Funchose salad with carrots and bell pepper recipe

Funchose salad with carrots and bell pepper recipe

Ingredients

Step-by-step recipe for making funchose salad with carrots and bell peppers with photo

This is how the dish is prepared:

Immediately pour hot water over the funchose and let it sit for 15 minutes.

Then grate the carrots on a special grater.

Wash the bell pepper, remove the center, cut into strips.

Peel the garlic and chop.

Drain the water from the noodles, place in a colander, and let the liquid drain well.

Now heat the frying pan, pour in vegetable oil, and fry the carrots and peppers.

When the vegetables turn golden, add the garlic and fry slightly. Turn off the heat and let the vegetables cool.

Wash the cucumber and grate.

Video recipe Funchose salad with carrots and bell pepper

Glass noodle salad

You can also pamper your household with a delicious glass noodle salad. This delicacy is indescribably tender and extraordinary!

So, in order to prepare a dish according to this recipe, you will need:

Ingredients:
funchose-100 g;
Korean carrot - 60 g;
fresh cucumber - 1 pc.;
soy sauce-20 g;
garlic - 2 teeth;
olive oil - 1 tbsp;
green onions - to taste.

This is how the dish is prepared:

Immediately boil the noodles as described on the package. Be sure to pour vegetable oil into the water. Later, transfer the funchose to a colander and let the excess water drain.

Wash the fresh cucumber, dry it, and then cut the vegetable lengthwise into a couple of thin slices. Now cut any slice into strips.

Wash the green onions, dry them, chop into thin rings.

Squeeze the carrots in Korean style.

Take a bowl, pour in vegetable oil.

Peel the garlic and chop it. Add the resulting garlic mixture to the oil and stir.

Funchose salad with carrots in Korean

Savory spicy funchose salad with vegetables (carrots, cucumber and pepper) in Korean

Funchoza, or otherwise “glass” noodles made from green beans, is a mind-blowing product that itself has neither taste nor aroma. But this does not at all prevent funchose from being one of the most favorite dishes of Asian cuisine. The secret is to open the “glass” noodles, making them incredibly tasty and unique in appearance, additional ingredients and a suitable sauce.

Recipes for making funchose are very different. Various types of meat, seafood, and vegetables are added to it. But perhaps the most common dish is a Korean-style vegetable salad of funchose with carrots.

The salad in question will appeal to all lovers of spicy food, as well as fans of Asian cuisine. For those who have never tried funchose, it’s time to get to know “glass” noodles better. And you can start with this simple, but very tasty dish. For the first time making a Korean salad, I recommend purchasing a ready-made sauce, so that later it will be easier to prepare it without the help of others.

Ingredients for 4-5 servings:

• Dry funchoza – 100 g
• Large carrots - 1 pc.
• Large cucumber - 1 pc.
• Medium bell pepper - 1 pc.
• Garlic
• Dressing for funchose in Korean (4 tablespoons of soy sauce, 1 tablespoon of vinegar, 1 tablespoon of Korean carrot seasoning, 1 tablespoon of sugar, 2 tablespoons of vegetable oil)

Recipe for funchose salad with carrots in Korean

1. The salad recipe is quite simple. It all depends on how correctly the noodles themselves are prepared. Place the dry funchose in a bowl, pour boiling water for a maximum of 10 minutes, or better yet for 5 minutes, otherwise it will boil and stick together.

2. While the noodles are steeping, prepare the vegetables. Using a special knife for Korean salads, cut the cucumber into strips. If you don’t have such a knife at hand, then use an ordinary one, but try to chop the vegetables as thinly as possible. It is very convenient to grate vegetables on a special grater.

3. We do the same with carrots, having previously peeled them. After this, slightly mash the carrots with your hands so that they release the juice.

4. Cutting bell peppers with a special knife is quite awkward, so we just cut them into strips. Naturally, before this we carefully wash it and remove the seeds with the stalk.

