Salad with funchose and vegetables. Funchose salads are exotic dishes on your table. Salad with funchose and cucumber

Funchoza is a popular vermicelli of Asian cuisine, which has a characteristic transparency and is an ingredient in many salads, side dishes and snacks. Such vermicelli is prepared from rice flour or starch from mung beans, yams, potatoes, cassava or sweet potatoes. Very often, funchose is added to salads, because this ingredient makes them very filling and gives them an exquisite Asian charm.

How to properly boil funchose

This vermicelli is so thin that it requires special preparation, because it is extremely easy to overcook or undercook. Overcooked vermicelli loses all shape and turns into a shapeless mass. Undercooked funchose will be sticky and tasteless. But prepared funchoza, observing all the nuances, will be elastic, slightly crispy, and will acquire a characteristic light shine.

Funchoza is most often produced in a diameter of 0.5 mm and such vermicelli should not be cooked, you just need to pour boiling water over it.
The funchoza is boiled thicker, but only for 3-4 minutes.
To ensure that the vermicelli comes out crumbly and does not stick together, you should pour 1 tablespoon of unrefined oil into the water before boiling.
After cooking, the vermicelli should be rinsed with cold water.

Snack salad with funchose, mushrooms and squid

This salad is not only very piquant, but also extremely filling. Mushrooms and squid give the noodles a special flavor, and the spicy dressing creates the perfect Asian aftertaste of the dish.
Ingredients:

champignons – 300 g
black pepper – 5 g
squid – 300 g
vegetable oil - for frying
onion – 150 g
salt - to taste
lime – 1/2 pcs.
vinegar – 1 tsp.
olive oil – 3 tbsp.

Wash the mushrooms thoroughly, chop into large slices, cut the onion into cubes.
Saute slices of champignons with onions in a small amount of oil, bring to taste with pepper and salt. Let cool completely.
Prepare funchose depending on the type of vermicelli, then rinse.
Boil squid with salt until characteristic white color.
Cut the seafood into rings and fry in a frying pan.
Mix salad dressing - salt, lime juice, vinegar, pepper and olive oil.
Season the funchose with mushrooms, onions and fried squid, and pour the aromatic lime dressing over the salad.

Korean salad

A spicy salad with glass noodles in the Korean style will be a spicy and unusual addition to the holiday menu.
Ingredients:

ground black pepper – 1/2 tsp.
funchose – 150 g
olive oil – 4 tbsp.
coriander – 1/2 tsp.
dill - to taste
garlic – 4 cloves
fresh cucumber – 1 pc.
red pepper – 1/2 tsp.
carrots – 1 pc.
vinegar - 1 tbsp.
parsley – 1 sprig
salt - to taste

Steam the funchose using boiling water.
Cut the carrot and cucumber halves into strips or chop them using a special attachment. Chop the greens thoroughly, distribute the garlic with the flat of a knife.
Drain the water from the finished noodles and rinse thoroughly.
Mix two types of pepper, olive oil, coriander, garlic, vinegar and herbs in a separate container.
Combine funchose with vegetables, pour in aromatic dressing and leave for at least 3 hours to soak.
Serve ready-made Korean salad as an appetizer with fish or meat dishes.

Salad with shrimp

This salad is distinguished not only by its aroma and delicate taste, but also by its exquisite presentation. Shrimps go well with rice vermicelli, and the original dressing harmoniously combines all the components of the dish.
Ingredients:

funchose – 100 g
soy sauce – 1 tsp.
sweet pepper – 1/2 pcs.
shrimp – 10 pcs.
salt - to taste
sesame seeds – 1/2 tsp.
garlic – 1 clove
carrots – 1/2 pcs.
lemon – 10 g
green onions – 3 feathers
sesame oil – 2 tsp.
parsley – 1 sprig

Prepare funchose in any available way. Then drain the liquid from the vermicelli and rinse.
Chop the peppers and carrots into strips and fry in a saucepan until golden brown. At the end of cooking, add peeled shrimp, then chopped garlic, chopped onion and pour soy sauce and sesame oil over the vegetable mixture with shrimp.
Stew the vegetables and shrimp for about a minute, then place them on a plate.
Add funchose to the salad, mix and sprinkle with sesame seeds. If desired, add chopped parsley to the dish.
Serve the salad warm, garnished with a slice of lemon.

Japanese crab salad with funchose

This dish is not only very popular in Japan, but in all Asian countries. To prepare this salad, Japanese mayonnaise is used, because it has a slightly different taste from the sauce we are used to. Japanese mayonnaise is made from rice vinegar, yolks, soybean oil and yuzu and miso pastes. This sauce can be found in the sushi departments of supermarkets, or you can replace it in the dish with the usual mayonnaise.
Ingredients:

crab meat – 250 g
chili sauce – 1 tsp.
sesame oil – 1 tsp.
mayonnaise – 75 g
cucumber – 1 pc.
mint – 5 g
carrots – 1 pc.
funchose – 100 g
cilantro – 5 g
lemon juice – 1 tsp.

Thinly slice snow crab, seedless cucumber and carrot.
Prepare funchose according to the type of vermicelli.
Mix chili sauce, mayonnaise, lemon juice and sesame oil for salad dressing.
Finely chop the cilantro and mint.
Combine crab meat, vegetables and funchose, generously seasoning with the prepared sauce. Serve the salad immediately, garnished with a mint leaf.

