Funchoza pasta how to cook. What to cook with funchose? Dish recipes
Funchoza is a Korean glass noodle made from mung beans. You can prepare a lot of delicious dishes with it, but today we are considering a salad with funchose and vegetables, which with its lightness and taste can find a place on the table of any gourmet.
The calorie content of a salad with funchose and vegetables is only 106 kcal per 100 grams, which makes this dish practically dietary, but at the same time it is not comparable to other dietary dishes in terms of taste. These noodles are rich in vitamins B, E and PP, beneficial microelements, and do not contain gluten or cholesterol.
To prepare the salad, the following ingredients are required:
- funchose glass noodles - 100 grams,
- fresh cucumber - 1 piece,
- fresh carrots - 1 piece,
- sweet pepper - 1 piece,
- greens - to taste,
- sesame - 1 teaspoon.
First of all, take a responsible approach to choosing the glass noodles themselves. To make your salad with funfosa and vegetables tasty and nutritious, buy only high-quality, well-packaged noodles that have not expired. Thailand is now rightfully considered one of the best producers of funchose.
The noodles can be presented in the form of one very long skein or several small nests. When cooking, you can choose the length at your discretion, and if desired, cut the noodles into shorter pieces.
Do not confuse real funchose with rice noodles, shirataki noodles and glass cassava noodles. Be sure to read the ingredients on the packaging and what the product is made from. Other types of noodles are not so rich in nutrients, and are often completely inferior in taste.
Salad dressing with funchose and vegetables
One of the most important components of the salad, besides the noodles themselves, is, of course, a spicy, aromatic dressing based on soy sauce. It is this that gives the salad with funchose and vegetables a unique national flavor and taste.
For refueling you will need:
- soy sauce - 1 tablespoon,
- rice vinegar - 1.5 tablespoons,
- lemon juice - 1 tablespoon,
- sesame oil - 1 tablespoon,
- granulated sugar - 0.5 teaspoon,
- ground ginger - 0.5 teaspoon,
- red hot pepper - 0.5 teaspoon,
- ground coriander - 0.5 teaspoon,
- granulated sugar - 1 teaspoon,
- salt - 0.3 teaspoon,
- garlic - 2 cloves.
Prepare salad dressing with funchose in advance by mixing all ingredients in a separate cup. Salt and sugar must dissolve, the garlic must be finely chopped or crushed, and all liquid ingredients must be mixed evenly. Then your dressing will be tasty and aromatic.
Step-by-step recipe for making funchose with vegetables
Funchoza glass noodles cook very quickly, so you can enjoy the taste of this wonderful dish almost immediately.
1. Cook funchose. To do this, boil water in a small saucepan. Then, remove the water from the heat and immediately lower the glass noodles into it. Flatten it a little with a fork and leave for 5-7 minutes to cook. Be sure to read the cooking time on the packaging of the noodles you choose, it may vary slightly from one manufacturer to another.
2. Chop fresh vegetables for salad. Cucumber and carrots can be grated on a regular grater, cut into thin strips, or use a special grater for Korean carrots. Cut the pepper into thin strips so that it matches the size of the other vegetables. This will make the salad beautiful.
3. Drain the finished funchose into a colander and rinse it with cold boiled water. Do not use boiling water or tap water if it is not potable. Let the water drain completely. Shake and turn the noodles a little to do this, but very carefully.
4. Mix funchose with vegetables in a separate bowl. During the process, add the pre-prepared dressing, the ingredients of which we listed earlier.
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 components 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, after which 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, a 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 many 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.
Continuing the theme of oriental cuisine, I want to talk about one more type of side dish. Funchose vermicelli is a popular side dish and a traditional basis for many oriental dishes. White in appearance and tasteless, it is capable of absorbing any seasonings and spices, highlighting the entire taste of the main ingredient in the dish, be it vegetables, meat or seafood.
The basis of oriental salads with various fillings is funchose rice noodles. But calling such noodles rice is not correct. Rice noodles do not become transparent after cooking, unlike funchose noodles made from mung beans.
