Simple dishes with funchose. Simple recipes with photos of salads with funchose at home. Funchoza is not only noodles

Asian cuisine is incredibly popular. Many cooking products can already be purchased in our supermarkets. Among them are bean noodles - funchoza. What to prepare from such a product? We will talk about this in our article.

What is funchose?

Funchoza is a special noodle made from mung beans. Sometimes inexperienced customers are offered rice noodles under the guise of bean noodles. However, they are not similar either in appearance or in taste. The origin of the product is shrouded in mystery. It is only known that it first appeared in China, and from there it later spread throughout the world. However, Korea and Japan also claim the title of homeland of funchose. It is known that later mung beans began to be grown in India. Therefore, we can definitely say that the exotic product is of Asian origin.

Externally, funchose resembles snow-white threads, usually rolled into rings. After cooking, funchose becomes transparent, as if made of glass. It is for this reason that they are sometimes called "glass noodles".

The product gained popularity due to its exceptional nutritional value. In addition, it contains vitamins B, E, PP, as well as amino acids. These noodles can be consumed by people who cannot tolerate gluten-containing foods.

Funchoza in cooking

The peculiarity of noodles is that they do not have a pronounced taste. In other words, it's completely tasteless. This property makes it possible to combine it with any products. But on the other hand, noodles cannot be consumed as an independent dish.

Many people confuse funchose with rice noodles. However, the bean has a more delicate consistency. When thinking about what to cook with funchose, it is worth knowing that noodles are put in first courses, second courses, salads, and are also used as a side dish. Most often it is combined with carrots, chicken, and cucumbers. Noodle salads should be served warm because they stick together when cold. So, let's talk about how to prepare funchose at home.

How to properly boil noodles?

If you are thinking about what to cook with funchose, then you should choose a traditional Asian dish - noodles with chicken and vegetables. This food is most popular among locals. How to cook funchose with chicken and vegetables? The noodles are incredibly easy to prepare. It must be poured with boiling water for literally five minutes, then rinsed with cold water. Vegetables, roots and meat are chopped finely and fried in oil. The finished components are mixed, after which they must infuse. For funchose dishes, it is very important to use the correct dressing. For example, soy sauce gives the noodles a brown tint, while rice sauce adds sourness. Funchoza can be considered as an alternative to classic pasta, since the noodles do not contain gluten.

If the acquired funchose is not thin, but denser, then it is not enough to simply pour boiling water over it. These noodles are boiled. As a rule, it must be immersed in boiling water. You need to cook it for no more than three to four minutes, otherwise it may turn into a shapeless mass. To avoid the noodles sticking together during cooking, you need to add a little vegetable oil to the water (at the rate of a tablespoon of oil per liter of water).

The product is often sold in the form of skeins. How to prepare funchose at home? The skeins are tied with a thread and dipped in boiling salted water. Boil for about three minutes and tip into a colander. Next, the noodles are washed with cold water.

Funchoza with vegetables and chicken

How to cook funchose with chicken? The dish is prepared quite simply, so even inexperienced housewives can take it on. To prepare you will need noodles (210 g), green beans (430 g), chicken fillet (520 g), several onions, carrots, sweet peppers and garlic. In addition, it is worth preparing soy sauce and rice vinegar (60 ml each), pepper and, of course, salt.

Let's start cooking with chicken. Cut the fillet into long slices and fry over intense heat, not forgetting to add spices and salt. Then add the onion, cut into half rings, continuing to fry.

Next, prepare the noodles in a separate container (we mentioned earlier how to cook them correctly). We also cut the sweet pepper into strips, but it is better to chop the carrots on a special grater (as for Korean carrots). Boil the green beans, then fry them along with peppers and carrots. Don't forget about spices and garlic.

In a deep container, mix noodles, vegetables and meat. Mix the finished dish and season with rice vinegar and soy sauce. Next, it must be left to infuse. It can be consumed both cold and warm. As you can see, there is nothing difficult about preparing a traditional Asian dish.

Funchoza with vegetables

You don’t even have to think about what to cook with funchose. The uniqueness of noodles is that it can be combined with any food, including all vegetables.

So, we will need: about one hundred grams of funchose, pepper, carrots, cucumber, soy sauce, garlic, salt and vegetable oil. Everything is in the form of thin straws, and we pass the garlic through a press. Prepare the noodles in a separate container. We have already talked about how to properly prepare funchose.

Heat the vegetable oil in a frying pan and lightly sauté the peppers and carrots. The vegetables should soften a little. At the end of cooking, you can add garlic. Next, mix the funchose with chopped cucumber and sautéed vegetables. Season the dish with vinegar (three teaspoons) and add soy sauce to taste.

Funchoza with vegetables and mushrooms

Continuing the conversation about how to deliciously cook funchose, we offer the following recipe. Noodles go well not only with all vegetables, but also with mushrooms.

To prepare the dish, take champignons (110 g), cucumber, carrots, and sweet pepper. As additional ingredients you will need fresh cilantro (15 g), lemon juice (tablespoon), soy sauce (about 8 tablespoons), olive oil (4 tablespoons), white sesame seeds (2 tablespoons), garlic and a little curry.

Chop the mushrooms and pour boiling water for five minutes, then drain the water. We leave the mushrooms aside. Cut all vegetables into long strips. Boil the noodles in a separate container. Now you can start preparing the marinade. To do this, pour 50 grams of warm water into a container, add soy sauce, garlic, cilantro, lemon juice and olive oil.

Mix all the vegetables and mushrooms in a saucepan and boil for just a few minutes. After that, add the noodles and pour our marinade over all the ingredients. The dish should sit for at least half an hour. Next, serve it in small salad bowls, sprinkling sesame seeds on top.

Funchoza in Korean

How to cook funchose in Korean at home? Take approximately 100-150 grams of noodles, carrots, garlic, cucumber, a little dill and garlic, vinegar (tbsp) and olive oil (4 tbsp). You can also use a mixture of different dry spices, for example, coriander, black and red pepper, dried garlic.

We prepare funchoza in accordance with the rules. While the vermicelli is cooking, cut the vegetables into thin strips; it is better to use a special grater for preparing Korean dishes. Chop the garlic and herbs. Place the chopped carrots in a separate bowl and stir with your hand for a while to release the juice.

Next, prepare the dressing for our dish by mixing spices, olive oil, vinegar and salt in a deep plate. Now that all the ingredients are prepared, mix the ingredients in a salad bowl and season them with the prepared sauce. The dish must sit for at least several hours before it can be served.

Funchoza with shrimp

Considering different options for how to deliciously prepare funchose, it is worth saying that noodles harmonize perfectly with seafood, including shrimp. To get an original dish, take ten boiled shrimp, funchose (110 g), a couple of green onions, sweet pepper, a clove of garlic, carrots, parsley, soy sauce, sesame oil and some sesame seeds (half a teaspoon).

Prepare the noodles according to the instructions. Cut the vegetables into strips and place them in a frying pan, then fry them in vegetable oil for several minutes. Then add shrimp to the products and simmer the ingredients for about a minute. Next, in a salad bowl, mix the noodles, vegetables and add onions and garlic. Mix the products and season with soy sauce. Before serving, sprinkle the dish with sesame seeds and chopped herbs.

Asian dish

How to prepare funchose? The recipes with photos given in this article will help you understand the nuances of Asian dishes. We offer one of the options for noodles with vegetables. To prepare, take funchose (110 g), sweet pepper, onion, lemon juice (2 tbsp), ginger (1 tsp), vegetable oil, garlic, cilantro or parsley.

Prepare the noodles in a separate container. Next we move on to vegetables. Cut the pepper into thin strips and the onion into half rings. Grind the garlic, herbs, and also grate the ginger. For further preparation, you need to take a cauldron or wok. Pour oil into a container, add peppers and onions. Fry it over high heat. There is no need to fry the vegetables, you just need to soften them. Cut the finished noodles using scissors. Next, combine funchose and vegetables, season them with soy sauce and citrus juice (orange, tangerine, lemon). Now you can add ginger and herbs. Mix the ingredients, add spices and heat the dish for a few more minutes. If necessary, you can add more sauce and juice. The dish is ready.

Noodles with mussels

There are quite a few based on noodles, many of them contain seafood that is so popular in Asia. We suggest preparing funchose with mussels.

We will need the mussels themselves (430 g), onions, noodles (180 g), chili pepper and a couple of cloves of garlic. As additional ingredients, you should take ginger (about 20 g of freshly grated root), several green onions, parsley, dry white wine (half a glass), soy sauce (about 6 tbsp.), chicken broth (half a glass), vegetable oil and ground pepper.

