Funchoza with seafood in creamy sauce. Funchoza with seafood: preparing unusual noodles at home

Description

Funchoza with seafood and vegetables- a wonderful dish of Japanese cuisine: interesting, simple, healthy, light, dietary and very tasty. We recommend using our recipe for preparing it at home to everyone who follows a healthy lifestyle, watches their weight, is on a diet, but at the same time wants to eat tasty and satisfying food.

The fact is that funchose (“glass noodles”) is a really light but satisfying product with a neutral taste that goes well with most other ingredients: meat (especially chicken), fish, shrimp, vegetables and spices. It not only enhances the taste of the products with which it is cooked, but also absorbs their aroma, making it richer and brighter. That's why almost everyone likes dishes with funchose.

Unfortunately, glass noodles are practically unknown in our cuisine, so we offer you a step-by-step recipe with photos of preparing funchose with shrimp, vegetables and seafood in Japanese. And don’t be intimidated by the number of different sauces: you can easily use only one or two (to choose from). And instead of sesame oil, you can use any vegetable oil. It won't turn out any worse.

This beautiful, light and appetizing Japanese dish is unlikely to leave anyone indifferent.

Ingredients

(100 g)
Shrimps
(1 kg)
(500 g)
(1 PC.)
(2-3 cloves)
(1 PC.)
(2 pcs.)
(1 stem)
(3-4 cm)
(1/3 pod)
(1/2 tsp)
(1/2 tsp)
(2 tbsp.)
(1 tbsp.)
(1 tbsp.)
(1 tsp)
(1 tbsp.)
(1 tbsp.)

Cooking steps

If your shrimp (in this case, king shrimp) are not boiled, but simply frozen, then they should be boiled for 2-3 minutes. And if they are also in shells (like ours), then clean them. You will need about half a kilogram of peeled and boiled shrimp for funchose with seafood and vegetables.

We cut the onion into half rings, and simply chop 2-3 cloves of garlic with a knife.

Fry chopped onion and garlic in a frying pan ( A wok is ideal for this) in vegetable oil for 3 minutes, shaking and stirring regularly.

Cut 3-4 cm of ginger root and a piece of fresh chili into small cubes.

Chop two sweet peppers (preferably multi-colored ones) into strips.

Cut fresh zucchini into medium pieces.

And the celery stalk - in half rings.

Throw all the chopped vegetables into the frying pan with the onions and garlic and fry for about five minutes, stirring regularly.

Do not cook funchoza (100 g), but pour boiling water over it for 3 minutes.

We prepare the sauces stated in the list of products. If any of them are out of stock, it's okay: you can even take just the soy one.

Add steamed funchose to the vegetables, add sauces/sauce (soy - 2 tbsp, fish and oyster - 1 tbsp each, and Worcestershire - 1 tsp), season with ½ tsp. turmeric and the same amount of dry chili pepper and mix well.

Add 500 g of frozen seafood cocktail (no need to defrost!) and boiled shrimp to the frying pan, quickly reduce the heat, and simmer the dish for about another 10 minutes. and remove from the stove.

After this, portion out the funchose with vegetables and seafood on plates and place it on the table.

Bon appetit!

Asian dishes have been very popular in Russia for many years. Among the abundance of sauces, seasonings, seaweed and seafood, a special place is occupied by Asian noodles, so beloved in the East and so different from our pasta. Undoubtedly, one of the most interesting is glass noodles, or funchoza, recipes for which allow you to prepare a lot of interesting and colorful dishes with a unique Asian flavor.

Authentic Asian dishes are prepared not only in restaurants, but also in home kitchens. And authentic products can be bought in almost any supermarket in the country. Despite the spread of Asian food in Russia, many still confuse some of its varieties, in particular funchose and rice noodles. In fact, these are completely different products both in taste and in the method of preparation.

Rice noodles are made from rice flour, and funchose is made exclusively from starch, usually legumes, but sometimes rice or potato.

If in dry form these noodles are similar to each other, then when cooked you will definitely see the difference. Rice will become snow-white, but starch funchose will become completely transparent. That is why it is called glass.

Due to its composition and the absence of flour, funchoza is a healthier option for noodles. In addition, such noodles are bland and have practically no taste of their own, but they perfectly absorb the aromas of other products. That is why funchose is rarely prepared as a side dish or an independent dish. It is usually accompanied by sauces, meat, seafood, vegetables and spices.

