My husband and I love funchoza very much. Therefore, at home it is always available in dry form. An indispensable product for quickly preparing a salad.

I prepare funchose in different ways, using products that are available. One of the most favorite options is Korean-style funchoza. Funchoza plus fresh vegetables, dressing and voila, a quick and juicy salad appetizer is ready.

For dressing, I usually use oil, soy sauce, lemon and pepper (hot and black). But the store also sells ready-made dressing for Korean salads. The choice is large. You add it to the salad, and after an hour you can serve it.

I also use this option sometimes, without any problems. I add garlic for piquancy, it's a matter of taste here.

Korean-style funchoza prepared at home is light and juicy, perfect for barbecue.

These are the simple products we need today.

Pour boiling water over the funchose for 5-7 minutes.

Peel the carrots. Cut all vegetables into strips. I use a Korean carrot grater.

Rinse the funchose and drain in a colander. I cut the funchose with scissors to make it easier to eat.

Combine vegetables and noodles in a bowl. Shake the package with dressing thoroughly and add to the salad bowl.

Add grated garlic.

Mix the salad and put it in the refrigerator for an hour.

Funchoza in Korean is ready to serve. Bon appetit.

Funchoza salad is an Asian dish. It got its name from glass noodles (vermicelli) funchose. The light, thin, filling, and translucent-looking noodles that make up this salad are made from mung bean starch and sometimes yams, cassava, and sweet potatoes. Other ingredients that funchoza salad cannot do without are hot sauces and pickled vegetables. Less commonly, meat, seafood and mushrooms are added to it. In recent years, the dish has become increasingly popular in our open spaces, because it is not difficult to make funchose even at home. Funchose is eaten both hot and cold.

Korean funchoza with vegetables

Cooking time – 30 minutes.

Servings – 3-4 pcs.

To make funchose with vegetables truly appetizing, the noodles (or vermicelli) for the salad must be selected and boiled correctly. Do not buy rice noodles - when cooked, they will turn milky white, which will not at all improve the appearance of the dish. It is best to find legume funchose, which is sold in the form of skeins. When finished, such noodles become translucent, as if made of glass, and slightly crispy. Season the boiled funchose with sauce, add vegetables and enjoy the unusual taste of the dish.

30 min. Seal

Bon appetit!

Advice: how to properly prepare funchose. Funchoza with a diameter of up to 0.5 mm is not boiled, but steamed with boiling water under a lid for 5 minutes. If your funchose is thicker, tie a skein of it with white or culinary thread and place it in a pan with salted boiling water and vegetable oil (per 100 grams of funchose: 1 liter of water + 1 tablespoon of vegetable oil + 1 teaspoon of salt). When the funchose boils, cook it for 3-4 minutes. Place the finished funchose in a colander, rinse under cold water and shake off excess liquid. Then place it on a cutting board, remove the thread and cut the funchose into strips of the required length.

Funchoza with chicken, asparagus and teriyaki sauce


Sometimes funchose is called Chinese noodles, Thai paste, Korean or transparent vermicelli, etc. However, under all these names there are long, thin, fragile products made from starch dough that do not have their own distinct taste. This is why funchose is an ideal culinary filler - the taste of a salad with funchose depends entirely on the sauce and other ingredients. Funchose with asparagus, chicken and sweet and sour teriyaki sauce turns out to be very appetizing.

Ingredients:

  • Chicken fillet – 400-500 gr.
  • Asparagus – 200 gr.
  • Teriyaki sauce – 50-70 ml.
  • Vegetable oil - to taste.
  • Green onion – 1 bunch.
  • Salt - to taste.
  • Sesame grains – 15 gr.
  • Ground black pepper - to taste.

Cooking process:

  1. Chicken fillet, washed and dried, cut into portions, place in a bowl and pour in teriyaki sauce. Rub the sauce into each piece so that the meat is well marinated.
  2. After half an hour or an hour, when the meat is well marinated, fry it for 5-7 minutes in a hot frying pan in vegetable oil, stirring. The fire must be strong.
  3. Reduce the heat and cover the meat with a lid, let it simmer for 15 minutes over low heat.
  4. While the meat is stewing, boil the asparagus in salted boiling water. It cooks quickly; after 2-3 minutes of boiling, remove the asparagus from the pan and cut into portions. You can also use canned asparagus; you just need to remove it from the jar and chop it.
  5. Prepare funchose using one of the methods described above (see recipe No. 1) or follow the instructions for preparing funchose on the package.
  6. Strain the finished noodles from excess liquid.
  7. Add the funchose along with the chopped asparagus to the chicken in the frying pan. Simmer everything together under the lid for another 2-3 minutes over very low heat so that the funchose and asparagus absorb the taste of the sauce. But do not overcook the asparagus under the lid so that it does not become too soft.
  8. Wash the green onions and chop finely.
  9. Place funchose with chicken and asparagus in a serving plate, sprinkle with green onions and sesame seeds.
  10. Eat the dish hot!

