Home Bakery Funchose salad with chukka seaweed and crab sticks. Recipe: Funchoza salad - With carrots and crab sticks Funchoza recipe with crab sticks

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Funchose salad with chukka seaweed and crab sticks. Recipe: Funchoza salad - With carrots and crab sticks Funchoza recipe with crab sticks

I welcome everyone to my page! Today we will prepare a salad with soybean vermicelli with carrots and crab sticks. For such a salad, we do not need a lot of products.

We take 200 gr. dry vermicelli and pour boiling water. We leave for 5-7 minutes.

During this time, you can grate two carrots on a special grater, which shreds the carrots very thinly. Carrots chopped in this way are best suited for a salad with funchose vermicelli.

Here is our vermicelli. Transfer it to a colander and rinse clean. cold water. We leave the colander with funchose for a few minutes, let the water drain.

When there is no water left, we shift the vermicelli into a common salad bowl. I always cut the vermicelli into smaller pieces, so it is more convenient to mix the vermicelli.

Crush the garlic with a garlic press.

Garlic is added to vermicelli and other ingredients. Add three tablespoons of soy sauce, and a bag of funchose dressing.

All the contents of the salad bowl must be thoroughly mixed, covered with a lid and put in the refrigerator for an hour.

During this time, the salad will infuse, vermicelli and carrots will be saturated with dressing and soy sauce.

Bon Appetit:)!

Cooking time: PT00H20M 20 min.

I have wanted this salad for a long time, and made it by selection. I can’t say that I ate it somewhere, but I knew exactly what I want, how it should be. I have been to Japanese restaurants from time to time, more or less expensive, more or less tasty, and it seems to me that I roughly understand how delicious should taste. japanese salad with Chukka. I don’t know, maybe the Japanese will throw tomatoes at me, they will say, “parahaya girl nevakusanaya sarada tawaya”, but so far I have not reached true Japan. Okay. I'll get anywhere in retirement.

The absence of marinated chukka seaweed prevented me from making this salad before. And then suddenly once - and my husband runs to me along the supermarket shelves with happiness in his eyes and with a bag of frozen chukka in his teeth. I was also extremely happy. I now only hope that the chukka will stay in this store forever.

The salad is utterly simple, and the sauce makes it. By the way, I think that in such a salad our Far Eastern sea kale, and it will not be worse at all, only you need to radically change the sauce, because chukka is sweet, and seaweed is salty. In general, I will return to you with this topic, I think, but for now - Chukka.

I made a huge can, but it flew away in two sittings. Grandmother Stasya even praised, although where is Japan with the Chukka - and where is grandmother Stasya? But she liked it. Okay. For a child, this is too vinegary, he is accustomed to more delicate food.

Cooking time: 10 minutes

Complexity: incredibly simple

Ingredients:

funchose - 2 bundles

sugar - 1 tsp

sesame oil - 4 tsp

Worcestershire sauce - 1 tsp (you can do without it)

fresh cilantro - bunch

salt - to taste, maybe

chili - to taste

sesame - for serving

Output– 4 servings

And now the most difficult thing: to cook funchose. To prepare funchose, you need to boil water. While the water is boiling, you need to get a bowl and put dry funchose in it. This is a very tedious process. When the water boils, you need to carefully take the kettle so as not to splash, and pour boiling water over the funchose. Then you need to take an hourglass and measure 5 minutes.

After 5 minutes, put the funchose on a sieve and rinse with cold water. See how incredibly difficult it is?

While the essence and the matter, I take crab sticks. I know crab sticks are evil. But while I do not live in Vladivostok, crab meat is not available to me, and I eat sticks twice a year, so poof, conscience.

I cut sticks thinly. I add to funchose along with chukka. Chukka is already marinated - sweet and sour, and even with sesame seeds. Finely chop cilantro and add to salad. I add chili.

Now for the most important part, the sauce. I mix rice vinegar in a glass.

Sugar.

