Salad with funchose and vegetables: what to add, what to season and how to serve

High nutritional properties, an original look and the possibility of combining with different products - that’s why funchose is loved all over the world. And even an inexperienced housewife can cook it.

Overseas noodles: origin, composition

As an independent dish, funchez is not used. She has no taste, there is only a peculiarity to absorb the aromas of the products with which she is combined. Being the basic component of various salads, funchose successfully combines with vegetables, herbs, mushrooms, meat, fish, seafood, as well as spices, sauces.

• Origin. Funchoza went on a world culinary "tour" from China, so it is considered his national dish. However, Korea, Japan, India, the countries and islands of southeast Asia claim to be the fathers with no less success.
• Raw material basis. The basis for exotic and original noodles is starch masha or mung bean. However, many manufacturers use starch from rice, potatoes, sweet potatoes, and corn. Culinary experts say that such noodles, neither in taste nor in appearance, are like a product made from beans.
• Names. Names such as rice and starch noodles firmly stuck to funchose. The opinion that this is one and the same is wrong. And here is another name for it - glass - absolutely accurate. It is associated with the transparent appearance of funchose after cooking, resembling thin glass straws.
• "Appearance". Funchosa visually resembles spaghetti. It is a long white thread of different thicknesses, folded into rings, nests, skeins or eights.
• Composition. 84% glass noodles are carbohydrates. Fats and proteins in funchose minimum (0.5% and 0.7%, respectively). In addition, funchose boasts a rich content of vitamins E, PP, group B. The leaders among trace elements are sodium (its content is 182 mg), phosphorus (153 mg), potassium (30 mg). Also valuable "stuffing" are magnesium, calcium, iron, manganese, zinc and selenium.
• Nutritional value. The calorie content of dry noodles is 320 kcal per 100 g. The uniqueness of funchose is that it absorbs a lot of water during cooking, due to this its calorie content decreases exactly four times, to 80 kcal. If you mix noodles with fresh vegetables and do not use high-calorie sauces, such salads will help maintain your figure.

What is useful, who is harmful

Useful substances in the composition of funchose beneficial effect on the organs of the nervous and endocrine system, improve blood circulation. Amino acids are an important building material for creating new cells. Noodles do not contain gluten - a vegetable protein found in cereal grains, therefore suitable for allergy sufferers.

Funchoza as a part of various dishes with precaution is taken for problems and diseases of the gastrointestinal tract. Spicy, sweet and sour seasonings and sauces, which must be seasoned with funchose, can be harmful to the stomach, liver, pancreas. Therefore, if you or your family members are at risk, be careful about the choice of ingredients, also remember the individual intolerance of any products.Then you will avoid side effects.

How to boil

To make a salad with fruncheza tasty, you need to properly boil the glass noodles. Cooking it is much simpler than the usual wheat flour noodles. Pay attention to two fundamental points.

1. Cooking time. Information on the duration and method of cooking is contained in the instructions on the bundle. Cooking time depends on the diameter of the glass tubes. If the noodles are very thin (up to 0.5 mm), just fill it with boiled water, cover for five to ten minutes. Then drain the water. If the noodles are thicker in diameter, then it is usually cooked: it drops in boiling water for a maximum of three to four minutes. Traditionally, funchose is boiled without salt, but for taste, water can be slightly salted.
2. Consistency. The “correct” funchose is soft, with a slight crunch. If it is digested, it will be sour. In the undercooked form, it will stick to the teeth. To prevent the noodles from sticking during cooking, vegetable oil is poured into the water (one spoon per liter of liquid).

Classic Salad Recipe with Funchose

Description. It can be served as a salad and side dish. The classic salad recipe with funchose is a triumph of minimalism. There is nothing superfluous in a pleasantly spicy dish.

List of ingredients:

• bean noodles - 200 g;
• carrots - one thing;
• medium-sized cucumber - one piece;
• olive oil and wine vinegar - a tablespoon;
• soy sauce - two tablespoons;
• a mixture of black and red peppers, coriander - a teaspoon;
• garlic - a pair of cloves;
• greens (dill, parsley) - as a decor;
• a pinch of salt.

