Chinese noodle salad: instant recipe with photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Oriental cuisine every year wins more and more fans of quick recipes, when the whole process takes no more than an hour. One of these popular dishes is instant noodles, which are used as first and second courses and even sometimes desserts. This article gives recommendations for preparing several types of salad with Chinese noodles, and the photos will clearly show how the finished dish looks like.

Chinese noodles: which one to choose for salad?

In recipes for Chinese noodle salads, the following instant products are usually used: the well-known "Rolton", "Doshirak", "Mivina" and, of course, more refined funchose, which, in turn, is divided into several more subspecies, depending on the width of the noodles. What kind of this simple product should be used in the process of preparing salads, because not every recipe accurately indicates its name?

Those who are closefamiliar with these fast food products, they will say with confidence: the noodles of the firms "Rolton", "Mivina" and "Doshirak" practically do not differ from each other. Such noodles are used for such salads that can stand in the refrigerator for several hours and practically do not lose their taste, moreover, they are often served cold.

Dishes with funchose, on the contrary, are usually served immediately after cooking, hot or warm, and are not stored for more than an hour, as the noodles quickly lose their taste and aesthetic properties.

Five-minute recipe for bachelors

This salad with Chinese noodles and sausage has been dubbed the "bachelor's dinner" for a reason, because it really takes indecently little time to prepare. There are too many calories in it due to a rather unusual combination of products, due to which the feeling of satiety does not leave a contented man for a long time.

To prepare two servings you will need:

• one package of instant noodles (40-50 grams);
• 100 grams canned corn;
• 200 grams of any sausage - it can be a banal boiled product, sausages or more refined ham.
• a small bunch of green onions;
• hard-boiled chicken egg;
• mayonnaise to taste.

How to cook?

To prepare such a salad with Chinese instant noodles, first you need to pour boiling water over the noodles themselves, wait until they swell a little, and drainthe rest of the water. It is important not to bring it to a too soft state - then the salad will be less tasty, and the appearance will not be aesthetic enough. Cut the sausage into small cubes, chop the green onion thinly, and throw the corn out of the jar into a colander. Next, mix all the ingredients in a salad bowl, add mayonnaise in the required amount and, if desired, s alt and black pepper. Garnish the finished Chinese noodle salad with a boiled egg, cut into two parts.

Another option

The above Chinese noodle salad recipe can be modified as you like. By experimenting with available products, culinary enthusiasts get the opportunity to create their own salad variations, guided by taste preferences. For example:

• 1 pack instant noodles;
• one fresh cucumber;
• three - four sausages or 200 grams of ham;
• three boiled eggs;
• 180 grams of mayonnaise;
• a small onion.

Subtleties of cooking

The peculiarity of this Chinese noodle salad is that the vermicelli does not need to be brewed with boiling water first, but just mixed with mayonnaise (half portion) and left for an hour or two in a cool place. During this time, it will absorb moisture and swell a little. If you steam it, as usual, with boiling water, then the fragile structure of the vermicelli will not withstand further mixing, and the product will turn into an unattractive mass.

While the noodles swell, boil the sausages, cool and cut intosmall pieces, also chop the eggs and cucumber (you do not need to remove the skin from it). Chop the onion into very thin strips. Combine all the ingredients, mix gently and add to the noodles, pour over the remaining mayonnaise and gently mix again with a spoon. Serve immediately, garnished with fresh vegetables.

With seafood

If you want a more sophisticated dish, you can make a salad of Chinese funchose noodles according to the recipe below.

You need to melt 25 grams of butter in a frying pan and place two cloves of garlic into it, cut into thin slices. Wait for the color to change and then remove the garlic with a spoon, and send two hundred grams of a sea cocktail to the pan (such sets are sold in every supermarket already peeled and chopped), which must first be washed under cold running water. Fry seafood over high heat for five minutes, stirring constantly, then add 60 grams of high-quality sour cream, a couple of tablespoons of hot water to them and, covered with a lid, simmer for no more than three minutes.

Removing the pan with seafood from the heat, place a pot of s alted boiling water on the stove, in which we boil the funchose for 4-5 minutes, and then pour the contents of the pan into a colander.

Put the noodles on serving plates, and on top of it picturesquely place seafood in a delicate creamy sauce. If desired, the dish can be decorated with a small sprig of curly parsley.

From vegetarian food

As a complete mealor dinner, you can prepare a homemade salad with Chinese noodles according to a recipe borrowed from vegetarians. Even without the presence of meat, it is very satisfying due to the harmonious combination of vegetables, and spices give the dish a special charm and exquisite taste. Despite the apparent abundance of ingredients, the salad is prepared very quickly, as they say, in haste.

• 280 grams of Chinese noodles;
• carrots and red bell peppers one each;
• a small broccoli inflorescence;
• 1/3 piece red cabbage fork;
• 120 grams of green peas, canned corn or sprouted beans (your choice);
• a small bunch of green onions;
• 2 tbsp. tablespoons soy sauce, rice vinegar and unscented vegetable oil;
• 1 tbsp spoonful of sugar;
• 1 teaspoon grated ginger;
• 1-2 cloves of garlic;
• a pinch of hot cayenne pepper.