Vietnamese salad

This dish is distinguished by its satiety, unusual taste and a very harmonious combination of ingredients. This salad will decorate any celebration and will also suit theme nights.
Ingredients:

daikon – 120 g
black pepper – 1/2 tsp.
canned tuna – 120 g
rice vinegar – 50 ml.
carrots – 100 g
lime juice – 1 tsp.
chili pepper – 5 g
funchose – 50 g
sesame oil – 2 tbsp.
ginger root – 1/2 tsp.
soy sauce – 3 tbsp.

Grate the daikon and carrots on a mandalin using a Korean carrot attachment.
Season the vegetables with one tablespoon of sauce and rice vinegar. Leave to simmer for 15 minutes, then squeeze out excess marinade from the vegetables, which will later be useful for dressing the salad.
Prepare funchose by steaming with boiling water for 5 minutes. Then drain the water and rinse the vermicelli.
Remove the seeds from the chili pepper and cut into strips. Grind the ginger root.
Add black pepper, lime juice, remaining soy sauce, chili pepper and ginger to the marinade that remains after the vegetables.
Distribute the tuna behind the fibers, add funchose and vegetables to it.
Before serving, pour the prepared spicy dressing over the salad and garnish with a slice of lemon or herbs.

Hearty Chinese salad

This treat is suitable for celebrations and a regular lunch. The dish is not only satisfying, but also very flavorful.
Ingredients:

eggplants – 250 g
funchose – 100 g
vegetable oil – 2 tbsp.
black pepper – 0.5 tsp.
onion – 1 pc.
tomatoes – 250 g
parsley – 7 g
beef tenderloin – 300 g
salt - to taste

Boil beef tenderloin until done. When cut, fully cooked meat should be free of blood. Cool the meat completely and cut into strips.
Chop the onion and fry in oil along with the eggplants, which should be cut into cubes. Sauté vegetables for about 15 minutes.
Meanwhile, prepare the vermicelli by pouring boiling water over the funchose.
Cut the tomatoes into slices, finely chop the greens.
Drain the liquid from the vermicelli.
Mix funchose, eggplant, beef, tomatoes and herbs. Bring the salad to taste, pour over vegetable oil and serve warm.

Chinese vermicelli salad with bacon

This salad will be a beautiful and original dish for any occasion. The delicacy is very tasty and beautiful to look at.
Ingredients:

bacon – 150 g
olive oil – 1 tbsp.
eggs – 2 pcs.
funchose – 100 g
salt - to taste
green onions – 5 g
black pepper – 5 g

Cut the bacon into strips and sauté in a saucepan without oil until golden brown.
Beat the eggs with spices and fry the egg pancake in a frying pan on both sides until cooked.
Cut the cold pancake into strips.
Chop the tomatoes into slices and chop the onion.
Prepare funchoza using boiling water and rinse.
Mix tomatoes, bacon, funchose and onions, seasoning the salad with oil. Garnish the dish with pieces of egg pancake.

Salads with glass vermicelli are extremely varied, filling and tasty. They are prepared not only in Asia, but all over the world. If you have not yet encountered funchose, be sure to start your acquaintance with this wonderful vermicelli by preparing a salad and you will certainly fall in love with the delicate and unusual combinations of Asian cuisine.

The mysterious name funchoza means just noodles, but not ordinary noodles, but so-called glass noodles. When cooked, it becomes almost transparent due to the nature of the flour and its very small thickness. In fact, funchose is so thin that it resembles a fishing line.

Flour for funchose can be pea, soy or rice. Depending on this, the cooking time varies, which in general is several minutes. Therefore, for each specific funchose you need to look at the cooking time on the packaging. Overcooked funchose loses its appetizing appearance, becomes soft and spreads out.

Funchose contains a large amount of fiber, vitamin B (beneficial for the nervous system) and carbohydrates, so it is quite successfully combined with almost all types of products - meat, seafood and vegetables.

Funchose itself does not have a pronounced taste, but its peculiarity is the ability to actively absorb everything that is around. Therefore, funchose can taste like anything.

This product is very popular among followers of vegetarianism because it has a minimum of calories and is much healthier than regular pasta made from wheat flour. For those who count calories and often look at the scale, funchose is an excellent substitute for the usual pasta.

Funchose is served in cold salads and as a hot appetizer, for example, with soy sauce. If you are not very accustomed to eating pasta of this length, problems may arise with funchose at first, because its length can reach 50 cm. After cooking, it is allowed to divide this length into 3-4 parts. This can be done with scissors.

Since the funchose is very thin, special attention must also be paid to ensure that it does not stick together. To do this, add sunflower oil to the water, and after cooking, you can place the spaghetti in cold water. It cools quickly and can be used in a salad almost immediately.

Now that all the secrets of working with funchose have been revealed, we invite you to get acquainted with the recipes for salads with funchose that we have prepared for you.

How to prepare funchose salad - 15 varieties

Recipes for salads with funchose are very diverse, although this type of spaghetti is not yet very popular in our country. Many people like the spicy version of this Korean-style carrot salad, which we suggest you try to prepare.

