The main thing is to boil the noodles correctly.
Here's how it's prepared:
Often these noodles are also called glass noodles due to the characteristic transparency that they acquire after cooking.

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

HOW TO PREPARE FUNCHOZE

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

DIGESTED FUNCHOSE will be soggy, and undercooked ones will stick to your teeth, properly boiled glass noodles are soft but slightly crunchy.

SO THAT THE FUNCHOSE DOES NOT STICK WHEN COOKING, you need to add vegetable oil to the water at the rate of 1 tbsp. for 1 liter of water.
If you bought funchose in the form of “skeins”, you need to prepare it as follows: tie the skein with thread, pour water into a deep pan (for 100g of noodles - 1 liter of water), put 1 tsp. salt and 1 tbsp. vegetable oil (based on 1 liter of water), bring to a boil, lower the skein of noodles, boil for 3-4 minutes, drain in a colander, place under cold running water, then take by the thread and shake to drain excess water, place on a cutting board board, remove the thread, cut the funchose crosswise using a sharp knife into strips of the desired length.

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

FUNCHOZA IN KOREAN

INGREDIENTS:

• funchose vermicelli - 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 funchoza 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.

FUNCHOSE WITH VEGETABLES

INGREDIENTS:

• vermicelli Funchoza-100g.
• carrots-150g.
• bell pepper-150g.
• cucumbers-150g.
• onion-150g.
• vegetable oil
• salt pepper,
• ground coriander

PREPARATION:
Cut the peeled onions, carrots, cucumbers and peppers into strips. Fry the onions in vegetable oil, add carrots to it, and a little later - pepper. Prepare funchose (pour boiling water over it and leave for 5 minutes). Rinse under running cold water. Mix funchose with fried vegetables and cucumbers, salt and pepper, add coriander (or soy sauce). Let the funchose brew for an hour.

FUNCHOSE WITH MUSHROOMS AND VEGETABLES

INGREDIENTS:

• Rice noodles 250g
• Bell pepper 1 piece
• Carrot 1pc
• Zucchini 1pc
• Bow 1pc
• Tomato 1pc
• Boiled porcini mushrooms 150g
• Peking cabbage 100g
• Fresh ginger to taste
• Garlic to taste
• Soy sauce

PREPARATION:
Bring water to a boil, add some salt, put the noodles in 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 a couple more 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.

FUNCHOSE WITH MUSHROOMS AND VEGETABLES - 2

INGREDIENTS:

• Rice noodles 150 g
• Sweet pepper 1 pc. Carrot 1 pc.
• Cucumbers 1 pc.
• Champignon mushrooms 100 g
• Fresh cilantro 20 g
• Lemon juice 1 tbsp. l.
• Olive oil 4 tbsp. l.
• Soy sauce 8 tbsp. l.
• White sesame 2 tbsp. l.
• Water 50 ml
• Garlic 2 cloves
• Curry 5 g

MARINADE:

• soy sauce,
• garlic,
• cilantro,
• lemon juice,
• olive oil
• curry.

PREPARATION:
The peculiarity of this dish is the unusually chopped vegetables - thin strips will certainly decorate the salad.

Peel and chop the mushrooms.
Place in boiling water for 5 minutes, then drain the water and set the mushrooms aside.

Peel the carrots. Then cut the cucumber and carrots into thin strips using a paring knife.
Next, cut the carrots and cucumber into thin strips.

Take a small pepper (or half), remove seeds and cut into thin strips.

Pour cold water over the rice noodles for 3 minutes, then drain the water and add boiling water for 5 minutes.

Meanwhile, prepare the marinade. To do this, take 50 ml of warm water, soy sauce, chopped cilantro, garlic (chopped), lemon juice and olive oil. Combine all ingredients in a saucepan and simmer over low heat for 2 minutes.

Mix vegetables, mushrooms, noodles.

Pour in the marinade, mix everything and leave for 30 minutes.

Then transfer the funchose to a salad bowl and sprinkle with fried sesame seeds. The dish is ready.

FUNCHOSE WITH BEEF

INGREDIENTS:

• 300gr. boiled funchose
• 1 tbsp. vegetable oil
• 300 gr. Fillet of beef
• 2 small 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 the beef fillet in it,
cut into thin slices. When the meat acquires a golden hue, add carrots and Bulgarian
pepper, cut into thin strips, and 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, carefully
stir, 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.
Bon appetit!

FUNCHOSE

INGREDIENTS:

• funchose noodles
• meat
• vegetable oil
• soy sauce
• garlic
• black pepper,
• coriander,
• red pepper,
• carrot,
• cucumber
• lemon juice and salt - to taste.

PREPARATION:
Take the funchose, pour boiling water over it and leave for 10 minutes. Place the funchose in a colander and rinse under running water, leave to drain.
Cut the meat into thin strips and fry in a frying pan until cooked, add funchose, soy sauce and simmer a little (3-5 minutes). Then add garlic, spices (black pepper, coriander, red pepper, sodium glucomate), mix and turn off the heat. Let cool slightly.
Grate the carrots and cucumber on a Korean grater, add the contents of the frying pan to them, stir and add lemon juice to taste and salt. Bon appetit

FUNCHOSE WITH MEAT

INGREDIENTS:

• meat 200-300g.,
• funchose 200g.,
• onion 3.4 heads,
• Korean prepared carrots - 300 gr.,
• a little vinegar
• Korean carrot seasoning,
• 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 carrots in Korean style, mix, warm up. In a larger bowl, combine the 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 cool.

