Funchoza vegetable. Salad with funchose and vegetables. Detailed cooking recipe. Stir fry vegetables. Cooking funchose with vegetables

27.07.2020

The mysterious name funchose means just noodles, but not ordinary, but the so-called glass noodles. When cooking, it becomes almost transparent due to the peculiarity of flour and very small thickness. In fact, funchose is so thin that it resembles a fishing line.

Flour for funchose can be pea, soy or rice. Depending on this, the cooking time varies, which in general is a few minutes. Therefore, for each specific funchose, you need to look at the cooking time on the package. Overcooked funchose loses its appetizing appearance, becomes soft and spreads.

Funchose contains a large amount of fiber, vitamin B (useful for nervous system) and carbohydrates, so it is quite successfully combined with almost all types of products - meat, seafood and vegetables.

By itself, funchose does not have a pronounced taste, but its peculiarity is the ability to actively absorb everything that is around. Therefore, funchose can taste like anything.

This product is very much loved by followers of vegetarianism, because it has a minimum of calories and is much more useful than regular pasta made from wheat flour. For those who count calories and often look at the scales, funchose is an excellent substitute for the usual pasta.

Funchose is served in cold salads and as a hot appetizer, for example, with soy sauce. If you are not very accustomed to eating pasta of this length, problems may arise with funchose at first, because its length can reach 50 cm. It is allowed to divide this length into 3-4 parts after cooking. You can do this with scissors.

Since funchose is very thin, Special attention you also need to make sure that it does not stick together. To do this, sunflower oil is added to the water, and after cooking, spaghetti can be placed in cold water. It cools down quickly and can be used in a salad almost immediately.

Now that all the secrets of working with funchose have been revealed, we invite you to get acquainted with the funchose salad recipes that we have prepared for you.

How to cook funchose salad - 15 varieties

Funchose salad recipes are very diverse, although this type of spaghetti is not yet very popular with us. Many people like the spicy version of this Korean-style carrot salad, which we suggest you try to cook.

Products included in the salad:

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

Watch the video on how to make a salad with funchose and vegetables.

Of the seafood in this recipe, there are shrimp, as the most tender. Therefore, we add a little sharpness and brightness here with the help of garlic and spices. There is also a hot pepper curry. If you are not used to its taste, it is quite possible to do without it.

You will need the following products:

Shrimps - 500 g
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.

How to handle shrimp, you can learn in detail in the appropriate section. There is nothing complicated in this - they need to be boiled, cooled and cleaned. Or buy ready-made shrimp if you are not confused by their price.

So, let's start cooking:

Funchoza is prepared exactly according to what is indicated on the package. As an option - pour it with boiling water and let stand for about seven minutes. Then drain, cool and chop.
Fry sesame seeds in a dry, clean frying pan without oil until brown and immediately after turning off, transfer to another container (so as not to burn).
We make a dressing of cilantro, garlic, soy sauce, curry seasoning, vegetable oil and lemon juice. Grind and mix everything, let it thicken a little over low heat.
It remains to chop the onion and pepper and you can mix all the products. Leave a little sesame seeds to sprinkle the finished salad.

Take this variant of the list of products:

100 g funchose
300 g chicken fillet
130 g Chinese cabbage
130 g sweet pepper
130 g carrots
130 g cucumber
1 hot pepper

For sauce:

soy sauce 3-4 tbsp. l.
honey 1 tsp
garlic 1 z
paprika 1 tsp
red pepper 0.25 tsp
sesame oil 1 tsp

Watch the video to see what you can do with these products to make a wonderful, unusual, tasty and healthy dish.

These ingredients are often used in the cuisines of the East, they are less popular with us. Try to cook this version of funchose salad - in fact, it turns out to be very tasty.

The salad dressing list looks like this:

Funchoza - 100 g
Cucumber - 1 pc.
Garlic - 2 cloves
Brown sugar - 1 tsp
Carrot - 1 pc.
Lemon - ½ pc.
Red hot pepper - ¼ tsp
Soy sauce - 50 ml
Oil - 50 ml
Sesame oil - 1 tsp
Sesame seeds for decoration
Asparagus 400 g (dry)
coriander to taste

Salad should be started early because asparagus requires a long soak. It is advisable to put it in salted water the day before the intended preparation. Before that, break it a little so that the pieces are about 3-4 cm long. The first water must be drained after a few hours and refilled with water. Now you can leave it overnight.

The cooking sequence is as follows:

Cooking funchose (either just pour boiling water over it, or cook for a couple of minutes - as it is written on the pack).
As long as the funchose cools down, cut into strips all the vegetables from the list.
We prepare the dressing, for which we mix the following ingredients: lemon juice with butter, sugar, soy sauce, spices and garlic.
Mix everything and fill with dressing.
Now let's give the funchose a little time to get a taste from the neighbors, for which we put it in the refrigerator.

When serving, sprinkle the finished salad with sesame seeds - it looks pretty nice and does not need additional decoration. Although you can add appearance lettuce with a sprig of any available greens.

Few products, here they are:

Funchoza.
Legumes.
Vegetables (bell pepper, carrot, garlic, cucumber).
Meat.
Oil.
Rice vinegar.

What and how much to put in a salad, in what sequence to mix, see the proposed video.

Delight your home with an original and very simple salad. Both funchose and mushrooms cook quickly, and together they turn out to be very tasty. Try it!

Here's what we'll need:

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

Here is how we will prepare a salad with funchose and mushrooms:

We prepare the cabbage as for sauerkraut - cut, salt, squeeze until the juice is released, and mix with chopped carrots.
Cooking funchose according to the instructions.
Saute mushrooms with chopped onions in butter.
Prepare dressing - mix soy sauce, pepper, oil and mustard.
Since our cabbage is already salted, you can not add salt to the dressing. In any case, do it with caution.
It remains to mix all the ingredients together with the dressing and enjoy the unusual, but very attractive taste!

