Salad with funchose: recipes with meat, chicken, vegetables, seafood, Korean carrots, how to cook classic and warm + reviews

Salads with funchose - four delicious recipes

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.

Making glass noodles

To perfectly prepare a salad with funchose at home, you first need to properly cook the starch noodles. Thin threads take an average of five minutes to prepare. This time is enough for the pasta to absorb moisture. The finished funchose is transparent and elastic. You can achieve perfect results using one of three cooking methods.

Traditional cooking. Pour a tablespoon of oil into a liter of water. Boil the liquid and drown the noodles in it. Leave for about four minutes. Drain in a colander and place under running cold water.
For a couple. You can use a double boiler or place dry threads in a water bath. This method is quite long, the noodles take at least ten minutes to cook.
Soaking. Boil water and remove from stove. Place dry threads inside and close the lid. Leave for five minutes. The noodles should be completely submerged in liquid. Drain the water and rinse with cold water.

People who are not accustomed to funchose need to gradually introduce the dish into their diet. Excessive consumption can cause indigestion, a feeling of heaviness, and gas formation. People with legume allergies should also consume noodles with caution.

Cooking salad with funchose - 8 very tasty recipes at home

Funchoza is a Korean salad, the main ingredient of which is thin rice noodles, which goes well with both vegetables and meat. Like all Korean dishes, funchoza salad is quite spicy, but very tasty. This is a delicious appetizer that can be served before the main course.

To prepare funchoza tasty and correctly, you don’t need to leave home, go to Korea, China, or go on a long trip to Japan. Making your own delicious salad with funchose at home from an available set of products is easy and quick.

About the benefits of funchose

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

In terms of the composition of useful elements, funchose is distinguished by the presence of B vitamins, as well as selenium, magnesium, calcium and eight amino acids, which are actively involved in the creation of new cells. Glass noodles have low energy value, but they contain fiber, which quickly saturates the body. Funchoza has practically no taste, but quickly absorbs the smell and taste of neighboring ingredients. Adherents of vegetarian cuisine and those who want to lose weight especially like to experiment with it.

Cooking features

Don’t be afraid that, being unfamiliar with Asian cuisine, you won’t be able to cook funchose correctly. There is absolutely nothing complicated in its preparation, the main thing is to know the basic principles.

Funchoza can be of different thicknesses. The choice of method for preparing it depends on this: thick noodles with a diameter of more than half a millimeter are boiled in boiling water for 3-4 minutes, a maximum of 5 minutes if the noodles are very wide. In this case, the technology differs little from cooking pasta: boil water, put funchose in it, cook for the right time, drain in a colander and rinse. The only thing that should not be allowed is for the funchose to be overcooked: it should be soft, but at the same time crispy. If the noodles are very thin, like a cobweb, they are not boiled, but steamed by pouring boiling water over them for a few minutes.
To prevent the funchose from sticking together, add odorless vegetable oil to the water when cooking it, 20 ml per liter of water. At the same time, funchose is prepared in a large saucepan, since 100 g of dry starchy noodles requires at least a liter of water.
Funchoza in the form of skeins is cooked in a special way: first, the skeins are tied with a thread, passing it through the center, and then boiled, washed, cut, removing the thread. In this case, oil must be added to the water in the amount indicated above.
If the salad dressing contains soy sauce, there is no need to add salt to the water in which the noodles are boiled. Otherwise, it is added at the rate of 1 teaspoon (without a slide) per 1 liter of water.
Funchose salad will taste better if it is allowed to stand in a cool place and soak in the aroma of the sauce and spices. It will be soaked in the sauce more quickly if the dressing is heated before adding to the salad.

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

How to prepare a salad with funchose - 8 delicious recipes

Korean funchoza with vegetables

Funchoza with smoked sausage

Funchoza - 500 gr.
fresh cucumber - 1 pc.
canned corn - 200 gr.
smoked sausage (any) - 250 gr.
mayonnaise - to taste (about 100 gr.)