FUNCHOSE WITH CUCUMBER AND CARROTS

INGREDIENTS:

• 100 g funchose,
• 60 g Korean carrots,
• 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 is a basic recipe for salad with funchose. If you add, for example, pieces of fried chicken to these ingredients, you will get a delicious salad with funchose and chicken - add products to your liking and invent your own recipes for salads with funchose - in principle, the possibilities in this case are endless, do not be afraid to use your imagination. Meat, fish, seafood, and a lot of options for other vegetables (eggplant, zucchini, bell peppers, radishes, onions, etc.) are suitable.

FUNCHOSE WITH MEAT (CHICKEN, PORK, BEEF)

INGREDIENTS:

• 700 g meat,
• 250 g 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.

FUNCHOSE WITH PRAWNS

INGREDIENTS:

• 100 g funchose,
• 10 peeled boiled shrimp,
• 1/2 sweet pepper,
• 3-4 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 is also a universal recipe - cook these noodles with your favorite products and get a dish that will be the most delicious just for you!

FUNCHOSE WITH BAKED BEET AND EGG PANCAKES

INGREDIENTS:

• Funchoza 100g. (dry)
• Medium size beets 1 pc.
• Fresh cucumber 1 tsh.
• Red onion 1 pc.

For the egg pancakes:

• Chicken egg 2 pcs.
• Soy and fish sauce 2 tablespoons each.
• Starch 1 tbsp.
• Half a bunch of parsley.

REFUELING:

• Seed mustard 1 tbsp.
• Lemon juice 2 tablespoons.
• Olive oil 6 tablespoons.
• Garlic 1-2 cloves (to taste)
• Honey to taste.

PREPARATION:
Wrap the beets in foil and bake in the oven at maximum temperature until soft (approximately 45-60 minutes depending on the size of the beets).
Pour boiling water over funchoza for 5 minutes, until soft, place in a colander, and rinse with cold boiled water. If desired, cut the long funzoza in half with scissors or even shorter.
For the pancake, lightly beat the eggs, sauces, starch and finely chopped herbs. Fry in a frying pan on both sides until cooked. Remove from the pan and cool.

If you refuse noodles, spaghetti and pasta because they are harmful to your figure, you can prepare funchose or, as it is also called, “Chinese glass noodles.” Its similarity to regular pasta is limited only by its appearance and ease of preparation. But as for the products from which funchose is made, the differences are striking.

Glass noodles were originally made from mung bean starch (another name is mung bean). When it entered the diet of residents of other Asian countries, they began to use starch obtained from processing potatoes, yams, cassava and other legumes for this purpose.

In modern production, in order to reduce the cost of the final product, the manufacturer sometimes uses corn starch as an additive.

Funchoza and rice noodles are not the same thing: rice noodles become white when cooked, while glass noodles become transparent (hence the name).

The noodle production process boils down to kneading dough (starch and water), which is then rolled out and passed through molding holes, the diameter of which determines the length and thickness of the threads, or cut and dried, and then packaged in sealed bags.

The composition and nutritional value of funchose is largely determined by the properties of the original product. The calorie content of high-quality dry glass noodles is approximately 320 kcal. When boiling, due to the saturation of the fibers with moisture, most calories are lost and this figure decreases to 80-84 kcal.

100 g of boiled (finished) product contains:

Nutritional composition:

• B vitamins;
• a nicotinic acid;
• trace elements (zinc, selenium, copper);
• macroelements (magnesium, calcium, iron, potassium, phosphorus).

Benefits and harms

In China, it is still believed that funchose can prolong life, and the longer the noodles, the more pronounced the effect of longevity.

The positive qualities of the product are due to its composition:

• only natural ingredients of raw materials;
• a large percentage of “slow carbohydrates” that provide the body with energy for a long time;
• the ability to normalize and maintain optimal body fat mass;
• the presence of components that help accelerate cell growth and development;
• the absence of gluten, which makes glass noodles a very attractive product for people whose bodies are unable to process gluten;
• a rich vitamin complex, thanks to which funchose, when consumed regularly, normalizes cholesterol levels, strengthens the nervous system, cleanses blood vessels, improves the functioning of the gastrointestinal tract and slows down the aging process.

There are no contraindications for high-quality glass noodles subject to its reasonable consumption in combination with other products. No matter how rich funchose is in vitamins, micro- and macroelements, it is not able to fully provide the human body with everything it needs.

If we talk about the dangers of funchose, then it lies entirely on the conscience of the manufacturer. For example, in 2004, a lead-based bleach was discovered in a Chinese product, which was used to remove the yellowish tint resulting from the addition of cheap varieties of corn starch to the feedstock. In 2010, aluminum was found in funchose in the Czech Republic.

Eating funchose stored for a long time in unsealed packaging can also cause harm: it quickly becomes damp and becomes an ideal food for pathogens.

It’s easy to avoid purchasing a low-quality product: just buy noodles from reliable sellers:

• do not buy goods with illegible (or written exclusively in foreign languages) labels on the packaging;
• carefully study the composition of the product: bean starch should be first on the list;
• check the date of manufacture and the tightness of the pack;
• give preference to noodles produced by famous brands.

High-quality funchose:

• has a white or slightly gray (not yellow) color;
• lacks shine;
• becomes transparent when boiled;
• its individual threads do not stick together;
• dry noodles are hard and brittle, but do not crumble into dust at every touch;
• From the smell, only a subtle nutty or bean aroma is acceptable.

Is funchose useful for losing weight?

Glass noodles are made from starch and have a high carbohydrate content, but are classified as dietary products that promote weight loss. The starch included in its composition is resistant: that is, it does not break down in the small intestine and does not replenish subcutaneous fat reserves, but enters the large intestine almost unchanged.

Here it becomes food for bacteria responsible for metabolic processes, including the process of “burning” fats.

Thanks to this, funchose, unlike regular pasta, can and should be consumed by overweight people, because it:

• will provide the body with energy;
• dulls the feeling of hunger;
• will speed up the disposal of fat deposits.