Bon appetit!

Advice: how to diversify the taste of funchose. Season the salad with funchose with ready-made Asian sauces. For example, teriyaki sauce will give this dish a very seductive sweet and sour taste, rice sauce will add a slight sourness, and soy sauce will add a salty taste with a characteristic smell. In addition, teriyaki and soy sauces will color the funchose an attractive light brown color. If you wish, it is not difficult to prepare Asian sauces with different flavors at home by searching for recipes on the Internet.

Funchoza with vegetables and porcini mushrooms


Funchoza with porcini mushrooms and vegetables is a real feast of taste for any vegetarian gourmet! However, even the most avid meat eaters will not refuse such an amazing dish. This salad can be easily and quickly prepared on a weekday or for any holiday feast to surprise and delight your family and guests.

Ingredients:

  • Funchoza – 200-300 gr. (or 1 pack).
  • Boiled white mushrooms – 200 gr.
  • Medium carrots – 1 pc.
  • Onions – 1 pc.
  • Bell pepper – 1 pc.
  • Zucchini – 1 pc.
  • Peking cabbage – 100 gr.
  • Tomato – 1 pc.
  • Soy sauce - to taste.
  • Fresh ginger - to taste.
  • Vegetable (olive) oil - to taste.
  • Salt - to taste.

Cooking process:

  1. Let's prepare funchoza using one of the methods described above (see recipe No. 1). Or follow the cooking instructions on the package.
  2. Peel the onion, carrots, zucchini and bell pepper and cut into small strips.
  3. Cut the tomato into thin slices. Chop the Chinese cabbage thinly.
  4. Fry the onions and carrots together over medium heat in hot vegetable (olive) oil until golden brown.
  5. Add zucchini and bell pepper to the same pan and fry everything together until tender. Stir to prevent the vegetables from burning.
  6. 5 minutes before the vegetables are ready, add porcini mushrooms, pre-boiled and cut into strips, into the pan. Simmer everything together until the vegetables are completely cooked. However, make sure that the vegetables do not turn into porridge - they should have a slight crunch.
  7. Add chopped tomato and Chinese cabbage to the stewed vegetables, stir and simmer together for another 2 minutes so that the cabbage and tomato soften slightly.
  8. Finely chop the garlic and grate the ginger.
  9. Add funchose, finely chopped garlic and chopped ginger to the pan, mix with vegetables and mushrooms.
  10. Season the dish with soy sauce to taste. If necessary, add salt and pepper with black or red ground pepper.
  11. Eat this salad option hot or cold - whichever you like best!

Bon appetit!

Advice: Funchose can not be boiled, but deep-fried, and very quickly. Place dry funchose in a frying pan or pan with boiling oil, and after 2 minutes, remove with a slotted spoon, allowing the oil to drain. Fried funchose crisps well and tastes like the oil in which it was cooked.

Funchoza with vegetables and beef


Funchoza with pieces of fried beef and vegetables, seasoned with soy sauce, is such a delicious dish that you will want to cook it more than once! You can replace the soy sauce in the salad with any other Asian sauce, and the beef with pork or fried duck breast.

Ingredients:

  • Funchoza – 200-300 gr. (or 1 pack).
  • Beef fillet – 300 gr.
  • Medium carrots – 2 pcs.
  • Bell pepper – 2 pcs.
  • Onions – 1 pc.
  • Soy sauce - to taste.
  • Garlic – 2-3 cloves or to taste.
  • Vegetable (olive) oil - for frying.
  • Ground black (red) pepper - to taste.
  • Ground or fresh ginger - to taste.
  • Salt - to taste.

Cooking process:

  1. Prepare funchoza according to the instructions on the package or using one of the methods described above (see recipe No. 1).
  2. Fry the beef fillet cut into thin bars in hot vegetable oil.
  3. Cut the bell pepper and carrots into small strips, and the onion into half rings. Add vegetables to beef when golden brown.
  4. Fry everything together for another 5-7 minutes.
  5. Next, add soy sauce, pepper and chopped garlic to the dish, simmer for another 5 minutes until the vegetables are completely simmered.
  6. Add funchose to the finished dish, mix gently and simmer under the lid for 2 minutes over low heat.

Bon appetit!

Advice: Sweet radish will refresh this dish well. If you like radish, cut it into thin strips and add to the salad along with funchose so that the radish simmers a little under the lid along with the rest of the ingredients

Funchoza with seafood


Funchose with seafood turns out to be moderately sour. For this salad, you can use one type of seafood, for example, shrimp, or a cocktail of a variety of seafood. Moreover, with a cocktail, the salad will turn out even more appetizing, because its taste will be more exotic.