How to fry noodles correctly

The most popular way to prepare funchose is boiling and mixing with other ingredients. However, fried glass noodles are also very tasty and have an unusual crunchy texture.

Since funchose cooks very quickly, it does not need to be boiled before frying, but will need to be soaked.

To do this, pour boiling water over the noodles and leave for 6 minutes.
Then rinse with cold water and immediately fry in a small amount of hot vegetable oil for no more than 5 minutes.
Add salt and black pepper to the noodles.
Place on a paper towel and dry off excess oil.

Crispy funchose can be served with fried chicken, vegetables, and seafood.

Chinese funchose noodles with vegetables

To prepare a Chinese-style snack, take:

200 grams of noodles;
fresh cucumber;
Bell pepper;
3 carrots.

Dressing for funchose:

clove of garlic;
a bunch of cilantro;
Art. l. soy sauce;
Art. l. rice vinegar;
tsp sesame oil.

Let's prepare it like this:

First, prepare the dressing by chopping the garlic and herbs and mixing them with the liquid ingredients.
Prepare funchose by boiling it in two liters of boiling water for about 5 minutes.
At this time, cut the vegetables into thin strips.

Mix all the salad ingredients in a bowl and place it in the refrigerator for a couple of hours to allow the flavors to meld.

Salad with funchose and shrimp

If you want to add even more flavor to the glass noodles, prepare a salad with funchose and large shrimp.

Take:

100 grams of noodles;
20 king prawns;
onion;
1 carrot;
1 sweet pepper;
2 cloves garlic, minced;
1 chili pepper;
2 tablespoons grated ginger root;
a tablespoon of fish sauce;
juice from 1 lemon;
a tablespoon of sugar;
a teaspoon of sesame oil.

So, this time we prepare funchose with shrimp:

Mix the dressing from garlic, ginger, chili, sugar and liquid ingredients.
Boil the shrimp for 5 minutes, peel and marinate in the dressing.
Cut the vegetables into thinner strips and fry for a few minutes.
The noodles should be boiled, mixed with shrimp, dressing and vegetables. Let the salad soak for 15 minutes and serve.

Cooking in Korean

Korean cuisine, like Chinese cuisine, is rich in recipes with funchose.

Take:

200 grams of glass noodles;
250 grams of chicken fillet;
1 salad pepper;
1 carrot;
1 zucchini;
3 cloves of garlic;
1 pod of hot pepper;
60 ml soy sauce;
40 ml vegetable oil;
10 ml rice vinegar.

Let's get started:

For the Korean-style funchoza dish, boil and chop the breast.
Zucchini and carrots should be cut into strips. You can use a special grater for Korean salads and use it to cut vegetables into thin long strips. Chop the salad pepper into strips.
Crush the garlic and hot pod or grind it into a paste in a blender.
Boil funchoza in boiling water for 5 minutes. Stir the noodles constantly, otherwise the starch in their composition will simply form them into one lump.
Dilute the garlic and pepper with soy sauce, oil and vinegar to create a dressing. Mix vegetables and funchose with chicken and dressing.

Seafood recipe

A quick, but very tasty and satisfying dish can be prepared from funchose with shrimp, octopus, squid, mussels and other seafood.

Prepare:

1 package of frozen sea cocktail;
2 skeins of funchose;
1 centimeter chili pod;
1 clove of garlic;
1 tbsp. l. sesame oil;
1 tbsp. l. sunflower oil;
2 tbsp. l. oyster sauce;
2 tbsp. l. soy sauce;
3 tbsp. l. rice vinegar;
1 sprig of cilantro;
1 tbsp. l. sesame

For this recipe, boil the funchose so that it retains its nest shape.

To do this, pass a thread through the middle and tie it. Place the “nest” in boiling water and turn off the heat. Cover the pan with a lid and cook the noodles for 5 minutes. Take the funchose out by the edge of the thread and cut it.

The further algorithm of actions is simple:

Chop the pepper and garlic finely. Pour sunflower oil into a wok, heat it, and then fry the spicy mixture in it.
Next add frozen seafood. Constantly stir and toss the ingredients in the pan.
Add oyster sauce and rice vinegar.
Next, place the boiled noodles in the wok, rinsed with cold water. Stir the dish constantly and add the remaining ingredients very quickly, otherwise the dish will turn into a lump of paste.
Add sesame oil and soy sauce, add chopped cilantro and sprinkle sesame seeds over the noodles.