Is it possible to recover from funchose?

All the beneficial qualities of glass noodles will appear provided that they are consumed in reasonable quantities and with the “right” (weight loss) foods: vegetables, seafood, lean meat.

If you neglect this rule and enjoy funchose in too large quantities, combining it with baked goods, sweets, fatty fish and meat, and foods rich in “fast” carbohydrates, then the effect will be exactly the opposite.

Rules for preparing the product

The determining criterion when choosing a method for preparing glass noodles is the thickness of the threads and the characteristics of the dish that will subsequently be prepared from it.

Cooking rules:

1. Funchoza must be cooked in a large wide saucepan, taking into account that at least 1 liter of water is needed to cook 100 g of dry product.
2. Before boiling the noodles, you need to salt the water. Salt is not used if funchose is subsequently used to prepare a salad with soy sauce or any other salty seasoning.
3. To prevent individual threads from sticking together, odorless vegetable oil is added to the cooking water (20 ml of oil per 1 liter of water).
4. Thick noodles, the cross-sectional diameter of which exceeds 1 mm, should be boiled by placing in boiling water for 3-4 minutes. For particularly wide noodles, increase the time by 1 minute.
5. Funchose spider web should be poured with boiling water and left for several minutes, then placed in a colander and rinsed.
6. If the product is used in the form of skeins, then before cooking they are tied with a thread, which is removed after cooking and washing. Then the noodles are cut into pieces of the required length.
7. The noodles should not be overcooked: they should be soft but still crispy. Funchoza cooked for too long loses its shape.

Glass noodles are made from starch and therefore have the special exception of being completely tasteless and able to absorb any flavors. It is equally applicable for first and main courses, salads and desserts.

Classic salad recipe with funchose

Classic salad is a spicy appetizer that requires 200 g of dry noodles, greens for decoration and the following products:

The preparation steps are as follows:

1. Funchoza needs to be boiled and then rinsed thoroughly.
2. Prepare the carrots into strips and set aside until they release their juice; cut the peeled cucumber into slices.
3. Put the garlic into the press.
4. Prepare the dressing by combining vinegar, oil, soy sauce, salt and pepper mixture.
5. Combine dressing with fresh vegetables and garlic.
6. Mix everything with noodles.
7. Place in the refrigerator for 2-3 hours, remove and sprinkle with herbs.

With chicken and vegetables

For this traditional Asian dish you will need 200 g of thin funchose, which should be poured for a couple of minutes. boiling water and then rinse.

Additionally you will need:

If desired, you can add garlic, dry pepper and salt.

Stages:

1. Cut the fillet into layers and fry, adding onion rings.
2. Prepare vegetables as follows: cut peppers and carrots, boil beans, and chop garlic.
3. Fry the vegetables.
4. Place fillet, funchose, vegetables in a wide bowl, mix, season with a mixture of vinegar and soy sauce.
5. Leave for about 60 minutes. and serve, garnished with herbs.

With beans and tomatoes

It is advisable to prepare this dish in accordance with traditional Asian recipes: that is, quickly fry all the ingredients in a wok. This is a funnel-shaped deep Chinese frying pan with wide edges and a convex bottom of a small radius.

With this method of cooking, vegetables acquire a crispy crust, but remain juicy inside and retain all their beneficial substances.

In the absence of a wok, an ordinary frying pan will do.

You will need 0.2 kg of funchose and the following components:

Preparation:

1. Boil the funchose.
2. Fry the julienned vegetables.
3. Combine with noodles and season with oil and sauce.

With vinegar

The salad takes just a few minutes to prepare and looks festive.

You will need a pack of thin funchose and some vegetables:

Preparation:

1. Prepare the vegetables in strips and fry, add small garlic.
2. For 10-15 minutes. Fill the noodles with plain water at room temperature, drain, then pour boiling water for 3 minutes. and rinse.
3. Mix prepared vegetables, fresh cucumber and funchose, salt, add spices, season with vinegar and soy sauce.
4. Mix all ingredients and leave in a cool place for 20 minutes.

With beef

If you boil the beef in advance, you can prepare a hearty and healthy main course in just half an hour.

It will require 300 g of funchose and the following products:

Preparation:

1. Make onions into half rings, sweet pepper into strips, beef into slices, grated carrots and garlic.
2. Lightly fry the beef, add to the vegetables and fry for 10 minutes.
3. Add garlic, soy sauce, spices, simmer for 5 minutes.
4. Place pre-boiled funchose in a frying pan and simmer covered for 3 minutes.

You can replace the sweet pepper with daikon or green radish: the dish will acquire a more delicate taste, with a piquant bitterness.

With pork

You can prepare according to the previous recipe, replacing beef with lean pork, or use the recipe, taking a number of ingredients for 100 g of dry thin noodles.

You will need:

Preparation:

1. Cut the pre-boiled and cooled pork into small oblong pieces.
2. Funchose for a few minutes. Place in boiling water, then rinse with water and cut into short pieces.
3. Season the grated carrots with soy sauce and set aside.
4. After preparing the cucumber into strips, combine with other ingredients.
5. Garnish the finished salad with sesame seeds.

With turkey

The dish is traditionally prepared in a wok, but you can use a regular frying pan or saucepan.

For 100 g of funchose you need:

Cooking steps:

1. Prepare slices of leeks, peppers and mushrooms.
2. Chop the chili and add it to the vegetable mixture, after removing the seeds from it (hot lovers may not do this).
3. Fry vegetables for 3 minutes with constant stirring.
4. Add the fillet cut into cubes and fry, stirring for another 5 minutes, until the meat is browned. Stirring is mandatory: thanks to it, the vegetables will retain their natural color and the finished dish will look appetizing.
5. Leave the funchose in boiling water for 4 minutes, then rinse with water and add along with soy sauce to the contents of the frying pan so that it also browns a little.
6. Serve hot when ready.