Products included in the salad:

Funchoza - half a pack
Carrot 1 piece
Sweet pepper - 2 pcs
Cucumber - 2 pcs.
Blue onion - 1 piece
Vinegar - 1 tbsp.
Parsley
Korean seasoning - 1 tbsp.
Little vegetable - 1 tbsp.
Soy sauce - 1 tbsp.

Watch the video on how to prepare a salad with funchose and vegetables.

Of the seafood in this recipe, shrimp are present, as they are the most tender. That's why we add a little heat and brightness here with the help of garlic and spices. There is also hot curry pepper. If you are not used to its taste, you can do without it.

The following products will be required:

Shrimp - 500 g
Funchoza - 100 g
Onion - 1 pc.
Sweet pepper - 2 pcs.
Garlic - 1 clove
Fresh cilantro - 20 g
Olive oil - 2 tbsp. l.
Curry powder - 2 tsp.
Lemon - ½ pc.
Soy sauce - 10 ml
Sesame seeds - 1 tbsp. l.

You can find out in detail how to handle shrimp in the corresponding section. There is nothing complicated about this - they need to be boiled, cooled and peeled. Or buy ready-made shrimp if their price doesn’t bother you.

So, let's start cooking:

We prepare funchoza exactly according to what is indicated on the package. Alternatively, pour boiling water over it and let it sit for seven minutes. Then drain, cool and cut.
Fry the sesame seeds in a dry, clean frying pan without oil until brown and immediately after turning off transfer them to another container (so as not to burn).
We make a dressing from cilantro, garlic, soy sauce, curry seasoning, vegetable oil and lemon juice. Grind and mix everything, let it thicken a little over low heat.
All that remains is to chop the onions and peppers and you can mix all the products. Leave a little sesame seeds to sprinkle on the finished salad.

Take this version of the product list:

100 g funchose
300 g chicken fillet
130 g Chinese cabbage
130 g sweet pepper
130 g carrots
130 g cucumber
1 hot pepper

For the sauce:

soy sauce 3-4 tbsp. l.
honey 1 tsp
garlic 1 g
paprika 1 tsp.
red pepper 0.25 tsp.
sesame oil 1 tsp.

Watch the video to see what you can do with these products to make a wonderful, unusual, tasty and healthy dish.

These ingredients are often used in Eastern cuisines; in our country they are less popular. Try making this version of the salad with funchose - it actually turns out very tasty.

The list of ingredients for the salad looks like this:

Funchoza - 100 g
Cucumber - 1 pc.
Garlic - 2 cloves
Brown sugar - 1 tsp.
Carrots - 1 pc.
Lemon - ½ pc.
Red hot pepper - ¼ tsp.
Soy sauce - 50 ml
Oil - 50 ml
Sesame oil - 1 tsp.
Sesame seeds for decoration
Asparagus 400 g (dry)
Coriander to taste

The salad needs to be started early because asparagus requires a lot of soaking. It is advisable to put it in salted water the day before the intended preparation. Before doing this, break it a little so that the pieces are about 3-4 cm long. The first water should be drained after a few hours and refilled with water. Now you can leave it overnight.

The cooking sequence is as follows:

Prepare the funchose (either just pour boiling water over it, or cook for a couple of minutes - as written on the package).
While the funchose cools down, cut all the vegetables from the list into strips.
Prepare the dressing by mixing the following ingredients: lemon juice with butter, sugar, soy sauce, spices and garlic.
Mix everything and fill with dressing.
Now let’s give the funchose a little time to gain taste from its neighbors, for which we put it in the refrigerator.

When serving, sprinkle the finished salad with sesame seeds - it looks quite nice and does not need additional decoration. Although you can complement the appearance of the salad with a sprig of any available greens.

There are few products, here they are:

Funchoza.
Legumes.
Vegetables (bell peppers, carrots, garlic, cucumber).
Meat.
Oil.
Rice vinegar.

What and how much to put in the salad, in what order to mix, watch in the video provided.

Delight your family with an original and very simple salad. Both funchose and mushrooms cook quickly, and together they turn out very tasty. Try it!

Here's what we need:

Champignons - 5-7 pcs.
Funchoza - ½ pack
Oil for frying - 10 ml
White cabbage - ¼ small fork
Mustard - ½ tsp.
Onion - 1 pc.
Lemon juice - 1 tbsp. l.
Soy sauce - 30 ml
Sunflower oil - 2 tbsp. l.
Pepper to taste

Here's how we'll prepare a salad with funchose and mushrooms:

We prepare the cabbage as for pickling - cut it, salt it, squeeze it until the juice comes out, and mix it with chopped carrots.
Prepare funchose according to instructions.
Fry mushrooms with chopped onions in oil.
Prepare the dressing - mix soy sauce, pepper, oil and mustard.
Since our cabbage is already salted, you don’t need to add salt to the dressing. Anyway, do this with caution.
All that remains is to mix all the ingredients together with the dressing and enjoy the unusual, but very attractive taste!

Funchose salad with vegetables - a simple recipe

Very few products are needed:

funchose
bell pepper
carrot
cucumbers
coriander

All the nuances - the number of products, the method of preparing them - see in the video.