Sesame oil. You can replace it with something, but if you replace it, replace it with walnut, I don’t know, with peanut or something. Otherwise, the Japanese fleur will disappear all.

Worcestershire sauce. It may not be poured at all. You can live without it at all. But, you know, he's great. It has rotten fermented fish (a source of umami) and cinnamon, a timeless oriental motif. It somehow fills the dishes with depth. Gives them another dimension as if. But not critical. You can do without it. He is expensive and rare.

Funchoza in Korean is on the list of favorite dishes among connoisseurs of Asian cuisine. This salad is based on transparent rice noodles with low calorie content and hypoallergenic properties. The easiest way to indulge in the thrill of Asian cuisine is to make an appetizer with this unusual white vermicelli.

Many people confuse funchose with rice noodles. In dry form, they are really similar, only funchose after cooking becomes translucent, unlike rice - it after heat treatment stays white. Because of this, it is often referred to as glass noodles. Get "glass" from the starch of mung beans or "mung" in a different interpretation.

Cooking tip: Even when dry, funchose is very hygroscopic and instantly absorbs any odors. Therefore, it is necessary to cook it immediately before cooking, without harvesting "for the future." Store dry noodles in a dark place in a closed container or jar.

How to cook funchose in Korean - 15 varieties

IN classic recipe there is nothing superfluous - only vegetables, noodles and spicy dressing. This is why he fell in love with everyone who follows proper nutrition. And the ease of preparation made it an affordable and quick snack between main meals.

Ingredients:

200 grams of glass noodles;
1 red Bell pepper;
1 cucumber;
1 carrot;
2 garlic slices;
a few sprigs of cilantro;
20 ml olive or sesame oil;
20 ml soy sauce;
3 tablespoons of rice vinegar.

Cooking:

Dip the noodles in boiling water and boil them for no more than 4-5 minutes. So that it does not stick together during cooking, add a couple of tablespoons of vegetable oil to the water. Drain the water and leave the funchose to cool.

Cut the peeled carrots and cucumber into small strips or use a grater for this Korean carrot. Add salt and stir. Leave for 5-7 minutes for the carrot to become soft.

cut into bell pepper medium straws and fry in a pan with a minimum addition of oil. Remove the pepper from the pan with a spoon and let the oil drain.

It's time to mix all the ingredients and dress the salad. To do this, pour in the oil, vinegar and soy sauce, then add the grated garlic and finely chopped cilantro. Season the appetizer with a little black pepper and stir.

In order for the glass noodles to “saturate” with flavors, send the salad to the refrigerator for a couple of hours, after which you can taste it.

This appetizer will be a great decoration for any holiday table thanks to its unusual presentation and nutritional properties. Despite the fact that there is meat in the salad, the cooking time will be only 5 minutes longer than usual. If you don't want your dish to be too greasy, use pork tenderloin or cut from the back of the carcass.

Ingredients:

300 grams of pork tenderloin;
200 grams of funchose;
1 red bell pepper;
1 carrot;
1 cucumber;
1 head of onion;
2 cloves of garlic;
50 ml olive oil;
juice of half a lemon;
2 tablespoons of soy sauce;
coriander, paprika, salt, pepper - to taste.

Cooking:

First, prepare the vegetables. Cut the carrot and cucumber into thin strips, you can use a special grater for Korean carrots for this, cut the onion into half rings, and the bell pepper into small slices.

Cut the washed pork tenderloin into a thin strip and dip into a frying pan with hot oil. This will allow the meat to quickly grab the crust, while remaining tender inside. Salt and pepper to taste.

Add the prepared vegetables to the meat and simmer for 3-4 minutes.

At this time, prepare the noodles - pour boiling water over it and leave for 5 minutes.

Add grated garlic and spices, lemon juice and soy sauce to meat and vegetables, leave on fire for another 2 minutes.

Drain the water from the noodles and add to the pan, stir. Leave on low heat for another 5 minutes. This appetizer does not need to marinate in the refrigerator for several hours, it is ready to eat immediately after preparation.

