This recipe is insanely easy to make for glass noodle dressing. Boiling the noodles themselves is generally easy. It can be cooked with meat, vegetables. But if you fill it with a delicious piquant sauce, we get a great Asian dish. It can be served for a holiday or just for dinner. And if guests try glass noodles sprinkled with this magnificent dressing, then they will all be impressed and will definitely ask for more. In our step by step recipe you will learn how to prepare Korean funchose dressing at home.

Ingredients:

• 2 tablespoons of natural soy sauce
• 1 tablespoon sesame or vegetable oil
• 50 ml. drinking water;
• 2 tablespoons of vinegar;
• 1 chili pepper;
• 1 clove of garlic;
• 10 g ginger (ground);
• 5 g black pepper;
• 10 g coriander (ground);
• 1 tablespoon sugar
• salt to taste.

How to make Korean funchose dressing

Take a suitable saucepan and add salt and granulated sugar into it.

Add water and start heating it. Stir, wait until the salt and sugar dissolve completely.

Pour in a couple of tablespoons of soy sauce, a portion of table vinegar, sesame oil. Instead, you can take ordinary sunflower oil, but always odorless, that is, refined.

Grind the hot pepper, carefully removing the seeds from it. We clean the garlic, chop it and send it along with the pepper to the rest of the components.

We slightly heat all the spices in a dry frying pan so that their aroma is revealed even more. Add the fried spices to the saucepan.

A great glass noodle dressing is ready.

After this sauce has cooled, pour it over our funchose, wait 15 minutes for the noodles to slightly absorb the sauce and serve. Such a dish will appeal not only to lovers of Asian cuisine, but also to everyone else. So be sure to try experimenting and making such a savory noodle dressing.

Aromatic and rich sauces, gravies, dressings emphasize and enrich the taste of the finished dish. They are cooked in water and broth, with vegetables and sour cream, flour and starch. With the help of sauce or with gravies, any side dish can be made an independent full-fledged dish. Particular attention is paid to dressings in Asian cuisine, famous for its diversity and originality.

One of the most famous products of Southeast Asia is funchose. Glass starch noodles that do not have their own taste and smell, served with dressing, teriyaki sauce, soy sauce. Vegetarians and adherents healthy eating value bean noodles for their low calorie content. Do-it-yourself funchose dressing made from selected ingredients will give the dish a unique taste and Asian flavor.

Ingredients:

1. vegetable oil - 200 ml (1 glass);
2. water - 100 ml (1/2 cup);
3. vinegar 9% - 70 ml (1/3 cup);
4. fresh garlic - 3 cloves;
5. sugar - 3 teaspoons;
6. dried ground ginger- 1/2 teaspoon;
7. coriander - 1/2 teaspoon;
8. ground black pepper - 1/2 teaspoon;
9. ground chili - 1/2 teaspoon;
10. citric acid - 1/2 teaspoon.

Preparation time: 10-15 minutes.

Cooking time: 15-20 minutes.

Total time: 1 hour.

Quantity: 5-6 servings.

Funchoza is made from beans or corn starch. When swollen, it takes on an unusual translucent color. Traditional sweet and sour or spicy sauce for funchose gives it a peculiar taste and aroma. Serve hot and cold noodles.

Making a dressing for funchose at home is easy:

• Pour water into a small saucepan, place it on the included stove and wait for it to boil.
• Pour sugar into boiling water and stir.
• Then pour out the vinegar, oil and citric acid, mix.

• Add spices to the mixture: ginger, salt, coriander and ground pepper.
• Peel the garlic, chop finely and add to the mixture.

• Stir, boil for small fire 7-10 minutes, turn off the stove.
• Ready dressing for funchose should be infused for 20-30 minutes.

• Place the noodles in a container, pour boiling water over and leave under the lid for a quarter of an hour, then drain the water.

Advice. If desired, you can add pieces of sweet pepper, carrots, cut into thin cubes, chopped fresh herbs to the noodles.

• Season funchoza with ready-made sauce, mix gently and let it brew for at least 10-15 minutes.

