Funchose salads

Salad with funchose, vegetables and egg pancakes

glass rice noodles – 50g; cucumber – 1 pc.; carrots – 1 pc. (large); testicle – 3 pcs.; lemon (juice) – 1 tbsp; soy sauce – 5 tbsp; ground dark pepper - to taste; salt - to taste; sesame - to taste; vegetable oil – 3 tbsp.

Special salad with funchose

funchose – 130u; sweet bell pepper – 2 pcs.; cucumber – 2 pcs.; carrots – 200g; onions – 2 pcs.; garlic – 3 cloves; vegetable oil – 30 ml; spices for funchose – 1.5 tsp; soy sauce – 40 ml; table vinegar (9%) – 2 tbsp; greens - according to VK

Funchose salad with sesame oil

rice noodles (funchose), shrimp (peeled), sweet pepper (reddish), carrots (small), vegetable oil, sesame oil, sesame seeds, garlic, green onions, soy sauce, parsley (chopped greens).

Rice noodles with shrimp

rice noodles (funchose), bell pepper (reddish), onion, shrimp (boiled, peeled), soy sauce, sesame oil, lemon juice, curry powder, garlic, cilantro (greens).

section: Rice noodles

Korean-style salad with funchose, carrots and eggplants

eggplant, carrots, funchose (dry), garlic, rice vinegar, soy sauce, sesame seeds (toasted), sesame oil, vegetable oil, red pepper (ground), pepper, salt.

section: Vegetable salads, Korean salads

Salad with funchose

funchose, cucumber, corn (canned), mayonnaise, cervelat sausage.

section: Pasta salads

Funchose salad with cucumbers

funchose, carrots (large), cucumber, vegetable oil, garlic, vinegar, onion, seasoning (for Korean carrots), herbs, salt.

section: Pasta salads

Funchose salad with meat

rice noodles, boiled meat, egg, Korean radish, carrots, mayonnaise.

section: Meat salads

Salad with funchose and meat

funchose, pork (or beef), radish, carrots, onions, garlic, vegetable oil, salt, dark pepper, soy sauce.

section: Meat salads

Funchose salad with vegetables and shrimp

funchose, shrimp (boiled, peeled), bell pepper, sesame oil, sesame seeds, carrots, green onions, garlic, soy sauce, parsley.

section: Shrimp salads

Funchose salad with bacon

funchose, bacon, tomato, egg, greens, soy sauce.

section: Pasta salads

Vietnamese funchose salad

garlic, cilantro (chopped), chili pepper (hot), sugar, lime juice, fish sauce, funchose (rice noodles), carrots (straws), cucumber (diced), mint (chopped), lettuce, peanuts (chopped), mint (for decoration).

section: Pasta salads

Turkey salad with broccoli and funchose

turkey (fillet), broccoli, green beans, leeks or green onions, garlic, pine nuts or cashews, soy sauce, vegetable oil, funchose (rice vermicelli).

section: Turkey salads, Pasta salads

Warm salad of chicken liver, seaweed and funchose

funchose, chicken liver (boiled), champignon mushrooms (boiled), sea cabbage (ready), onions, olive oil, soy sauce, garlic, ginger (root), dill, parsley (greens).

section: Liver salads

Warm duck breast salad with funchose

duck (breast), funchose, onion, carrots, bell pepper, honey, red wine vinegar, soy sauce, coriander (ground seeds), ginger (ground), dark pepper (ground), cinnamon, sesame seeds, vegetable oil.

section: Duck salad

Funchose salad with canned sardines

sardine (canned in oil), funchose, onions, cucumbers (sour), mayonnaise, salt.

section: Fish salads, Pasta salads

Korean salad with funchose and vegetables

funchose (glass noodles), carrots, bell pepper, cucumber, sesame, parsley (for decoration), soy sauce, rice vinegar, sesame oil, ginger (ground), garlic, coriander seeds, cayenne pepper, cilantro (su.

section: Korean salads, Pasta salads

Their funchose salad with egg pancakes

cucumber, cabbage, carrots, egg, funchose, soy sauce, vinegar, sesame oil, garlic, salt, flour, starch, .

section: Pasta salads, Chinese cuisine

Salad with egg pancakes, funchose and sausage

funchose, sausage, tomatoes, egg, mayonnaise, vegetable oil, pepper, herbs, salt, .

section: Sausage salads, Pasta salads

Salad with pork, funchose, cheese and egg pancakes

pork (boiled), funchose, cheese, egg, salt, pepper, vegetable oil, .

section: Meat salads, Pasta salads

Salads with funchose

In this section, our creators share the most successful recipes for salads with funchose with step-by-step photos and instructions. We will teach you how to prepare unique salads with delicious funchose!