With shrimps

Made with shrimp and glass noodles, this beautiful, light salad will brighten up the table and only takes a little time to prepare.

The components you will need are:

Preparation:

1. Cook funchose.
2. Prepare a dressing from vinegar, sesame oil, finely chopped garlic and chili, soy sauce and mix with noodles.
3. Prepare the remaining vegetables into strips and put them in a bowl with funchose, mix.
4. Peel the shrimp and boil for 4 minutes, combine with the rest of the ingredients.
5. Sprinkle with sesame seeds and place in the refrigerator for half an hour.

With mussels

To prepare the salad, you need to stock up on a pack of funchose (400 g), mussels in brine (200 g), your favorite seasonings and the following products:

Preparation:

1. Boil the funchose, rinse.
2. Cut the vegetables into slices and fry, add noodles, seasonings, sauce, fry for 3 minutes.
3. Place mussels and remove from heat.

Instead of mussels, you can use other seafood, fish or dietary meat.

With squid

A delicious, easy-to-prepare, beautiful dish that will take half an hour to create, 100 g of noodles, 400 g of squid (frozen).

In addition, you need to take the following products:

Preparation:

1. Thaw and clean the squid, prepare into strips.
2. Boil the funchose.
3. Finely chop the carrots and seeded peppers, divide the garlic into several parts.
4. Fry the garlic in oil until it turns brown, then remove it (you can throw it away).
5. Reducing the heat, fry the carrots until half cooked, add seasonings and pepper, after 4 minutes. pour in the wine and, increasing the heat to maximum, wait until it has completely evaporated.
6. Reduce heat, add squid, simmer for 4 minutes.
7. Add funchose to the contents of the frying pan, mix gently, heat over low heat for another 5 minutes. The dish is ready.

With fish

The taste and appearance of this salad will largely depend on the quality of the fish, so you shouldn’t skimp on it: it’s best to take trout or salmon fillet.

For 100 g of funchose you will need:

Preparation:

1. Pour warm water over the noodles for 15-20 minutes, then rinse and squeeze.
2. Cut the vegetables into slices and fry, adding spices, until the carrots are soft and the onions are transparent.
3. Add sesame seeds, keep on fire for another 1 minute.
4. Place the fish, cut into large layers. After it is lightly fried, add funchose and soy sauce, reduce heat and simmer for 2-3 minutes.

The salad is served immediately after preparation.

With mushrooms

Any mushrooms are suitable for this dish, but you need to take a little more fresh product than indicated below. Funchoza (200 g) is boiled in accordance with the manufacturer’s recommendations.

In addition to this you will need:

The preparation steps are as follows:

1. Prepare the vegetables: onion - in half rings, pepper - in strips, and carrots - grate, then fry them.
2. Cut the mushrooms into strips, lightly fry separately and combine with vegetables, season the contents of the frying pan with a mixture of soy sauce, sugar and finely chopped garlic, stir.
3. Warm up for a few minutes, add boiled and washed funchose.
4. In a couple of minutes. Remove the frying pan from the heat, place its contents on a wide plate and sprinkle with green onions. The dish is ready.

With Chinese cabbage

There are no mandatory proportions for this salad: the ingredients are taken in arbitrary quantities:

• packaging of dry funchose;
• Chinese cabbage;
• cucumber (fresh);
• salt;
• sugar;
• any vegetable oil.

The recipe is very simple: cut boiled Frenchose, cabbage and cucumber into strips of equal length, add spices, season with oil and serve.

With an omelette

You can prepare an original Chinese dish, which requires 250 g of bean noodles and the following products:

You need to follow a few simple steps:

1. Prepare the vegetables: finely chop the cabbage, grate the carrots and cucumber, place everything in a wide bowl.
2. Boil the noodles and combine them with vegetables.
3. Prepare the dressing by combining lemon juice, sugar, soy sauce, olive and sesame oil.
4. Add dressing and sesame seeds to a bowl.
5. Beat the eggs with a pinch of salt and fry the omelette.
6. After it has cooled a little, cut into long strips and add to the salad.
7. Mix everything and refrigerate for half an hour.

With minced meat

It is advisable to take low-fat minced meat, the best option is beef, and thin noodles, for 100 g of which you will need:

The preparation steps are as follows:

1. Fry the minced meat in sesame oil (10 minutes with stirring).
2. Grate the radish and carrots in Korean style, prepare the onion in half rings.
3. Funchose for a few minutes. pour boiling water over it, then rinse and place in a colander.
4. Combine the vegetables with the minced meat, simmer with stirring for 5 minutes, add chopped garlic.
5. Cut the funchose into short pieces, place in a frying pan, season with soy sauce, stir, turn off the frying pan and wait a few minutes. before serving.

If desired, you can sprinkle the finished dish with rice vinegar, which will give it a slight sourness.

With eggplants

A delicacy for fans of Asian cooking, it is prepared from available ingredients.

In addition to 50 g of funchose, it contains:

Preparation:

1. Cook funchoza.
2. Grate the carrots, add salt, vinegar, sugar, mash slightly and set aside.
3. Fry the eggplants cut into semicircles until tender, remove from the pan, and cool.
4. Mix carrots and eggplants, add funchose, prepared garlic and let it brew for about half an hour, garnish with herbs.

With cherry

A vegetarian dish, the preparation of which requires 50 g of noodles, supplemented with the following components:

Preparation:

1. Fry the coarsely chopped mushrooms for 3 minutes, add Tiriyaki sauce, simmer, stirring for another 3 minutes.
2. Boil the funchose or place it in boiling water, then rinse.
3. Place the washed lettuce leaves on a wide plate, top with layers of tomato slices, mushrooms, and funchose. Pour soy sauce over everything and garnish with sesame seeds.