Boil rice noodles in boiling salted water for 3-5 minutes. Drain in a colander. Rinse with cold water. Cut the funchose into pieces approximately 10 cm long. Cut the sausage into small cubes or narrow strips. You can have homemade boiled pork. Rinse the cucumber thoroughly. Cut into narrow strips or grate for Korean carrots. Mix funchose, sausage and cucumber. Open a can of canned corn. Drain the liquid. Add corn to mixture. Season the salad with mayonnaise.

Salad with funchose and beef

Funchose salad recipe with chicken

Turkey salad with broccoli and funchose

Chinese salad with funchose

To prepare it, chop the boiled noodles into small pieces. Boil 200 g of meat (preferably beef) and cut into strips. Cut 2 cucumbers, 100 g daikon radishes into strips, or grate them. Mix everything, add Korean carrots, season with soy sauce or adjika. Chinese salad with funchose is ready.

Salad with funchose and vegetables: recipes

Recently, Asian cuisine, which vividly combines acidity, sweetness, sharpness and spice, has become increasingly popular, so we have prepared for you a selection of recipes for salads with funchose and vegetables.

Funchoza or “glass” noodles are made from the starch of the mung fruit (legume) and are one of the main components of Asian dishes. It is included in various appetizers, salads, soups and side dishes. Traditionally, carrots, cucumber and bell pepper are added to salads with funchose, and garlic and soy sauce are used as seasonings.

With meat

“Glass” vermicelli goes well with all types of meat (pork, chicken and even lamb), so you can safely not adhere to the classic recipe and experiment - change products at your discretion. This recipe for salad with funchose and meat requires beef. The dish will turn out tender, tasty and light. Oregano and a teaspoon of cane sugar in the dressing will add piquancy to the dish.

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 leaves and pepper (for flavor) to the pan.
Drain the juice from the jar of peas, wash the tomato, cut into cubes.
Boil the funchose for 5 minutes, rinse under running water.
Prepare the marinade by mixing sugar, oregano and soy sauce.
Cut the beef into thin pieces and combine in a plate with the remaining ingredients: noodles, tomato, peas and marinade.
You can serve the dish either warm or cold.

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Salad with funchose and vegetables

Light, spicy, crispy salad is an excellent solution for vegetarians, those who follow a healthy diet, and simply for lovers of the Asian culinary style. Thanks to funchose, the dish turns out to be quite satisfying, and the vegetables saturate it with vitamins and fiber.

The big advantage of this salad is that you can prepare it more than once, but put the dish in the refrigerator and enjoy the unsurpassed taste for another 2-3 days.

Cooking time: 30 minutes Number of servings: 4

Ingredients:

funchose (150 g);
bell pepper – yellow, red and green (1 pc. each);
carrots (medium, 1 pc.);
fresh cucumber (medium, 2 pcs.);
leek (1 pc.);
parsley (several sprigs);
vegetable oil (2 tbsp);
garlic (2 cloves);
hot red pepper, dried (0.25 tsp);
coriander grains (0.5 tsp);
soy sauce (2 tbsp.);
rice vinegar (1 tbsp);
salt (to taste).

Preparation:

Pour boiling water over funchoza, cover with a lid, leave for 8 minutes, then rinse with cold water and let drain.
Wash the carrots and cucumber and grate them on a Korean carrot grater.
Cut off the white part of the leek, cut it in half and chop it into thin half rings.
Wash the peppers, remove seeds and cut into strips.
Finely chop the washed parsley.
Chop the garlic with a knife or press through a press.
Place all the prepared vegetables in a deep bowl, pour the coriander seeds, ground in a mortar, hot pepper and salt into the center on top.
Heat vegetable oil in a saucepan until lightly smoking and pour it over the spices. Then add rice vinegar and soy sauce
Mix the vegetables thoroughly, add funchose to them and mix again.
Place in the refrigerator for 3-4 hours.

Korean style spicy salad is ready. Bon appetit!

We offer you a step-by-step recipe for preparing the salad:

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 also be included in the family menu and cooked for lunch or dinner.

funchose - 200 g,
meat (pork) - 350-400 g,
1 pc. each: carrot, sweet pepper (bell pepper), fresh cucumber,
onions - a couple of pieces,
a couple of cloves of garlic,
one teaspoon each of coriander, paprika, a mixture of peppers, herbs,
three tablespoons of soy sauce and butter,
spoon of sesame seeds.

