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Cooking funchose at home with vegetables. Successful recipes for homemade funchose: salads and main courses

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.

Glass noodles - 300 grams
Carrots - 300 grams
2 medium-sized cucumbers
2 red bell peppers
1-2 cloves of garlic
Some fresh herbs

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

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.

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

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.

Funchoza - 200 grams
Green beans - 200 grams
Asparagus - 150 grams
Frozen spinach - 4 cubes
Hard cheese - 100 grams
Carrots - 1 pc.
Fresh herbs - 3 sprigs
Sea salt and pepper
A little vegetable oil

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.
The rest of the cheese with chopped herbs is used to decorate the funchose with vegetables 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.

Carrots - 1 pc.
Chicken gizzards - 350 grams
Sweet red pepper - 1 pc.
Crimean sweet onion - 1 pc.
Asparagus - 100 grams
Funchoza - 250 grams
Parsley - a bunch
Salt, spices
A little oil for frying
Tablespoon of flour
Fat sour cream - 80 grams

Wash the chicken gizzards, dry 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.

Boiled or frozen shrimp - 400 grams
Funchoza - 200 grams
Fresh tomatoes - 4 pcs.
Green onion feathers - bunch
Garlic clove
Soy sauce - 50 ml.
Sesame - tablespoon
A little vegetable oil
Spices and salt

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.

Asian cuisine is distinguished by its originality. One of the unusual dishes is Funchoza bean noodles. There are many recipes for preparing funchose at home, because it is a universal product and can be combined with various spices, vegetables, poultry, and meat.

Preparing to cook

The product is based on starch obtained from golden mung beans. The spread of funchose in the world began from China, which is why it is still considered a national Chinese dish. Mung beans are also grown in India, Korea, and Japan. Thus, we can unite opinions and say with confidence that funchose comes from Southeast Asia.

Due to the fact that it is made from starch, it received a second name - glass or starch noodles. And this is not surprising, because after cooking, it presents thin, white threads of a transparent (glass) appearance.

The composition includes not only mung starch, but also other legumes: yam, cassava, caina.

How to cook

Funchose can be used in preparing first and second courses, salads or side dishes. It is easy to prepare - add dry noodles to boiling water, boil for 3-5 minutes, drain in a colander and rinse with cold water.

You don’t have to cook it, just pour boiling water over it and let it brew for 15-20 minutes.

The most popular recipes are those with chicken, fresh carrots and cucumbers. It is recommended to serve warm. Cooled noodles stick together and lose their appearance.

Calorie content

Caloric content in dry form is quite high. 100 grams contain about 335 kcal. If cooked, the calorie content drops sharply to 85 kcal per 100 grams.

If we take into account that funchose is not eaten separately, then the calorie content of the finished dish depends on all the ingredients. For example:

with mushrooms – 105 poop;
with vegetables – 100 kcal;
with pork – 150 kcal;
with beef – 135 kcal;
with cheese – 120 kcal.

The most high-calorie dishes with pork.

Classic Korean funchose with vegetables

Ingredients:

funchose vermicelli – 100-150 g;
vegetables – carrots (1 pc.), fresh cucumber (1 pc.), garlic (4 cloves);
greens - parsley, dill (1 sprig each);
olive oil – 4 tablespoons;
2 teaspoons of dry spices (dried garlic, ground red and black pepper, ground coriander);
salt to taste.

How to cook:

Vermicelli is soaked in hot water for 5-7 minutes.
Place in a colander, rinse in cold water and allow time for excess water to drain.
Vegetables are prepared: carrots and cucumbers are chopped into thin strips. It is better to buy a special grater for Korean salads. The greens and garlic are chopped as finely as possible.
Place the chopped carrots in a separate container and mix with your hand until the juice appears.
Prepare the dressing: mix all the spices, salt, vinegar, olive oil.
In a separate container, the noodles are combined with all the products, everything is filled with dressing. Then the contents are thoroughly mixed.
For final readiness, the dish is left for 2 hours to infuse.

Classic Korean funchose with vegetables is ready. Can be served.

Video recipe

Chicken recipe in a frying pan

Ingredients:

half a package of glass noodles;
1 large carrot;
a head of red onion;
220 g chicken fillet;
15-20 g fresh garlic;
40-45 ml soy sauce;
a third of a teaspoon of Chinese Five Spice seasoning;
10 g toasted sesame seeds;
30 ml sesame oil.

