Funchoza salad

Funchoza salad

Many probably saw in stores salads from translucent thin noodles with carrots, cucumbers, bell peppers, other vegetables, mushrooms and meat. This noodle is a funchoz. It is made from starch, and in Asian countries it is one of the most popular products. It softens the spice of Asian spices and, due to its neutral taste, goes well with any ingredients. In addition, the salad with funchozy looks very appetizing. If you want to bring a touch of freshness to your diet and make the menu more piquant, you can make snacks from funchoza yourself by purchasing these noodles in the supermarket in a dry form.

Cooking Features

Do not be afraid that, being unfamiliar with Asian cuisine, you can not cook funchoza correctly. There is absolutely nothing complicated in its preparation, the main thing is to know the basic principles.

  • Funkhoza can be of different thickness. The choice of the method of its preparation depends on it: thick noodles having a diameter of more than half a millimeter are boiled in boiling water for 3-4 minutes, maximum 5 minutes, if the noodles are very wide. In this case, the technology is little different from cooking pasta: boil water, immerse it in funchoza, boil the right time, throw in a colander and rinse. The only thing that can not be allowed to digest funchoza: it should be soft, but at the same time crispy. If the noodles are very thin, like a cobweb, it is not boiled, but steamed, pouring boiling water on it for a few minutes.
  • In order to prevent funcosis from sticking together, an odorless vegetable oil, 20 ml per liter of water, is added to the water during cooking. At the same time, funchoza is cooked in a large saucepan, since 100 g of dry starch noodles require at least a liter of water.
  • Funchoza in the form of hanks is cooked in a special way: first, the skeins are tied with a thread, passing it through the center, and then boiled, washed, cut, removing the thread. In this case, the oil must be added to the water in the amount indicated above.
  • If soy sauce is included in the salad dressing, then it is not necessary to salt the water in which the noodles are boiled. Otherwise, it is added in the calculation of 1 teaspoon (without slides) to 1 liter of water.
  • The funchoza salad will taste better if you give it time to stand in a cool place and soak in the aroma of sauce and spices. It will be soaked with sauce rather if the dressing is warmed up before being put into the salad.

Knowing the basic principles, you can easily make a funchoza salad according to any of your favorite recipes.

Funchoza salad with Korean carrots and meat

Composition:

  • boiled meat (beef or pork) - 0, 3 kg;
  • Korean-style carrots (ready-made) - 0.3 kg;
  • onions - 0, 3 kg;
  • funchoz - 0, 3 kg;
  • seasoning for Korean carrot - 10 g;
  • grape vinegar (3 percent) - 20 ml;
  • vegetable oil - 20 ml;
  • soy sauce - 20 ml.

Method of preparation:

  • Cut the meat into thin strips.
  • Peel the onion, cut it into thin half rings.
  • Zaparte fine funcho for 5 minutes. Take it out of the water, mix it with oil.
  • Combine funchoza with meat and onions, mix it all with carrots in Korean.
  • Combine vinegar with seasoning and vinegar. Add this mixture to the salad, mix. Let it brew for an hour.

Salad from funchozy and ready carrots in Korean style is prepared quickly. The inclusion of meat in the recipe makes it more satisfying and appetizing.

Funchoza salad with carrots

Composition:

  • funchoze - 150 g;
  • carrots - 0, 3 kg;
  • onions - 100 g;
  • soy sauce - 20 ml;
  • wine vinegar (3 percent) - 20 ml;
  • vegetable oil - 20 ml;
  • Chilean pepper - 0, 5 pods.

Method of preparation:

  • Chop or grind the Chilean pepper into a paste using a blender. Dissolve the resulting mass of vinegar, soy sauce and vegetable oil. Heat the mixture slightly to make the dressing warm.
  • Peel the carrots and chop them using a special grater for cooking Korean salads.
  • Remove the husks from the bulb. Cut the bulb into 5 pieces. Trim the bow in thin quarters of the rings.
  • Prepare funchose, preferably thin, based on the manufacturer's instructions.
  • Mix onions and carrots with funchoza, season with warm sauce. For an hour, put in a cool place.