Advice. The longer the noodles are soaked in the savory filling, the brighter their taste will be.

Another recipe for funchose dressing

Funchoza with soy sauce perfectly sets off the taste of the main dish, giving it piquancy and richness. A detailed recipe will help you to properly cook mouth-watering glass noodles with sauce.

Do-it-yourself funchose dressing includes the following products in the recipe:

• water - 50 ml (1/4 cup);
• soy sauce - 40 ml (2 tablespoons);
• sesame oil - 15 ml (1 tablespoon);
• vinegar 9% - 40 ml (2 tablespoons);
• fresh garlic - 1 prong;
• granulated sugar - 20 g (1 tablespoon);
• ground ginger, ground coriander, ground black pepper, salt - 5 g each (1 teaspoon);
• hot peppers chili - 1 pod.

Preparation time: 15-20 minutes.

Cooking time: 15 minutes.

Total cooking time: 30-40 minutes.

Quantity: 3-4 servings.

Sesame oil in the recipe can be replaced with refined sunflower oil, and rice vinegar can be used. At the same time, the ready-made dressing for funchose will not lose in taste, but will acquire a peculiar aftertaste.

How to prepare a dressing for funchose:

• Mix salt and sugar in a small saucepan.
• Add the entire volume of water and bring to a boil to dissolve the sugar and salt.
• Pour out the sesame oil, vinegar and soy sauce.
• Finely chop the peeled garlic.
• Put chopped garlic and a pepper pod into the mixture.
• Heat ginger, coriander, pepper in a frying pan hot without oil for 4-5 minutes so that the seasonings reveal their aroma.

Advice. Mix the seasonings with a wooden spatula so as not to burn.

• Add seasonings to the liquid and, if necessary, salt.
• Bring the mixture to a boil over low heat, turn it off. The finished funchose dressing should cool down.
• Fill the noodles with boiling water and leave under the lid for 7-10 minutes, then drain the water.
• Add the prepared sauce to the container.
• Leave the glass noodles to soak for 15-20 minutes and serve. To improve the taste, the finished funchose can be sprinkled with a small amount of sesame seeds, previously fried in a pan without oil for 5-7 minutes

How to fill funchose at home?

Korean funchose dressing is not always available in stores. How to fill funchose at home? How to make a spicy sauce with your own hands at home?

For dietary or vegetarian meals"Homemade funchose dressing" we need the following ingredients:

• soy sauce - 100 ml (1/2 cup);
• wine vinegar - 100 ml (1/2 cup);
• granulated sugar - 15 g (2 teaspoons);
• fresh garlic - 1 clove;
• ground black pepper - 3 g (1/2 teaspoon);
• ground red pepper - 3 g (1/2 teaspoon);
• salt.

Preparation time: 5-7 minutes.

Cooking time: 10 minutes.

Total cooking time: 15-20 minutes.

Quantity: 3-4 servings.

Bean Noodle Dressing Recipe:

• Mix equal amounts of soy sauce and wine vinegar in a container.

Advice. Wine vinegar can be substituted for rice vinegar.

• Add granulated sugar and seasonings to the liquid, mix.
• Garlic, peel, chop finely, add to the dressing.
• Salt to taste.
• Bring the dressing to a boil over low heat and turn off the stove.
• Fill the noodles with boiling water for 7-10 minutes and drain the liquid.
• How to season vegetarian funchose? We use seasonal vegetables: fresh carrots, cucumbers and Bell pepper cut into thin strips, zucchini, eggplants, small cauliflower inflorescences, fry until golden brown.
• Mix the noodles, chopped vegetables in a container, pour over the funchose dressing and leave to soak for 2-30 minutes.
• Serve the dish, decorate with fresh herbs.
• Homemade funchose sauce can be stored in the refrigerator under a tight lid for 2-3 weeks.

One type of noodle and several types of sauces is all it takes to add enough variety to your evening meal. Funchoza is different special taste and composition. Filling for funchose can be done in a short time and without special efforts do it yourself without having a lot of culinary experience.

Funchoza does not require cooking. It is enough to pour boiling water over the noodles and let it brew for 7-10 minutes.