Preparation:

The chicken fillet is cut into elongated, thin pieces and dried on a paper napkin.
Vegetables. First, the onions and carrots are peeled, then chopped into thin strips. For chopping root vegetables, it is better to use a roko grater, and for onions, a shredder grater.
Funchoza. Pour into a separate container, pour boiling water over it, and close with a lid. Should sit for 5 minutes. To drain the water, place it in a colander.
Preparing the frying pan: put on maximum heat, let it warm up, add sesame oil, heat for 2 minutes. Then add the onion and fry for 2 minutes.
After the onions are ready, chicken pieces are placed in the pan. The meat and onions should be fried for 8 minutes with constant stirring.
After the meat, add carrots and fry for another 4 minutes. After this time, noodles are added. All products are thoroughly mixed and fried for 2 minutes. Afterwards you can turn off the fire.
Before serving, add spices. Pour in soy sauce, grated garlic, and sesame seeds. If desired, you can add finely chopped herbs.
The frying pan is closed with a lid, the contents are infused for 5 minutes.

Funchose salad with chicken and vegetables

Ingredients:

vegetables: 2 potatoes, 1 carrot, 1 onion, 4 cloves of garlic;
sauces: soy – 6 tablespoons, oyster – 2 tablespoons;
spices: 1 teaspoon each of grated ginger, dry chili pepper and sesame seeds, black pepper and salt to taste;
chicken – 1 piece, weighing (1.5-2 kg);
funchose noodles – 100 g;
oyster mushrooms – 200 g;
green onion stalks - 4 pieces;
rice wine - 2 tablespoons;
sesame oil – 1 tablespoon;
plain water – 600 ml.

Preparation:

Sauce. Pour soy sauce into one container, add garlic passed through a press. Then add grated ginger, pepper, salt, oyster sauce, and rice wine. If this is not the case, you can replace it with regular dry grape.
Chicken. The carcass is thoroughly washed and chopped into small pieces. Place in a saucepan, add sauce, and put on fire. When the sauce boils, reduce the heat to low. Cover the pan with a lid and leave for 15 minutes.
The noodles are prepared using the technology described above.
Vegetables. Peeled, washed, cut into large slices. Add to the pan with the chicken.
All ingredients are thoroughly mixed and cooked until the vegetables are ready.
When the contents are ready, add sesame oil, sesame seeds, and funchose.
Cover the pan with a lid and leave until fully cooked for 2-5 minutes.

Before serving, add green onions.

Glass noodles with meat and vegetables

The recipe is for two people. There is no salt in the composition, because soy sauce will give the meat a unique taste and replace it.

Ingredients:

2 skeins of noodles;
1 kg pork;
onions – 3 heads;
carrots – 1-2 pieces;
1-1.5 tea glasses of soy sauce;
1 tsp. ground coriander;
vegetable oil - for frying meat;
water.

Preparation:

The noodles are prepared in the usual way.
The pork is washed, dried on a paper napkin, and cut into long, thin strips.
Vegetable oil is poured into a frying pan and placed on the fire to heat. The meat is placed in it and fried for 15-20 minutes. During the process, the pork releases juice, so it is better to fry in an open frying pan.
After 5-10 minutes, add soy sauce and reduce heat to low. In this mode, the contents should boil. When the gravy has boiled, close the container with a lid and simmer for 15-20 minutes.
When the pork becomes soft, add onions pre-cut into half rings and grated Korean carrots.
Under the lid, simmer everything over low heat until fully cooked.
To serve, take a plate, put a portion of funchose, pork on top, pour soy sauce gravy. It is advisable to add fresh or pickled vegetables.

Seafood recipe

Culinary experts say that pasta with seafood always tastes better if there is a lot of the latter.

Ingredients:

100 g funchose;
sweet pepper – 2 pcs.;
cherry tomatoes – 5 pcs.;
onion – 1 head;
2 cloves of garlic;
frozen green peas – 50 g;
500 grams of seafood cocktail;
1 kg king prawn;
1 tablespoon olive oil;
2 tablespoons soy sauce.

Preparation:

Prepare funchose according to a well-known recipe.
Boil the shrimp. If with a shell, then clean it after boiling. If already peeled, then 500 grams is enough. Cook for no more than 2 minutes.
Onions and garlic are peeled and finely chopped. The pepper is washed and cut into strips.
Place the onion and garlic in a frying pan, add oil, fry for 3 minutes over high heat, stirring constantly.
When the onions and garlic are ready, add the vegetables. Afterwards everything is fried for about 5 minutes.
When the vegetables are fried, add pasta, sauce, ground pepper, and mix everything thoroughly.
At the last stage, seafood cocktail and shrimp are added.
Simmer the dish over low heat for 7-10 minutes.