With teriyaki sauce

Teriyaki sauce is a great addition to bean noodles.

For 6 servings of the dish, you need to stock up on 50 g of funchose and the following ingredients:

Preparation:

1. Funchoza for 10 min. place in boiling water.
2. Peel and prepare the vegetables: onion - in half rings, pepper, carrots and cucumber - in strips, press the garlic.
3. Rinse the noodles and drain in a colander.
4. While the water is draining, prepare a dressing from teriyaki sauce, garlic, honey, lemon juice, and oil.
5. Combine all ingredients, mix, add salt, place on a wide dish, sprinkle with toasted sesame seeds, let stand for a few minutes.

With broccoli

A hearty and light dish, enough for 3 servings:

Preparation:

1. Prepare funchoza in any convenient way.
2. Boil cabbage for 3 minutes.
3. Beat the eggs, adding soy sauce.
4. Chop the garlic, fry in oil, remove from the pan.
5. Instead, add cabbage, fry for 3 minutes, sprinkle with red pepper.
6. Add funzoza, beaten eggs to the pan, add salt, stir, simmer for a couple of minutes.

With ginger

For a salad for 4 people you need 100 g of noodles and:

Preparation:

1. Boil the noodles, rinse.
2. Mix honey, soy sauce and vinegar, add ginger.
3. Grate the cucumber and carrots, place in a bowl, season with the resulting mixture, oil, chopped garlic, green onions, and add salt if necessary.
4. Add chopped funchose, place everything on a dish, sprinkle with sesame seeds and place in the refrigerator for an hour.

Fried noodles

Glass noodles are made from starch and are especially prized as a traditional Thai dish. Fried funchose is prepared in just 15 minutes., looks bright, and tastes simply delicious. Its distinctive feature is that funchose is not boiled, but only soaked.

To prepare you will need:

Preparation:

1. Soak the noodles in water at room temperature for 10 minutes.
2. To prepare the dressing, mix oyster sauce, soy sauce and marinade sauce with the addition of sugar and pepper.
3. Fry in a heated frying pan (wok) for 1 minute. a mixture of garlic and onion. Then seafood is added to the mixture, everything is fried for another 2 minutes. while stirring.
4. Consistently, with an interval of 2 minutes, add eggs, funchose, sauce, chopped carrots and cabbage.
5. The mixture is simmered under a closed lid for another 3 minutes; just before turning off, tomatoes, cut into thin slices, are added.

Multicooker recipe

Frenchoza cooked in a slow cooker turns out not only tasty, but also healthy.

Products you will need:

Preparation:

1. Cucumbers should be washed and their stems trimmed.
2. Chop eggplants and cucumbers into large pieces, place in separate containers and add salt to release excess juice and bitterness. The juice will need to be drained after 20-30 minutes.
3. Mix grated carrots with salt.
4. Boil the noodles in vinegar water.
5. In a colander, let the water drain from the prepared funchose.
6. Heat the oil in the “Fry” mode in a multi-cooker bowl. Subsequently, cook everything with the lid open.
7. Add eggplants and fry.
8. Chop the garlic, add more carrots and fry (no more than 2-3 minutes).
9. Add paprika, coriander, cucumbers, garlic and mix.
10. Add soy sauce and vinegar and cook for another 3 minutes.
11. Combine vegetables with funchose.
12. Chop the parsley and mix everything.
13. Lower the lid, turn off the multicooker and leave the dish in it for 15 minutes.

This dish can be served hot or cooled.

The list of glass noodle recipes is endless, the main thing is that it is made correctly and with love.

Article format: Oksana Grivina

Glass noodle recipe video

Glass noodles in soy sauce with vegetables and pork:

Hello, my dears. I want to offer you a recipe today 2 in 1. At the beginning of the topic, I’ll risk offering you a little information about this miracle - in case someone might be interested. Although this vermicelli is not such a miracle today, but, as they say, everything is clear, but what exactly ?
In common parlance, it has the nickname “glass noodles” because it resembles elastic transparent glass threads, and after cooking it becomes completely transparent. Many people call “funchoza” a dish of Chinese or Korean cuisine, and it is also prepared from rice noodles, which after cooking becomes similar to simple spaghetti. It's a delusion. That's what noodles are called. They also talk about its starch or legume origin. My source states that funchose is exclusively a rice product. And just rice noodles differ from, in fact, funchose - in the method of production.
So, funchose is made from rice, and therefore is also the basis of longevity. It is considered a legendary means of raising the body's strength. The legendary Japanese heroes - “ninjas” - ate funchose.
Funchoza comes from China (there it is called fun-tu-ji), and was brought to Soviet Central Asia by Chinese Muslims - the Dungans. This vermicelli is especially popular in Southeast Asia. Funchoza itself is ideal in terms of diets; it will not force the body to store fat, will quickly saturate it and promote longevity. But you shouldn’t get carried away with salads with it in restaurants - funchoza is elastic, soft, filling and at the same time tasteless and colorless noodles, which, to add piquancy and taste, are often seasoned with a large amount of soy sauce and many additives, often fatty, spicy and high in calories. We get the opposite effect. Prepare it yourself at home, add exactly as much oil as you need. Yes, and I’ll tell you how to save money on soy sauce. Many chefs consider funchose an ideal side dish for any food, and this is deservedly so! After all, it has the ability to absorb all tastes, smells and even color. Add it to Korean carrots, let it brew, and it will turn a pleasant soft orange. Vermicelli fits perfectly into almost all dishes, from salads to hot meat and fish dishes, the main thing is to not let the funchose stick together and dry out when “assembling” the dish. And also let it cool completely!!! Otherwise, you risk not getting true pleasure from using it. Based on these principles, we get the cooking method - boil!!!. And then we receive a warning - do not overcook!!! And, of course, do not rinse with cold water. Preparing the funchose itself takes a few minutes - just pour it into boiling water for 3-5 minutes and strain through a colander with small drops.
Well, now we have come to the action itself - preparing two dishes based on our beautiful funchose.

