Stewed vegetables with funchose recipe. Successful homemade funchose recipes: salads and main dishes

Not every housewife had to use this oriental product in her kitchen, but experts believe that it is necessary to get acquainted with it. Funchoza is a "glass noodle" with an unusual look and taste, which is liked without exception by everyone who tries it. This dish is also unusually light and satisfying.

What is funchose made of and is it useful? This question is often of interest to hostesses. How to cook funchose at home? What dishes can be prepared from "glass noodles"? We will try to answer these and many other questions in our article.

Acquaintance

Funchoza is a thin rice or for the preparation of which the starch of potatoes, mung beans, yams, sweet potatoes, corn, canna or cassava is used. The noodles got the name - "glass" due to the fact that in the process of cooking it acquires a characteristic transparency. One of the main advantages and features of funchose is that this product does not have a pronounced taste. Noodles absorb the tastes and aromas of the products with which it interacts during the cooking process. Therefore, funchose is usually served with various sauces, vegetable or meat additives.

Story

It is known that China is the birthplace of funchose. The starting point from which the "glass noodles" began its victorious march around the world is Chinese, or rather, Historians rightly believe that the legendary Marco Polo brought home this delicious mung bean starch noodles. Subsequently, through the efforts of Italian chefs, the dish was transformed into a well-known pasta.

Russian consumers call funchose two rice, which becomes milky white after boiling, and actually funchose - very thin starch noodles, called "glass" because of its transparency obtained during cooking.

What is the use of the product?

This noodle is known as a fairly nutritious dish with a significant carbohydrate content. The calorie content of 100 g of the product is 320 kcal. Experts note the presence in the funchose of a large amount of vitamins of the PP and B groups, which contribute to improved functioning of the circulatory and nervous systems. According to them, due to the significant content of various micro and macro elements (phosphorus, manganese, zinc, etc.), noodles contribute to the construction of new cells in the body. It is recommended to take into account that only a high-quality product is endowed with useful properties. Noodles made from cheap corn raw materials lack the compositional properties of mung starch. One of the important advantages of glass noodles is its hypoallergenicity, provided by the absence of gluten in its composition.

About the dangers of "glass noodles"

Many connoisseurs claim that this dish is completely harmless, if desired, it can be eaten daily (provided that there is no factor of individual intolerance to the product).

The only restriction during the diet is that during this period funchose is consumed without any sauces. A lot of special recipes with this noodle are known, according to which you can cook delicious dishes suitable for diet food. However, it should be noted that the calorie content of even the most ordinary salad with funchose depends on the performance of its auxiliary components.

Thai, Korean, Japanese, Chinese cuisines offer a wide range of uses for glass noodles. It is known that funchose is a perfectly harmonizing component of many vegetable and meat dishes. Mostly it is used as an exotic garnish or a component of the original salad. What should be remembered by housewives who intend to please their family with delicious funchose?

Application

In recent years, funchose dishes have become increasingly famous (the most popular recipes are presented in the article). Funchoza is used to use soups, salads, deep-fried dishes, it goes well with seafood, fish, meat, vegetables and all kinds of fragrant and spicy additives. "Glass noodles" is used to prepare a variety of snacks and salads. Funchose dishes are consumed both hot and cold.

How to choose the right noodles in the store?

The question of how to make funchose so that it turns out tasty and pleases guests is certainly important. But no less important is the question: how to choose the right funchose in the supermarket, not to make a mistake, confused in front of a wide choice? Connoisseurs recommend, when choosing funchose, to pay special attention to its density, smell and color. Good quality noodles are translucent with a slight gray tint. No matter how thick the funchose is, it is very fragile and brittle. When choosing, the smell of the product is also of great importance - in good quality noodles it is very light, with an almost imperceptible note of beans or nuts. If the funchose looks cloudy, easily bends without breaking, stuck together or has foreign odors, it is better to refuse to purchase it.

About storage conditions

Funchoza is very demanding on storage conditions. Experts recommend storing the product in a well-ventilated, dry and cool place. Particularly sensitive is "glass noodles" to excess moisture - the product easily becomes damp, and its nutritional and taste properties are lost. It is recommended to store the noodles in glass jars, and the lids in them should not be too ground. Thick paper bags are also suitable for this. In no case should funchose be stored near spices or other strong-smelling foods - the surrounding aromas are easily absorbed by the noodles.

How to cook funchose at home?