There are many ways to prepare funchose. It is boiled and then fried. Various soups and side dishes are prepared from it. But to prepare salads, the noodles need to be boiled. How to cook funchose is written on the packaging itself with such vermicelli. And if there is no cooking method, then it is usually boiled in boiling water for 3 minutes. Then, to prevent the noodles from sticking together, you need to transfer them to a colander with small holes and rinse them in running cold water. No need to add salt. You can add a maximum of 1 tablespoon of vegetable oil when you cook funchose.
Funchoza recipe with vegetables
For vegetarians, this salad with funchose and vegetables is suitable. Only plant products are used there, and the funchose itself is made from green mung beans.
Ingredients
- - funchose 200 g
- - tomatoes 2 pcs
- - bell pepper 1 pc.
- - garlic 3 cloves
- - olive oil 50 g
- - soy sauce 20 g
- - greenery
- - salt and pepper to taste.
Prepare funchose noodles in advance. Cut the bell pepper into strips, dice the tomatoes, chop the garlic, finely chop the greens. In a preheated frying pan with olive oil, fry the bell peppers and then the tomatoes. At the end, add chopped garlic, stir and fry for another 1 minute.
Place funchose, fried vegetables and garlic into a large bowl, add soy sauce and mix everything thoroughly. Transfer to plates and sprinkle with chopped herbs. Salad with funchose is ready. If you add fresh cucumber cut into strips to this salad, you will get a salad of funchose with cucumber.
Funchoza recipe with mushrooms
To diversify the salad with funchose, you can also prepare it with mushrooms.
Ingredients
- - funchose 200 g
- - mushrooms 150 g
- - onion 1 pc.
- - bell pepper 1 pc.
- - vegetable oil 30 g
- - garlic 2 cloves
- - soy sauce 10 g
- - tomato paste 10 g
- - salt, pepper and herbs to taste.
I think lovers of this noodles know how to cook funchose vermicelli with mushrooms. But for those who have never cooked such noodles, I recommend first cutting and frying the mushrooms in vegetable oil. Add to them the onion cut into thin half rings, bell pepper into strips and chopped garlic. Fry a little, season with tomato paste, soy sauce, stir and fry for another 1 minute. Boil the funchose noodles. Place the funchose, fried vegetables and mushrooms in a large bowl and mix. If desired, add salt, pepper and sprinkle with herbs.
Funchoza according to Korean recipe
Ingredients
- - funchose noodles 200 g
- - carrots 2 pcs
- - red bell pepper 1 pc.
- - garlic 3 cloves
- - hot red pepper 1 pc.
- - sugar 2 teaspoons
- - ground coriand 1 teaspoon
- - soy sauce 1 tbsp
- - salt 1 teaspoon
- - vegetable oil 50 g
- - vinegar 2 teaspoons
- - cilantro 1 bunch.
How to cook funchose in Korean is no secret. To do this, you need to boil the funchose. Cut the bell pepper and carrots into thin strips, as in Korean. Place them in a large bowl, add salt, add vinegar and stir. The vegetables still need to be kneaded so that they release their juice and become saturated with salt. Let them sit for about 15 minutes.
We take a large bowl where we will collect the dish. We put funchose vermicelli, carrots with bell pepper, sugar into it and mix well. Finely chop the garlic and hot pepper. Coriander and hot pepper are sprinkled on top of the dish. Pour vegetable oil over the spices and stir the dish again. Next you need to add soy sauce, finely chopped garlic and cilantro. Mix thoroughly again and refrigerate for 2 hours so that the salad with funchose is infused and soaked in all the spices.
Funchoza recipe with chicken
One of the easiest recipes to prepare is salad with funchose and chicken.
Ingredients
- - chicken fillet 200 g
- - funchose noodles 300 g
- - soy sauce 40 g
- - vegetable oil 30 g.
Cut the chicken fillet into small pieces and marinate in soy sauce. It is better, of course, to marinate chicken fillet in a special ready-made sauce, which is sold in vacuum packaging from the Sen-soi company. Then fry the chicken fillet in vegetable oil. Boil vermicelli funchose. In a large bowl, combine the fried chicken fillet and prepared vermicelli.
Mix thoroughly and serve hot. This is a classic version of cooking funchose with chicken. You can also fry any vegetables to your taste, add them to the vermicelli and you will get funchose with chicken and vegetables.