Let's start cooking with mussels. They need to be cleaned, removing the insides, and washed. We also wash, clean and chop the greens and vegetables. But the garlic needs to be cut into thin slices. As for ginger, the root can be grated or sliced.

We prepare funchoza according to the instructions. Next, we will need a wok for cooking. In it, fry onion, ginger, garlic, chili pepper in oil. After the food has browned, add wine, soy sauce, broth and ground pepper. Then we put the mussels into the wok. Continue cooking the food for about five minutes over low heat. After all the ingredients have been thoroughly steamed, the mussels will release their aroma and taste. At the end of cooking, add the noodles and fry the food for another five minutes. Before serving, decorate the dish with chopped herbs.

Funchoza with sea cocktail

If you don’t know how to cook funchose, be sure to try the seafood recipe we offer below. It is simple to implement, but the result is worthy of attention. For the dish you will need noodles (120 g), sweet pepper, zucchini, onion, one stalk of celery, a little garlic, seafood (410 g), and peeled shrimp (310 g). As additional ingredients, you need to take soy sauce (2 tbsp), ginger, spices, chili pepper and olive oil.

First, let's prepare the shrimp. Place them in boiling water and cook until tender. Next, drain in a colander. At the same time, you can start preparing vegetables. Peel and chop the onion. Fry the garlic and onion in a frying pan in olive oil. The products should acquire a golden hue. We clean the finished shrimp. Grind the chili pepper and a piece of ginger root (you can grate it). Cut the sweet pepper and zucchini into thin slices, chop the celery stalk. Place all the vegetables in a frying pan and fry them for about seven minutes. We prepare funchoza according to the usual scheme, after which we put the noodles with the vegetables in a frying pan. Mix all ingredients. Then add the unthawed seafood cocktail and peeled shrimp. Add spices and soy sauce. Simmer the dish until done. After this, it can be served.

Noodles with vegetables

For those who are thinking about how to cook funchose with vegetables, we offer a simple recipe. This salad turns out to be light and dietary. There is nothing superfluous in it. To prepare, take noodles (130 g), cucumber, carrots, a couple of sprigs of dill, parsley, olive oil (4 tbsp), a mixture of spices, vinegar (one tbsp) and garlic.

We prepare funchoza according to the usual scheme. Next, we send the noodles to drain in a colander. Meanwhile, chop the cucumber and chop the carrots. We also chop the herbs and garlic. The carrots must be placed in a separate container and stirred until they produce juice. Now you can prepare the sauce for dressing. To do this, mix the oil with spices and vinegar. Place cucumber, noodles and greens with garlic into a salad bowl with carrots. Mix the salad and season with sauce. The finished dish should be left to steep for about a couple of hours. After this, it can be sent to the table.

Recently, Pan-Asian cuisine has become very popular. In addition to traditional sushi, previously unknown Asian products and dishes are becoming known in Russia, which you can try not only in Chinese restaurants, but also cook at home.

One of these dishes is funchoza. This is a traditional Asian dish made from noodles with various seasonings, sauces, toppings and other ingredients.

Noodles have several names - glass, Chinese, starch, Thai paste, etc. Glass noodles are nicknamed because they become translucent after cooking.

Traditionally, glass noodles are made from starch from mung beans, potatoes, sweet potatoes, and, less commonly, corn. Funchoza is served both cold and hot.

There are many dishes with funchose: soups, appetizers, salads. You can cook funchose with vegetables or seafood; these noodles also go well with meat and fish.

Cooking funchose

To prepare any dish from funchose, you first need to boil it properly. If the noodles are thin, then simply pour boiling water over them and leave covered for 5 minutes. If the noodles are thicker, then you need to throw them into boiling water and cook for no more than 4-5 minutes.

If you overcook the funchose, it will turn sour; if you don’t cook it enough, it will stick to your teeth. To prevent the noodles from sticking together during cooking, you can add a little vegetable oil to the water.

How to cook funchose in Korean

You will need:

• one package of funchose;
• 3 carrots;
• 3 cloves of garlic;
• 1 bell pepper;
• one teaspoon of vinegar;
• ground black pepper, salt;
• three tbsp. spoons of vegetable oil.

Cooking process:

1. Boil the funchose.
2. Peel and grate the carrots (if you have a special grater for Korean carrots, use it).
3. Cut the bell pepper into thin strips.
4. Salt the carrots and let them brew for 5-7 minutes.
5. Fry the peppers in vegetable oil.
6. Mix the finished noodles with carrots, add crushed garlic cloves. Mix well.
7. Then add the roasted peppers, vinegar, salt and black pepper.
8. Stir and let the dish brew. Funchoza in Korean is ready!

How to prepare funchose salad

There are many recipes for salads with funchose. Here we will provide a basic recipe to which you can add various ingredients at your discretion, such as chicken pieces, seafood, vegetables.

You can also prepare funchose with fish or meat.

For the basic salad you will need:

• 100 gr. funchoses;
• 60 gr. Korean carrots (buy ready-made or cook yourself);
• 2 tbsp. spoons of soy sauce;
• 2 cloves of garlic;
• 1 fresh cucumber;
• 1 tbsp. spoon of olive oil.

Boil the noodles, drain in a colander. Cut the cucumber with a long thin salt shaker.

Combine noodles with carrots, cucumber, add soy sauce. Using a crusher, crush the garlic cloves, mix them with oil and pour over your salad.

You can also learn about other recipes and methods for preparing pasta from the articles in our Pasta section.

The passion for exotic, particularly oriental, cuisine has recently outgrown the love for sushi alone and reached a new level. Now not only restaurants offer more complex and unusual dishes, but also advanced housewives are willing to try new products in their home kitchens.

Cooking seafood, storing vegetables and multi-stage processing are already a completed stage for many of them. But the mysterious word “funchose” and the original appearance of these Asian noodles still raise eyebrows.

And if so, then it’s time to learn more about it and the rules for its use.

What is funchose
Funchoza is a traditional dish in Japan, China and Korea, as well as the raw material for its preparation. More often than this name, which is unusual for the Slavic ear, the phrases “glass noodles”, “rice noodles” and simply “Chinese noodles” are used to designate it. Essentially, this conveys both the composition and appearance of this product.

In dry form, funchose looks like a ball of thin whitish fibers tightly intertwined with honey, round in cross-section, more or less thin in diameter. When cooked, they become translucent and/or acquire the color of a sauce.

It is this property - the ability to absorb any aromas and tastes of other products - that makes funchose a universal base for salads, soups, hot dishes and cold appetizers. Glass noodles do not have their own taste, but when boiled, stewed, or deep-fried, they become a light, nutritious and tasty addition to meat, fish, vegetables and mushrooms.

Most often it is served with pickled peppers, onions and ginger as part of warm salads, traditional for Asian cuisines.

Classic Chinese noodles made from rice flour resemble milky white Italian spaghetti when cooked. More consistent with the name “glass” are noodles prepared on the basis of starch: bean, potato, yam or cheaper and more profitable for industrial production corn. Starch funchose is more elastic, and its fibers do not boil, maintaining their shape and structure.

According to legend, it became the prototype of modern pasta after it was brought to Italy in the luggage of the traveler Marco Polo.

Preparation of funchose
As you can see, funchose is somewhat different from other pasta, and therefore the rules for its preparation also have their own nuances. It is sold dried and usually inside the package it consists of long noodles woven into oblong balls. Before consumption and adding to other ingredients, funchose is boiled or boiled in one of the following ways:

1. Place dry noodles in a deep bowl or salad bowl and pour boiling water so that the water completely covers the fibers, cover with a lid. After 3-4 minutes, drain the water, and use the steamed noodles for further preparation as part of complex dishes or serve as a side dish. This method of brewing funchose is not suitable for all varieties, but only for the thinnest glass noodles, the diameter of which does not exceed half a millimeter. Thicker fibers require cooking, described in the next paragraph.
2. Prepare a saucepan of sufficient volume (on the basis that 100 g of funchose requires 1 liter of liquid), bring salted water to a boil in it and lower the glass noodles in the same way as if it were ordinary vermicelli or spaghetti. But funchose should be cooked for no longer than 3-4 minutes, otherwise it will boil and stick together into a lump. The exact cooking time depends on the amount of noodles and their diameter, so it is determined experimentally.

