Funchoza – A Korean Cold Noodle Salad
I have a serious love for cold noodle dishes. There’s just something about chilled, slightly chewy noodles soaking up all the flavorful goodness of a well-balanced dressing that makes them completely irresistible. This funchoza salad is one of my favorites—it’s refreshing, savory, slightly tangy, and packed with crunchy vegetables. Plus, it keeps well in the fridge, making it a fantastic make-ahead meal or a healthy vegetarian snack.
This dish has an interesting backstory. Funchoza salad is incredibly popular across the former Soviet republics, where it often appears at celebrations, family gatherings, and even in casual home cooking. While some people associate it with Uyghur cuisine, funchoza actually comes from Koryo Saram cuisine—the food of ethnic Koreans who lived in the Russian Far East before being forcibly relocated to Central Asia by the Soviet government in the 1930s. Over generations, they adapted Korean flavors to the ingredients available in Uzbekistan, Kazakhstan, and beyond, creating a unique fusion cuisine that blends elements of both cultures.
Funchoza is often compared to Japchae, the famous Korean stir-fried noodle dish. The key difference? This version is served cold, making it more of a marinated salad than a stir-fry. It also swaps out the potato starch noodles used in Japchae for glass noodles, which are lighter and more delicate. The result? A simple yet satisfying dish that’s perfect for warm weather or as a refreshing side to balance out heavier meals.
So, let’s make a batch of this Korean cold noodle salad and see why it has stood the test of time!
Funchoza Salad (Cold Noodle Salad)
Ingredients
- 100 g funchoza glass noodles
- 1 medium carrot
- 1 bell pepper any color, but red is extra pretty
- 1 small cucumber
- 2 cloves garlic finely chopped
- 1 tbsp vegetable oil
- Salt and black pepper to taste
- 1 tbsp vinegar rice vinegar works best
- 2 tbsp soy sauce
Instructions
Step 1: Noodle Magic
- Place the funchoza noodles in a large bowl and pour boiling water over them. Let them soak for about five minutes—just enough time to soften but not turn to mush. Add a pinch of salt for flavor. Once done, drain and rinse them under cold water to keep them from sticking together.
Step 2: Veggie Prep
- While your noodles are hanging out, peel and wash your veggies. Slice the bell pepper, carrot, and cucumber into thin strips—think julienne-style, fancy but easy. Chop the garlic finely because no one wants to bite into a huge chunk of raw garlic (unless that’s your thing, in which case, go for it).
Step 3: The Sizzle
- Heat the vegetable oil in a pan over medium-high heat. Toss in the carrot, bell pepper, and cucumber, seasoning with salt and black pepper. Give them a quick stir-fry—just enough to soften slightly while keeping that nice crunch. Toward the end, stir in the garlic for extra aroma and flavor. Once everything looks vibrant and slightly tender, remove from heat.
Step 4: Bringing It All Together
- In a large mixing bowl, combine the funchoza with your sautéed vegetables. Drizzle in the vinegar and soy sauce, and give it all a good toss. Taste and adjust seasoning if needed—maybe an extra splash of soy sauce if you like things saltier or a bit more vinegar for tang.
Step 5: Eat and Enjoy!
- Your funchoza with vegetables is ready to serve. Eat it warm or let it chill in the fridge for a refreshing, light noodle salad. Either way, grab some chopsticks (or a fork, no judgment) and enjoy!
