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

Cooking features

Don’t be afraid that, being unfamiliar with Asian cuisine, you won’t 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 method for preparing it 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 very wide. In this case, the technology differs little from cooking pasta: boil water, put funchose in it, cook right time, drain in a colander and rinse. The only thing that should not be allowed is for the funchose to be overcooked: 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 by pouring boiling water over them for a few minutes.
• To prevent the funchose from sticking together, add odorless vegetable oil to the water when cooking it, 20 ml per liter of water. At the same time, funchose is prepared in a large saucepan, since 100 g of dry starchy noodles requires at least a liter of water.
• 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 boiled, washed, cut, removing the thread. In this case, oil must be added to the water in the amount indicated above.
• If the salad dressing contains soy sauce, then there is no 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 taste better if it is allowed to stand in a cool place and soak in the aroma of the sauce and spices. It will be soaked in the sauce more quickly if the dressing is heated before adding to the salad.

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

Funchose salad with Korean carrots and meat

• boiled meat (beef or pork) – 0.3 kg;
• Korean carrots (ready) – 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 and cut it into thin half rings.
• Steam thin funchose for 5 minutes. Remove it from the water and mix it with oil.
• Combine funchose with meat and onions, mix it all with carrots in Korean.
• Combine vinegar with seasoning and vinegar. Add this mixture to the salad and stir. Let it brew for an hour.

A Korean-style salad of funchose and ready-made carrots is prepared quickly. Including 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 pods.

Cooking method:

• Chop or grind the chili pepper into a paste using a blender as finely as possible. Dilute the resulting mixture with vinegar, soy sauce and vegetable oil. Warm this mixture slightly until the dressing is warm.
• Peel the carrots and, using a special grater designed for making Korean salads, chop them.
• Remove the skin from the onion. Cut the onion into 5 parts. Cut the onion into thin quarter rings.
• Prepare funchoza, preferably thin, following the manufacturer’s instructions.
• Mix onions and carrots with funchose, season with warm sauce. Place 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;
• Korean carrot seasoning – 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), and salt to taste to the water. Place the noodles in boiling water, cook for 3 minutes, and drain in a colander. No need to rinse.
• After peeling the carrots, cut into thin long strips using a vegetable peeler. Cut the cucumber into the same strips.
• Remove the skins from the onion and cut it into thin half rings.
• Combine all four ingredients and mix carefully.
• Using the remaining oil and vinegar, make a dressing by adding Korean carrot seasoning and dried garlic. Dress the salad.

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

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’s better to take peppers of different colors: this will make the salad brighter and more appetizing. Cut off the stems of the peppers and remove the seeds.
• Cut the flesh of the bell pepper into thin strips.
• Wash the cucumbers, dry them, cut into thin semicircles.
• Steam the thin funchose by pouring boiling water over it for 5 minutes. Remove from water and place on cutting board. When the funchose has cooled slightly, 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 snack 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 the tomatoes. Clean. Cut into several pieces and remove the seeds. Cut the pulp into small cubes.
• Cut the cauliflower into small pieces. If you do not accept raw cabbage in salads, you will have to boil it first, but still not until fully cooked.
• Bulgarian pepper, remove the seeds from it, cut off the stalk, cut into small squares or strips.
• Cut the cucumbers into cubes or strips, depending on the shape of your pepper pieces.
• Prepare funchoza as indicated on its packaging.
• Mix noodles with vegetables, pepper and salt. Instead of salt, you can add soy sauce.
• Add oil, stir carefully again.

A combination of fresh vegetables, including cauliflower, and funchose adds piquancy to the appetizer, 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;
• pepper mixture – 5 g;
• soy sauce – 30 ml.