Funchoza with chicken and vegetables

For this dish take:

200 grams of funchose;
half a kilo of chicken breast;
400 grams of fresh champignons;
bell pepper;
onion;
several cherry tomatoes;
3 cloves of garlic;
vegetable oil for frying;
salt, pepper, sesame seeds;
60 ml teriyaki sauce.

Let's cook!

Cut the chicken, mushrooms, peppers and onions into thin strips. Boil the funchose and rinse.
In a frying pan in heated oil, fry the mushrooms for 5 minutes, add the onion and fry for the same amount.
Another 5 minutes will be spent on the chicken, which is laid out next.
Add salt, pepper and tomato quarters. Reduce heat and let vegetables simmer for another 10 minutes.
Add noodles, sesame seeds and teriyaki sauce to vegetables. Warm everything together for 5 minutes and serve.

With Korean carrots

A bright and tasty salad will come from:

140 grams of noodles:
2 cucumbers;
garlic clove;
200 grams of Korean carrots;
black and white sesame;
soy sauce.

Boil the noodles, cut the cucumber into strips or grate it on a special Korean grater. Mix noodles, cucumber, squeezed garlic and carrots. Season the salad with sesame seeds and soy sauce.

Noodles with soy sauce

Soy sauce will perfectly complement the funchose, imbuing it with its bright salty taste.

For a hearty dinner with funchose, take:

300 grams of glass noodles;
300 grams of beef tenderloin;
2 carrots;
1 yellow salad pepper;
2 cloves of garlic;
1 onion;
3 tbsp. l. soy sauce;
2 tbsp. l. vegetable oil.

Let's get started:

Boil the noodles according to instructions.
Heat oil in a frying pan and fry the meat, cut into thin strips.
While the meat is fried, squeeze out the garlic, cut the onion into feathers, carrots and peppers into thin strips. By the way, pepper can be replaced with green radish, it will add sharpness and piquancy.
When the meat is fried, add the vegetables and fry everything together, stirring constantly, for about 10 minutes.
Then pour soy sauce into the pan and add funchose. Mix everything, turn off the heat, cover with a lid and let stand for 2 minutes.

Funchoza with asparagus and green beans

Tender asparagus and green beans make a cool, refreshing, low-cal salad.

Take:

half a package of funchose;
150 grams of asparagus;
150 grams of green beans;
100 grams of hard cheese;
1 carrot;
4 tbsp. l. soy sauce;
sesame oil – 1 tbsp. l.;
greens to taste.

We will prepare it like this:

Boil the noodles, then drain in a colander and rinse with cold water.
Cut the carrots into cubes or grate them using a Korean carrot grater. Fry it in hot sesame oil.
Add asparagus and beans to the carrots, add a little water and simmer for 10 minutes.
Then add noodles, soy sauce and grated cheese to the vegetables. Chop the greens and place in a dish before serving.

With mushrooms and sweet peppers

The Korean salad with the unpronounceable name Chapae is perfect for both dinner and lunch.

Prepare:

100 grams of beef;
3 dried shiitake mushrooms;
3 fresh champignons;
2 cloves of garlic;
100 grams of glass noodles;
100 grams of spinach;
1 egg yolk;
onion;
some green onions;
1 carrot;
half a sweet pepper;
sesame seeds;
sunflower and sesame oil, soy sauce, cane sugar - 30 ml each.

Despite the abundance of ingredients, the cooking process is quite simple:

First, soak the shiitake mushrooms in water for 3 hours. Then cut them into strips.
Also cut the meat into strips, squeeze the garlic into it, add sugar, sesame oil, soy sauce and place in a bowl to marinate for 15 minutes.
Whisk the yolk with a pinch of salt and pour into a frying pan with a drop of oil. Let it spread and fry like a pancake, flip it over. Then cut the resulting egg pancake into strips.
Spinach should be blanched in boiling water and immediately transferred to ice water to prevent it from browning. Cut into strips and mix with soy sauce and sesame oil.
Boil funchose, rinse, mix, like spinach, with sauce and oil.
In a frying pan, fry both types of onions in oil, add strips of carrots and peppers and fry for another minute.
Add mushrooms, shiitake and meat. When they are ready, mix with noodles, pancake and spinach, sprinkle with sesame seeds. If desired, add more soy sauce and sugar to the dressing.

Traditional dressing for funchose

A wonderful, simple, but bright funchose appetizer is made by adding traditional ginger sauce to it.