Despite the fact that the recipe for this salad is simple, it turns out tasty and appetizing.

Funchoza salad with cucumber

Composition:

  • funchoz - 100 g;
  • carrots - 150 g;
  • cucumber - 0, 2 kg;
  • onions - 100 g;
  • ground dried garlic - 5 g;
  • Korean carrot seasoning - 10 g;
  • vegetable oil - 100 ml;
  • table vinegar (9 percent) - 5 ml;
  • salt - to taste.

Method of preparation:

  • Fill the three-liter saucepan halfway with water. Bring to a boil. Add to the water a tablespoon of oil, vinegar (half a teaspoon), salt to taste. Dip the noodles into boiling water, boil it for 3 minutes, drain in a colander. Flush is not necessary.
  • Carrots, peeled, cut into thin long strips with the help of a vegetable peeler. Cut the cucumber into the same stripes.
  • Onion, freeing from the husk, cut into thin half-rings.
  • Combine all four components, gently mix.
  • Prepare a dressing from the remaining oil and vinegar, adding Korean carrot seasoning and dried garlic. Season the salad.

After an hour, when the vegetables and noodles are marinated, the salad can be served at the table.

Funchoza salad with pepper

Composition:

  • funchoz - 0, 25 kg;
  • Bulgarian pepper - 0, 5 kg;
  • cucumbers - 0, 3 kg;
  • sesame oil - 40 ml;
  • soy sauce - 40 ml;
  • ground black pepper to taste.

Method of preparation:

  • Wash Bulgarian pepper. It is better to take peppers of different colors: so the salad will turn out brighter and more appetizing. Cut the peppers off the peppers, remove the seeds.
  • Cut the pulp of Bulgarian pepper into thin strips.
  • Wash cucumbers, dry, cut into thin semicircles.
  • Zaparte fine funchozu, boiling water for 5 minutes. Remove from water, put on a chopping board. When the funchoz has cooled slightly, cut it into pieces of about 5 cm.
  • Mix the funchoza with pepper and cucumber. Season with a mixture of sesame oil, soy sauce, and black pepper.

An appetizer made according to this recipe is not too hot, so it can be eaten even for children.

Funchoza salad with vegetables

Composition:

  • funchoz - 0, 3 kg;
  • tomatoes - 0, 2 kg;
  • cauliflower - 100 g;
  • cucumbers - 0, 3 kg;
  • Bulgarian pepper - 0, 25 kg;
  • vegetable oil - 20 ml;
  • salt, pepper, soy sauce - to taste.

Method of preparation:

  • Tomatoes boil over boiling water. Clean up. Cut into several pieces and remove the seeds. Pulp cut into small cubes.
  • Cut the cauliflower into small pieces. If you do not recognize raw cabbage in salads, you will have to boil it beforehand, but still not to full readiness.
  • Bulgarian pepper, removing seeds from it, cutting the stem, cut into small squares or strips.
  • Cut the cucumbers into cubes or straws, depending on the shape of your pepper pieces.
  • Prepare Funchoza as indicated on its packaging.
  • Mix noodles with vegetables, pepper and salt. Instead of salt, you can add soy sauce.
  • Add oil, mix gently again.

The combination of fresh vegetables, including cauliflower, and funchoses adds a piquancy to the snack, despite the simple composition of the dressing.

Funchoza salad with meat and cabbage

Composition:

  • funchoz - 0, 25 kg;
  • boiled meat (beef or pork) - 0, 2 kg;
  • Chinese cabbage - 100 g;
  • carrots - 100 g;
  • daikon - 100 g;
  • sweet pepper - 0, 2 kg;
  • onions - 100 g;
  • a mixture of peppers - 5 g;
  • soy sauce - 30 ml.

Method of preparation:

  • Peel the carrots and grate them on a special grater for making Korean snacks. You can cut into thin long strips with the help of a vegetable peeler.
  • Onions, peeling, cut into thin half-rings.
  • Clean the daikon, rub it. It is possible to use both a special grater, and usual. In the latter case, it is better to choose the side with large holes.
  • Separate several sheets of Peking cabbage, rinse them, dry and chop finely. If desired, white cabbage can be used instead of Peking cabbage, but the taste in this case will be different.
  • Wash sweet pepper, cut the stem. After removing the seeds, cut the peppers into thin quarters of rings.
  • Cut the prepared meat into thin long sticks or small cubes.
  • Boil until ready.
  • Mix noodles, vegetables, and meat in a large salad bowl.
  • Mix the pepper mixture in soy sauce and season the salad. If desired, add some odorless vegetable oil to it.