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

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

At the same time, we work with funchose, previously filled with cold water for 5 minutes. After draining the last one, 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 their crispy structure. Usually a few minutes are enough.

Add pork to fried vegetables and stir.

Having thrown the funchose into a colander and rinsed under the tap, we give time for all the water to drain.

Having placed the noodles in the contents of the frying pan, pour in the soy sauce, add all the spices, garlic, mix (one time will be enough). If necessary, you can add a little salt.

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

If suddenly, which happens extremely rarely in my evening homemade version, it happens that there is some funchose with vegetables and meat left, then the next day I serve it cold, like a salad.

Salad with funchose, vegetables and olives

The combination of funchose and olives is quite unusual, but surprisingly tasty. This salad will be an excellent appetizer for a holiday table or a complete side dish for meat and fish.

Cooking time: 30 minutes Number of servings: 2

Ingredients:

funchose (100 g);
fresh cucumber (medium, 2 pcs.);
bell pepper (1 pc.);
pitted olives (150-200 g);
garlic (1 clove);
French mustard (1 tbsp.);
soy sauce (2 tbsp.);
vegetable oil (2 tbsp.).

Preparation:

Pour boiling water over funchoza, leave covered for 8 minutes, then rinse with cold water.
Wash the bell pepper and cucumber and cut into thin strips.
Drain the liquid from the olives and cut into rings.
For the sauce, mix finely grated garlic, soy sauce, oil and mustard.
Place funchose and vegetables in a salad bowl, pour over the sauce and mix thoroughly.

If you don't like olives, try adding finely chopped gherkins or capers to the dish. This salad can be used as a base and by adding meat or seafood to it, you can create new culinary masterpieces.

Watch the video recipe for preparing a salad with funchose, vegetables and olives:

With cucumber

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

Ingredients:

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

Cooking method:

Place the funchose in a bowl full of boiling water, wait 4 minutes and place on a sieve.
Cut the bacon into thin strips and fry in vegetable oil for a few minutes.
Wash the cucumbers, peel them, cut into small oblong strips.
Rinse the green cilantro under running water and chop finely.
Mix glass noodles, herbs and bacon.
Salt, pepper, season with soy sauce.
To finish, sprinkle the dish with a small amount of walnuts and serve.

Salad with funchose, vegetables and shrimp

Fans of Asian cuisine will definitely like this salad. Funchoza goes well with all seafood. The result is a light and at the same time nutritious dish, rich in protein, vitamins and minerals. In addition to shrimp, squid, octopus or mussels will fit perfectly into the salad.

Cooking time: 30 minutes Number of servings: 4

Ingredients:

funchose (150 g);
onion (medium, 1 pc.);
bell pepper (medium, 2 pcs.);
carrots (small, 2 pcs.);
boiled-frozen shrimp (500 g);
green onions (for decoration, 50 g);
sesame seeds (2 tsp);
soy sauce, light (3 tbsp.);
garlic (2 cloves);
vegetable oil (for frying, 2 tbsp.);
dried cumin (to taste);
ginger, root (20 g).

Preparation:

Pour boiling water over the funchose and leave to steam for 8 minutes. Place the finished noodles in a colander and wait until all the liquid has drained.
Wash and peel the onions and peppers. Cut the onion into half rings, the pepper into strips.
Peel the carrots, grate them on a coarse grater, and fry them in a frying pan with heated vegetable oil for 3-4 minutes.
Add onion and pepper to carrots, fry vegetables over medium heat for 5 minutes.
Scald the shrimp with boiling water, add to the vegetables, pour in soy sauce, add cumin, chopped garlic, ginger and simmer covered for another 4 minutes. Let the mixture cool slightly.
Wash the green onions and chop finely.
Heat sesame seeds in a dry frying pan.
In a salad bowl, mix funchose, a mixture of vegetables and shrimp, sprinkle with herbs and sesame seeds on top.

Recipe 7: funchose salad with vegetables and kurzhut

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

Let's prepare the funchose: pour boiling water over the noodles and let it brew for 5 minutes. Rinse in cold water (!) and drain in a colander.

