Step-by-step recipe for funchose. How to cook funchose? Funchoza: photos, recipes. Lenten mushroom soup

Having encountered transparent packages with skeins of transparent noodles on a store shelf for the first time, the housewife wonders how to prepare funchoza correctly. Korean noodle salads, which are sold ready-made, look and smell so delicious, but they are also expensive. Is it possible to prepare them at home?

Thin and delicate strings of noodles with a completely neutral taste go well with various additives from vegetables, meat or seafood. Funchose salads can be prepared and eaten both warm and cold. And, of course, you can and should cook them yourself, adding spices and ingredients to your taste. You just need to know some of the subtleties of handling “glass noodles.”

The method of boiling depends on the thickness of the funchose threads. Very thin noodles, up to 0.5 mm thick, should be placed in a bowl and poured with boiling water for 5-7 minutes. Leave it covered. When the funchose becomes transparent and elastic, drain the water and use the noodles as required by the snack recipe.

Here's how to cook larger funchose:

• boil water at the rate of 1 liter per 100 g of dry noodles;
• add salt (1 tsp per 1 liter) and pour in vegetable oil(1 tbsp);
• Place the noodles in boiling water and cook for 3-4 minutes until translucent, assessing the taste for readiness: it stops sticking to the teeth, but remains elastic.

Place the funchose on a sieve and rinse with cold water, allow excess liquid to drain and use when preparing the dish. If desired, you can cut it with a knife into short strips or leave it as is, with long threads.

What to do next: recipes for snacks with Korean noodles

The simplest thing is easy recipe salad with Korean carrots and cucumber.

Light salad

It will require:

• funchose - 100 g;
• ready Korean carrots— 50-60 g;
• soy sauce - 1 tbsp;
• garlic - 2 cloves;
• fresh cucumber - 1 pc. about 150 g;
• vegetable oil (sesame, sunflower, olive) - 1 tbsp.

There is no need to add salt and pepper to this salad - there is enough salt in soy sauce, and Korean carrots and garlic will add spiciness. Therefore, you only need to cut the cucumber into thin strips, crush it with a knife and finely chop the garlic cloves. Combine the noodles and vegetables, carefully stirring the salad, add soy sauce and oil and mix again.

Making salads with other ingredients will take a little time, but the results will always be worth it.

How to cook funchose with vegetables?

Vegetable salads with Korean noodles are suitable for dietary nutrition or fasting. Preparing funchose with vegetables is not difficult: thinly sliced ​​​​products are fried instantly, and combining them with funchose is even easier.

For Asian vegetables with noodles you need:

• bell pepper yellow and red - 100-150 g each;
• celery stalks - 100 g;
• carrots - 150-200 g;
• onion - 200 g.

Prepare vegetables and cut into small strips. For carrots, it is best to use a special grater for Korean salads, but if you don’t have it, you can simply grate it on a coarse grater.

Thinly slice the celery like this: cut the stalk crosswise into pieces of 5-7 cm, halve them lengthwise and cut into strips very thinly. The onion can be cut into half rings across the onion or into “feathers” - cutting it in half lengthwise and also lengthwise, cutting into thin strips.

Heat vegetable oil (1-2 tbsp) and quickly fry the onion for 2 minutes. Place carrots in the pan for 3 minutes and celery for 2-3 minutes. Add bell pepper and mix it with vegetables. Fry for another 3 minutes, focusing on the readiness of the carrots: they will stop crunching, but should retain their cut shape.

For the sauce, mix 1 tbsp. l. rice vinegar (ordinary 6% will do), oyster or soy sauce, sugar and starch. Add tomato sauce or ketchup (3-4 tbsp), curry powder (1/2 tsp), mix the ingredients and pour in about 1 glass of cold water. Add the resulting mixture to the vegetables and bring everything to a boil. If necessary, add salt to taste.

Serve the vegetables with funchose, placing noodles on a plate and placing a heap of vegetables in the sauce on top. To prepare versions of this dish, any vegetables that your household likes are suitable. By changing their composition, you can diversify funchose snacks with vegetables, preparing them with zucchini, eggplant, and different types cabbage and radish, adding shiitake or oyster mushrooms.

The basic rule when cooking vegetables is quick frying.

Another salad recipe - with omelet

To diversify snacks, housewives usually prepare several types of salad.