Salad from funchozy with meat and cabbage is juicy, light and healthy. At the same time, it is good to satisfy hunger.

Funchoza salad with meat

Composition:

  • meat (beef, pork, chicken fillet) - 0, 7 kg;
  • funchoz - 0, 3 kg;
  • carrots - 150 g;
  • onions - 100 g;
  • garlic - 2 cloves;
  • soy sauce - 40 ml;
  • vegetable oil - 40 ml;
  • black pepper to taste.

Method of preparation:

  • Boil meat, remove from broth and cool. Broth strain.
  • Pour hot soup with funchoza, if necessary, put the pan on the fire and boil for a couple of minutes. If the funchose is thin, there is no need to boil: just hold it for a few minutes in the hot broth under the lid.
  • Peel the carrots and cut them into thin strips. If desired, you can rub on a special grater.
  • Peel the onions and cut them in thin half rings.
  • Cut the cooled meat into small cubes.
  • Mix meat with funchozy and vegetables.
  • In a separate container, heat a mixture of vegetable oil and soy sauce. Mix the dressing with the garlic and ground black pepper passed through the press.
  • Pour the dressing into the salad, mix. For a couple of hours, put the salad in the fridge so that the funchoza is soaked in the aroma of spices and vegetables, and the vegetables become a little softer and more savory.

Due to the large amount of meat, the funchoza salad prepared according to this recipe is nourishing. Especially men will like it. If you like spicy snacks, you can add red pepper with black pepper, and add a teaspoon of table vinegar (9%) to the dressing.

Funchoza salad with shrimps

Composition:

  • funchoz - 0, 2 kg;
  • peeled shrimps - 0, 25 kg;
  • Bulgarian pepper - 0, 2 kg;
  • carrots - 150 g;
  • garlic - 2 cloves;
  • green onions - 50 g;
  • fresh parsley - 50 g;
  • sesame oil - 80 ml;
  • sesame seeds - 10 g;
  • soy sauce - to taste.

Method of preparation:

  • Boil the shrimp in salted water with the addition of black pepper.
  • At the pepper, cut the stalk. Cut the fruit into 6 pieces along. Cut the flesh into thin strips.
  • Chop green onions and parsley with a knife.
  • Cut onions, peeling, halves of rings.
  • Pass garlic through a press, mix it with a spoon of sesame oil.
  • Pour the remaining oil into the pan and heat it. Put the vegetables in it and fry them for 10 minutes.
  • Add the shrimp and garlic butter, as well as the soy sauce to taste.
  • Cover and extinguish for 5 minutes on a quiet fire. Remove from heat.
  • Prepare according to the recipe indicated on the package funchose. Mix with the contents of the pan.

Serve salad prepared according to the above recipe, it is possible both cold and warm. In any case, after it is laid out on plates, sprinkle it with chopped parsley and sesame seeds.

Funchoza salad with meat and canned green peas

Composition:

  • funchoz - 0, 2 kg;
  • boiled meat - 0, 2 kg;
  • tomato - 150 g;
  • canned green peas - 100 g;
  • oregano - 5 g;
  • cane sugar - 5 g;
  • soy sauce - 50 ml.

Method of preparation:

  • Cut the boiled meat into thin strips.
  • Cut the tomato into cubes.
  • From the can of peas, drain the water, measure the desired amount of product.
  • Prepare starch noodles according to the package instructions.
  • Mix in a separate container oregano, sugar and soy sauce.
  • Put the funchoza, tomatoes, and green peas in the salad bowl. Add the sauce to them, mix.

This salad with meat and meat is served both cold and warm.

Other ingredients can be added to the funchose salad. It goes well with canned mushrooms, green beans, boiled chicken breast, seafood. So you can discover new tastes every day.

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