Cooking technology

1. Cook the funchose.
2. Carrots rub the straws. Leave for a while until the juice starts.
3. Remove the peel from the cucumber, cut into thin strips.
4. Grind the peeled garlic or squeeze it through a garlic press.
5. Finely chopped pure greens.
6. Prepare a dressing of vinegar, olive oil, sauce, spices, salt.
7. Add the remaining components to the carrots, fill with dressing, stir.
8. Send to the refrigerator to soak. After a couple of hours, the salad is ready to eat.

Dietary options for weekdays and holidays

If you believe the reviews, for many the first acquaintance with funchose took place in restaurants of Chinese cuisine. The woman’s natural desire is to repeat the dish at home. Given that it is not at all difficult to prepare a salad with funchose, choose the most delicious recipes in your opinion. Salads are eaten cold and warm, and always with all kinds of oriental spices. Rice vinegar, soy sauce, sesame and peanut butter are good ingredients for salad dressing: funchose will quickly acquire a rich and aromatic taste. All of the following recipes are without mayonnaise and with vegetables containing no more than six percent carbohydrates. So these salads can be safely classified as dietary.

Hastily

Description. The recipe for the fastest salad is delicious, spicy and, most importantly, not trivial. Ready-made requires mandatory cooling.

List of ingredients:

• funchose - 200 g;
• medium-sized carrots - two pieces;
• Bulgarian pepper - two;
• cucumber - one;
• garlic - three cloves;
• rice vinegar - two teaspoons;
• soy sauce - three to four tablespoons;
• salt, spices (necessarily paprika) - to taste;
• vegetable oil - for frying.

Cooking technology

1. Cut the vegetables into thin strips.
2. Cook the noodles.
3. Fry carrots with pepper.
4. Grind the garlic.
5. Combine the fried ingredients with noodles, cucumber, garlic.
6. Add salt, spices, vinegar and soy sauce.
7. Stir again before sending to the refrigerator. After 15-20 minutes you can serve.

With squid

Description. Salad from funchose with squid is positioned as an independent dish for lunch or dinner, as well as a festive salad. Strengthen its taste with garlic oil.

List of ingredients:

• noodles - 200 g;
• squids - four to five pieces;
• pepper - one piece;
• carrots - one thing;
• garlic - a pair of cloves;
• green onions - a bunch;
• cilantro - several branches;
• wine vinegar - three to four tablespoons;
• sesame seeds - optional;
• chili pepper - one piece;
• salt, spicy salad dressing.

Cooking technology

1. Boiled squid, pepper and cucumber cut into strips.
2. Chop the carrots for Korean salads.
3. After that, we heat the spices in a pan, add carrots, in one minute we bring it to a crispy state.
4. Cook the funchose. We cut with scissors or a knife into convenient strips.
5. Combine the contents of the pan for a couple of minutes with chopped squid, pepper.
6. Mix all the ingredients with chopped herbs and garlic.
7. Sprinkle with vinegar, add.
8. Sprinkle with sesame seeds.

Warm sea cocktail

Description. You will appreciate this hearty salad for its bright, piquant taste, making it a real find for the festive table. The step-by-step recipe for funchose seafood salad is quite simple. The preparation does not depend on seasonality: for a salad with sea delicacies, fresh vegetables and “freeze” are equally good.

List of ingredients:

• funchose - 200 g;
• seafood - 700 g (of which shrimp meat - 300 g);
• sweet pepper - two pieces;
• onions - one middle head;
• celery - one stalk;
• zucchini - one piece;
• garlic - two to three slices;
• ginger - one teaspoon;
• chili pepper - one piece;
• soy sauce - two tablespoons;
• olive oil - two tablespoons;
• spice.

Cooking technology

1. Boil the shrimp, when cool, peel.
2. We cook funchose.
3. Fried chopped onions and garlic in olive oil.
4. Grate a teaspoon of ginger.
5. Grind chilli, celery.
6. Cut the zucchini and bell pepper into thin strips.
7. Fry all prepared components for five to seven minutes.
8. Connect with the finished funchose.
9. Pour in soy sauce, add spices (turmeric, paprika are suitable).
10. Put shrimp and a sea cocktail in a pan (do not first defrost it).
11. After mixing, let simmer for five minutes.

With fresh vegetables

Description. Salad with funchose and vegetables has a fresh, aromatic taste, saturated with lime notes.