To prepare a delicious snack or salad with noodles, this product must first be boiled. And do it right. “How to cook funchose at home?” - ask the hostesses.

If the funchose diameter is up to 0.5 mm, it is simply poured with boiling water, covered with a lid and left for 5 minutes, then the water is drained. If thicker noodles are bought, they should be boiled as usual: dip into boiling salted water and boil for about 3-4 minutes. In order to avoid sticking during the cooking process, it is recommended to add a little oil (vegetable) to the water.

The readiness of funchose can be judged by the presence of characteristic transparency and gray color. If the funchose is digested, it will look sour, and undercooked it will stick to the teeth. Properly cooked noodles should be soft but still slightly crunchy. In order to prevent the finished funchose from sticking together, experienced chefs advise adding a little vegetable oil to the cooking water (1 tablespoon of oil per 1 liter of water). Experts warn everyone who is interested in how to cook funchose at home: in this case, special care should be taken.

If the funchose is bought in the form of "hanks", it is prepared as follows: the hank is tied with a thread, water is poured into a deep pan (1 liter of water per 100 g of noodles), 1 teaspoon of salt and 1 table are poured there. a spoonful of oil (vegetable), bring to a boil. Next, a skein of noodles is lowered into the pan, boiled for 3-4 minutes, folded into a colander and placed under cold water (running). Then the skein should be taken by the thread, shaken so that excess water is glassed, and laid on a cutting board. After that, the thread is removed, and the funchose is cut across with a long sharp knife into straws of the desired length.

"Glass noodles" are combined with a very large number of products - fried meat, cut into pieces, fish, chicken, fried, stewed or fresh vegetables, various seasonings, sauces, spices are added to it. The hostesses assure that if you wish, you can cook a lot of funchose dishes . The most popular recipes are presented later in the article.

Funchoza is not only noodles

Various sauces and additives give starched or rice noodles a real variety. With pieces of poultry, meat, seafood, fresh, stewed and various sauces and exotic spices and seasonings, funchose can be turned into a dish that will surprise and delight households and guests. How to make funchose? This question interests many.

According to the culinary specialists, cold appetizers, hot dishes, and various salads are prepared from this product. A salad with funchose, to which marinated or fresh vegetables are added, is especially fond of the Russian consumer. According to reviews, these salads are distinguished by their extraordinary taste, piquancy and high content of vitamins, valuable nutrients and trace elements.

In the preparation of funchose, as it may seem at first glance, there is nothing particularly complicated. Indeed, even the most inexperienced hostess can cook a simple dish of "glass noodles". However, in order to create a complex composite treat with funchose, you must first familiarize yourself with some culinary subtleties and tricks. So, how to make funchose?

with beef

One of the simple and extremely tasty hot dishes is "glass noodles" with beef.

Step by step cooking funchose with beef fillet:

Pour 1 table into a deep frying pan. a spoonful of oil (vegetable) and fry in it 300 g of meat, cut into thin slices.
When it acquires a golden hue, add two chopped carrots (medium-sized) and one radish (green) to the pan.
Next, you need to cut 1 onion into half rings and add to vegetables and meat.
All together fry for another 10 minutes.
Then add chopped garlic (2 cloves), soy sauce (two tablespoons), black pepper, salt to taste, and stew for about 5 more minutes.
Pre-boiled funchose (300 g) is added to the prepared meat and vegetables, gently mixed, covered with a lid and heated for 2 minutes on the smallest fire.

The dish is served garnished with fresh herbs.

Korean salad

Korean funchose salad with meat is a very tender, appetizing and incredibly colorful dish of Korean cuisine. Using the recipe below, you can prepare and serve an appetizing and fragrant dish with vegetables and meat in just half an hour. Korean-style funchose salad turns out to be quite satisfying, since the noodles are quite high-calorie. The vegetables that make up the salad give it lightness and flavor. This dish is considered universal: it is used both as a full-fledged salad, and as a side dish, and as a second course.

Ingredients

Salad preparation is very simple. The dish fits perfectly into the festive menu and can give guests a good mood just by looking at it. The taste of this salad, according to reviews, is generally impossible to resist. Funchoza in Korean with meat (6 servings) is prepared from:

300 g funchose noodles;
sweet bell pepper (2 pcs.);
onion (1-2 pieces);
1 carrot;
300 g of pork pulp;
3-4 garlic cloves;
2 cucumbers;
a bunch of dill;
table salt (added to taste);
ground black pepper (to taste);
granulated sugar.