Funchoza with meat recipe
Cooking funchose with meat does not take much time. It turns out to be a very tasty and nutritious second course!
Ingredients
- - funchose vermicelli 300 g
- - onion 1 pc.
- - bell pepper 1 pc.
- - carrots 1 pc.
- - beef 150 g
- - soy sauce 50 g
- - tomato paste 1 tbsp
- - vegetable oil 30 g.
Cut the meat into small pieces and fry in vegetable oil. At the end of frying, add a little salt. Add chopped onions, carrots and bell peppers to the fried meat in the pan. Fry vegetables with meat and set aside. Boil funchose in a saucepan and transfer it to a frying pan with meat and vegetables. Add soy sauce, tomato paste, mix thoroughly and serve. Before serving, sprinkle with chopped herbs.
Funchoza with shrimp recipe
To diversify the funchose salad, you can add shrimp to it.
Ingredients
- - funchose noodles 200 g
- - sweet pepper 1/2 pcs
- - onion 1 pc.
- - shrimp 15 pcs
- - garlic 3 cloves
- - cilantro 1 bunch
- - vegetable oil 30 g.
The shrimp must be peeled, an incision made in the middle of the back and the intestinal string removed. Rinse and boil them in boiling water for 1 minute. Boil funchose vermicelli and cut into several pieces. Cut the onion into thin half rings, the bell pepper into strips, finely chop the garlic. Place the vegetables in a hot frying pan with vegetable oil and fry for 3 minutes. Add shrimp and marinade to the vegetables and simmer for 3 minutes.
Marinade or dressing for funchose is prepared from the following ingredients
- - soy sauce 8 tablespoons
- - lemon juice 8 tablespoons
- - dry ground ginger 4 tbsp
- - curry seasoning 4 tablespoons
- - water 8 tbsp. spoons
Mix all of the above and cook for 2 minutes. The funchose sauce should be a little thick.
Then the cilantro needs to be washed and chopped. Add greens to the shrimp with vegetables, add boiled funchose, stir and let the salad with funchose noodles brew for about 1 hour.
Additional Information
Funchoza composition - green mung beans, which contain a lot of substances beneficial to the human body. More precisely, such noodles are made from starch made from these beans. These noodles are also made from potato starch, yam, canna, and cassava. But these are cheaper substitutes for mung beans. Very often, funchose is also called glass or bean vermicelli because of its translucent appearance when it is already cooked. It is colorless and retains its elasticity and firmness when finished. Funchoza retains all the valuable properties of green beans. When cooked, it has a delicate texture and neutral taste.
Based on these noodles, many vegetarian and meat dishes are prepared, with seafood and a variety of sauces. In addition to salads, funchose is also added to soups, and is also used as a separate side dish. The calorie content of funchose is 87 calories per 100 g of finished product.
Funchose noodles are one of the most common products in Korean, Chinese, and Japanese cuisine. However, due to the wide variety of dishes in which it is included and the ease of their preparation, funchoza has become very popular among Russian buyers.
Chinese or otherwise “glass” noodles do not have a strong taste, but when interacting with other ingredients, they absorb extraneous aromas and taste characteristics, making the dish more complete and deep.
The photo below shows classic funchose without additives:
Consumers especially appreciate funchose with vegetables, carrots, mushrooms or seafood. There are many step-by-step recipes that are easy to prepare yourself at home, pleasing both gourmets and those who watch their figure and want to lose weight.
Funchose salads are low in calories and are actively used in many world cuisines.-they are served in restaurants, cooked at home and made symbols of many holidays. Despite the fact that many gourmets prefer Korean-style funchose, salads with noodles and cucumber, eggplant or tomatoes are also in great demand. Let's look at the most popular methods and recipes for properly preparing salads:
With chicken and vegetables
Funchose salad with chicken and vegetables has become one of the favorite dishes of many peoples of the world. A somewhat exotic, but at the same time quite simple and light dish, it will appeal not only to adults, but also to children - preparing it for dinner will not be difficult. To please your family, you will need:
- Noodle packaging;
- 600 g chicken breast;
- One bell pepper;
- One fresh cucumber;
- Dressing for funchose;
- Soy sauce.