List of ingredients:

• funchose - 200 g;
• Bulgarian red pepper - one piece;
• cucumber - one piece;
• onions (preferably red) - one middle head;
• carrots - one thing;
• celery stalk - one piece;
• sesame seed - a pair of tablespoons;
• chili pepper - one;
• sesame, olive oil, soy sauce - a tablespoon each;
• lime juice - half a tablespoon;
• lime zest - half a teaspoon;
• honey - half a teaspoon;
• garlic - one clove.

Cooking technology

1. Cook the funchose.
2. Combine lime juice and zest with chopped garlic.
3. Mix all the “seasoning” ingredients with sesame oil until a homogeneous mixture.
4. Pepper, cucumber, carrots, onions, celery - chop the straws. Add dressing, leave to soak for ten minutes.
5. Connect with noodles, mix.
6. Add sesame seeds, rings of hot pepper.

With beef

Description. If you decide to cook a salad with funchose and meat, you will end up with a nutritious, satisfying, full-fledged second course. Cook the beef in advance, and then the salad will take no more than half an hour.

List of ingredients:

• funchose - 300 g;
• beef pulp - 300 g;
• small carrots - two pieces;
• bell pepper - one piece;
• onions - one head;
• garlic - two cloves;
• vegetable oil and soy sauce - a couple of tablespoons;
• salt and black pepper.

Cooking technology

1. Cut the beef fillet along the fibers in strips, then we’ll fry it.
2. For another ten minutes we will fry the meat along with carrots, pepper, straws and half rings of onion.
3. Stew for the next five minutes along with garlic, soy sauce, salt and black pepper.
4. Combine the meat with vegetables with boiled funchose, stir, simmer under a lid over low heat for several minutes.

Korean style eggplant and carrot

Description. This Asian salad contains no exotic foods. It is prepared quickly and easily.

List of ingredients:

• funchose - two skeins (approximately 80-100 g);
• eggplant - one piece;
• carrots - one thing;
• garlic - one clove;
• rice vinegar and soy sauce - two tablespoons each;
• fried sesame seeds - optional;
• sesame and vegetable oil - a teaspoon;
• ground red pepper, salt.

Cooking technology

1. Boiled eggplant sliced ​​in small bars, steamed or steamed in water for seven minutes.
2. We cook funchose.
3. Korean carrots grate the carrots on a shredder for carrots.
4. Add chopped garlic to the hot eggplant so that they are saturated with the garlic flavor.
5. Mash straws from carrots with your hand so that juice appears.
6. We will make dressing from sauce, oil and vinegar. Immediately mix a half portion of the components, then bring the Korean carrots to the desired taste condition.
7. Combine the eggplant with carrots and noodles.
8. Add the toasted sesame seeds.
9. Fill with dressing, slightly salt. Lovers of sharper can additionally pepper the mixture.
10. Mix again, leave in the refrigerator for at least half an hour.

With pickled mushrooms

Description. The original salad with funchose, pickled mushrooms and smoked squid diversifies the salad menu. Such a dish on the festive table will end first.

List of ingredients:

• funchose - 100 g;
• Bulgarian pepper - two pieces;
• pickled mushrooms - 150 g;
• smoked squid - 200 g;
• chicken eggs - two pieces;
• soy sauce - two tablespoons;
• vegetable and olive oil - two tablespoons each;
• sugar - one tablespoon;
• curry - one teaspoon;
• garlic - three cloves;
• lemon - one;
• salt.

Cooking technology

1. We cut the cooked funchose with culinary scissors.
2. Cut the squid into strips the same length as the noodles. Instead of smoked, cooked is also suitable.
3. Cut the pepper into thin strips.
4. In a bowl, beat one egg, yolk, a pinch of salt and curry.
5. Pour the mixture into a preheated, greased pan with a spoon, fry the egg cakes on both sides. Let’s cool, roll them up, cut them thinly.
6. Let's prepare a dressing. Combine both oils, lemon juice, sauce, sugar and chopped garlic.
7. Add small pickled mushrooms to the finished ingredients. Large pre-cut.
8. Refuel. Let the salad stand in the cold for about an hour.