Funchose salad with vegetables - a simple recipe

Very few products are needed:

funchose
bell pepper
carrot
cucumbers
coriander

All the nuances - the number of products, the method of their preparation - see the video.

Grocery list:

Funchoza 50 g
Cheese 50 g
Fresh champignons 100 g
Cherry tomatoes 100 g
Green salad 5 pieces
soy sauce to taste
Teriyaki sauce 3 teaspoons
Sesame pinch
Vegetable oil to taste

Preparing this salad is unlikely to take you more than 15 minutes - there are few ingredients and preparing them is simple and quick.

Cooking method:

Fry the mushrooms in a frying pan with oil, at the end of cooking (before turning off the heat) add Teriyaki sauce. Mix the mushrooms a couple more times and set aside for now.
Let's prepare funchose, which will take us no more than five minutes.
Arrange lettuce leaves on a serving platter.
Top with cherry tomato halves and mushrooms.
We spread funchose on them and pour everything with soy sauce.
We decorate with sesame seeds, which generally adjoin very well (in taste) with funchose.

Alternatively, you can mix everything together and sprinkle with sesame seeds when serving.

Take the following products for this recipe:

bell pepper
funchose
chicken
carrot
garlic, spices

The whole process is filmed on video, which we invite you to watch.

Prepared quickly and consumed by home with the same speed. Very tasty - try it!

The product list looks like this:

Funchoza 200 g
Canned tuna 1 can
Cherry tomatoes 10
Olive oil 4 tbsp. l.
Bulgarian red pepper 1
Dijon mustard 1 tbsp. l.
Lemon juice 1 tbsp. l.
Soy sauce 1 tbsp. l.
Ground black pepper

Here's how to prepare funchose salad with tuna:

Boil funchose for a couple of minutes or simply pour boiling water over it.
Cut the tomatoes into halves.
We cut the bell pepper lengthwise to make a thin long straw, which we fry in a hot pan with oil.
Mix vegetables with funcholza and pour over with a traditional mixture of olive oil, lemon juice, mustard and soy sauce. Add spices as desired.
This completes the salad.

There are few products and they are:

pack of funchose
oil
Seasoning Universal
green onion
spice greens
tomato paste

The video below will take only a few minutes of your time, but after watching it, you will have no questions about cooking funchose salad with meat.

Here are the products we need for the cooking process:

Funchoza 100 g
Canned squid 300 g
Dried porcini mushrooms 50 g
Carrot 1 piece
Lemon juice 20 ml
Wine vinegar 20 ml
Boiling water 100 ml
Butter 100 g

Be prepared to devote at least half an hour of your time to this salad, but the result is worth it!

Let's get to work:

Boil or soak funchose.
Grated carrots are sautéed in a frying pan with butter.
We cook mushrooms depending on what kind you have. If it's white dried mushrooms, first let them stand in water (it is better to pour boiling water), then fry in butter, at the end add a little milk or cream. After 5-10 minutes, the fire can be turned off.
Take the squid out of the jar and cut into cubes.
We use the liquid remaining in the jar for the sauce - add butter, lemon juice, wine vinegar to it and cook for about five minutes over low heat. If necessary, you can dilute the sauce with a little water.
Now we mix all the products that we have already prepared and fill them with dressing.

Enjoy your meal!

Alexander Gushchin

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

Content

In modern domestic culinary, unusual and interesting dishes borrowed from Asian cuisine have increasingly begun to appear. Funchoza was no exception - starchy noodles (also called “glass noodles”), often served as a salad (or cold / warm appetizers) seasoned with carrots, onions, pickled peppers and other vegetables.

How to cook funchose salad

The now popular oriental dish, which has become the progenitor of Italian pasta, can be cooked different ways, as well as optionally add all kinds of ingredients (meat, vegetables, mushrooms, sausage, sauces). Chinese vermicelli is very satisfying, but it has practically no taste, so the noodles are best revealed in salads, where there are many different components. Those who do not know how to cook funchose salad at home should check out some popular recipes from experienced chefs.

How to cook funchose

Like regular pasta, glass noodles must be pre-boiled. All the details of this process are described on the product packaging, however, the average time for which the funchose manages to acquire the desired consistency is considered to be a period of 4-6 minutes. If the pasta is thin (less than 0.5 mm), then they are simply poured with boiling water in a deep bowl, covered with a lid and allowed to brew for no more than five minutes. In the case when the funchose is more than 0.5 mm in diameter, it is boiled in a saucepan, reducing the cooking time to three to four minutes.

Funchose salad - recipe

If you ignore the exotic name and unusual appearance, starched noodle salad is extremely easy to prepare. Classical quick recipe does not involve the use of a large number of ingredients, and it will take a little time for a culinary lesson. An oriental dish is standardly prepared with "glass" pasta, vegetables and soy sauce. Consider one of simple recipes salad with funchose.

Ingredients:

starch vermicelli - 150 g;
cucumbers - 2 pcs.;
Bell pepper- 1 PC.;
carrots - 2 pcs.;
garlic - 2 cloves;
vinegar - 2 tsp;
salt / spices / soy sauce - to taste;
vegetable oil - 1-2 tbsp. l.

Cooking method:

Before making a funchose salad, pour the noodles for 5 minutes with boiling water, leave to infuse for 3-5 minutes.
Wash the vegetables, cut the cucumber, carrot, bell pepper into thin strips.
Fry vegetables in vegetable oil for a short time, add garlic.
Salt as desired, add vinegar.
Mix vermicelli with vegetables and pour over soy sauce (the amount is at the discretion of the cook).
Put the snack in the refrigerator for half an hour, serve.

With vegetables

In addition to standard vegetables, Korean funchose salads may include other fruits. Pasta will go well with taste with tomatoes, green beans, hot peppers, Korean carrots, cauliflower. - it all depends on the desire of the hostess of the kitchen, on her taste preferences. How to make a salad with funchose and vegetables so that the dish looks like in a photo of culinary magazines? Very simple!

