home Calculators How to make funchose at home recipe. How to deliciously cook funchose: Korean noodle dishes. Recipes for funchose with seafood and fish

How to make funchose at home recipe. How to deliciously cook funchose: Korean noodle dishes. Recipes for funchose with seafood and fish

Many housewives of our time have an idea of what funchoza is, but not everyone has tried to cook it. Among its admirers, it goes by many original names - translucent, glass or rice noodles, white vermicelli, Thai pasta and others. In Asia, different methods are used to prepare pasta called funchoza, which are also used here. On various websites you can find more than one recipe for preparing funchose with vegetables, fish, poultry or meat. This makes it possible to choose the one that suits your liking the most and will meet all the housewife’s requirements.

In order to move on to studying the exotic Asian menu, you should find out what these pasta products are. This original product is sold in stores or departments of Japanese and Chinese cuisine and looks like skeins of white, fishing line-like thread. It takes on its most fascinating appearance after boiling, becoming transparent, reminiscent of ordinary glass. Hence the name glass or translucent.

Many people have repeatedly seen bags of this pasta on sale without paying attention to them. And it’s completely in vain, according to culinary experts. The exotic product retains the presence of vitamins during the cooking process.

vitamin B maintains the nervous system in a normal state;
vitamin E, which has antioxidant properties that improve cellular nutrition;
PP vitamin complex helps strengthen the walls of blood vessels, which reduces the risk of blood clots;
the product contains 8 essential amino acids, without which it is impossible to create new cells, as well as the full functioning of the brain;
Thai funchose paste is useful for those who suffer from allergies, because its composition is completely free of gluten, which can provoke an allergic reaction.

It is worth mentioning the calorie content of funchose with vegetables. Despite the fact that it is quite high, 100 grams of the product contains 320 kcal, the minimum content of fat in its composition allows you to include exotic “pasta” in a diet for weight loss. But in this case, they should be consumed without sauces.

Funchoza has no contraindications, with the exception of rare cases of individual intolerance.

How to cook noodles correctly

Before preparing any dish with funchose, it must be boiled. And this needs to be done correctly so that Thai pasta retains its beneficial properties. There are no difficulties in these actions, but the cooking process has some subtleties:

For every 100 grams of product you need to take a liter of water;
add a teaspoon of salt, a tablespoon of sunflower, sesame or olive oil. The type of vegetable oil depends on what dish will be prepared from vermicelli, as well as on the taste of the housewife;
Bring the resulting composition to a boil;
While the mixture is boiling, the Thai paste is prepared for cooking. To do this, a strong thread is threaded through the pasta ring, the ends of which are tied in a knot;
After the water boils, put the funchose into the pan, turn off the heat, and close the lid for about five minutes. Leave the ends of the thread outside;
Remove the finished vermicelli from the water by the string and place it on a plate to cool.

After the pasta cooked in this way has cooled, cut it into pieces of the required length, first freeing it from the thread. After this, they can be used according to the recipes selected below.

Salad with funchose and vegetables

Any lunch begins with a salad, so first of all you should learn how to cook it with funchose. The simplest composition is considered to be one in which vermicelli is supplemented with vegetables. It is exactly what is suitable for lovers of vegetarian cuisine.

For 4 servings you need the following ingredients:

200 grams of transparent pasta;
cucumber;
Bell pepper;
3 small carrots.

First of all, the dressing is prepared. It requires a clove of garlic, a small bunch of cilantro, soy sauce (sen soy is best) and a tablespoon of rice vinegar, as well as a teaspoon of sesame oil. Chop the cilantro and garlic and mix with the rest of the dressing ingredients. After this, you can start preparing the salad.

Boil the funchose using the above method, and cut the prepared vegetables into thin strips. This must be done so that the prepared salad looks appetizing. The cooled transparent vermicelli and prepared vegetables are laid out in a deep salad bowl, dressing is added to them and everything is mixed. Keep the finished dish in the refrigerator so that the vegetables and funchose are soaked in the sauce and acquire a bright, rich taste.

Recipe for funchose salad with chicken and vegetables

The following recipe is no less tasty and original. True, due to the presence of chicken meat, it is not suitable for vegetarians, but lovers of oriental cuisine will appreciate it. Moreover, it prepares quite quickly - the whole process will take approximately 40 minutes.

For 4 servings we will need the following ingredients:

half a kilogram of boneless chicken fillet;
200 grams of funchose;
2 onions;
1 bell pepper;
1 small carrot;
400 grams of green beans;
50 milliliters each of sen soi sauce and rice vinegar;
garlic clove;
spices and salt to taste.

Funchose salad with chicken and vegetables is prepared as follows. First of all, chicken fillet is cut into long thin strips, mixed with spices and fried for 5 minutes over high heat. The frying pan is greased with sesame oil. Add the thinly sliced onion and continue frying for another 3 minutes. As soon as the chicken is ready, leave it to cool and boil the funchose using the above method and the green beans.

After the bean pods become slightly soft, but not boiled, we proceed to the next, final stage. To do this, grate the carrots on a Korean grater, and cut the sweet pepper and boiled beans into thin strips. Fry the vegetables prepared in this way in sesame oil for 4 - 5 minutes, let them cool slightly, and then mix with funchose, fried fillet, sen soi sauce and rice vinegar. The finished salad should be kept for an hour at room temperature. This way it will soak in better.

But not only salads can be prepared from noodles and vegetables. These products can be the basis of original main courses. For example, from funchose, chicken and vegetables, something similar to naval pasta is obtained, but in taste and benefits it is significantly superior to its counterpart from the menu we are used to.

The main ingredients needed to prepare exotic “navy-style pasta” are as follows:

3 pieces of chicken fillets;
200 grams of funchose;
2 medium sized carrots;
1 medium tomato;
2 pieces of onions;
3-4 cloves of garlic;
a bunch of fresh herbs;
3 tablespoons sen soy sauce;
sesame oil for frying;
freshly ground black pepper, salt to taste.