With chicken breast

Description. Tender chicken meat is ideal for salads, in harmony with funchose.

List of ingredients:

• funchose - 200 g;
• chicken breast - 200-300 g;
• sweet pepper - one;
• carrots - one;
• bulb - one middle head;
• fresh cucumber - one;
• soy sauce - three to four tablespoons;
• vegetable oil - one tablespoon;
• dill - for decoration;
• salt - a teaspoon without a slide.

Cooking technology

1. Fry onion half rings and chopped chicken. Pour sauce, simmer.
2. Cut the pepper and cucumber into long strips, rub the carrots on a shredder.
3. We will send the vegetable components to the pan with meat, we will stop it. Stew to the softness of vegetables.
4. Let’s cool the boiled funchose and cut it.
5. Combine the noodles with vegetables, mix gently.
6. Serve warm.

With chinese cabbage with photo

Description. The salad recipe with funchose and chicken has many variations. Salad with cabbage - easy for the stomach and ideal as a light dinner on a hot summer. Product experiments are welcome. Use different fresh vegetables in any combination: cucumbers, tomatoes, lettuce, radishes or daikon.

List of ingredients:

• white meat of chicken (boiled or fried - 200 g;
• Beijing cabbage - a small head of cabbage;
• bell pepper - one piece;
• carrots - one thing;
• parsley or cilantro - several branches;
• vegetable oil - three tablespoons;
• soy sauce and rice vinegar - one tablespoon each;
• honey - one teaspoon;
• toasted sesame seeds - one teaspoon;
• sesame oil - for dressing;
• red and black pepper, salt to taste.

Cooking technology

1. Cut all the vegetables into strips, cut the greens not very finely.
2. Chop meat with your hands or cut into thin strips.
3. Cook the noodles.
4. Let's prepare the sauce from the filling components. Add vinegar, salt and pepper to your taste.
5. Season salad, mix well.
6. Chill before serving.

With chicken and beans

Description. This beautiful diet salad is easy to make, and bean lovers will appreciate it. Both leguminous and canned beans are used. The salad is delicious both cold and warm.

List of ingredients:

• funchose - 200 g;
• chicken meat - 200-300 g;
• canned beans - one can (or 300-400 g of siliculose);
• sweet pepper - two pieces;
• carrots - one thing;
• bulb - one middle head;
• garlic - one or two cloves;
• soy sauce and rice vinegar - three tablespoons each;
• salt, pepper, coriander - to taste.

Cooking technology

1. Fry thin strips of chicken with half rings of onion.
2. Cook the noodles.
3. Cut the pepper into strips.
4. Grate carrots on a grater for Korean carrots.
5. Boil green beans (or open a can of canned salt with excess liquid).
6. Fry vegetables until cooked.
7. Add spices and chopped garlic.
8. We mix all the ingredients.
9. Season with vinegar, sauce.
10. Let the salad stand for about an hour in the refrigerator.

With omelet

Description. At the same time, a light and nutritious salad is ideal for breakfast. Easy to prepare but very tasty.

List of ingredients:

• funchose - 100 g;
• tomato - two pieces;
• cucumber - one piece;
• bell pepper - one piece;
• chicken egg - one piece;
• milk - a tablespoon;
• soy sauce - three tablespoons;
• ready-made home dressing (from previous recipes) - one tablespoon;
• sesame seeds - at will;
• salt and black pepper.

Cooking technology

1. Pour the egg in the milk into a well-heated pan.
2. Quickly fry a thin omelet on both sides.
3. Cooled omelet, as well as vegetables, cut into strips.
4. Cook the funchose.
5. Combine vegetables with noodles.
6. Add dressing and soy sauce.
7. Mix, top decorate with useful sesame seeds.

Practical advice for cooks

Making salads takes time, imagination, and sometimes patience. Simple culinary secrets will help in this interesting, but time-consuming process.