Ingredients:

funchose - 300 g;
tomatoes - 2 pcs.;
cauliflower - 100 g;
cucumber - 2 pcs.;
Bulgarian pepper - 1 pc.;
salt / pepper / soy sauce - to taste.

Cooking method:

Brew funchose for 5 minutes in a separate container by simply adding boiling water.
Meanwhile, wash all vegetables.
Cut cucumbers and peppers lengthwise into small strips.
Peel the tomatoes (dip the vegetables in boiling water for a few seconds, after which the skin should be easily removed), cut into cubes.
Cut the cauliflower into small pieces.
Strain the pasta through a colander.
Mix all the ingredients in a bowl, salt, pour soy sauce.
For beauty and unusual taste, you can crush the dish with a small amount of sesame seeds.

With chicken

Very often, funchose is called rice noodles because of the characteristic white color. Chicken fillet goes well with vermicelli, so there are many recipes for a popular oriental dish with chicken meat. As additional ingredients, you can use any vegetables that the hostess of the kitchen likes. How to cook funchose with chicken? Lighter than easy, but first you need to make a dressing sauce. Just mix:

olive oil - 3 tbsp. l.;
sugar - 0.5 tsp;
wine vinegar - 150 ml;
salt, red and black pepper - to taste.

Ingredients:

rice pasta - 500 g;
iceberg lettuce or lettuce - 2 pcs.;
chicken breast - 250 g;
cherry tomatoes (tomatoes) - 5 pcs.;
onion - one head (bulb);
vegetable oil (preferably olive) - 1 tbsp. l.

Cooking method:

Wash the chicken fillet thoroughly, absorb moisture with paper towels, salt and pepper.
cut chicken breast into small cubes and, using oil, fry over high heat until golden brown.
Cut the cherry tomatoes into 4 parts, and the onion into half rings.
Throw the noodles in boiling water and let it boil for 3-4 minutes, and then drain the water through a colander, let the excess liquid drain completely.
In a bowl, mix lettuce, fried chicken, onion and tomatoes.
Add pre-made vermicelli, dressing and sprinkle with pine nuts to the appetizer.

in Korean

A salad will turn out very tasty if you add some unexpected element to it, for example, an omelette with tomatoes. The preparation of such an unusual dish will take only 20 minutes, and the taste will be unsurpassed. There are several interesting recipes on how to cook Korean-style funchose with an omelet, let's consider one of them. Many ingredients are not needed, since only eggs and ready-made salad dressing will be added to the classic set. So, how to make funchose in Korean for three people.

Ingredients:

eggs - 2 pcs.;
cream - 10 g;
funchose - 40 g;
tomatoes - 1 pc.;
pepper and cucumber - 1 pc.;
soy sauce - 2 tbsp. l.;
ready-made salad dressing - 1 pc.

Cooking method:

Crack the eggs into a small bowl and beat them with the cream until smooth.
Fry the mixture over low heat on both sides to make a thin omelette.
Wash vegetables, remove seeds and stalks, cut into cubes or strips.
Boil the water and cook the "glass" pasta for 1-2 minutes.
Mix noodles and vegetables, pour sauce or dressing over salad.
Serve on the table.

with cucumber

Chinese salad with funchose, cucumber, bacon, herbs and walnuts will certainly become a real decoration of the festive table. The recipe is very easy to follow, and the time to cook is only twenty minutes. Funchose salad with cucumbers does not contain spicy ingredients, unlike oriental options, so you can eat it without any restrictions.

Ingredients:

"glass" noodles - 150 g;
cucumbers - 2 pcs.;
bacon - 40 g;
soy sauce - 20 g;
cilantro greens - 0.5 bunch;
walnuts- 20 g;
vegetable oil - 1 tbsp. l.;
salt / pepper - to taste.

Cooking method:

Put the funchose in a bowl full of boiling water, wait 4 minutes and put it on a sieve.
Cut the bacon into thin strips, fry for a few minutes in vegetable oil.
Wash cucumbers, peel, cut into small oblong strips.
Rinse coriander greens under running water, finely chop.
Combine glass vermicelli, herbs and bacon.
Salt, pepper, season with soy sauce.
To top it off, sprinkle the dish with a little walnuts and serve.

With meat

"Glass" vermicelli goes well with all types of meat (pork, chicken and even lamb), so you can safely not stick to the classic recipe and experiment - change products at your discretion. For this salad recipe with funchose and meat, you need beef. The dish will turn out tender, tasty and light. Spicy food will add oregano and a teaspoon of cane sugar in the dressing.

Ingredients:

beef tenderloin - 150 g;
noodles - 180 g;
tomato - 1 pc.;
oregano - 1 tsp;
soy sauce - 3 tbsp. l.;
cane sugar - 1 tsp;
Bay leaf- 1 PC.;
canned peas - 60 g.

Cooking method:

Boil the beef (40 minutes), adding bay leaf and pepper (for flavor) to the pan.
Drain the juice from a jar of peas, wash the tomato, cut into cubes.
Boil funchose for 5 minutes, rinse under running water.
Prepare the marinade by mixing sugar, oregano and soy sauce.
Cut the beef into thin slices and combine in a bowl with the rest of the ingredients: noodles, tomato, peas and marinade.
You can serve the dish to the table both warm and cold.

With bell pepper

One of the main elements classic recipe funchose - bell pepper. Without this ingredient, the salad will not be as tasty and juicy. If you add one more component - eggplant, then the aroma of the dish can drive any gourmet crazy. The salad is prepared very quickly, so it can be safely included in the standard daily menu. BUT main secret funchose dishes with eggplant and bell pepper - do not allow vegetables and noodles to cool down.

Ingredients:

eggplant - 2 pcs.;
funchose - 150 g;
bell pepper - 2 pcs.;
carrots in Korean - 40 g;
salt / pepper - to taste;
vegetable oil - 30 g.

