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New salads for the anniversary with funchose. Salads with funchose - four delicious recipes

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 tasty 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.

In a larger bowl, put 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.

Bon appetit!

Mayonnaise salads are unlikely to ever leave the table of a person who grew up in the country of the Soviets. "Olivier" and "Mimosa" will now and then be filled with splashes of champagne under the chiming clock, and "Spring" under a barbecue for May will not replace anything. But in the daily diet I want something more healthy and dietary. An excellent solution would be a salad with funchose and vegetables. This dish came from Asian cuisine and has long been loved by many housewives. Behind an unusual word for hearing, there is an elegant, translucent, thinnest noodles made from the starch of various plants.

About which country the authorship of funchose belongs to, disputes do not subside. Either they call it Chinese, then Japanese, sometimes even Indian ... Let's dwell on the definition of "Asian" so as not to offend anyone. You have probably seen such noodles in supermarkets. It is twisted into “nests” or folded in loose briquettes, grayish-white, brittle, smells barely perceptible of nuts or not at all. By the way, if under the label with the inscription "funchoza" you see a product that does not match this description, refrain from buying - you are being deceived.

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

Real bean noodles are rich in such substances:

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

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

Product usefulness

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

Funchoza is a product that can be safely eaten by dieters. The calorie content of such noodles is even slightly lower than that of buckwheat, the favorite cereal of all those who are losing weight. In addition, it is full of complex carbohydrates, and they do not allow the feeling of hunger to manifest for a long time, and there are almost no fats.
An essential detail is that real bean starch noodles can be present daily in the diet of people with diabetes. Such starch is not broken down to glucose. But read the label carefully, because funchose is already successfully made from potato and corn starch, and they have different characteristics.
You can also use "glass noodles" for people with chronic diseases of the digestive system. You just have to be careful with the choice of sauces.
Funchoza can be safely eaten by people with allergies. This product is gluten free.
B vitamins make it possible to add bean threads to the list of antidepressants that have a beneficial effect on the state of the nervous system.
Complex carbohydrates provide long-term energy, which is ideal for those who plan to go to the gym. Salad with such noodles is a great dish for lunch before training.

How and how much to cook noodles

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

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

Bean noodles are best served warm. Therefore, try to add it to salads immediately before serving.

It is impossible to cook dishes with funchose for the future. This product must be eaten immediately before it loses its taste and attractive aesthetic appearance.

Salad recipe with funchose and vegetables

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

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

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

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

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

Salad with funchose, vegetables and chicken

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

For 100 grams of funchose, prepare the ingredients:

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

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

Cut the meat into thin sticks, add spices and fry in hot oil until tender.
Chop the pepper into strips, onion - into halves of the rings, grate the carrots.
Fry the beans and onions until half cooked, add pepper and carrots, salt.
Boil the funchose or simply scald it with boiling water (see the cooking method on the package).
Put all the ingredients in a deep bowl, season with sauce and garnish with herbs if desired.

You can use the salad while still warm, and after an hour or two after cooking.

Salad with funchose, vegetables and shrimps

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

Salad is prepared from 100 grams of transparent noodles and products:

a dozen large shrimp or 300 grams of small ones;
half of Bulgarian pepper and carrots;
garlic and green onions to taste;
sesame.

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

We cook funchose, as indicated on the package, discard in a colander.
We cut vegetables into straws or three on a coarse grater, boil the shrimp, remove the shells.
Heat up the oil and sauté the vegetables until tender.
We spread ready-made shrimps, chopped onion feathers into the pan to the vegetable mix, squeeze the garlic.
Our salad is almost ready. It remains to add funchose, season it and sprinkle with sesame seeds.

This dish goes well both warm and as a cold appetizer. Before serving, garnish with chopped parsley or cilantro.

Light salad with funchose, vegetables and mushrooms

You can include any vegetable in this salad. The set that is proposed in the chicken salad recipe will be very good. Vegetables can be left fresh or fried with mushrooms. Everything depends on the imagination and preferences of the hostess. Such a dish with cherry tomatoes is also interesting - a beautiful, juicy, spicy and certainly not a hackneyed option.

For 100 grams of bean noodles you will need:

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

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

Prepare the noodles in the usual way and drain the water.
Cut the tomatoes into quarters, mushrooms into strips, tear the lettuce leaves into pieces that are convenient for eating.
Heat some oil in a frying pan and quickly fry the tomatoes. Remove and place on paper towels to soak up the oil.
Saute the mushrooms in the same pan. Here you can immediately throw sesame seeds or sprinkle them later on the finished dish.
Put all the ingredients in a bowl, season with teriyaki, soy sauce and oil. Spice up.

Salad with funchose, vegetables and asparagus

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

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

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

up to a pound of asparagus;
carrot and cucumber;
sesame;
coriander if you like.

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

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

You can cook exactly the same salad from soy asparagus (called fuju). To do this, first break it and soak overnight in salted water. You don’t need to blanch anything, in the morning just cut the fuju into convenient pieces and mix with all the ingredients.

