Salad with funchose and vegetables. Detailed cooking recipe
Funchose salad with vegetables is a favorite snack in Asia, but since Asian cuisine is gaining popularity with us, many compatriots have already appreciated and loved this dish. In Russia, funchose appeared at the beginning of the 19th century, and salads from it even later. Our mentality makes itself felt - our hostesses still add meat, chicken or mushrooms to funchose with vegetables to make the dish more satisfying. The undoubted advantages of this salad are the ease and speed of preparation, as well as the availability of products. In addition, the salad turns out to be low-calorie, dietary, but at the same time satisfying - an ideal dish for those who follow their figure and nutrition.
It is not difficult to cook funchose correctly, you can follow the instructions on the package, or you can use the universal method. To begin with, I soak the funchose for 10-15 minutes, this is necessary so that the funchose does not stick together during the cooking process. Next, glass noodles are sent to boiling water for 4 minutes. Funchoza is ready - you need to rinse it under cold water, constantly shaking it. So the glass noodles are separate, without sticky lumps.
Due to its neutral taste, funchose goes well with mushrooms, seafood, meat, poultry, legumes and all vegetables. Therefore, you can safely add your favorite ingredients or everything that is in the refrigerator to it. Salads with funchose are dressed mainly with soy sauce; it ideally complements glass noodles. It is understood that such salads should be spicy, so for them you can not spare chili peppers or ordinary black pepper. As a seasoning for funchose, paprika and sesame seeds, as well as fried fresh or granulated garlic, are perfect. Funchose salads can be served both hot and cold.
Funchose itself has an extremely beneficial effect on the body, it contains many vitamins and minerals. Glass noodles are complex carbohydrates, so they saturate a person for a long time, give energy to muscle tissue. Valuable vitamins in its composition have a beneficial effect on the nervous system, funchose is an antidepressant. With daily use of funchose, the desire to eat something fatty or sweet decreases, because the body has already received all the necessary substances and signals this. Due to this, being on a funchose diet, you can lose extra pounds. Funchoza is not an allergen, so even children can use it.
How to cook funchose salad with vegetables - 15 varieties
If you are a fan of very spicy snacks - then this recipe is for you. The salad is made in the best traditions of Asian cuisine, from a couple of simple ingredients, but with a lot of seasonings.
Ingredients:
- Funchoza - 40 grams
- Carrot - 200 grams
- Bulb - 1 piece
- Garlic - 4 cloves
- Vegetable oil - 2 tablespoons
- Vinegar - 2 tablespoons
- Red pepper - 2 tablespoons
- Water - 2 tablespoons
- Salt - 1 teaspoon
- Sugar - 1 teaspoon
- Coriander - 1 teaspoon
Cooking:
We make Japanese adjika - mix all the seasonings with water to a thick slurry and let it swell. After an hour, we pass the garlic through the press, mix with the swollen seasonings. Japanese adjika is ready. Pour funchose with boiling water for 15 minutes. Three carrots on a special grater for Korean salads. Add vinegar to carrots. Fry the onion until golden brown and immediately, while it is hot, mix it with carrots. Add ½ teaspoon of Japanese adjika and funchose to the vegetables. We mix all the ingredients. Let the salad rest.
One of the most popular and classic recipes for funchose salad with vegetables. In this salad, everything is in moderation - both spiciness and salt, it is suitable as a snack for all family members.
Ingredients:
- Funchoza - 1 pack
- Carrot - 1 piece
- Bulb - 1 piece
- Fresh cucumber - 1 piece
- Daikon - 200 grams
- Bulgarian pepper - 1 piece
- Soy sauce - for dressing
- Seasoning for carrots in Korean - to taste
Cooking:
Boil funchose for 10 minutes, rinse. Three carrots on a special grater for Korean salads, chop the onion, cut the cucumber with bell pepper and daikon into small strips. Fry the onion until golden brown and immediately, while it is hot, mix it with the rest of the vegetables. Add seasoning, soy sauce and funchose to vegetables. We mix all the ingredients. Let the salad rest.