It is important to prevent not only overcooking, but also undercooking of funchose. Because in both cases it will be spoiled: it will remain viscous and stick to the teeth, or it will become limp and lose its shape.
Subtleties of preparing funchose
Only properly boiled funchose exhibits all its advantages and properties. Therefore, preparing it for the first time for inexperienced cooks often turns into disappointment. To avoid mistakes and appreciate all the benefits of this wonderful product, use our tips:

1. To ensure that the funchose fibers do not stick together during cooking, add vegetable oil to the pan with boiling water. One tablespoon for every liter of water will be enough.
2. Immediately after cooking, rinse the funchose with running cold water. This “contrast shower” will prevent the noodles from sticking together into a lump.
3. Dry threads of funchose are fragile and brittle, but when welded, it can be cut crosswise into convenient pieces.
4. Funchoza is not prepared for future use and is not stored after cooking, so cook exactly as much noodles as you need to prepare the dish and/or as much as will be eaten at one time.
5. Sometimes the instructions on the packaging of funchose contain recommendations for preparing this particular type of noodle. It is worth paying attention to them, as they usually take into account both the thickness and density of the threads.
6. You can determine the readiness of funchose by eye: by its characteristic transparency and slightly grayish tint. Properly cooked noodles are soft, yet springy and slightly crunchy.

You can diversify the process of preparing funchose with a fun ritual. To do this, take a dry ball of noodles and string it on a thick thread or fishing line.

Then lower this structure into boiling water, boil for 4 minutes until tender, drain in a colander and pour over cold water. Then, in one deft gesture, grab the thread and shake the noodles.

Transfer the ball to a cutting board and cut with a sharp knife, after removing the fishing line.
Application of funchose
The versatility and neutral taste of starch noodles allows you to use them with almost no restrictions for preparing nutritious and healthy dishes rich in fiber and microelements. The best way to start getting acquainted with it and make it part of your diet is with simple but tasty recipes with an oriental flavor:

1. Funchoza with beef. Prepared from 300 g of meat fillet, 300 g of prepared (boiled) noodles, 2 carrots, 1 onion, 1 green radish, 2 cloves of garlic and 2 tablespoons of soy sauce. Fry thin slices of meat in a frying pan or in a wok and, when they acquire a golden hue, add carrot and radish strips, as well as onion rings. After 10 minutes, stirring, add chopped garlic, soy sauce and ground pepper to taste to the fried meat and vegetables. Reduce heat to low, add boiled noodles to the pan, stir gently and heat everything together for a couple of minutes. When serving, fresh herbs and/or a juicy vegetable salad would be appropriate.
2. Soup with funchose. You can cook it from a liter of low-fat chicken broth, 200 g of boiled noodles, ripe zucchini, a chicken egg, 1 tablespoon each of soy sauce and sesame (or other vegetable) oil, a clove of garlic and 100 g of chicken fillet. Cut the zucchini into cubes and fry together with chopped garlic until translucent in oil and soy sauce. Add broth and finely chopped meat, pepper to taste (chili is better in this case than black), cook for 10 minutes. Lightly beat the egg and add to the soup, cook for another 10 minutes, reducing the heat. Then chop the funchose, put it in the soup and heat for 4 minutes. Pour into portioned bowls, sprinkle the soup with funchose with chopped green onions.

Most other dishes with funchose are prepared using the same principle. These noodles are so unpretentious that you can experiment on your own and include them in your culinary improvisations, provided that you can cook funchose correctly.

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A clear and easy recipe for funchoza salad

Funchoza is a Korean salad, the main ingredient of which is thin rice noodles, which goes well with both vegetables and meat. Like all Korean dishes, funchoza salad is quite spicy, but very tasty.

This is a delicious appetizer that can be served before the main course.

Korean salad funchoza

What products will you need?

To prepare funchoza salad for 5-6 people, you will need: - 2 skeins of rice noodles; - 2 tbsp. soy sauce; - 100 g fresh cabbage; - 1 sweet bell pepper; - 2 small fresh cucumbers; - 1 medium-sized carrot: - 2 tablespoons olive oil; - ½ tsp. adjika, you can take dry; - 100 g raw chicken fillet; - 1 egg; - 2-3 cloves of garlic; - ½ tsp. ground coriander; - fresh herbs: dill, parsley, cilantro;

How to cook funchose

Remove 2 skeins of rice vermicelli from the package. Place it in a deep bowl and pour boiling water over it so that the noodles are completely covered.

After 4-5 minutes, drain the water through a colander; there is no need to rinse the noodles. Place it in a bowl and lightly cut it into shorter pieces using kitchen scissors.

Just in case, check the method of preparing rice noodles by reading the recommendations on the packaging: different manufacturers may have their own variations

If you have a special grater for making Korean salads. use this device and grate cucumber and carrots on it. If you don't have a grater, cut them into thin strips.

Also chop the bell pepper and a small piece of fresh cabbage. Place the vegetables in different bowls, lightly add salt and squeeze to release their juice.

Chop the garlic as finely as possible.

Beat the egg well with a fork, pour it into a frying pan greased with olive oil and fry like a pancake. Cool it a little, roll it up, and cut the egg into thin strips with a sharp knife.

Cut the chicken fillet into thin strips. Pour olive oil into a frying pan, place it on the stove, and increase the heat.

When the oil is hot, add the fillets and quickly fry them, stirring constantly for 1-2 minutes. Turn off the heat and place the carrots in a hot frying pan, squeezing out the juice. Stir, add ground coriander, chopped garlic and finely chopped fresh herbs.

Mix everything again and leave to cool in the pan.

In the bowl where the boiled rice noodles are, add cucumber and bell pepper, a handful of chopped cabbage, after squeezing them well. Place the egg and place the contents of the pan into a bowl.

Pour soy sauce over everything, in which you dilute adjika, stir, let stand for 5–10 minutes so that the noodles are saturated with the juices and aromas of the remaining salad ingredients, after which the finished funchoza can be served.

Funchoza - preparing “glass” noodles

Not every Russian housewife is yet familiar with this oriental product, but funchose is definitely worth a try - healthy and tasty noodles are usually enjoyed by absolutely everyone, and the fact that they are also very light, but at the same time satisfying, makes it a wonderful product in all respects .

Funchoza is thin rice or starch noodles (mung bean, sweet potato, potato, canna, yam, corn or cassava starch is used for preparation). Often these noodles are also called glass noodles due to the characteristic transparency that they acquire after cooking.

One of the main advantages and striking feature of funchose is that it does not have a pronounced taste and absorbs the aromas of the products with which it is prepared. Soups, salads, and deep-fried dishes are prepared with funchose; it harmonizes perfectly with meat, fish, seafood, vegetables and various fragrant and spicy additives.

Funchose dishes can be either hot or cold; many salads and snacks are prepared with it.

How to cook funchose

To prepare a delicious salad with funchose or an appetizer, first of all, these noodles need to be properly boiled.

If your funchose has a diameter of up to 0.5 mm, you just need to pour boiling water over it, cover with a lid and leave for 5 minutes, then drain the water, but if the noodles are thicker, then they are cooked in the same way as regular noodles - dipped in salted boiling water, but boiled no more than 3-4 minutes.

Overcooked funchose will be soggy, and undercooked funchose will stick to the teeth; properly boiled glass noodles will be soft, but slightly crunchy.

To prevent the funchose from sticking together during cooking, you need to add vegetable oil to the water at the rate of 1 tbsp. for 1 liter of water.

If you bought funchose in the form of “skeins”, you need to prepare it as follows: tie the skein with thread, pour water into a deep saucepan (1 liter of water per 100g of noodles), put 1 tsp. salt and 1 tbsp. vegetable oil (based on 1 liter of water), bring to a boil, lower the skein of noodles, boil for 3-4 minutes, drain in a colander, place under cold running water, then take by the thread and shake to drain excess water, place on a cutting board board, remove the thread, cut the funchose crosswise using a sharp knife into strips of the desired length.

Funchoza can be combined with a lot of products - you can add fried meat, fish, chicken, stewed, fried or fresh vegetables cut into pieces, all kinds of sauces, seasonings, spices.

Recipes for dishes with funchose

Recipe for salad with funchose, cucumber and carrots

You will need: 100 g funchose, 60 g Korean carrots, 20 g soy sauce, 2 cloves of garlic, 1 fresh cucumber, olive oil.

How to cook funchose with vegetables. Boil the noodles, dry them, let them cool. Cut the cucumber into long thin strips.

Combine noodles with carrots and cucumber, add soy sauce. Chop the garlic, mix with olive oil, season the salad and mix.

This is a basic recipe for salad with funchose. If you add, for example, pieces of fried chicken to these ingredients, you will get a delicious salad with funchose and chicken - add products to your liking and invent your own recipes for salads with funchose - in principle, the possibilities in this case are endless, do not be afraid to use your imagination.

Meat, fish, seafood, and a lot of options for other vegetables (eggplant, zucchini, bell peppers, radishes, onions, etc.) are suitable.

Recipe for funchose with meat (chicken, pork, beef)

You will need: 700 g of meat, 250 g of funchose, 1 carrot, 1 onion, 2 cloves of garlic, soy sauce, olive oil, black pepper, salt.