I'll treat you to something hot for lunch today,

Step-by-step recipe with photos

and tomorrow you are welcome to everyone for breakfast.
For preparing hot

Funchoza I have two bundles...so what if there are three in the photo, they created a bunch there, the three of them are more beautiful
Meat I have half a kilo of pork, marinated in homemade mayonnaise... I had to add it
Onion medium onion... not necessarily blue, but so beautiful with it
Carrot lope and onions
Daikon lope and carrots
Cucumber skok and daikon
Chili pepper not a bunch of onions, carrots, daikon and cucumber, but according to your taste... I have two peppers
Garlic I mangled three teeth and crushed two
Soy sauce about a tablespoon
Rice vinegar a couple of tablespoons... feel free to change it to apple, or even balsamic
And prepared it right away for breakfast

Carrot twice as much as onions, see above
Daikon lope and carrots on this plate
Cucumber everything is correct, skok and daikon
For breakfast, it is better to cut the multi-colored vegetables larger to preserve the crunchiness of the vegetables for the morning salad.
Consistency is a must to get a tasty dish.
1 Fill everything up as in the photo. Please note that the onion is not cut across, but lengthwise - the knife goes along the nose-butt line
2 Let the wok heat up.
3 Boil a kettle of water for funchose.
4 Pour vegetable oil into a heated wok and wait for the smoke.
5 Now we grab a plate with vegetables and throw a carrot on the bottom, immediately onion on it, and daikon on it. And mix.
6 Now garlic dives into this company and gets in the way... I mean, gets mixed up...
7 And now we’ll add cucumber and pepper to them, quickly combine them and put everything in a large bowl.
We try to leave the oil in the wok.
8 The crushed garlic is gone, the meat is gone, if it gurgles, throw the meat up, that is, onto the walls of the wok, let it rest, wait for dry “weather”. It no longer gurgles, but squeaks? A minute or two, we drive the meat along the bottom, soy sauce and 1 spoon Sprinkle with vinegar, sprinkle with beauty, in a resting bowl, add salt to taste, stir for a couple of seconds

and return the whole company to the bowl.
Now put the saucepan on the stove, add boiling water to it, for faster boiling, add salt.
Is it boiling? We throw funchoza,

and we follow. At first it becomes transparent in a dotted line, then almost all of it. Then it will boil. Now pick up the thread and try it - if you feel the rubberiness, then it’s too early for it to reach the shore. And as soon as you feel a pleasant elasticity that does not interfere with chewing the thread in a couple of seconds, that’s what you need. Drain into a sieve. Shake it, dry it, and add it to the meat-onion-carrot-daikon-guerie dressing.

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

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

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

How to cook funchose

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

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

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

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

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

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

Recipes for dishes with funchose

Recipe for salad with funchose, cucumber and carrots

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

How to cook funchose with vegetables. Boil the noodles, dry them, let them cool. Cut the cucumber into long thin strips. Combine noodles with carrots and cucumber, add soy sauce. Chop the garlic, mix with olive oil, season the salad and mix.

This is a basic recipe for salad with funchose. If you add, for example, pieces of fried chicken to these ingredients, you will get a delicious salad with funchose and chicken - add products to your liking and invent your own recipes for salads with funchose - in principle, the possibilities in this case are endless, do not be afraid to use your imagination. Meat, fish, seafood, and a lot of options for other vegetables (eggplant, zucchini, bell peppers, radishes, onions, etc.) are suitable.

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

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

How to cook funchose with meat. Peel the carrots and onions, cut the onions into half rings, grate the carrots on a coarse grater, cut the meat into thin strips about 0.5 cm thick. Boil the funchose, drain in a colander, rinse with cold running water, and dry. Heat a frying pan with olive oil, add meat, fry for 5 minutes, pepper and salt, add onion, stir, add carrots, stir again, pour in soy sauce, add funchose and garlic passed through a press, stir, simmer for 5 minutes, stirring, serve hot or cold.

Recipe for funchose with shrimp

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

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

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

Funchoza with meat and vegetables

What we need:

300 grams of meat

Half a pack of glass noodles

100 grams of pickled “Korean” carrots

One medium cucumber

Half a medium sweet pepper

3 cloves garlic

SMChP - freshly ground black pepper ( I didn't know myself)

Olive oil for frying and dressing

Soy sauce

Cut the meat into thin strips and fry in a hot frying pan in olive oil.

It should be cooked through and golden brown, although the degree of browning can be adjusted to taste.

You can add a little salt to the meat when frying.

Now let’s start cooking the noodles - it’s a responsible task and will take us at least 3 minutes :)

Funchoza is noodles made from bean starch; it should not be confused with rice noodles, because rice noodles, although they are also very tasty, come in other varieties.

In this salad, glass noodles are good for their transparency, elasticity - and lightning speed of preparation.

Boil water in a saucepan, add a little salt, turn off the heat, put the funchose in the water and close the lid.

We wait for three whole minutes, then drain the water, drain the noodles in a colander, stir, and put back into the pan.

Add a little olive oil and stir to prevent the noodles from sticking.

I do one tricky thing - to make eating the salad more convenient, I cut the noodles with scissors.

I lift it with a fork and cut it with scissors into pieces of the required length.

Let's return to the meat.

Peel and finely chop the garlic, add to the pan, keep warm over low heat.

We cut vegetables - cucumber into thin slices, pepper too.

If desired, Korean carrots can be cut for convenience, or you can leave them as is.

Add vegetables to the pan with meat, mix well.