Grocery list:

Funchoza 50 g
Cheese 50 g
Fresh champignons 100 g
Cherry tomatoes 100 g
Green salad 5 pieces
Soy sauce to taste
Teriyaki sauce 3 teaspoons
Sesame pinch
Vegetable oil to taste

Preparing this salad is unlikely to take you more than 15 minutes - there are few ingredients and they are simple and quick to prepare.

Cooking method:

Fry the mushrooms in a frying pan with oil, add Teriyaki sauce at the end of cooking (before turning off the heat). Stir the mushrooms a couple more times and set aside for now.
Let's prepare the funchose, which will take us no more than five minutes.
Place green leaves of any lettuce on a serving plate.
Top with halved cherry tomatoes and mushrooms.
We spread funchose on them and pour soy sauce over everything.
We decorate with sesame seeds, which generally go very well (in terms of taste) with funchose.

Alternatively, you can mix everything together and sprinkle with sesame seeds when serving.

Take the following products for this recipe:

bell pepper
funchose
chicken
carrot
garlic, spices

The entire process was filmed on video, which we invite you to watch.

It cooks quickly and is consumed at home at the same speed. Very tasty - try it!

The list of products is as follows:

Funchoza 200 g
Canned tuna 1 can
Cherry tomatoes 10
Olive oil 4 tbsp. l.
Red bell pepper 1
Dijon mustard 1 tbsp. l.
Lemon juice 1 tbsp. l.
Soy sauce 1 tbsp. l.
Ground black pepper

Here's how to prepare funchose salad with tuna:

Boil the funchoza for a couple of minutes or simply pour boiling water over it.
Cut the tomatoes into halves.
We cut the bell pepper lengthwise to form thin long strips, which we fry in a hot frying pan with oil.
Mix vegetables with funciolza and pour in a traditional mixture of olive oil, lemon juice, mustard and soy sauce. Add spices as desired.
This completes the preparation of the salad.

There are few products and they are:

pack of funchose
oil
universal seasoning
green onion
herbs spices
tomato paste

The video below will only take a few minutes of your time, but after watching it you won’t have any questions about preparing funchose salad with meat.

Here are the products we need for the cooking process:

Funchoza 100 g
Canned squid 300 g
Dried porcini mushrooms 50 g
Carrot 1 piece
Lemon juice 20 ml
Wine vinegar 20 ml
Boiling water 100 ml
Butter 100 g

Be prepared to devote at least half an hour of your time to this salad, but the result is worth it!

Let's get started:

Boil or soak the funchose.
Saute the grated carrots in a frying pan with butter.
We cook mushrooms depending on what kind you have. If these are dried porcini mushrooms, first let them stand in water (it’s better to pour boiling water over them), then fry them in butter, and finally add a little milk or cream. After 5-10 minutes the fire can be turned off.
Remove the squid from the jar and cut into cubes.
We use the liquid remaining in the jar for the sauce - add butter, lemon juice, wine vinegar and cook for about five minutes over low heat. If necessary, you can dilute the sauce with a little water.
Now we mix all the products that we have already prepared and fill them with dressing.

Bon appetit!

We take the following products:

funchose - 0.5 packs (100 grams)
large shrimps - 20 pieces (300 grams)
sweet pepper - half
onion - 1 small head
cilantro - 1 small bunch
garlic - 2-3 cloves
sesame seeds - to taste
vegetable oil for frying

For marinade and dressing:

soy sauce - 2 tbsp. l.
ground ginger - 1 tbsp. l.
curry - 1 tbsp. l.
lemon juice - 2 tbsp. l.
water - 2 tbsp. l.

If you prepare the sauce in double proportions, the salad will be much tastier, but will also have a pronounced Korean flavor. It will be delicious in any case.

See the video for details

Take products according to the following list:

Funchoza 300 g
Boiled ham 300 g
Tomatoes 3 pieces
Bell pepper 2 pieces
Greens 1 bunch
Cucumbers 3 pieces
Vegetable oil 3 tbsp. l.

You can prepare a salad of funchose with ham in about twenty minutes, although the first time you may need a little more time.

Cooking method:

Cut the greens, vegetables and ham into cubes.
After cooking, we also shorten the funchoza.
Mix everything with some oil and the salad is ready!

It's hard to come up with a simpler recipe))

Very tasty and easy and quick to prepare.

Products:

funchose 300 g
carrots (medium) 1
onion (fine) 1
bell pepper 2
cucumber 2
beef meat 300 g
parsley
sunflower oil 2-3 tbsp. l.
seasoning for Korean salads
garlic 3 g
tomatoes 2
subs oil
spices (salt, sugar), dill.

Watch the video and prepare a delicious funchose salad with beef.

To prepare an unusual oriental salad, as a rule, it takes a lot of time and a lot of different, sometimes expensive, ingredients.

A completely different matter is a salad of funchose with vegetables; Yes, the main ingredient in this snack is very exotic for our latitudes, although today you can buy it in any supermarket.

But finding all the other components of the dish will not be difficult, and you can prepare the appetizer with your own hands quite quickly and without much effort.

What is funchose and what is it eaten with?