How to make funchose soup

The recipe is simple and even a novice housewife can do it.

Ingredients:

350-400 g chicken fillet;
100 g noodles;
1 onion;
100 g of Chinese cabbage;
salt and pepper to taste.

Preparation:

We process the chicken fillet, wash it, and place it in a pan with water. After boiling, add salt and cook for 30-40 minutes.
While the fillet is cooking, chop the vegetables.
Remove the finished chicken from the pan and cut into portions.
Add funchose to the broth and boil for 7-10 minutes.
Add pieces of chicken fillet to the soup and simmer over low heat. You can add fresh herbs before serving.

Video recipe

The benefits and harms of funchose

Glass noodles have properties both beneficial to the body and harmful.

The composition contains vitamins of group “B”, which stabilize the functioning of the nervous system, vitamin “PP”, which improves the condition of the circulatory system. It contains amino acids that promote the formation of new cells.

More and more Asian dishes are appearing on our tables. Quite recently, sushi and rolls were new to us, now we are mastering funchose dishes. In appearance, it is a very thin long vermicelli of white color, with a slightly gray tint. There are other pasta shapes on sale - nests, shark fins. Funchose dishes are widespread in all Asian countries, but Thailand is considered its homeland. The original Asian funchose is made from starch produced from mung beans, cassava, yams and other plants with a high starch content. When boiled, it loses its color and becomes transparent, as if “glassy”.

Our stores often offer rice funchose made in China; it remains white when cooked. This is a very high-calorie product; 100 grams of raw noodles contain 320 kilocalories. Funchose must be prepared in a large volume of water; it absorbs a lot of moisture, its calorie content is reduced to 87 kilocalories/100 g. This noodle does not have a pronounced taste, but perfectly absorbs the aromas of other products. This quality makes it a delicious side dish. Funchoza prepared at home is served with a variety of additives, seasonings and sauces.

Since the product is still unusual for us, it is necessary to answer the question: the benefits and harms of funchose, what is more? Glass noodles contain a variety of vitamins and microelements and are a quick source of energy. Vitamins B, PP, E are extremely important for the normal functioning of the body. It also contains zinc, calcium, potassium, magnesium and other trace elements that support heart function. Thanks to the high fiber content, the functioning of the digestive tract improves, the body is cleansed of harmful waste and toxins. The functioning of the cardiovascular system is normalized, and the condition of blood vessels improves.

Fans of funchose claim that it is an excellent antidepressant, rejuvenates the body, and improves the condition of hair and nails. It does not contain gluten and can be consumed by patients suffering from intolerance to this substance. Glass noodles improve the functioning of the thyroid gland and prevent the development of cancer cells. Moderate consumption of funchose will not harm your health. People who are prone to constipation need to be careful.

Cooking secrets

How to prepare funchose correctly so that it does not stick together or boil over?

Please note the manufacturer, the original funchose is produced in Thailand. There must be instructions in Russian. Carefully study the composition of the product; beans must be indicated. If the noodles consist of rice and corn, it is rice funchose, it has a different taste and properties. High-quality noodles are translucent and have a slight gray tint. It is very fragile and has a slight nutty aroma. If the noodles are plastic, bend easily, or have an unusual odor, set the packaging aside.
It is very important to comply with storage conditions. Must be stored in a dry and cool place. With high humidity, funchose loses its quality; keep it in an airtight container, away from sharp-smelling foods.
You don't know how to cook funchose? Prepare a large saucepan; you will need a large amount of water. Just pour boiling water over thin noodles for a few minutes. If the diameter of the pasta is more than 1/2 millimeter, it must be boiled. The cooking time is indicated on the package; no need to increase it. You can add a couple of tablespoons of odorless vegetable oil to the pan to prevent sticking.
The funchose side dish is prepared for one time; during storage it sticks together and looks unappetizing.
Before preparing funchose, prepare ice water. Rinse the noodles, they will cool quickly, be crumbly.

This treat can diversify your diet and quickly and easily feed your family.

Vegetable salad

Funchoza is prepared in a variety of ways; it can be used as an appetizer, soup, or main course.

It is often used in all kinds of salads; it harmonizes well with vegetable and meat components.