Cooking method:

Cut the eggplant into medium pieces, cover them with water in a bowl, add salt and leave to soak.
In the meantime, boil water, put the "glass" noodles in a saucepan, cook for 3-4 minutes, drain in a colander.
As soon as the salt in the eggplant container is completely dissolved, remove the vegetables, fry them in vegetable oil along with pepper cut into thin strips.
Mix all the ingredients while they are hot, dress the salad with oil from the pan.
Salad ready!

With seafood

Another component that can diversify starch noodle salad is seafood. It will turn out a light and very healthy dish with a lot of vitamins. A salad is suitable for both festive tables and as a diet for every day. Salad with funchose and seafood (you can use any: crab meat, mussels, squid, shrimp, etc.) is prepared quickly and easily.

Ingredients:

seafood (shrimp, mussels) - 150 g each;
funchose - 150 g;
tofu - 50 g;
bell pepper - 1 pc.;
garlic - 2 cloves;
soy sauce - 3 tbsp. l.;
seasonings for seafood (to your taste) - 1.5 tbsp. l.;
olive oil - 3 tbsp. l.;
thyme - 1 sprig;
leek - 1 pc.

Cooking method:

Wash and cut the leeks and bell peppers into strips.
Heat a frying pan with olive oil, fry the thyme and garlic, and then remove.
Put the vegetables in oil soaked in the aroma of thyme and garlic, fry for five minutes.
Add seasonings, shrimp, mussels to the pan, fry for a few more minutes.
Dip the funchose in boiling water for 1-2 minutes, and then pour it into the pan with the rest of the ingredients.
Cook for 3-4 minutes, stirring constantly.
Already in the finished dish, add tofu, soy sauce.
Enjoy your meal!

With mushrooms

If you combine "glass" noodles with mushrooms and vegetables, then the taste of cooked food miraculously changes for the better. Such a dish will be able to surprise guests who suddenly visited your house, and if everything is done correctly, it will look no worse than in the photo of culinary magazines. Funchose salad with mushrooms is prepared quickly, simply.

Ingredients:

funchose - 150 g;
frozen mushrooms - 300 g;
parsley - 0.5 bunch;
carrot - 1 pc.;
salt, red pepper - to taste;
onion - 1 pc.

Cooking method:

Put mushrooms in a frying pan with a small amount of oil, fry over medium heat for 5-6 minutes.
Cut the onion into half rings, and rub the carrots on a coarse grater.
Add vegetables to mushrooms, fry for another five minutes.
Pour boiling water over funchose for four minutes.
Finely chop the greens.
Mix all salad ingredients, sprinkle with red pepper, salt.
Serve on the table.

With Korean carrots

One of the important elements of Asian cuisine is Korean carrot. It is used in many dishes, funchose salads are no exception. The taste is unusual, but extremely pleasant. Carrots add sourness and spiciness to the noodles, which cannot but please adherents of oriental cooking. Moreover, the dish is prepared quickly, literally in 15 minutes, so any housewife will be able to surprise the household with a spontaneous and delicious dinner. Funchoza with carrots in Korean is done like this.

Ingredients:

noodles - 200 g;
cucumber - 1 pc.;
carrots in Korean - 100 g;
soy sauce - 3 tbsp. l.,
salt - a pinch;
sweet pepper - 1 pc.

Cooking method:

Leave funchose in boiling water for 5-6 minutes.
In the meantime, cut the pepper, cucumber into strips.
Put the vegetables in a preheated pan, pour over the sauce, simmer over low heat.
After 5 minutes, add the noodles, salt.
Mix all the components of the funchose salad with Korean carrots in a pan.
Let the funchose salad cool, serve to guests.

Sausage

Funchose salad is appreciated by many for the easy substitution of ingredients, and their availability allows you to cook the dish differently every day. An unexpected, but no less tasty element can be the familiar sausage. As a result, you will get a fragrant dish that will look no worse than on a cool food photo portal. Funchoza with sausage is prepared in minutes.

Ingredients:

"glass" noodles - 150 g;
sausage or ham (to your taste) - 150 g;
mayonnaise - 30 g;
egg - 2 pcs.;
pickled cucumbers - 2 pcs.

Cooking method:

Hard-boil eggs, peel, cut into small pieces.
Cut the sausage and pickles into strips.
Pour boiling water over bean or rice vermicelli for 5-7 minutes.
Mix all the ingredients in a deep bowl (it is better to cut the funchose so that it is not long).
Dress the salad with mayonnaise - it's ready!

Sauce for funchose - cooking secrets

Marinade for funchose salads can be different. Chefs use soy sauce, sesame oil, ground coriander, ginger, herbs, balsamic vinegar, and more. A few secrets on how to make funchose dressing:

Mix as many different ingredients as possible - find your perfect taste.
Always use the main element of all dressings - soy sauce (it must be of high quality). It is not necessary to follow the principle “the more expensive the better”, the main thing is that the buyer likes the taste.
Ingredients with a pronounced taste will add originality to the filling: lemon, garlic, coriander, aromatic herbs.
With the help of a blender, you can make dressings from solid products, for example: squid, cheese, plant roots (ginger, coriander).

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Funchose salad: recipes

This type of noodle is one of the distant relatives of the well-known Italian pasta, and until recently for many Russians it was something super exotic. However, today, this dish of Asian cuisine is quite accessible to each of us. Funchoza gained immense popularity in Asia, and then a 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, only two types of noodles are called funchose - rice noodles and those made from bean or potato starch. After the noodles are boiled, they acquire the so-called transparent appearance, which is why it is also called "glass".

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 kind 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 version, the addition of various pickled vegetables is welcome. Such snacks are not only tasty and nutritious, but will also be a good addition to the festive gatherings and will pleasantly diversify the table.

There is nothing difficult in preparing the dish. But, as in every recipe, there are tricks in cooking funchose, and it is our tips that will help you quickly and tasty cook this dish.