• Convenience. The length of filchose filaments averages half a meter. Therefore, for convenience, the noodles after cooking are cut with culinary scissors or a sharp knife. Mix the finished salad more conveniently with chopsticks.
• Dosage. The chopped components must be taken in approximately equal volume. The benchmark is the size of the vegetables. For large ones, use half; cut small ones whole. It is better to choose medium-sized vegetables.
• Features feed. Funchose salads are served portioned to the festive table. Lettuce leaves are put on a plate, the contents of the salad bowl are laid out on them and decorated with cherry tomatoes.Soy sauce is additionally placed on the table.
• Meat. If there is no time to fry or cook chicken, it is convenient to use grilled chicken meat or smoked chicken.
• Cabbage. Instead of Chinese cabbage, ordinary white cabbage is suitable. It is shredded thinner, always wrinkled with hands.
• Bell pepper. For the beauty and brightness of the salad, use bell peppers of different colors.
• Greenery. Cilantro lovers can replace it with parsley, which will give the dish a brighter flavor.
• Vegetable oil. Use any refined.
• Soy sauce. It is better to take the most ordinary, without flavors, moderately salty.
• Rice Vinegar Instead of the weakest vinegar, you can take any other (preferably three percent). Do not pour the entire dosage at once, but only half, and then bring the taste of the salad to the desired.
• Honey. Between sugar and honey, which soften the taste of dressing, choose honey. Put it to a minimum: no more than a teaspoon.
• Sesame oil. If you do not like the smell of sesame oil, exclude it from the recipe.
• Red pepper. Do not want pungency - remove red pepper from the ingredients. Replace with normal ground or use it on the tip of the knife.
• Garlic flavor. Want to get a spicy garlic flavor without slices? Before laying the salad, rub the salad bowl with garlic.
• Salt. It is used minimally or not at all, as there is enough salt in soy sauce.

If you decide to make a salad with funchose at home, it means that you are bored with the traditionally familiar Olivier and Caesar. Light vitamin salads with funchose do not require specific oriental products. The proposed selection of recipes is only a small part of what can be done with the addition of Chinese noodles. Even with a minimal grocery set, you can make a salad that your family or guests will appreciate. Just look in the refrigerator, check what products you have.

Reviews: “Divinely delicious, but only with home-made dressing”

You know, I first cooked this wonderful dish for my mom’s birthday. I want to say, it's just divinely delicious !!! Yes, exactly 3 exclamation points. All guests really enjoyed it and everyone was happy.

Eugene, http://volshebnaya-eda.ru/kollekcia-receptov/recepty-iz-kuricy/funchoza/#ixzz4wfBr9z9I

I just love Funchosa, I liked this bean noodle very much, funchose is also called glass noodle, because after cooking it becomes transparent, not to be confused with rice noodles, which looks very much like funchose, but it becomes white after cooking. The fungoza itself has a neutral taste, but in combination with vegetables, chicken and other additives, it turns out to be an unusually tasty dish. Funchoza is now not cheap, if you have doubts whether you like it or not, you can buy a ready-made salad in the culinary department of the supermarket, it is better to take a vegetable - it's safer, but I think that there will be no one indifferent to bean noodles.

My favorite variant of cooking funchose is vegetables, shrimp and chicken. I cook the funchose according to the instructions, it takes only a few minutes, add finely chopped tomatoes, cucumbers and season with oil, I really like this option, it tastes fresh, but the dish is hearty. You can eat in the post. I can marinate the chicken in soy sauce or teriyaki sauce, fry and mix with noodles, add vegetables - and it turns out incredibly delicious.
Only at the first cooking of funchose, do not buy special Korean dressings for funchose for salad or the like in bags - just ruin everything, store dressings are crammed with chemistry, it is impossible. Vinegar, soy sauce, teriyaki sauce, oil, garlic and any spices - this will be enough, but I don’t overload the dishes with seasonings, I really like everything.

Anastasia A, http: //xn--80avnr.xn--p1ai/%D0%95%D0%B4%D0%B0/%D0%A4%D1%83%D0%BD%D1%87%D0%BE%D0% B7% D0% B0

Oh, I love funchose! I’m a vegetarian, I add grated cucumber, carrot, chopped garlic to my boiled noodles and season with olive oil. No ready refueling! Poison by composition ..and another nuance, I always sprinkle with a sesame seeds .. girls, this is an excellent source of calcium by the way! Well, I add boiled beef to my husband, sometimes fry it. He loves such a salad very much :)

Jeanne, St. Petersburg, http://www.divomix.com/forum/vot-vam-salat-s-funchozoj-smotrite-recept/

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