Fitness Menu Fans Can Cook Too healthy salad with unusual noodles, replacing pork with light chicken breast. In order for the chicken to turn out more juicy, it must be fried until caramelized in soy sauce, but you can reduce the amount of fat to a minimum if you replace fried chicken on boiled breast.

Ingredients:

2 chicken fillet or 1 breast;
220 grams of funchose;
1 bell pepper;
1 zucchini;
1 carrot;
2 cloves of garlic;
1 pod of chili pepper;
rice vinegar - 2 tablespoons;
soy sauce - 30-40 ml;
Sesame oil.

Cooking:

Cut the chicken breast into equal cubes and toss into a hot frying pan with a little oil. When the chicken is set in a thin crust, add some soy sauce to it and continue to mix until the sauce begins to caramelize.

Leave the chicken to cool and start preparing the noodles. To do this, lower it into boiling water for 4-5 minutes, no more. Drain the water through a colander.

Cut vegetables into small pieces. For carrots and zucchini, you can use a special grater. Grind the chili and garlic in a blender until smooth.

Mix chicken, noodles and all spices, add all liquid ingredients and refrigerate for at least 1 hour.

For those who love culinary experiments glass noodle snack king prawns will be to your taste. This dish is considered a classic of Thai cuisine, but we will add a little Korean zest to it.

Ingredients:

king prawns - 10-15 pieces;
funchose - 180 grams;
1 bell pepper;
1 carrot;
1 onion;
3 cloves of garlic;
a bunch of cilantro;
sesame seeds;
soy sauce - 20 ml;
lemon juice- 20 ml;
ginger powder - 2 tablespoons;
curry, salt, pepper - to taste.

Cooking:

Boil the shrimp in salted water for 1 minute after boiling. After that, the shrimp should be taken out, and put funchose into the resulting broth and cook for another 5 minutes.

At this time, prepare the marinade. Mix soy sauce, lemon juice, grated ginger root, garlic, curry and add some water. Pour half of the marinade boiled and folded through a colander funchose.

We prepare vegetables for frying - cut the onion into half rings, carrots and peppers - into small cubes. We send them a pan, add peeled shrimp and pour the rest of the marinade. Cover with a lid and simmer for 5 minutes.

Cut cilantro and add to vegetables. Simmer for another 2 minutes and add the resulting mixture to the cooked funchose. Mix the ingredients and leave in the refrigerator for 1 hour. Sprinkle the salad with sesame seeds before serving.

In previous versions of salads, funchose was the main ingredient. In the Thai dish Muk Tai, glass noodles are added as a zest. This appetizer is made in portions and served warm.

Ingredients:

50 grams of funchose;
sweet bell peppers of three colors;
red salad onion 1 pc;
1 celery;
1 cucumber;
Chinese cabbage;
squid - 100 grams;
salad shrimp - 150 grams;
olive or sesame oil;
coconut milk - 15 ml;
oyster sauce - 10 ml;
chicken bouillon- 50 ml;

Cooking:

Boil the funchose for 5 minutes and drain through a colander. Cooking vegetables - finely chop peppers, Peking salad, celery, cucumber and onion. Mix everything and add oil.

We clean the squid and divide it into two plates. Cut into thin strips and toss into a wog pan for a quick fry. Add shrimp and funchose, pour coconut milk and broth. Simmer covered for 2-3 minutes, then add the oyster sauce and leave to cool.

For individual serving, squids, shrimp with funchose are laid out in the center of the bowl, covered with prepared vegetables on top and a sprig of greens is added.

We continue culinary experiments with funchose and seafood. Before cooking, make sure you have all the ingredients on hand.

Ingredients:

1 pack of funchose 500 grams;
seafood cocktail - 250 grams;
3 cloves of garlic;
1 hot chili pepper;
vegetable oil-20 ml;
sesame oil -20 ml;
soy sauce - 50 ml;
rice vinegar - 60 ml;
cilantro and sesame seeds - to taste.

Cooking:

Tie the funchose with threads to keep the shape of the nest during cooking and lower it into boiling water for 5 minutes.