For example, like this:

• funchose - 100 g;
• tomatoes - 200 g;
• fresh cucumber - 200 g;
• raw egg - 1 pc.;
• red bell pepper - 150g;
• soy sauce - 2 tbsp;
• Yannem seasoning to taste.

Beat the egg well and add 1 tbsp. cold water or milk, pour into a greased and heated frying pan, bake the omelette over low heat and turn it over, frying the other side. Cut vegetables into thin strips, tomatoes and omelette into cubes. Mix with prepared funchose. Dilute the paste soy sauce and pour over the salad.

You can also cook soup with funchose

There is nothing complicated about making soups either. The peculiarity of Korean soup is that funchose must be added to it already boiled.

In addition to this, you will need:

• ready chicken broth- 4 glasses;
• raw chicken fillet - 100 g;
• raw chicken egg - 1 piece;
• zucchini weighing about 0.5 kg;
• soy sauce - 2 tbsp;
• sesame oil - 1 tbsp;
• garlic - 2-3 cloves;
• Yannem seasoning or chili pepper, spices to taste.

Cut the zucchini into small cubes. Pour oil into the pan and simmer the zucchini with soy sauce and garlic until transparent. Cut thin slices of chicken fillet and simmer it a little with vegetables. Add broth, bring to a boil and cook for 10 minutes over medium heat. Whisk the egg and slowly pour it into the broth, stirring constantly. Boil for another 5 minutes and add boiled funchose to the soup. Season the paste with yangnem, add spices and adjust the taste with salt. Remove from heat and leave for a few minutes to allow the soup to simmer. Serve sprinkled with green onions.

Tip: Yannem paste is used in many Korean dishes Oh, and its preparation is quite accessible at home: mix ground red pepper (2 tbsp) with salt and sugar (1 tsp each). Pour the mixture with hot boiled water (1 tbsp) and let it swell for 5 minutes, add garlic (2 cloves), passed through a press and mix.

Prepared for future use, this seasoning can be stored for a very long time in the refrigerator and will always be on hand when preparing Korean dishes. When adding it, you must remember that it already contains salt and you need to add salt to dishes with its addition after the pasta and soy sauce have been added to them.

How to cook funchose with meat or seafood?

The combination of Korean noodles and aromatic spicy fried meat is also very harmonious. Prepared using techniques asian cuisine This dish is very tasty and healthy. A small amount of fat and a combination of vegetables, noodles and meat or seafood makes main courses and hot snacks with funchose very light.

To prepare funchose with meat, use the following recipe:

• funchose - 150-200 g;
• onion - 100 g;
• carrots - 150-200 g;
• spinach - 50 g;
• pork - 300 g;
• sesame seed - 2 tbsp;
• mushrooms - about 100 g;
• vegetable oil for frying;
• dressing for funchose.

Prepare the dressing from garlic (2 cloves), soy sauce and sesame oil (2 tbsp each), sugar (0.5 tsp) and ginger (1 tsp). Ginger can be taken dry, fresh or pickled and chopped. Mix everything and season the boiled noodles with the mixture. Leave to infuse.

Cut the pork into cubes, the onion into “feathers”, grate the carrots on a salad grater. Quickly fry the onions and carrots in vegetable oil (1-2 tbsp), add spinach leaves and remove from heat. Separately, fry mushrooms (shiitake or oyster mushrooms), cut into strips, and pork, adding soy sauce and sesame seeds. Simmer the meat for 10-15 minutes until soft and add vegetables and funchose. Heat through and serve.

This recipe can be used to prepare funchose with chicken. You just need to replace the pork with chicken fillet in the same quantity.

For variety, you can prepare funchose in Korean with seafood. You need to take:

• funchose - 200 g;
• seafood, sea ​​cocktail etc. 300 g;
• 1 piece each medium-sized onions, bell peppers and carrots;
• garlic - 2-3 cloves;
• vegetable oil - 2 tbsp;
• soy sauce 4 tbsp;
• lemon juice about 2 tbsp.

Thaw seafood and marinate it in soy sauce (2 tbsp) and lemon juice. Boil the noodles, thinly slice and fry the vegetables. Add seafood and continue cooking for another 7 minutes. At the end, add funchose and add 2 tablespoons of soy sauce, simmer for another couple of minutes and serve hot.