Properly, without being greedy, we flavor it with sesame seeds.

Add the noodles properly, again without being greedy, season with olive oil and soy sauce.

Mix carefully.

This will not be easy to do - noodles are an insidious thing.

Another advantage of this salad is that it is very tasty warm, but also simply great cold!

Funchoza with meat- a hot dish of oriental cuisine. It has an original taste and if you haven’t tried anything like it yet, be sure to cook it. What kind of meat is best to use for funchose? I like beef; it goes well with all the ingredients in the dish. You can take any meat, for example pork is also good for this dish. The recipe is not complicated, you can easily prepare it at home if you take into account all the cooking secrets that I will tell you about now. We will prepare funchose with meat and vegetables.

Ingredients:

Rice vermicelli (actually funchose) - 1 pack;

Beef or pork meat - 0.5 - 0.8 kg;

Carrots - 1 piece;

Radish - 1 piece;

Red bell pepper - 2 pcs;

Hot pepper;

Garlic or herbs;

Vinegar - to taste, about 2 tablespoons;

Soy sauce.

Preparation:

You need to start preparing funchose by preparing the meat. We clean it of films and fat and cut it into small cubes.

Cut the meat for funchose into slices or cubes

Throw the meat into the hot oil and stir it quickly, trying to make it white on all sides. This way the meat will be juicy. Then you can add spices, cover with a lid and simmer over low heat until cooked. If the juice has evaporated and the meat is still tough, add hot water or broth and simmer some more. Add salt 10 minutes before the meat is ready.

While the meat is cooking, chop the vegetables. Carrots and radishes in strips, sweet peppers in small cubes.

Vegetables for funchose cut into strips

Fry the vegetables in a frying pan with vegetable oil, adding them one by one: carrots, radishes, peppers. Lightly salt and fry the vegetables until soft.

Preparation of funchose

Pour water into the pan as for boiling regular noodles. Salt and pour a little vegetable oil. When the water boils, add funchose, turn off the heat and let it sit for 3 minutes. As soon as the vermicelli becomes transparent, drain the water with the rice vermicelli into a colander and rinse with cold water so that it does not stick together. Some varieties of funchose are white, so do not wait for it to become transparent so as not to overcook the vermicelli. Be sure to look at the manufacturer's cooking instructions on the packaging.

We cut the funchose with a sharp knife into 4 parts, like a cake, and put it in the meat, which should already be ready. Mix well, add prepared vegetables, chopped herbs - wild garlic, or the feathers of regular garlic. I took a bunch of wild garlic, it also has good taste. Add soy sauce to taste.

Now you need to warm everything up well for about three minutes, stirring. If it doesn’t mix well, you can cut the vermicelli further. It happens that it is very long, and in this case it is difficult to mix it.

That's all. We just prepared funchose with meat and vegetables at home. Place it in a heap on a serving plate and serve.

Bon appetit!

Funchose salad in Korean style is a very tender, appetizing and incredibly colorful dish of Korean cuisine. Using our recipe with photos, in literally 30 minutes you will be able to prepare and serve a hearty salad with meat and vegetables, which is so fragrant that it is impossible to resist!

Many people are interested in the question of what the “mysterious” product of oriental cuisine called “funchoza” is. It's simple. Funchoza is thin rice noodles, for the preparation of which various types of starch are used. They are also called “glass noodles” because they become transparent during cooking. This product is universal, and all thanks to its neutral taste, which allows you to add funchose to many dishes. Noodles take on the flavor of the foods they are cooked with. You can prepare various soups, side dishes, and salads from funchose at home; it harmonizes perfectly with fish, meat, vegetables and seafood. Glass noodles perfectly absorb all the aromas of fragrant spices, so they are an indispensable ingredient in many Korean dishes.

In addition to its versatility, funchose noodles are a very useful product. Due to the fact that rice noodles contain a huge amount of vitamins and minerals, they have a positive effect on the nervous system and are an excellent antidepressant. All oriental women have a beautiful, well-groomed appearance. And all because they eat funchose, which is also an excellent antioxidant, so Eastern women have perfect skin and always look young.

A Korean-style salad with funchose will be very satisfying, since the noodles are quite high in calories. And those vegetables that are part of the Korean salad will make it very light and aromatic. This dish is universal: it can be called a full-fledged salad, a full-fledged side dish, and a full-fledged second course. Therefore, a salad with funchose in Korean is wonderful in all respects.

Korean funchose salad is so simple that even your child can prepare this Korean dish. This salad will fit perfectly into the holiday menu and will give your invited guests a good mood just by looking at it. Well, it will be impossible to resist the taste of funchose salad. Prepare this dish according to our recipe with photos and surprise your family and friends with your ability to perfectly cook Korean dishes.

Cooking steps

In order for you to get a delicious Korean salad with funchose, the noodles must be cooked correctly. If it has a thickness of about 1 mm in diameter, it must be poured with boiling water and left for five minutes, then drained. If the diameter is larger, cook the noodles in lightly salted water for 4-5 minutes, but not longer than the specified time. To prevent it from sticking together during cooking, add a little vegetable oil to the water. Remember that undercooked funchose noodles will stick to your teeth, and overcooked ones will become soggy. Properly cooked rice noodles should be soft but still slightly crispy. As cooking gurus say, it should be “al dente.” Determine what kind of noodles you purchased and prepare them correctly.

In our recipe we use the thinnest funchose, so fill it with boiling water and wait 5 minutes.

After five minutes, drain the water, rinse the noodles thoroughly and drain in a colander. All moisture should drain completely.

Cut the peeled onions into rings or half rings and place them in a well-heated frying pan, after adding a little vegetable oil. Rinse the meat thoroughly and dry it, cut it into squares or cubes. Place the meat in a frying pan with onions. Peel the carrots and grate them on a grater designed for chopping carrots in Korean. Add carrots to the meat and onions and mix everything thoroughly. Fry the ingredients until the meat is cooked.