Wash the chicken fillet and cut into thin pieces. Cut the peeled onion and turnip into half rings. Grate the carrots on a Korean grater, and if you don’t have one, chop them into the thinnest strips. Fry the prepared fillet over high heat for 5 minutes, add onions, carrots and simmer for at least 10 minutes. While the first part of the ingredients is undergoing heat treatment, we proceed to the final stage.

Pour boiling water over the funchose, keeping it covered as described above. Cut the tomato into small cubes, add garlic cloves passed through a press. Mix the tomato-garlic dressing prepared in this way with sen sui sauce, finely chopped herbs, and add to the fried chicken fillet. Heat the resulting mixture for 5 minutes, add funchose, mix, transfer to serving plates and serve.

Funchoza with vegetables and mushrooms

Glass noodles cooked with champignons, oyster mushrooms or honey mushrooms (mushrooms are chosen according to the visitor’s taste) and vegetables are extremely popular among many visitors to Chinese restaurants. The recipe for making funchose with vegetables and mushrooms is so simple that anyone can easily prepare it at home.

Minimum products required:

funchose 100 grams;
mushrooms (champignons, oyster mushrooms or honey mushrooms, to choose from) 400 grams;
1 piece each: cucumber, carrots, sweet pepper, onion;
2 cloves of garlic;
olive or sesame oil for frying;
Sen soy sauce 8 tablespoons;
a small bunch of fresh herbs (whatever you like, but cilantro is best).

To prepare funchose with mushrooms and vegetables, pour boiling water over glass vermicelli, leaving it to steam for 5 minutes. At this time, prepare a fry of vegetables cut into thin strips (except for cucumber, which should also be finely chopped, but left fresh). After the vegetables have been fried for 5 minutes over medium heat, mix them with the mushrooms and keep covered for a quarter of an hour. The final touch in preparing this exotic dish will be combining fried vegetables and mushrooms, funchose, squeezed garlic and sen soy sauce. The prepared dish is decorated with finely chopped herbs.

The original recipe is interesting and loved by many, in which, in addition to exotic pasta, beef and vegetables are used for cooking. You can taste it not only in a Chinese restaurant, but also at home, since preparing funchose with beef and vegetables will not be a problem. The originality of the recipe is that it is used to prepare both a hot appetizer and a warm salad.

Ingredients for its preparation:

400 grams of beef tenderloin;
200 grams of funchose;
carrots, sweet peppers, onions one at a time;
Sen soy sauce – 4 tablespoons;
salt, spices to taste;
olive oil for frying.

First of all, the meat is cooked. To do this, take beef tenderloin (best slightly frozen, so it’s easier to cut). Fry thin pieces of meat (straws) over high heat in olive oil for 2-3 minutes. After this, hot water is added to it, everything is brought to a boil, the heat is reduced to a minimum and the meat is simmered under the lid for 20 minutes.

The next stage is the direct preparation of vegetables. Grate the carrots on a Korean grater, cut the onion into thin half rings, and cut the sweet pepper (preferably multi-colored, so it will look more elegant) into strips. The garlic also needs to be chopped, but not through a garlic press, but first crushed on a board and chopped into small pieces.

We add the vegetables prepared in this way to the meat, in which there is practically no liquid left. Pour a little olive oil into the pan and leave to fry for another 10 minutes. Before turning off the heat, pour the sauce into the contents of the frying pan, adding salt and spices, followed by the finished funchose (the method for preparing glass noodles is described above). Everything is mixed and served to the table.

But, as already mentioned, this exotic recipe has one original feature. It lies in the fact that if you take 2 times less Thai glass vermicelli, then the result is not fried funchose with vegetables, but an aromatic salad, which is best eaten cold.

Funchoza with vegetables in Korean style

Glass Chinese vermicelli is becoming more popular every year. Asian cuisine uses many recipes based on this exotic pasta. It can be either an everyday snack or a great holiday treat. Of the many recipes for making glass noodles, one salad stands out, which will be enjoyed at both the everyday and festive tables. This is funchoza in Korean.

The step-by-step recipe for its preparation is quite simple and is as follows:

Prepare 100 grams of glass noodles as described above, that is, thread a ring of exotic pasta through a thread, lower it into the center of the pan, pour boiling water over it, let stand for 4-5 minutes;
chop large carrots on a Korean grater into a deep bowl, crush with your hands until the juice releases for three minutes;
100 grams of fresh, medium-sized cucumbers (it’s best to take gherkins), chop into thin strips;
Also chop 30 grams of sweet pepper;
a bunch of any greenery, and a clove of garlic very finely chopped;
The prepared funchose and vegetables are transferred to a bowl with the carrots, poured with a special dressing (can be bought in Chinese cuisine departments) and mixed thoroughly.

After 2 hours, the Korean Funchoza salad is ready. If the housewife does not have a ready-made dressing, you can prepare it yourself. To do this, you need only a few ingredients - sesame oil, rice vinegar (can be replaced with lemon juice), ginger, garlic, chili pepper, salt, coriander.

This recipe, among the others presented by the exotic cuisine of Asia, is probably the fastest. Its preparation will take the hostess no more than 10-15 minutes, and therefore is perfect for welcoming unexpected guests. And its composition is so simple that it is available in many kitchens.

To prepare funchose with pork and vegetables you only need a few ingredients:

300 grams of pork pulp;
100 grams of pasta;
1 carrot, grated on a Korean grater;
0.5 pieces of sweet pepper, cut into strips;
2 small onions, cut into slices.

These are the main products, and for dressing you need 4 tablespoons of Sen Soy sauce or similar, spices, and salt to taste. Well, a little olive oil for frying.