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Recipes for salads with funchose

Ingredients

Beijing cabbage – 300 g

Fresh cucumber – 1 pc.

Chicken egg – 2 pcs.

Sesame oil – 1 tbsp.

Soy sauce – 1 tbsp.

Brown sugar – 1 tsp.

Ingredients

Vermicelli “Funchoza” – 100 g

Chicken breast fillet – 400 g

Reddish sweet pepper – 1 pc.

Refined vegetable oil – 2 tbsp. l.

A pinch of reddish hot ground pepper

Garlic – 2-3 cloves

Soy sauce – 4 tbsp. l.

Dressing for “Funchoza” – 1 package.

Ingredients

White cabbage – 200 g

Lean pork – 250 g

Sesame oil – 2 tbsp.

Funchose noodles – 50 g

Refueling:

Ground red pepper - to taste

Soy sauce – 3 tbsp.

Snow white wine vinegar – 3 tbsp.

Garlic – 2 cloves

Sesame oil – 2 tbsp.

Ingredients

Bell pepper – 1 pc.

Read also: “Pine nuts salad” recipe”

Garlic – 3 cloves

Korean dressing – 1 sachet

Ingredients

Sea kale – 200 g

Onions – 2 pcs.

Olive oil – 4 tbsp.

Garlic – 3 cloves

Lemon juice – 20 ml

Ingredients

Bell pepper – 1 pc.

Fresh cucumber – 1 pc.

Soy sauce – 2 tbsp.

Sesame oil – 1 tbsp.

Chili pepper – 5 g

Sesame seeds – 10 g

Cilantro and parsley – 10 g

Ingredients

Harusame noodles – 80 g

Egg yolk – 2 pcs.

Carrots – 150-200 g

Ground dark pepper - to taste

Wakame aquatic plants – 2 tbsp.

Ham/balyk – 150 g

Refueling:

Rice vinegar – 3 tbsp.

Soy sauce – 2.5 tbsp.

Vegetable oil – 1 tbsp.

Sesame oil – 1 tbsp.

Ground dark pepper - to taste

Ingredients

Fresh cucumbers – 2 pcs.

Bell pepper – 1 pc.

Onions – 0.5 pcs.

Champignons – 200 g

Soy sauce – 2 tbsp.

Vegetable oil – 1 tbsp.

Balsamic vinegar – 1 tbsp.

Salt, pepper - to taste

Ingredients

Squid – 4 carcasses

Carrots (small) – 2 pcs.

Sweet pepper – 1 pc.

Fresh cucumber – 1 pc.

Garlic – 3 cloves

Green onions – 2 pcs.

Chili pepper – 0.5 pcs.

Korean carrot seasoning – 1 tbsp.

Grape vinegar – 2 tbsp.

Garlic vegetable oil – 3 tbsp.

Ingredients

Chicken breast fillet – 1 piece

Onion – 1 pc.

Sweet pepper – 1 pc.

Green onions - to taste

Garlic – 2 cloves;

Rice vinegar – 1-2 tsp.

Vegetable oil – 2 tbsp. l.

Soy sauce – 2 tbsp. l.

Ground ginger – a pinch

Dark and reddish ground pepper - to taste

Ingredients

Chicken egg – 3 pcs.

Pickled cucumber – 2 pcs.

Vegetable oil – 1 tbsp.

Salt and pepper - to taste

Ingredients

Korean carrots – 200 g

Broccoli – 100 g

Champignons – 50 g

Soy sauce – 2 tbsp.

Vegetable oil – 1 tbsp.

Sesame seeds – 1 tsp.

Ingredients

Reddish caviar – 50 g

Lightly salted salmon – 80 g

Fresh cucumber – 1 pc.

Sweet pepper – 1 pc.

Dark sesame – 1 tsp.

Vegetable oil – 3 tbsp.

Ingredients

Bell pepper – 100 g

Vegetable oil - to taste

Water - as needed

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Funchoza with vegetables - delicious recipes for roast dishes, salads and snacks

Funchoza with vegetables is a dish prepared on the basis of bean noodles, which are also called “glass” or “cellophane”. This versatile ingredient, popular in Asian cuisine, is used to make stir-fry dishes in a wok and even salads. We will look at some of the extreme options in the following recipes.