Cooking method:

• Peel the carrots and grate them on a special grater designed for making Korean snacks. You can cut into thin long strips using a vegetable peeler.
• Peel the onions and cut them into thin half rings.
• Peel the daikon and grate. You can use either a special grater or 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, you can use white cabbage instead of Chinese cabbage, but the taste in this case will be different.
• Wash the sweet pepper and cut off the stem. After removing the seeds, cut the pepper into thin quarter rings.
• Cut the finished meat into thin long strips or small cubes.
• Boil the funchose until ready.
• Combine noodles, vegetables and meat in a large salad bowl.
• Dilute the pepper mixture 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 turns out 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 hot broth over the funchose, if necessary, put the pan on the fire and boil for a couple of minutes. If the funchose is thin, there is no need to boil: just keep it in the hot broth for a few minutes under the lid.
• Peel the carrots and cut into thin strips. If desired, you can grate it 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.
• In a separate container, heat a mixture of vegetable oil and soy sauce. Mix the dressing with garlic passed through a press and ground black pepper.
• Pour the dressing into the salad, stir. Place the salad in the refrigerator for a couple of hours so that the funchose is saturated with the aroma of spices and vegetables, and the vegetables become a little softer and piquant.

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

Funchose salad with shrimp

• 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 the shrimp in salted water with the addition of ground black pepper.
• Cut off the stalk of the pepper. Cut the fruit into 6 pieces lengthwise. Cut the pulp into thin strips.
• Chop the green onions and parsley separately with a knife.
• Cut the onions, peeling them, into halves of rings.
• Pass the garlic through a press, mix it with a spoon of sesame oil.
• Pour the remaining oil into a frying pan and heat. Place 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.

The salad prepared according to the given recipe can be served either cold or warm. In any case, after it is placed 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 pea– 100 g;
• oregano – 5 g;
• cane sugar – 5 g;
• soy sauce – 50 ml.

Cooking method:

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

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

You can add other ingredients to the funchose salad. It goes well with canned honey mushrooms, green beans, boiled chicken breast, seafood. So you can discover new tastes every day.

Most of the usual snacks and salads, in addition to being generously flavored with mayonnaise, are already quite boring to everyone. Nowadays, recipes from oriental cuisine have become popular: they have a healthier dressing and are unusual for the taste of residents of central Russia. Salad with funchose can be consumed as an additional or a complete dish.

A few words about the benefits of funchose

Funchoza, translated as “glass noodles,” are noodles made from bean flour, so after cooking they become transparent. Spaghetti made from rice flour as a result of heat treatment becomes white. It is rich in carbohydrates, so it is recommended to serve it with vegetables and even meat or seafood. This way the dish turns out to be the most balanced and easier for the stomach to digest.

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, which are actively involved in the creation of new cells. Glass noodles have low energy value, but they contain fiber, which quickly saturates the body. Funchoza has practically no taste, but quickly absorbs the smell and taste of neighboring ingredients. Adherents of vegetarian cuisine and those who want to lose weight especially like to experiment with it.

Secrets of preparing salads with funchose

Most recipes for funchose salads begin with a description of the preparation of the noodles themselves. Funchoza sold in stores is made from bean, rice and pea flour; the fibers can have different thicknesses, so each package indicates the time of its cooking or soaking. If the noodles are overcooked, they can become very soft and ruin the overall taste of the dish.

If the instructions indicate that the funchose needs to be boiled, add vegetable oil to the pan: it will prevent the noodles from sticking together. Do not leave funchose in boiling water for longer than the time indicated on the package. It is better to place it in a cool liquid after cooking and stir: the fibers will cool quickly and will not stick together. Funchose threads sometimes reach 50 cm in length; for ease of consumption after cooking, they can be cut with ordinary scissors. There are also some peculiarities in serving dishes with funchose on the festive table: it is better to arrange salads in portions for each guest. You can first cover the plate with lettuce leaves, then lay out the salad and garnish with cherry tomato halves. For those who like funchose more juicy, put soy sauce so that guests can easily use it.

Recipe for salad of meat and funchose with pepper

You can please your guests with such a dish festive table, and family members on a normal day. Due to the presence of meat in the recipe, a salad with funchose can replace a full dinner. To prepare, you need to stock up on a package of noodles and:

• Sweet pepper – 1 pc.
• Meat (low-fat carbonate) – 250 g
• Carrots – 1 pc.
• Cucumber – 2 pcs.
• Seasoning for carrots – 1 packet
• Oil for frying – 30 ml
• Soy sauce – 30 ml
• Red hot pepper optional

Vegetarian version of salad with funchose

The ingredients of this recipe for funchose salad contain neither pork nor poultry, but thanks to the abundant amount of greens and vegetables in the dish, even the most avid “meat eaters” may like its taste. To prepare a vegetarian salad, in addition to a pack of funchose and the already familiar bell pepper, the cook will need:

• 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.