How to cook funchose with meat. Peel the carrots and onions, cut the onions into half rings, grate the carrots on a coarse grater, cut the meat into thin strips about 0.5 cm thick.

Boil the funchose, drain in a colander, rinse with cold running water, and dry. Heat a frying pan with olive oil, add meat, fry for 5 minutes, pepper and salt, add onion, stir, add carrots, stir again, pour in soy sauce, add funchose and garlic passed through a press, stir, simmer for 5 minutes, stirring, serve hot or cold.

Recipe for funchose with shrimp

You will need: 100 g funchose, 10 peeled boiled shrimp, ½ sweet pepper, 3-4 green onions, 1 clove of garlic, ½ carrot, 2 tsp. sesame oil, ½ tsp. sesame seeds, soy sauce, parsley.

How to cook funchose with shrimp. Prepare funchose according to instructions.

Cut the vegetables into strips, place in a frying pan with vegetable oil and fry for 2-3 minutes, add peeled ready-made shrimp, simmer for 1 minute, add garlic, onions passed through a press, sprinkle with sesame oil, soy sauce, add funchose, stir and simmer for a minute, Before serving, sprinkle with sesame seeds and chopped parsley, serve funchose with shrimp hot or cold.

There are many other ways to prepare funchose, but there is also a universal recipe - cook these noodles with your favorite products and get a dish that will be the most delicious just for you!

How long to cook funchose

Funchoza is one of the most popular dishes of oriental cooking. Korean, Chinese, and Thai cuisines offer a sufficient number of variations of this unusual product. Interestingly, funchoza is often called “glass noodles” among common people.

And this is no coincidence, since after cooking it really looks like transparent glass threads.

Oriental cuisines offer various options for complementing these noodles. One of the most popular is funchoza with shrimp.

To prepare this dish, you first need to boil the noodles separately, and then proceed directly to the shrimp.

Boil the funchose for 4 – 5 minutes.

They need to be fried together with soy sprouts and onions in vegetable oil (sesame or soy oil is best). Then you need to put funchose into the resulting mass. Simmer everything together for about 2 - 3 minutes.

After this, the finished dish can be seasoned with sauce and served, first sprinkled with fried chopped peanuts.

By the way, an interesting fact: funchose is often used not only as an exotic side dish, but also as an ingredient in salads, for example, seafood salad.

Boil the funchose for 4 - 5 minutes, no more is needed, and after cooking, be sure to rinse with water. Otherwise your dish will look like one big lump.

Not all housewives have an idea of ​​how to prepare oriental dishes, but if you know, for example, how long to cook funchose, you can invite your friends to a real oriental dinner.

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how to prepare funchose salad

Ivan Bulaev Master (1041) 2 years ago

In the cafe where I work, everything is much simpler: beef strips 100g. Bulgarian pepper 80g. fry, add a clove of garlic and a little soybean and then the prepared funcheza, heat up the funcheza, mix thoroughly and sprinkle with sesame seeds when serving. Bon appetit.

Damn, I missed the salt and pepper, well, I think you’ll figure it out. and add funcheza into boiling water and cook for 1 minute.

olivka Connoisseur (365) 2 years ago

Funchoza with vegetables.

Ingredients:
funchose - 100 g.
carrots - 1 pc.
bell pepper (red) - 0.5 pcs.
bell pepper (yellow) - 0.5 pcs.
fresh cucumber - 1 pc.

For refueling:
vegetable oil – 3 tbsp. l.
garlic – 1 clove
apple cider vinegar – 1 tbsp. l.
soy sauce – 2 tbsp. l.
salt - to taste
sugar – 0.5 tsp.
lemon juice – 1 tbsp. l.
ground hot red pepper
ground black pepper

Preparation:
Wash the cucumber and cut into small strips. Wash the peppers, remove seeds and cut into small strips.

Peel the carrots and grate them using a Korean carrot grater.
Place funchoza in boiling water and cook for 3 minutes. Drain the water and rinse the funchose with cold water.
To make the dressing, squeeze the garlic through a garlic press. In a separate bowl, mix all the ingredients with a whisk - the dressing is ready!
Mix funchose with vegetables and season the salad. Mix everything thoroughly.
It is better to put the salad in the refrigerator for 2-3 hours.
Bon appetit!

Recipe from the website - cook at home. RU

Svetochka Pro (538) 2 years ago

Funchoza - 500 g
Sweet pepper - 2 pcs
Onions - 2 pcs.
Cucumber - 1 piece
Garlic - 5 teeth.
Greens (large) - 1 bunch.
Vegetable oil - 100 ml
Vinegar (to taste)
Spices (salt, pepper - to taste)

We put 2 liters of water to boil. The water has boiled, turn it off and put our funchose in for 10 minutes.

Place in a colander and let the water drain.
Cut the onion thinly into half rings. Then sauté it in vegetable oil. adding paprika and hot red pepper.
Cut the sweet pepper and cucumber into strips.
First add the pepper to the onion, after 5 minutes the cucumber.
They should soften a little, but should not lose color.
Grate the garlic on a fine grater, finely chop the greens.
Now mix the noodles with vegetables, garlic and herbs.
Add vinegar, diluted with water, and salt.
Let the salad cool and brew. If desired, you can add a little soy sauce.

BON APPETIT.

Anna Enlightened (20116) 2 years ago

Funcheza with vegetables and chicken fillet
Ingredients:
100 g funchose
200 g chicken fillet (or turkey fillet)
150 g carrots
150 g bell pepper
150 g cucumbers
150 g onion
vegetable oil
salt
pepper
green onions
1 tsp. ground coriander (optional)

Cut the onion into strips.
Cut the fillet into strips.
Chop the carrots into strips.
Remove seeds from pepper and cut into strips.
Cut the cucumbers into thin strips.
Finely chop the green onions.
Fry the onion in vegetable oil.
Add fillet, fry for 10 minutes.
Add carrots.
Then add pepper and fry for 3-4 minutes.
Prepare funchoza as written on the package.
I poured boiling water over it for 5 minutes.
Then rinsed in cold water.
If desired, it can be cut.
Mix funchose, cucumbers, onions, fillet with carrots and pepper.
Salt and pepper.
If desired, add coriander.
It is advisable to let the salad brew for an hour.
Bon appetit!

Irina Vedeneeva(Burlutskaya) Artificial Intelligence (313590) 2 years ago

Salad with funchose
0.5 kg. starchy noodles;
200 - 300 gr. meat (pork is better, but beef is also possible);
1 medium-sized radish;
2 small carrots;
1 onion;
2-3 cloves of garlic;
vegetable oil for frying, sunflower,
salt;
black pepper;
soy sauce
Place a pan of water on the fire.
The meat is finely chopped. Onion into thin rings.

Radish and carrots are finely chopped into medium strips.
Heat the oil in a frying pan. Fry the meat well in a frying pan over an open fire.

At the end, add chopped vegetables - radishes, onions, carrots. Salt and black pepper to taste.

Mix.
After a couple of minutes, squeeze out the garlic and pour in a couple of tablespoons of soy sauce. Mix again and wait a couple more minutes.

That's it, the gravy is ready.
By this time the water in the pan should boil.
Add starchy noodles there.
Cook and stir for about 3-5 minutes. No more.

To avoid overcooking the noodles.
The finished starch noodles become characteristically gray and transparent.
Place the finished noodles in a colander, squeeze out a little, and place in a wide dish.
The noodles can be chopped. Spread the gravy on top of the noodles and stir.

Salad with funchose
One chicken breast fillet
carrots (homemade or purchased) – 300 g
cucumber – 1 pc.
bell pepper – 1 piece
funchose – 12 packets
fresh herbs
vegetable oil
soy sauce
ground coriander
ground red pepper
Pour hot water over the funchose and cook for no more than three minutes, then put it on a sieve and let the water drain. It is not necessary to rinse the funchose.
Also pour hot water over the chicken breast, add salt and cook for 15 minutes. Check readiness by piercing the meat with a knife.
Cut the cucumber into thin strips.
Cut the bell pepper into strips.
Remove the finished chicken meat from the pan, cool and tear into fibers.
In a basin, mix the prepared carrots, cucumber, bell pepper, chicken meat and funchose. It is better to cut the funchose for salad by placing it on a board into short strips. Add just a little vegetable oil to the salad (after all, we already have oil in the carrots). add hot red pepper, coriander and soy sauce to taste.

Mix everything well and leave for 30 minutes so that all the products are saturated with the aroma of spices.
Place the finished salad in a salad bowl and sprinkle with a little sesame seeds.