Chop the garlic and chili pepper, heat the pan, pour in the oil and add the chopped spices to it. Drop thawed up room temperature seafood and fry for 5 minutes.

Pour rice vinegar and oyster sauce into seafood, carefully place the noodles on top and continue to simmer, constantly stirring the food.

Now you can add soy sauce and sesame oil. Sprinkle the salad with chopped cilantro and sesame seeds before serving.

By adding to glass noodles vegetable dressing with mushrooms you will get a hearty and unusual dish that will surprise any gourmet.

Ingredients:

200 grams of champignons;
200 grams of funchose;
1 sweet pepper;
1 onion;
1 carrot;
3 cloves of garlic;
sesame seeds;
soy sauce;
vegetable oil;

Cooking:

Pour boiling water over the funchose for 5 minutes and drain the water.

Prepare vegetables for frying. Mushrooms - in cubes, onions - in half rings, carrots and peppers - in thin strips. Send mushrooms with onions to a preheated pan, fry until half cooked and add carrots, peppers and chopped garlic to them.

After 2 minutes, add soy sauce and simmer for another 2 minutes. Now it's the turn to add funchose and mix gently.

Serve warm, sprinkled with sesame seeds on top.

If you love mushrooms, but want to add a little originality to your dish, you can make a warm salad with olives.

Ingredients:

mushrooms - 200 grams;
funchose 200 grams;
1/2 can of olives;
carrot;
greenery.

Cooking:

Cut and fry mushrooms and carrots over low heat. Salt and pepper to taste.

Pour funchose with boiling water for 5 minutes and drain the water. Cut the olives into rings and add them to stewed vegetables. Put the glass noodles on top and simmer for another 2 minutes. Sprinkle the dish with chopped herbs before serving.

Funchoza with shrimp "Protein blow"

Do you like shrimp, but this salad seems too light for you? Try to cook funchose with the addition of more satisfying foods.

Ingredients:

funchose 150 grams;
shrimp - 100 grams;
3 boiled eggs;
fresh cucumber;

Cooking:

Boil funchose for 5 minutes and drain the water. Cut the eggs into cubes, the cucumber into thin slices, and grate the cheese on a medium grater. Add shrimp, cooled funchose and season with mayonnaise.

Very tasty and rich aroma and taste will please the most inveterate gourmet.

Ingredients:

finished carbonate - 150 grams;
200 grams of funchose;
1 fresh cucumber;
1 carrot;
soy sauce;
coriander.

Cooking:

Cut the carrots and cucumber into thin strips, sprinkle with sugar, soy sauce and refrigerate for 2 hours.

Boil funchose for 5 minutes and drain the water. Cut the meat into small pieces and mix with the noodles. When the vegetables settle, drain the liquid from them and mix with the rest of the products.

You will love this salad for its ease of preparation and fresh taste.

Ingredients:

funchose 200 grams;
1 cucumber;
a bunch of green onions;
1 egg;
chinese salad;
soy sauce;
vegetable oil;
1 clove of garlic.

Delicious and tender rice noodles are liked by many lovers of oriental cuisine. Salads served in cafes and restaurants are distinguished by their bright appearance, spicy aroma and juicy taste. Make this at home original dish like a salad with funchose, it does not seem difficult.

Funchose Rice Noodle Salad

Many housewives who first encountered this original and even exotic dish are wondering: how to cook funchose for salad? This can be done without much effort, since rice noodles are sold ready-made. To give it an edible look, you need to adhere to the following cooking rules:

pour funchose with boiling water for 7 minutes, or boil it;
The rice noodles should be firm, translucent, glassy and have a hint of nutty flavor.

Salad with funchose and vegetables - recipe

One of the most useful options a salad with funchose and vegetables is considered, since it combines nutrient-rich components. This is due to the popularity of this recipe among housewives. To make the dish more convenient to apply and eat, ready-made rice noodles can be cut with scissors. For lovers of spicier food, you can season the salad with adjika funchose noodles or ground pepper.