When all the necessary ingredients have been purchased, you can begin the main process. To begin, cut the chicken into cubes, place in a frying pan, mix with soy sauce or teriyaki if desired, the amount of which should be calculated based on your own preferences, and fry for 20 minutes.
Preparing the funchose itself is a very simple matter. It does not need to be cooked like spaghetti or other pasta.
Just pour boiling water over it and leave for 8-9 minutes. Then drain the liquid and rinse with cool water to prevent the thin strands of noodles from sticking together. For convenience, cut them in half or into several parts.
Peel the pepper and chop into cubes. Slice the cucumber. Then mix everything, add more sauce and serve. The dish takes 20-30 minutes to prepare, so it is very convenient for serving to unexpected guests.
Another funchose recipe is very similar to the previous one. But unlike the first option, the resulting dish is more satisfying and no less tasty. Take:
- 150 g noodles;
- 1 chicken breast;
- 1 medium carrot;
- 1 sweet or bell pepper;
- 1 leek;
- 2 green onions;
- 1-3 branches of fresh dill;
- 2 tbsp. sesame;
- Garlic clove;
- Salt pepper.
- Soak the noodles in cool water for 35 minutes.
- Then remove, dry and cut into pieces of convenient length.
- Peel the vegetables and grate into strips.
- Finely chop all types of onions and garlic.
- Cut the chicken into strips.
- Then add the leeks and garlic to the pan.
- Fry for about two minutes.
- Add seasonings and fillets, and after the crust appears, mix with bell peppers and carrots.
- Continue roasting for another 15 minutes.
- Then add the greens, sesame seeds and funchose.
- Stirring thoroughly, wait a couple of minutes and remove from heat.
- The dish is ready!
With meat
Funchoza with meat is one of the most popular types of dishes. For those whose diet must include meat products, there is a simple recipe for an interesting salad. You will need:
- A pack of noodles;
- 300 g pork (funchose also goes well with beef);
- 2 bell peppers (and it’s good if they are of different colors);
- 200 g Korean carrots (drain off all the brine before adding);
- 2 cucumbers;
- 1 onion;
- 4 tbsp. soy sauce.
Prepare the onion into half rings and fry until golden brown. Then mix it with meat, which has previously been cut into strips. Sprinkle with sauce and leave to fry. When ready, add the vegetables in the form of strips and simmer for a few minutes. Then let it cool.
Fill the vermicelli with hot water for 1-2 minutes, then place it in a colander and pour cold liquid over it. Mix all the ingredients and serve for lunch or dinner, hot or cold, depending on your wishes and other circumstances.
Funchoza with vegetables and meat turns out light, and you don’t even have to think about how many calories are in funchoza. It does not put pressure on the stomach, so it is suitable for absolutely everyone. Its soft texture melts in your mouth, leaving a deep aftertaste. And due to the diversity of the color palette, it will delight all aesthetes and will be an excellent table decoration.
In Korean
Korean-style funchoza is easy to prepare and has excellent taste. The cooking process does not take much time, and all you need to stock up on are the following necessary ingredients:
Equal amounts of noodles and meat without streaks;
- Several carrots;
- Onion;
- Vegetable or olive oil;
- Vinegar;
- Garlic, pepper, ground coriander;
- Soy sauce.
Boil and cool the vermicelli. Cut the meat into equal parts and place in boiling oil. Finely chop the onion and add it to the pan. Sauté until golden brown.
Grate the carrots, chop the garlic, mix them in a separate cup along with the spices. Leave for a while so that the carrots begin to release juice. And then mix with meat. Place the pre-cooked noodles on a plate and season with the resulting fried mixture.
Despite the fact that Korean-style funchoza looks like a full-fledged second course, it is recommended to eat it cold.
With seafood
Funchoza with seafood, just like in Korean, will definitely appeal to lovers of everything unusual. Just like funchose with beef, thanks to all the ingredients included in the salad, the dish becomes the most nutritious and healthy. For example, funchose with shrimp and vegetables becomes not only a popular dish for festive events, but also an undoubted storehouse of minerals needed by the body.
To prepare, we take shrimp and noodles with a ratio of 10 pieces per 100 g, half a bell pepper and carrots, green onions, garlic, oil and sesame seeds, soy sauce and herbs.