We associate funchoza, or so-called “glass noodles,” with traditional Asian cuisine. And all because these transparent thin pasta, flavored with aromatic seasonings, have long been an integral part of the diet of Asian peoples. In general, this product has been going great in Russia for decades.

Funchoza is not rice noodles at all, as many people think, but vermicelli made from green beans.

Manufacturers claim that vermicelli contains minerals, B vitamins, and that the product retains all the beneficial properties of these beans.

The beauty of a salad with funchose is that you can add whatever your heart desires: thin fried slices of meat, pickled mushrooms, aromatic herbs, sesame seeds and nuts.

You can enhance the appetizer with shrimp, mussels, squid or delicate scallops, and vegetables go well with glass noodles (be it carrots, bell peppers, tomatoes, cucumbers or hot chili).

However, sesame oil, garlic and, of course, soy sauce will help give the salad the perfect Asian taste. Without these components, the salad will be far from the original recipe.

How to cook funchose

For a housewife, the worst thing when preparing a new product is the fear of spoiling the wonder, especially if there is no experience in handling this product. The packaging of funchose always provides a detailed description of how to prepare it step by step.

Most often, “glass” spaghetti for salad needs to be soaked in hot water for 5-7 minutes and only then can it be considered ready.

Funchose salad with vegetables

Ingredients

Funchoza – 300 g + -
— 120-150 g + -
- 1 PC. + -
— 1/2 pcs. + -
- 2 pcs. + -
Bell pepper (red)— 1/2 pcs. + -
- 3 cloves + -
Fresh cilantro - 1/4 bunch + -
— 5 ml + -
— 10 ml + -
Sesame seed - 1 tbsp. + -

We suggest making this savory treat at home using a classic recipe. The salad turns out colorful, cheerful, and most importantly, very tasty.

Boil the noodles in salted (1 pinch) boiling water for 5 minutes, then place them in a sieve and rinse in ice water.
We cut the finished vermicelli into shorter pieces and transfer it to a large bowl, where we also pour the Korean carrots.
Cut bell peppers and cucumbers without skin into thin strips, and chop the onion into almost transparent half rings. Grind the garlic on a fine grater, and finely chop the cilantro with a knife.
Place a wok or saucepan on the stove, pour in oil, add sesame seeds and heat it over high heat. Fry the seeds for just a couple of minutes, then remove them and throw them away.
Now add peppers and onions into a container, stirring constantly, sauté for 5 minutes in oil, and then add garlic, vinegar and soy sauce. Mix everything and remove from heat.

Mix noodles and carrots with sauteed vegetables, cucumbers and cilantro, leave for 15 minutes and serve.

Funchose salad with cucumber

We suggest you prepare a glass noodle salad with fresh cucumber at home. This salad is very quick and simple to prepare; everything will take about 20 minutes, and our step-by-step recipe will help you with this.

Ingredients

Funchoza – 100 g;
Vegetable (or better yet, sesame) oil – 1 tbsp;
Beijing cabbage – 5 leaves;
Long cucumber – 1 piece;
Garlic – 2-3 cloves;
Ground black pepper – 1 pinch;
Vinegar 9% – 2 tsp;
Soy sauce – 5 tbsp.
Sugar – 2 tsp. without slide;
Orange – 1 pc. (For decoration).

How to prepare a salad with funchose and cucumber

Prepare 100 g of funchose according to the instructions on the package. Here is an example of preparing funchose (for further use in salads) from SEN SOY premium:

Soak the required amount of funchose in a deep plate with hot boiled water for 5-7 minutes.
Next, make sure that all the pasta is under water.
Then you need to drain the water, after which the vermicelli should be rinsed with cold water.

2. Place the finished bunch of funchose on a cutting board and cut it into threads about 5 cm long, then transfer it to a salad bowl.

3. Add sesame or vegetable oil to prevent the noodles from sticking together.

4. Grate the peeled garlic cloves and add to the salad bowl.

5. Cut approximately 2/3 of the cucumber and Chinese cabbage leaves into strips, about 3-5 mm thick, and also put the slices in a salad bowl.

6. Stir 2 tsp in a glass. vinegar 9% with 1 tsp. boiled water and pour into the main ingredients.

7. Add sugar, ground pepper and soy sauce there. Mix all ingredients thoroughly. Salt lovers can add a little salt to the salad.

8. Let the finished appetizer brew for a couple of hours and serve.

From the stated ingredients we will get 4 servings of a healthy light salad.

You can serve funchose salad with vegetables as a separate dish, decorating the plate with thin slices of sweet orange.

Bon appetit!

Mayonnaise salads are unlikely to ever leave the table of a person who grew up on the territory of the Soviet Union. “Olivier” and “Mimosa” will every now and then be filled with splashes of champagne during the chiming clock, and “Spring” with a barbecue on May Day will not be replaced by anything. But in my daily diet I want something more healthy and dietary. An excellent solution would be a salad with funchose and vegetables. This dish comes from Asian cuisine and has long been loved by many housewives. Behind the unfamiliar word hides elegant, translucent, thin noodles made from the starch of various plants.

