizzards– 0.35 kg;
• bell pepper – 0.25 kg;
• carrots – 150 g;
• onion – 150 g;
• asparagus – 100 g;
• fresh parsley – 50 g;
• flour - how much will be needed;
• sour cream – 80 ml;
• salt, spices - to taste;

Cooking method:

• Rinse the chicken gizzards thoroughly. Dry them with paper towels.
• Heat oil in a frying pan. Dip the stomachs in flour and fry until golden brown over fairly intense heat, without covering the pan with a lid.
• Peel the onion and cut into thin half rings. Add to stomachs. Fry them together with the onion for 5 minutes.
• Bulgarian pepper, removing seeds and stalk, cut into thin strips.
• Peel the carrots and grate on a special grater.
• Cut the asparagus into thin strips.
• Add the vegetables to the gizzards, continue to fry for 5 minutes, reducing the heat.
• Add sour cream, salt and spices, stir. Cover with a lid and simmer for 10 minutes over low heat.
• Prepare funchose according to the instructions on the package, cut it into pieces and add to the pan.
• Cook for 2-3 minutes.

The dish prepared according to this recipe turns out to be satisfying. It is served as a separate dish for lunch or dinner. However, it should be hot, so you shouldn’t make it in advance. Parsley is used for decoration when serving.

Funchoza with vegetables and cheese

• funchose – 0.2 kg;
• green beans – 0.2 kg;
• asparagus – 150 g;
• spinach – 50 g;
• carrots – 150 g;
• hard cheese – 100 g;
• salt, spices - to taste;
• vegetable oil - how much will be needed.

Cooking method:

• After peeling the carrots, grate them on a special grater for Korean salads.
• Heat the oil in a frying pan and fry the carrots in it until soft.
• Add beans, finely chopped asparagus and spinach to the carrots. Fry the vegetables over low heat until cooked.
• Boil the funchose until tender, following the instructions on the package. It is better to cook with the addition of salt.
• Add funchose to vegetables.
• Grate the cheese on a fine grater and pour half of it into the frying pan. Mix everything, remove the pan from the heat.

After placing the dish on plates, sprinkle it with the remaining cheese.

Warm funchose salad with eggplant

• funchose – 150 g;
• eggplants – 0.4 kg;
• bell pepper – 0.4 kg;
• Korean carrots – 50 g;
• salt, pepper - to taste;
• vegetable oil - how much will be needed.

Cooking method:

• Peel the eggplants and cut into strips using a vegetable peeler. Fill with water, dissolving salt in it (a teaspoon per liter). After 10 minutes, rinse the eggplants and let the water drain from them.
• Cut the bell pepper into quarters of rings.
• Heat the oil in a frying pan and fry the eggplants and peppers until tender.
• Boil the funchose according to the instructions on the package.
• Mix funchose with vegetables, pour over the remaining oil in the pan, add salt and season to taste.

Funchose salad with bell peppers and eggplants can be served either warm or cold - this appetizer will be delicious in any form. If desired, you can add a little soy sauce mixed with crushed garlic to the salad. In this case, its taste will be more piquant.

You can prepare many different dishes from funchose and vegetables. It can be added to vegetable soup shortly before it is ready, stewed with vegetables, or used to make a salad. Such dishes have a spicy taste, are filling and at the same time light.

Funchose noodles are one of the most common products in Korean, Chinese, and Japanese cuisine. However, due to the wide variety of dishes in which it is included and the ease of their preparation, funchoza has become very popular among Russian buyers.

Chinese or otherwise “glass” noodles do not have a strong taste, but when interacting with other ingredients, they absorb extraneous aromas and taste characteristics, making the dish more complete and deep.

The photo below shows classic funchose without additives:

Consumers especially appreciate funchose with vegetables, carrots, mushrooms or seafood. There are many step by step recipes, easy to prepare yourself at home, pleasing both gourmets and those who watch their figure and want to lose weight.