- The first stage is cooking funchose. Cool the noodles and leave them aside.
- Cut the vegetables into strips and fry them for a few minutes.
- We clean and cook the shrimp, then simmer and add to the vegetable mixture.
- Add finely chopped garlic and onion and lightly pour sesame oil and soy sauce.
- Mix with funchose and continue to simmer for a couple of minutes.
- At the last stage of cooking, it’s a good idea to sprinkle with parsley and sesame seeds.
Preparing a wonderful salad will take no more than half an hour, and your guests will be pleased. Funchose with squid or mussels is equally popular.
Soup with funchose is thick and has a special taste that comes from spices. To prepare an Asian first course, you need to take:
- Noodles;
- Chicken fillet;
- Zucchini;
- 1 liter of broth;
- 1 egg;
- Soy sauce;
- Sesame oil;
- Pepper, garlic, salt.
We use a saucepan as the main utensil. Divide the zucchini into cubes, place in a frying pan, sprinkle with pepper and grated garlic. Add one tablespoon of oil and two soy sauce. Mix the resulting mixture thoroughly and leave to simmer until the zucchini becomes transparent.
We add all this with broth and boil. We also cut the chicken into cubes and put it in the broth. Continue cooking for another 10 minutes. Don't forget to remove the foam. Pour in the egg whites and yolks, stir again and leave on the fire under a closed lid for about 9-10 minutes. At the end, all that remains is to add funchose and salt. Before setting the table and serving the dish, you can garnish with green onions.
Often, instead of zucchini, they take a set of other vegetables, for example, onions, carrots, eggplants and tomatoes. Just like the usual first courses in Russia, soup with funchose can undergo changes and lend itself to various experiments. So, there are recipes for soups with different types of meat, seafood and even cheese. Squid and seafood in the soup will also look very original.
Funchoza with mushrooms or funchoza with vegetables will perfectly complement lunch.
Homemade funchoza
Many people who have not encountered this product are wondering how to prepare funchose at home. The answer is very simple. The recipe for “glass” noodles does not hide any special secrets or complex manipulations that a “mere mortal” could not figure out.
Funchoza is considered one of the most versatile products in Korean cuisine. Main courses, appetizers, and salads are prepared with it.
Even soup with funchose is very common. Despite the fact that “glass” noodles are particularly thin and externally fragile, in fact, if prepared correctly, they can withstand various conditions and not even be overcooked.
Usually it is enough to pour boiling water over the noodles purchased at the hypermarket. But how long to cook funchose depends on the diameter of the threads. Funchose less than 0.5 mm in diameter should be placed in a bowl, add hot water, cover with a lid and leave for up to 5 minutes. It is recommended to boil vermicelli larger in size in exactly the same way as its counterparts, only much faster.
Determining the readiness of noodles is quite simple. Just look at its color. It should be gray or transparent. The finished funchose itself is soft, but at the same time does not lose its fragility. To avoid sticking together, it is best to add vegetable oil to the water.
It is difficult to imagine anything more exciting than discovering and gradually learning the characteristics of new, unfamiliar cultures. Recognize their characteristic features, be amazed at the cardinal differences, and vice versa, be surprised to discover similarities with something familiar to you. Getting to know the cuisines of different peoples of the world can fully provide impressions of both the first and second types. Each nation mastered and brought to perfection the products and opportunities that nature provided them (local climate, composition of flora and fauna), and built their own food culture on their basis. And at the same time, in another part of the planet, completely different people, with different experiences, habits and living arrangements, prepared and served in their own way dishes made from the same ingredients, but “sounding” completely differently. This happened with dough and other baked goods, rice and other grains, vegetables and herbs, spices and dairy products, pasta and bee products. They can be found in traditional recipes of almost every nation - but always in a new interpretation, combination, and processing.