Fry the zucchini: wash and cut lengthwise into 4 pieces to make it easier to cut off the seeds. We don't use them. After trimming, we will be left with the densest part of the zucchini, which gives little moisture when roasting.

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

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

We use the remaining vegetables raw in the salad. Shred the cabbage and lightly mash with salt in a large bowl. It will be convenient to add all the ingredients here.

Wash the sweet pepper, remove the seed, and cut into thin strips. Wash the cucumbers and also cut them into strips. Use what is convenient for you - a Berner-type grater, a device for slicing 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 ensure that the vegetables are not cut too thick.

Combine cabbage and zucchini, fried with onions, and mix. Add pepper, cucumber and noodles. Let’s take into account that the noodles are very long: we’ll align them along the length with a mound and cut them crosswise into several pieces. Sprinkle the salad with sugar. Season with garlic (which has been pressed), vinegar, soy sauce and spices. If desired, add 1 tablespoon of sesame oil (will give an Asian flavor). Mix (it’s convenient to do this with your hands).

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

Salad with funchose, vegetables and fish sauce

Fish sauce is a popular seasoning in Asian cuisine. It is made from fermented small fish, most often anchovies. The sauce has a very rich, sharp aroma and a pronounced salty taste. Therefore, it must be added to dishes with caution and in minimal quantities so as not to interrupt the taste of other ingredients.

Cooking time: 30 minutes Number of servings: 4

Ingredients:

funchose (150 g);
fresh carrots (medium, 1 pc.);
celery, stalks (100 g);
yellow bell pepper (1 pc.);
red bell pepper (1 pc.);
garlic (2 cloves);
fish sauce (1-2 tsp/to taste);
rice vinegar (2 tbsp);
olive oil (1 tbsp);
basil greens (to taste).

Preparation:

Pour boiling water over funchoza, leave covered for 8 minutes, rinse with cold water, and drain in a colander.
For the sauce, mix finely chopped garlic, fish sauce, vinegar and olive oil.
Peel the carrots and grate them using a Korean carrot grater.
Cut bell pepper and celery into thin strips.
Wash the basil, dry it, chop finely. Leave a few of the most beautiful branches for decoration.
Mix vegetables and funchose in a salad bowl, pour in the sauce and stir. Let stand for 15-20 minutes.
Before serving, garnish the dish with basil sprigs.

If you don't have fish sauce, replace it with dark soy sauce with 1 tbsp. l. chopped anchovies. In addition to basil, you can add cilantro or sesame seeds to the salad.

We invite you to watch a detailed video recipe:

With seafood

Another component that can be used to diversify a starchy noodle salad is seafood. The result is a light and very healthy dish with lots of vitamins. The salad is suitable both for 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 simply.

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 bars.
Heat a frying pan with olive oil, sauté the thyme and garlic, then remove.
Place vegetables in oil soaked with the aroma of thyme and garlic and fry for five minutes.
Add seasonings, shrimp, mussels to the pan and fry for a few more minutes.
Dip the funchose in boiling water for 1-2 minutes, and then pour it into the frying pan with the rest of the ingredients.
Cook for 3-4 minutes, stirring constantly.
Add tofu and soy sauce to the finished dish.
Bon appetit!

Warm salad with funchose, vegetables and mushrooms

A light and aromatic salad suitable as a side dish for meat, an appetizer or a complete vegetarian lunch. Dressing with curry, garlic, soy sauce and cilantro gives the funchose a spicy-hot taste.

Cooking time: 40 minutes Number of servings: 4

Ingredients:

funchose (150 g);
champignon/oyster mushrooms (100 g);
carrots (medium, 1 pc.);
fresh cucumber (medium, 1 pc.);
red bell pepper (1 pc.);
soy sauce (3 tbsp.);
lemon juice (3 tbsp);
garlic (2 cloves);
cilantro (30 g);
olive oil (3 tbsp);
curry, seasoning (0.25 tsp);
sesame seeds (to taste);
salt (to taste).