Funchose salads are low in calories and are actively used in many world cuisines.-they are served in restaurants, cooked at home and made symbols of many holidays. Despite the fact that many gourmets prefer Korean-style funchose, salads with noodles and cucumber, eggplant or tomatoes are also in great demand. Let's look at the most popular methods and recipes for properly preparing salads:

With chicken and vegetables

Funchose salad with chicken and vegetables has become one of the favorite dishes of many peoples of the world. A somewhat exotic, but at the same time quite simple and light dish, it will appeal not only to adults, but also to children - preparing it for dinner will not be difficult. To please your family, you will need:

• Noodle packaging;
• 600 g chicken breast;
• One bell pepper;
• One fresh cucumber;
• Dressing for funchose;
• Soy sauce.

When all the necessary ingredients have been purchased, you can begin the main process. To begin, cut the chicken into cubes, place in a frying pan, mix with soy sauce or teriyaki if desired, the amount of which should be calculated based on your own preferences, and fry for 20 minutes.

Preparing the funchose itself is a very simple matter. It does not need to be cooked like spaghetti or other pasta.

Just pour boiling water over it and leave for 8-9 minutes. Then drain the liquid and rinse with cool water to prevent the thin strands of noodles from sticking together. For convenience, cut them in half or into several parts.

Peel the pepper and chop into cubes. Slice the cucumber. Then mix everything, add more sauce and serve. The dish takes 20-30 minutes to prepare, so it is very convenient for serving to unexpected guests.

Another funchose recipe is very similar to the previous one. But unlike the first option, the resulting dish is more satisfying and no less tasty. Take:

• 150 g noodles;
• 1 chicken breast;
• 1 medium carrot;
• 1 sweet or bell pepper;
• 1 leek;
• 2 green onions;
• 1-3 branches of fresh dill;
• 2 tbsp. sesame;
• Garlic clove;
• Salt pepper.

1. Soak the noodles in cool water for 35 minutes.
2. Then remove, dry and cut into pieces of convenient length.
3. Peel the vegetables and grate into strips.
4. Finely chop all types of onions and garlic.
5. Cut the chicken into strips.
6. Then add the leeks and garlic to the pan.
7. Fry for about two minutes.
8. Add seasonings and fillets, and after the crust appears, mix with bell peppers and carrots.
9. Continue roasting for another 15 minutes.
10. Then add the greens, sesame seeds and funchose.
11. Stirring thoroughly, wait a couple of minutes and remove from heat.
12. The dish is ready!

With meat

Funchoza with meat is one of the most popular types of dishes. For those whose diet must include meat products, there is a simple recipe for an interesting salad. You will need:

• A pack of noodles;
• 300 g pork (funchose also goes well with beef);
• 2 bell peppers (and it’s good if they are of different colors);
• 200 g Korean carrots(before adding, drain all the brine);
• 2 cucumbers;
• 1 onion;
• 4 tbsp. soy sauce.

Prepare the onion into half rings and fry until golden brown. Then mix it with meat, which has previously been cut into strips. Sprinkle with sauce and leave to fry. When ready, add the vegetables in the form of strips and simmer for a few minutes. Then let it cool.

Fill the vermicelli with hot water for 1-2 minutes, then place it in a colander and pour cold liquid over it. Mix all the ingredients and serve for lunch or dinner, hot or cold, depending on your wishes and other circumstances.

Funchoza with vegetables and meat turns out light, and you don’t even have to think about how many calories are in funchoza. It does not put pressure on the stomach, so it is suitable for absolutely everyone. Its soft texture melts in your mouth, leaving a deep aftertaste. And due to the diversity of the color palette, it will delight all aesthetes and will be an excellent table decoration.

In Korean

Korean-style funchoza is easy to prepare and has excellent taste. The cooking process does not take much time, and from such necessary ingredients you just need to stock up:

Equal amounts of noodles and meat without streaks;

• Several carrots;
• Onion;
• Vegetable or olive oil;
• Vinegar;
• Garlic, pepper, ground coriander;
• Soy sauce.