Funchoza became famous thanks to the spread of Asian cooking throughout the world. In the countries of East Asia, soy sauce is elevated to a cult, which is why it is the basis classic dressing for glass noodles.

For a classic dressing you will need:

• soy bean sauce - 1 teaspoon;
• sesame oil - 1 teaspoon;
• powdered coriander - 1 teaspoon;
• freshly ground red pepper - 1 teaspoon.

A good soy sauce has 4 ingredients: water, soybeans, wheat, and salt. A sauce with a large list of ingredients is not suitable for dressing with funchose.

Step-by-step instruction:

1. Mix powdered coriander and pepper in a glass container.
2. Add sesame oil and quality bean sauce to the powder mixture, stirring well.
3. Close the glass container cling film and put it in the refrigerator for 1 hour.
4. The dressing, which is present in the cold, is ready after 60 minutes. Mix the cooked clear noodles well with the sauce and serve.

The amount of ingredients can be increased depending on the serving size of the funchose.

Korean funchose dressing

A ready-made version of Korean funchose can be bought in modern supermarkets, or you can cook it yourself at home.

For a Korean dressing you will need:

• garlic - 1 medium clove;
• soy bean sauce - 2 tablespoons;
• sesame oil - 1 tablespoon;
• water - 50 ml;
• 9% vinegar - 2 tablespoons;
• fresh chili - 1 pod;
• chopped ginger - 10 g;
• freshly ground black pepper - 5 g;
• ground coriander - 10 g;
• sugar in the sand - 1 tablespoon;
• salt - no more than 0.5 teaspoon.

If it is impossible to purchase sesame oil, you can replace it with other vegetable oil without a specific smell, for example, olive, grape, linseed, etc.

Step-by-step instruction:

1. Place the salt and sugar in a heat-resistant container.
2. Pour in water and bring to a boil. It is required to completely dissolve sugar and salt.
3. Add to hot water vinegar, soy sauce, and sesame oil.
4. Chop hot peppers and spicy garlic into small cubes and place them in the liquid mixture.
5. In a preheated frying pan, fry ground ginger, freshly ground pepper and ready-made coriander without oil.
6. Add spices to the boiling mixture.
7. After removing from heat, let the mixture brew for 15 minutes.
8. Mix the Korean funchose sauce with the specified noodles a few minutes before serving.

If desired, add ajika-fried beef or pork to the clear glass noodles to create a traditional Korean dish.

With the addition of vegetables

For a change, you can add vegetables to the dressing.

You will need:

• sweet bell pepper- 0.5 pcs.;
• seasonal cucumber - 0.5 pcs.;
• daikon - 30 g;
• young dill - 30 g;
• hot chili pepper - 5 g;
• 3% vinegar - 0.5 teaspoon;
• white or black sesame seeds - 1 teaspoon

Step-by-step instruction:

1. Peel the cucumber and daikon, grate on a fine grater.
2. Sweet peppers - straws.
3. Finely chop hot chili peppers.
4. Fry on hot skillet without sesame oil.
5. Mix the above vegetables with salt, vinegar and sesame seeds in a deep bowl. To stir thoroughly.
6. Stir the noodles with the dressing before serving.

Recipes using funchose can always be supplemented with fried meat and fish products.

With Korean carrots and fresh cucumber

This dressing helps to create a delicious korean salad with funchose.

• seasonal cucumber - 1 medium size;
• bought korean carrot- 100 g;
• soy sauce - 30 g;
• garlic - 3 medium cloves;
• vegetable oil - 2 tablespoons.

Step-by-step instruction:

1. Cut the cucumber into strips.
2. Mix with ready-made carrots.
3. Add soybean sauce to the vegetables.
4. Fry the compressed garlic in the selected oil separately in a hot frying pan.
5. Mix the garlic oil well with the vegetables.
6. Mix the prepared dressing into the glass noodles.

Decorate the salad with your favorite herbs. The best option for Asian cooking is cilantro.

Cooking for salad

At home, you can make a traditional thai salad with funchose and seafood.