Preparation:

Place the funchose in a bowl of cold water for 3 minutes, then transfer it to another bowl with boiling water for 5 minutes. Once the time is up, drain all the liquid from the noodles.
Cut the champignons into slices and boil in salted water for 5 minutes.
Boil 50 ml of water in a saucepan, pour in soy sauce, lemon juice, olive oil, add curry powder, chopped cilantro, and a clove of garlic passed through a press. Boil the mixture for 2 minutes, cool.
Peel the carrots, grate them on a coarse grater or use a Korean carrot grater.
Wash the cucumbers and peppers, dry them, cut into thin strips.
Mix funchose, mushrooms and vegetables in a salad bowl. Pour in the sauce and let sit for 15-20 minutes.
Sprinkle with sesame seeds before serving.

Chicken fillet, egg pancakes, chopped noodles, or your favorite nuts will add satiety to this salad. If desired, olive oil can be replaced with sesame oil - it will be no less tasty.

Watch the video recipe for the dish:

With Korean carrots

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

Ingredients:

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

Cooking method:

Leave the funchose in boiling water for 5-6 minutes.
Meanwhile, cut the pepper and cucumber into strips.
Place vegetables in a heated frying pan, pour over the sauce, and simmer over low heat.
After 5 minutes, add noodles and salt.
Mix all the ingredients of the funchose salad with Korean carrots in a frying pan.
Let the funchose salad cool and serve to guests.

Salad with funchose, vegetables and chicken fillet

A colorful dietary salad can decorate a holiday feast or become a complete dinner or lunch. A dish balanced in proteins, fats, carbohydrates and fiber, with a calorie content of less than 200 per 100 g, can fill you up for a long time.

Cooking time: 40 minutes Number of servings: 4

Ingredients:

funchose (100 g);
chicken fillet (300 g);
green beans (400 g);
champignon mushrooms (200 g);
onion (medium, 1 pc.);
tomato (2 pcs.);
olive oil (1 tbsp);
chives (for decoration, to taste);
salt, black pepper (to taste).

Preparation:

Pour boiling water over funchoza, let stand for 8 minutes under the lid, drain all the liquid.
Wash the green beans, cut into pieces 2-3 cm long, boil in salted water for 3-5 minutes, drain in a colander and rinse with cold water.
Wash the chicken fillet, dry with a paper towel, cut into cubes, fry in a frying pan with olive oil until golden brown.
Wash the mushrooms and cut into slices.
Peel the onion, chop finely, add to the frying pan with the meat, add salt and pepper and fry for another 3-4 minutes.
Place the mushrooms in the pan and cook over medium heat, stirring constantly until all the liquid released from the mushrooms has evaporated.
Wash the tomatoes, cut into slices.
Add boiled beans and tomatoes to the mixture of meat with mushrooms and onions. Simmer covered for another 10 minutes.
Add funchose to the slightly cooled mixture, mix well, let stand for 10-15 minutes.
Place on plates and garnish with green onions on top.

The salad can be served warm or prepared the day before and stored in the refrigerator (no more than two days). To add variety to the dish, try using lean beef or turkey instead of chicken, and replace the chives with cilantro or sesame seeds.

Lovers of hearty dishes will certainly like other recipes for salads with funchose in combination with chicken and meat.

Funchoza salad recipes

Funchoza (recipes for preparing salad at home are varied) is prepared with vegetables, chicken, mushrooms, seafood and meat. Among the variety of dishes presented, it is easy to choose the right one.

Funchoza in Korean

One of the most common options. The secret of the popular taste is a hot spicy dressing with a lot of garlic and cutting vegetables in such a way that you get long thin slices that imitate noodles.

Funchoza in Korean

Components:

glass noodles – 100 g (two nests);
carrots - one large root vegetable;
garlic – 4 large cloves;
vegetable oil – 160 ml;
table vinegar 9% – 75 ml;
ginger – tsp;
coriander - tsp;
ground black pepper - dessert spoon;
salt – 0.5 tbsp. l.;
sugar – 1.5 tsp;
chili pepper – 1 small pod;
water – 100 ml.