The debate continues about which country is the author of the funchose. Sometimes it is called Chinese, sometimes Japanese, sometimes even Indian... Let’s dwell on the definition of “Asian” so as not to offend anyone. You've probably seen these noodles in supermarkets. It is twisted into “nests” or folded into loose briquettes, grayish-white, brittle, smelling faintly of nuts or not at all. By the way, if under a label that says “funchose” you see a product that does not correspond to this description, refrain from purchasing - you are being deceived.

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

Real bean noodles are rich in the following substances:

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

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

Product usefulness

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

Funchoza is a product that can be eaten without fear by people on a diet. The calorie content of such noodles is even slightly lower than that of buckwheat - the favorite cereal of all those who are losing weight. In addition, it is full of complex carbohydrates, and they prevent the feeling of hunger from appearing for a long time, and there is almost no fat.
An important detail is that real bean starch noodles can be present daily in the diet of people suffering from diabetes. Such starch is not broken down into glucose. But read the label carefully, because funchose is successfully made from potato and corn starch, but they have different characteristics.
Glass noodles can also be consumed by people with chronic diseases of the digestive system. You just have to be careful when choosing sauces.
Funchoza can also be eaten without fear by people suffering from allergies. This product is gluten free.
B vitamins allow you to add bean threads to the list of antidepressants that have a beneficial effect on the nervous system.
Complex carbohydrates provide long-lasting energy, which is ideal for those planning to hit the gym. This noodle salad is a great pre-workout lunch.

How and how much to cook noodles

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

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

It is better to eat bean noodles while still warm. Therefore, try to add it to salads immediately before serving.

You cannot prepare dishes with funchose for future use. This product must be eaten immediately before it loses its taste and attractive aesthetic appearance.

Recipe for salad with funchose and vegetables

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

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

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

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

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

Salad with funchose, vegetables and chicken

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

For 100 grams of funchose, prepare the ingredients:

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

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

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

You can eat the salad while still warm, or an hour or two after preparation.

Salad with funchose, vegetables and shrimp

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

We prepare the salad from 100 grams of transparent noodles and products:

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

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

Cook the funchoza as indicated on the package and discard it in a colander.
We cut the vegetables into strips or grate them on a coarse grater, boil the shrimp, remove the shells.
Heat the oil and sauté the vegetables until tender.
Place the prepared shrimp, chopped onion feathers into the frying pan with the vegetable mix, and squeeze out the garlic.
Our salad is almost ready. All that remains is to add funchose, season it and sprinkle with sesame seeds.

This dish goes great both warm and as a cold appetizer. Just before serving, garnish it with chopped parsley or cilantro.

Light salad with funchose, vegetables and mushrooms

You can include any vegetables in this salad. The set offered in the chicken salad recipe will be very good. Vegetables can be left fresh or fried along with mushrooms. It all depends on the imagination and preferences of the hostess. This dish is also interesting with cherry tomatoes - a beautiful, juicy, piquant and certainly not a hackneyed option.

For 100 grams of bean noodles you will need:

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

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

Prepare the noodles as usual and drain the water.
Cut the tomatoes into quarters, mushrooms into strips, and tear the lettuce leaves into convenient pieces for consumption.
Heat some oil in a frying pan and quickly fry the tomatoes. Remove and place on napkins to absorb the oil.
In the same pan, fry the mushrooms. You can immediately throw sesame seeds here or sprinkle them later on the finished dish.
Place all ingredients in a bowl, season with teriyaki, soy sauce and oil. Spice up.

Salad with funchose, vegetables and asparagus

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

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

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

up to half a kilo of asparagus;
carrots and cucumber;
sesame;
coriander, if you like.

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

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

You can prepare exactly the same salad from soy asparagus (called fuju). To do this, first break it and soak it overnight in salted water. There is no need to blanch anything, in the morning just cut the fuju into convenient pieces and mix with all the ingredients.

Salad with funchose, vegetables and pork

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

For 100 grams of funchose, prepare the following components:

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

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

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

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

Spicy funchose salad with vegetables “Korean style”

It is ideal to use Korean-cooked vegetables in this dish. It is best to purchase them ready-made in special stores or market outlets. If you already have experience preparing vegetables this way, you can make them yourself.

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

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

The dressing for the Korean-style funchose salad with vegetables is good to prepare and not too complicated. 1-2 tablespoons of pure, unadded soy sauce and a little lemon juice are enough.

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

This salad is ideal to eat cold, as an appetizer rather than a main course.

Summer salad with funchose, vegetables and rapana

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

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

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

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

Fry the rapana for a couple of minutes, then turn down the heat and simmer until done.
At this time, cut the onion into half rings, finely chop the garlic, ginger and chili. Chop the peppers and zucchini into thin slices.
Sauté the onion with garlic, and after a couple of minutes add the rest of the vegetables. Fry the entire vegetable cocktail for at least 5 minutes.
Prepare the funchose, put it in a deep bowl.
Add glass noodles to almost ready vegetables, season the salad and crush with a pinch of turmeric.
The turn came to the rapans. Place them in a frying pan and mix well. Turn down the heat and simmer for an additional 10 minutes.

If you don’t have enough spiciness, add dry red pepper - this salad will only benefit from this combination.