This will require:

• soy sauce - 1 tablespoon;
• fish or oyster sauce - 1 tablespoon;
• loose sugar - 1 teaspoon;
• whole carrots - 60 g;
• champignons - 4 pcs.;
• young cilantro - 20 g;
• rice vinegar - 2 tablespoons;
• fresh lemon juice - 2 tablespoons;
• hot chili pepper - 0.5 pod;
• garlic - 1 clove.

Step-by-step instruction:

1. Grate the washed carrots in the form of straws.
2. Chop the mushrooms into thin plates and fry in a pan without oil for 4 minutes.
3. Remove the grains from the hot pepper pod.
4. Grind the pepper pod and peeled garlic in a blender until smooth.
5. Mix in a separate container the bean sauce, vinegar, freshly squeezed lemon juice and sugar. Requires stirring the mixture until the last ingredient is completely dissolved in the liquid.
6. Add a mixture of pepper and garlic to the liquid mass, mix thoroughly until smooth.
7. Mix the sauce with carrots and mushrooms.
8. Leave the dressing for 20 minutes to infuse.
9. Before serving ready-made sauce mix with glass noodles.

Traditionally, fried seafood or meat is added to the salad.

How to make lemon funchose dressing

The tasteless noodles complement perfectly lemon dressing... At home, you can use whole lemon or citric acid in the dressing.

Recipe for dressing funchose with citric acid

For cooking you will need:

• vegetable oil - 200 ml;
• 9% vinegar - 80 ml;
• loose sugar - 3 teaspoons;
• salt - no more than 0.5 teaspoon;
• ready-made citric acid - 0.5 teaspoon;
• freshly ground black or white pepper - 0.5 teaspoon;
• powdered coriander - 0.5 teaspoon;
• chopped ginger - 0.5 teaspoon;
• hot chili powder in powder - no more than 0.5 teaspoon;
• garlic - 3 medium cloves;
• water - 100 ml.

Step-by-step instruction:

1. Bring water to a boil.
2. Add sugar and wait until it dissolves.
3. Pour in a mixture of oil and vinegar.
4. Add citric acid slowly, stir thoroughly.
5. Add remaining spicy spices... Press the garlic through a pressing device.
6. Let the mixture boil for 2 minutes.
7. After turning off, the sauce must be infused.
8. Stir the funchose noodle dressing to complete the recipe.

The sauce is cooked for no more than 20 minutes.

Recipe for funchose dressing with whole lemon

You will need:

• bean sauce - 1 teaspoon;
• freshly squeezed lemon juice - 2 tablespoons;
• sesame seed oil - 2 tablespoons;
• Powdered yellow curry - 2 teaspoons
• garlic - 2 medium cloves;
• fresh cilantro - 20 g;
• water - 3 tablespoons.

Step-by-step instruction:

1. Squeeze out the garlic cloves in a press.
2. Rinse the cilantro with water, separating the leaves necessary for the recipe from the stems and branches, finely chop.
3. In a container, mix water with vegetable oil and soybean sauce.
4. Add curry, garlic, herbs and freshly squeezed lemon juice to the liquid.
5. Boil ingredients.
6. Let the finished mixture brew for 15-20 minutes.
7. Mix the dressing with funchose.

Thus, do-it-yourself dressing for funchose at home can be prepared quickly and tasty.

Dressing for funchose: 6 simple recipes.

At home, you can simply and quickly prepare a dressing for funchose: in Korean, lemon, mushroom or ginger. Choose the best recipe!

Recipe 1: dressing for funchose in Korean (with photo).

There are quite a lot of recipes for dressing funchose, but all of them are united by the presence of spices. Dressing for funchose in Korean based on vegetable oil was also no exception.

• 550 ml vegetable oil without smell;
• 40 gr. white sugar;
• 170 ml. 9% vinegar;
• 20 gr. salt;
• 2 gr. ground black pepper;
• 2 gr. coriander (ground);
• 2 gr. lemons;
• 2 gr. ginger powder;
• 5 gr. fresh pepper Chile;
• 250 ml of water;
• 10 gr. garlic.