The more such discoveries he makes, the deeper the erudition and experience of the gourmet researcher, the wider his culinary capabilities. In any interested audience, he will always be the center of attention due to his ability to captivatingly talk about his knowledge. But theory is only good for so long, and is truly appreciated only when it is supported by practical skills. Therefore, a true connoisseur of exotic cooking must not only know by heart, but also be able to prepare everything that he told so interestingly about. Want to gain that kind of culinary guru reputation, but don't know where to start? Or do you just like to surprise your guests with original home-cooked dishes? Then we invite you to learn how to cook funchoza at home. This flour product, related to oriental cuisine, is ideal for this: on the one hand, it resembles the noodles familiar to our compatriots, and therefore will not scare them with excessive exoticism. On the other hand, this noodle is so different in appearance and taste from any other pasta that it will not leave anyone indifferent. Simply put, funchose is an ideal challenge for the cook and a temptation for tasters. And we’ll teach you how to cook it at home right now.
What is funchose? Types, composition, benefits of funchose
Funchoza is not just noodles, it can be safely considered the embodiment of Chinese culinary traditions. It is quite logical that the basic composition of the cuisine of any nationality is determined, first of all, by the peculiarities of life and the possibilities of obtaining and growing food. Therefore, it is not surprising that, unlike European varieties of wheat pasta, Chinese noodles were made from rice flour and/or starch - the earliest mention of this dates back to the period of about two thousand years BC. Much later than Chinese noodles learned to make not only from rice, but also wheat flour, as well as their mixtures with each other and with mung bean starch. This is exactly the kind of funchose that can be bought today in any country in the world, be it Asian or European. The main thing is that the product is genuine and not the result of the activities of unscrupulous manufacturers. And such cases have become more frequent recently, with the growing fame and popularity of exotic oriental noodles around the world. Among the most common falsifications: replacing mung bean starch with cheaper corn starch, which in itself is not as dangerous as, for example, using borax and other additives to visually lighten the dough. Those enterprises that added lead- and aluminum-based bleaches to noodles under their brands were completely deprived of their production license after an inspection.
But the desire of dishonest companies to save on overhead costs is not a reason for consumers to refuse such a tasty and nutritious product as funchose. It is enough to exercise reasonable caution and buy noodles from reliable stores and markets, without being tempted by suspiciously low prices. Because a truly high-quality product cannot be too cheap, and in the case of funchose this is easily explained by the composition of the raw materials and the complex process of its production. Just imagine that during the manufacturing process, Chinese noodles go through five stages, each of which has its own rules and, of course, a separate hieroglyph for its designation. Without going into technological details, we just note that real funchoza cannot be made without cutting “tse” (the dough is rolled out several times, folded and cut into strips of different widths), extruding “jia” (passing blanks through a press with holes to give the desired shape), cutting "xiao" (cuts of hard dough are dipped into boiling water), folding "la" (folding and rolling the dough repeatedly) and rolling "zhou" (gently rolling the dough to the desired thickness).
Modern Chinese cooking allows for variety in the composition of the dough itself. Today, four main varieties of funchose are known, each of which has a strict list of ingredients, methods of processing and many other production subtleties. And each of the varieties is fully considered an authentic product of Chinese cuisine, completely accessible for purchase, preparation and consumption by everyone, regardless of national origin. Therefore, you have every chance to meet each of the types, if not in the nearest grocery store, then at least in a specialized Asian food store, for sure. In order for you not to get confused by the variety of outlandish names and understand the differences between them, remember the four types of Chinese noodles: 
Of course, the closest neighbors were quicker than other countries in borrowing from the inhabitants of the Celestial Empire a recipe and technique for preparing noodles, which eventually became the basis of not only Chinese, but literally all East Asian cooking. Traditional Chinese noodles or its adapted varieties have firmly taken their place in Japanese, Vietnamese, Korean, Thai and Philippine cuisines. But something else is much more interesting: despite all their exoticism, for some varieties of funchose you can find quite recognizable analogues in European, in particular Italian, cooking. It cannot be said that similarities are found everywhere - the range of funchose is too large due to the variety of compositions and configurations. Therefore, we will give some of the most typical examples of the original varieties of Asian noodles and, if possible, their Western analogues. Perhaps this will help you when buying Chinese noodles and make your choice easier:
- Wide, short and flat wheat noodles are very shaped like cat ears.
- thick wheat noodles are nothing more than the basis of udon, so beloved by fans of sushi and all other Japanese cuisine.
- Flat rice noodles “gotiao” are exactly like the most popular Italian fettuccine: the same flat and wide ribbon.