Funchoza with vegetables - preparation of food and dishes

Today, "glass noodles" are very affordable. However, when choosing a package, you should definitely pay attention to the color of the noodles and its density.

Funchoza good quality will be translucent, with a slight grayish tint, and regardless of the type and shape, very brittle and fragile, with a flavor of nuts or legumes. If the noodles are bent, have a cloudy color, have an unpleasant smell, you should definitely refuse to buy.

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

It is also worth showing special care when boiling funchose, because, depending on the thickness of the noodles, it can be poured with boiling water or boiled in boiling water for 2-3 minutes. Detailed cooking instructions are usually written on the packaging of the product.

If the funchose is cooked correctly, it remains a little tough, "al dente". When boiling, it is necessary to add a little vegetable oil with a neutral odor, otherwise the noodles may stick together.

In stores, thin noodles are often sold, collected in small hanks - “nests”. When boiling such noodles, it must be taken into account that for every 100 grams of the product you will need a liter of water, a tablespoon of oil and a teaspoon of salt. After cooking the noodles, you need to throw it in a colander and pour over cold water.

Funchose recipes with vegetables:

Recipe 1: Funchoza with vegetables

This recipe is perfect for diversifying the family's diet in fasting, or for those who follow a vegetarian lifestyle, follow a diet.

Required Ingredients:

Glass noodles - 300 grams
Carrot - 300 grams
2 small cucumbers
2 red bell peppers
1-2 garlic cloves
Some fresh greens

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:

Rinse the vegetables in cold water, remove the skin from the carrots. Remove seeds from bell pepper.

Cut the cucumbers and carrots into thin slices and then thinly slice into long strips with a very sharp knife.

To make the dish look harmonious and appetizing, it is necessary to cut the vegetables into almost transparent slices, resembling the noodles themselves.

Boil the noodles or pour boiling water over them, according to the manufacturer's recommendations.

Bulgarian pepper cut into thin strips. Put them in a bowl and grind them with your hands so that they give a little juice.

Add noodles to them, garlic squeezed through a press and chopped greens. Mix well and set aside for a while.

Meanwhile, prepare the sauce by mixing all the ingredients and seasoning with the sauce to taste. Sugar can be replaced with a little honey.

Funchoza with vegetables is seasoned with sauce, now you need to mix everything and let it stand for a while so that all the ingredients are soaked.

Serve 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

Great recipe for mushroom season. However, fresh Forest mushrooms can be replaced with champignons, and to enhance the taste, add a little white dried or pickled mushrooms. Those who love the forest gifts of nature will really like the dish, and will bring a 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
Fatty cream 20% - 200 ml.
Salt and pepper
Bunch of fresh herbs

Cooking method:

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.

Finely chop the onion and fry in a little oil. Add dry mushrooms and randomly chopped champignons.

Fry the mixture of mushrooms until golden brown, not forgetting to season them with salt and spices during cooking. To enhance the taste, you can add a pinch of a mixture of herbs.

After the mushrooms with onions acquire a golden crust, cream is added to them. If the cream is liquid, you can add a teaspoon of flour to them and mix well.

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 added to funchose cream sauce noodles should be undercooked.

If you need additional liquid, you should use a decoction from soaking dry porcini mushrooms, adding it gradually in a small amount.

Serve the dish hot, laying the noodles with special tweezers, and distribute the mushroom slices on top and decorate with fresh herbs. This fast enough, but at the same time tasty and healthy "fast food" will delight all family members. In addition to onions, you can add chopped garlic, any kind of mushrooms, including salted or pickled, to the dish.

Recipe 3: Funchoza with asparagus and green beans

In winter, funchose with vegetables can be a real salvation from blues and depression. In the dish, you can add not only beans and asparagus, 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
Carrot - 1 pc.
Fresh herbs - 3 sprigs
Sea salt and pepper
A little vegetable oil

Cooking method:

Grate carrots and fry in vegetable oil.

Add frozen vegetables, including spinach. If necessary, you can pour 50 ml. water.

Prepare glass noodles by boiling them in well-salted water.

As soon as the vegetables are ready, add funchose to them, mix and season with spices.

Grate the cheese on a very fine grater, pour a third into a hot dish in a pan, and mix well.

The rest of the cheese with chopped greens funchose with vegetables is decorated with serving.

Recipe 4: Funchoza with vegetables and chicken ventricles

Many of us cannot imagine a salad or main course without meat ingredients. Budget chicken ventricles are great for making a simple meal that doesn't take long. It is worth noting that the recipe is so simple, and it can be adapted for cooking in a slow cooker. Funchoza with vegetables and chicken ventricles will take pride of place in the collection of homemade recipes.

Required Ingredients:

Carrot - 1 pc.
Chicken ventricles - 350 grams
Sweet red pepper - 1 pc.
Crimean sweet onion - 1 pc.
Asparagus - 100 grams
Funchoza - 250 grams
Parsley greens - a bunch
Salt, spices
A little oil for frying
Tablespoon of flour
Fatty sour cream - 80 grams

Cooking method:

Rinse chicken ventricles, dry and season with spices.

Roll them in a little flour and fry until crispy. This can be done in a saucepan or more often a multicooker in the “Frying” mode.

Cut the onion into thin strips and add to the ventricles, continue to fry, stirring constantly.

Cut carrots and asparagus into thin slices with a vegetable peeler and then chop. Bulgarian pepper is cut arbitrarily, but as thin as possible.

Add vegetables to the pan, fry a little and pour sour cream. At this stage, vegetables can be seasoned with a small amount of fresh herbs and spices.

Boil the noodles until half cooked and add to the vegetables without rinsing with cold water. Stir and turn off the fire. Cover the pan with a lid for a couple of minutes so that the noodles are saturated with the aromas of vegetables.

