Funchoza Salad

Funchoza is a vibrant and tasty glass noodle salad that originates in Central Asia. Packed with vegetables and meat, tossed with a tangy zing. Perfect for a large gathering, lunch, as a side dish, or a zakuska appetizer.

Why You'll Love This Recipe

• Authentic Central Asian - with roots from the Duncan and Uyghur people, popular in Kazakhstan, Uzbekistan, Kyrgyzstan and Russia
• Flavorful - you've never tasted anything like this before, bursting with flavor the caramelized vegetables (and fresh), tossed in chewy noodles with a flavorful zing
• Versatile - so many ways to make this your own by adding different vegetables, proteins or oils

Ingredients

• Onions - thinly sliced and caramelized
• Beef - sliced into thin strips (like for a stir fry)
• Carrots - caramelizing carrots really deepens the flavor
• Red Bell Peppers - thinly sliced or julienned
• Green Onions - adds flavor and color contrast
• Bean Vermicelli Noodles - glass noodles made from Mung Beans
• Eggs - fried omelette style and thinly sliced
• Vegetable Oil - for frying
• White Vinegar - to balance out oil in salad

How to Make Funchoza

1. Caramelize Onions - heat 3 tablespoons of oil on high heat and cook the onions until they become translucent and start to brown – approx. 7 minutes. Set aside to cool.
2. Brown Beef - in the same frying pan, add 2-3 tablespoons of oil and fry the beef strips and until browned and cooked (8-10 minutes). Season with salt, set aside to cool.
3. Fry Carrots - heat 2 tablespoons oil and add julienned carrots. Fry on medium high heat for about 10 minutes until carrots are caramelizing and cooked well. Set aside to cool.
4. Fry Peppers - heat 2 tablespoons oil and flash fry julienned red peppers for 1 minute. Set aside to cool. Alternatively, can mix into salad without frying for crunchier texture.
5. Flash Fry - heat 2 tablespoons of oil and flash fry green onions until the start to wilt, (about 20 seconds). Remove quickly, set aside to cool.
6. Make Egg Strips - add 1 beaten egg into frying pan and fry thinly like a pancake or like a crepe. Remove from heat. Repeat with additional eggs. Allow to cool. Cut in quarters, roll it up like a cigar and slice into thin strips.
7. Prepare Noodles - follow package instructions to prepare Bean Vermicelli. Alternatively, bring to a boil for about 4 minutes until they are translucent. Drain, set aside to cool. Using kitchen shears, cut noodles into shorter pieces (around 6″ pieces). Set aside and allow to cool.
8. Make Funchoza - using your hands, combine vermicelli noodles, beef, onions, carrots, red peppers, egg strips and green onions until evenly mixed. Add vinegar, mix and taste. Adjust vinegar if needed, one teaspoon at a time. Season with salt if needed.
9. Serve - refrigerate before serving. Serve with Chinese Black Vinegar for a tangy flavor boost.

Funchoza Variations

• Change Protein - substitute with chicken, prawns or tofu
• Spicy Funchoza - chop a red chili pepper or mix in Lazadzhan Sauce
• Fresh Funchoza - add crunchy julienned Cucumbers and uncooked Red Peppers and vegetables for a nice, fresh crunch
• Funchoza Sauce - mix 4 cloves of minced Garlic with ¼ cup oil, ¼ cup Soy Sauce, 1 tablespoon Sesame Oil and ¼ cup White Vinegar
• Vegetarian Funchoza - commonly made without meat, served as a vegetarian salad

Recipe Tips and FAQs

• Halve the Recipe - this is a large recipe, perfect for a dinner party or gathering. As a side dish, this recipe will serve up to 20 people
• Caramelizing Adds Flavor - while many Funchoza salads are made fresh, take the time to caramelize for a rich flavor, you won't regret it
• Oil Generous - oil adds amazing flavor, and will balance out when you add vinegar. Remember, it’s a salad (oil and vinegar)
• Julienne Peeler - the carrots in this salad were chopped by hand. Alternatively, a mandolin slicer or julienne peeler will save chopping time and keep the carrots uniform
• Black Chinese Vinegar - while Funchoza is mostly made with white vinegar, serving with Great Wall Black Vinegar adds amazing tang and flavor. Just add a bit over your own Funchoza on your plate when eating.
• Cut the Noodles - Vermicelli is very long and can be hard to eat. Cut cooked noodles to your preferred size. Recommend roughly 6 inches or 15cm long.
• Fry Vegetables Separately - while this method takes longer, it provides maximum flavor. Frying vegetables together dilutes the caramelization and taste.

Can I Make Funchoza in Advance?

Yes. Prepare the ingredients in ahead of time and keep refrigerated until ready to serve. Best to add vinegar or Funchoza dressing just before serving to maintain texture and freshness.

Can I Use Rice Noodles?

Mung Bean Vermicelli noodles are traditionally used for Funchoza. Rice noodles tend to absorb too much liquids and lose their shape, resulting in a soggy salad.

Storage

Place in an airtight container and keep refrigerated. Enjoy within 2-3 days.

Central Asian Recipes You'll Love

• Pumpkin Steamed Manti
• Lazadzhan Sauce
• Plov
• Lagman
• Kavardak
• Chak Chak
• Funchoza with Chicken and Shrimp
• Chinese Lettuce Stir Fry (Lagman)
• Achichuk Uzbek Tomato Salad

Funchoza (Фунчоза) forms part of the rich tapestry of the amazing foods that is part of my family history. Often confused with Korean Japchae (it's not), but a Central Asian classic enjoyed by millions. Definitely worth the effort, gaining in popularity worldwide, be the first of your friends to discover this salad. Bon Appetit! Приятного аппетита!

©PetersFoodAdventures.com *originally posted March 2016, updated March 2024