In the absence of daikon, it is realistic to replace it with radishes, turnips or rutabaga. You can generally omit this ingredient in a salad, but in this case it will lose its piquant sharpness.
A recipe full of ingredients for mushroom lovers. A great alternative to all mayonnaise salads.
Ingredients:
- Funchoza - 150 grams
- Carrot - 1 piece
- Champignons - 100 grams
- Bulb - 1 piece
- Fresh cucumber - 1 piece
- Cilantro - 20 grams
- Bulgarian pepper - 1 piece
- Lemon juice - 1 tablespoon
- Soy sauce - 8 tablespoons
- Garlic - 2 cloves
- Sesame - 2 tablespoons
- Olive oil - 4 tablespoons
- Curry - 5 grams
- Water - 50 milliliters
Cooking:
Pour funchose with cold water for three minutes, and then with boiling water for 5 minutes. Drain the water from the noodles. Boil the mushrooms for 5 minutes in boiling water, then take them out with a slotted spoon and cut them. Carrot, cucumber, pepper cut into strips. We make a dressing - mix warm water, lemon juice, soy sauce, curry, sesame seeds, butter, garlic passed through a press and finely chopped cilantro. We combine all the ingredients with dressing - let it brew.
Frozen assorted vegetables have long saved hostesses from spending hours in the kitchen. So with this salad, thanks to ready-made frozen mixes of vegetables, it is a pleasure to cook it.
Ingredients:
- Funchoza - 200 grams
- Assorted frozen vegetables - 400 grams
- Garlic - 3 cloves
- Soy sauce - 50 milliliters
- Chicken hearts - 500 grams
- Mustard - 4 tablespoons
- Vegetable oil - 70 milliliters
- Hot pepper, seasonings - to taste
Cooking:
Cook funchoza in boiling water for 3 minutes, then rinse with cold water. Stew frozen vegetables under the lid for 15 minutes. Fry the hearts until cooked, add a little salt and pepper them. We make dressing - mix soy sauce, hot pepper, seasonings, butter, garlic and mustard passed through a press. We combine all the ingredients with dressing - let it brew.
Assorted for this salad, you can take any, suitable as "Mexican mix", and "Summer mix", "Spring mix", "Broccoli mix". The more different types of vegetables in the mixture, the richer and brighter the final taste of the snack will be.
Funchoza goes well with seafood, and in turn, fresh vegetables perfectly set off. Therefore, the salad turns out to be perfection itself!
Ingredients:
- Funchoza - 150 grams
- Bulb - 1 piece
- Cilantro - 1 bunch
- King prawns - 20 pieces
- Bulgarian pepper - 1/2 piece
- Garlic - 3 cloves
- Sesame - to taste
- Vegetable oil - for frying
- Lemon juice - 2 tablespoons
- Water - 2 tablespoons
- Ground ginger - 1 tablespoon
- Soy sauce - 2 tablespoons
- Curry - 1 tablespoon
Cooking:
Boil funchose according to the instructions. Cook the shrimp in boiling water for one minute, cool. We cut the pepper into strips, crumble the onion and cilantro. Make marinade - mix soy sauce, lemon juice, curry, water and ginger. Heat the marinade until thickened for 1 minute. Fry the onion with pepper and garlic for 5 minutes. Then add the shrimp and marinade to the fry. Simmer another 4 minutes. Sprinkle with cilantro, simmer for a minute. We combine all the ingredients with funchose, sprinkle with sesame seeds - let it brew for an hour.
The case when two rather rare ingredients - duck breast and funchose, met together to create this amazing warm salad. It is so satisfying that it can easily replace the second dish.