Funchoza with vegetables and chicken ventricles can be served as a dinner, a light snack, or as one of the chilled snacks. When serving, you can decorate the dish fresh vegetables or greenery.

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:

Shrimp boiled or frozen - 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:

Dip the peeled shrimp in boiling water, boil and drain in a colander.

Boil glass noodles until half cooked.

Cut green onion feathers into thin rings. Mince the garlic.

Fry garlic in vegetable oil, add chopped, preferably peeled, tomatoes and shrimp. Put out the sauce a little, pour soy sauce into it, add green onions.

Funchoza with vegetables and shrimp will turn out tastier if you season it with a pinch of your favorite spices. Put the noodles in a pan, mix and arrange on plates.

Sprinkle with sesame seeds and chopped green onions when serving.

The preparation of noodles should be taken seriously, because if you digest it, it will turn into a sour mass, and if you don’t cook it, the pieces will creak on your teeth. Therefore, you should carefully read the instructions from the product manufacturer.

So that the noodles do not stick 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.

Funchose salad with vegetables is the simplest, and even I would say, everyday salad of Korean cuisine. In fact, there are a lot of salads and snacks with funchose; mushrooms, pork, beef, and seafood are added to the basic version of funchose with vegetables.

Today we will prepare the most basic, but no less delicious salad with funchose and vegetables. Any vegetables can be used as a vegetable component of salads, but carrots, bell peppers and fresh cucumbers are traditionally added.

Sometimes vegetables are fried for several minutes in oil beforehand. I love salad with fresh vegetables. Thanks to the special salad dressing, the vegetables remain crunchy, but soaked in the flavors of the dressing.

This dish is very suitable for those who are fasting, those who eat right and watch their weight.

We will prepare all the products according to the list.

Important: Sometimes there is confusion between funchose and rice noodles.

Funchoza is also called glass noodles, it is prepared from bean starch. When boiled, it becomes transparent. Rice noodles turn white when boiled. In restaurants of Korean cuisine, I met both versions of noodles in dishes.

Wash vegetables. Cut the cucumber, carrot and bell pepper into thin strips. It is highly desirable to use peppers of different colors, this will make the salad brighter.

Funchoza must be prepared according to the instructions on the package in which it was sold. In my case, funchose needs to be poured with boiling water and left for 5-7 minutes, which I did. After that, we drain the water, discarding the funchose in a colander.

The success of any Korean dish lies in the dressing or sauce.

IMPORTANT: If you want to cook a real funchose dressing in its traditional version, you can cook the recipe.

Today we will prepare a dressing for funchose without heat treatment.

To do this, mix all the spices (dried and ground) in a bowl: coriander, garlic, ginger, chili pepper.

Pour soy sauce, sesame oil and rice vinegar into a bowl with spices. Mix the dressing well.

into a bowl bigger size spread the funchose, chopped vegetables, pour the dressing. Sprinkle the salad with sesame seeds.

Add parsley and coriander. Mix the salad well and let it brew in the refrigerator for 30 minutes.

Serve the finished salad with funchose and vegetables to the table. It is convenient to eat such a salad with chopsticks.

Enjoy your meal!

A bright, light and very tasty salad can be prepared from funchose noodles with vegetables. Try adding meat or mushrooms there - very satisfying!

Our most popular Chinese noodle dish is Korean salad with vegetables. We will need funchose, vegetables (cucumber, carrots, bell peppers) and ready-made purchased dressing. In principle, the dressing could be done on your own, there is nothing complicated or hard to reach: soy sauce, vegetable oil, peppers, vinegar, garlic, ginger, sugar, some other seasonings and spices to taste. But we will do this another time, and today we will manage quite a decent store.

bell pepper,
korean gas station,
Carrot,
Fresh cucumber,
Funchoza

We start cooking with the main ingredient. Chinese glass noodles do not even need to be boiled, they are simply poured with boiling water and allowed to soak for a few minutes - and that's it!

Therefore, put a couple of balls of funchose in a deep bowl, bring the kettle to a boil.

Pour boiling water over the noodles and leave to soak for 3-5 minutes.

Each piece of dry funchose is a multi-meter thread wound into a ball. For ease of eating, it is desirable to shorten it: cut each ball right in the water with kitchen scissors in 3-4 places.

We discard the soaked noodles on a sieve, draining the water. You can wash it, you can not wash it - there is no difference. If we want to have a hot side dish, then it is better not to rinse, but to serve immediately, but if we are going to make a salad, then for speed we can rinse with cold water. Set the sieve aside so that the rest of the water drains quietly.

Now let's take the vegetables and let's make a salad. There is a rule: in salads, all products should be as close as possible. That is, long thin glass noodles dictate the form of cutting - long noodles with a knife or with the help of a “Korean shredder”.

After cutting, we got a very beautiful and bright set: green cucumber, orange carrot, red and yellow bell pepper.

Chim-Chim salad dressing is completely ready for use, you just need to thoroughly knead the pack in your hands so that the contents come out completely.

Add the prepared funchose, dressing to the vegetables, mix everything thoroughly.

We got such a bright, cheerful, appetizing and very fragrant salad!

It’s just too early to eat a salad with funchose: you need to give the dish time to absorb and combine all the tastes and aromas into a single bouquet.

To do this, we must transfer the finished salad with rice noodles to a container and refrigerate for at least an hour, and preferably overnight.

Recipe 2: Funchoza salad with beef and vegetables

Funchoza (in another way it is also called glass noodles) belongs to the dishes of oriental cuisine, but you can also taste it within the walls of your home. It goes well with any meat and vegetables, and is prepared in just a few minutes. Recipe for a delicious dinner.

Beef (or any meat) - 400 g
Bulb onion (large) - 1 pc.
Carrot (large) - 1 pc.
Bulgarian pepper (large) - 1 pc.
Rice noodles or funchose - 200 g
soy sauce
Salt - to taste
Pepper - to taste
Oil - for frying

The meat should be cut into thin strips and fried in vegetable oil for 2-3 minutes. Then add a little water to it, close the lid and forget about it for 15-20 minutes.