Ingredients:

funchose - 440 g;
pepper - 1 pc.;
carrots - 1 pc.;
cucumber - 2 pcs.;
soy sauce - 4 tbsp. l.;
rice vinegar - 5-6 tbsp. l.;
garlic - 4 cloves;
sugar -2 tsp

Cooking

Boil funchose.
Cut vegetables (carrots, peppers), fry for 8 minutes, stirring occasionally.
Cut cucumbers into strips. Peel the garlic.
Mix the sauce and vinegar together, adding salt and sand. It turned out a dressing for funchose salad.
Add cucumber and crushed garlic to the pan, mix, leave for 5 minutes.
Pour dressing over vegetables. Mix and add funchose.

There is a variation of the dish, which, due to its satiety, can easily replace the main course during lunch. This is a salad with funchose and chicken, meat is used as one of the main components. This composition allows you to simultaneously get enough and stick to a diet and get useful material because chicken is considered dietary.

Ingredients:

funchose - 150 g;
breast - 200 g;
fresh cucumbers - 2 pcs.;
pepper - 1 pc.;
carrots - 1 pc.;
garlic - 3 cloves;
onion - 1 pc.;
soy sauce - 1/3 cup;
sesame seeds - 3 tsp;
rice vinegar - 3 tsp

Cooking

Pour boiling water over the funchose, let it brew for 5 minutes. Drain water, add oil.
Boil the breast, cut into strips.
Sliced vegetables, except cucumber, fry.
Mix funchose, vegetable frying, breast and cucumber. Add soy sauce, spices, rice vinegar and sesame seeds to the salad with funchose noodles, mix.

Salad with funchose and carrots

There is a version of the dish that is perfect for anyone who is on a diet and anyone who fasts. This is a salad with funchose and Korean carrots which is incredibly easy to prepare. Thanks to characteristic taste the dish acquires unusual spicy notes, this combination can surprise even sophisticated gourmets.

Ingredients:

funchose - 150 g;
carrots in Korean - 100 g;
soy sauce - 6 tbsp. l.

Cooking

Boil funchose, mix it with carrots, pour in the sauce and sprinkle with salt.
Place in refrigerator. After 35 minutes, funchose noodle salad is ready.

Chinese funchose salad - recipe

For lovers of original and unusual dishes a recipe such as a salad with funchose and meat, cooked in Chinese, is suitable. It is better to serve this dish to the table on a large flat dish, laying it out in a slide. To give it a festive look, you can sprinkle it with herbs and garnish with chopped cherry tomatoes. A salad with funchose presented in this way will be the highlight of any family table.

Ingredients:

funchose - 250 g;
meat - 200 g;
cabbage - 100 g;
carrots - 1 pc.;
radish - 1 pc.;
garlic - 3-4 cloves;
onion - 1 pc.;
pepper - 1 pc.;
Chinese onion - 1 pc.;
soy sauce - 3 tbsp. l.

Cooking

Boil funchose.

Simmer chopped vegetables on low heat for 12 minutes.
Cut the meat, salt, pepper, add the sauce and crushed garlic. Fry for about 20 minutes. Chop the Chinese onion and sprinkle the meat. Simmer another 5 minutes.
Combine rice noodles, fried meat and vegetable fry. Mix all.

Salad with funchose and crab sticks

To give the dish a unique rich taste will help such a component as crab sticks. For housewives who decide to master the preparation of such a dish as a salad with funchose, a recipe with this component will suit perfectly due to its simplicity and exquisite taste. The food must be consumed immediately fresh, it is better to decorate it with shrimp on top.

Ingredients:

funchose - 150 g;
crab sticks - 150 g;
cheese - 100 g;
cucumbers - 2 pcs.;
leaf lettuce - 1 bunch;
soy sauce - 6 tbsp. l.;
mayonnaise - 3 tbsp. l.;
sour cream - 2 tbsp. l.

Cooking

Cut all components into long strips, mix with noodles.
Mix mayonnaise, sour cream, sauce. Pour over salad in a thin stream.

