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Delicious salad with funchose and vegetables. Funchose salad with vegetables

Many, passing in stores past racks of pasta or cereals, have repeatedly noticed a strange overseas delicacy called funchose. It looks like a thin transparent noodle. But what is it, how to cook funchose and what are its key taste differences? Let's figure it out, and also try to cook the most delicious and favorite vegan recipe - fried Chinese noodles with vegetables.

Funchoza is a dish of Asian cuisine that has recently hit the Russian tables, as well as on the menu of pretentious restaurants, and, in fact, Asian cafes. Despite the complex and interesting taste, it is not difficult to cook it at home.

Before moving on to cooking culinary perfection, let's figure out what mistakes to avoid, what secrets and recommendations to take into account, and in what other ways you can cook it.

Vermicelli secrets. 5 steps to culinary excellence

Since the birthplace of funchose is Thailand, we will not convince readers of its usefulness, because if you are familiar with the culture of the Thais, you know how carefully they approach the choice of healthy food.
Eating noodles is possible in large quantities and this will not affect your figure, because it consists of either rice or mung bean starch.

By the way! Mash (mung bean) has a good effect on women's health, rich in vitamins B1, B2, B3, B4, B5, B6, B9, C, E, K, as well as micro and macro elements.

Due to its composition, when cooked, fanchose acquires a transparent color, very similar to the color of boiled seafood. This gives the dish an Asian flavor and makes it more refined.
The noodles themselves, despite their lightness and airiness, are very nutritious and satisfying.

To make your dish more perfect, we advise you to consider our recommendations:

Funchoza absorbs all the smells of the ingredients with which it is prepared.
Noodles go well with meat, fish, seafood, vegetables.
Serving "glass noodles", depending on prescription may be cold or hot.
If you are going to cook - strictly keep the time, otherwise it will either stick together or stick to your teeth. Proper cooking makes it soft, slightly crispy.
When frying, be sure to keep the noodles in water.

Recipe for fried Thai (Chinese) noodles with vegetables

Draw your attention to! Each package of funchose has a recipe for its preparation, which you can use for cooking in the future. We offer an option that is as close as possible in taste to the traditional and suitable for vegans.

For cooking you will need:

250 grams of Chinese noodles;
2 carrots;
2 stalks of green onions;
200 gr fresh cabbage;
100 grams of germinated soybeans;
2 cloves of garlic;
1.5 cm of ginger root;
0.5 tsp hot red pepper;
3 tsp soy sauce;
100 grams of fresh peas;
2 tbsp coconut oil.

Good to know! Coconut oil in cooking is a good substitute for any vegetable oil, but in this case, add a little coconut flakes.

Step by step cooking method with photo

Cuisine: Asian

Servings: 4

Preparation time: 20 minutes

Cooking time: 20-30 minutes

Calories: 120 kcal per 100 grams

Important! When preparing Asian dishes, vegetables are cut into strips.

First you need to prepare all the ingredients. Chop the carrots or finely chop them into strips. Chop the green onion. Shred the cabbage into square slices. Grind soy, garlic, ginger.
Boil water and soak the noodles for 5-7 minutes. Rinse afterwards with cold water.

Next, heat the pan, pour vegetable oil, then lay out the noodles and give it fried view of the fire.
Separately, lay out the chopped garlic, ginger and sweat over a fire for 1-2 minutes.

Put the cabbage in there.
Add chopped carrots.

Sprinkle green peas, soy seeds and green onions.

Pour everything with soy sauce, pepper and salt.
Now you can lay out the noodles, mix.
The dish is ready to eat! Bon appetit!

On a note! According to some recipes, you can add bell pepper. This will make the taste fresher, but take you away from the traditional a bit.

Recipe with vegetables and mushrooms

The second recipe for cooking "fried funchose with vegetables and mushrooms"

Cuisine: Asian

Servings: 4

Preparation time: 10 minutes

Cooking time: 40 minutes

Compound:

Rice noodles - 250 grams;
Bulgarian pepper - 1 piece;
Carrots - 1 piece;
Zucchini - 1 piece;
Onion - 1 head;
Tomato - 1 piece;
White mushrooms - 150 grams;
Cabbage - 100 grams;
Fresh garlic - 2 cloves;
soy sauce to taste;
Olive oil - 2 tablespoons;
Greenery for decoration.