Preparation is simple and consists of several steps:

Cut the pork (you need a fairly fatty piece, for example, pork chops or boneless brisket) into thin strips, mix with a small amount of spices and salt. Fry quickly over high heat until golden brown;
After the meat has browned, add the dressing and let simmer for 2 minutes, stirring occasionally. Transfer the finished pork to a separate plate;
where the meat was stewed, add a small amount of oil and prepared vegetables. Fry until cooked, then combine with finely chopped herbs and a clove of garlic, as well as pre-fried pork;
While the vegetable mixture and pork are stewing, you need to steam the funchose, as described above. Then add it to the pan with the meat and vegetables.

After mixing, the original delicious dish is ready and can be served.

In the cold season, a light salad of glass noodles and green vegetables becomes a real salvation from depression. This recipe has an invaluable advantage - green beans and asparagus can be bought in any supermarket in winter. These vegetables lose their quality when frozen. Another advantage of the recipe is that the calorie content of funchose with green vegetables is very low.

For three servings of a light salad, you won’t need too many ingredients:

funchose – 0.5 packs;
asparagus and green beans 150 grams each;
hard cheese (any) – 100 grams;
medium-sized carrots - 1 piece;
Sen soy sauce 4 tablespoons;
salt and spices to taste;
a bunch of fresh herbs;
sesame or olive oil - 2 tablespoons.

The salad is very easy to prepare. First of all, grate or cut the carrots into strips and place them in a frying pan with heated oil. After 3 minutes, place the frozen vegetables there and, if necessary, add 50 ml of water to the vegetable mixture. While they are stewing, prepare Thai pasta according to the above recipe. After the vegetables are completely cooked (usually this process takes no more than 15 minutes), add funchose, sen soy sauce, and spices to them. All that remains is to grate the cheese on a fine grater, add half of it to the vegetables with noodles and mix everything well. While the funchose with vegetables is cooling in the salad bowl, mix the second part of the cheese with finely chopped herbs and a clove of garlic. It is useful for decorating a warm salad when serving.

Chicken gizzards are considered a unique ingredient in cooking, as they can be perfectly combined with any food. That is why they can be found quite often on tables. But these by-products can be eaten not only in the form of stews or stewed in sour cream. They make a wonderful salad with vegetables and funchose. This combination will give chicken giblets an exotic look and allow the hostess to surprise her guests.

Preparation of the original salad consists of several steps:

Peel 0.5 kilograms of chicken gizzards, rinse in running water and cook. Usually it takes an hour of slow simmering until they are fully cooked. We do not salt the water where the giblets are boiled immediately, but half an hour after boiling;
Cut a medium-sized onion and half a sweet pepper into thin strips. Carrots, also small, three on a Korean grater. Fry the vegetables prepared in this way in sunflower or olive oil for 15 minutes. Before finishing frying, add a clove of finely chopped garlic;
3 gherkins cut into thin strips;
finely chop a small bunch of parsley;
Cool the cooked chicken gizzards and cut into thin strips;
Prepare funchose as described in the above recipe.

After all the necessary ingredients are ready, you can begin to assemble the salad. To do this, place the fried vegetables in a large bowl, add gizzards, funchose, cucumbers, and herbs. Now squeeze out the juice of half a lemon, add salt and spices to taste and pour in 2 tablespoons of Sen Soy sauce. All that remains is to mix everything, let it brew for an hour, and you can surprise your guests with a real culinary masterpiece, which is somewhat reminiscent of a funchose salad with chicken and vegetables.

For this exotic salad you will need 100 grams of funchose, 20 king prawns and vegetables - onions, carrots, 1 sweet pepper. The cooking process begins with marinating the shrimp. This will require Vietnamese dressing. You can buy it, or you can prepare it yourself, which is not at all difficult.

To do this, mix the following ingredients together:

finely chopped garlic cloves - 2 pieces;
1 chili pepper;
grated ginger – 2 tablespoons;
any fish sauce - a tablespoon;
juice of 1 lemon;
a tablespoon of sugar;
a teaspoon of sesame oil.

Peel and boil the shrimp, and then marinate in this dressing for 15 minutes. While they are marinating, you need to prepare the vegetables, cut them into thin strips and fry for 5 minutes. In the end they should remain slightly crispy. Next, place them in a deep bowl, add thinly sliced marinated shrimp and funchose prepared according to the above recipe.

Pour 2 tablespoons of Vietnamese dressing into the prepared salad, mix well and sprinkle finely chopped herbs on top. After the salad has been soaked for 15 minutes, it can be served.

Many people are interested in this Asian recipe. The thing is that the prepared salad is very light, dietary, healthy, easy to prepare and, most importantly, tasty. That is why for those who watch their figure and adhere to a healthy lifestyle, but at the same time want to eat nourishing and tasty, it is worth telling how to prepare funchose with vegetables and seafood. First of all, you should decide on the ingredients.

Below are the ingredients for 2 servings:

glass vermicelli – 100 grams;
seafood (to taste) – 250 grams;
small tomatoes - 3-4 pieces;
carrots and sweet peppers, each;
a bunch of herbs, dill and basil are best suited for this recipe;
1 large clove of garlic;
olive or sesame oil;
salt, spices to taste.

The process of preparing the salad is simple and does not take much time. First, funchose is prepared as indicated in the recipe above. While she is waiting for readiness, cut the carrots and peppers into small strips and fry them for 2-3 minutes. Next you need to prepare the seafood. To do this, heat the oil in a frying pan, add crushed garlic to it and after 20 seconds, lower the seafood. Literally after a minute, add finely chopped tomatoes to them and leave for 5 minutes.

After all the ingredients are ready, combine funchose, fried vegetables and tomatoes with seafood in a large salad bowl. Add salt and spices to taste and 2 tablespoons of sen soy sauce to the salad. Mix well and leave for 20 minutes to soak. After this time, a tasty and light salad can be served.