Funchoza with mushrooms
funchose 150g
fresh champignons 300g
vegetable oil 1 tbsp. l.
soy sauce 2 tbsp. l.
Cut the champignons and fry in vegetable oil until tender. Add salt.
Break the funchose (otherwise it will be very long). soak in boiling water according to instructions. Rinse the funchose, add it to the mushrooms in the frying pan, add soy sauce, if necessary, add salt to taste and simmer for another 5 minutes.

How to cook funchose?

Funchoza is thin rice vermicelli. Its composition, as a rule, includes only rice flour and water.

Given its completely gluten-free origin, this product is extremely loved by many who suffer from celiac disease.

Features of rice vermicelli

Funchose has a very specific taste, often defined as tasteless. In fact, this is completely wrong. Yes, in its pure form, rice vermicelli is nothing special.

But in combination with additives (and this can be anything, be it canned fish, a vegetable salad, or fried mushrooms), funchose acts as an excellent side dish. And there is no need to talk about his unexpressed taste.

Another important advantage of this side dish is the speed of its preparation. This moment will be especially appreciated by mothers when, having returned from a walk, the child demands lunch, and quickly.

And funchoza is perhaps the fastest dish.

How to cook funchose correctly

To prepare boiled funchose, take:

Cooking funchose

Separate the required amount of funchose from a skein of rice vermicelli. At the same time, small fragments of this delicacy usually fly around my kitchen. If you suddenly learn to overcome this little trouble with little loss, please share your discovery in the comments!

Pour cold water into a container and put dry funchose into it. Soak it for five minutes.

At this time, heat the water on the stove and bring it to a boil over high heat; it usually has time to boil while the noodles are soaking.

At the same time (if the filling requires it) we prepare what we will flavor our dish with. In our case, this is a salad of cucumbers and tomatoes with herbs and yogurt dressing).

Pour the container with funchose into a colander and transfer it to boiling water. Salt generously.

If you like herbs, spices and seasonings, add them at the same time as funchose; it gratefully absorbs any smells and tastes.

You need to cook the funchose for one and a half to two minutes over low heat, then leave it to drain for a while in a colander.

Place the rice vermicelli back into the pan and add a knob of butter. We recommend covering the pan with a lid, because... funchoza cools down very quickly.

We put the boiled funchose on plates, and our vegetable salad is beautiful and neat on top. Saving effort and time, pleasant taste and compatibility with any product is why we love funchose.

Visenta specifically for the site Gluten Free Life

I discovered funchose for myself quite recently. I didn't even know what they used to fill it with. I had soft goat curd in the refrigerator, and I cut 50 grams into small pieces and placed it on the bottom of a salad bowl.

I waited about three minutes until it became like butter, and mixed the whole mass until smooth. It is advisable to crush it at the bottom with a fork to speed up the process. In my opinion, it turned out very tasty.

Now I don’t even want to try refueling differently. Bon appetit)))

Vladimir, thank you for sharing your method. Need to try))

How to cook funchose

A distant relative of Italian pasta, funchosa, not so long ago for most of us it was just a beautiful name associated with exotic cooking. Today this excellent Asian dish is available to everyone.

Like many other dishes that have become widely known first in Asian countries and then throughout the world, funchoza has Chinese roots. It was Chinese, or more precisely, Dungan cuisine that became the starting point from which the victorious march of delicious rice and bean noodle dishes began around the world.

In addition, there is a well-founded opinion that it was funchoza that was the very dish whose recipe was brought to his homeland by Marco Polo, and which was then transformed, with the help of Italian chefs, into the pasta that is well known to us.

In Russia, funchose refers to two types of noodles: rice noodles, which become milky white after boiling, and funchose itself, the thinnest noodles made from various types of starch (for example, starch from mung beans, sweet potatoes, cassava, potatoes, etc.). After boiling, starchy noodles acquire a characteristic transparent appearance, thanks to which funchose is called glass noodles.

However, like any other pasta product, funchoza is far from just noodles. Various additives and sauces add real variety to rice or starch noodle dishes.

Pieces of meat, poultry and seafood, fresh, stewed and fried vegetables, various sauces and exotic spices and seasonings, all this makes funchoza a dish that can cause surprise and admiration for its many-sided diversity. Both hot dishes and cold appetizers and salads are prepared from funchose.

Funchose salads with pickled or fresh vegetables are especially popular in Russia. These salads are extremely tasty, piquant and high in valuable nutrients, vitamins and microelements.

At first glance, there is nothing complicated in preparing funchose. Indeed, even the most inexperienced housewife can prepare the simplest dish of funchose. However, to prepare complex composite dishes with funchose, you will need knowledge of some culinary subtleties and tricks.

Today Culinary Eden has collected and recorded for you the most important tips that, coupled with your imagination and experience, will definitely help you prepare delicious and aromatic dishes from starch noodles.

1. Today starch noodles can be bought in almost any supermarket.

When choosing funchose, pay special attention to its color, density and smell. Good quality noodles are distinguished by their translucent appearance with a slight gray tint.

Regardless of thickness, funchose is very fragile and breakable. The smell of the noodles is also very important, a very light, almost imperceptible aroma of nuts or beans.

If the funchose easily bends without breaking, looks cloudy, sticky or has foreign odors, it is better to refuse to buy such noodles and make a delicious dish from it.

2. Funchose is also very demanding regarding storage conditions. Store your funchose in a dry, cool, well-ventilated place.

Funchose is especially sensitive to excess moisture - the noodles easily become damp and lose their taste and nutritional properties. It is best to store funchose in thick paper bags or glass jars with a lid that is not too worn.

Never store starchy noodles next to spices or other strong-smelling products; funchose easily absorbs surrounding odors!

3. Particular care should be taken when boiling funchose. Depending on the thickness, starch noodles are simply poured with boiling water or boiled for 3-4 minutes.

To prepare thin types of funchose (up to 0.5 mm in diameter), place your noodles in a deep bowl, pour boiling water over them, cover with a lid and let stand for no more than 5 minutes. If your noodles are thicker than 0.5 mm. in diameter, then boil it in the same way as other types of pasta, in boiling water, only reducing the cooking time to 3-4 minutes. The readiness of funchose can be determined by its characteristic transparency and gray color.

Properly boiled funchose should be soft, but still a little crunchy. To prevent the finished funchose from sticking together, add a small amount of vegetable oil to the cooking water.

4. One of the most common types of funchose sold in our stores is thin noodles collected into round skeins of various sizes. Let's try to boil this funchose! Pour water into a deep saucepan at the rate of 1 liter of water per 100 grams. noodles

For every liter of water add 1 tbsp. a spoonful of vegetable oil (ideally sesame) and 1 teaspoon of salt. Bring to a boil.

Thread a thick long thread through a skein of funchose and tie it into a ring. When the water boils, place the funchose in the center of the pan, cook for 3-4 minutes, drain in a colander and pour over with cold water.

Then grab the thread ring and shake. Place on a plate or cutting board and cut the funchose with a sharp knife.

Remove the thread ring.

5. It’s very easy to prepare a delicious hot dish of funchose and beef.

In a deep frying pan, heat 1 tbsp. a spoonful of vegetable oil and fry 300 gr. beef fillet, cut into thin slices. When the meat turns golden brown, add 2 medium-sized carrots and 1 green radish, cut into thin strips, and 1 onion, cut into half rings. Fry everything together for another 10 minutes, then add 2 chopped garlic cloves, 2 tbsp. spoons of soy sauce, salt, black pepper to taste, and simmer for another 5 minutes.

Add pre-boiled 300 grams to the finished meat and vegetables. funchose, mix carefully, cover with a lid and heat over low heat for 2 minutes. Serve sprinkled with fresh herbs.

6. The Korean dish hopchae is more difficult to prepare, but incredibly tasty and aromatic. First prepare the noodle sauce. To do this, mix 1 tbsp. spoon of soy sauce, ½ tbsp sugar, 1 tbsp. a spoonful of finely chopped green onions, 1 tablespoon of grated ginger, 1 finely chopped clove of garlic and 2 tbsp. spoons of sesame oil.

Boil 100 gr. funchose, place it in a deep saucepan, season with sauce and mix thoroughly. Separately, fry until tender 1 onion, cut into half rings, 1 carrot, cut into thin strips and 25 gr. spinach 50 gr. cut the pork into thin strips, fry until golden brown, add 2 champignons, cut into thin slices, 1 tbsp. a spoonful of soy sauce, salt, black pepper and sesame seeds to taste.

Simmer the meat and mushrooms for 10 minutes. Place the finished meat and vegetables in a saucepan with funchose, mix everything thoroughly and heat over low heat for 2 minutes.

Serve garnished with fresh herbs and a slice of lemon.

7. It’s not at all difficult to prepare an appetizing and spicy Korean soup with funchose. Boil in advance and cut 200 grams not too long. funchoses. Place 1 medium zucchini, diced, 2 tbsp in a deep saucepan. spoons of soy sauce, 1 tbsp. spoon of sesame oil, 1 tbsp. a spoonful of finely chopped garlic, chili pepper to taste.