Boil and cool the vermicelli. Cut the meat into equal parts and place in boiling oil. Finely chop the onion and add it to the pan. Sauté until golden brown.

Grate the carrots, chop the garlic, mix them in a separate cup along with the spices. Leave for a while so that the carrots begin to release juice. And then mix with meat. Place the pre-cooked noodles on a plate and season with the resulting fried mixture.

Despite the fact that Korean-style funchoza looks like a full-fledged second course, it is recommended to eat it cold.

With seafood

Funchoza with seafood, just like in Korean, will definitely appeal to lovers of everything unusual. Just like funchose with beef, thanks to all the ingredients included in the salad, the dish becomes the most nutritious and healthy. For example, funchose with shrimp and vegetables becomes not only a popular dish for festive events, but also an undoubted storehouse of minerals needed by the body.

To prepare, we take shrimp and noodles with a ratio of 10 pieces per 100 g, half a bell pepper and carrots, green onions, garlic, oil and sesame seeds, soy sauce and herbs.

• The first stage is cooking funchose. Cool the noodles and leave them aside.
• Cut the vegetables into strips and fry them for a few minutes.
• We clean and cook the shrimp, then simmer and add to the vegetable mixture.
• Add finely chopped garlic and onion and lightly pour sesame oil and soy sauce.
• Mix with funchose and continue to simmer for a couple of minutes.
• At the last stage of cooking, it’s a good idea to sprinkle with parsley and sesame seeds.

Preparing a wonderful salad will take no more than half an hour, and your guests will be pleased. Funchose with squid or mussels is equally popular.

Soup with funchose is thick and has a special taste that comes from spices. To prepare an Asian first course, you need to take:

• Noodles;
• Chicken fillet;
• Zucchini;
• 1 liter of broth;
• 1 egg;
• Soy sauce;
• Sesame oil;
• Pepper, garlic, salt.

We use a saucepan as the main utensil. Divide the zucchini into cubes, place in a frying pan, sprinkle with pepper and grated garlic. Add one tablespoon of oil and two soy sauce. Mix the resulting mixture thoroughly and leave to simmer until the zucchini becomes transparent.

We add all this with broth and boil. We also cut the chicken into cubes and put it in the broth. Continue cooking for another 10 minutes. Don't forget to remove the foam. Pour in the egg whites and yolks, stir again and leave on the fire under a closed lid for about 9-10 minutes. At the end, all that remains is to add funchose and salt. Before setting the table and serving the dish, you can garnish with green onions.

Often, instead of zucchini, they take a set of other vegetables, for example, onions, carrots, eggplants and tomatoes. Just like the usual first courses in Russia, soup with funchose can undergo changes and lend itself to various experiments. So, there are recipes for soups with different types meat, seafood and even cheese. Squid and seafood in the soup will also look very original.

Funchoza with mushrooms or funchoza with vegetables will perfectly complement lunch.

Homemade funchoza

Many people who have not encountered this product are wondering how to prepare funchose at home. The answer is very simple. The recipe for “glass” noodles does not hide any special secrets or complex manipulations that a “mere mortal” could not figure out.

Funchoza is considered one of the most versatile products in Korean cuisine. Main courses, appetizers, and salads are prepared with it.

Even soup with funchose is very common. Despite the fact that “glass” noodles are particularly thin and externally fragile, in fact, if properly prepared, they can withstand various conditions and not even be overcooked.

Usually it is enough to pour boiling water over the noodles purchased at the hypermarket. But how long to cook funchose depends on the diameter of the threads. Funchose less than 0.5 mm in diameter should be placed in a bowl, add hot water, cover with a lid and leave for up to 5 minutes. It is recommended to boil vermicelli larger in size in exactly the same way as its counterparts, only much faster.

Determining the readiness of noodles is quite simple. Just look at its color. It should be gray or transparent. The finished funchose itself is soft, but at the same time does not lose its fragility. To avoid sticking together, it is best to add vegetable oil to the water.