At this time, you can work on vegetables. Cut the bell pepper into strips.

Grate the carrots on a coarse grater or cut into strips, and fresh onions into half rings.

Add the chopped vegetables to the meat, from which all the water has already evaporated, pour a little more vegetable oil into the pan and leave everything to fry until fully prepared vegetables (about 10 minutes).

A couple of minutes before the readiness, add a little soy sauce to the almost ready meat with vegetables (choose the dosage of the sauce at your own discretion), pepper to taste.

How funchose is prepared:

Some people soak these noodles in cold water, but this is a long and completely unnecessary exercise, since funchose can be prepared in another, faster and more familiar way, namely, boil it in boiling water.

Funchose is cooked exactly like regular pasta, only its cooking time is exactly three minutes. After this period, you must immediately drain the water and add the finished funchose to the meat with vegetables.

You need to mix everything well with each other - and the funchose with beef and vegetables is ready!

Recipe 3, step by step: funchose cooked with vegetables

Over the past few years, this transparent vermicelli has made a splash among Russian gourmets. The main advantage of funchose can be considered low calorie content and the absence of any additives in the composition, which makes it completely natural and affordable for those who prefer a vegetarian lifestyle. Funchoza consists of rice flour or rice starch and looks like thin transparent threads, for which it received another name - glass vermicelli. It has no taste and smell and goes well with any vegetables and sauces, meat and fish. If you don’t know which funchose dish to cook, we recommend starting with light salad. Cooking a salad with funchose and vegetables, simple and tasty.

300 gr. funchose vermicelli,
1 carrot
1 yellow and 1 red bell pepper,
1-2 fresh medium fresh cucumbers,
1 tsp rice or table vinegar,
2 tbsp soy sauce,
1 tbsp vegetable oil.

The first step is to soak the vermicelli for 20 minutes. While it's soaking, let's prepare the vegetables.

Wash and finely chop the carrots. You can grate it for Korean carrots.

Cut pre-washed and peeled peppers into thin strips.

Wash the cucumbers, peel them and cut into strips.

Heat up a frying pan, pour a little vegetable oil into it and put pepper. It must be fried for about 4 minutes, stirring constantly.

Lay out carrots next. We fry for 3 more minutes. Don't forget to stir.

Next place the cucumbers in the pan. Mix everything again. Keep on fire for 2 more minutes.

It remains to lightly fry the garlic, you should not fry it for a long time, as soon as the aroma comes from the fried garlic, remove from heat.

While the vegetables are fried, you can start cooking funchose. Stretch the threads into the vermicelli ring and place the funchose with them in boiling water. Boil no more than 5 minutes. Particularly thin variants of funchose can simply be poured with boiling water and left for 7-10 minutes.

Then you need to throw the funchose into a colander and rinse with cold water.

Put funchoza on a dish to remove the threads. Cut the cooled vermicelli into several pieces.

Add soy sauce, 1 teaspoon rice or table vinegar to taste.

Mix everything thoroughly, put the vegetables in a salad bowl. Salad ready.

Recipe 4: funchose salad with meat and vegetables (with photo)

Funchoza goes well with any vegetables, meat (especially pork) and mushrooms. If guests are expected to arrive, then preparing such a hot meat and vegetable dish with funchose will not take even one hour. Our hot "glass" noodles with pork can be included in the family menu and cooked for lunch or dinner.

funchose - 200 gr,
meat (pork) - 350-400 gr,
1 piece each: carrot, sweet pepper (Bulgarian), fresh cucumber,
onion - a couple of pieces,
a couple of cloves of garlic
one teaspoon of coriander, paprika, a mixture of peppers, herbs,
three tablespoons of soy sauce and oil,
a spoonful of sesame seeds.

After washing the meat and separating its flesh from the bones, cut into narrow pieces.

Fry it in a very hot skillet with oil for 20 minutes.

At the same time, we work with funchose, previously filled with cold water for 5 minutes. After draining the latter, pour boiling water over the “glass” noodles and leave to swell for 6-7 minutes.

Cut all vegetables into strips. When the pork is fried, remove it from the pan and fry the vegetables in the same oil. You should not subject them to this procedure for too long - they should retain a crispy structure. Usually a few minutes are enough.

Add pork to roasted vegetables and stir.

Throwing the funchose into a colander and rinsing under the tap, we give time to drain all the water.

Putting the noodles in the contents of the pan, pour in the soy sauce, add all the spices, garlic, mix (once will be enough). You can add a little salt if necessary.

After 10 minutes (do not close the container with a lid), remove the finished second dish from the heat and serve on the table, lightly sprinkled with herbs.

If suddenly, which happens extremely rarely in my evening home version, it happened that the funchose with vegetables and meat remained, then the next day I serve it cold, like a salad.

Recipe 5: Korean salad - funchose with beef and vegetables

350 grams Meat beef
400 grams Funchoza glass noodles
250 grams fresh cucumber
100 grams Carrot
150 grams sweet pepper, red
100 grams Onion
100 ml vegetable oil
50 ml Sesame oil
20 grams fresh cilantro
30 ml Vinegar 9%
20 grams Salt
50 ml Soy sauce
5 grams ground coriander
3 grams Red hot pepper dry
5 grams ground black pepper
20 grams roasted sesame
3-4 cloves Garlic
5 grams Sugar

Let's prepare all our ingredients for funchose salad. My cucumbers, cut off the ends, chop into thin strips. We send it to the bowl. We remove the placenta from sweet pepper, also cut into strips. You can take different peppers, yellow bell peppers are also suitable, I like red, it has a more pronounced sweetish peppery taste. I do not recommend using green sweet peppers in this salad, it has a more tart taste and not so much, it emphasizes the taste of the salad. Finely chop the peeled onion. Meat julienne mode. Carrots are peeled and cut into long strips, if you have a special grater, you can use it. Chop a bunch of cilantro and a few cloves of garlic. Prepare spices and soy sauce.