Calorie table for all recipes

In order not to have to worry about calculating the calorie content of the recipe you like, all the data is collected in this table. Using it, you can choose exactly what will be not only tasty, but also healthy for the body. The advantage of the table is that in addition to calorie content, the content of carbohydrates, fats and proteins is indicated here. Data are given per 100 grams of finished product.

Recipe	squirrels grams	fats grams	carbohydrates grams	kilocalories
Salad with funchose and vegetables	1,2	3,4	23,4	113,5
Funchose salad with chicken and vegetables	7	5	19	132
Recipe for funchose with vegetables and chicken	7,6	5,9	25,4	146
Funchoza with vegetables and mushrooms	6,7	2,2	24,8	124
Funchoza with beef and vegetables	8	5,4	27	134
Funchoza with vegetables in Korean	1,5	1,8	22,1	94
Funchoza with pork and vegetables	7,6	8,3	25,4	141
Funchoza with asparagus and green beans	1,3	1,5	19	110
Funchoza with vegetables and chicken gizzards	7,2	5,7	21,3	137
Recipe for funchose with shrimp and vegetables	3,1	1,8	19,7	121
Funchoza with vegetables and seafood	3	1,8	20	120

The data presented in the table makes it possible to calculate the calorie content of funchose with vegetables and other products, and choose for yourself exactly the recipe that is most suitable.

Noodles made from green bean starch or other crops are one of the most common products in Asian cuisine. In recent years, funchose has become available to our compatriots. Korean-style funchose is especially popular: various snacks made from the so-called “crystal noodles” are sold in many stores and are in demand, especially among those who prefer spicy dishes. You can prepare a similar salad from funchose at home, if you know the features of the technology and several suitable recipes so that you have plenty to choose from.

Cooking features

Funchoza is considered to be cooked correctly if it becomes flexible and soft, but at the same time retains some elasticity and even crunchiness. This effect can only be achieved if you know the features of the technology.

Funchoza in Korean is made with the addition of various vegetables, mushrooms, and meat. Therefore, the palette of flavors for snacks with this name is very wide.

A simple recipe for funchose in Korean

Cooking method:

Crush the garlic with a special press.
Dilute the seasoning with water, add soy sauce and garlic, stir.
Pour in a teaspoon of vinegar, add sugar and vegetable oil, mix well again.
Wash the pepper. Remove the stem and remove the seeds. Cut the pulp into thin strips.
Peel and grate carrots to prepare Korean salads. If you don't have such a grater, simply cut the carrots into thin long strips using a vegetable peeler.
Steam thin funchose for 5 minutes. Remove from water and rinse with cold water. Cut into pieces about 4-5 cm long.
Mix funchose with carrots and pepper, season with the prepared sauce.

The salad can be served when it has steeped. To do this, you need to put it in a cool place for a period of one to four hours. It is not recommended to store such a snack for more than a day.

Korean-style funchoza with cucumbers

Cooking method:

Wash the bell pepper. After removing the seeds and stem, cut into thin quarter rings.
Remove the skin from the onion and cut it into thin half rings.
Cut the cucumbers into semicircles or strips.
Grind the peeled carrots using a grater designed for making Korean snacks.
Mix vegetables.
Boil the funchose until tender, following the instructions on the package. Cut it into pieces of about 10 cm. Mix with vegetables.
Pass the garlic through a press, mix with vinegar, soy sauce, sugar and spices. Add vegetable oil, stir.
Dress the salad and put it in the refrigerator for an hour.

The salad according to this recipe turns out fresh, light, but quite spicy. It can be served as a side dish for meat dishes, including barbecue.

Korean funchoza with chicken and zucchini

funchose – 0.2 kg;
chicken breast fillet – 0.25 kg;
bell pepper – 0.2 kg;
carrots – 150 g;
zucchini – 0.25 kg;
garlic – 3 cloves;
chili pepper – 1 pod;
soy sauce – 60 ml;
vegetable oil – 40 ml;
rice or grape vinegar (3 percent) - 10 ml;
sugar (if grape vinegar is used) – a pinch.

Cooking method:

Boil the chicken breast until tender, cool and cut into small cubes.
Peel the vegetables. Grind the zucchini and carrots on a grater for Korean salads, cut the bell pepper into strips, puree the chili pepper using a blender, pass the garlic through a special press.
Place funchoza in chicken broth, steam or boil in it until tender.
Mix the chili pepper mixture with the garlic mixture and dilute them with soy sauce. Add oil, vinegar, sugar. Stir.
Mix vegetables and pieces of boiled chicken with funchose and spicy Korean sauce.

If you are not used to eating zucchini raw, even in salads, you can lightly fry it in oil first. In this case, the sauce should include slightly less oil than indicated in the recipe.

Korean-style funchoza is one of the most popular Asian dishes among our compatriots. This snack will appeal to those who love spicy foods and want to diversify their diet with dishes with a new taste.

Funchoza with vegetables - general principles of preparation

This type of noodle is one of the distant relatives of the familiar Italian pasta, and until recently it was something super exotic for many Russians. However, today, this dish of Asian cuisine is quite accessible to each of us. Funchoza gained enormous popularity in Asia, and then the dish with Chinese roots moved to Europe.

There is an opinion that Marco Polo brought this dish to his homeland, and subsequently local chefs adapted the recipe to their taste. In Russia, funchose refers to only two types of noodles - rice and those made from bean or potato starch. After the noodles are boiled, they take on a so-called transparent appearance, which is why they are also called “glassy”.

But this dish cannot be called just a noodle dish, because you can diversify it with the help of various ingredients and sauces, with pieces of vegetables, any type of meat or fish, seafood, mushrooms. By adding seasonings and spices, you can achieve a new and interesting taste with the same ingredients.

Funchoza with vegetables can be served as a hot dish or as a salad. In the latter option, the addition of various pickled vegetables is welcome. Such snacks are not only tasty and nutritious, but will also be a good addition to holiday gatherings and pleasantly diversify the table.

