Funchoz Salad - Recipe

Funchoz is a popular Vermicellus of Asian cuisine, which has characteristic transparency and is the ingredient of many salads, side dishes and snacks. Prepare such vermicells from rice flour or starch from beans Mung, Yams, potatoes, manioki or bathata. Very often, funchose is added in salads, because this ingredient makes them very satisfying and give the exquisite Asian charm.

1

How to boil fun

This vermicell is so thin, which requires special cooking, because it is extremely easy to digest or not to know. Updated vermicellie losing all sorts of shape and turns into a shapeless mass. The abnormal funchosis will be sticky and tasteless. But the cooked funcase in compliance with all the nuances will be elastic, a little crispy will purchase a characteristic light gloss.

• Funchoz is most often produced in a diameter of 0.5mm and you should not cook such vermicells, you just need to pour boiling water.
• Funchoz is rapid in half, but only 3-4 minutes.
• In order for the vermichel to come out the crumbly and did not stick out, in the water before boiling it is worth pouring 1 tablespoon of unrefined oil.
• After cooking, the vermicell need to rinse with cold water.

2

Snack Salad with Funchoz, Mushrooms and Squid

This salad comes out not only very piquant, but also extremely satisfied. Mushrooms and squids give noodle a special taste, and spicy refill creates perfect Asian aftertaste of dishes.
Ingredients:

• champignons - 300 g
• black pepper - 5 g
• squidra - 300 g
• vegetable oil - for frying
• onions - 150 g
• salt to taste
• lime - 1/2 PC.
• vinegar - 1 tsp.
• olive oil - 3 tbsp.

1. Mushrooms are pretty wash, chopped with large slices, cut into cubes.
2. Pass slices of champignon with a bow on a small amount of oil, bring to taste with pepper and salt. Give fully cool.
3. Prepare a funcho depending on the type of vermicelli, then rinse.
4. Boil the squid with the addition of salt to the characteristic white color.
5. Cut the seafood with rings and fry in a frying pan.
6. Mix salad refueling - salt, lime juice, vinegar, pepper and olive oil.
7. Fill fungus with mushrooms with bow and fried squids, pour a salad with fragrant lime refill.

3

Korean salad

A spicy salad with a glass vermicehelter in Korean style will become a sharp and unusual supplement of the festive menu.
Ingredients:

• black ground pepper - 1/2 C.L.
• funchosis - 150 g
• olive oil - 4 tbsp.
• coriander - 1/2 C.L.
• dill - to taste
• garlic - 4 teeth
• fresh cucumber - 1 pc.
• red pepper - 1/2 C.L.
• carrot - 1 pc.
• vinegar - 1 tbsp.
• petrushka - 1 twig
• salt to taste

1. Funchoz soar with boiling water.
2. Halves of carrots and cucumber cut into straw or chop with a special nozzle. Green thoroughly crushed, garlic to distribute a knife plane.
3. Drain with finished vermicelli water and rinse well.
4. Mix two types of peppers, olive oil, coriander, garlic, vinegar and greens in a separate container.
5. Connect the funchose with vegetables, pour fragrant refueling and leave at least 3 hours for impregnation.
6. Serve the finished Korean salad as a snack to fish or meat dishes.

4

Salad with shrimp

This salad is distinguished not only by its aroma and gentle taste, but also an exquisite feed. Shrimps are perfectly combined with rice vermicelli, and the original refueling is harmoniously connects all the components of the dish.
Ingredients:

• funchoz - 100 g
• soy sauce - 1 tsp.
• sweet pepper - 1/2 PC.
• shrimp - 10 pcs.
• salt to taste
• seeds of sesame - 1/2 C.L.
• garlic - 1 tooth
• carrot - 1/2 PC.
• lemon - 10 g
• green onions - 3 pen
• sesame oil - 2 tsp
• petrushka - 1 twig

1. Prepare Funchoza in any way possible. Then vermicelli drained and rinsed.
2. Chop julienne peppers and carrots and fry in a skillet until golden in color. At the end of cooking, add the peeled shrimp, then minced garlic, chopped onion and pour the vegetable mixture with prawns soy sauce and sesame oil.
3. Extinguish vegetables with shrimp for about a minute, then put them on a plate.
4. Add to salad Funchoza, stir and sprinkle with sesame seeds. Optionally, add to the dish with chopped parsley.
5. Serve warm salad to the table, garnished with a slice of lemon.