Funchoza is a universal ingredient for soup and salad. It is used as a side dish for both meat and seafood. Cooking dishes with it is not so difficult, but what comes out as a result is always unusual and tasty.

Although funchose is often considered Chinese noodles, its homeland is the entire Southeast Asia, where mung grows. It consists of long white threads that are rolled into rings. When cooked, it acquires a translucent appearance, which led to the popular name “glass”.

These noodles are quite a nutritious dish with a high carbohydrate content. The calorie content of funchose is 320 kcal per 100 g of product.

A significant amount of vitamins B and PP contribute to improved functioning of the nervous and circulatory systems. The significant content of various macro- and microelements (manganese, zinc, phosphorus, etc.) makes funchose a main dish in Asia, because it promotes the construction of new cells in the body. When choosing noodles, you should consider that everything beneficial properties has only high quality products. Made from cheap corn starch noodles are not able to replicate the composition of mung starch.

Another advantage of glass noodles is that they are hypoallergenic due to the absence of gluten. A characteristic feature of funchose is its tastelessness. It does not have any clearly defined flavors, so it is often served with various sauces, meat or vegetable additives.

When considering the benefits and harms of funchose, the advantage of the dish can be attributed to the obvious absence of the second component. Unless there is an individual intolerance to the product, then noodles can be eaten daily.

The only limitation during diets is that you will have to eat funchose without sour or sweet sauces. But even for such days you can find plenty dietary recipes with these noodles. However, the calorie content of even the most simple salad with funchose will depend on the auxiliary components, which should be taken into account when calculating the value of the dish.

Thai, Korean, Japanese, Chinese cuisines offer a lot of options for using funchose. It goes well with many vegetable and meat dishes. Most often it is used as an exotic side dish or a component of an original salad.

How to cook Funchozu noodles correctly

Despite the simplicity of cooking, there is a limited time interval for boiling the product. After all, undercooked noodles will stick to your teeth, and overcooked noodles will turn sour to the state of porridge.

How to cook funchose correctly will depend on the thickness of the noodles and their further use.

Option 1 - pour boiling water without boiling

Thin “threads” of funchose are not boiled, but simply poured with boiling water. It is infused under a closed lid for 5 minutes, and then transferred to a colander. This cooking method is suitable for noodles with a diameter of up to 0.5 mm. This is also how funchoza is prepared with vegetables for soups.

Option 2 - cook the same way as pasta

Regular noodles for main courses or salads are cooked according to a standard procedure, similar to any pasta.

• A large amount of water is necessary to avoid sticking of products.
• A little salt is needed to add flavor to the noodles.
• Vegetable oil will protect the funchose from sticking.

But unlike cooking regular pasta, the cooking time for funchose is 4-5 minutes. And rinsing the finished noodles with cold water will avoid a large lump sticking together.

Option 3 - cook in a special way

Store-bought noodles in the form of skeins are cooked in a special way.

• To prevent the ring from falling apart during cooking, a thick thread should be threaded through it.
• The amount of water is 1 liter. per 100 grams of product with the addition of 1 tbsp. spoons of vegetable oil.
• Dip the skein in boiling water for 3-4 minutes.
• Then discard the funchose in a colander and rinse with cold water.
• Shake off the noodles with a thread and transfer them to the board.
• Remove the thread and cut the product to the required length.

With any method of boiling, properly prepared funchose should remain soft in taste, but with a slight crunch. When preparing any dish, you need to make sure that the noodles do not cool down, otherwise they will become covered with a dry crust.

Nourishing recipes for funchose with meat

Funchoza with meat - a hot dish in oriental cuisine. The distinctive taste of meat marinated in sauce goes perfectly with glass noodles.

Any type of meat is suitable for such dishes: chicken, beef, lean pork. Fried minced meat, sausage or sliced ​​ham are also acceptable as other ingredients.

Vegetables are one of the important components of the dish. Even in combination with meat, they should be present, albeit in small quantities.

Funchoza noodles with beef

A simple recipe for funchose with beef will allow you to quickly prepare lunch or dinner.

Required ingredients:

• noodles - 500 gr;
• beef - 300 gr;
• carrots - 2 pcs.;
• onion - 1 pc.;
• radish - 1 pc.;
• garlic - 2 cloves;
• soy sauce - to taste;
• salt, pepper - to taste.