There is nothing complicated in preparing the dish. But, as with every recipe, preparing funchose has its own tricks, and our tips will help you prepare this dish quickly and tasty.

Funchoza with vegetables - preparing food and dishes

Today, glass noodles are very affordable. However, when choosing packaging, you should definitely pay attention to the color of the noodles and their density.

Good quality funchoza will be translucent, with a slight grayish tint, and regardless of the type and shape, it will be very brittle and brittle, with the aroma of nuts or legumes. If the noodles bend, have a cloudy color, or have an unpleasant odor, you should definitely refuse to purchase.

Storing funchose also requires special conditions - it requires a dark, cool and well-ventilated place. Noodles quickly become damp, losing not only their appearance, but also their taste. Glass or plastic containers for storing bulk products are perfect for storing it. Strong-smelling spices and seasonings are not neighbors to pasta and glass noodles, since this product strongly absorbs foreign odors.

You should also be especially careful when boiling funchose, because depending on the thickness of the noodles, you can pour boiling water over it or boil it in boiling water for 2–3 minutes. Detailed cooking instructions are usually written on the product packaging.

If the funchose is cooked correctly, it remains a little hard, “al dente”. When boiling, you need to add a little vegetable oil with a neutral odor, otherwise the noodles may stick together.

Stores often sell thin noodles collected in small hanks - “nests”. When boiling such noodles, you must take into account that for every 100 grams of product you will need a liter of water, a tablespoon of oil and a teaspoon of salt. After cooking the noodles, place them in a colander and rinse them with cold water.

Recipes for funchose with vegetables:

Recipe 1: Funchoza with vegetables

This recipe is perfect for diversifying your family's diet during Lent, or for those who adhere to a vegetarian lifestyle or are on a diet.

Required ingredients:

For salad dressing:

Olive oil – 50 ml.
A few drops of sesame oil
Rice vinegar – 1 tablespoon
To taste – a little salt and sugar, freshly ground black pepper
A pinch of ground coriander and red pepper

Cooking method:

Rinse the vegetables in cold water, remove the skin from the carrots. Remove seeds from bell peppers.
Cut the cucumbers and carrots into thin slices, and then thinly cut into long strips with a very sharp knife.
To make the dish look harmonious and appetizing, you need to cut the vegetables into almost transparent slices, reminiscent of the noodles themselves.
Boil the noodles or pour boiling water over them according to the manufacturer's recommendations.
Cut the bell pepper into thin strips. Place them in a bowl and rub them with your hands to release some juice.
Add noodles, garlic squeezed through a press and chopped herbs. Mix well and set aside for a while.
Meanwhile, prepare the sauce by mixing all ingredients and seasoning to taste. Sugar can be replaced with a small amount of honey.
Funchoza with vegetables is seasoned with sauce, now everything needs to be mixed and allowed to stand for a while so that all the ingredients are soaked.
You can serve it as a side dish or as an independent dish, and before serving, sprinkle the noodles with sesame seeds fried in a dry frying pan.

Recipe 2: Funchoza with vegetables and mushrooms

A great recipe for mushroom season. However, fresh forest mushrooms can be replaced with champignons, and to enhance the taste, add some dried or pickled white mushrooms. The dish will really appeal to those who love forest gifts of nature, and will add noticeable variety to the usual menu.

Required ingredients:

Shallot bulb – 1 pc.
Noodle packaging
Forest mushrooms or champignons – 350 grams
Handfuls of dry porcini mushrooms
A little vegetable oil
Heavy cream 20% - 200 ml.
Salt and pepper
Bunch of fresh herbs

Cooking method:

Soak a handful of dry porcini mushrooms in boiling water. Let them stand, drain the water into a separate cup through a very fine sieve, and chop the steamed mushrooms.
Finely chop the onion and fry in a little oil. Add dry mushrooms and randomly chopped champignons.
Fry the mixture of mushrooms until golden brown, remembering to season them with salt and spices during cooking. To enhance the taste, you can add a pinch of a mixture of herbs.
After the mushrooms and onions acquire a golden crust, cream is added to them. If the cream is liquid, you can add a teaspoon of flour to it and mix well.
Boil or steam the noodles with boiling water and, without washing them, add them to the pan with the sauce. However, it is worth considering that when adding creamy sauce to funchose, the noodles should be undercooked.
If you need additional liquid, you should use a decoction from soaking dry porcini mushrooms, adding it gradually in small quantities.
The dish should be served hot, placing the noodles with special tongs, and distributing mushroom slices on top and garnishing with fresh herbs. This fairly fast, but at the same time tasty and healthy “fast food” will delight all family members. In addition to onions, you can add chopped garlic and any type of mushrooms, including salted or pickled ones, to the dish.

Recipe 3: Funchoza with asparagus and green beans

In winter, funchose with vegetables can be a real salvation from the blues and depression. You can add not only beans and asparagus to the dish, but also broccoli. The advantage of this dish is that all these vegetables can be bought frozen at any time of the year.

Required ingredients:

Cooking method:

Grate the carrots and fry in vegetable oil.
Add frozen vegetables, including spinach. If necessary, you can pour in 50 ml. water.
Prepare glass noodles by boiling them in well-salted water.
As soon as the vegetables are ready, add funchose to them, mix and season with spices.
Grate the cheese on a very fine grater, pour a third into a hot dish in a frying pan, and mix well.
Funchose with vegetables is decorated with the rest of the cheese and chopped herbs when serving.

Recipe 4: Funchoza with vegetables and chicken gizzards

Many of us cannot imagine a salad or main course without meat ingredients. Budget-friendly chicken gizzards are great for preparing a simple dish that won't take much time. It is worth noting that the recipe is so simple and can be adapted for cooking in a slow cooker. Funchoza with vegetables and chicken gizzards will take pride of place in the collection of home recipes.