Steps for cooking noodles with vegetables:

Prepare vegetables - for this, finely chop the onion in separate bowls, chop the carrots, tomatoes, chop the zucchini, mushrooms, and pepper into strips.
Pour boiling water over funchose for 5-7 minutes.
Fry the onion in olive oil until golden brown, add pepper, zucchini, carrots.
Simmer vegetables until tender.
Add mushrooms, simmer for 4-5 minutes.
Lay out the tomatoes and cabbage. Leave on fire for 3-5 minutes.
Mix everything with garlic, ginger and soy sauce.
Add noodles. Mix.
Serve warm, garnished with a sprig of greens.

Advice! 2-3 minutes before cooking in any of the recipes, slice a pickled cucumber and mix it into the noodles. The taste will change significantly and become more spicy.

In conclusion, I would like to add - do not be afraid to try something new. The main thing is to understand what and how to cook, strictly follow the cooking technology, select fresh ingredients and not replace them yourself with others.

As the Thais say, "a fish dies because of its mouth." We draw conclusions - our food should not only be tasty, but also more selective and healthy, ideally with vegetables and fruits. Enjoy your meal!

Cook according to the recipe from the video:

Funchoza with vegetables is a dish prepared on the basis of bean noodles, which is also called "glass" or "cellophane". This versatile ingredient, popular in Asian cuisine, is used to make hot wok stir fries and even salads. Some of the variations of the latter will be considered in the following recipes.

Funchoza with vegetables - a cooking recipe with which you can quickly and easily create spicy Asian food. The technology is simple: the noodles are boiled for several minutes and combined with thinly sliced vegetables and a sweet and sour marinade. Vegetable components, like the sauce, can vary, which provides a variety of flavors.

Ingredients:

funchose - 200 g;
carrots - 50 g;
sweet pepper -3 pcs.;
cucumber - 50 g;
vegetable oil - 30 ml;
soy sauce - 40 ml;
rice vinegar - 20 ml.

Cooking

Pour boiling water over the noodles for 7 minutes.
For the sauce, mix oil, soy sauce and vinegar.
Cut carrots, cucumber and pepper and season with sauce.
Add noodles.

Funchoza with chicken and vegetables - recipe

Funchoza with chicken and vegetables is a bright representative of rich complex dishes, which contains the necessary nutrients, perfect taste and excellent dietary qualities. Transparent noodles, chicken meat and vegetables - a trio rich in protein and healthy carbohydrates and complement each other perfectly.

Ingredients:

funchose - 200 g;
chicken fillet - 250 g;
green beans - 150 g;
carrots - 50 g;
sweet pepper - 100 g;
garlic clove - 3 pcs.;
rice vinegar - 40 g;
vegetable oil - 50 ml.

Cooking

Cut the fillet, fry.
Boil the beans.
Pour noodles with boiling water for 7 minutes.
Dip carrots and peppers in a pan, add garlic.
Mix vegetables with meat, add noodles.
Chicken funchoza with vegetables seasoned with oil and vinegar.

Funchoza with mushrooms and vegetables is a lean and light salad that can satisfy fans of a healthy diet. Traditionally, mushrooms are served raw, but since the dish is adapted to European cuisine, they are pre-fried. In this recipe, pre-treatment only enhances their flavor, since the noodles and cabbage are neutral.

Ingredients:

champignons - 200 g;
funchose - 150 g;
head of cabbage - 1/4 pc.;
onion - 50 g;
vegetable oil - 40 ml;
mustard - 20 g;
soy sauce - 30 ml;
lemon juice - 20 ml.

Cooking

Pour funchose with hot water for 7 minutes.
Chop carrots and cabbage.
Saute mushroom slices with onions.
Whisk soy sauce, mustard, juice and oil - salad dressing with funchose and vegetables is ready, it remains to pour it over the salad.