Now we need to properly prepare funchose. Add a tablespoon of salt to boiling water. We lower the funchose and cook for 2 minutes, no more. After that, you immediately need to lower the funchose into cold water and leave it there for 10 - 15 minutes. Then we recline in a colander and let all the water drain. We cut the finished funchose into a length of about 7-8 cm.

Let's start cooking meat and vegetables. We will need to fry vegetables very quickly, they must remain half-cooked. Pour about 2 tablespoons of oil into the pan, heat well, fry the meat. In order for the meat to be fried and not stewed, you do not need to put the meat in a non-heated oil, and even more so salt it in advance. After 5 - 8 minutes, salt and pepper. Stirring constantly, fry for 15 minutes. Put the finished meat separately in a bowl.

Then we heat the pan again and sauté the onion for one minute, add a little soy sauce, sauté for another thirty seconds. Set aside separately in a bowl.

After that, pour vegetable oil into the pan, spread the carrots, add a little about 1 teaspoon, mix well, sauté under the lid for one minute. Transfer the carrots to a separate bowl. Pour the oil again into the same pan, put the sweet pepper and sauté for one minute as well. You don't need to cover the pepper. We have prepared vegetables.

We shift the funchose into a large salad bowl and combine all the prepared ingredients. Add ground coriander, black ground pepper, salt, red hot pepper, sugar, vinegar, sesame oil, garlic, soy sauce, chopped cilantro and mix everything gently. Glass noodle salad is ready! Enjoy your meal!

Recipe 6: Funchoza salad with mushrooms and vegetables (step by step)

It is quite simple to cook funchose at home, it does not take much time, and it always turns out very tasty and fragrant.

funchose - 300 grams;
champignons - 400 grams;
Bulgarian pepper - 1 piece;
carrots - 1 piece;
onion - 1 piece;
sesame - 1 pack;
soy sauce - 4 tbsp. spoons;
ginger - 1 piece;
garlic - 3 cloves;
sunflower oil - 2 tbsp. spoons

Bulgarian pepper cut into thin strips.

I grated the carrots on a Korean carrot grater. It can also be simply cut into long strips.

Cut the onion into thin half rings.

Wash mushrooms and cut into thin slices.

Now we put pepper, carrots and onions in a hot frying pan, and lightly fry for 5-10 minutes. While the vegetables are fried in boiling water, put the noodles and cook for 1 minute, then drain the water. You can also simply put the noodles in hot water for 6-7 minutes.

When the vegetables are a little fried, spread the mushrooms and continue to fry for another 10-15 minutes.

We rub the ginger on a grater, and pass the garlic through a garlic press. And put them to the vegetables, and fry for another 5 minutes.

Now put the noodles in the pan, mix

and add soy sauce. Continuing to stir for 3 minutes and turn off. Noodles should be served immediately.

Topped with sesame seeds.

Recipe 7: funchose salad with vegetables and cumin

Funchoza - 180-200 g
White cabbage - 150 g
Cucumbers - 2 pcs. (small)
Zucchini squash (or regular with a thick skin) - 1 pc. (medium, one and a half palms long)
Bell peppers - ½ each of medium-sized vegetables (red and yellow)
Green onions - 3-4 sprigs (only the green part)
Garlic - 3 small cloves
Vegetable oil - 2 tablespoons (we recommend olive oil)
Vinegar (choice of apple, rice, wine) - 3-3.5 tablespoons
Sugar sand - 2-2.5 tablespoons
Soy sauce (unflavored) - 4 tablespoons
Red chili pepper (ground) - 1/3 teaspoon
Black ground pepper - 1 pinch
Roasted sesame seeds (to taste) - about 2 teaspoons

Prepare funchose: pour boiling water over the noodles and let it brew for 5 minutes. Rinse in cold water (!) And recline in a colander.

Fry the zucchini: wash and cut lengthwise into 4 parts so that it is convenient to cut the seeds. We don't use them. After trimming, we will have the densest part of the zucchini, which gives little moisture when roasted.

Cut the zucchini into strips and fry in a well-heated pan with vegetable oil. Important: add a little salt and stir constantly, keep no more than 5 minutes. Our goal is to slightly soften the zucchini to "half-cooked".

At the end of frying, add green onions: cut the leaves into pieces 5-6 cm long and send them to the pan to the zucchini. Stir - 1 minute - remove from heat.

The rest of the vegetables are used raw in the salad. Shred the cabbage and lightly crush it with salt in a large bowl. It will be convenient to add all the ingredients here.

My sweet pepper, remove the seed-bearing plant, cut into thin strips. My cucumbers and also cut into strips. Use what is convenient for you - a Berner-type grater, a device for cutting Korean carrots, a sharp knife. The main thing is not to deviate from the principle of funchose salads with vegetables: even at home, for the traditional taste of the recipe, you need to achieve not thick cuts of vegetables.

We combine cabbage and zucchini, fried with onions, and mix. Add pepper, cucumber and noodles. We take into account that the noodles are very long: we will align the length with a slide and cut across into several parts. Sprinkle the salad with sugar. Season with garlic (which was passed through a crush), vinegar, soy sauce and spices. Optionally, add 1 tablespoon of sesame oil (will give an Asian flavor). Stir (it is convenient to do this with your hands).

Keep the salad in the refrigerator for 20 minutes. When serving, you can sprinkle with roasted sesame seeds.

Recipe 8: bright funchose noodle salad with vegetables

Funchose salad with vegetables has become one of my favorites. Firstly, you can cook it in a matter of minutes, and secondly, it turns out to be very tasty, moderately spicy and spicy. I serve this salad as a cold appetizer, but it can also be served as an addition to the main course, for example, fried potatoes or boiled rice. Try this dish and I'm sure it will become a salad favorite.