How to cook funchose with vegetables?

Funchoza with vegetables is a recipe with which you can quickly and easily make special Asian food. The preparation is simple: the noodles are boiled for a couple of minutes and combined with thinly sliced vegetables and a sweet and sour marinade. The vegetable components, like the sauce, can be varied, providing an abundance of flavors.

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

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

Funchoza with chicken and vegetables – recipe

Funchoza with chicken and vegetables is a striking representative of rich all-encompassing dishes, which contains the necessary nutrients, perfect taste and excellent dietary properties.

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

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

Funchoza with champignons and vegetables

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

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

Pour hot water over funchoza for 7 minutes.
Chop carrots and cabbage.
Fry mushroom slices with onions.
Whisk the soy sauce, mustard, juice and oil - the salad dressing with funchose and vegetables is ready, all you have to do is pour it on top of the salad.

Recipe for funchose with beef and vegetables

Funchoza with beef and vegetables is a common Asian hot dish, in which special attention is paid to the meat product. You should choose lean meat: it is perfect for similar dishes, because it does not require marinating and does not contain harmful fats, and rapid frying preserves juiciness, nutrition and expressive taste.

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

Making funchose with vegetables requires narrow cutting of the outer ones.
Slice and fry the meat.
Add vegetables, garlic and soy sauce.
Pour boiling water over the funchose for 10 minutes.
Wash and mix with vegetables.
Meat funchoza with vegetables is a hot dish and is served immediately.

Funchoza with vegetables and shrimp - recipe

Funchoza with shrimp and vegetables is one of the most favorite combinations of Asian cuisine, which is not easy to achieve perfection. Shrimp, like funchose, are not expressive in taste, and therefore require sauces, hot spices and culinary tests. So, frying in sesame oil with hot pepper will add piquancy, and soy sauce will add brains, in other words, a pleasant taste.

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

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

Funchoza with pork and vegetables

Funchoza with meat and vegetables is tasty, piquant and can complement a variety of pork recipes. The most common involves marinating in sauces and spices for 4 hours. When fried, the meat not only becomes softer, but also retains its taste during long shelf life, which is very important because the dish is prepared for future use.

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

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

Funchoza with vegetables and seafood - recipe

Funchoza with seafood and vegetables is a light and nutritious salad that can vary your diet menu. This appetizer belongs to the food group that is best prepared in advance. As time passes, the ingredients exchange juices and become richer and more aromatic. This dish is best served after a few hours.

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

Boil the funchose.
Fry the seafood cocktail.
Cut the pepper into strips.
Whisk together the oil, lemon juice, ginger and garlic.
Mix all ingredients and season.

Funchoza with vegetables in wok

Funchoza fried with vegetables in a wok is a common technique for preparing dishes in Asian cuisine, the highlight of which is quick frying in a special frying pan. Thanks to this method, vegetables get a slightly crunchy texture on the outside, juiciness on the inside and retain their vitamin composition, which allows the dish to be considered one of the must-haves.

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

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

Recipe for funchose with vegetables in Korean

Funchoza with vegetables in Korean is a dish that fans of special Asian food will appreciate. This refreshing salad is easy to prepare: you just need to chop the vegetables thinly, mix them with the marinade and leave for a few hours. The highlight of the snack is that it can be eaten either within an hour or after a week. In extreme cases, the taste will only become richer.

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

Boil the funchose.
Grate the carrots using a Korean carrot grater.
Slice the pepper and cucumber thinly.
Mix vegetables and noodles, add sugar, oil, vinegar and garlic.
Funchoza with vegetables is marinated for 6 hours.

Salad with funchose and vegetables

Funchose salad with chicken and vegetables will change the boring mayonnaise monotony of the festive table and will amaze you with its freshest, special taste. The light and nutritious dish has dietary qualities, which is especially appropriate for rich, high-calorie feasts, and its simple and quick preparation is a way to forget about the long troubles with classic food.

chicken fillet – 250 g;
funchose – 100 g;
green beans – 100 g;
pepper – 1 pc.;
vinegar – 20 ml;
soy sauce – 50 ml.

Thinly slice the fillet and fry.
Add peppers and beans.
Boil the funchose and add to the meat and vegetables.
Season with sauce and vinegar.

Funchose salads: step-by-step recipes with photos.