Ingredients:

  • Frozen seafood cocktail – 400 gr.
  • Onions – 1-2 pcs.
  • Butter – 50-70 gr.
  • Milk – 100 ml.
  • Soy sauce – 2 tbsp.
  • Oyster sauce – 2 tbsp.
  • Rice vinegar – 3 tbsp.
  • Cucumber – 1 pc.
  • Bell pepper – 1-2 pcs.
  • Garlic – 3-4 cloves or to taste.
  • Salt - to taste.
  • Ground black pepper - to taste.
  • Parsley – 1 bunch.

Cooking process:

  1. Let's make the salad dressing. Chop the garlic and combine with 1 tablespoon of rice vinegar and 1 tablespoon of soy sauce.
  2. Cut the bell pepper into strips, the cucumber into strips and chop the parsley (if you like it spicy, then add finely chopped hot pepper).
  3. Pour the dressing over the vegetables and stir until they are well marinated.
  4. Prepare funchoza as indicated in the instructions on the package, or using one of the methods described above (see our recipe No. 1).
  5. Season the cooled and strained funchose with 1 spoon of rice vinegar and stir.
  6. Fry the onion in butter until translucent.
  7. Add frozen seafood, milk, oyster and soy sauces, 1 tablespoon of rice vinegar to the onion, mix and simmer under the lid all together for 3-5 minutes.
  8. Place the funchoza on a large dish. Place stewed seafood with sauce on top of the funchose, and pickled vegetables next to it.
  9. Eat this dish hot.

Bon appetit!

Salad with funchose is a widespread, tasty appetizer, which, in addition to tender rice noodles, includes vegetables, exotic spices, pickled peppers and all kinds of greens. You can easily make such a tasty dish yourself at home, and we will tell you how to prepare funchose salad in our 4 step-by-step recipes.

It is not possible to prepare the noodles at home, since the Chinese produce them using special technology, but stores and other retail outlets offer a significant assortment of ready-made funchose. It’s worth remembering - before buying this “overseas” product, be sure to look at the packaging. It should contain detailed instructions and a preparation diagram in Russian. Also, pay attention to the color and smell of the noodles. Real funchose should be transparent, and the smell should vaguely resemble a nutty aroma.

The best salad recipes with funchose

Each of our recipes for salad with funchose is a simple dish, mastering the preparation of which is a mere trifle, the only “but” is the correct cooking of the noodles. There is no need to cook glass noodles completely until they are mushy. It is enough just to pour boiling water over it for 5 minutes, or put it on fire and count 3 minutes. The result will be the same. The indicator of readiness of the noodles will be gray color and softness, after which it is recommended to add a little olive or sunflower oil to prevent them from sticking.

Funchose salad with vegetables

Funchose salad with vegetables is the most popular dish using glass rice noodles. The noodles go perfectly with peppers and cucumbers. This dish will go perfectly with meat or can be eaten as a separate independent snack. First, let's discuss the ingredients for cooking, and then step by step we will analyze the process of creating a dish:

  • Noodles - 250 gr;
  • Bell pepper - 2 pieces;
  • Sesame oil - 1 large spoon;
  • Cucumber - 2 pcs;
  • Black pepper (ground);
  • Soy sauce - 3 large spoons.

That's it, now our simple cooking instructions:

  1. Place the funchose in a container and pour boiling water over it. Cover with a lid and leave the noodles for 5 minutes.
  2. Drain the water and place the finished noodles on a cutting board. After the noodles have cooled slightly, cut them into pieces.
  3. We wash the vegetables. Cut peppers, cucumbers, tomatoes into long thin slices.
  4. Place the chopped vegetables and noodles on a plate, mix and season with sesame oil, pour over the sauce and pepper.

Funchose salad with vegetables is ready - serve hot!

Salad with funchose and chicken

If you want to try something unusual and original, then we offer you the preparation of a salad with the addition of chicken, sesame and cucumber. Garlic, spices, and soy sauce will give the appetizer a spicy, pleasant taste, while bell pepper and cucumber will add a fresh note, while carrots will add bright war paint. Ingredients needed to create the dish:

  • Rice noodles - 100 gr;
  • Cucumber - 2 pcs;
  • Bell pepper - 1 piece;
  • Chicken fillet - 200 gr;
  • Green onions (leaves) - 50 g;
  • Onion - 1 head;
  • Garlic - 3 cloves;
  • Sesame seed - 3 small spoons;
  • Rice vinegar - 3 small spoons;
  • Vegetable oil - 3 large spoons;
  • Soy sauce - 2 large spoons;
  • Black and red pepper;
  • Ground ginger.