And vegetables - a traditional Asian hot dish, in which special attention is paid to the meat product. You should choose lean meat: it is perfect for such dishes, as it does not require pickling and does not contain harmful fats, and quick frying retains juiciness, nutrition and expressive taste.

Ingredients:

beef - 300 g;
funchose - 150 g;
carrots - 100 g;
sweet pepper - 200 g;
soy sauce - 40 ml;
garlic clove - 2 pcs.

Cooking

Cooking funchose with vegetables requires thin cutting of the latter.
Cut and fry the meat.
Add vegetables, garlic and soy sauce.
Pour funchose with boiling water for 10 minutes.
Wash and mix with vegetables.
Meat funchoza with vegetables is a hot dish and is served immediately.

Funchoza with vegetables and shrimps - recipe

And vegetables - one of the most popular combinations of Asian cuisine, which is not easy to achieve perfection. Shrimps, like funchose, are not expressive in taste, and therefore require sauces, hot spices and culinary experiments. So, frying in sesame oil with hot pepper will add spice, and soy sauce - umami, that is, a pleasant taste.

Ingredients:

funchose - 150 g;
shrimp - 300 g;
carrots - 100 g;
sweet pepper - 100 g;
sesame oil - 50 ml;
chili pepper flakes - a pinch;
soy sauce - 30 ml;
sesame - a handful.

Cooking

Pour boiling water over funchose for 5 minutes.
Peel and boil shrimp.
Fry carrots and peppers in oil with chili.
Add shrimp, noodles, pour in the sauce.
Funchoza with vegetables is served garnished with sesame seeds.

Funchoza with meat and vegetables is tasty, spicy and can complement a variety of pork recipes. The most common involves marinating in sauces and spices for four hours. When roasting, the meat not only becomes softer, but also retains its taste during long periods of storage, which is very important because the dish is prepared for the future.

Ingredients:

funchose - 250 g;
pork - 200 g;
honey - 20 g;
soy sauce - 50 ml;
sugar - 20 g;
sweet pepper - 100 g;
carrots - 1 pc.

Cooking

Mix honey and sauce.
Marinate the meat for 4 hours.
Cut vegetables, add sauce and sugar.
Boil funchose.
Fry the meat in the marinade.
Combine everything and mix.

Funchoza with vegetables and seafood - recipe

And vegetables - a light and nutritious salad that can diversify the diet menu. This appetizer belongs to the category of food that is best prepared in advance. Over time, the components exchange juices and become richer and more aromatic. This dish is best served after a few hours.

Ingredients:

funchose - 100 g;
sea cocktail - 500 g;
sweet pepper - 100 g;
garlic clove - 3 pcs.;
ginger - 1/4 pc.;
vegetable oil - 60 ml;
lemon juice - 20 ml.

Cooking

Boil funchose.
Fry the sea cocktail.
Pepper cut into strips.
Whisk together oil, lemon juice, ginger and garlic.
Mix all ingredients, season.

Funchoza with vegetables in a wok

Funchoza fried with vegetables in a wok is a traditional cooking technique in Asian cuisine, the feature of which is quick frying in a special frying pan. Thanks to this method, vegetables acquire a slightly crunchy texture on the outside, juiciness inside and retain their vitamin composition, which makes it possible to rank the dish among a number of useful ones.

Ingredients:

funchose - 200 g;
sweet pepper - 1 pc.;
cherry tomatoes - 10 pcs.;
green beans - 100 g;
vegetable oil - 30 ml;
oyster sauce - 50 ml.

Cooking

Boil funchose.
Cut the vegetables and fry over high heat for 1 minute.
Add noodles, season, mix.

Korean-style funchoza with vegetables is a dish that fans of spicy Asian food will appreciate. The refreshing salad is easy to prepare: you just need to cut the vegetables thinly, mix them with the marinade and leave for several hours. The peculiarity of the snack is that it can be eaten either in an hour or in a week. In the latter case, the taste will only become richer.