To prepare this dish with original dressing, take:

200 g funchose;
4 cucumbers;
1 ginger root;
2 ears of corn;
1 tomato;
2 stalks of celery;
3 cloves of garlic;
according to Art. l. honey and lemon juice;
2 tbsp. l. soy sauce;
a pinch of hot chili pepper.

Let's get started:

Cut the cucumber thinly into slices, sprinkle with salt and chili, add half of the prepared honey. Remember to cut the vegetables with your fingers and leave to marinate.
Grind the ginger with soy sauce, lemon juice, honey and salt.
Boil the noodles and rinse.
Cut the corn kernels and fry in a frying pan with butter and pieces of celery. At the end add chopped garlic.
Place the noodles in the pan for a couple of minutes to warm through. Add ginger dressing, pickled cucumbers, fresh chopped tomato and spinach to the simmering funchose with vegetables.

Funchoza itself is a very simple product - a minimum of ingredients and a dull, bland taste. However, with the addition of other bright colors, it can become a real work of culinary art. Get to know these noodles better and be sure that your friendship with her will last for many years.

And I handed over the child to my mother-in-law - and I’m lazy. Well, how lazy am I? I miss my child terribly, I work, clear out the rubble at home, organize the household, work, I miss it. I'm so lazy. I don’t feel like cooking at all, but I want to eat delicious food. So my next opus is fast food.

Anyone who has already opened this recipe, know that this is a big step for me. I will remember this dish. At first there were no signs, but then it turned out that my husband, who only half the time eats what I cook, because he doesn’t like vegetables, fruits, pasta, beans and much more, this same husband, it turns out, is used to delicious homemade food. And when I pushed him in every possible way to order ready-made food from Chinese noodles to take away, he practically starved me out so that I could cook it for him myself.

And he also told me clearly and clearly in a human voice: it tastes better than in the average Chinese restaurant. So this is a step for me. If it tastes better than the average specialty restaurant, then I'm well on my way to mastering Asian cuisine! But I started mastering it only a year ago!

OK. It was all lyrics. Now in essence: noodles are the fastest food. Mixing ready-made sauces is also not a tricky thing. The main thing is to find a taste balance. I found one like this (and maybe you will find yours, another one).

Cooking time: 10 minutes

Complexity: simple (that’s what I told him: next time you cook it yourself!)

Ingredients:

funchose – 2 skeins

boiling water – 1 l

chili – 1 cm

sesame oil – 1 tbsp.

refined vegetable oil – 1 tbsp.

cilantro – 1 branch

sesame seed – 1 tbsp.

Exit– 1-2 servings (my husband ate it all himself, but now he’s not sure if he did it right)

You can try replacing any of these ingredients with something familiar. But, as is usually the case with authentic ingredients, as a result, without them the dish turns out to be completely different from its ancestor. Maybe it turns out no worse, but it’s different.

So I specially photographed the information about seafood.

Here's what they look like inside. They're frozen. So what? Defrost in the wok!

I put two bundles of funchose in a bowl and put water in a kettle to boil.

In the meantime, I prepared all the other ingredients. And I didn’t prepare everything; I forgot some of it, as it turned out. While I'm doing the stir fry, I won't have time to bother with searching and cutting, so I pulled out everything as much as possible in advance.

I chopped a centimeter of pepper and garlic.

I heated the refined oil for frying in a wok to the maximum.

While I was busy, the kettle boiled, I poured boiling water into the funchose and set the timer for 5 minutes.

When the oil began to smoke, I threw in the garlic and pepper. They instantly turn black, so seafood quickly follows.

I throw frozen seafood directly into the wok. And I constantly stir (toss).

I stir constantly and add oyster sauce. It is so thick, sweetish, starchy, vinegary, with a very slight and distant rottenness. The beauty, not the sauce.

I stir constantly and add rice vinegar. It's a stretch to replace rice vinegar with something else, but you know, the devil is in the details, so if we're preparing Asian food, it's better to use Asian ingredients.

This is where the funchose arrived. The timer screamed - I tipped the bowl into a colander and rinsed the starch with cold water.

I threw the funchose into the wok. Now I have no more than two minutes until the fnuchose warms up, soaks and turns into a paste. I stir (toss) constantly.

One of my favorite dishes is funchose with seafood. The recipe is very simple and affordable. To prepare, you will need funchose glass noodles and a regular seafood cocktail, which is sold frozen in supermarkets.