The preparation scheme is as follows:

  1. Pour boiling water over the noodles, cover with a lid and leave for 5 minutes.
  2. Wash and peel the vegetables. Cut the pepper into thin strips, cucumbers, onions into cubes, grate the carrots.
  3. Cook the chicken fillet until tender and cut into small pieces.
  4. Finely chop the green onion leaves.
  5. Fry bell pepper, onions and carrots until golden brown.
  6. Mix all these prepared ingredients in a separate bowl.
  7. Add soy sauce, vinegar, vegetable oil, chopped garlic, spices and mix everything thoroughly again.

The salad with funchose and chicken is ready, all you have to do is sprinkle sesame seeds on top and serve.

Korean funchose salad

When we come across Korean salads in markets and supermarkets, we are surprised by their amazing ease of production and the absence of heat treatment (passivation, frying, etc.). This is exactly the kind of Korean-style funchoza salad that we suggest preparing for you. Cooking takes 15 minutes. The ingredients to create the dish are:

  • Rice noodles - 400 gr;
  • Korean carrots - 80 gr;
  • Cucumbers - 100 gr;
  • Bell pepper - 50 gr;
  • Garlic - 2 cloves;
  • Soy sauce - 2 large spoons;
  • Korean sauce for dressing - 1 package.

Instructions for creating a dish, step by step:

  1. Soak the rice vermicelli, as stated in the instructions, for no more than 10 minutes, then remove and place in a pan of boiling water for 2-3 minutes.
  2. After this time, transfer the finished noodles to a colander. Let the water drain and then place it in a large bowl.
  3. Add chopped garlic, diced vegetables, pour Korean dressing on top and mix with your hands. Let the salad sit for 1 hour, season with soy sauce and serve.

Simple culinary manipulations, 10 minutes of free time and a delicious, savory snack or dietary side dish is on your table.

Salad with funchose and cucumber - basic recipe

There are quite a large number of people who love Japanese-Korean cuisine, and soy sauce and funchose in particular. For all such lovers, we have “prepared” an easy salad recipe that will definitely suit your taste. You will need:

  • Funchoza - 100 gr;
  • Korean carrots - 60 gr;
  • Soy sauce - 20 gr;
  • Garlic - 2 cloves;
  • Fresh cucumber - 1 piece;
  • Olive oil.

The preparation scheme is short and easy, we proceed as follows:

  1. Boil the noodles, let them dry and cool.
  2. Cut the cucumber into thin strips. Combine noodles, cucumber and carrots and add “liquid soy”.
  3. Add olive oil to the chopped garlic, season the salad with this mixture and stir.

That's it, we told you about all the most delicious and easy-to-prepare salads using funchoza noodles. Looking at the photos in this article has probably whetted your appetite. Cook, try it yourself and treat your loved ones and friends!

For salad, funchoza can be prepared in two different ways:

  1. Soak the noodles in hot water for 5-7 minutes, remove and rinse under cold water. This funchose is prepared for cold salads.
  2. Place the noodles in cool water, water temperature about 30 degrees for 30-40 minutes. Remove and dry a little. This funchose goes into hot stir-fried salads and soups.

Let's look at the Korean recipe with step-by-step photos:

  • Funchoza- 100g
  • Fresh cucumber- 100g
  • Carrot— 70 grams
  • Bulgarian pepper— 30 ​​grams
  • Garlic- 4 cloves
  • Dressing for funchose

    • How to prepare salad with funchose in Korean

    1 . Place the noodles in a deep cup.

    2 . Fill with hot water, temperature 30 degrees. Leave for 5-7 minutes. Rinse in a colander under cold water.


    3     . Chop the cucumber and bell pepper on a Korean carrot grater or cut into thin strips.

    4 . Also chop the carrots and add to the funchose and vegetables.


    5     . Season (Korean dressing for funchose of various brands is taught in the store), stir.

    Delicious salad with funchose is ready

    Bon appetit!

    The word “funchoza” appeared in the vocabulary of European culinary specialists not so long ago. But now there are few specialized TV shows or thematic magazines that can do without it. For those who are still unfamiliar with funchose, it is worth making some explanations. Funchoza or glass vermicelli is a type of dry pasta popular in Southeast Asia and made from starch.

    Yes Yes. Contrary to popular belief, funchose has nothing to do with rice noodles. It is made not from rice flour, but from starch. Moreover, in the classic (and not the cheapest) version, not from any starch, but obtained from golden beans, known in our country as mung beans or mung beans. Less commonly, sweet potato, yam or cassava starch is used for the same purpose. Well, our stores usually sell just the most budget-friendly version of glass noodles. It is made from the usual corn or potato starch.