5. It’s time to drain the water from the funchose, place it in a colander and rinse with cold boiled water. For convenience, slightly cut the noodles with a knife, otherwise they will be a little long in the salad, like spaghetti.

6. Place all ingredients in one bowl, add a couple of cloves of chopped garlic and Korean funchose dressing. I used ready-made dressing. In my opinion, it’s comfortable and refills are cheap.

But if you wish, you can create it yourself. Heat vegetable oil, add seasoning for Korean carrots, sugar, vinegar, soy sauce and mix everything thoroughly. Adjust the amount of ingredients to taste.

If the dressing is sour, you can add sugar, and if the dressing is unsalted, you can increase the amount of soy sauce. Keep in mind that the vegetables will still release their juice, so there doesn’t have to be a lot of dressing.

7. Mix our salad well with 2 spoons, preferably wood ones. You can use a larger bowl for this to make it more convenient.

8. The salad of funchose with carrots in Korean is ready, but there is a very important condition. It is necessary for the salad to stand in the refrigerator for at least half an hour, then all the ingredients will truly open up and acquire a catchy, rich taste. Bon appetit!

Funchose salad with carrots in Korean

Savory spicy funchose salad with vegetables (carrots, cucumber and pepper) in Korean

Funchoza, or otherwise “glass” noodles made from green beans, is a mind-blowing product that itself has neither taste nor aroma. But this does not at all prevent funchose from being one of the most favorite dishes of Asian cuisine. The secret is to open the “glass” noodles, making them incredibly tasty and unique in appearance, additional ingredients and a suitable sauce.

Recipes for making funchose are very different. Various types of meat, seafood, and vegetables are added to it. But perhaps the most common dish is a Korean-style vegetable salad of funchose with carrots.

The salad in question will appeal to all lovers of spicy food, as well as fans of Asian cuisine. For those who have never tried funchose, it’s time to get to know “glass” noodles better. And you can start with this simple, but very tasty dish. For the first time making a Korean salad, I recommend purchasing a ready-made sauce, so that later it will be easier to prepare it without the help of others.

Ingredients for 4-5 servings:

• Dry funchoza – 100 g
• Large carrots - 1 pc.
• Large cucumber - 1 pc.
• Medium bell pepper - 1 pc.
• Garlic
• Dressing for funchose in Korean (4 tablespoons of soy sauce, 1 tablespoon of vinegar, 1 tablespoon of Korean carrot seasoning, 1 tablespoon of sugar, 2 tablespoons of vegetable oil)

Recipe for funchose salad with carrots in Korean

1. The salad recipe is quite simple. It all depends on how correctly the noodles themselves are prepared. Place the dry funchose in a bowl, pour boiling water for a maximum of 10 minutes, or better yet for 5 minutes, otherwise it will boil and stick together.

2. While the noodles are steeping, prepare the vegetables. Using a special knife for Korean salads, cut the cucumber into strips. If you don’t have such a knife at hand, then use an ordinary one, but try to chop the vegetables as thinly as possible. It is very convenient to grate vegetables on a special grater.

3. We do the same with carrots, having previously peeled them. After this, slightly mash the carrots with your hands so that they release the juice.

4. Cutting bell peppers with a special knife is quite awkward, so we just cut them into strips. Naturally, before this we carefully wash it and remove the seeds with the stalk.

5. It’s time to drain the water from the funchose, place it in a colander and rinse with cold boiled water. For convenience, slightly cut the noodles with a knife, otherwise they will be a little long in the salad, like spaghetti.

6. Place all ingredients in one bowl, add a couple of cloves of chopped garlic and Korean funchose dressing. I used ready-made dressing. In my opinion, it’s comfortable and refills are cheap.

But if you wish, you can create it yourself. Heat vegetable oil, add seasoning for Korean carrots, sugar, vinegar, soy sauce and mix everything thoroughly. Adjust the amount of ingredients to taste.