This cocktail includes mussels, squid and shrimp. They go well with funchose, and to make it even tastier, you can add tomatoes and mozzarella cheese. You will get a salad with funchose, seafood, vegetables and mozzarella. No soy sauce needed here. It is better to season this dish with lemon juice and oil so as not to interrupt the taste of seafood.

Ingredients

- 190 grams of frozen seafood “Sea Cocktail”
- 100 g funchose
- 120 grams of mozzarella cheese
- 4-6 cherry tomatoes
- 2 teaspoons vegetable oil
- 2 dessert spoons of lemon juice
- a bunch of cilantro
- salt pepper

Recipe

Place funchoza in a deep saucepan, steam with boiling water for 4-5 minutes, separate the noodles with a fork. Then pour it into a sieve to drain excess liquid.

Remove the seafood from the freezer, place in a separate colander, and place under running water to defrost. Heat a thick-walled frying pan on the stove, pour in 1 teaspoon of vegetable oil, add the sea cocktail and fry it over medium heat for 3 minutes, stirring from time to time. Salt the seafood halfway through frying.

Take a salad bowl and combine funchose with seafood. Stir.

Slice the tomatoes and place on top.

Mozzarella cheese
cut into large cubes and add to the salad with funchose.

Rinse the cilantro, dry it, cut off the stems, chop finely and add to the salad. Season the dish with a teaspoon of oil, squeeze out lemon juice and mix gently.

The mysterious name funchoza means just noodles, but not ordinary noodles, but so-called glass noodles. When cooked, it becomes almost transparent due to the nature of the flour and its very small thickness. In fact, funchose is so thin that it resembles a fishing line.

Flour for funchose can be pea, soy or rice. Depending on this, the cooking time varies, which in general is several minutes. Therefore, for each specific funchose you need to look at the cooking time on the packaging. Overcooked funchose loses its appetizing appearance, becomes soft and spreads out.

Funchose contains a large amount of fiber, vitamin B (beneficial for the nervous system) and carbohydrates, so it is quite successfully combined with almost all types of products - meat, seafood and vegetables.

Funchose itself does not have a pronounced taste, but its peculiarity is the ability to actively absorb everything that is around. Therefore, funchose can taste like anything.

This product is very popular among followers of vegetarianism because it has a minimum of calories and is much healthier than regular pasta made from wheat flour. For those who count calories and often look at the scale, funchose is an excellent substitute for the usual pasta.

Funchose is served in cold salads and as a hot appetizer, for example, with soy sauce. If you are not very accustomed to eating pasta of this length, problems may arise with funchose at first, because its length can reach 50 cm. After cooking, it is allowed to divide this length into 3-4 parts. This can be done with scissors.

Since the funchose is very thin, special attention must also be paid to ensure that it does not stick together. To do this, add sunflower oil to the water, and after cooking, you can place the spaghetti in cold water. It cools quickly and can be used in a salad almost immediately.

Now that all the secrets of working with funchose have been revealed, we invite you to get acquainted with the recipes for salads with funchose that we have prepared for you.

How to prepare funchose salad - 15 varieties

Recipes for salads with funchose are very diverse, although this type of spaghetti is not yet very popular in our country. Many people like the spicy version of this Korean-style carrot salad, which we suggest you try to prepare.

Products included in the salad:

Funchoza - half a pack
Carrot 1 piece
Sweet pepper - 2 pcs
Cucumber - 2 pcs.
Blue onion - 1 piece
Vinegar - 1 tbsp.
Parsley
Korean seasoning - 1 tbsp.
Little vegetable - 1 tbsp.
Soy sauce - 1 tbsp.

Watch the video on how to prepare a salad with funchose and vegetables.

Of the seafood in this recipe, shrimp are present, as they are the most tender. That's why we add a little heat and brightness here with the help of garlic and spices. There is also hot curry pepper. If you are not used to its taste, you can do without it.

The following products will be required:

Shrimp - 500 g
Funchoza - 100 g
Onion - 1 pc.
Sweet pepper - 2 pcs.
Garlic - 1 clove
Fresh cilantro - 20 g
Olive oil - 2 tbsp. l.
Curry powder - 2 tsp.
Lemon - ½ pc.
Soy sauce - 10 ml
Sesame seeds - 1 tbsp. l.