- translucent glutinous rice noodles can easily be confused with ordinary spaghetti.
- It is no coincidence that starchy noodles “laoshufen” are called needle-shaped: they are so unique that they are compared to the pointed fins of the fish of the same name.
Chinese healers, and together with them Japanese samurai, are confident that funchoza strengthens the body and spirit, prolongs youth and increases the strength of the body. And they are very close to the truth. Rice noodles are very filling, mainly due to fast starch carbohydrates, of which 75% they consist. The remaining part is generously saturated with B vitamins (mainly riboflavin, thiamine and niacin), which are essential for the normal functioning of the nervous system and metabolism in general. Vitamin E is contained in rice noodles in less quantity, but still sufficient to realize its antioxidant, strengthening and preventing the formation of blood clots. Among the mineral substances in funchose, an important role is played by iron, calcium, potassium, manganese, zinc, selenium and phosphorus, which are involved in water-salt metabolism. Due to the fact that the dough is based on rice flour, two very valuable functions of funchose are provided at once. Firstly, a protein with a specific composition immediately transfers to the human body 8 of the essential amino acids, without which the structure of cells and tissues, the regeneration of organs and their systems is impossible. Secondly, complex carbohydrates provide a lot of energy, but it is released gradually, that is, it eliminates the feeling of hunger and the desire to snack for a long time. Thus, it turns out that funchose is also an excellent product for losing weight and/or maintaining normal weight. But, of course, only if you do not overuse fatty meat sauces and give preference to light vegetable additives for noodles. Then it is easily absorbed even by a child’s body and can be safely used in the diet of elderly people and convalescent patients. In general, all those who need full, healthy energy and quality nutrition. You certainly can’t deny the residents of China an understanding of the basics and intricacies of health!
Funchose dishes
Despite its centuries-old history and rich traditions, preparing funchoza is easy - even easier than other pasta products that are familiar to us. But to do this, you need to remember the basic principle of preparing glass noodles: the thinnest varieties can be easily prepared without cooking, just pour boiling water in a deep bowl for 5 minutes. If the thickness of the noodles exceeds 5 mm, then it is better to boil them, but even in this case, only 3-4 minutes will be enough. It is not recommended to exceed this time, so as not to deprive the funchose of its original structure and fragility. Focus on the color and condition of the noodles: properly cooked/steamed funchose should be transparent and crispy in the middle with a soft surface (remember the Italian principle of “al dente”). As you can see, there is nothing difficult about preparing funchose. More difficult - but also more interesting! – preparing dishes from funchose. We invite you to master several of them using the following recipes:
- Funchoza with beef- a classic of Chinese cuisine. Take 300 grams of rice noodles, 300 grams of beef pulp, 2 carrots, 1 green radish, 1 onion, 2 tablespoons of soy sauce, 2 cloves of garlic, a pinch of ground pepper. Pour boiling water over the noodles or boil for 3 minutes, place in a colander. Cut the meat into thin slices and fry on both sides until half cooked, then add the onion, chopped radish and carrots into thin rings, and mix. Fry vegetables and meat for 10 minutes, then pour in soy sauce, add pepper, stir and leave on low heat under the lid for another 5 minutes. Now put the noodles into the frying pan with the meat and carefully mix the contents with two wooden spatulas. Simmer the dish over low heat for no longer than 2 minutes, then remove from the stove. When serving, it would be appropriate to sprinkle the funchose with beef with fresh herbs to taste.
- Funchoza with pork “Hopchae”- Korean adaptation, spicy and aromatic. You will need 300 grams of rice noodles, 150 grams of soft pork, several large mushrooms, a bunch of spinach, 10 tablespoons of soy sauce, 5 tablespoons of sesame oil, two cloves of garlic, a tablespoon of sugar, a small ginger root, a few green onions, a pinch each ground pepper and sesame seeds. Finely chop the green onions, grate the ginger on a fine grater, peel and chop the garlic. Mix the vegetables in a bowl, add half the soy sauce, sugar and sesame oil, mix everything thoroughly and set aside for now - this is the sauce that will be needed a little later. Now boil or boil the noodles, remove from the water and place in a bowl with the sauce. Stir until all the funchose is completely marinated.