Ingredients:

funchose - 250 g;
carrots - 100 g;
sweet pepper - 100 g;
cucumber - 50 g;
wine vinegar - 50 ml;
sugar - 20 g;
oil - 50 ml;
dried garlic - a pinch.

Cooking

Boil funchose.
Grate carrots for Korean carrots.
Thinly slice the pepper and cucumber.
Mix vegetables and noodles, add sugar, oil, vinegar and garlic.
Funchoza with vegetables is marinated for 6 hours.

And it will replace the bored mayonnaise monotony of the festive table with vegetables and surprise with a fresh, spicy taste. A light and nutritious dish has dietary properties, which is especially appropriate for plentiful, high-calorie feasts, and its simple and quick preparation is a way to forget about the long troubles with traditional food.

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, and 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 the vegetables are fully cooked (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 a 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 on a grater 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, ground black 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 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.

funchose - 50 g;
fresh cucumber - 1 pc.;
carrots - 2 pcs.;
Bulgarian pepper - 1-2 pcs.;
garlic - 2 cloves;
salt - ¼ tsp;
vinegar 9% - 40 ml;
soy sauce - 20 ml;
olive oil - 2 tsp;
seasoning for carrots in Korean - 0.5 tsp.

Not every Russian housewife is familiar with this oriental product yet, but you should definitely try funchose - healthy and tasty noodles usually appeal to absolutely everyone, and the fact that it is also very light, but at the same time satisfying, makes it a wonderful product in all respects .

FUNCHOSA- this is a thin rice or starch noodles (starch is used for preparation of mung beans, sweet potatoes, potatoes, cannes, yams, corn

41% or cassava). Often these noodles are also called glass noodles because of the characteristic transparency that they acquire after cooking.

HOW TO PREPARE FUNCHOSA.

To prepare a delicious salad with funchose or an appetizer, first of all, these noodles must be boiled properly.

If your funchoza has a diameter of up to 0.5 mm, you just need to pour it with boiling water, cover and leave for 5 minutes, then drain the water, if the noodles are thicker, then they are cooked in the same way as usual - they are dipped in salted boiling water, but boiled no more than 3-4 minutes.

DIGESTED FUNCHOSA will be sour, and undercooked will stick to the teeth, properly boiled glass noodles are soft, but slightly crunchy.

TO DO NOT STICK WHEN FUNCHOSA IS COOKING, you need to add vegetable oil to the water at the rate of 1 tbsp. for 1 liter of water.

If you bought funchose in the form of "hanks", you need to cook it as follows: tie a hank with a thread, pour water into a deep pan (1 liter of water per 100 g of noodles), put 1 tsp. salt and 1 tbsp. vegetable oil (based on 1 liter of water), bring to a boil, lower the skein of noodles, boil for 3-4 minutes, drain in a colander, place under cold running water, then take the thread and shake to glass excess water, put on a cutting board, remove the thread, cut the funchose across with a sharp knife into straws of the desired length.

11 RECIPES OF DISHES WITH FUNCHOSA!

1. FUNCHOSA IN KOREAN.

INGREDIENTS:

Funchoza vermicelli - 145 g,

Carrot - 100 g,

Fresh cucumbers - 145 g,

Sweet pepper - 45 g,

Garlic - 15 g,

Greens - 30 g,

Dressing for funchose - 115 g.

COOKING:

Pour boiling water over funchoza for 5-7 minutes, put it in a colander and rinse with cold boiled water. Chop all vegetables, except garlic and herbs, into thin strips, finely chop the herbs and garlic. Grind the chopped carrots with your hands until the juice appears. Combine all products and mix well, then leave for 2 hours in the cold to infuse, mix thoroughly before serving.

2. FUNCHOZA

INGREDIENTS:

Vermicelli Funchoza-100g.

Carrot-150g.

Bulgarian pepper-150g.

Cucumbers-150g.