Ingredients:
- Funchoza - 100 grams
- Duck breast - 200 grams
- Onion - 2 pieces
- Honey - 1 tablespoon
- Carrot - 1 piece
- Soy sauce - 50 milliliters
- Pepper - 1 piece
- Vegetable oil - 50 milliliters
- Vinegar - 1 tablespoon
- Coriander - to taste
- Ground ginger - to taste
- Ground pepper - to taste
- Cinnamon - to taste
- Sesame - to taste
Cooking:
We make a marinade for the duck - mix honey, soy sauce, vinegar, ginger, black pepper, cinnamon and coriander. Let the duck marinate for an hour. Pour boiling water over funchose for five minutes, then drain the water. We cut vegetables into strips - pepper, carrot, onion. Fry the duck, and then add vegetables to it with the remnants of the marinade. We fry until the duck is ready. We spread vegetables with duck on the funchose, sprinkle the finished salad with sesame seeds.
Do you believe that it can take only 10 minutes to prepare a complete salad? Not? Then mark the time and start preparing this quick and very tasty snack.
Ingredients:
- Funchoza - 1/2 pack
- Fresh cucumber - 1 piece
- Bulgarian pepper - 1 piece
- Soy sauce - for dressing
Cooking:
Boil funchose for 5 minutes in boiling water, rinse it under cold water. Finely chop the cucumber and bell pepper. Mixes three ingredients with soy sauce
Do you like salads with beets, but are you tired of herring with vinaigrette? Write down a new amazing recipe for beetroot and funchose snacks. Such a dish will noticeably "refresh" the daily family menu.
Ingredients:
- Funchoza - 200 grams
- Beets - 1 piece
- Pine nuts - 1 tablespoon
- Greens - 1 bunch
- Ground pepper - to taste
- Vinegar - 1 tablespoon
- Garlic - 1 clove
- Olive oil - for dressing
Cooking:
Boil funchose according to the instructions on the package. Boil beets until cooked, three on a grater. Finely chop fresh herbs. We mix funchose, beets, nuts, greens, vinegar, garlic passed through a press, butter, and soy sauce. Pepper to taste.
Instead of pine nuts, you can add walnuts to this salad. First, they should be fried in a dry frying pan for just a couple of minutes. If nuts are not at hand or your loved ones are allergic to them, sprinkle the finished salad with sesame seeds.
All lovers of Korean salads will definitely appreciate this wonderful zucchini. It will be especially in demand during the eggplant season, when vegetable stews get bored and you want a new salad from the available ingredients.
Ingredients:
- Funchoza - 200 grams
- Garlic - 2 cloves
- Eggplant - 1 piece
- Carrot - 2 pieces
- Vinegar - 1 tablespoon
- Soy sauce - 1 tablespoon
- Seasoning "carrot in Korean" - to taste
- Salt, pepper - to taste
Cooking:
Pour boiling water over the funchose for 10 minutes, drain the water, cut the funchose into small pieces. We chop the carrots, season with vinegar, salt, spices for carrots and garlic passed through the press. Mnem carrots, put in the refrigerator for an hour. Fry the diced eggplants. We mix funchose with fried eggplant, Korean-style carrots and season the ingredients with soy sauce.
A fresh and delicious salad that will be an excellent replacement for the already boring Caesar. It is not a shame to put it on the festive table and it perfectly diversifies the everyday menu.
Ingredients:
- Funchoza - 100 grams
- Radishes - 5 pieces
- Turkey - 250 grams
- Carrot - 1 piece
- Bulb - 1 piece
- Green onion - 1 bunch
- Garlic - 2 cloves
- Coriander - 1/3 teaspoon
- Soy sauce - 2 tablespoons
- Ground chili pepper - to taste
Cooking:
Pour boiling water over the funchose for five minutes, then drain the water, cut the funchose into small pieces. We chop the vegetables into strips - radishes, carrots, onions, garlic with a green onion, just finely chop. Roast the chopped turkey. We mix the bird with funchose, vegetables, spices and soy sauce. Let the salad rest overnight.