Recipe for salad with funchose and seafood

We use shrimp as seafood: they have a delicate taste, so the dish is complemented with spices and garlic. The recipe contains curry; now you can buy classic and spicy versions in stores: choose according to your taste. We will need the following products:

• Shrimp – 500 g (pack of frozen seafood)
• Funchoza – 100 g
• Onion – 1 pc.
• Sweet pepper – 2 pcs.
• Garlic – 1 clove
• Fresh cilantro – 20 g
• Olive oil – 2 tbsp. l.
• Curry powder – 2 tsp.
• Lemon – ½ pc.
• Soy sauce – 10 ml
• Sesame seeds – 1 tbsp. l.

Asparagus and funchose - combine in one salad

Asparagus and funchose are two main ingredients in most recipes for oriental cuisine. For the salad we will need 400 g of dry asparagus, which we will prepare ourselves and then mix with other ingredients:

• Funchoza – 100 g
• Cucumber – 1 pc.
• Garlic – 2 cloves
• Carrots – 1 pc.
• Lemon – ½ pc.
• Soy sauce – 50 ml
• Brown sugar – 1 tsp.
• Oil – 50 ml
• Sesame oil – 1 tsp.
• Red hot pepper – ¼ tsp.
• Coriander to taste
• Sesame seeds for decoration

Recipe for salad with mushrooms and funchose

Mushroom lovers may like the salad of champignons and funchose. A fairly simple recipe will help you prepare a dish that you can surprise and delight your family with. For this you need to stock up on the following products:

• Champignons – 5-7 pcs.
• Funchoza – ½ pack
• White cabbage – ¼ small fork
• Onion – 1 pc.
• Oil for frying – 10 ml
• Lemon juice – 1 tbsp. l.
• Soy sauce – 30 ml
• Mustard – ½ tsp.
• Sunflower oil – 2 tbsp. l.
• Pepper to taste

The recipes listed are only a small part of the salads that can be prepared using funchose. If you have a package of these noodles at home, just look at what other ingredients you have in your refrigerator. Even with a minimum set of ingredients you can cook delicious salad with funchose, which will appeal to all guests.

This type of noodle is one of the distant relatives of the familiar Italian pasta, and until recently it was something super exotic for many Russians. However, today, this dish of Asian cuisine is quite accessible to each of us. Funchoza gained enormous popularity in Asia, and then the dish with Chinese roots moved to Europe.

There is an opinion that Marco Polo brought this dish to his homeland, and subsequently local chefs adapted the recipe to their taste. In Russia, funchose refers to only two types of noodles - rice and those made from bean or potato starch. After the noodles are boiled, they take on a so-called transparent appearance, which is why they are also called “glassy”.

But this dish cannot be called just a noodle dish, because you can diversify it with the help of various ingredients and sauces, with pieces of vegetables, any type of meat or fish, seafood, mushrooms. By adding seasonings and spices, you can achieve a new and interesting taste with the same ingredients.

Funchoza with vegetables can be served as a hot dish or as a salad. In the latter option, the addition of various pickled vegetables is welcome. Such snacks are not only tasty and nutritious, but will also be a good addition to holiday gatherings and pleasantly diversify the table.

There is nothing complicated in preparing the dish. But, as with every recipe, preparing funchose has its own tricks, and our tips will help you prepare this dish quickly and tasty.

Funchoza with vegetables - preparing food and dishes

Today, glass noodles are very affordable. However, when choosing packaging, you should definitely pay attention to the color of the noodles and their density.

Funchoza good quality will be translucent, with a slight grayish tint, and regardless of type and shape, very brittle and fragile, with the aroma of nuts or legumes. If the noodles bend, have a cloudy color, or have bad smell It's definitely worth canceling the purchase.

Storing funchose also requires special conditions– it requires a dark, cool and well-ventilated place. Noodles quickly become damp, losing not only appearance, but also taste. Glass or plastic containers for storing bulk products are perfect for storing it. Strong-smelling spices and seasonings are not neighbors to pasta and glass noodles, since this product strongly absorbs foreign odors.