Cooking scheme step by step:

1. We send the stewpan with water to the burner. When the liquid boils, add salt, sugar, vinegar and vegetable oil.
2. Wash chili pepper and, after cleaning it from seeds, grind it. Peel the garlic and push through a press. Pour the prepared ingredients and spices into the water.
3. Bring the contents to a boil again, set aside from the stove and cool, covering with a lid.

So delicious korean dressing for funchose is suitable not only for dressing glass noodles, but also for other salads of oriental cuisine.

Recipe 2: dressing for funchose with your own hands.

• 200 ml of vegetable oil;
• 80 ml nine percent vinegar;
• three tsp. Sahara;
• salt to taste, no more than half a teaspoon);
• half a teaspoon of black pepper (ground);
• half a teaspoon citric acid;
• half a teaspoon of coriander;
• half a teaspoon of ginger;
• half a teaspoon of chili pepper (ground);
• three cloves of garlic;
• one hundred ml of water.

Place a pot of water on fire and let it boil. Then toss in the sugar and stir. After that pour in vegetable oil, vinegar and citric acid.

Mix thoroughly. Pepper, add coriander, salt, ginger. Stir again and boil the mixture. Cool the mixture with the lid closed and let it brew.

Recipe 3: dressing for funchose (step by step photos).

• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Water - 50 ml
• Vinegar - 2 tablespoons
• Chili pepper - 1 pc.
• Garlic - 1 clove
• Sugar - 1 tablespoon
• Salt to taste
• Ground ginger - 10 g
• Ground black pepper - 5 g
• Ground coriander - 10 g

Instead of sesame oil, you can use odorless vegetable oil, and use table or rice vinegar.

Mix salt and sugar in a saucepan.

Add water, put on fire, bring to a boil to dissolve salt and sugar.

Pour in soy sauce, vinegar and sesame oil.

Add finely chopped garlic and chili.

Heat the rest of the spices for 3-4 minutes in a hot frying pan and add to the pan. Try the dressing and add salt or vinegar to taste. Bring to a boil again, remove from heat. Now the funchose dressing should cool down.

The funchose dish is soaked with the dressing for 15-20 minutes.

Recipe 4: meat dressing for funchose (step by step).

This dressing, which I highly recommend, features boiling oil. The instant heat releases the flavors and aromas of each ingredient, and the funchose comes out great.

• Garlic 5 cloves
• Bell pepper 1 pc
• Carrots 1 pc
• Cucumbers 2 pcs
• Chili pepper 2 pcs
• Cilantro, coriander 30 gr
• Beef 300 gr
• Soy sauce 3 tbsp
• Sesame oil 0.5 tsp
• A mixture of peppers and peas to taste
• Adjika 1 tsp
• Sunflower oil 150 gr
• Funchoza 350 gr
• Vinegar 2 tablespoons

Place the kettle and a frying pan of oil (a little) on the stove.

Cut the meat into long thin slices and quickly fry in a pan until tender. Pour boiling water over the noodles, cover and leave for 10 minutes. Then drain the water, discard the noodles in a colander and let the water drain.

Cut the bell peppers and cucumbers into strips, grate the carrots on a special grater (either on a simple grater, or cut into thin strips). Chop a small bunch of cilantro greens. Put everything in a large bowl. Add soy sauce, sesame oil and stir.

Transfer the noodles to a bowl (you can squeeze the liquid out of it and tear or cut it into pieces).

On top, in the center of the noodle pile, place the chopped garlic. Heat the oil. Pour it over the garlic. Stir the salad well.

Add vinegar, freshly ground pepper, and coriander seeds, ground between your fingers.

Stir the salad well and leave it in the refrigerator for an hour, brew.

Recipe 5, simple: homemade funchose dressing.

• soy sauce 8 tablespoons
• lemon juice 8 tablespoons
• dry ground ginger 4 tablespoons
• curry seasoning 4 tablespoons
• water 8 tbsp. spoons.

Mix all of the above and cook for 2 minutes. The funchose sauce should be a little thick.