It is this salad that you can buy in most supermarkets selling finished products. It is not at all complicated and it is really possible to cook it even for a novice hostess.
Ingredients:
- Funchoza - 200 grams
- Carrot - 2 pieces
- Fresh cucumber - 1 piece
- Bulgarian pepper - 3 pieces
- Soy sauce - for dressing
- Garlic - 4 cloves
- Vinegar - 2 teaspoons
- Vegetable oil - for dressing
- Salt - to taste
Cooking:
Pour funchose with cold water for 10 minutes, then cook in hot water for 5 minutes, then rinse again with cold water. Carrot and cucumber with bell pepper cut into small strips. Fry the peppers with carrots until cooked, at the very end add chopped garlic to them. Add vinegar, soy sauce, cucumber, butter and funchose to vegetables. We mix all the ingredients. Let the salad rest.
For those who perceive zucchini only in the form of caviar, this recipe will be a real discovery. Even those who do not perceive vegetable salads cannot be dragged away from this appetizer by the ears.
Ingredients:
- Funchoza - 1 pack
- Zucchini - 1 piece
- Eggplant - 1 piece
- Garlic - 7 cloves
- Carrot - 1 piece
- Soy sauce - for dressing
- Apple cider vinegar - 2 tablespoons
- Fresh greens - 1 bunch
- Favorite spices - to taste
Cooking:
Pour the funchose with cold water for 10 minutes, then cook in the heap for 5 minutes, then rinse again with cold water, cut into pieces. We cut carrots and eggplant with zucchini into small strips. Fry the vegetables until cooked, season, at the very end add chopped garlic to them. Add vinegar, soy sauce, chopped herbs and funchose to the vegetables. We mix all the ingredients. Let the salad rest.
Fans of warm salads know that one serving of such an appetizer can replace a full dinner. This salad is no exception - it turns out to be very satisfying, but not heavy. What else do you need for dinner?
Ingredients:
- Funchoza - 100 grams
- Chicken fillet - 1 piece
- Cucumber - 1 piece
- Carrot - 1 piece
- Soy sauce - 2 tablespoons
- Pepper - 1 piece
- Vegetable oil - 1 tablespoon
- Sesame - 2 teaspoons
- Seasoning for carrots in Korean - to taste
Cooking:
Pour boiling water over funchose, drain the water. We cut the chicken and fry it. We cut the pepper into strips, three carrots on a special grater for carrots in Korean, cut the cucumber into half rings. Vegetables (except carrots) are also fried until soft. We wish dressing - mix the sauce with vegetable oil and Korean carrot seasoning. We mix the chicken, funchose, chopped garlic, vegetables, sesame seeds with dressing. The salad should be still warm when serving.
The most popular cabbage salad is "Vitamin", which can be bought in every canteen. But it is worth adding funchose and soy sauce to well-known ingredients - the salad immediately acquires a restaurant-level gloss.
Ingredients:
- Funchoza - 1 pack
- Green pepper, not sweet - 1/2 piece
- Cabbage - 300 grams
- Carrot - 1 piece
- Soy sauce - 2 tablespoons
- Sushi vinegar - 1 tablespoon
- Green onion - 1 bunch
- Vegetable oil - 2 tablespoons
Cooking:
Boil funchose in boiling water for 1 minute. Drain the water, let cool. We cut the pepper into strips. We shred the cabbage. Three carrots on a grater. We chop the onion finely. Stew the cabbage in oil for literally 1 minute, it should remain raw, but become soft. Add pepper and carrots to cabbage, pour vegetables with vinegar and remember with your hands. Mix funchose with vegetables, season the salad with soy sauce, sprinkle with green onions on top.
If you can't find sushi vinegar, don't fret. Dilute regular 9% vinegar in the ratio of one tablespoon of vinegar to three tablespoons of water. For this dish, you will need 1 tablespoon of the resulting diluted vinegar.
