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 flavor, 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.

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Funchose salad with vegetables

This salad is obscenely easy to make, but that doesn’t make it the least tasty. Light and bright, it will look perfect on the table both on an ordinary day and on a holiday.

Ingredients for “Funchose salad with vegetables”:

Funchoza (4 pcs in a pack) - 0.5 pack.
Bell pepper (Medium size) - 1 pc.
Cucumber (Medium size) - 1 pc.
Carrots (Medium size) - 1 pc.
Soy sauce (TM Kikkoman) - 4-5 tbsp. l.
Greens (Dill, parsley) - to taste

Production time: 20 minutes

Number of servings: 3

Nutritional and energy value:

Ready meals
kcal 111.2 kcal	proteins 5.8 g	fat 0.2 g	carbohydrates 21.9 g
Portions
kcal 37.1 kcal	proteins 1.9 g	fat 0.1 g	carbohydrates 7.3 g
100 g dish
kcal 30.1 kcal	proteins 1.6 g	fat 0.1 g	carbohydrates 5.9 g

Recipe for “Funchose salad with vegetables”:

Cut the cucumber, pepper and carrot into strips (the carrots were grated on a special grater). Place the funchose in boiling water for 2 minutes. Place in a colander (you can use a sieve) and drain the water.

Mix all ingredients, season with soy sauce. Serve with hot dishes.

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