You can find out in detail how to handle shrimp in the corresponding section. There is nothing complicated about this - they need to be boiled, cooled and peeled. Or buy ready-made shrimp if their price doesn’t bother you.

So, let's start cooking:

We prepare funchoza exactly according to what is indicated on the package. Alternatively, pour boiling water over it and let it sit for seven minutes. Then drain, cool and cut.
Fry the sesame seeds in a dry, clean frying pan without oil until brown and immediately after turning off transfer them to another container (so as not to burn).
We make a dressing from cilantro, garlic, soy sauce, curry seasoning, vegetable oil and lemon juice. Grind and mix everything, let it thicken a little over low heat.
All that remains is to chop the onions and peppers and you can mix all the products. Leave a little sesame seeds to sprinkle on the finished salad.

Take this version of the product list:

100 g funchose
300 g chicken fillet
130 g Chinese cabbage
130 g sweet pepper
130 g carrots
130 g cucumber
1 hot pepper

For the sauce:

soy sauce 3-4 tbsp. l.
honey 1 tsp
garlic 1 g
paprika 1 tsp.
red pepper 0.25 tsp.
sesame oil 1 tsp.

Watch the video to see what you can do with these products to make a wonderful, unusual, tasty and healthy dish.

These ingredients are often used in Eastern cuisines; in our country they are less popular. Try making this version of the salad with funchose - it actually turns out very tasty.

The list of ingredients for the salad looks like this:

Funchoza - 100 g
Cucumber - 1 pc.
Garlic - 2 cloves
Brown sugar - 1 tsp.
Carrots - 1 pc.
Lemon - ½ pc.
Red hot pepper - ¼ tsp.
Soy sauce - 50 ml
Oil - 50 ml
Sesame oil - 1 tsp.
Sesame seeds for decoration
Asparagus 400 g (dry)
Coriander to taste

The salad needs to be started early because asparagus requires a lot of soaking. It is advisable to put it in salted water the day before the intended preparation. Before doing this, break it a little so that the pieces are about 3-4 cm long. The first water should be drained after a few hours and refilled with water. Now you can leave it overnight.

The cooking sequence is as follows:

Prepare the funchose (either just pour boiling water over it, or cook for a couple of minutes - as written on the package).
While the funchose cools down, cut all the vegetables from the list into strips.
Prepare the dressing by mixing the following ingredients: lemon juice with butter, sugar, soy sauce, spices and garlic.
Mix everything and fill with dressing.
Now let’s give the funchose a little time to gain taste from its neighbors, for which we put it in the refrigerator.

When serving, sprinkle the finished salad with sesame seeds - it looks quite nice and does not need additional decoration. Although you can complement the appearance of the salad with a sprig of any available greens.

There are few products, here they are:

Funchoza.
Legumes.
Vegetables (bell peppers, carrots, garlic, cucumber).
Meat.
Oil.
Rice vinegar.

What and how much to put in the salad, in what order to mix, watch in the video provided.

Delight your family with an original and very simple salad. Both funchose and mushrooms cook quickly, and together they turn out very tasty. Try it!

Here's what we need:

Champignons - 5-7 pcs.
Funchoza - ½ pack
Oil for frying - 10 ml
White cabbage - ¼ small fork
Mustard - ½ tsp.
Onion - 1 pc.
Lemon juice - 1 tbsp. l.
Soy sauce - 30 ml
Sunflower oil - 2 tbsp. l.
Pepper to taste

Here's how we'll prepare a salad with funchose and mushrooms:

We prepare the cabbage as for pickling - cut it, salt it, squeeze it until the juice comes out, and mix it with chopped carrots.
Prepare funchose according to instructions.
Fry mushrooms with chopped onions in oil.
Prepare the dressing - mix soy sauce, pepper, oil and mustard.
Since our cabbage is already salted, you don’t need to add salt to the dressing. Anyway, do this with caution.
All that remains is to mix all the ingredients together with the dressing and enjoy the unusual, but very attractive taste!

Funchose salad with vegetables - a simple recipe

Very few products are needed:

funchose
bell pepper
carrot
cucumbers
coriander

All the nuances - the number of products, the method of preparing them - see in the video.

Grocery list:

Funchoza 50 g
Cheese 50 g
Fresh champignons 100 g
Cherry tomatoes 100 g
Green salad 5 pieces
Soy sauce to taste
Teriyaki sauce 3 teaspoons
Sesame pinch
Vegetable oil to taste

Preparing this salad is unlikely to take you more than 15 minutes - there are few ingredients and they are simple and quick to prepare.