Funchoza, or glass noodles, belongs to classic Asian cuisine, served hot or cold. Recently, dishes made from funchose have been gaining popularity in our country. That’s why I’ve now prepared for you a small selection of delicious salads made from this product.

Spicy salad of funchose and chicken without mayonnaise.

For the recipe we will need:

Chicken breast - 250 gr.
Daikon
Pepper
Carrots - 2 pcs.
Onion
Hot reddish pepper
Garlic clove
Funchoza rice noodles – 100 g
Ground black pepper
Salt to taste
Vegetable oil

Cut the meat into narrow strips and fry in a small amount of oil.

Cut the onion into strips, and grate the daikon and carrots into narrow strips.

Once the meat is slightly golden, add the onion, mix and fry over high heat.

After a minute, add the daikon and carrots and mix well, fry for a few minutes.

Cut half the pepper into narrow strips, and cut the hot pepper into thin slices. Adjust the sharpness yourself. Add hot and sweet peppers and fry for half a minute.

Crush the garlic, add dark pepper, salt to taste and mix everything.

Pour boiling water over the noodles and let stand for almost 5 minutes.

Wash the funchose in cool water and mix with the rest of the ingredients. Let it brew for half an hour.

There is no need to add mayonnaise or vinegar to this salad. A special, catchy, wonderful salad can serve as a delightful decoration for your table.

Funchose salad with vegetables - a traditional recipe.

There are a lot of options for making funchose, but now I would like to remember that usual, but no less tasty salad recipe, which does not include meat.

Ingredients needed to make:

Cucumber
bell pepper
Carrot
Onion
Soy sauce
Vegetable oil
Funchoza

Cut the onion into half rings and the bell pepper into strips. Grate the carrots. Pour oil into a heated frying pan and fry the vegetables for about 10 minutes.

Meanwhile, cut the cucumber into small pieces. Prepare funchose. Because the threads of the funchose itself are quite long, cut it in several places.

After the vegetables and funchose are ready, mix all the ingredients. Season the salad with soy sauce. You can decorate the salad with a handful of sesame seeds and add a little fresh herbs.

How to cook funchose in Korean

For this salad we will need

Funchoza - 1 pack.
Medium carrots - 1 pc.
Bell pepper - 1 pc.
Cucumber (large) - 1 pc.
Parsley - 1 bunch
Vinegar 9% - 1 tsp.
Soy sauce - 3 tbsp
Salt
Pepper
Sunflower oil - 4-5 tbsp
Garlic - 1 clove

Pour boiling water over the funchoza and leave for seven to eight minutes, then rinse it in cool water. to remove all the starch, and it was not sticky.

Chop the carrots and cucumber, grate 1 clove of garlic, cut the bell pepper into strips, and finely chop the parsley. Salt and mix in a bowl. Add a mixture of peppers and crushed coriander seeds to the vegetables. Heat sunflower oil in a frying pan and pour a few spoons into the salad.

Add a teaspoon of vinegar. Carefully mix the funchose with vegetables. Let it sit in the refrigerator for about an hour.

Funchoza with meat and vegetables.

Meat (pork or beef) – 400 gr
Funchoza - 200 gr.
Onion - 2 pcs.
Carrots - 3 pcs. or ready-made Korean carrots
Cucumber - 1 pc.
Garlic - 1 head
Bell pepper - 3 pcs.
Soy sauce - 3 tbsp. spoons
Watery Korean seasoning for funchose
Salt - to taste
Vegetable or olive oil
Hot pepper - to taste

Place the funchoza in a container, add a dessert spoon of salt, maybe not a full one, and pour boiling water over it.

The meat must be cut into thin small pieces, and the onion into cubes. Pour vegetable oil into a frying pan and lay out our meat. Fry for 15 minutes.

Let's prepare the vegetables. Grate the carrots and cut the cucumbers into strips. Naturally, you can also grate a cucumber, but then it will give a lot of water.

Also finely chop the pepper.

When the meat is fried and all the water has come out, add finely chopped onion and three tablespoons of soy sauce to the frying pan. Fry until the onion sets until golden brown

Peel and cut the garlic.

When the onions and meat are fried until cooked, you can combine the ingredients. Pour all the vegetables that we have prepared into a deeper container, place the meat on the vegetables, add garlic and funchose. Add seasoning to the prepared funchose, it already contains all the spices, oil and vinegar, mix carefully. We do this not very quickly, but painstakingly, so that the entire length is saturated. If anyone likes it spicier, you can add hot pepper.