How to cook:

Peel and rinse all vegetables. Chop the onion into thin rings and squeeze the garlic through a press. Cut the remaining vegetables into thin strips.

Rinse the beef and cut into small pieces.

Heat oil in a frying pan. It is better to cook in a wok, but you can also use a regular deep frying pan. Fry the beef in it for about 5-6 minutes, stirring continuously.

Add all the vegetables to the meat and mix well. Add salt and pepper to taste, continue frying for another 2-3 minutes.

Pour in soy sauce, add garlic. Distribute over the pan and continue cooking for 2 minutes, then remove from heat.

Boil funchose in any way. Let the noodles drain and then transfer to a wok. Mix all the ingredients of the dish and serve it to the table.

Using the same principle, you can create recipes for funchose with chicken, turkey or pork.

Funchoza with chicken fillet and sautéed vegetables

The lack of satiety in glass noodles is more than compensated for by chicken breast with vegetables. There are various recipes with a combination of many additives: all kinds of vegetables, beans, mushrooms.

Required ingredients:

• funchose - 70 g;
• chicken fillet - 1 pc.;
• vegetable mixture of carrots, cauliflower and Brussels sprouts, leeks, celery root - 300 g;
• garlic - 2 cloves;
• ginger (root) - 2 cm;
• chicken broth, soy sauce, cayenne pepper.

How to cook:

Cut the garlic and ginger into thin slices. Fry them in vegetable oil until brown, and then fish them out with a slotted spoon. From these products you only need an aroma and a slight taste that will remain in the oil.

Cut chicken fillet without skin and bones into oblong slices. Fry the breast in oil, stirring frequently. Remove the finished meat from the pan.

Cut all vegetables into medium cubes. Sauté them in the remaining oil for 3-4 minutes. Then add a little chicken broth to continue simmering.

Steam thin funchose with boiling water for 5 minutes. Then drain the water and add the noodles to the vegetables. Place the chicken fillet there. Mix everything, season with soy sauce and pepper to taste.

This funchose with chicken is served only hot or warm.

Recipes for funchose with seafood and fish

The combination of seafood with noodles is quite a common dish in oriental cuisine. Traditional Asian squid and shrimp give dishes a festive look, turning ordinary noodles into salads.

Asian salads with shrimp and funchose

The entire flavor range of oriental dishes with glass noodles can be experienced thanks to special dressings. They add flavor to the noodles, while simultaneously emphasizing the taste of other components.

Want something interesting?

Required ingredients:

• funchose - 100 g;
• boiled shrimp - 300 g;
• sweet red pepper - 1 pc.;
• onion - 2 pcs.;
• cilantro - 10 gr.

Refueling:

• curry - 2 teaspoons;
• soy sauce - 1 teaspoon;
• lemon juice - 2 tbsp. spoons;
• sesame oil - 2 tbsp. spoons;
• garlic - 2 cloves;
• cilantro - 20 gr.

How to cook:

How to cook funchose for this salad does not matter, so prepare it in any way. Don’t forget to rinse it after cooking, and leave the water where the funchose was cooked for the sauce.

Pepper with onions chop into strips. Remove the shell from the shrimp. Finely chop the cilantro and chop the garlic using a press. Mix the water from the noodles (3 tablespoons) with the rest of the liquid: oil, juice, sauce. Add curry, garlic and cilantro to them. Boil the marinade over heat for 2 minutes with vigorous stirring.

Chop the noodles coarsely, add shrimp, vegetables and chopped cilantro. Mix everything carefully and season with the sauce you made. Let the dish sit for a few minutes before serving.

Funchoza with shrimp is a popular combination of products for oriental salads. And if you add sautéed carrots into strips and fried sesame seeds to the bell pepper poached over the fire, and replace the onion with chopped garlic, you will get another type great dish with Chinese noodles.

Warm salad with trout

Funchoza with seafood or fish is a practical and nutritious dish that can easily replace a full meal. Sometimes minimalism of components, i.e. the absence of a large number of vegetables only benefits the dish. But such simple combinations are quite rare.

Required ingredients:

• noodles - 50 g;
• trout - 30 g;
• onion - 20 g;
• carrots - 20 g;
• sesame - 1 teaspoon;
• soy sauce - 1 teaspoon;
• spices - to taste.

How to cook:

Boil the noodles in water or pour boiling water over them until they become transparent.