Sequencing:

Prepare funchose: pour boiling water so that the noodles are completely covered, leave for 7 minutes. Drain the liquid and rinse with a stream of water from the filter. Set aside.
Peel and rinse the carrots, grate them using a Korean vegetable grater, and set aside.
Boil 100 ml of water, add spices, vinegar, oil, sugar and salt, chopped chili and garlic, stir, bring to a boil and cool.
Combine noodles, carrots and dressing in a glass or ceramic bowl and mix. Keep in a cool place covered for two hours.

The finished dish can be decorated with fresh chopped herbs if desired; dill and parsley are suitable.

With vegetables and mushrooms

Funchoza (recipes for preparing salad at home involve the use of dried mushrooms) is made using shiitake wood mushrooms, which adds a Chinese flavor. They are pre-soaked and cooked until tender.

With vegetables and mushrooms

Instead of the rather exotic shiitake, you can use more affordable oyster mushrooms. If you purchase pickled mushrooms, the cooking time will be significantly reduced, since they will not require any additional manipulations.

Components:

pickled oyster mushrooms – 150 g;
fresh cucumber – 200 g;
sweet pepper – 2 pcs.;
red onion – 1 small onion;
funchose – 100 g;
garlic – 2 cloves;
soy sauce – 100 ml;
lemon juice -50 ml;
liquid honey – 2 tsp;
vegetable oil – 1.5 tbsp. l.;
red hot pepper – 1 pod;
salt - optional.

Sequencing:

Chop the onion, marinate in a mixture of water and table or apple vinegar (1:1).
Cut the mushrooms, cucumber and pepper into thin strips.
Prepare funchose.
Mix the ingredients for the sauce: soy sauce, oil, lemon juice, chopped garlic and chili, honey, add salt if desired.
Mix all ingredients thoroughly and pour in the sauce.

It’s best to serve after an hour to allow the flavors to mix and infuse and for the sauce to permeate the noodles.

With chicken in teriyaki sauce

Components:

chicken breast fillet – 300 g;
teriyaki marinade;
onion - 1 medium onion;
glass noodles – 100 g;
fresh carrots – 150 g;
fresh cucumber – 1.5 pcs.;
sweet pepper – 1 pc.;
soy sauce - glasses;
freshly squeezed juice of half a lemon;
ground coriander - tsp;
dried ground ginger - tsp;
pepper mixture - a couple of turns of the mill;
red hot pepper - half a pod.

With chicken in teriyaki sauce

Sequencing:

For this option, you must first prepare the chicken. Cut the breast fillet into thin strips and rinse. Then dry with paper napkins. Next, prepare the marinade – teriyaki sauce.
To prepare it, mix 4 tbsp. l. sunflower oil, 3 tbsp. l. 9% vinegar, a couple of tsp. liquid honey, half a glass of soy sauce, chopped garlic clove, a third of a glass of sesame seeds. Immerse the chicken in the marinade and place it in the refrigerator for 6 hours.
Pour hot water over glass noodles, soak for five minutes, drain.
Grate the carrots on a medium grater, cut the cucumber and sweet pepper into thin strips, onion into half rings and marinate in a mixture of table vinegar and water.
Fry the chicken in a hot frying pan without oil until golden brown, simmer for 10 minutes, covered, and cool.
Prepare salad dressing: mix soy sauce, lemon juice, spices. Mix chicken, noodles, vegetables, add filling.

Serve garnished with lemon or lime slices.

With boiled meat

A good option for a balanced, but at the same time light dish for lunch. For the salad you will need boiled beef. It is better to take pulp, cleared of fat and bones - this will reduce the calorie content of the dish.

With boiled meat

Compound:

boiled beef – 200 g;
bean noodles – 2 nests;
zucchini – 1 medium-sized fruit;
carrots – 1 pc.;
Chinese cabbage – 250 g;
sesame oil – 75 ml;
garlic – 3 cloves;
pickled ginger root – 50 g;
salt/pepper as desired.

Sequencing:

Chop the meat into strips.
Using a special knife or a loin grater, grate the zucchini (straight with the peel) and carrots, and chop the Chinese cabbage.
Mix the meat with the prepared noodles and vegetables, squeeze the garlic through a press.
Add pepper, ginger, salt and add sesame oil. Let it brew for half an hour - an hour.