Cooking method:

Fry the mushrooms in a frying pan with oil, add Teriyaki sauce at the end of cooking (before turning off the heat). Stir the mushrooms a couple more times and set aside for now.
Let's prepare the funchose, which will take us no more than five minutes.
Place green leaves of any lettuce on a serving plate.
Top with halved cherry tomatoes and mushrooms.
We spread funchose on them and pour soy sauce over everything.
We decorate with sesame seeds, which generally go very well (in terms of taste) with funchose.

Alternatively, you can mix everything together and sprinkle with sesame seeds when serving.

Take the following products for this recipe:

bell pepper
funchose
chicken
carrot
garlic, spices

The entire process was filmed on video, which we invite you to watch.

It cooks quickly and is consumed at home at the same speed. Very tasty - try it!

The list of products is as follows:

Funchoza 200 g
Canned tuna 1 can
Cherry tomatoes 10
Olive oil 4 tbsp. l.
Red bell pepper 1
Dijon mustard 1 tbsp. l.
Lemon juice 1 tbsp. l.
Soy sauce 1 tbsp. l.
Ground black pepper

Here's how to prepare funchose salad with tuna:

Boil the funchoza for a couple of minutes or simply pour boiling water over it.
Cut the tomatoes into halves.
We cut the bell pepper lengthwise to form thin long strips, which we fry in a hot frying pan with oil.
Mix vegetables with funciolza and pour in a traditional mixture of olive oil, lemon juice, mustard and soy sauce. Add spices as desired.
This completes the preparation of the salad.

There are few products and they are:

pack of funchose
oil
universal seasoning
green onion
herbs spices
tomato paste

The video below will only take a few minutes of your time, but after watching it you won’t have any questions about preparing funchose salad with meat.

Here are the products we need for the cooking process:

Funchoza 100 g
Canned squid 300 g
Dried porcini mushrooms 50 g
Carrot 1 piece
Lemon juice 20 ml
Wine vinegar 20 ml
Boiling water 100 ml
Butter 100 g

Be prepared to devote at least half an hour of your time to this salad, but the result is worth it!

Let's get started:

Boil or soak the funchose.
Saute the grated carrots in a frying pan with butter.
We cook mushrooms depending on what kind you have. If these are dried porcini mushrooms, first let them stand in water (it’s better to pour boiling water over them), then fry them in butter, and finally add a little milk or cream. After 5-10 minutes the fire can be turned off.
Remove the squid from the jar and cut into cubes.
We use the liquid remaining in the jar for the sauce - add butter, lemon juice, wine vinegar and cook for about five minutes over low heat. If necessary, you can dilute the sauce with a little water.
Now we mix all the products that we have already prepared and fill them with dressing.

Bon appetit!

We take the following products:

funchose - 0.5 packs (100 grams)
large shrimps - 20 pieces (300 grams)
sweet pepper - half
onion - 1 small head
cilantro - 1 small bunch
garlic - 2-3 cloves
sesame seeds - to taste
vegetable oil for frying

For marinade and dressing:

soy sauce - 2 tbsp. l.
ground ginger - 1 tbsp. l.
curry - 1 tbsp. l.
lemon juice - 2 tbsp. l.
water - 2 tbsp. l.

If you prepare the sauce in double proportions, the salad will be much tastier, but will also have a pronounced Korean flavor. It will be delicious in any case.

See the video for details

Take products according to the following list:

Funchoza 300 g
Boiled ham 300 g
Tomatoes 3 pieces
Bell pepper 2 pieces
Greens 1 bunch
Cucumbers 3 pieces
Vegetable oil 3 tbsp. l.

You can prepare a salad of funchose with ham in about twenty minutes, although the first time you may need a little more time.

Cooking method:

Cut the greens, vegetables and ham into cubes.
After cooking, we also shorten the funchoza.
Mix everything with some oil and the salad is ready!

It's hard to come up with a simpler recipe))

Very tasty and easy and quick to prepare.

Products:

funchose 300 g
carrots (medium) 1
onion (fine) 1
bell pepper 2
cucumber 2
beef meat 300 g
parsley
sunflower oil 2-3 tbsp. l.
seasoning for Korean salads
garlic 3 g
tomatoes 2
subs oil
spices (salt, sugar), dill.

Watch the video and prepare a delicious funchose salad with beef.