5

Japanese crab salad with Funchoza

This dish is not only very popular in Japan, but in all Asian countries. For the preparation of such salad use Japanese mayonnaise, because it is slightly different from the Op to the Sauce we are familiar. Japanese mayonnaise is prepared from rice vinegar, yolks, soybean oil and paste Yuzu and Misho. Such a sauce can be found in the sushi-departments of supermarkets, or replace it in a dish for familiar mayonnaise.
Ingredients:

• crab meat - 250 g
• chile sauce - 1 tsp.
• sesame oil - 1 tsp.
• mayonnaise - 75 g
• cucumber - 1 pc.
• mint - 5 g
• carrot - 1 pc.
• funchoz - 100 g
• kinza - 5 g
• lemon juice - 1 tsp.

1. Machine thin strip of a snowy crab, cucumber without seed and carrot.
2. Prepare a funch in accordance with the type of vermicelli.
3. Mix chili sauce, mayonnaise, lemon juice and sesame oil to refuel salad.
4. Finely chopping cilantro and mint.
5. Connect crab meat, vegetables and funchose, generously locating cooked sauce. Serve salad to the table right away, decisive mint leaves.

6

Vietnamese Salad.

This dish is distinguished by a saturation, an unusual taste and a very harmonious combination of ingredients. Such a salad will decorate any celebration, and will also suit thematic evenings.
Ingredients:

• daikon - 120 g
• black pepper - 1/2 C.L.
• canned tuna - 120 g
• rice vinegar - 50 ml.
• carrot - 100 g
• lyme juice - 1 tsp.
• chile Pepper - 5 g
• funchoz - 50 g
• sesame oil - 2 tbsp.
• ginger root - 1/2 C.L.
• soy sauce - 3 tbsp.

1. Daikon and carrot grate on the mandala with the hooks for carrot in Korean.
2. Fill the vegetables with one tablespoon of the sauce and rice vinegar. Leave to insist for 15 minutes, then squeeze out of vegetables an extra marine, which is later useful for salad refueling.
3. Prepare a funchose, steaming with boiling water for 5 minutes. Then drain the water and rinse the vermicell.
4. Clean chili pepper from seed, cut into strips. Grind the ginger root.
5. In the marinade, which remained after vegetables, add black pepper, lime juice, remaining soy sauce, chili pepper and ginger.
6. Limit the tuna for fibers, add funchose and vegetables to it.
7. Before serving, to pour a salad ready sharp refueling and decorate the lobule of lemon or greens.

7

Raw chinese salad

Such a treat is suitable for celebrations and to the usual dinner. The dish is not only satisfying, but also very fragrant.
Ingredients:

• eggplants - 250 g
• funchoz - 100 g
• vegetable oil - 2 tbsp.
• black pepper - 0.5 ppm
• onions - 1 pc.
• tomatoes - 250 g
• parsley - 7 g
• beef - 300 grams
• salt to taste

1. Boil until cooked beef tenderloin. When sectional completely ready meat should be without blood. Completely cool the meat and cut into strips.
2. Machine bulb and fry on oils together with eggplants, which are worth cut into a cube. Vegetables pass about 15 minutes.
3. In the meantime, cook vermicelli, bay funchose boiling water.
4. Tomatoes cut into slices, the greens are finely chop.
5. Dry liquid with vermicelli.
6. Mix funchose, eggplants, beef, tomatoes and greens. Bring the salad to taste, pour vegetable oil and serve in warm form to the table.

8

Chinese Vermicelli Salad with Bacon

Such a salad will be a beautiful and original dish for any reason. The delicacy is very tasty and beautiful.
Ingredients:

• bacon - 150 g
• olive oil - 1 tbsp.
• eggs - 2 pcs.
• funchoz - 100 g
• salt to taste
• green Bow - 5 g
• black pepper - 5 g

1. Cut bacon strips and pass into the saucepan without butter to ruddy color.
2. Eggs to beat about spices and fry egg pancake on a frying pan on both sides until readiness.
3. Cold pancake cut into straws.
4. Tomatoes to distort the slices, and the peer onion is choking.
5. Funchoz cooked with boiling water and rinse.
6. Mix tomatoes, bacon, funchose and bow, reflecting the oil salad. Decorate the dish with pieces of egg pancake.

Salads with glass vermicellium are extremely diverse, satisfying and tasty. They are prepared not only in Asia, but in the whole world. If you have not come across a funchosa yet - be sure to start your acquaintance with this wonderful vermicelline with the preparation of salad and you will certainly fall in love with the tender and unusual combination of Asian cuisine.