When serving, parsley and oregano would be appropriate, and you can also lightly sprinkle with lemon juice.

With seafood

Seafood and funchose make an excellent flavor combination, which explains the popularity of the dish in Japan, whose cuisine has more than 15 different recipes. To prepare the salad, you can take a ready-made seafood cocktail with shrimp, mussels and octopus, or fresh frozen shrimp. The shrimp will have to be prepared first, which will further reveal their flavor.

With seafood

Compound:

peeled shrimp – 150 g;
glass noodles - 2 nests;
butter – 30 g;
sweet pepper – 1.5 pods;
soy sauce – 60 ml;
chili pepper – 1.5 pcs;
garlic – 1 clove;
rice vinegar – 20 ml;
sesame oil – 20 ml;
sesame seeds – 10 g.

Sequencing:

Melt a spoonful of butter in a frying pan, add chopped garlic. As soon as the characteristic aroma of garlic oil appears, add the peeled and washed shrimp and fry them over high heat, adding sesame seeds. Fry for no more than two minutes. Cool afterwards.
Combine shrimp with boiled noodles and mix thoroughly.
Thinly slice the bell pepper, chop the chili, add to the shrimp and noodles.
Pour sesame oil, rice vinegar, soy sauce over the dish and stir.

Serve the dish after half an hour, sprinkled with chopped onion. Funchoza (recipes for preparing salad at home take from 15 to 35 minutes of active preparation time) has an attractive appearance, balance and low calorie content.

For example, the vegetarian option contains only 108 kcal, and the salad with meat contains 345 kcal, but due to the content of negative-calorie cabbage and ginger, which accelerates metabolism, it will not lead to weight gain.

Salad with funchose and vegetables. Detailed recipe

Funchoza is a Korean glass noodle made from mung beans. You can prepare a lot of delicious dishes with it, but today we are considering a salad with funchose and vegetables, which with its lightness and taste can find a place on the table of any gourmet.

The calorie content of a salad with funchose and vegetables is only 106 kcal per 100 grams, which makes this dish practically dietary, but at the same time it is not comparable to other dietary dishes in terms of taste. These noodles are rich in vitamins B, E and PP, beneficial microelements, and do not contain gluten or cholesterol.

To prepare the salad, the following ingredients are required:

funchose glass noodles - 100 grams,
fresh cucumber - 1 piece,
fresh carrots - 1 piece,
sweet pepper - 1 piece,
greens - to taste,
sesame - 1 teaspoon.

First of all, take a responsible approach to choosing the glass noodles themselves. To make your salad with funfosa and vegetables tasty and nutritious, buy only high-quality, well-packaged noodles that have not expired. Thailand is now rightfully considered one of the best producers of funchose.

The noodles can be presented in the form of one very long skein or several small nests. When cooking, you can choose the length at your discretion, and if desired, cut the noodles into shorter pieces.

Do not confuse real funchose with rice noodles, shirataki noodles and glass cassava noodles. Be sure to read the ingredients on the package and what the product is made from. Other types of noodles are not so rich in nutrients, and are often completely inferior in taste.

Salad dressing with funchose and vegetables

One of the most important components of the salad, besides the noodles themselves, is, of course, a spicy, aromatic dressing based on soy sauce. It is this that gives the salad with funchose and vegetables a unique national flavor and taste.

For refueling you will need:

soy sauce - 1 tablespoon,
rice vinegar - 1.5 tablespoons,
lemon juice - 1 tablespoon,
sesame oil - 1 tablespoon,
granulated sugar - 0.5 teaspoon,
ground ginger - 0.5 teaspoon,
red hot pepper - 0.5 teaspoon,
ground coriander - 0.5 teaspoon,
granulated sugar - 1 teaspoon,
salt - 0.3 teaspoon,
garlic - 2 cloves.

Prepare salad dressing with funchose in advance by mixing all ingredients in a separate cup. Salt and sugar must dissolve, the garlic must be finely chopped or crushed, and all liquid ingredients must be mixed evenly. Then your dressing will be tasty and aromatic.