Cooking

For those who are interested in how to make Korean-style funchose with meat, experienced housewives offer some recommendations on how to properly prepare the dish.

This recipe uses the thinnest type of funchose, so it should be poured with boiling water and wait 5 minutes. After this time, the water is drained, the noodles are thoroughly washed and thrown into a colander. Onions are peeled, cut into rings or half rings and sent to a frying pan, previously poured with vegetable oil and well heated.

The meat is thoroughly washed and dried, cut into squares or bars, sent to a pan with onions. Carrots are peeled and grated on a grater specially designed for chopping Korean carrots. Next, add carrots to the pan and mix everything thoroughly. The ingredients are fried until the meat is cooked.

After that, it is necessary to remove the stalk from the red bell pepper and clean it from the seeds. The pepper is cut into half rings, sent to the pan with other ingredients and fried for several minutes, after which the fire is turned off and the cooked foods are cooled.

While the hot ingredients of the dish are cooling, you should deal with fresh ingredients. The cucumber must be thoroughly washed and cut into thin slices or chopped on a special Korean carrot shredder. Garlic is peeled and crushed with a knife or passed through a press. Finely chop the dill. Funchoza, fried and fresh vegetables, meat are laid out in a capacious container, sugar, pepper (black, ground), salt to taste are added. Everything is thoroughly mixed.

Fried funchose: ingredients

"Glass noodles" can not only be boiled. Many housewives ask: how to fry funchose? The proposed recipe describes the technology for preparing a dish with fried "glass noodles". To prepare four servings use:

0.5 packs of noodles;
dressing for funchose - 1 pc.;
100 g of meat (fillet);
fresh cucumbers - 2 pcs.;
2 carrots;
one bell pepper;
one onion;
2 sprigs of chopped greens.

Recipe cooking

The fillet is carried through a meat grinder and marinated for 15 minutes in a funchose dressing. Next, heat oil (vegetable) in a frying pan, fry the onion, then add the pickled meat. Everything should be fried for 5 minutes. Then add carrots, grated through a grater, fry until fully cooked and transfer to a separate cup. Next, the noodles should be soaked in hot water for 5-7 minutes, after which they must be washed in cold water. Then the funchoza is fried in oil (vegetable) for 4-5 minutes with constant stirring, the cooked meat and other vegetables are added, everything is carefully mixed and fried until fully cooked.

hopche

This Korean dish is more difficult to prepare, but, according to reviews, it is unusually tasty and fragrant.

First you need to cook. To do this, mix soy sauce (one tablespoon), sugar (half a tablespoon), one tablespoon each of green onions (finely chopped), ginger (grated), one garlic clove (finely chopped) and sesame oil (two tablespoons). spoons). Boil 100 g of funchose, put it in a deep saucepan, and, seasoning with sauce, mix thoroughly. Separately, fry until cooked 1 onion, cut into half rings, 1 carrot, which is cut into thin strips, and 25 g of spinach. Pork (50 g) is cut into strips, fried until golden brown, add 2 sliced champignons, soy sauce (one tablespoon), to taste - black pepper, salt, sesame seeds. The meat is stewed with mushrooms for 10 minutes. The cooked meat with vegetables is transferred to a saucepan with funchose, everything is thoroughly mixed and heated over low heat for 2 minutes.

Serve to the table, garnished with a slice of lemon and fresh herbs.

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 every respect .

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 funchose 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.

Enjoy your meal!))

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. Enjoy your meal

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, fry lightly, 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, rub 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 all 5 minutes, stirring, serve hot or cold.

Give preference to excellent detailed recipes for salad with funchose on the website of the culinary harmony of tastes website. Try fun variations with various meats and meat offal, fish, seafood, mushrooms, bell peppers, fresh and pickled vegetables, incomparable and non-standard sauces.

Funchoza, or "glass noodles", is a very grateful ingredient in terms of cooking. It is brilliantly combined with almost all products and sauces. From it you can cook as a main, hot dish, as well as all kinds of snacks and salads. A combination of funchose with meat in salads gives a particularly rich culinary composition. It is best to choose not too fatty varieties of pork and beef, sausages and ham, chicken, fish meat. Vegetables diversify the range of taste: carrots, radishes, cucumbers, zucchini and eggplants, tomatoes and peppers. And the use of various spices and dressings allows you to get an amazing new dish every time.