Salad with funchose, vegetables and pork meat

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

For 100 grams of funchose, prepare the following ingredients:

300 grams of selected meat, preferably pork;
3 small onions;
bell pepper;
3 eggs;
carrot.

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

Cut meat, peppers and carrots into thin strips, and onions into quarters of rings.
Fry the onion in a frying pan, add the pepper and carrots.
Transfer the meat to the vegetables and fry until tender for up to half an hour. Season with salt and pepper 10 minutes before completion.
Boil the funchose, drain the liquid and transfer to a deep bowl.
Beat the eggs, salt and pour the resulting mass into a pre-oiled frying pan.
Fry the egg pancake on both sides, remove from the dish, cool and cut into the same pieces as the meat.
Put pork with vegetables and egg pancake to funchose, season with sauce.

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

Spicy funchose salad with Korean-style vegetables

In this dish, it is ideal to use Korean-style vegetables. They are best purchased ready-made in special stores or points on the market. If you already have experience cooking vegetables this way, you can make them yourself.

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

half a daikon radish and carrots in Korean;
half paprika;
soy meat 200 grams.

It is good to cook dressing in a Korean-style funchose salad with vegetables, not too complicated. Enough 1-2 tablespoons of pure, without additives soy sauce and a little lemon juice.

Boil the noodles as directed on the package. Pour into a colander to remove water.
Heat some oil in a frying pan and fry the vegetables in it.
Soak the soy meat in hot water and, after 7 minutes, add it to the vegetable mix.
Saute all ingredients together for another 5 minutes.
Put the vegetables with meat and the prepared funchose into a bowl, mix, add the sauce.

This salad is ideal to eat cold, as an appetizer, and not a main course.

Summer salad with funchose, vegetables and rapans

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

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

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

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

Fry the rapans for a couple of minutes, then muffle the fire and simmer until tender.
At this time, cut the onion into half rings, finely chop the garlic, ginger and chili. Finely chop peppers and zucchini.
We pass the onion with garlic, and after a couple of minutes we send the rest of the vegetables to them. Fry the whole vegetable cocktail for at least 5 minutes.
We prepare funchose, put it in a deep bowl.
Add glass noodles to almost ready vegetables, season the salad and crush with a pinch of turmeric.
The turn came to the rapans. Put them in the pan, mix well. Reduce the heat and simmer for an additional 10 minutes.

If you do not have enough spiciness, add dry red pepper - this salad will only benefit from such a neighborhood.

Calorie table for all salads

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

In order not to have to think whether and in what quantity this or that salad can be eaten while on a diet, refer to this table.

salad	calories, kcal
With vegetables	461
With vegetables and chicken	766
With vegetables and shrimp	690
With vegetables and mushrooms	695
With vegetables and asparagus	553
With vegetables and pork	1500
With Korean-style vegetables	712
With vegetables and rapana	691

Remember that the rate of calories per day is dependent on lifestyle and age. For women:

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

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

Funchoza is a product that is not yet familiar to us. But don't be afraid to experiment! These noodles themselves are almost tasteless, because they are saturated with aromas and relish of other ingredients of ready meals. It is unlikely that it will be possible to make a mistake and make it tasteless, therefore, when you see a package of funchose in the store, feel free to take it! You will definitely find something to cook with it.

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 prepared in many ways, as well as adding all kinds of ingredients (meat, vegetables, mushrooms, sausage, sauces) if desired. Chinese vermicelli is very satisfying, but it has practically no taste, so 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 subtleties 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. The classic 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 the simple funchose salad recipes.

Ingredients:

starch vermicelli - 150 g;
cucumbers - 2 pcs.;
sweet 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 Chiken

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 the 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 of the classic funchose recipe is 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. And the main secret of the funchose dish with eggplant and bell pepper is not to let the vegetables and noodles 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.
Bon appetit!

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 the 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

Recently, I often hear about this salad from my friends and acquaintances. So I decided to try what kind of animal this funchose salad with vegetables is. Rummaging through the shelves of a bookstore, I found a funchose recipe I liked and went to buy everything needed for a salad.

The most important thing that I needed to buy for the dish was rice noodles. That's what it said in the recipe. My choice was a product from a Korean manufacturer. I decided that if the funchose salad is an Asian dish, then the noodles for it should be from the original source. On that I decided.

And here I made a fatal mistake, as it turned out later. Below I will tell you how I got to the bottom of the truth. Real funchose is made from starchy transparent noodles! It is also called glass. After cooking, it becomes translucent. Unlike rice, which turns white and more

Here you goofed! Okay rice so rice. The main thing is the process of cooking funchose with vegetables remains unchanged. So come on, come on, you need to look at the composition of the noodles, otherwise I may panic early, drawing conclusions, focusing on its color. Suddenly, I was misled again. After all, before the heat treatment, the noodles were kind of slightly translucent.

No, that's right, it contains rice flour. Behind me is a joint. By the way, not only for me! Many culinary specialists unknowingly call rice noodles funchose, thereby embarrassing such a klutz like me. And many people make funchose salad from it without even realizing the existing difference between them. I will be like them. Let my noodle-vegetable salad be cooked in a Russian way.