You should also be especially careful when boiling funchose, because depending on the thickness of the noodles, you can pour boiling water over it or boil it in boiling water for 2–3 minutes. detailed instructions instructions for preparation are usually written on the product packaging.

If the funchose is cooked correctly, it remains a little hard, “al dente”. When boiling, you need to add a little vegetable oil with a neutral odor, otherwise the noodles may stick together.

Stores often sell thin noodles collected in small hanks - “nests”. When boiling such noodles, you must take into account that for every 100 grams of product you will need a liter of water, a tablespoon of oil and a teaspoon of salt. After cooking the noodles, place them in a colander and rinse them with cold water.

Recipes for funchose with vegetables:

Recipe 1: Funchoza with vegetables

This recipe is perfect for diversifying your family's diet during Lent, or for those who adhere to a vegetarian lifestyle or are on a diet.

Required ingredients:

• Glass noodles – 300 grams
• Carrots – 300 grams
• 2 medium-sized cucumbers
• 2 red bell peppers
• 1–2 cloves of garlic
• Some fresh herbs

For salad dressing:

• Olive oil – 50 ml.
• A few drops of sesame oil
• Rice vinegar – 1 tablespoon
• To taste – a little salt and sugar, freshly ground black pepper
• A pinch of ground coriander and red pepper

Cooking method:

1. Rinse vegetables in cold water, peel the carrots. Remove seeds from bell peppers.
2. Cut the cucumbers and carrots into thin slices, and then thinly cut into long strips with a very sharp knife.
3. To make the dish look harmonious and appetizing, you need to cut the vegetables into almost transparent slices, reminiscent of the noodles themselves.
4. Boil the noodles or pour boiling water over them according to the manufacturer's recommendations.
5. Cut the bell pepper into thin strips. Place them in a bowl and rub them with your hands to release some juice.
6. Add noodles, garlic squeezed through a press and chopped herbs. Mix well and set aside for a while.
7. Meanwhile, prepare the sauce by mixing all ingredients and seasoning to taste. Sugar can not be replaced big amount honey
8. Funchoza with vegetables is seasoned with sauce, now everything needs to be mixed and allowed to stand for a while so that all the ingredients are soaked.
9. You can serve it as a side dish or as an independent dish, and before serving, sprinkle the noodles with sesame seeds fried in a dry frying pan.

Recipe 2: Funchoza with vegetables and mushrooms

A great recipe for mushroom season. However, fresh forest mushrooms can be replaced with champignons, and to enhance the taste, add some dried or pickled white mushrooms. The dish will really appeal to those who love forest gifts of nature, and will add noticeable variety to the usual menu.

Required ingredients:

• Shallot bulb – 1 pc.
• Noodle packaging
• Forest mushrooms or champignons – 350 grams
• Handfuls of dry porcini mushrooms
• A little vegetable oil
• Heavy cream 20% - 200 ml.
• Salt and pepper
• Bunch of fresh herbs

Cooking method:

1. Soak a handful of dry porcini mushrooms in boiling water. Let them stand, drain the water into a separate cup through a very fine sieve, and chop the steamed mushrooms.
2. Finely chop the onion and fry in large quantities oils Add dry mushrooms and randomly chopped champignons.
3. Fry the mixture of mushrooms until golden brown, remembering to season them with salt and spices during cooking. To enhance the taste, you can add a pinch of a mixture of herbs.
4. After the mushrooms and onions acquire a golden crust, cream is added to them. If the cream is liquid, you can add a teaspoon of flour to it and mix well.
5. Boil or steam the noodles with boiling water and, without washing them, add them to the pan with the sauce. However, it is worth considering that when adding to funchose cream sauce The noodles should be undercooked.
6. If you need additional liquid, you should use a decoction from soaking dry porcini mushrooms, adding it gradually in small quantities.
7. The dish should be served hot, placing the noodles with special tongs, and distributing mushroom slices on top and garnishing with fresh herbs. This fairly fast, but at the same time tasty and healthy “fast food” will delight all family members. In addition to onions, you can add chopped garlic and any type of mushrooms, including salted or pickled ones, to the dish.

Recipe 3: Funchoza with asparagus and green beans

In winter, funchose with vegetables can be a real salvation from the blues and depression. You can add not only beans and asparagus to the dish, but also broccoli. The advantage of this dish is that all these vegetables can be bought frozen at any time of the year.