    Unlike rice noodles, funchose does not have its own taste and smell. Therefore, all dishes with this ingredient necessarily contain a large amount of herbs and spices, and are also flavored with soy sauces. By the way, for the same reason, funchose is not used as an independent side dish. In most cases, it is included in thick soups, a variety of meat dishes and numerous salads. It’s the latter that is worth talking about in more detail.

    Salad with funchose and chicken

    Strictly speaking, this recipe cannot be called 100% a salad. In fact, this is a full-fledged second course. But if you don’t find fault, you can classify this masterpiece of Asian cuisine as a warm salad. For it you will need:

    • funchose – 150 g;
    • chicken fillet – 200 g (you can take any part of the bird);
    • bell pepper – 2 pcs.;
    • garlic – 3-4 cloves;
    • water – 100 ml;
    • dill, parsley, black pepper, salt - to taste.

    First you need to grind the ingredients. Cut the chicken meat into cubes, onion into quarter rings, pepper into strips, grate the carrots on a fine grater, crush the garlic in a crush.

    Heat a frying pan over a fire, pour in the oil and add the chicken. As you know, poultry meat releases juice in such situations, so you need to fry the chicken until all the liquid has evaporated. In this case, the pieces of meat must be stirred constantly. When the juice has evaporated, add the onion and carrots to the pan and continue frying, bringing the vegetables until soft. Now place the bell pepper in the frying pan, add water and, cover with a lid, simmer the salad for about 10 minutes.

    During this time, you can prepare funchose. Place glass vermicelli in boiling, slightly salted water and cook for 4-5 minutes. Then drain the funchose in a colander and rinse with cold water. After this, the “noodles” must be cut into small pieces, about 4 cm long. The most convenient way to do this is with culinary scissors.

    Now you need to mix all the ingredients in a salad bowl, add salt, pepper and mix. Serve the salad by first garnishing it with fresh herbs.

    Salad with funchose and crab sticks

    If we talk about salads in the usual sense, then funchose with crab sticks can be an excellent appetizer. You can make this salad with the following ingredients on hand:

    • funchose – 100 g;
    • crab sticks – 200 g;
    • canned corn - 1 can (about 400 g);
    • bell pepper – 2 pcs. (approximately 200 g);
    • low-fat sour cream – 150 g (10-15% fat content is best);
    • black pepper, salt - to taste.

    Brew funchoza with boiling water. Finely chop the crab sticks and bell pepper. Drain liquid from corn. Place the funchoza in a colander and allow excess water to drain. Mix all ingredients in a salad bowl, add salt, pepper and sour cream.

    In theory, such a salad can be dressed with mayonnaise, but in this case it is better to add a couple of hard-boiled and finely chopped chicken eggs to the listed ingredients.

    Another variant

    You can make it even more interesting. Pour boiling water over funchoza and leave for 5 minutes. Beat raw eggs thoroughly and fry in heated vegetable oil. Allow the resulting “pancake” to cool. Rinse the funchose under running cold water, let the remaining water drain and chop a little with culinary scissors. Roll the cooled egg pancake into a roll and cut into thin strips. Chop the crab sticks finely too. Mix all the ingredients, new and indicated at the beginning of the recipe, add salt, pepper and season with mayonnaise.

    Salad with funchose and Korean carrots

    Simple option

    The simplest version of salad with funchose can be prepared in just 10 minutes. To do this, you need to brew the vermicelli, rinse it and mix it with Korean carrots. Salt the resulting snack and sprinkle with soy sauce. Ready!

    This option, although tasty, is not particularly interesting from a culinary point of view. Therefore, it is worth turning to a more refined variety of salad with funchose and Korean carrots.

    Option 2

    For this salad you will need a few more ingredients than for the simple version. More specifically, you will have to prepare:

    • funchose – 250 g;
    • Korean carrots – 200 g;
    • broccoli – 100 g;
    • champignons – 100 g;
    • sesame seeds – 1 teaspoon;
    • vegetable oil - for frying;
    • soy sauce - for dressing.

    Prepare funchoza according to the instructions on the package, rinse and drain. If desired, vermicelli can be cut into pieces with scissors. Disassemble the broccoli into florets, boil for 3-4 minutes in salted water and fry along with thinly sliced ​​champignons in vegetable oil. There is no need to cook food for a long time. 10 minutes is enough.

    Mix funchose, carrots, broccoli and mushrooms in a salad bowl, season with soy sauce and let stand for half an hour so that the products are saturated with the aromas of spices present in Korean carrots. Before serving, stir the salad again and sprinkle with sesame seeds.