Koreans are very popular salad of pork, vegetables and funchose. Russia also has its own interpretation of this dish.
Ingredients:
- Funchoza - 200 grams
- Meat - 300 grams
- Onion - 3 pieces
- Jusay - 200 grams
- Carrot - 2 pieces
- Radish - 2 pieces
- Peppers - 2 pieces
- Vegetable oil - 100 grams
- Vinegar 3% - 80 grams
- Tomato paste - 1 tablespoon
- Garlic - 7 cloves
- Salt - 3 teaspoons
- Pepper mix - 1 teaspoon
Calories: Not specified
Time for preparing: Not specified
For many housewives, it remains a secret what can be cooked from rice noodles. Meanwhile, funchose with vegetables is very tasty and satisfying. See the recipe with photos and step by step cooking. It is not difficult, because the noodles do not even need to be cooked.
Funchoza is very popular in many countries, so it is surprising that in our country it is not as popular as in the West. The proposed dish is suitable for a vegetarian table. Thanks to this, you can use it almost daily, because it does not carry a big burden on the stomach. It is worth noting that the dish is prepared very quickly, so you can whip it up right before the guests arrive. It looks very unusual, so it is suitable even for a festive table.
- funchose or rice noodles - 100 g,
- carrot - 100 g,
- fresh cucumbers - 100 g,
- Bulgarian pepper - 100 g,
- garlic - 3 cloves,
- vinegar - 3 tsp,
- soy sauce - 3 tsp,
- sunflower oil - 2 tbsp. l.,
- salt - to taste,
- sesame seeds - to taste.
Recipe with photo step by step:
First of all, pour our noodles with boiling water and leave it to infuse for five minutes. Salt must also be added to boiling water. After the noodles are infused, rinse them under cold water.
We clean and wash the vegetables, after which we cut all the vegetables into thin strips. Garlic must be finely chopped. If you do not use a garlic press, but chop it finely with a knife, the garlic remains more saturated and fragrant.
Next, you need to put the pan on the fire, heat it up. After the pan is hot, add sunflower oil. Put the carrots and peppers in the pan, sauté them. Next, salt and pepper the vegetables.
At the very end, add cucumbers, mix.
Next, put the noodles in the pan, After that, you need to add vinegar and soy sauce. It is worth doing it according to your taste, but do not overdo it. Add garlic.
We mix. Everything, our dish is ready! As we promised, it is prepared quickly and simply.
When serving funchose with vegetables, sprinkle with sesame seeds. The dish can be served warm or cold.
Enjoy your meal!
I also recommend cooking
Funchoza with vegetables and soy sauce at home is prepared incredibly quickly! It seems that this Asian dish requires attention and skills, but in fact, a light roasting of vegetables in the stir-fried style takes a couple of minutes, and boiling or steaming noodles will take another 2-5 minutes. And a delicious Chinese-style lunch is ready.
Stirfry is such an Asian way of quickly frying food. I like this technique - it's not only fast (which is important for me), but also very tasty, so I often make all kinds of vegetables and mushrooms in this style.
Today I decided to add funchose to vegetables, which is also cooked in haste. Lightning-fast sautéed vegetables with 2-minute glass noodles are perfect for busy people. Hot funchose with vegetables is a complete lunch that can be made in 15 minutes. And in order to quickly clean and cut vegetables very thinly, you can use a Korean grater or immediately fry “Korean” vegetables in oil. Mushrooms, tofu, cheese, legumes (including peanuts), garlic and just soy sauce or tomato paste are a good addition to glass noodles.
What is good vegetable stir fry? The fact that all ingredients retain their taste, juice and vitamins. And the taste of foods cooked in this style is significantly different from those fried in the usual way. I fry, I'm in the most ordinary deep frying pan, although a wok is ideal, of course. But not required. 😉
In order for the stir fry to turn out the way it should be, all the ingredients must be prepared before you put the pan on the fire. Then heat the oil to the maximum in a frying pan and quickly fry the ingredients, stirring constantly and not reducing the heat. So, are we ready?