Cut the fish fillet into medium pieces. This recipe salad with funchose allows you to exchange trout for any other red fish.

Cut the carrots into strips and the onion into half rings. Sauté vegetables with spices in oil until carrots are soft and onions are translucent.

Then add sesame seeds. Place trout pieces into the pan.

When the fish is cooked, add the drained funchose to the food and pour over soy sauce. Mix all ingredients, fry for another 2-3 minutes until fully cooked.

Recipes for funchose with vegetables and mushrooms

Glass noodles with vegetables are a classic combination for lightness and satiety. And fresh or sauteed vegetables with the addition of mushrooms or beans will turn any dietary dish in a hearty lunch for any gourmet.

Simple salad with vegetables and Korean noodles

Bored everyday salads can be safely replaced with Korean-style funchose. This healthy dish with vegetables it will be an original, bright and tasty treat.

Salad ingredients:

• funchose - 100 g;
• cucumber - 100 gr;
• carrots - 70 g;
• bell pepper - 50 g;
• garlic - 1-2 cloves;
• greens - 20 gr.

Dressing for funchose:

• soy sauce - 1 teaspoon;
• rice vinegar - 1 teaspoon;
• vegetable oil - 1.5 tbsp. spoons%
• sesame seeds, spices - to taste.

How to cook:

Boil vermicelli in any way.

Prepare an individual dressing for funchose. To do this, mix all the ingredients in a bowl. Season them with coriander, black pepper, grated ginger. Spices can be replaced to suit your taste.

Chop the carrots into strips or chop them coarse grater. Cut the fresh cucumber into strips too. After peeling the seeds, cut the bell pepper into oblong slices. Peel the garlic cloves and press through a press.

Combine carrots with cucumber and garlic.

On hot frying pan Sauté the pepper in heated vegetable oil until soft. Add the fried peppers to the rest of the vegetables.

Place funchose in a common bowl last. Pour the prepared dressing over everything and mix thoroughly. Give the salad time to brew for 1.5-2 hours, and then it is ready to eat.

Thick soup with oyster mushrooms and funchose

Recipes for funchose with vegetables are not limited to salads or main courses. These products are used to prepare very tasty and hearty soups, which are suitable for dietary nutrition and on fasting days.

Required ingredients:

• noodles - 100 gr;
• oyster mushrooms - 200 gr;
• large onion - 1 pc.;
• medium carrots - 1 pc.;
• large tomato - 1 pc.;
• garlic - 5 cloves;
• soy sauce - 3 tbsp. spoons;
• salt - to taste.

How to cook:

Peel vegetables with mushrooms, rinse and prepare for placing in a pan. To do this, chop the onion into half rings, cut the tomatoes and oyster mushrooms into cubes, and it is better to chop the carrots with a coarse grater.

Place mushrooms and vegetables into heated oil in a frying pan. Pour in soy sauce and saute everything over medium heat.

Cut the garlic into slices and add to the frying pan.

Boil water in a saucepan, and then put the fry from the frying pan into it. Boil everything for 2-3 minutes.

The last one will add funchose. Boil it for no more than 3 minutes and turn off the heat. If necessary, the dish should be salted.

Recipes for funchose are varied, and there are many options for its preparation. But having taken into account the main components of the dishes, you can safely start experimenting, creating new recipes.

It should be remembered that funchose noodles go well with certain ingredients:

• toasted sesame seeds;
• soy sauce for dressing;
• garlic passed through a press;
• vegetables in different combinations;
• cutting products into thin strips.