Then the cilantro needs to be rinsed and chopped. Add greens to shrimp with vegetables, add boiled funchose to the same place, mix and let the salad with funchose noodles infuse for about 1 hour.

Recipe 6, step by step: mushroom dressing for funchose.

• funchose - 2 pcs;
• champignons - 300 gr;
• cream 20% - 150 ml;
• sour cream - 2 tbsp. l. with a slide;
• hard cheese - 100 gr;
• salt - 1 tsp;
• butter - 50-70 gr;
• sunflower oil - 50-70 gr

I put the funchoza in a bowl so that I would not be distracted by this later, but simply pour water over it when needed.

I washed the mushrooms, let the water drain.

I cut off the legs of the mushrooms, which stick out, but did not completely remove them.

And I cut them into such plates.

Poured a little into the pan sunflower oil(50-70 gr) and put the same amount of cream.

She let the butter melt well and mixed them.

Chopped mushrooms were poured into the melted butter. I kept them in a frying pan for about 10 minutes, no more, in order to preserve the taste of the mushrooms. Stir them occasionally.

At this time, while the mushrooms are fried, I prepared the sauce. First I grated the cheese on a fine grater.

The result is such a pile of cheese.

Poured 20% cream into a cup.

After that, you need to pour boiling water over the funchose and close the lid so that it brews well.

Now pour the mushrooms with cream and sour cream.

Once again, I mixed everything well.

This is how the brewed funchose looks at this point. The manufacturer suggests rinsing it in cold water but I didn't, and everything went well). I just poured it into a colander and let the water drain.

Now, using a fork, I put it in the mushrooms.

I stir, and that's it, the dish is ready! I also want to say that this dish is very light, nutritious, my gastritic stomach takes it very well. It looks like regular vermicelli, but the taste is completely different.

Quelle der Zitate: https://www.eat-me.ru/

At home, you can simply and quickly prepare a dressing for funchose: in Korean, lemon, mushroom or ginger. Choose the best recipe!

There are quite a lot of recipes for dressing funchose, but all of them are united by the presence of spices. Dressing for funchose in Korean based on vegetable oil was also no exception.

• 550 ml odorless vegetable oil;
• 40 gr. white sugar;
• 170 ml. 9% vinegar;
• 20 gr. salt;
• 2 gr. ground black pepper;
• 2 gr. coriander (ground);
• 2 gr. lemons;
• 2 gr. ginger powder;
• 5 gr. fresh chili;
• 250 ml of water;
• 10 gr. garlic.

Cooking scheme step by step:

1. We send the stewpan with water to the burner. When the liquid boils, add salt, sugar, vinegar and vegetable oil.
2. Wash chili pepper and, after cleaning it from seeds, grind it. Peel the garlic and push through a press. Pour the prepared ingredients and spices into the water.
3. Bring the contents to a boil again, set aside from the stove and cool, covering with a lid.

Such a delicious Korean funchose dressing is suitable not only for dressing glass noodles, but also for other oriental salads.

Recipe 2: dressing for funchose with your own hands

• 200 ml of vegetable oil;
• 80 ml nine percent vinegar;
• three tsp. Sahara;
• salt to taste, no more than half a teaspoon);
• half a teaspoon of black pepper (ground);
• half a teaspoon of citric acid;
• half a teaspoon of coriander;
• half a teaspoon of ginger;
• half a teaspoon of chili pepper (ground);
• three cloves of garlic;
• one hundred ml of water.

Place a pot of water on fire and let it boil. Then toss in the sugar and stir. Then add vegetable oil, vinegar and citric acid.

Mix thoroughly. Pepper, add coriander, salt, ginger. Stir again and boil the mixture. Cool the mixture with the lid closed and let it brew.

Recipe 3: dressing for funchose (step by step photos)

• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Water - 50 ml
• Vinegar - 2 tablespoons
• Chili pepper - 1 pc.
• Garlic - 1 clove
• Sugar - 1 tablespoon
• Salt to taste
• Ground ginger - 10 g
• Ground black pepper - 5 g
• Ground coriander - 10 g

Instead of sesame oil, you can use odorless vegetable oil, and use table vinegar or rice vinegar.