Ingredients

Salad with funchose is prepared very quickly:

thin vermicelli - 200 grams;
fresh cucumbers – 2 pieces;
sweet red pepper – 1 piece;
carrots – 2 pieces;
garlic – 2 cloves;
vinegar – 1 dessert spoon;
vegetable oil – 50 ml;
salt, spices, soy sauce.

Cooking method

Prepare vermicelli according to package instructions:

Wash the vegetables and cut into strips.
Fry them in vegetable oil, add chopped garlic. Add salt and vinegar.
Stir, season with soy sauce.

Cool the appetizer thoroughly and let it soak for half an hour. A simple salad with funchose is ready. The chilled, aromatic dish can be served.

Funchoza with meat (pork or beef)

It is better to prepare a salad with funchose and meat in advance, give it time to brew in the refrigerator, and soak thoroughly. The salad is aromatic, spicy, satisfying.

Ingredients

Funchoza with meat is prepared with pork or beef:

meat fillet – 0.5 kilograms;
funchose – 0.25 kilograms;
bell pepper, onion, carrot, fresh cucumber - one piece each;
garlic - four cloves;
vegetable oil – 120 milliliters;
salts, sugar, seasonings.

Cooking method

First, prepare the meat:

Rinse the fillet, remove unnecessary fat and veins, cut into thin strips. If you have funchoza with beef on your menu, it is better to marinate the meat. Mix soy sauce with salt and spices, add a little water and place the meat in the marinade for three hours. The beef will become tender and softer.
Wash and peel the carrots, peppers and cucumbers, cut them. You can grate the carrots on a Korean grater and the salad will look beautiful.
Salt the vegetable mixture, add sugar, lightly remember to release the juice.
Fry the diced onion. When it browns, add chopped garlic.
Mix all the vegetables, pour in the remaining soy sauce. The meat roast is ready.
Simmer the meat cut into slices in a frying pan under the lid until fully cooked, mix with frying.
Boil noodles according to package instructions. Mix it with meat and vegetables.

Taste for salt, add salt if necessary, season with spices, and garnish with fresh herbs. Funchoza with pork or beef should be infused, its taste will become richer and more intense.

Korean funchose sauce

Since funchose has virtually no taste, it is necessary to prepare a fragrant and spicy dressing for it. You can buy ready-made sauce for funchose in the store, but at home you can choose the ratio of ingredients to your liking. Mix sesame oil, soy sauce, hot pepper and ground coriander in equal proportions. Let the funchose dressing sit in the refrigerator. You can add it to salads or hot dishes.

It’s quite easy to prepare funchoza in Korean, the main thing is to make the right sauce.

Ingredients

This sauce can also be used to dress other salads:

refined vegetable oil – 500 milliliters;
sugar – 40 grams;
vinegar - 160 milliliters;
ground black pepper, ground coriander, chopped ginger - half a teaspoon each;
salt – level teaspoon;
citric acid – half a teaspoon;
chili pepper – 1/2 piece;
garlic – 2 cloves.

Bring 200 milliliters of water to a boil, dissolve salt and sugar in it. Add all other ingredients, stir, bring to a boil. Cool covered. Pour this sauce over the boiled noodles, the Korean funchose is ready.

This recipe uses funchose with mushrooms, resulting in an extremely tasty soup that can be prepared during fasting.

Ingredients

We use regular mushrooms:

oyster mushrooms or champignons – 300 grams;
funchose – 150 grams;
carrots – 1 piece;
onions, tomatoes - 2 pieces each;
garlic - four cloves;
soy sauce – 100 milliliters;
salt.

Wash, peel and chop all vegetables and mushrooms. Fry in a frying pan in heated vegetable oil, pour in soy sauce. Chop the garlic, add to the vegetables, and simmer for 3-4 minutes. Meanwhile, boil water (approximately 500 ml) in a saucepan, transfer the fry into it and cook for a couple of minutes. Add noodles and simmer for another three minutes. Take a sample and add salt if necessary. Don't forget that soy sauce contains a lot of salt. An appetizing light soup with funchose is ready. It is advisable to cook it at once; after heating, the taste deteriorates.

This hot appetizer will become a signature dish on any holiday table. Funchoza with shrimp has such an exquisite taste and aroma that it will not leave anyone indifferent. You can add any vegetables to this dish, such as eggplant or cauliflower, and you will get a new taste every time.