HOW TO PREPARATE FUNCHOSE: TOP 7 OPTIONS 1. FUNCHOSE IN KOREAN INGREDIENTS: ● Vermicelli funchose – 145 g, ● carrots – 100 g, ● fresh cucumbers – 145 g, ● sweet pepper – 45 g, ● garlic – 15 g, ● greens – 30 g, ● dressing for funchose – 115 g. PREPARATION: Pour boiling water over funchose for 5-7 minutes, drain in a colander and rinse with cold boiled water. Chop all vegetables, except garlic and herbs, into thin strips, finely chop the herbs and garlic. Grind the chopped carrots with your hands until the juice appears. Combine all products and mix well, then leave in the cold for 2 hours to infuse, and mix thoroughly again before serving. 2. FUNCHOSA WITH MUSHROOMS AND VEGETABLES INGREDIENTS: ● Rice noodles 250g ● Bell pepper 1pc ● Carrot 1pc ● Zucchini 1pc ● Onion 1pc ● Tomato 1pc ● Porcini mushrooms, boiled 150g ● Peking cabbage 100g ● Ginger fresh to taste ● Garlic to taste ● Soy sauce PREPARATION: Bring water to a boil, add some salt , lower the noodles into boiling water, remove the pan from the heat and leave the noodles for 5-7 minutes. Then place the noodles in a sieve to drain the water. Heat olive oil in a frying pan. Place finely chopped onions and carrots in oil. Fry until golden brown and add thinly sliced ​​zucchini and pepper. Simmer until vegetables are soft. Add the mushroom slices and simmer for another couple of minutes. Add finely chopped tomato and shredded cabbage. When the vegetables become soft, add chopped garlic, finely chopped ginger and soy sauce. Mix and add noodles. Stir, heat and remove from heat. 3. FUNCHOSE WITH BEEF INGREDIENTS: ● 300g. boiled funchose ● 1 tbsp. vegetable oil ● 300 gr. beef fillet ● 2 medium-sized carrots ● 1 bell pepper (I used yellow) ● 1 onion ● 2 cloves garlic ● 2 tbsp. soy sauce ● salt, pepper PREPARATION: Heat vegetable oil in a deep frying pan and fry beef fillet, cut into thin slices, in it. When the meat acquires a golden hue, add carrots and bell peppers, cut into thin strips, and an onion, cut into half rings. Fry everything together for another 10 minutes, then add chopped garlic, soy sauce, salt, black pepper to taste, and simmer for another 5 minutes. Add pre-boiled funchose to the prepared meat and vegetables, mix gently, cover and heat over low heat for 2 minutes. Pepper can be replaced with green radish; my family doesn’t eat it, so I add pepper. 4. FUNCHOSE WITH MEAT INGREDIENTS: ● meat-200-300g, ● funchose-200g, ● onion-3.4 heads, ● Korean prepared carrots-300g. More can be done, ● a little vinegar, ● seasoning for carrots in Korean , ● salt, pepper. PREPARATION: Slice the meat thinly (it’s better if it’s slightly frozen, then it’s easier to slice it thinly), fry in vegetable oil, add salt, add onion chopped into half rings, fry lightly, add Korean carrots, mix, heat. Combine in a larger bowl. boiled funchose (it’s better to cut it right away) with meat and vegetables, add seasoning for Korean carrots, a little vinegar (as you like), salt if necessary, pepper. Let it cool, and of course try it. 5. FUNCHOSE WITH CUCUMBER AND CARROTS INGREDIENTS: ● 100 g funchose, ● 60 g carrots in Korean, ● 20 g soy sauce, ● 2 cloves of garlic, ● 1 fresh cucumber, ● olive oil. PREPARATION: 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 basic recipe salad with funchose. If you add, for example, pieces of fried chicken to these ingredients, you get delicious salad with funchose and chicken - add products to your liking and invent own recipes salads with funchose - in principle, the possibilities in this case are endless, don’t be afraid to use your imagination. Meat, fish, seafood, and many options for other vegetables (eggplant, zucchini, sweet pepper, radish, onions etc.). 6. FUNCHOSE WITH MEAT (CHICKEN, PORK, BEEF) INGREDIENTS: ● 700 g of meat, ● 250 g of funchose, ● 1 carrot, ● 1 onion, ● 2 cloves of garlic, ● soy sauce, ● olive oil, ● black pepper, ● salt PREPARATION: 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. 7. FUNCHOSE WITH SHRIMP INGREDIENTS: ● 100 g funchose, ● 10 peeled boiled shrimp, ● 1/2 sweet pepper, ● 3-4 feathers green onions, ● 1 clove of garlic, ● 1/2 carrots, ● 2 tsp. sesame oil, ● 1/2 tsp. sesame seeds, ● soy sauce, ● parsley. PREPARATION: 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 are also universal recipe– cook these noodles with your favorite products and get a dish that will be the most delicious just for you!