Vegetable oil

Salt pepper,

ground coriander

COOKING:

Peeled onions, carrots, cucumbers and peppers cut into strips. Fry the onions in vegetable oil, add carrots to it, a little later - pepper. Prepare funchose (pour boiling water over it and leave for 5 minutes.) Rinse under running cold water. vegetables and cucumbers, salt, pepper, add coriander (or soy sauce). Let the funchose brew for an hour.

3. FUNCHOSA WITH MUSHROOMS AND VEGETABLES.

INGREDIENTS:

Rice noodles250g

Bulgarian pepper 1pc

Carrot 1pc

Zucchini 1pc

Tomato 1pc

White mushrooms, boiled 150g

Chinese cabbage 100g

fresh ginger to taste

Garlic to taste

Soy sauce

COOKING:

Bring the water to a boil, add salt, dip the noodles into boiling water, remove the pan from the heat and leave the noodles for 5-7 minutes. After we recline the noodles on a sieve to glass the water.

Heat up the olive oil in a frying pan. Put finely chopped onions and carrots into the oil. Fry until golden brown and add thinly sliced zucchini and pepper. Simmer vegetables until soft. Put the slices of mushrooms and simmer for a couple more minutes. Add finely chopped tomato and shredded cabbage. When the vegetables become soft, add chopped garlic, finely chopped ginger and soy sauce. Mix and put in the noodles. Stir, heat up and remove from heat.

4. FUNCHOSA WITH MUSHROOMS AND VEGETABLES.

INGREDIENTS:

Rice noodles 150 g

Sweet pepper 1 pc.

Carrot 1 pc.

Cucumbers 1 pc.

Champignon mushrooms 100 g

Fresh cilantro 20 g

Lemon juice 1 tbsp. l.

Olive oil 4 tbsp. l.

Soy sauce 8 tbsp. l.

White sesame 2 tbsp. l.

Water 50 ml

Garlic 2 cloves

Curry 5 g

MARINADE:

Soy sauce,

Lemon juice,

Olive oil

COOKING:

The peculiarity of this dish is unusually chopped vegetables - thin straws will certainly decorate the salad.

Mushrooms clean and cut. Dip in boiling water for 5 minutes, then drain the water and put the mushrooms aside. Peel carrots. Then cut the cucumber and carrot into thin strips with a vegetable peeler.

Next, cut the carrots and cucumber into thin strips. Take a small pepper (or half), remove the seeds and cut into thin strips. Pour rice noodles for 3 minutes with cold water, then drain the water and pour boiling water for 5 minutes. Meanwhile, prepare the marinade. To do this, take 50 ml of warm water, soy sauce, chopped cilantro, garlic (chopped), lemon juice and olive oil. Combine all ingredients in a saucepan and boil for 2 minutes over low heat. Mix vegetables, mushrooms, noodles. Pour marinade, mix everything and leave for 30 minutes.

Then put the funchose in a salad bowl and sprinkle with fried sesame seeds. The dish is ready.

5. FUNCHOSA WITH BEEF.

INGREDIENTS:

300gr. boiled funchose

1 tbsp vegetable oil

300 gr. Fillet of beef

2 small carrots

1 bell pepper (I used yellow)

1 bulb

2 garlic cloves

2 tbsp soy sauce

Salt pepper

COOKING:

Heat vegetable oil in a deep frying pan and fry the beef fillet in it,

Sliced into thin slices. When the meat becomes golden, add carrots and Bulgarian

Peppers, cut into thin strips, and an onion, cut into half rings.

Fry everything together for another 10 minutes, then add minced garlic, soy sauce, salt, black

Pepper to taste, and simmer for another 5 minutes.

Add pre-boiled funchose to the prepared meat with vegetables, carefully

Stir, cover and heat on the smallest fire for 2 minutes.

Pepper can be replaced with green radish, my family does not eat it, so I add pepper.

Bon appetit!))

6. FUNCHOSA

INGREDIENTS:

funchose noodles

Soy sauce

Black pepper,

Coriander,

Red pepper,

sodium glucomate

Ok lemon and salt - to taste,

COOKING:

Take funchose, pour boiling water over it and leave for 10 minutes. Put the funchose in a colander and rinse under running water, leave to drain.