Cook everything together over medium heat until the zucchini is translucent. Then add 4 cups of chicken broth and bring to a boil.

100 gr. Cut the chicken breast into thin slices and add to your soup. Cook for 10 minutes, then slowly pour in one beaten raw egg, stir thoroughly and cook for another 10 minutes. Add funchose, chili paste, your favorite spices, salt, reduce heat and heat everything together for 4 minutes.

Before serving, sprinkle with finely chopped green onions.

8. Seafood lovers will certainly enjoy the Vietnamese funchose salad with shrimp. First, prepare the Vietnamese dressing.

To do this, mix together 2 finely chopped cloves of garlic, 2 chopped fresh hot peppers, 2 tbsp. spoons of grated ginger, 4 tbsp. spoons of any fish sauce, juice of 1 lemon, 4 tbsp. spoons of water, 1 tbsp. spoon of sugar, 1 tbsp. a spoonful of vegetable oil and 1 teaspoon of sesame oil. 250 gr. Boil shrimp, peel and marinate in Vietnamese dressing for 15 minutes. Them boil 150 gr. funchose, cool and cut.

120 gr. Boil the bean pods until half cooked and cool. In a deep bowl, mix funchose, beans and pickled shrimp, add 2 tablespoons of finely chopped green onions and 2 tablespoons. spoons of Vietnamese dressing.

Mix thoroughly, garnish with parsley and serve.

Cut 3 small carrots and 1 fresh cucumber into thin strips. One sweet pepper, thinly sliced. Prepare the dressing separately.

To do this, mix ½ cup of rice vinegar, 1 teaspoon of sesame oil, 1 tbsp. spoon of soy sauce, 1 tbsp. a spoonful of finely chopped cilantro, 1 chopped garlic clove. Combine all the vegetables and funchose in a deep salad bowl, add the dressing, mix thoroughly and refrigerate for one hour.

Garnish the finished salad with cilantro and parsley.

10. You can also make a delicious dessert with funchose! Boil 100 gr. funchose, add 1 tbsp. a spoonful of any deodorized vegetable oil mixed with a small amount of nut oil.

Stir, cool. Cut 100 grams of any hard fruit (apples, pineapples, peaches, etc.) into cubes.

In a deep frying pan, prepare syrup from ½ cup sugar and 1 tbsp. spoons of water. When the sugar is completely dissolved, add fruit cubes to the syrup and simmer them for 5-10 minutes. Mix funchose with fruit in syrup and cool.

Before serving, place into portioned salad bowls and sprinkle with finely chopped roasted almonds or walnuts on top.

You can always find even more proven recipes for consistently tasty and savory funchose dishes on the pages of Culinary Eden!

How to cook glass noodles correctly

After cooking, the noodles have a transparent appearance, which attracts attention. In addition, funchose does not have a characteristic taste, but absorbs it from the products that are cooked with it.

Glass noodle dishes can be either cold or hot - this is what makes them unique. Seafood goes well with funchose. meat, vegetables, spices, fish and much more.

You can combine it with anything you like.

To prepare salads or snacks, funchose, the diameter of which is 0.5 mm, needs to be poured with boiling water, stirred and covered with a lid. For 100 g it is best to take 1 liter of water.

Literally after 5 minutes, the noodles need to be thrown into a colander with small holes.

If the diameter of the noodles exceeds 0.5 mm, they need to be boiled. Boil a sufficient amount of water on the stove, add salt, wait for active bubbling and discard the funchose. Cook, stirring gently, for no more than 3-4 minutes, drain the water.

Glass noodles do not need to be rinsed, because if they are properly boiled, they do not stick together.

Glass noodles should be added to soups a maximum of 3 minutes before readiness. If you cook on an electric stove, remove the pan from the burner, otherwise the funchose may become limp or completely dissolved from the residual heat.

Deep-fried funchoza has a very interesting taste. Heat enough oil to completely cover the noodles.

Dip the funchose, remove it after a few minutes and place in a colander to drain off any remaining oil.

Glass noodles in the form of nests are prepared a little differently. Each skein needs to be tied with thread, placed on the bottom of the pan, add salt and 1-2 tbsp. vegetable oil. Pour boiling water over and put on low heat; as soon as the water boils, you need to drain the funchose in a colander and rinse with cold water.

Don't forget to trim the threads before serving.

Remember that overcooked funchose will be soggy and sticky, and undercooked funchose will stick to your teeth. Properly cooked glass noodles should be soft but elastic.

If you are preparing it for the first time, you may be disappointed with the result. With experience, you will learn how to boil funchose.

You can boil funchose in meat, vegetable, or fish broth. You cannot use saponified ones, as the noodles may become saturated with an unpleasant aroma and stick together.

Saturated broths are not the best option; dilute them with water in equal proportions.

If you are unable to boil the funchose or it sticks together before it is ready, add vegetable oil to the water at the rate of 1 tbsp. per liter Also, try to boil the glass noodles in enough boiling water, otherwise they will stick together.

Not all funchose turns out well, because a lot depends on the manufacturer. Try not to buy glass noodles that are too cheap, because if you save, you can ruin the dish.

You can buy high-quality funchose prepared in accordance with the recipes in the ABC of Taste store. Glass noodles are presented in an assortment from the best suppliers.

How to cook funchose? Funchoza: photos, recipes

Recently, Chinese cuisine has gained immense popularity all over the world. Once they have tried some wonderful dish in a restaurant, many people want to cook it at home.

So, some lovers of oriental dishes often ask the question: How to cook funchose?

General information about the dish

Before preparing funchose, you should figure out which recipes for this dish are the best and with which ingredients it is best served. This unusual name for our ears hides Chinese noodles. Many people believe that it is made from rice, but this is a mistaken opinion.

It is made from starch. Moreover, it can be made from various crops, such as mung beans, cassava, sweet potatoes, potatoes, corn, yams.

It is the starch that gives it its peculiar glassy appearance. These noodles most often have a round cross-section, but their size can vary. After cooking, it resembles almost transparent glass threads.

It gained incredible popularity in China, Japan, Korea and other Asian countries.

In our country, we are more accustomed to pasta made from wheat, so there is not yet a large assortment of funchose on store shelves. Since this is not quite ordinary noodles, it has a unique taste that must be properly combined with other products.

Useful properties of funchose

These noodles are rich in vitamins such as PP, B1, B5, B6, B2, B9, E. It contains many different micro- and macroelements. Among them there are such important substances for people as phosphorus, selenium, calcium, iron, potassium, magnesium. Funchoza, photos of which look very appetizing, is a rather high-calorie product.

So, 100 g of this noodle contains 320 kcal. Despite this, funchose is recommended for nutrition for people who want to normalize their weight. The complex carbohydrates contained in it provide the muscles with the necessary energy.

Funchoza is well absorbed, so it can be consumed not only by adults, but also by children.

Combination of flavors

Despite the fact that funchoza is quite filling, it does not have a pronounced taste, so it must be seasoned with sauces. Choose them according to your taste.

So, the Chinese, for example, prefer to use soy sauce. Funchoza noodles are great for various dishes as a side dish.

It goes well with fish and meat products, especially chicken. Funchose with vegetables and mushrooms is also excellent.

The peculiarity of preparing this dish is that it is cooked so that the noodles do not have time to dry out or stick together. In salads, many different spices and vegetable oil are added to funchose.

Paired with cucumbers or carrots, these noodles taste great. Funchoza is not salted during the cooking process.

Herbs and spices are added to various sauces with which it is seasoned.

Preparing the base

How to cook funchose? For this dish, the noodles themselves are cooked first. It is poured into boiling water and cooked, stirring continuously, for no more than 5 minutes.

If cooked for a longer period of time, it can be quickly overcooked. The readiness of the noodles can also be determined by its appearance. Funchoza becomes almost transparent and acquires a characteristic grayish tint.

The finished noodles are thrown into a sieve, since the holes in the colander are large enough for it to seep through. After the water has drained, it can be mixed with various ingredients.

Funchoza noodles can be served hot or cold. It has a neutral taste and smells almost nothing.

At the same time, it perfectly absorbs the aromas and taste of the other components of the dish.

Funchoza with veal

Funchoza with meat is a very tasty and nutritious dish. Such noodles with veal or beef are especially in demand.

For this dish the following products are needed: 300 g of meat, 300 g of funchose, 3 carrots, 2 cloves of garlic, 30 ml (2 tbsp.) sesame oil, 30 ml of lemon juice, 2 cucumbers; a bunch of greens, 30 ml soy sauce.