Required ingredients:

Cooking method:

Wash the chicken gizzards, dry them and season with spices.
Dip them in a little flour and fry until crispy. This can be done in a saucepan or, more often, in a multicooker in the “Frying” mode.
Cut the onion into thin strips and add to the ventricles, continue to fry, stirring constantly.
Use a vegetable peeler to cut the carrots and asparagus into thin slices and then chop. The bell pepper is cut arbitrarily, but as thinly as possible.
Add vegetables to the pan, fry a little and add sour cream. At this stage, the vegetables can be seasoned with a small amount of fresh herbs and spices.
Boil the noodles until half cooked and add to the vegetables without rinsing with cold water. Stir and turn off the heat. Cover the pan with a lid for a couple of minutes so that the noodles are saturated with the aromas of the vegetables.
Funchoza with vegetables and chicken gizzards can be served as dinner, a light snack, or as one of the chilled appetizers. When serving, the dish can be decorated with fresh vegetables or herbs.

Recipe 5: Funchoza with vegetables and shrimp

Traditional Italian pasta with seafood is very popular not only in Italy, but also in Russia. However, even this dish can be prepared in a new way: using glass noodles as the main ingredient, and adding colorful fresh or frozen vegetables will make the dish attractive and appetizing.

Required ingredients:

Cooking method:

Place the peeled shrimp in boiling water, boil and drain in a colander.
Boil the glass noodles until half cooked.
Cut the green onion feathers into thin rings. Chop the garlic.
Fry the garlic in vegetable oil, add chopped, preferably peeled, tomatoes and shrimp. Simmer the sauce a little, pour soy sauce into it, add green onions.
Funchoza with vegetables and shrimp will turn out tastier if you season it with a pinch of your favorite spices. Place the noodles in the frying pan, stir and place on plates.
When serving, sprinkle with sesame seeds and chopped green onions.

You should take the preparation of noodles very seriously, because if you overcook it, it will turn into a soggy mass, and if you don’t cook it enough, the pieces will creak on your teeth. Therefore, you should read the instructions from the product manufacturer very carefully.
To prevent the noodles from sticking together during cooking, it is advisable to cook them in a large amount of water, with the obligatory addition of oil and salt. It is with this method of preparation that the optimal taste is achieved.

NEWS OF SHOW BUSINESS.

The passion for Asian cuisine has enriched our diet with exotic products. Until recently, we had not heard anything about “glass” noodles, but today we are experimenting with original snacks and main courses.

Funchoza is a delicacy that goes perfectly with spicy seasonings and meat, appetizing cold or hot. But in order for a portion of funchose to look decent and not look like a strange sticky substance, you need to know how to prepare it.

A little more about glass noodles

Traditional Chinese funchose is prepared from the starch of a leguminous crop - mung beans. In cheaper production, starch from other plants is used: potatoes, yams, corn. When cooked, the noodles take on a translucent appearance, which is why they are nicknamed “glass”. When heat treating, you need to strictly observe the time so as not to miss the moment when the product is ready and not to turn it into mush. Properly prepared funchose is elastic, shiny in appearance, has a pleasant taste and delicate consistency. The main advantage of starch noodles is to absorb the taste and aroma of other ingredients.

How long does funchoza take to cook?

Round noodles are produced in different diameters. The thinnest one takes no more than 3 minutes to prepare. Thicker - 4 minutes. By exceeding the cooking time, you risk getting a homogeneous starchy substance. Even during the boiling process, add a spoonful of vegetable oil to the water to prevent the fibers from sticking together.

Step-by-step instructions on how to cook funchose

The product is available in the form of compact “nests”. A standard package of funchose weighs 100 g. For this amount, you need to take 1 liter of water and prepare it according to the following scenario:

To boil water;
Add 1 spoon of vegetable oil to boiling water;
Carefully place the funchose into the pan and cook for 3-4 minutes;
Drain in a colander;
Rinse with cold water;
Use immediately as an ingredient in Asian dishes.

Funchoza is a rather capricious product. Undercooked noodles are just as likely to ruin a dish as overcooked ones. If you do not keep it in boiling water, the fibers will stick unpleasantly to your teeth.
To make the cooking process easier, use a thread. Just tie the “nest” and hold the end of the thread while cooking. Then remove the funchose from boiling water using a thread and place it in cold water for a moment. Then remove the thread. This way you can maintain the shape of the noodles and decorate the dish beautifully.
If you need to chop fiber for a dish, do it after cooking. Then it will be possible to obtain components of equal length. Dry noodles are a fragile product that requires careful handling.
“Correct” starch noodles have a slightly grayish tint. Too white a color indicates that the manufacturer used food-grade bleaches.
Thin funchose does not need to be boiled at all. You just need to pour boiling water over it and cover with a lid. In 5 minutes you will have a ready-made ingredient for main dishes and salads.

Simple recipes with funchose

Light and delicate funchose perfectly sets off the “brighter” ingredients. Pairs with fish, meat, spicy sauces, and vegetables. As a result of culinary experiments, dishes are easy to prepare, but unusual in appearance and interesting in taste.

Spicy salad

Some variations are allowed in the classic Asian recipe. You can make the salad more refreshing by increasing the amount of cucumber. The soy sauce chosen for the recipe also changes the taste.

Ingredients:

Funchoza - 100 g;
1 cucumber;
Garlic clove;
Olive oil;
Soy sauce.

Boil the noodles. Cut the cucumber into thin strips so that the diameter matches the Korean carrot. Crush or chop the garlic. Mix the ingredients, season with olive oil and soy sauce to taste. In a festive version, you can place pieces of fish or meat prepared in Asian style on top of the salad.

Appetizer "Korean"

For this salad you will also need Korean carrots. You can prepare it yourself using a ready-made set of spices. Just do this a little in advance so that the vegetable is saturated with the spicy taste.