Required ingredients:

• Funchoza – 200 grams
• Green beans – 200 grams
• Asparagus – 150 grams
• Frozen spinach – 4 cubes
• Hard cheese – 100 grams
• Carrots – 1 pc.
• Fresh herbs - 3 sprigs
• Sea salt and pepper
• A little vegetable oil

Cooking method:

1. Grate the carrots and fry in vegetable oil.
2. Add frozen vegetables, including spinach. If necessary, you can pour in 50 ml. water.
3. Prepare glass noodles by boiling them in well-salted water.
4. As soon as the vegetables are ready, add funchose to them, mix and season with spices.
5. Grate the cheese on a very fine grater, pour a third into a hot dish in a frying pan, and mix well.
6. The rest of the cheese with chopped herbs is used to decorate the funchose with vegetables when serving.

Recipe 4: Funchoza with vegetables and chicken gizzards

Many of us cannot imagine a salad or main course without meat ingredients. Budget chicken gizzards are great for cooking simple dish which won't take much time. It is worth noting that the recipe is so simple and can be adapted for cooking in a slow cooker. Funchoza with vegetables and chicken gizzards will take pride of place in the collection of home recipes.

Required ingredients:

• Carrots – 1 pc.
• Chicken gizzards – 350 grams
• Sweet red pepper – 1 pc.
• Crimean sweet onion – 1 pc.
• Asparagus – 100 grams
• Funchoza – 250 grams
• Parsley – a bunch
• Salt, spices
• A little oil for frying
• Tablespoon of flour
• Fat sour cream – 80 grams

Cooking method:

1. Wash the chicken gizzards, dry and season with spices.
2. Dip them in a little flour and fry until crispy. This can be done in a saucepan or, more often, in a multicooker in the “Frying” mode.
3. Cut the onion into thin strips and add to the ventricles, continue to fry, stirring constantly.
4. Use a vegetable peeler to cut the carrots and asparagus into thin slices and then chop. The bell pepper is cut arbitrarily, but as thinly as possible.
5. Add vegetables to the pan, fry a little and add sour cream. At this stage, the vegetables can be seasoned with a small amount of fresh herbs and spices.
6. Boil the noodles until half cooked and add to the vegetables without rinsing with cold water. Stir and turn off the heat. Cover the pan with a lid for a couple of minutes so that the noodles are saturated with the aromas of the vegetables.
7. Funchoza with vegetables and chicken gizzards can be served as dinner, a light snack, or as one of the chilled appetizers. When serving, the dish can be decorated with fresh vegetables or herbs.

Recipe 5: Funchoza with vegetables and shrimp

Traditional Italian pasta with seafood is very popular not only in Italy, but also in Russia. However, even this dish can be prepared in a new way: using glass noodles as the main ingredient, and adding colorful fresh or frozen vegetables will make the dish attractive and appetizing.

Required ingredients:

• Boiled or frozen shrimp – 400 grams
• Funchoza – 200 grams
• Fresh tomatoes – 4 pcs.
• Green onion feathers - bunch
• Garlic clove
• Soy sauce – 50 ml.
• Sesame - tablespoon
• A little vegetable oil
• Spices and salt

Cooking method:

1. Place the peeled shrimp in boiling water, boil and drain in a colander.
2. Boil the glass noodles until half cooked.
3. Cut the green onion feathers into thin rings. Chop the garlic.
4. Fry the garlic in vegetable oil, add chopped, preferably peeled, tomatoes and shrimp. Simmer the sauce a little, pour soy sauce into it, add green onions.
5. Funchoza with vegetables and shrimp will turn out tastier if you season it with a pinch of your favorite spices. Place the noodles in the frying pan, stir and place on plates.
6. When serving, sprinkle with sesame seeds and chopped green onions.

1. You should take the preparation of noodles very seriously, because if you overcook it, it will turn into a soggy mass, and if you don’t cook it enough, the pieces will creak on your teeth. Therefore, you should read the instructions from the product manufacturer very carefully.
2. To prevent the noodles from sticking together during cooking, it is advisable to cook them in a large amount of water, with the obligatory addition of oil and salt. It is with this method of preparation that the optimal taste is achieved.