Cucumbers are cut into thin strips, carrots are grated. Soy sauce, lemon juice, sesame oil, taken in equal proportions, mix thoroughly. The resulting sauce is seasoned with prepared vegetables.

The meat is cut into small strips and boiled until tender for 40 minutes, after which it is removed from the broth. Cook the funchoza for 5 minutes, drain the water.

Meat, vegetables and noodles are thoroughly mixed. The dish is seasoned with chopped garlic and chopped herbs.

Funchoza noodles with lamb meat

Everyone loves this unusual dish. How to cook funchose with lamb? First of all, you need to choose the right meat.

Only young lamb or lamb is suitable for this dish. Ingredients: 600 g of meat, 600 g of funchose, 50 g of lamb fat, 1 large carrot, 1 daikon (radish), a bunch of wild garlic, 1 small fresh hot pepper, 1 onion, pickled hot pepper, 2 bell peppers, a little sesame oil, soybean sauce.

The meat is cut into small strips. The onion is cut into half rings and added to the lamb. The meat is seasoned with soy sauce and left in a warm place for 20 minutes.

Radish and carrots are grated on a coarse grater. Peppers are cut into strips.

The wild garlic is cut into small pieces. Hot peppers are thoroughly chopped. Lamb fat is melted in a frying pan and sesame oil is added to it.

Fry vegetables (except wild garlic) over high heat, stirring them constantly with a spatula. In another frying pan, fry the meat and onions. Funchoza is prepared for 5 minutes.

The water is drained from the noodles. Meat, funchose and wild garlic are added to the prepared vegetables.

All ingredients of the dish are thoroughly mixed, the pan is removed from the heat and the noodles are allowed to brew under the lid for 5 minutes. This dish is served hot.

Korean recipe for funchose

Korean-style funchoza is a wonderful dish for lovers of oriental cuisine. To prepare it you need the following products: 300 g pork, 300 g funchose, 100 ml soy sauce, 3 carrots, 1 tbsp. l. sugar, 80 g spinach, 3 large onions, 8 medium champignons, a small bunch of green onions, a piece of ginger root, sesame oil, 2 cloves of garlic, soy sauce, sesame seeds, herbs for decorating the dish.

To obtain the dressing, mix 50 ml of soy sauce, finely chopped onion, sugar, 1.5 tbsp. l. grated ginger, chopped garlic, 50 ml sesame oil, ground black pepper. The funchose boiled for 5 minutes is transferred to a deep pan, seasoned with sauce and stirred.

The onion is cut into half rings, then fried in sesame oil. The meat is cut into small pieces.

Carrots and spinach are fried separately. Champignons are cut into small pieces. The meat is fried until golden brown.

Mushrooms, 50 ml of soy sauce, pepper and some sesame seeds are added to it. The meat and champignons are stewed for 10 minutes.

Fried vegetables and meat with mushrooms are added to the funchose. All ingredients are thoroughly mixed.

The dish is heated a little over low heat, after which it is served, garnished with herbs and a slice of lemon.

Salad with funchose

The recipe for this dish is quite simple. When preparing it, everyone can combine other components to their taste.

This spicy funchose is suitable even for vegetarians. Ingredients: 3 small carrots, 300 g funchose, 3 sweet peppers, 50 ml rice vinegar, 30 ml soy sauce, a bunch of cilantro, 2 cloves of garlic, 3 fresh cucumbers, 10 ml (2 tsp) sesame oil.

Boil the noodles for 5 minutes. Place the finished funchose on a sieve to allow the water to drain completely. Carrots and cucumbers are cut into thin strips.

The pepper is cut into small slices. For the dressing, mix sesame oil, rice vinegar, soy sauce, finely chopped cilantro, and chopped garlic.

Vegetables and dressing are added to the cooled funchose. All ingredients are thoroughly mixed in a deep salad bowl. The finished dish should sit in the refrigerator for about an hour.

After this time, it can be served.

Funchoza with chicken

For this dish you need the following products: 300 g funchose, 3 chicken fillets, 3 fresh cucumbers, 3 sweet peppers, 50 ml olive oil, 3 carrots, 1 small chili pepper, 4 cloves of garlic, 50 ml soy sauce.

Boil the chicken fillet until done. The cooled meat is chopped into pieces. Cucumbers are cut into thin strips, carrots are grated.

Sweet peppers are cut into slices. For the dressing, chop the garlic. Soy sauce, chili pepper, and olive oil are added to it.

The dressing is thoroughly mixed to obtain a homogeneous mass.

Boil the noodles for 5 minutes. You don’t have to cook the funchose. It will be enough to pour boiling water over it and leave it covered for 15 minutes.

Place the noodles on a sieve and rinse a little with cold water. Long funchose can be divided into parts.

This will make it easier to eat. All ingredients are mixed in a deep bowl and filled with dressing. The finished salad must be left in the refrigerator for 2 hours.

Decorate the dish with herbs.

Funchoza with chicken can be supplemented with other ingredients that everyone chooses according to their taste. This salad complements well with smoked chicken or ham.

You can also add sausage or other boiled meat to it.

Other options for preparing funchose

Instead of the above ingredients, funchose can be prepared with pork, duck, turkey or goose meat, bacon, and sea fish. You can also make very tasty funchose with various seafood.

In this case, it is best to choose those that are often used in oriental cuisine. Meat and fish products go well with various vegetables, so everyone can safely experiment in choosing ingredients for this dish.

When selecting ingredients for this dish, you must remember that they must have a fairly rich taste that can “enrich” the funchose itself with it. Also, when preparing the dish, you should be careful with the amount of soy sauce, since its excess can completely ruin the taste of the noodles.

Also, do not salt various ingredients so as not to spoil the funchose.

Funchoza (glass noodles) - recipes with photos 1. Grate the carrots on a special grater for preparing Korean carrots or chop them into thin strips. 2. Cut the onion into half rings (smaller if possible). 3. Cut the meat into thin strips. 4. Boil the noodles - how to prepare funchose is indicated on […]

Place 500 g of sprouted soybeans in boiling water, bring to a boil again and cook for 2 minutes. Place on a sieve and cool. Add spices, mix well and let steep for 30-40 minutes. Spices: 1/2 teaspoon each of monosodium glutamate, ground red pepper, sugar, 1 teaspoon each. sesame seeds, salt, sesame […]

Herring under a fur coat - recipe. How to cook: Boil the beets, potatoes, set the eggs to cool, it’s best to do everything in advance so that everything is cold. We start cutting, the main thing in the “fur coat” is the finely chopped components! We start cooking, take a deep and wide [...]

Asian noodles made from green bean starch, funchose, are healthy and go well with a variety of foods due to their neutral taste and ability to absorb the flavors of sauce and other ingredients. Funchoza with vegetables is especially tasty. Additional ingredients can be mushrooms, meat, seafood, but adding them is not necessary. Funchose appetizers with a bouquet of well-chosen vegetables are tasty and satisfying on their own.

Cooking features

While residents of Asian countries have no questions about how to properly prepare funchoza, for many of our compatriots the technology for preparing this unusual noodle remains a mystery. Some people naively believe that it needs to be cooked like regular pasta, but this is not entirely true. The funchoza should become soft and flexible, but at the same time remain crispy. Therefore, the risk of undercooking or overcooking it always exists. To avoid troubles, you should read the advice of experienced chefs before preparing a dish.

• The method of preparing funchose depends primarily on its thickness: noodles less than half a millimeter thick are considered thin and cannot be cooked. To bring it to readiness, use the steaming method. In other words, the noodles are simply soaked in hot water for a few minutes, then removed and washed. Thicker noodles are cooked according to the same principle as pasta, but only for no longer than 5 minutes (usually 3-4 minutes is enough).
• On sale you can find funchose resembling skeins of thread or “nests”. There are special rules for cooking them: first, you need to pass a thread through the center of each skein and tie the noodles, then the skeins are dipped in boiling water, after adding a teaspoon of salt and a tablespoon of odorless vegetable oil per liter of water. In this case, the volume of water depends on the amount of funchose boiled: 1 liter of water is required for 100 g of noodles. Boil the funchose for 3–5 minutes, then wash it, shake it, remove the thread from it and cut the noodles into pieces of the required length.
• If funchose is not used to prepare a dish right away, it will dry out, so it is cooked last. If this has been done before, you need to add a little oil to the noodles and stir - this will protect against drying out and sticking.
• To prevent the funchose from sticking together during cooking, use a large saucepan with a significant amount of water. To be safe, you can add a little vegetable oil to the water.
• Soy sauce is often used to season funchose dishes. It is salty, and this is important to consider when deciding whether to cook funchose in salted water or without salt.