Ingredients:

Cut the pepper into thin strips and fry in a frying pan. Boil the noodles. Chop the garlic. Mix the ingredients and season with a mixture of oil and vinegar. The finished salad has an “elegant” and appetizing appearance.

Lenten mushroom soup

The dish will enrich the Lenten table and fill you perfectly. This nutritious thick soup will surprise you with its unconventional taste.

Ingredients:

Funchoza - 100 g;
Champignons or oyster mushrooms - 200 g;
Onions, carrots and tomatoes - one each;
Garlic - 4 cloves;
Soy sauce;
Water - 1.5 l.

Chop all the vegetables and mushrooms and fry over low heat. Boil water. When the frying acquires a beautiful color, transfer it to a saucepan with boiling water, add salt and soy sauce to taste. Chop the garlic and mix with the total mass. Boil the ingredients for 10 minutes. 2 minutes before the end, add the whole noodles. Cover with a lid and let it brew. When serving the soup, sprinkle with parsley.

Chicken and ginger salad

This is a real find for anyone who is watching their figure or trying to lose weight. The salad can be served warm or cold, which leaves its mark on the taste. An exotic recipe will keep a minimum of fat. Suitable for restoring energy.

Ingredients:

Funchoza - 100 g;
Chicken fillet - 200 g;
Daikon (radish) - 100 g;
Celery stalk;
1 carrot;
Soy sauce, olive oil, vinegar - to taste;
Ginger (pickled petals) - 50 g;
Green cilantro.

Cut the chicken fillet into equal pieces and lightly fry. Boil the funchose. Cut the vegetables into small strips and marinate for 10 minutes in a mixture of vinegar, oil, and soy sauce. Mix all ingredients, add pickled ginger petals. Use marinade as a dressing. When serving, sprinkle generously with cilantro.

Rating: (5 Votes)

It is difficult to imagine anything more exciting than discovering and gradually learning the characteristics of new, unfamiliar cultures. Recognize their characteristic features, be amazed at the cardinal differences, and vice versa, be surprised to discover similarities with something familiar to you. Getting to know the cuisines of different peoples of the world can fully provide impressions of both the first and second types. Each nation mastered and brought to perfection the products and opportunities that nature provided them (local climate, composition of flora and fauna), and built their own food culture on their basis. And at the same time, in another part of the planet, completely different people, with different experiences, habits and living arrangements, prepared and served in their own way dishes made from the same ingredients, but “sounding” completely differently. This happened with dough and other baked goods, rice and other grains, vegetables and herbs, spices and dairy products, pasta and bee products. They can be found in traditional recipes of almost every nation - but always in a new interpretation, combination, and processing.

The more such discoveries he makes, the deeper the erudition and experience of the gourmet researcher, the wider his culinary capabilities. In any interested audience, he will always be the center of attention due to his ability to captivatingly talk about his knowledge. But theory is only good for so long, and is truly appreciated only when it is supported by practical skills. Therefore, a true connoisseur of exotic cooking must not only know by heart, but also be able to prepare everything that he told so interestingly about. Want to gain that kind of culinary guru reputation, but don't know where to start? Or do you just like to surprise your guests with original home-cooked dishes? Then we invite you to learn how to cook funchoza at home. This flour product, related to oriental cuisine, is ideal for this: on the one hand, it resembles the noodles familiar to our compatriots, and therefore will not scare them with excessive exoticism. On the other hand, this noodle is so different in appearance and taste from any other pasta that it will not leave anyone indifferent. Simply put, funchose is an ideal challenge for the cook and a temptation for tasters. And we’ll teach you how to cook it at home right now.

What is funchose? Types, composition, benefits of funchose
Funchoza is not just noodles, it can be safely considered the embodiment of Chinese culinary traditions. It is quite logical that the basic composition of the cuisine of any nationality is determined, first of all, by the peculiarities of life and the possibilities of obtaining and growing food. Therefore, it is not surprising that, unlike European varieties of wheat pasta, Chinese noodles were made from rice flour and/or starch - the earliest mention of this dates back to the period of about two thousand years BC. Much later than Chinese noodles learned to make not only from rice, but also wheat flour, as well as their mixtures with each other and with mung bean starch. This is exactly the kind of funchose that can be bought today in any country in the world, be it Asian or European. The main thing is that the product is genuine and not the result of the activities of unscrupulous manufacturers. And such cases have become more frequent recently, with the growing fame and popularity of exotic oriental noodles around the world. Among the most common falsifications: replacing mung bean starch with cheaper corn starch, which in itself is not as dangerous as, for example, using borax and other additives to visually lighten the dough. Those enterprises that added lead and aluminum-based bleaches to noodles under their brands were completely deprived of their production license after an inspection.

But the desire of dishonest companies to save on overhead costs is not a reason for consumers to refuse such a tasty and nutritious product as funchose. It is enough to exercise reasonable caution and buy noodles from reliable stores and markets, without being tempted by suspiciously low prices. Because a truly high-quality product cannot be too cheap, and in the case of funchose this is easily explained by the composition of the raw materials and the complex process of its production. Just imagine that during the manufacturing process, Chinese noodles go through five stages, each of which has its own rules and, of course, a separate hieroglyph for its designation. Without going into technological details, we just note that real funchoza cannot be made without cutting “tse” (the dough is rolled out several times, folded and cut into strips of different widths), extruding “jia” (passing blanks through a press with holes to give the desired shape), cutting "xiao" (cuts of hard dough are dipped in boiling water), folding "la" (folding and rolling the dough repeatedly) and rolling "zhou" (gently rolling the dough to the desired thickness).