Ingredients:
- funchose - 1 skein;
- fresh green peas - a handful;
- vegetable oil - 2 tablespoons;
- onion - 1 small;
- carrots - 1 pc.;
- bell pepper - 1 pc.;
- zucchini - half a large one;
- chili pepper - 3-5 rings;
- salt - to taste;
- soy sauce - 2 tablespoons;
- mustard seeds - ½ tsp
Perhaps rice dishes, funchose with vegetables, tofu and other low-calorie but nutritious recipes are the guarantee of health, beauty and a slender body among Asian peoples? Glass noodles, in different variations, most popular in Japan, Korea, China and Thailand.
- another quick recipe: in 15 minutes you will have a full vegetarian or lean lunch ready.
Stir fry vegetables. Cooking funchose with vegetables
Cooking funchose with vegetables is extremely simple: you need to cook the noodles as written on the package. There is such a noodle, which is simply enough to pour boiling water for a few minutes. I have it from beans, and it needs to cook for 6 minutes. So I brought the water to a boil, salted it and threw in a skein of noodles. Timed it.
Then she threw the noodles into a colander and rinsed with cold water.
Prepared vegetables - cut them. Onions - in small cubes, chili - in rings, everything else - in strips.
I heated up the oil as much as possible. I added mustard seeds and green peas.
Then I laid out all the vegetables, and constantly stirring, fried for exactly 3 minutes over high heat.
They changed color:
They hold their shape, but are juicy inside:
Dropped the noodles.
Added soy sauce.
Stirred and immediately turned off the fire. Salt adjusted.
Everything, funchose with vegetables at home in the style of stir-fry is ready! We immediately put it on plates and call the family to the table.
Enjoy your meal! Tatiana's recipe
Salad with funchose is a widespread, tasty snack, which, in addition to tender rice noodles, includes vegetables, exotic spices, pickled peppers and all kinds of greens. Such a delicious dish can be easily made on your own at home, and we will tell you how to make funchose salad in our 4 step-by-step recipes.
Cooking the noodles at home is not possible, since the Chinese produce them using a special technology, but shops and other outlets offer a significant range of ready-made funchose. It is worth remembering - before buying this "overseas" product, be sure to look at the packaging. It should have detailed instructions and a cooking diagram in Russian. Also, pay attention to the color and smell of the noodles. Real funchose should be transparent, and the smell should be vaguely reminiscent of a nutty flavor.
The best funchose salad recipes
Each of our funchose salad recipes is a simple dish, the preparation of which is a mere trifle, the only “but” is the correct cooking of noodles. There is no need to boil the glass noodles completely until they are soft. It is enough just to pour boiling water over it for 5 minutes, or put it on fire and count 3 minutes. The result will be the same. The indicator of readiness of the noodles will be gray and soft, after which it is recommended to add a little olive or sunflower oil so that it does not stick together.
Funchose salad with vegetables
Funchose salad with vegetables is the most popular dish using glass rice noodles. Noodles are just perfect with peppers and cucumbers. Such a dish will be in perfect harmony with meat or it can be eaten as a separate independent snack. First, we will discuss the ingredients for cooking, and then we will step by step analyze the process of creating a dish:
- Noodles - 250 gr;
- Bulgarian pepper - 2 things;
- Sesame oil - 1 large spoon;
- Cucumber - 2 pcs;
- Black pepper (ground);
- Soy sauce - 3 large spoons.
That's it, now our simple cooking instructions:
- We place the funchose in a container and pour boiling water over it. Cover with a lid and leave the noodles for 5 minutes.
- Drain the water, put the finished noodles on the cutting board. After the noodles have cooled slightly, cut them into pieces.