If the funchose is given time to brew and soak in the sauce, the dish will be tastier. However, you cannot store ready-made funchose for too long, so the snack still needs to be eaten within 24 hours after preparation. It is not advisable to prepare dishes from funchose for future use, especially if you plan to serve them hot.

Funchose salad with cucumber

• funchose – 0.2 kg;
• cucumbers – 0.2 kg;
• bell pepper – 100 g;
• carrots – 150 g;
• rice or wine vinegar (3 percent) - 10 ml;
• garlic – 4 cloves;
• soy sauce – 10 ml;
• vegetable oil – 50 ml;
• greens, sesame seeds, spices - to taste.

Cooking method:

• Wash the pepper, cut off the stalk. Cut off about half of each fruit and remove the seeds. Cut this half into strips.
• Wash the cucumbers thoroughly and cut into thin oblong pieces.
• Peel and chop the carrots on a grater specially made for making Korean salads.
• Crush the garlic with a special press. Finely chop the greens. Mix garlic and herbs with sesame seeds and selected spices. Paprika, hot red pepper, and coriander work well.
• Add oil, soy sauce and rice vinegar to the spicy and tangy mixture. If you don't have rice vinegar, replace it with wine vinegar by mixing it with half a teaspoon of sugar.
• Boil or steam the funchose until tender. Mix it with vegetables.
• Season the dish with the resulting sauce. Place in the refrigerator for an hour so that the vegetables and funchose are lightly marinated.

Funchose salad with cucumber is one of the simplest and most common starch noodle snacks. It is chosen by fans of Asian cuisine and simply those who love spicy and light dishes.

Funchoza with chicken fillet and vegetables

• funchose – 80 g;
• Brussels sprouts – 100 g;
• cauliflower – 100 g;
• carrots – 70 g;
• celery root – 20 g;
• leek – 30 g;
• garlic – 2 cloves;
• ginger root – 2 cm;
• chicken fillet – 0.2 kg;
• soy sauce – 10 ml;
• cayenne pepper - to taste;
• chicken broth – 150 ml;
• vegetable oil – 20 ml.

Cooking method:

• Wash the Brussels sprouts and cauliflower, dry, boil until half cooked, cool and cut into cubes.
• Finely chop the onion and celery root.
• Peel and grate the carrots using a special grater for making Korean salads.
• Peel the ginger root and chop it with a knife.
• Cut the garlic into thin slices.
• Wash, dry, cut the chicken fillet into small cubes (no more than 1 cm).
• Heat oil in a frying pan, add ginger, garlic and celery root. Fry them for 5 minutes, then carefully remove from the oil.
• Place the chicken in a frying pan with aromatic oil and fry for 5 minutes.
• Add vegetables (two types of cabbage, onions, carrots). Fry them together with the chicken for 5 minutes, then pour the broth into the pan and simmer the vegetables with chicken fillet over low heat under the lid for 10 minutes.
• While the dish is stewing, prepare the funchose. It is better to choose a thin one and steam it for a few minutes. Cut the finished funchose into pieces up to 5 cm long.
• Place funchose in a frying pan, add soy sauce and pepper, stir. Cook the dish with funchose for 2–3 minutes, no more.

Funchoza with chicken and vegetables prepared according to this recipe will taste better when served hot. It should be served as a second dish immediately after cooking, before it has cooled down.

Funchoza with vegetables and chicken gizzards

• funchose – 0.25 kg;
• chicken stomachs – 0.35 kg;
• bell pepper – 0.25 kg;
• carrots – 150 g;
• onion – 150 g;
• asparagus – 100 g;
• fresh parsley – 50 g;
• flour - how much will be needed;
• sour cream – 80 ml;
• salt, spices - to taste;

Cooking method:

• Rinse the chicken gizzards thoroughly. Dry them with paper towels.
• Heat oil in a frying pan. Dip the stomachs in flour and fry until golden brown over fairly intense heat, without covering the pan with a lid.
• Peel the onion and cut into thin half rings. Add to stomachs. Fry them together with the onion for 5 minutes.
• Bulgarian pepper, removing seeds and stalk, cut into thin strips.
• Peel the carrots and grate on a special grater.
• Cut the asparagus into thin strips.
• Add the vegetables to the gizzards, continue to fry for 5 minutes, reducing the heat.
• Add sour cream, salt and spices, stir. Cover with a lid and simmer for 10 minutes over low heat.
• Prepare funchose according to the instructions on the package, cut it into pieces and add to the pan.
• Cook for 2-3 minutes.

The dish prepared according to this recipe turns out to be satisfying. It is served as a separate dish for lunch or dinner. However, it should be hot, so you shouldn’t make it in advance. Parsley is used for decoration when serving.

Funchoza with vegetables and cheese

• funchose – 0.2 kg;
• green beans – 0.2 kg;
• asparagus – 150 g;
• spinach – 50 g;
• carrots – 150 g;
• hard cheese – 100 g;
• salt, spices - to taste;
• vegetable oil - how much will be needed.

Cooking method:

• After peeling the carrots, grate them on a special grater for Korean salads.
• Heat the oil in a frying pan and fry the carrots in it until soft.
• Add beans, finely chopped asparagus and spinach to the carrots. Fry the vegetables over low heat until cooked.
• Boil the funchose until tender, following the instructions on the package. It is better to cook with the addition of salt.
• Add funchose to vegetables.
• Grate the cheese on a fine grater and pour half of it into the frying pan. Mix everything, remove the pan from the heat.

Place the dish on plates and sprinkle with the remaining cheese.

Warm funchose salad with eggplant

• funchose – 150 g;
• eggplants – 0.4 kg;
• bell pepper – 0.4 kg;
• Korean carrots – 50 g;
• salt, pepper - to taste;
• vegetable oil - how much will be needed.

Cooking method:

• Peel the eggplants and cut into strips using a vegetable peeler. Fill with water, dissolving salt in it (a teaspoon per liter). After 10 minutes, rinse the eggplants and let the water drain from them.
• Cut the bell pepper into quarters of rings.
• Heat the oil in a frying pan and fry the eggplants and peppers until tender.
• Boil the funchose according to the instructions on the package.
• Mix funchose with vegetables, pour over the remaining oil in the pan, add salt and season to taste.

Funchose salad with bell peppers and eggplants can be served either warm or cold - this appetizer will be delicious in any form. If desired, you can add a little soy sauce mixed with crushed garlic to the salad. In this case, its taste will be more piquant.

You can prepare many different dishes from funchose and vegetables. It can be added to vegetable soup shortly before it is ready, stewed with vegetables, or used to make a salad. Such dishes have a spicy taste, are filling and at the same time light.

Expanding a family's daily menu can be difficult. There are universal dishes that everyone eats, but they get boring. Learn how to cook funchose, these clear Chinese noodles are unique in their versatility. It can be seasoned with various sauces and served with meat, vegetables and seafood. This dish will add a pleasant variety to your diet.

How to cook funchose: chefs' secrets

How long to cook different types of funchose

Glass noodles come in different types. It is distinguished both by thickness and by the main product. It is made from rice and starch. It is believed that this pasta became the ancestor of famous Italian dishes.

How to cook funchose so that it does not stick together or boil over:

1. Thin pasta less than 0.5 mm thick should not be cooked. It is poured with boiling water in a deep container and covered with a lid. After 3-5 minutes it will become transparent and completely ready for use. It does not need to be washed or filled with oil. Pour sauce over the dish, add meat and vegetables and serve. It can also be added to the soup at the last stage of cooking.
2. Thicker pasta should be cooked in plenty of boiling water. Cooking time 2-4 minutes, until transparent.

Do not increase the cooking time. Funchoza should remain flexible, but a little hard.

How to cook funchose at home: general rules

Properly cooked glass noodles are the basis of many delicious and exotic dishes. Its preparation is slightly different from the usual:

• cook it in a very large amount of water, and it should boil strongly;
• add a spoonful of vegetable oil to the cooking water: this will help prevent thin threads from sticking together;
• prepare as many servings as you can eat in one sitting; during storage, the funchose sticks together and turns into an inedible lump;
• the finished glass noodles become transparent with a slight grayish tint;
• pay attention to the packaging, it should indicate the cooking time or other method of preparing a specific type of noodle;
• the finished dish is washed with a stream of ice water; it is better to prepare a ladle with ice in advance - this will allow it to quickly cool and separate;
• You can only grind funchose in its finished form; do not try to break it raw, like spaghetti.

Follow these simple rules and you will quickly learn how to cook exotic dishes at home.

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 texture. 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

The classic Asian recipe allows for some variations. 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 cooked 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:

• Funchoza - packaging;
• Korean-style carrots - 100 g;
• A couple of cloves of garlic;
• Fresh bell pepper;
• Spoon of vinegar;
• Vegetable oil.

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 pan 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.

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