Ingredients

If desired, you can add pieces of chicken meat:

noodles – 200 grams;
carrots, onions, bell peppers - one each;
shrimp – 350 grams;
garlic - three cloves;
ginger root – 25 grams;
vegetable oil – 100 milliliters;
soy sauce – 25 milliliters;
salt, pepper, seasoning for pilaf;
cilantro, parsley.

Pour boiling water over the noodles and leave for a few minutes. Once it becomes translucent, drain the water. Lightly dry the noodles and fry them in a frying pan, adding a tablespoon of soy sauce. To prevent it from sticking, it is necessary to stir constantly. Frying time is two minutes. Boil and peel the shrimp. Chop all vegetables except ginger into strips, grate the ginger on a fine grater. Fry the vegetables, add the pilaf mixture, garlic and soy sauce. Simmer for 3-4 minutes, add finely chopped herbs. Fried funchose is poured with this sauce. Place on a spacious platter and garnish with shrimp. Funchoza with vegetables and shrimp is served warm, invite your family to the table.

This delicious dish can be prepared in just a quarter of an hour. Seafood lovers won't want to miss this recipe.

Ingredients

This amount of food makes 4 servings:

sea cocktail (octopus, mussels, squid, shrimp) – one package weighing 400 grams;
funchose –250–300 grams;
broccoli (can be replaced with cauliflower) – 200 grams;
soy sauce -1/2 cup;
black pepper – 1/2 teaspoons;
hot chili pepper - on the tip of a knife;
garlic - one clove;
chopped nuts – 1/2 cup;
salt;
sugar – 1/2 teaspoon.

Cooking method

Remove frozen seafood from the freezer:

Disassemble the cabbage into inflorescences, boil in salted water until half cooked, drain the water, and pour ice water over the cabbage.
Pour boiling water over funchose for 5 minutes, place on a sieve.
Fry seafood in a small amount of vegetable oil. For this, 5-7 minutes are enough, it is important not to over-simmer them. Excess liquid can be drained. Combine funchose and seafood.
To prepare the funchose sauce, mix sugar, spices and pepper with soy sauce. Pour the contents of the frying pan over it, stir, and keep on low heat for 2 minutes.
Dry the nuts and crush them into the finished dish.

Funchoza with seafood is delicious hot. You can sprinkle it with herbs.

Funchoza with chicken and carrots

To prepare a hearty and tasty dish for lunch, we’ll use a slow cooker.

Ingredients

If you want to prepare a less calorie dish, take chicken breast:

chicken – 300 grams;
funchose – 200 grams;
onion - one head;
carrots, bell pepper – 2 pieces each;
water – 3/4 cup;
butter – 50 grams;
salt, spices.

Funchoza with carrots and chicken is quite simple to prepare. Cut the fillet into small slices. Grate the carrots, chop the onion and pepper. Place all prepared products, except noodles, into a bowl and stir. Select the “quenching” mode. After 45–50 minutes, add funchose, stir and keep in the slow cooker for another 10 minutes. Pour soy sauce over the dish directly on the plate and garnish with parsley. Funchoza with chicken and carrots is ready. Bon appetit!

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.

Rating: (5 Votes)

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.

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.

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.

Glass noodles - 300 grams
Carrots - 300 grams
2 medium-sized cucumbers
2 red bell peppers
1-2 cloves of garlic
Some fresh herbs

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

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

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

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

Funchoza - 200 grams
Green beans - 200 grams
Asparagus - 150 grams
Frozen spinach - 4 cubes
Hard cheese - 100 grams
Carrots - 1 pc.
Fresh herbs - 3 sprigs
Sea salt and pepper
A little vegetable oil

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.
The rest of the cheese with chopped herbs is used to decorate the funchose with vegetables when serving.

Recipe 4: Funchoza with vegetables and chicken gizzards

Carrots - 1 pc.
Chicken gizzards - 350 grams
Sweet red pepper - 1 pc.
Crimean sweet onion - 1 pc.
Asparagus - 100 grams
Funchoza - 250 grams
Parsley - a bunch
Salt, spices
A little oil for frying
Tablespoon of flour
Fat sour cream - 80 grams

Wash the chicken gizzards, dry 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

Boiled or frozen shrimp - 400 grams
Funchoza - 200 grams
Fresh tomatoes - 4 pcs.
Green onion feathers - bunch
Garlic clove
Soy sauce - 50 ml.
Sesame - tablespoon
A little vegetable oil
Spices and salt

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.

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