Meanwhile, cut the meat into strips, the onion into half rings, the carrots and champignons into thin strips, and chop the spinach as desired. First fry the meat in a dry frying pan until golden brown, then add mushrooms, vegetables, the remaining soy sauce, pepper and sesame seeds. Simmer the meat and vegetables under the lid for about 10 minutes until cooked. Then transfer the contents of the frying pan to the bowl with the noodles in the sauce, stir, return to the frying pan and simmer for a couple of minutes. When serving, garnish the dish with fresh herbs. - Funchoza with seafood and vegetables- a Chinese dish close to the understanding of Europeans. To prepare it, take 300 grams of funchose, 1 large salad pepper, 1 carrot, 1 young zucchini, half an onion, 200 grams of green peas (canned), 150 grams of peeled shrimp, 200 grams of mussels or sea cocktail, about 1 cm of fresh ginger root, 3 tablespoons of vegetable oil, a pinch of salt. Cut all vegetables, including onions, into large cubes. Grease a deep frying pan with oil and quickly fry the vegetables over high heat. Add peas, seafood cut into equal pieces and whole shrimp to the vegetables. Add pepper and finely grated ginger. Stir and fry together until the vegetables are cooked. In the meantime, boil the noodles with boiling water or cook them for 3 minutes, place them in a frying pan with the vegetables and simmer with them under the lid for literally another 2 minutes, no more. Gently stir the dish and serve. Additional soy sauce can be offered to guests in a gravy boat.
- Funchose soup. Take 200 grams of rice noodles, 1 half chicken breast (about 200 grams), 1 young zucchini, liter of chicken or vegetable broth, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1 egg, 1 clove of garlic, a pinch of ground chili pepper and salt, a bunch of green onions for serving. Cut the zucchini into cubes, place in a saucepan or thick-walled pan, add chopped garlic and chili pepper, pour over soy sauce and sesame oil. Stir and cook over medium heat until the squash is translucent. Then pour in the broth. While the contents of the pan are boiling, cut the chicken fillet into small cubes and place it in the boiling broth. After 10 minutes, skim off the foam and carefully pour the raw egg into the soup. Mix as thoroughly as possible and cook under the lid for another 10 minutes, then cut the funchose into pieces about 5 centimeters, transfer to a saucepan with soup, add salt and simmer under the lid for 4 minutes. Remove from heat, sprinkle with chopped green onions and serve.
- Warm salad with funchose, traditional in many East Asian cuisines. You will need 200 grams of rice noodles, 500 grams of chicken by-products (hearts and liver), 400 grams of frozen vegetables (mixture), 70 ml of vegetable oil, 50 ml of soy sauce, 4 teaspoons of mustard, 3 cloves of garlic, a pinch of ground chili pepper, any Asian seasonings as desired. Boil the noodles or brew with boiling water for 3-4 minutes, transfer to a colander and cut into fragments of about 7 cm. Fry the meat in an oiled frying pan until fully cooked. In another pan, fry or stew the vegetables, adding pepper and/or seasonings. In a deep bowl, mix chopped garlic, soy sauce and mustard, grind until the sauce is of a homogeneous consistency. Place the meat and vegetables in a bowl with the sauce and stir. Leave to marinate for 20 minutes. After this, add the noodles and gently mix the salad again. It should be served warm, but when cooled it is delicious in its own way due to the fact that all the components are saturated with each other.
- Dessert with funchose “Geisha”- a secret recipe for seduction, which is jealously guarded only by dedicated oriental beauties. Try to repeat their skill by taking 200 grams of funchose, 100 grams of fresh peach, pineapple and apple, half a glass of sugar, 50 grams of almonds and walnut kernels, 1 tablespoon of refined vegetable oil, 1 tablespoon of nut oil, 1 tablespoon of water. Brew or cook funchose for 3 minutes, transfer to a bowl and pour over vegetable oil mixed with nut oil. Stir and place in a cool place to cool. Meanwhile, prepare a syrup of sugar and water in the bottom of a deep frying pan. Cut the fruits into small cubes and place in syrup. Simmer for 7 minutes, then cool. Mix funchose with fruit in syrup. Grind two types of nuts. Divide the dessert into portioned bowls or saucers and garnish with nuts.