Calorie table for all salads

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

So that you don’t have to think about whether and in what quantity you can eat this or that salad while on a diet, refer to this table.

salad	calorie content, kcal
With vegetables	461
With vegetables and chicken	766
With vegetables and shrimp	690
With vegetables and mushrooms	695
With vegetables and asparagus	553
With vegetables and pork	1500
With vegetables “Korean style”	712
With vegetables and rapana	691

Remember that the daily calorie intake depends on lifestyle and age. For women:

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

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

Funchoza is a product we are not yet familiar with. But don't be afraid to experiment! These noodles themselves are almost tasteless, so they are imbued with the aromas and flavors of other ingredients in the prepared dishes. It is unlikely that you will be able to make a mistake and make it tasteless, so when you see a package of funchose in the store, feel free to take it! You will definitely find something to cook with it.

Many people have probably seen in stores salads made from translucent thin noodles with carrots, cucumbers, bell peppers, other vegetables, mushrooms and meat. These noodles are funchose. It is made from starch, and in Asian countries it is one of the most popular products. It softens the sharpness of the spices of Asian cuisine and, thanks to its neutral taste, goes well with any ingredients. In addition, the funchose salad looks very appetizing. If you want to add a touch of freshness to your diet and make the menu more piquant, you can prepare funchose snacks yourself by purchasing these dry noodles at the supermarket.

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.

Funchose salad with Korean carrots and meat

boiled meat (beef or pork) – 0.3 kg;
Korean carrots (ready) – 0.3 kg;
onion – 0.3 kg;
funchose – 0.3 kg;
seasoning for Korean carrots – 10 g;
grape vinegar (3 percent) – 20 ml;
vegetable oil – 20 ml;
soy sauce – 20 ml.

Cooking method:

Cut the meat into thin strips.
Peel the onion and cut it into thin half rings.
Steam thin funchose for 5 minutes. Remove it from the water and mix it with oil.
Combine funchose with meat and onions, mix it all with carrots in Korean.
Combine vinegar with seasoning and vinegar. Add this mixture to the salad and stir. Let it brew for an hour.

A Korean-style salad of funchose and ready-made carrots is prepared quickly. Including meat in the recipe makes it more satisfying and appetizing.

Funchose salad with carrots

funchose – 150 g;
carrots – 0.3 kg;
onions – 100 g;
soy sauce – 20 ml;
wine vinegar (3 percent) – 20 ml;
vegetable oil – 20 ml;
chili pepper – 0.5 pods.

Cooking method:

Chop or grind the chili pepper into a paste using a blender as finely as possible. Dilute the resulting mixture with vinegar, soy sauce and vegetable oil. Warm this mixture slightly until the dressing is warm.
Peel the carrots and, using a special grater designed for making Korean salads, chop them.
Remove the skin from the onion. Cut the onion into 5 parts. Cut the onion into thin quarter rings.
Prepare funchoza, preferably thin, following the manufacturer’s instructions.
Mix onions and carrots with funchose, season with warm sauce. Place in a cool place for an hour.

Despite the fact that the recipe for this salad is simple, it turns out tasty and appetizing.

Funchose salad with cucumber

funchose – 100 g;
carrots – 150 g;
cucumber – 0.2 kg;
onions – 100 g;
ground dried garlic – 5 g;
Korean carrot seasoning – 10 g;
vegetable oil – 100 ml;
table vinegar (9 percent) – 5 ml;
salt - to taste.

Cooking method:

Fill a three-liter saucepan halfway with water. Bring to a boil. Add a tablespoon of oil, vinegar (half a teaspoon), and salt to taste to the water. Place the noodles in boiling water, cook for 3 minutes, and drain in a colander. No need to rinse.
After peeling the carrots, cut into thin long strips using a vegetable peeler. Cut the cucumber into the same strips.
Remove the skins from the onion and cut it into thin half rings.
Combine all four ingredients and mix carefully.
Using the remaining oil and vinegar, make a dressing by adding Korean carrot seasoning and dried garlic. Dress the salad.

After an hour, when the vegetables and noodles are marinated, the salad can be served.

Funchose salad with pepper

funchose – 0.25 kg;
bell pepper – 0.5 kg;
cucumbers – 0.3 kg;
sesame oil – 40 ml;
soy sauce – 40 ml;
ground black pepper - to taste.

Cooking method:

Wash the bell pepper. It’s better to take peppers of different colors: this will make the salad brighter and more appetizing. Cut off the stems of the peppers and remove the seeds.
Cut the flesh of the bell pepper into thin strips.
Wash the cucumbers, dry them, cut into thin semicircles.
Steam the thin funchose by pouring boiling water over it for 5 minutes. Remove from water and place on cutting board. When the funchose has cooled slightly, cut it into pieces of about 5 cm.
Mix funchose with pepper and cucumber. Season with a mixture of sesame oil, soy sauce and ground black pepper.

The snack prepared according to this recipe is not too spicy, so even children can eat it.

Funchose salad with vegetables

funchose – 0.3 kg;
tomatoes – 0.2 kg;
cauliflower – 100 g;
cucumbers – 0.3 kg;
bell pepper – 0.25 kg;
vegetable oil – 20 ml;
salt, pepper, soy sauce - to taste.