    Those who don't like broccoli can replace this product with cauliflower. The salad will not lose at all from this, and maybe even the opposite.

    Salad with funchose and vegetables

    Oddly enough, the closest thing to Korean cuisine is a salad with funchose and vegetables, and not with Korean carrots. In essence, apart from the funchose and spices that go into the dressing, there is nothing exotic in this appetizer:

    • funchose – 200 g;
    • carrots – 1 medium root vegetable;
    • bell pepper – 1 pc.;
    • fresh cucumber – 1 pc.;
    • ginger, chili pepper, coriander and garlic - 5 g each (take all seasonings dried and ground);
    • vinegar – 1 tablespoon;
    • sesame oil – 1 tablespoon;
    • sesame seeds, parsley and cilantro - to taste.

    It all starts again with brewing funchose in boiling water. When it has stood for 5-7 minutes, drain the vermicelli in a colander, rinse and drain. Cut the bell pepper into thin strips, and the cucumber and carrots can be grated on a Korean carrot grater. Once the main ingredients are prepared, you can start preparing the dressing.

    In principle, you don’t have to bother with preparing homemade dressing, but buy a ready-made mixture for funchose. But this is for the laziest. Moreover, preparing salad sauce does not take any effort or time. To do this, just pour all the spices (ginger, chili pepper, coriander and garlic) into a bowl, add soy sauce, sesame oil and vinegar. Mix the mixture thoroughly and the dressing can be considered ready.

    All that remains is to mix all the ingredients, add sesame seeds, chopped herbs and season with the resulting sauce. The salad must be thoroughly mixed and allowed to brew for about an hour in the refrigerator. After which you can serve the appetizer to the table.

    This version of the salad with funchose can be considered basic. If desired, you can add meat, seafood and other vegetables that are not on the main list. You can also complement any hot dish with this salad, using it instead of a side dish.

    Salad with funchose and meat

    This salad can also be classified as an appetizer. Still, this is perhaps a transitional stage between salads and main courses. Well, a salad is prepared from funchose and meat using stir-fry technology - this is when the products are quickly fried in hot oil in a wok or deep frying pan. For such an “a la salad” you need to prepare the following products:

    • funchose – 150 g;
    • meat – 150-200 g (beef is better, but lean pork is also suitable);
    • carrots – 1 medium root vegetable;
    • champignons – 100 g;
    • onion – 1 medium-sized head;
    • garlic – 4-5 cloves;
    • eggs – 1 pc.;
    • sesame and sunflower oil - for frying;
    • soy sauce – 3 tablespoons;
    • sugar – 1 tablespoon;
    • green onions and sesame seeds - to taste.

    First things first, you need to marinate the meat. To do this, you need to cut it, as for beef stroganoff, salt and pepper, mash it a little with your hands and put it in the refrigerator for 10-15 minutes. Now you can start preparing the sauce, i.e. Simply dissolve sugar in the soy component. At this point, the process of preparing the dressing can be considered complete.

    Thaw the mushrooms and cut into slices. Cut the carrots into slices. It is advisable to make them as thin as possible. Chop the garlic and onion as finely as possible. They just need to be fried in hot oil first. When these ingredients acquire a golden hue, you can add carrots to the wok. You shouldn't fry vegetables for too long. They just need to soften slightly. This will take 4-5 minutes. Place the prepared salad ingredients on a separate plate.

    Add a little oil to the wok, add the mushrooms and fry for about 10 minutes, then transfer them to a separate bowl. Now let's move on to the meat. It must be fried in the same oil for about 10 minutes, stirring constantly. When the pieces are fried on all sides, turn off the fire under the wok, cover the dish with a lid and let the meat simmer for another 5-7 minutes. And during this time you can do funchose.

    This time it is better to take thicker noodles and boil them in boiling water for 5 minutes, then drain them in a colander and rinse. When all the water has drained, cut the funchose into pieces of 7-10 cm each, place in a salad bowl, sprinkle with sesame oil and mix.

    It's time to make an omelet. To do this, pour the beaten egg into a greased pancake frying pan, distribute it over the entire frying surface, slightly rocking the pan, and fry for 3 minutes. Then carefully turn the egg pancake over, turn off the gas under the frying pan and leave on the stove for another couple of minutes. Place the finished omelette on a plate, and when it has cooled, roll it up and cut into strips.

    At this point, the preparation of the salad components is complete, so you can begin assembling it. First, you need to pour the sauce into the funchose and mix thoroughly so that the vermicelli is evenly saturated with it. Now you can add all the other ingredients, mix and, if necessary, add salt to the finished snack. The top of the salad can be lightly flavored with sesame oil and sprinkled with seeds of the same plant.