Modern Chinese cooking allows for variety in the composition of the dough itself. Today, four main varieties of funchose are known, each of which has a strict list of ingredients, methods of processing and many other production subtleties. And each of the varieties is fully considered an authentic product of Chinese cuisine, completely accessible for purchase, preparation and consumption by everyone, regardless of national origin. Therefore, you have every chance to meet each of the types, if not in the nearest grocery store, then at least in a specialized Asian food store, for sure. In order for you not to get confused by the variety of outlandish names and understand the differences between them, remember the four types of Chinese noodles:
Of course, the closest neighbors were quicker than other countries in borrowing from the inhabitants of the Celestial Empire a recipe and technique for preparing noodles, which eventually became the basis of not only Chinese, but literally all East Asian cooking. Traditional Chinese noodles or its adapted varieties have firmly taken their place in Japanese, Vietnamese, Korean, Thai and Philippine cuisines. But something else is much more interesting: despite all their exoticism, for some varieties of funchose you can find quite recognizable analogues in European, in particular Italian, cooking. It cannot be said that similarities are found everywhere - the range of funchose is too large due to the variety of compositions and configurations. Therefore, we will give some of the most typical examples of the original varieties of Asian noodles and, if possible, their Western analogues. Perhaps this will help you when buying Chinese noodles and make your choice easier:

Wide, short and flat wheat noodles are very shaped like cat ears.
thick wheat noodles are nothing more than the basis of udon, so beloved by fans of sushi and all other Japanese cuisine.
Flat rice noodles “gotiao” are exactly like the most popular Italian fettuccine: the same flat and wide ribbon.
translucent glutinous rice noodles can easily be confused with ordinary spaghetti.
It is no coincidence that starchy noodles “laoshufen” are called needle-shaped: they are so unique that they are compared to the pointed fins of the fish of the same name.

All this is very interesting, but we share all this information with you not only for the purpose of developing general erudition. There is one more, and perhaps the most important reason. Among the uninitiated, it can be omitted as unnecessary, but connoisseurs of East Asian cooking should be aware. The fact is that not a single Chinese would call raw, that is, not yet cooked, noodles funchose. It uses a special name corresponding to one or another composition and/or form of the product. Noodles become a full-fledged funchose in the eastern sense only after they have been cooked. Most often, they are boiled in water and then deep-fried, or the dry noodles are immediately thrown into boiling oil. Chinese noodles can be found in soups, salads, with meat and seafood, with sauces and gravies. For example, the list of Asian noodle soups is generally considered endless. But if you want to adhere to the complete authenticity of funchose, then you will have to meet a number of conditions. First, find and prepare exactly “glass” noodles, that is, rice or rice-starch noodles, and in addition to them, use several varieties of vegetables, specific spices, seasonings, mushrooms and meat (optional). Then even a native Chinese will approve of your culinary experiments, your taste buds will receive true pleasure, and your body will receive a charge of high-quality energy.

Chinese healers, and together with them Japanese samurai, are confident that funchoza strengthens the body and spirit, prolongs youth and increases the strength of the body. And they are very close to the truth. Rice noodles are very filling, mainly due to fast starch carbohydrates, of which 75% they consist. The remaining part is generously saturated with B vitamins (mainly riboflavin, thiamine and niacin), which are essential for the normal functioning of the nervous system and metabolism in general. Vitamin E is contained in rice noodles in less quantity, but still sufficient to realize its antioxidant, strengthening and preventing the formation of blood clots. Among the mineral substances in funchose, an important role is played by iron, calcium, potassium, manganese, zinc, selenium and phosphorus, which are involved in water-salt metabolism. Due to the fact that the dough is based on rice flour, two very valuable functions of funchose are provided at once. Firstly, a protein with a specific composition immediately transfers to the human body 8 of the essential amino acids, without which the structure of cells and tissues, the regeneration of organs and their systems is impossible. Secondly, complex carbohydrates provide a lot of energy, but it is released gradually, that is, it relieves hunger and the desire to snack for a long time. Thus, it turns out that funchose is also an excellent product for losing weight and/or maintaining normal weight. But, of course, only if you do not overuse fatty meat sauces and give preference to light vegetable additives for noodles. Then it is easily absorbed even by a child’s body and can be safely used in the diet of elderly people and convalescent patients. In general, all those who need full, healthy energy and quality nutrition. You certainly can’t deny the residents of China an understanding of the basics and intricacies of health!

Funchose dishes
Despite its centuries-old history and rich traditions, preparing funchoza is easy - even easier than other pasta products that are familiar to us. But to do this, you need to remember the basic principle of preparing glass noodles: the thinnest varieties can be easily prepared without cooking, just pour boiling water in a deep bowl for 5 minutes. If the thickness of the noodles exceeds 5 mm, then it is better to boil them, but even in this case, only 3-4 minutes will be enough. It is not recommended to exceed this time, so as not to deprive the funchose of its original structure and fragility. Focus on the color and condition of the noodles: properly cooked/steamed funchose should be transparent and crispy in the middle with a soft surface (remember the Italian principle of “al dente”). As you can see, there is nothing difficult about preparing funchose. More difficult - but also more interesting! – preparing dishes from funchose. We invite you to master several of them using the following recipes:

You've probably noticed that almost all savory dishes with funchose contain soy sauce. This ingredient, traditional for Asian cooking, can give a dish a real oriental flavor, but only if it is of high quality. When choosing soy sauce for your culinary experiences, be sure to only choose a product without added salt or artificial flavors. The second popular component is sesame seeds and sesame oil, which are very healthy and rich in vitamins if stored and used correctly. Use only virgin oil and fresh sesame seeds (freshness can be easily determined by the absence of bitterness and unpleasant odor), and store the bottle of oil tightly closed only in a dark cabinet. Otherwise, feel free to experiment with vegetables, herbs, meat and seafood - all this goes well with funchose, which does not have its own taste, but perfectly absorbs and highlights the shades of other products. Perhaps this exotic ingredient will become a favorite and frequent guest on your table. Let it bring you only benefit and pleasure!