- We wash vegetables. Peppers, cucumbers, tomatoes cut into long thin sticks.
- Put the chopped vegetables and noodles on a plate, mix and season with sesame oil, pour over the sauce, pepper.
Funchose salad with vegetables is ready - serve hot to the table!
Salad with funchose and chicken
If you want to try something unusual and original, then we bring to your attention the preparation of a salad with the addition of chicken, sesame and cucumber. Garlic, spices, soy sauce will give the appetizer a spicy pleasant taste, and bell pepper and cucumber will bring a fresh touch, while carrots will give bright war paint. Ingredients needed to create the dish:
- Rice noodles - 100 gr;
- Cucumber - 2 pcs;
- Bulgarian pepper - 1 pc;
- Chicken fillet - 200 gr;
- Green onions (leaves) - 50 gr;
- Bulb onion - 1 head;
- Garlic - 3 cloves;
- Sesame seed - 3 small spoons;
- Rice vinegar - 3 small spoons;
- Vegetable oil - 3 large spoons;
- Soy sauce - 2 large spoons;
- Black and red pepper;
- Ground ginger.
The cooking scheme is as follows:
- Pour boiling water over the noodles, cover with a lid and leave for 5 minutes.
- Wash and clean vegetables. We cut the pepper into thin strips, cucumbers, onions into cubes, rub the carrots.
- Cook the chicken fillet until tender and cut into small pieces.
- Finely chop the green onion leaves.
- Fry bell peppers, onions and carrots until golden brown.
- We mix all these ready-made ingredients in a separate bowl.
- Add soy sauce, vinegar, vegetable oil, chopped garlic, spices and mix everything thoroughly again.
Salad with funchose and chicken is ready, it remains to sprinkle with sesame seeds on top and serve.
Korean funchose salad
Faced with Korean salads in the markets and supermarkets, we are surprised at their amazing ease of preparation and the lack of heat treatment (sauteing, frying, etc.). It is this funchose salad in Korean that we propose to cook for you. Cooking takes 15 minutes. Products for creating a dish are:
- Rice noodles - 400 gr;
- Carrots in Korean - 80 gr;
- Cucumbers - 100 gr;
- Bulgarian pepper - 50 gr;
- Garlic - 2 cloves;
- Soy sauce - 2 large spoons;
- Korean sauce for dressing - 1 package.
Instructions for creating a dish, step by step:
- Soak the rice vermicelli, as stated in the instructions, for no more than 10 minutes, after which we take it out and put it in a pot of boiling water for 2-3 minutes.
- At the end of this time, we transfer the finished noodles to a colander. Let the water drain, and then throw it into a large bowl.
- Add chopped garlic, diced vegetables, pour Korean dressing on top and mix with your hands. Infuse the salad for 1 hour, season with soy sauce and serve.
Simple culinary manipulations, 10 minutes of free time and a delicious, savory snack or diet side dish is on your table.
Salad with funchose and cucumber - basic recipe
There are a fairly large number of people who love Japanese-Korean cuisine, and in particular soy sauce and funchose. For all such lovers, we have "prepared" an easy salad recipe that will definitely appeal to your taste. You will need:
- Funchoza - 100 gr;
- Korean-style carrots - 60 gr;
- Soy sauce - 20 gr;
- Garlic - 2 cloves;
- Fresh cucumber - 1 piece;
- Olive oil.
The cooking scheme is short and easy, we act like this:
- Boil the noodles, let it dry and cool.
- Cucumber cut into thin strips. Combine noodles, cucumber with carrots and add "liquid soy".
- Add olive oil to the chopped garlic, season the salad with this mixture and mix.
That's it, we told you about all the most delicious and easy-to-prepare salads using funchose noodles. Looking at the photos in this article has probably already whetted your appetite. Cook, try it yourself and treat your family and friends!