Thin transparent funchoz noodles have no taste, but they absorb and absorb odors. Funchoza goes perfectly with fish and meat dishes, seafood and fresh and pickled vegetables. Funchose sauces are prepared with a lot of spices.

The product is prepared from plant starch. The second name for funchose is glass noodles. It is healthy and does not contain allergens.

The dish is ideal during Lent and is suitable for vegetarians. It is suitable for weight loss and quickly saturates the body. Cooking takes up to 20 minutes.

Ingredients:

• funchose – 0.3 kg;
• carrots – 0.3 kg;
• greenery;
• two peppers;
• garlic - two cloves;
• two cucumbers;
• olive oil – 70 ml;
• one tbsp. spoon of rice vinegar;
• sesame. oil.

Preparation:

1. Cut the carrots and cucumbers into strips.
2. Prepare glass noodles. Cut the pepper into thin strips and remember.
3. Place the prepared funchose, chopped herbs and garlic in a bowl with vegetables.
4. Mix vinegar and oil, add a little sesame oil and spices to taste.
5. Add the sauce to the noodles and let it brew.

Funchoza with seafood

Any seafood will do; assorted sets are available for sale. Cooking will take 20 minutes.

Ingredients:

• noodles – 100 gr;
• 250 gr. seafood;
• four small tomatoes;
• large clove of garlic;
• sesame. oil;
• Sweet pepper;
• a bunch of basil with dill;
• carrot;
• two tbsp. spoons of Sen Soy sauce.

Preparation:

1. Cut into strips and fry the carrots and peppers.
2. Fry seafood in sesame oil with garlic. Add tomatoes and cook for 6 minutes.
3. Combine seafood and funchose, add sauce with spices.
4. Leave the dish to soak for 20 minutes.

Funchoza in Korean

This dish is bright and juicy. Goth

Ingredients:

• carrot;
• ½ pack noodles;
• cucumber – two pieces;
• garlic - two cloves;
• dressing for funchose - one pack;
• Sweet pepper;
• greenery.

Ingredients:

• soy sauce – 65 ml;
• garlic - one clove;
• noodles – 0.3 kg;
• green onion;
• 0.4 kg. seafood;
• Art. spoon of sesame seeds;
• four tomatoes.

Preparation:

1. Boil the shrimp, boil the noodles until half cooked.
2. Finely chop the garlic and thinly slice the onion into rings. Fry the garlic and add seafood with crushed peeled tomatoes.
3. Simmer the sauce, season with spices and pour in soy sauce. Add noodles, sesame seeds and onions.

It will take 40 minutes to prepare the dish.

Ingredients:

• 0.5 kg. chicken fillet;
• garlic clove;
• noodles – 0.2 kg;
• 1 pepper;
• onions - two pieces;
• green beans – 230 g;
• rice. vinegar – 60 ml;
• carrot.

Preparation:

1. Cut the meat into thin strips, mix, add spices, and fry for seven minutes.
2. Thinly slice the onion into half rings, add to the meat and fry for 3 minutes. Cook the beans and funchose.
3. Thinly slice the peppers and beans into strips, cut the carrots using a Korean vegetable grater. Fry vegetables for 5 minutes, combine with noodles and meat, add vinegar.
4. Leave the salad for no more than an hour.

Funchoza with squid

This is a delicious appetizer for those who love seafood. It takes 1 hour to cook.

To prepare an unusual oriental salad, as a rule, it takes a lot of time and a lot of different, sometimes expensive, ingredients.

A completely different matter is a salad of funchose with vegetables; Yes, the main ingredient in this snack is very exotic for our latitudes, although today you can buy it in any supermarket.

But finding all the other components of the dish will not be difficult, and you can prepare the appetizer with your own hands quite quickly and without much effort.

What is funchose and what is it eaten with?

We associate funchoza, or so-called “glass noodles,” with traditional Asian cuisine. And all because these transparent thin pasta, flavored with aromatic seasonings, have long been an integral part of the diet of Asian peoples. In general, this product has been going great in Russia for decades.

Funchoza is not rice noodles at all, as many people think, but vermicelli made from green beans.

Manufacturers claim that vermicelli contains minerals, B vitamins, in addition, the product retains everything beneficial features these beans.