Mix salt and sugar in a saucepan.

Add water, put on fire, bring to a boil to dissolve salt and sugar.

Pour in soy sauce, vinegar and sesame oil.

Add finely chopped garlic and chili.

Heat the rest of the spices for 3-4 minutes in a hot frying pan and add to the pan. Try the dressing and add salt or vinegar to taste. Bring to a boil again, remove from heat. Now the funchose dressing should cool down.

The funchose dish is soaked with the dressing for 15-20 minutes.

Recipe 4: meat dressing for funchose (step by step)

• Garlic 5 cloves
• Bell pepper 1 pc
• Carrots 1 pc
• Cucumbers 2 pcs
• Chili pepper 2 pcs
• Cilantro, coriander 30 gr
• Beef 300 gr
• Soy sauce 3 tbsp
• Sesame oil 0.5 tsp
• A mixture of peppers and peas to taste
• Adjika 1 tsp
• Sunflower oil 150 gr
• Funchoza 350 gr
• Vinegar 2 tablespoons

Place the kettle and a frying pan of oil (a little) on the stove.

Cut the meat into long thin slices and quickly fry in a pan until tender. Pour boiling water over the noodles, cover and leave for 10 minutes. Then drain the water, discard the noodles in a colander and let the water drain.

Cut the bell peppers and cucumbers into strips, grate the carrots on a special grater (either on a simple grater, or cut into thin strips). Chop a small bunch of cilantro greens. Put everything in a large bowl. Add soy sauce, sesame oil and stir.

Transfer the noodles to a bowl (you can squeeze the liquid out of it and tear or cut it into pieces).

On top, in the center of the noodle pile, place the chopped garlic. Heat the oil. Pour it over the garlic. Stir the salad well.

Add vinegar, freshly ground pepper, and coriander seeds, ground between your fingers.

Stir the salad well and leave it in the refrigerator for an hour, brew.

Recipe 5, simple: homemade funchose dressing

• soy sauce 8 tablespoons
• lemon juice 8 tablespoons
• dry ground ginger 4 tablespoons
• curry seasoning 4 tablespoons
• water 8 tbsp. spoons.

Mix all of the above and cook for 2 minutes. The funchose sauce should be a little thick.

Then the cilantro needs to be rinsed and chopped. Add greens to shrimp with vegetables, add boiled funchose to the same place, mix and let the salad with funchose noodles infuse for about 1 hour.

Recipe 6, step by step: mushroom dressing for funchose

• funchose - 2 pcs;
• champignons - 300 gr;
• cream 20% - 150 ml;
• sour cream - 2 tbsp. l. with a slide;
• hard cheese - 100 gr;
• salt - 1 tsp;
• butter - 50-70 gr;
• sunflower oil - 50-70 gr

I put the funchoza in a bowl so that I would not be distracted by this later, but simply pour water over it when needed.

I washed the mushrooms, let the water drain.

I cut off the legs of the mushrooms, which stick out, but did not completely remove them.

And I cut them into such plates.

She poured a little sunflower oil (50-70 g) into the pan and put the same amount of butter.

She let the butter melt well and mixed them.

Chopped mushrooms were poured into the melted butter. I kept them in a frying pan for about 10 minutes, no more, in order to preserve the taste of the mushrooms. Stir them occasionally.

At this time, while the mushrooms are fried, I prepared the sauce. First I grated the cheese on a fine grater.

The result is such a pile of cheese.

Poured 20% cream into a cup.

After that, you need to pour boiling water over the funchose and close the lid so that it brews well.

Now pour the mushrooms with cream and sour cream.

Once again, I mixed everything well.

This is how the brewed funchose looks at this point. The manufacturer suggests rinsing it in cold water, but I didn't, and everything went well). I just poured it into a colander and let the water drain.

Now, using a fork, I put it in the mushrooms.

I stir, and that's it, the dish is ready! I also want to say that this dish is very light, nutritious, my gastritic stomach takes it very well. It looks like regular vermicelli, but the taste is completely different.