Cooking method:

Pour boiling water over the tomatoes. Clean. Cut into several pieces and remove the seeds. Cut the pulp into small cubes.
Cut the cauliflower into small pieces. If you do not accept raw cabbage in salads, you will have to boil it first, but still not until fully cooked.
Bulgarian pepper, remove the seeds from it, cut off the stalk, cut into small squares or strips.
Cut the cucumbers into cubes or strips, depending on the shape of your pepper pieces.
Prepare funchoza as indicated on its packaging.
Mix noodles with vegetables, pepper and salt. Instead of salt, you can add soy sauce.
Add oil, stir carefully again.

The combination of fresh vegetables, including cauliflower, and funchose gives the appetizer a piquant flavor, despite the simple composition of the dressing.

Funchose salad with meat and cabbage

funchose – 0.25 kg;
boiled meat (beef or pork) – 0.2 kg;
Chinese cabbage – 100 g;
carrots – 100 g;
daikon – 100 g;
sweet pepper – 0.2 kg;
onions – 100 g;
pepper mixture – 5 g;
soy sauce – 30 ml.

Cooking method:

Peel the carrots and grate them on a special grater designed for making Korean snacks. You can cut into thin long strips using a vegetable peeler.
Peel the onions and cut them into thin half rings.
Peel the daikon and grate. You can use either a special grater or a regular one. In the latter case, it is better to choose the side with large holes.
Separate several leaves of Chinese cabbage, wash them, dry them and finely chop them. If desired, you can use white cabbage instead of Chinese cabbage, but the taste in this case will be different.
Wash the sweet pepper and cut off the stem. After removing the seeds, cut the pepper into thin quarter rings.
Cut the finished meat into thin long strips or small cubes.
Boil the funchose until ready.
Combine noodles, vegetables and meat in a large salad bowl.
Dilute the pepper mixture in soy sauce and season the salad. If desired, you can add a little odorless vegetable oil to it.

Funchose salad with meat and cabbage turns out juicy, light and healthy. At the same time, it satisfies hunger well.

Funchose salad with meat

meat (beef, pork, chicken fillet) – 0.7 kg;
funchose – 0.3 kg;
carrots – 150 g;
onions – 100 g;
garlic – 2 cloves;
soy sauce – 40 ml;
vegetable oil – 40 ml;
black pepper - to taste.

Cooking method:

Boil the meat, remove from the broth and cool. Strain the broth.
Pour the hot broth over the funchose, if necessary, put the pan on the fire and boil for a couple of minutes. If the funchose is thin, there is no need to boil: just keep it in the hot broth for a few minutes under the lid.
Peel the carrots and cut into thin strips. If desired, you can grate it on a special grater.
Peel the onion and cut into thin half rings.
Cut the cooled meat into small cubes.
Mix meat with funchose and vegetables.
In a separate container, heat a mixture of vegetable oil and soy sauce. Mix the dressing with garlic passed through a press and ground black pepper.
Pour the dressing into the salad, stir. Place the salad in the refrigerator for a couple of hours so that the funchose is saturated with the aroma of spices and vegetables, and the vegetables become a little softer and piquant.

Thanks to the large amount of meat, the funchose salad prepared according to this recipe turns out to be satisfying. Men will especially like it. If you like spicier snacks, you can add red pepper along with ground black pepper, and add a teaspoon of table (9%) vinegar to the dressing.

Funchose salad with shrimp

funchose – 0.2 kg;
peeled shrimp – 0.25 kg;
bell pepper – 0.2 kg;
carrots – 150 g;
garlic – 2 cloves;
green onions – 50 g;
fresh parsley – 50 g;
sesame oil – 80 ml;
sesame seeds – 10 g;
soy sauce - to taste.

Cooking method:

Boil the shrimp in salted water with the addition of ground black pepper.
Cut off the stalk of the pepper. Cut the fruit into 6 pieces lengthwise. Cut the pulp into thin strips.
Chop the green onions and parsley separately with a knife.
Cut the onions, peeling them, into halves of rings.
Pass the garlic through a press, mix it with a spoon of sesame oil.
Pour the remaining oil into a frying pan and heat. Place vegetables in it and fry them for 10 minutes.
Add shrimp and garlic oil and soy sauce to taste.
Cover with a lid and simmer for 5 minutes over low heat. Remove from stove.
Prepare funchose according to the recipe indicated on the package. Mix with the contents of the pan.

The salad prepared according to the given recipe can be served either cold or warm. In any case, after it is placed on plates, it should be sprinkled with chopped parsley and sesame seeds.

Funchose salad with meat and canned green peas

funchose – 0.2 kg;
boiled meat – 0.2 kg;
tomato – 150 g;
canned green peas – 100 g;
oregano – 5 g;
cane sugar – 5 g;
soy sauce – 50 ml.

Cooking method:

Cut the boiled meat into thin strips.
Cut the tomato into cubes.
Drain the water from the jar of peas and measure out the required amount of product.
Prepare starch noodles according to package instructions.
Mix oregano, sugar and soy sauce in a separate container.
Place funchose, tomatoes, and green peas in a salad bowl. Add sauce to them and stir.

This funchose salad with meat is served both cold and warm.

You can add other ingredients to the funchose salad. It goes well with canned honey mushrooms, green beans, boiled chicken breast, and seafood. So you can discover new tastes every day.