The beauty of a salad with funchose is that you can add whatever your heart desires: thin fried slices of meat, pickled mushrooms, aromatic herbs, sesame seeds and nuts.

You can enhance the appetizer with shrimp, mussels, squid or delicate scallops, and vegetables go well with glass noodles (be it carrots, bell peppers, tomatoes, cucumbers or hot chili).

However, sesame oil, garlic and, of course, soy sauce will help give the salad the perfect Asian taste. Without these components, the salad will be far from the original recipe.

How to cook funchose

For a housewife, the worst thing when preparing a new product is the fear of spoiling the wonder, especially if there is no experience in handling this product. Funchose packaging always states detailed description how to prepare it step by step.

Most often, “glass” spaghetti for salad needs to be soaked in hot water for 5-7 minutes and only then can it be considered ready.

Funchose salad with vegetables

Ingredients

• Funchoza – 300 g + -
• — 120-150 g + -
• - 1 PC. + -
• — 1/2 pcs. + -
• - 2 pcs. + -
• Bell pepper (red)— 1/2 pcs. + -
• - 3 cloves + -
• Fresh cilantro - 1/4 bunch + -
• — 5 ml + -
• — 10 ml + -
• Sesame seed - 1 tbsp. + -

We suggest making this savory treat at home classic recipe. The salad turns out colorful, cheerful, and most importantly, very tasty.

1. Boil the noodles in salted (1 pinch) boiling water for 5 minutes, then place them in a sieve and rinse in ice water.
2. We cut the finished vermicelli into shorter pieces and transfer it to a large bowl, where we also pour the Korean carrots.
3. Cut bell peppers and cucumbers without skin into thin strips, and chop the onion into almost transparent half rings. Grind the garlic on a fine grater, and finely chop the cilantro with a knife.
4. Place a wok or saucepan on the stove, pour in oil, add sesame seeds and heat it over high heat. Fry the seeds for just a couple of minutes, then remove them and throw them away.
5. Now add peppers and onions into a container, stirring constantly, sauté for 5 minutes in oil, and then add garlic, vinegar and soy sauce. Mix everything and remove from heat.

Mix noodles and carrots with sauteed vegetables, cucumbers and cilantro, leave for 15 minutes and serve.

Funchose salad with cucumber

We suggest you prepare a glass noodle salad with fresh cucumber at home. This salad is very quick and simple to prepare; everything will take about 20 minutes, and ours step by step recipe will help you with this.

Ingredients

• Funchoza – 100 g;
• Vegetable (or better yet, sesame) oil – 1 tbsp;
• Beijing cabbage – 5 leaves;
• Long cucumber – 1 piece;
• Garlic – 2-3 cloves;
• Ground black pepper – 1 pinch;
• Vinegar 9% – 2 tsp;
• Soy sauce – 5 tbsp.
• Sugar – 2 tsp. without slide;
• Orange – 1 pc. (For decoration).

How to prepare a salad with funchose and cucumber

1. Prepare 100 g of funchose according to the instructions on the package. Here is an example of preparing funchose (for further use in salads) from SEN SOY premium:

• Soak the required amount of funchose in a deep plate with hot boiled water for 5-7 minutes.
• Next, make sure that all the pasta is under water.
• Then you need to drain the water, after which the vermicelli should be rinsed with cold water.

2. Place the finished bunch of funchose on a cutting board and cut it into threads about 5 cm long, then transfer it to a salad bowl.

3. Add sesame or vegetable oil to prevent the noodles from sticking together.

4. Grate the peeled garlic cloves and add to the salad bowl.

5. Cut approximately 2/3 of the cucumber and Chinese cabbage leaves into strips, about 3-5 mm thick, and also put the slices in a salad bowl.

6. Stir 2 tsp in a glass. vinegar 9% with 1 tsp. boiled water and pour into the main ingredients.

7. Add sugar, ground pepper and soy sauce there. Mix all ingredients thoroughly. Salt lovers can add a little salt to the salad.

8. Let the finished appetizer brew for a couple of hours and serve.

From the stated ingredients we will get 4 servings of a healthy light salad.

You can serve funchose salad with vegetables as a separate dish, decorating the plate with thin slices of sweet orange.

Bon appetit!