Step cooking

The first thing to do in the process of making Chinese noodle salad is to boil the main ingredient, that is, the vermicelli itself. Usually it is cooked for no more than three to five minutes, so it is better not to go far from the stove so as not to overdo it. It should be lowered into boiling water, make the fire small, wait for the required period of time and, throwing it into a colander, rinse a little with cool water. This is necessary so that the noodles do not stick together into one lump during the cooling process. Next, put the finished ingredient on the table so that it dries slightly, and in the meantime, divide the broccoli into small inflorescences and boil infor several minutes in boiling water. It is important that the cabbage does not lose its bright green color. This will be confirmation that useful vitamins remained with her and did not go into the water.

Next, place the noodles in a wide bowl and, after pouring soy sauce, mix gently, preferably with your hands. In the bowl of a blender, combine sugar, ginger, minced garlic, cayenne pepper and vinegar with oil. Beat at low speed and pour the main product with the resulting sauce, add broccoli to it and mix again. Next, chop red cabbage and bell pepper into thin strips with a sharp knife, green onions into small pieces, and grate carrots for Korean carrots. Add the resulting vegetables to the noodles, send the legumes there and mix gently again. Serve the finished salad to the table, if desired, decorate with greens or slices of fresh cucumbers.

Simple funchose salad with meat

Homemade Chinese salad with starched noodles (colloquially called funchose) can be prepared in a more satisfying version, which will especially appeal to meat lovers with spicy spices. This dish is one of the traditional dishes in Southeast Asia. It is served not only for lunch and dinner, but often even for breakfast, and is also willingly taken as a snack to work. To prepare such a meat salad you will need:

• 300 grams starched noodles;
• 700 grams of meat fillet, traditionally take pork in half with beef, but you can experiment with more familiar chicken orveal.
• one onion and one carrot each;
• 2 tbsp. spoons of soy sauce and vegetable oil;
• two cloves of garlic;
• 1/2 teaspoon black, red and allspice mix;
• 1/4 grated nutmeg.

Cooking

Like any other dish, we start cooking funchose noodle salad with the product that requires the longest processing - with meat. Boil the fillet in a small amount of water, strain the broth while still hot and pour over the main ingredient. Cut the meat into thin strips or small cubes.

Chop the onion into the thinnest half rings, and peel and grate the carrots for Korean salads. Mix vegetables, meat and funchose in one bowl. In a small cup, combine oil and soy sauce, add ground spices and chopped garlic, mix thoroughly and pour over the prepared salad with this mass. Mix gently, cover with clingfilm or a lid and place in a cool place for an hour or two so that the contents of the salad bowl are saturated with the aroma of spices.

Another funchose recipe

This salad with Chinese instant noodles came to our country from Korea. After all, it is famous for dishes based on glass pasta with various additives in the form of vegetables, meat or seafood. In this case, you will need the following set of ingredients:

• 400 grams Chinese starch noodles;
• 380 grams beef fillet;
• one each onion and carrots, large bell pepper (preferablyred).
• 130 grams of vegetable oil (sesame oil is usually used in Korea);
• a small bunch of cilantro or parsley;
• four cloves of garlic crushed in a press;
• 2 tbsp. spoons of soy sauce, vinegar (preferably rice) and toasted light sesame.
• a pinch each of hot cayenne pepper, black allspice, sugar and s alt to taste, and a little coriander.

Proper cooking

Knowing that Chinese noodles for salad are prepared in minutes, it is better to start cooking with vegetables: finely chop the onion and bell pepper, and cut the cucumbers into strips. It is better to grate carrots for Korean dishes, its appearance will create an additional atmosphere of Asian cuisine. Next, cut the meat into thin strips, heat the pan well with two tablespoons of oil and place the fillet there. S alt and pepper is not necessary, cover too. The meat should be fried, not stewed.

After 7-10 minutes (cooking time depends on the thickness of the pieces), put the meat in a separate bowl, add a couple more tablespoons of oil to the pan and fry the onion in it (no more than one minute), pour a teaspoon of soy sauce and, mix, put in a small bowl. Pour a little more oil into the same container, put the carrots and, stirring, sauté for no longer than a minute, it should remain crispy. Take it out with a slotted spoon on a plate (separately from the onion and meat), and add a little more to the remaining oil in the pan, and now fry the pepper, making sure thatit did not become soft, but only slightly browned.

In parallel with frying vegetables, you can cook Chinese noodles: lower the funchose into boiling s alted water and cook for no more than three minutes. Next, transfer it to cold water and leave it there for ten minutes, and then recline it in a colander. Lay on the table and cut into segments about eight centimeters long.

Combine chopped spices in a mortar, add garlic and s alt with sugar, soy sauce, finely chopped cilantro and vinegar, as well as the remaining vegetable oil. Carefully move the mass, you can lightly beat with a blender. To prepare a Chinese salad of funchose noodles, you need to put the finished noodles in a wide bowl, meat and vegetables on top, pour over the sauce and mix lightly. When serving, sprinkle with sesame seeds, lightly toasted in a dry frying pan until characteristic aroma.

Experts recommend

It is recommended to boil glass noodles in a large amount of water, at least one liter per hundred grams of dry funchose. And in order for it not to stick together during the cooking process, experienced chefs advise adding a little vegetable oil to the water - one spoonful. If the funchose is used the thinnest of the existing ones (it is called a cobweb), then it should not be boiled at all. It is enough just to pour boiling water for a few minutes, avoiding excessive swelling, which negatively affects the taste and external qualities of the dish.