If the dressing is sour, you can add sugar, and if the dressing is unsalted, you can increase the amount of soy sauce. Keep in mind that the vegetables will still release their juice, so there doesn’t have to be a lot of dressing.

7. Mix our salad well with 2 spoons, preferably wood ones. You can use a larger bowl for this to make it more convenient.

8. The salad of funchose with carrots in Korean is ready, but there is a very important condition. It is necessary for the salad to stand in the refrigerator for at least half an hour, then all the ingredients will truly open up and acquire a catchy, rich taste. Bon appetit!

Funchoza with chicken and bell pepper

Let's diversify our diet - prepare a salad with funchose bell pepper and chicken

If you decide to amuse yourself and your loved ones with a tasty salad, then try making a salad with funchose. This is a low-calorie and fairly healthy salad that is very easy to prepare. In combination with chicken and bell pepper, funchose becomes even tastier. For 100 grams of such salad there are only 129 kcal.

Ingredients for the dish

• Chicken breast – 300 g.
• Dry funchose – 100 g.
• Bell pepper – 100 g.
• Onions – 100 g.
• Carrots – 100 g.
• Cucumber – 100 g.
• Vegetable oil – 40 g.
• Green onions – 15 g.
• Salt and pepper – – to taste
• Water for making funchose – – to taste

Making a dish step by step

Method for making funchose with chicken, cucumber and bell pepper:

Chicken fillet must be washed, veins and films removed. Then wipe with a napkin. Cut the meat into small pieces.

Place the meat in a bowl and add salt and pepper to taste. Stir the ingredients, cover the bowl with cling film and put it in the refrigerator. The meat will marinate and become even tastier.

Peel the onion and cut it into small strips. Peel the carrots and grate them or cut them into strips.

Peel the pepper from seeds and tail, cut into small strips. Also cut the cucumber into strips.

Wash and dry the green onions. Then chop it finely.

Now you can get our marinated meat. Heat a frying pan, add oil and add chicken fillet. Cooking must be done over medium heat.

The pieces of meat should become snow-white in 4 minutes, after which cook for another 1 minute, stirring continuously. After the meat is ready, place it in a bowl.

Add a little oil to the same frying pan, then add the onion. It must be fried for 3 minutes. Add carrots and fry for about 3 minutes more.

Then add pepper to the onions and carrots, stir and fry for another 4 minutes.

Prepare funchose according to the instructions on the package. Pour boiling water over it for 5 minutes.

Place the finished fried vegetables in a colander to drain off excess oil.

Funchoza must be placed in a colander, washed with cool water and allowed to drain. Funchoza can be cut into strips of 3-4 cm.

Place all the ingredients in a bowl and stir them well. Cover the bowl with film and place in the refrigerator for half an hour - an hour. You can skip this step, but if the salad is infused, it will taste better.

The salad must be served hot (heated in a frying pan or in the microwave) with soy sauce. You can decorate portions with green onions or any other herbs.

The recipe for funchose with chicken and bell pepper is very simple. You can also buy ready-made funchose, but it’s better to buy it dry. This salad can be served on the table for the holiday. Then your guests will definitely be satisfied. The salad is quite dietary and quite filling due to the addition of chicken breast. Vegetables add freshness and extra flavor to the salad. In combination with vegetables, the chicken becomes even more juicy, and the funchose reveals its own extraordinary taste.

Funchoza, or glass noodles, is very useful, as it contains vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) and microelements. Asians are convinced that funchose is a source of energy. It contains fiber, which improves digestion. Fiber also helps cleanse the body of waste and toxins. With constant use of funchose, you can improve the functioning of your heart.

Funchoza is a quite necessary and tasty product that needs to be included in your diet. Especially tasty funchose in some salads or other dishes. Almost everyone loves to eat funchose without anything, just like that. It is very tasty, low-fat and low-calorie. You can, for example, eat it with vegetables or meat.

Thanks to this good recipe, we learned how to cook “Funchoza with chicken and bell pepper.”