Cut the meat into thin strips and fry in a pan until cooked, add funchose, soy sauce and simmer a little (3-5 minutes). Then add garlic, spices (black pepper, coriander, red pepper, sodium glucomate), mix and turn off the heat. Let it cool down a bit.

Grate carrots and cucumber on a Korean grater, add the contents of the pan to them, mix and add lemon juice to taste, salt. Bon appetit

7. FUNCHOSA WITH MEAT.

INGREDIENTS: meat-200-300g.,

Funchoza-200gr.,

Onions - 3.4 heads,

Korean-style carrot ready-300g. Can be more

A little bit of vinegar

Seasoning for carrots in Korean,

Salt pepper.

COOKING:

We cut the meat thinly (it is better if it is slightly frozen, then it is easier to cut it thinly), fry in vegetable oil, salt, add the onion chopped in half rings, lightly fry, add Korean carrots here, mix, warm up. In a larger bowl, combine the boiled funchose (it’s better to cut it right away) with meat and vegetables, add seasoning for Korean carrots, a little vinegar (as you like), salt if necessary, pepper. Let it cool, and of course try it !!!

8. FUNCHOSE WITH CUCUMBERS AND CARROTS.

INGREDIENTS:

100 g funchose,

60 g of carrots in Korean,

20 g soy sauce

2 cloves of garlic

1 fresh cucumber

Olive oil.

COOKING:

Boil the noodles, dry them, let them cool down. Cucumber cut into long thin strips. Combine noodles with carrots and cucumber, add soy sauce. Grind the garlic, mix with olive oil, season the salad and mix.

This is a basic funchose salad recipe. If you add, for example, pieces of fried chicken to these ingredients, you get a delicious salad with funchose and chicken - add products to your liking and invent your own recipes for salads with funchose - in principle, the possibilities in this case are endless, do not be afraid to show imagination. Suitable meat, and fish, and seafood, and a lot of options for other vegetables (eggplant, zucchini, sweet peppers, radishes, onions, etc.).

9. FUNCHOSA WITH MEAT (CHICKEN, PORK, BEEF).

INGREDIENTS:

700 g of meat,

250 g funchose,

1 carrot

1 onion

2 cloves of garlic

Soy sauce,

Olive oil,

Black pepper,

COOKING:

Peel the carrots and onions, cut the onion into half rings, grate the carrots on a coarse grater, cut the meat into thin strips about 0.5 cm thick. Boil the funchose, put it in a colander, pour over with cold running water, dry it. Heat the pan with olive oil, put the meat, fry for 5 minutes, pepper and salt, add the onion, mix, put the carrots, mix again, pour in the soy sauce, put the funchose and the garlic passed through the press, mix, simmer for 5 minutes, stirring, serve hot or cold.

Alexander Gushchin

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

Content

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

Funchoza - recipe

Advocates of diet food and gastronomic trends want to know how to make glassy starched mung bean noodles so that they turn out to be the right consistency, not too soft. For salads or second courses, it can be boiled, fried or combined. Then you need to season it with spicy or sweet sauce, combine with chopped vegetables, fried meat pieces, eggs.

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

How to cook

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

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

How to fry

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

Recipes with funchose

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

salad

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

Ingredients:

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

Cooking method:

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

in Korean

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

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

Ingredients:

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

Cooking method:

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

With Chiken

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

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

Ingredients:

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

Cooking method:

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

With vegetables

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

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

Ingredients:

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

Cooking method:

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

With shrimps

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

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

Ingredients:

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

Cooking method:

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

With mushrooms and vegetables

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

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

Ingredients:

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

Cooking method:

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

With meat and vegetables

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

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

Ingredients:

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

Cooking method:

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

With soy sauce

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

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

Ingredients:

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

For the second filling:

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

Cooking method:

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

With Korean carrot

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

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

Ingredients:

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

Cooking method:

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

Soup with funchose and chicken

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

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

Ingredients:

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

Cooking method:

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

Sauce for funchose

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

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