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

Cooking features

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

• Not in all cases, funchose needs to be boiled. If it is thin, like threads, it is not boiled, but steamed, that is, poured with hot water, covered with a lid and left for an average of 5 minutes. If the cross-section of the noodles has a diameter exceeding half a millimeter, it is advisable to boil them. It is cooked in the same way as pasta, so even a novice housewife will not have any difficulties with it. It is only important not to exceed the cooking time. Usually it is from 3 to 5 minutes. More precise instructions can be found on the packaging.
• During or after cooking, funchose may stick together. To prevent this from happening, you need to cook it in a large amount of water: for 100 g of dry noodles you need to take at least a liter of water. Therefore, you will need a large saucepan.
• Adding vegetable oil to the water when cooking funchose will protect it from sticking. The optimal ratio is 20 ml of oil per liter of water. In this case, the oil should be refined and odorless.
• Boiling funchose in skeins requires a special approach. Before cooking, they are tied with thread. Boil in water with the obligatory addition small quantity salt and oil. Then shake it off, remove the thread, and cut the noodles into several pieces.
• To prepare funchose in Korean, it is convenient to use a ready-made dressing for Korean snacks or a specially selected mixture of seasonings. However, if you wish, you can make your own dressing by combining seasonings and main ingredients to your liking. The main thing is that the dressing should include vegetable oil, soy sauce, garlic, ground red pepper or fresh chili pepper. It is advisable to include rice vinegar or regular vinegar with the addition of sugar, coriander, and ground black pepper. It is possible to add other herbs and spices. Then the finished funchose salad will have a taste typical of Korean cuisine.
• Before serving, the prepared salad should be kept for an hour in a cool place. This is done to give the ingredients time to absorb the aroma of the spices.

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

A simple recipe for funchose in Korean

• funchose – 0.2 kg;
• carrots – 150 g;
• bell pepper – 0.2 kg;
• garlic – 3 cloves;
• vegetable oil – 30 ml;
• soy sauce – 10 ml;
• table vinegar (9 percent) – 5 ml;
• Korean salad seasoning – 10 g;
• sugar - a pinch;
• water – 20 ml.

Cooking method:

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

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

Korean-style funchoza with cucumbers

• funchose – 0.3 kg;
• carrots – 100 g;
• bell pepper – 0.25 kg;
• cucumbers – 0.25 kg;
• onion – 100 g;
• garlic – 5 cloves;
• ground coriander – 5 g;
• ground red pepper – 5 g;
• sugar – 5 g;
• grape vinegar (3 percent) – 50 ml;
• soy sauce – 50 ml;
• ground black pepper – 5 g;
• vegetable oil – 50 ml.

Cooking method:

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

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

Korean funchoza with chicken and zucchini

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

Cooking method:

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

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

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

Cook the starch funchose for 3-4 minutes.

Pour boiling water over the bean funchose, cover and leave for 3 minutes. Then rinse the funchose with cold water and let the water drain.

How to cook funchose

Place the funchoza in a saucepan - for 1 portion of the side dish, 1 nest (about 50 grams) will be enough.
2. Separately, boil a kettle of water.
3. Pour boiling water over the funchose, cover with a lid.
4. Leave for 3 minutes, then drain the water through a colander, rinse the funchose under cold water and wait until the water drains.

Another way to prepare funchose

Place funchoza in a saucepan.
2. Pour boiling water over medium heat for 2 minutes.
3. Rinse the funchose, then fry with other products in a frying pan for 3 minutes.

Fkusnofacts

Funchoza is noodles made from starch and beans. Funchoza came to us from Asian countries. It is made from bean starch (in the original - mung beans, peas, in cheap variations - potatoes or corn), and not from flour, and therefore does not apply to pasta. Funchoza can be confused with similar-looking rice noodles. The difference is that rice noodles are made from rice.

It is extremely important not to overcook (overcook) the funchose, because after cooking it does not stop absorbing water and becomes jelly-like. Since funchose cooks quickly, just taste it every minute to see if it is ready.

Because of its transparency, funchose is called glass noodles. After the funchose is cooked, it remains transparent.

Funchose is not served as an independent dish due to its lack of a pronounced taste. But thanks to its ability to borrow the taste of vegetables, sauces and meat, funchose is successfully used in salads and hot main courses.

Boiled funchose cannot be stored; it is important to consume it within a couple of hours. Dry glass noodles can be stored for up to 3 years.

The calorie content of funchose from mung beans is 77 kcal/100 grams.

The cost of funchose in Moscow stores is from 150 rubles/250 grams (Moscow average for January 2019).