    Salad with funchose and shrimp

    Korean cuisine is unthinkable without seafood. So a funchose salad with shrimp is more than appropriate. In addition, it is well absorbed and generally very useful. To prepare it you need to prepare:

    • funchose – 100 g;
    • boiled shrimp – 300 g;
    • cherry tomatoes – 6 pcs.;
    • bell pepper – 1 pc.;
    • onion – 1 medium-sized head (preferably white);
    • garlic – 2 cloves;
    • soy sauce – 2 tablespoons;
    • lemon juice – 1/2 lemon;
    • vegetable oil - for dressing (olive or sesame);
    • cilantro or parsley - to taste.

    We must start again with funchose. Thin vermicelli can simply be poured with boiling water and kept in a covered container for 10 minutes. Thicker ones need to be cooked for 3-5 minutes. Then everything is as always - colander, washing, flowing around.

    Cut the peppers and onions into strips and preferably thinner ones, and the tomatoes into small slices. Boiled shrimp are easy to peel.

    To make the dressing, place finely chopped cilantro or parsley in a small ladle, add oil, lemon juice, soy sauce and 3 tablespoons of water. Mix the contents of the ladle and cook for 2-3 minutes.

    When the dressing has cooled a little, you can assemble the salad by mixing all the ingredients and seasoning with the resulting sauce. The finished appetizer should be allowed to brew for half an hour and then served.

    Salad with funchose and cucumber

    This is another type of salad with funchose and Korean carrots. All it requires is:

    • funchose – 150 g;
    • cucumber – 1 pc.;
    • Korean carrots – 150-200 g;
    • onion – 1 medium-sized head;
    • vegetable oil - for frying;
    • dill, parsley - to taste.

    So, cut the onion into rings and fry in vegetable oil until tender. After which you need to put it in a salad bowl and pour over the remaining oil after frying. Put Korean carrots there and mix everything thoroughly.

    Add pre-prepared funchose to the vegetables and mix all the products again. When the semi-finished product has cooled down sufficiently, add the last ingredients to it - chopped cucumbers and finely chopped herbs. Mix everything again and let stand for 30 minutes.

    Salad with funchose and beets

    And finally, a very simple salad that beet lovers will surely like. After all, this is the second most important component of this snack. To prepare it you will need the following ingredients:

    • funchose – 200 g;
    • beets - 1 large root vegetable;
    • garlic – 2-3 cloves;
    • vegetable oil – 2 tablespoons;
    • soy sauce - to taste.

    Boil the beets, cool under running cold water, peel and grate on a coarse grater. Prepare funchoza according to the instructions on the package and mix with beets. Add garlic crushed in a press to the salad and season it with oil and soy sauce, then mix everything.

    By the way, it’s a good idea to add pine or chopped walnuts to this salad.

    Video recipe for salad with funchose from chef Ilya Lazerson

    I guess I've been very lucky in my life. Even during the Soviet Union, for a whole year my employees were two Korean girls. It was they who taught me in those distant Soviet years how to truly cook Korean dishes. The girls told some secrets without which almost no one could make Korean salads. And for the first time they let me try Chinese rice noodles - exotic for that period - and taught me the recipe for Korean-style funchoza salad.

    How to choose the right ingredients

    • All ingredients, and there are quite a lot of them for a Korean salad, are taken in the amount of one piece, or half.
    • Funchozu - Chinese rice noodles or vermicelli- you can buy it in absolutely any market, you just need to pay attention to the date of manufacture and storage conditions - so that the product does not stick together.
    • When purchasing, please note that each TM has a different vermicelli diameter.
    • Vinegar (acetic acid), garlic, soy sauce and vegetable oil o – products required for Korean salads.

    Korean funchose recipe with vegetables

    A board for cutting vegetables, a knife, a saucepan, a spatula or slotted spoon, a strainer or colander, a vegetable peeler, a shredder, a garlic press, kitchen scissors, a spacious salad bowl.

    Ingredients

    Step-by-step preparation of rice noodle salad

    1. Boil 1 package of funchose in boiling, lightly salted water for two minutes, stirring the rice flour noodles occasionally.
    2. Place the finished noodles in a strainer or colander and rinse with cold running water. Without removing it from the colander, make several cuts in the funchose with kitchen scissors so that the length of the noodles becomes shorter, and transfer to a deep salad bowl.
    3. Dissolve the peeled raw carrots into thin strips on a shredder, lightly squeeze and place on top of the funchose.
    4. Cut one fresh salad cucumber in the same way as carrots - into thin strips, and place in a salad bowl.
    5. Thinly slice the red and yellow bell pepper halves into semicircles and place on top of the cucumber.
    6. Salt with a large pinch of a mixture of Chinese and sea salt, taken in a 1:1 ratio. Add half a teaspoon of ground coriander (cilantro seeds) and ¼ teaspoon of ground hot red pepper to the salad.