Do you know who opened my eyes to this circumstance? Remember I talked about . Or rather, remember who told me about it. So he opened my eyes to funchose noodles. Andrey has already become for me an independent consultant on Asian cuisine.

I also cooked according to his recipe. No, so that he can immediately consult how to cook funchose salad with vegetables. Yes, only in such weather it’s not that you don’t want to go somewhere, you don’t want to leave the house. I already mentioned what a cataclysm we have on the street. Schools have even canceled classes. And on the phone with a Chinese friend, it’s difficult to ask all the intricacies of preparing a salad with funchose.

Okay, what is there! And before starting cooking, I want to say what good starch noodles are. It itself has neither taste nor smell, but it perfectly absorbs all the flavors of the products with which it is cooked, acquiring an amazing taste. Andryushka told me this too. Enough chatter. Time to have a bite to eat.

I'll try the funchose salad! Like a dream, my dreams may dissolve. When I shed tears over the noodles, unable to withstand such a metamorphosis.

Funchose salad with vegetables

200 grams of rice noodles;
3 multi-colored bell peppers;
1 large carrot or two small ones;
3 cloves of garlic;
1 fresh cucumber;
vegetable oil;
2 teaspoons of vinegar;
soy sauce;
salt.

How to cook

I fill the noodles with cold water and leave for 10 minutes. I have rice. You'd be better off getting starch. Well, what do you find!

Then I drain the cold water and pour boiling water over the noodles. First filled for five minutes. Tried it, didn't get it yet. Left five more. But if I cooked a funchose salad from starched noodles, maybe five minutes would be enough.

I drain the boiling water, rinse with cold water and let it drain.

cooking vegetables

Having tried funchose with vegetables, I remembered that I already had the good fortune to taste such a dish. And just in a Chinese restaurant. True, then did not pay attention to its name. Funchoza he or fructose. Delicious, okay. So my salad turned out no worse even with such underfunchose! And what kind of noodles do you cook such a dish with? With rice or starch?

By the way, the New Year is about to come. I'm just sure that you are off your feet looking for delicious salad recipes for the New Year's table. Consider yourself lucky and you found what you were looking for! Unusual, exotic, very tasty funchose salad with vegetables!

Also, don't forget about. Having won in it, you can cook a bucket of such a salad. Your guests will be delighted! And the last, closer to the new year, I want to cook a pineapple cake. Yummy! Stunned! In general, come take a look! And so that you do not get lost, your personal guide, who will never forget the way to my culinary blog.

Sincerely, Alexander Abalakov.

Funchoza, or as it is also called "glass noodles" is very good in soups and salads. It is made from starch, traditionally from mung bean starch, but now almost any starch can be used. Unlike rice noodles, which become dull white after cooking, funchose becomes almost transparent after cooking, which is why it got its second name.

Funchose does not have its own bright taste and smell, but it very well absorbs the aromas and tastes of the products surrounding it, and therefore thin “glass” noodles are very often used for soups and salads, where it serves as a wonderful filler and product that combines all other ingredients.

It is a pleasure to cook funchose itself - it is poured with boiling water and free. Waited a few minutes, washed and all. But carefully read the cooking instructions on the package so as not to get an unintelligible porridge instead of noodles.

The salad turns out very satisfying, tasty and harmonious. It is best served warm - you can also eat it cold, but warm is noticeably better.

To prepare a salad with funchose, you will need:

Funchoza
Bulgarian pepper 1 pc. Yellow is better, just so that different colors are present in the salad.
Carrot. 1 PC.
Hot peppers. 1 PC. Fresh.
Celery stalk. 1 PC.
Cucumber. Fresh. 1 PC.
Garlic. 1 clove.
Soy sauce. 2-3 tbsp. spoons.
Balsamic vinegar.
Vegetable oil.
Balsamic vinegar. 1 teaspoon.
Freshly ground black pepper.

We begin to prepare a warm salad with funchose.

Everything is quite simple.

First of all, cut all the vegetables thinly:

Cut carrots into thin strips or grate for Korean carrots.

Bulgarian and hot peppers - thin, thin straws.

Celery - cut crosswise into thin slices.

Cut the garlic lengthwise into very thin "petals".

Cucumber can be cut immediately, you can a little later. Cut into small thin sticks.

We carefully read the cooking instructions on the package of funchose. I soaked the noodles in boiling water for about 7 minutes. While mixing with vegetables, the noodles will not have time to digest.

During this time, heat the vegetable oil in a deep frying pan.

Put the carrots and celery into the hot oil. Quickly, 3-4 minutes, fry them until the vegetables are softened.

Add peppers to the pan, mix with carrots.

We also fry them a little until they begin to soften.

At this point, the noodles are already cooked, put the glass noodles in a colander and rinse them with cold water.

Add chopped garlic to the pan to the vegetables, heat it for a minute, pour soy sauce and vinegar.

Mix everything again. Adding

All vegetables should be limp by now, but still crispy on the inside. That is al dente, like Italian pasta.

Add funchose to the pan with vegetables and mix everything again. We let the noodles warm up after a cold shower in a colander and, at the same time, soak up the aromas in the tastes of vegetables, soy sauce and vinegar.