Video: cooking a delicious funchose salad
Recently, I often hear about this salad from my friends and acquaintances. So I decided to try what kind of animal this funchose salad with vegetables is. Rummaging through the shelves of a bookstore, I found a funchose recipe I liked and went to buy everything needed for a salad.
The most important thing that I needed to buy for the dish was rice noodles. That's what it said in the recipe. My choice was a product from a Korean manufacturer. I decided that if the funchose salad is an Asian dish, then the noodles for it should be from the original source. On that I decided.
And here I made a fatal mistake, as it turned out later. Below I will tell you how I got to the bottom of the truth. Real funchose is made from starchy transparent noodles! It is also called glass. After cooking, it becomes translucent. Unlike rice, which turns white and more
Here you goofed! Okay rice so rice. The main thing is the process of cooking funchose with vegetables remains unchanged. So come on, come on, you need to look at the composition of the noodles, otherwise I may panic early, drawing conclusions, focusing on its color. Suddenly, I was misled again. After all, before the heat treatment, the noodles were kind of slightly translucent.
No, that's right, it contains rice flour. Behind me is a joint. By the way, not only for me! Many culinary specialists unknowingly call rice noodles funchose, thereby embarrassing such a klutz like me. And many people make funchose salad from it without even realizing the existing difference between them. I will be like them. Let my noodle-vegetable salad be cooked in a Russian way.
Do you know who opened my eyes to this circumstance? Remember I talked about . Or rather, remember who told me about it. So he opened my eyes to funchose noodles. Andrey has already become for me an independent consultant on Asian cuisine.
I also cooked according to his recipe. No, so that he can immediately consult how to cook funchose salad with vegetables. Yes, only in such weather it’s not that you don’t want to go somewhere, you don’t want to leave the house. I already mentioned what a cataclysm we have on the street. Schools have even canceled classes. And on the phone with a Chinese friend, it’s difficult to ask all the intricacies of preparing a salad with funchose.
Okay, what is there! And before starting cooking, I want to say what good starch noodles are. It itself has no taste or smell, but it perfectly absorbs all the flavors of the products with which it is cooked, acquiring an amazing taste. Andryushka told me this too. Enough chatter. Time to have a bite to eat.
I'll try the funchose salad! Like a dream, my dreams may dissolve. When I shed tears over the noodles, unable to withstand such a metamorphosis.
Funchose salad with vegetables
- 200 grams of rice noodles;
- 3 multi-colored bell peppers;
- 1 large carrot or two small ones;
- 3 cloves of garlic;
- 1 fresh cucumber;
- vegetable oil;
- 2 teaspoons of vinegar;
- soy sauce;
- salt.
How to cook
I fill the noodles with cold water and leave for 10 minutes. I have rice. You'd be better off getting starch. Well, what do you find!
Then I drain the cold water and pour boiling water over the noodles. First filled for five minutes. Tried it, didn't get it yet. Left five more. But if I were preparing a funchose salad from starched noodles, maybe five minutes would be enough.
I drain the boiling water, rinse with cold water and let it drain.
cooking vegetables
Having tried funchose with vegetables, I remembered that I already had the good fortune to taste such a dish. And just in a Chinese restaurant. True, then did not pay attention to its name. Funchoza he or fructose. Delicious, okay. So my salad turned out no worse even with such underfunchose! And what kind of noodles do you cook such a dish with? With rice or starch?
By the way, the New Year is about to come. I'm just sure that you are off your feet looking for delicious salad recipes for the New Year's table. Consider yourself lucky and you found what you were looking for! Unusual, exotic, very tasty funchose salad with vegetables!
Also, don't forget about. Having won in it, you can cook a bucket of such a salad. Your guests will be delighted! And the last, closer to the new year, I want to cook a pineapple cake. Yummy! Stunned! In general, come take a look! And so that you do not get lost, your personal guide, who will never forget the way to my culinary blog.
Sincerely, Alexander Abalakov.