The five most commonly used ingredients in funchose salad recipes are:

Interesting recipe:
1. Prepare the sauce: mix honey, salt, lemon juice, pepper, garlic, soy sauce and a little refined vegetable oil.
2. Prepare funchose according to the instructions. Rinse. Let cool.
3. Gently cut the boiled chicken fillet into cubes.
4. Cucumber and sweet pepper cut into thin strips. Grate carrots on a "Korean" grater.
5. Combine vegetables, meat, funchose.
6. Season with sauce, sprinkle with herbs.
7. Let it brew for 2-3 hours.

The five fastest funchose salad recipes:

Helpful Hints:
. Salads with funchose can be prepared with a margin. Over time, the food will only get better, saturated with all the flavors.
. In salads, you can use lightly fried minced meat, smoked meats, pieces of sausage or ham.
. If after boiling it is planned to fry funchose, then the cooking time should be halved.

Expanding the daily menu in the family can be difficult. There are universal dishes that everyone eats, but they get bored. Learn how to cook funchose, these clear Chinese noodles are unique in their versatility. It can be seasoned with various sauces, served with meat, vegetables and seafood. Such a dish will bring a pleasant variety to the diet.

How to cook funchose: the secrets of cooks

How long to cook funchose of different types

Glass noodles come in many varieties. It is distinguished both by thickness and by the main product. It is made from rice and starch. It is believed that it was this pasta that became the progenitor of the famous Italian dishes.

How to cook funchose so that it does not stick together and does not boil soft:

Thin paste less than 0.5 mm thick is not boiled. It is poured with boiling water in a deep container and covered with a lid. After 3-5 minutes, it will become transparent and completely ready for use. It does not need to be washed or oiled. Pour the sauce over the dish, put the meat, vegetables and serve. It can also be added to the soup at the last stage of cooking.
Thicker pasta should be boiled in plenty of boiling water. Cooking time 2-4 minutes, until transparent.

Do not increase the cooking time. Funchoza should remain flexible, but a little firm.

How to cook funchose at home: general rules

Properly brewed glass noodles are the basis of many gourmet and exotic dishes. Its preparation is slightly different from the usual:

boil it in a very large amount of water, while it should boil strongly;
add a spoonful of vegetable oil to the cooking water: this will help to avoid sticking of thin threads;
cook as many servings as you eat in one sitting, when stored, the funchose sticks together and turns into an inedible lump;
finished glass noodles become transparent with a slight grayish tint;
pay attention to the packaging, it should indicate the cooking time or another method of preparing a particular type of noodles;
the finished dish is washed with a stream of ice water, it is better to prepare a ladle with ice in advance - this will allow it to be quickly cooled and divided;
you can grind funchose only in finished form, do not try to break it raw, like spaghetti.

Follow these simple rules and you will quickly learn how to cook exotic dishes at home.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Recipe 2: Funchoza salad with beef and vegetables

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

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

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

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

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

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

Recipe 9: delicious salad - funchose with vegetables in Korean

The main feature of funchose is that it does not have a pronounced taste, therefore, by adding various products to it, you can get recipes that even the most fastidious will like.

Funchoza green bean vermicelli - 1 pack
Carrots - 1 pc.
Cucumber - 1 pc.
Bulgarian pepper - 1
Korean dressing for funchose - 1 pack
Soy sauce, salt, pepper, olive oil, herbs - to taste

To prepare Korean funchose salad with vegetables at home, you need to take the ingredients from the list.

The first thing you should start cooking with is to brew funchose. The finished noodles will increase by about 2 times, so choose dishes based on this. We put the glass noodles in a plate, pan or any other deep container.

Fill the funchose with boiled water, cover with a lid and leave to brew for 5-7 minutes.

While the glass noodles are brewing, prepare the vegetables. Three carrots and cucumber on a coarse grater. Bulgarian pepper cut into strips.

Cut the greens you like. I used parsley, green onions and cilantro.

Mix all vegetables. Carrots can be mashed separately with your hands so that it releases juice.

We drain the water from the funchose through a colander, rinse it with cold running water and leave for a few minutes to remove excess liquid. After that, add funchose to vegetables.

Pour everything with olive or sunflower oil, soy sauce. If you like salty, you can add more salt. Add pepper and garlic for spiciness. I didn't add garlic.