    7. Crush three cloves of garlic into the salad with a garlic press, add 1-1.5 tablespoons of soy sauce, pepper, add a little granulated sugar to taste and about 100 ml of vegetable oil.
    8. Mix the contents of the salad bowl thoroughly and let it brew for 30-40 minutes in a cool place, but not in the refrigerator.

    Video recipe

    I offer you to watch a short video about preparing a Korean salad with funchose and Korean carrots - a root vegetable cut in a certain way. Notice how easy and simple it is to prepare this exotic dish for our cuisine.

    Cooking time– 100 min.
    Quantity– 5-6 servings.
    Calorie content– 134 kcal/100 g.
    Kitchen equipment and utensils: grater, garlic crusher, colander, large salad bowl or deep bowl, bowl with lid, shallow plate, cutting board for vegetables, tablespoon, knife;
    pan.

    Ingredients

    Vermicelli funchose from rice flour1 pack
    Beef meat250-300 g
    Carrot1 PC.
    Table vinegar, 9%1 tbsp. l.
    Sunflower oil70 ml
    Sesame oil½ tsp.
    Soy sauce1 tbsp. l.
    Hot pepper (red and green)½ pcs.
    Fresh cucumbers2 pcs.
    Colored bell pepper, sweet1 PC.
    Garlic5-6 cloves
    Fresh cilantro1 bunch
    Coriander (cilantro seeds)pinch
    Adjika spicyon the tip of a knife
    Pepper mixturetaste
    Water (boiling water)1 l

    Step-by-step preparation of Korean funchose salad with meat

    Cooking vermicelli and meat


    Hot funchose after heat treatment must be washed with cold running water.

    Cooking vegetables

    While the vermicelli is completely free of water, you can chop all the vegetables.

    1. Slice two fresh small cucumbers into thin strips with a sharp knife. If you use a shredder, the cucumbers will give off excess juice, which is undesirable for a salad. Place the chopped cucumbers in a deep salad bowl.
    2. Also, chop one sweet bell pepper of any color lengthwise into thin slices and place it in a layer on top of the cucumbers.
    3. Slice one large peeled carrot into thin strips on a special grater-shredder and place in a salad bowl.
    4. Wash a bunch of fresh cilantro, cut off the stems, and finely chop only the green leaves.
    5. Chop half the red and green hot peppers into small pieces and place them on top of the carrots along with the herbs.
    6. Place the cooled fried meat on top of the chopped vegetables in a salad bowl, pour over one tablespoon of soy sauce and add ½ teaspoon of sesame oil.
    7. Lightly squeeze the cooled funchose with your hands and tear the vermicelli into short pieces, putting them in a salad bowl.

    Dressing the salad

    The most important point in preparing a salad is the correct dressing for Korean-style funchose.


    The finished salad should be allowed to stand in the refrigerator for an hour and a half, then stir again and serve. Bon appetit!

    Video recipe

    Funchose salad is quite easy to prepare, despite the large set of components. You just need to follow the correct order of adding them to the salad. Watch the video and see for yourself.

    How and with what to serve salad with funchose

    This salad with Chinese rice vermicelli can easily be considered one of the most versatile and elegant dishes. His can be served as a side dish, salad, appetizer or self-catering. It is good for a family dinner and will fit perfectly into a holiday table setting. This salad is not boring, and is always happily welcomed by family and guests.

    Basic truths

    • To prevent the funchose from sticking together when cooking, add a tablespoon of vegetable oil to the water.
    • It is easier to pour boiling water over funchoza for 5-7 minutes rather than cook it.
    • Before preparing funchose, you should carefully read the manufacturer's recommendations.
    • After cooking any Korean the salad must stand before being served.
    • Remember that the spiciness of the salad is “lost” over time.
    • If you don't like spicy food, add bitter seasonings to the salad a little at a time.

    Korean cuisine consists not only of salads - it is full-fledged first and second courses, spicy and not so spicy. But we liked them more on the domestic table bright and varied salads.

    • Ask how to prepare according to all the rules, served to the table for any festive occasion. I probably have never seen a more popular snack.
    • Another wonderful appetizer that is often put on the table is a spicy and original salad made from Chinese cabbage.
    • An original bright and quite spicy salad can become a real decoration for a festive feast. It competes with dignity with traditional beets and garlic under mayonnaise.
    • Well, as a first course, try to diversify your cuisine by preparing spicy soup.

    If you liked my Korean recipes, please leave your feedback at the bottom of the article. And also tell us which oriental dishes your family loves, and what you yourself prefer to cook on the eve of the holidays.