Salad with funchose and shrimps

Any seafood goes well with rice noodles, so the hostess who wants to surprise invited guests can make a salad with. The rich composition of nutrients that shrimp contain will make this dish even more useful. Before serving, it must be cooled so that it acquires a spicy taste.

Ingredients:

funchose - 250 g;
shrimp - 400 g;
pepper - 3 pcs.;
onion - 2 pcs.;
garlic - 3 cloves;
soy sauce - 4 tbsp. l.;
lemon juice - 1/4 cup.

Cooking

Shrimp cut into 3-4 parts. Finely chop vegetables.
Mix boiled noodles, shrimp and vegetables.
Pour lemon juice into soy sauce vegetable oil and squeeze the garlic, mix, pour into the salad. Refrigerate for about 20 minutes.

Funchose salad with cucumber - recipe

For people who follow a strict diet, the ideal solution would be lean salad with funchose. With it, you can simultaneously observe strict and treat yourself to a delicious meal. The dish can be seasoned with any oil: vegetable, olive, corn, sesame or pumpkin. You can use rice vinegar, lemon juice, pepper mixtures or adjika.

Ingredients:

funchose - 150 g;
cucumber - 1 pc.;
soy sauce - 5 tbsp. l.

Cooking

Cucumber cut into strips.
Mix with the finished noodles, pour over the sauce, mix.
Refrigerate for 25 minutes.

Salad with funchose and mushrooms

One of the most successful options for the dish will be a simple salad with funchose, the components of which include mushrooms. They are used depending on individual preferences, both champignons and Forest mushrooms. The dish can be supplemented with vegetables to your taste, bell peppers, carrots, cucumber, onions can be used. They will bring their own touch of piquancy to the salad with funchose.

Ingredients:

funchose - 100 g;
mushrooms - 300 g;
pepper - 1 pc.;
cucumber - 1 pc.;
soy sauce - 5 tbsp. l.

Cooking

Mushrooms cut, pour soy sauce.
Mix the rest of the vegetables and the cooked vermicelli.
Mushrooms fry for 10 minutes, mix with other products.

Warm salad with funchose

Most recipes for the dish are characterized by the fact that they are served chilled. However, there is an exception to this rule - this is with funchose and chicken. Due to the fact that the dish is consumed hot, it can fully replace the main dish. Chicken meat will give satiety, salad is enough to feed all the household.

Detailed description: funchose salad recipe with photo with crab sticks from a gourmet chef and housewives from various sources.

Delicious and tender rice noodles are liked by many lovers of oriental cuisine. Salads served in cafes and restaurants are distinguished by their bright appearance, spicy aroma and juicy taste. Making at home such an original dish as a salad with funchose is not difficult.

Funchose Rice Noodle Salad

pour funchose with boiling water for 7 minutes, or boil it;
The rice noodles should be firm, translucent, glassy and have a hint of nutty flavor.

Salad with funchose and vegetables - recipe

One of the most useful options is a salad with funchose and vegetables, as it combines nutrient-rich ingredients. This is due to the popularity of this recipe among housewives. To make the dish more convenient to apply and eat, ready-made rice noodles can be cut with scissors. For lovers of spicier food, you can season the salad with adjika funchose noodles or ground pepper.

Ingredients:

funchose - 440 g;
pepper - 1 pc.;
carrots - 1 pc.;
cucumber - 2 pcs.;
soy sauce - 4 tbsp. l.;
rice vinegar - 5-6 tbsp. l.;
garlic - 4 cloves;
sugar -2 tsp

Cooking

Boil funchose.
Cut vegetables (carrots, peppers), fry for 8 minutes, stirring occasionally.
Cut cucumbers into strips. Peel the garlic.
Mix the sauce and vinegar together, adding salt and sand. It turned out a dressing for funchose salad.
Add cucumber and crushed garlic to the pan, mix, leave for 5 minutes.
Pour dressing over vegetables. Mix and add funchose.