Remove the stem and seeds from the red bell pepper. Cut the pepper into half rings and add to the pan with the rest of the ingredients. Fry the peppers for a few minutes, then turn off the heat and cool the vegetables and meat.

While the hot ingredients of the salad with funchose are cooling, let’s get started with the fresh ingredients. Wash the cucumber thoroughly and cut into thin strips. It will be better if you chop it on a Korean carrot shredder. Peel the garlic and chop it with a knife or pass it through a press. Finely chop the dill. Take a spacious container and place funchose noodles, fried vegetables, meat and fresh salad ingredients into it, add a little sugar, salt and ground black pepper to taste. Mix everything well.

Ingredients for Rice Noodles with Seafood:

Funchoza (rice noodles) - 200 g

Seafood (I took 150 g of each type: young octopus, peeled shrimp and mussels. Any desired, even one type) - 300 g

Bell pepper - 1 piece

Onion - 1 piece

Carrots (small) - 1 pc.

Garlic - 2 teeth.

Vegetable oil - 2 tbsp. l.

Soy sauce - 4 tbsp. l.

Lemon juice - 2 tbsp. l.

Recipe for Rice Noodles with Seafood:

Rice noodles with seafood ingredients You can take any seafood according to your desire and availability in the refrigerator. You can even have just one type, for example, just shrimp. Thawed seafood marinate for 20 minutes. In the mixture, 2 tbsp. l. soy sauce and 2 tbsp. l. lemon juice. I took TM Kikkoman soy sauce.

While the seafood is marinating, cook the rice noodles according to the instructions on the package.

Cut the onion, carrots, peppers and garlic into thin strips.

Fry the onion in vegetable oil for about 2 minutes.

Then add carrots, peppers and garlic and fry for about 2 minutes.

Add seafood and fry for about 5-7 minutes.

Add noodles, mix vigorously. Then add 2 tbsp. l. Kikkoman soy sauce. Simmer for about 2 minutes and serve immediately.

Try it, it's very tasty. Bon appetit!

Funchoza or “glass” noodles- a traditional product of Asian cuisine. It is actively used in various dishes of China, Japan, Korea, and Thailand. One of the popular ones is soup with funchose, for which there are a great many recipes. Let's consider two of them - lean and meat.

Ingredients for Lenten Soup:

100 g funchose;

1 large onion;

1 medium carrot;

1 medium tomato;

5 cloves of garlic;

200-220 g of mushrooms – champignons or oyster mushrooms;

45-50 ml soy sauce;

30-40 ml vegetable oil;

salt, herbs - to taste.

There is a recipe for soup with funchose in meat broth. Chicken or turkey fillet is ideal for this. The following ingredients will be required:

0.5 kg fillet;

200 g funchose;

1 carrot;

1 medium onion;

½ sweet pepper;

½ celery root;

30 ml vegetable oil;

salt, peppercorns, parsley - to taste.

Funchoza - glass noodles

Funchoza is practically devoid of any taste, but absorbs them well. Therefore, the dish acquires the taste and aroma of other components: mushrooms, vegetables, meat, seafood. The noodles are called glass noodles due to the transparency they acquire during the cooking process. The noodles are practically invisible in the broth, but the soup with funchose and chicken will be thicker and richer than usual.

Traditionally, funchose is made from mung bean starch. Some manufacturers replace it with cassava starch, potato starch or cheaper corn starch. Corn noodles are considered not of the highest quality, including in terms of taste. Therefore, in order to have a dish of “correct” noodles on the table, you need to look at its composition before purchasing.

Starch noodles can hardly be called low-calorie, because 100 g of the product contains about 300-320 kcal. Depending on the other ingredients added to the soup, the calorie content of the entire dish may change. For example, mushroom soup with funchose will have minimal calorie content. If the soup broth is made from fatty meats, the nutritional value will increase significantly.

Chinese noodle soups are quite healthy. It contains vitamins B, E, PP, as well as minerals such as potassium, selenium, iron, phosphorus. Noodles are easily absorbed by the body, although dishes with them are quite filling. Thanks to this, Chinese soup with funchose improves digestion and helps eliminate toxins, especially when it comes to vegetable broth. Due to the high starch content in its composition, funchose reduces blood sugar levels.

Making mushroom soup

Mushroom soup with added funchose

Carrots must be grated on a coarse grater or cut into thin strips, onions cut into half rings, mushrooms - arbitrarily.

Pour boiling water over the tomato, remove the skin and cut into cubes.

Garlic cloves are cut into 2 parts.

Pour vegetable oil into the frying pan and fry the garlic in it for about 3 minutes, after which remove the cloves from the frying pan. This is necessary to give the dish a special aroma.

Fry the onion for about 2 minutes, then add mushrooms and carrots to it. Vegetables must be fried over low heat.

After 10-15 minutes, add tomatoes, pour in soy sauce and simmer for about another 5-7 minutes.

Bring 600-700 ml of water to a boil and add the vegetable mixture to it.

If desired, the soup with funchose and mushrooms can be salted. But you should do this carefully, because soy sauce is already salty.

Lastly, add funchose, wait 1-2 minutes and turn off the heat. For those who choose thicker noodles, soak them in cold water for 10 minutes before adding to the soup. Before serving, you can wait about 10 minutes for the soup to steep.

Making chicken soup

Chicken soup with Chinese noodles

The fillet is cut into cubes or strips, poured with 2-2.3 liters of water and boiled for about 15 minutes.

Vegetables must be cut: carrots into strips, onions and peppers into cubes, celery into rings.

Vegetables are fried in oil for 10 minutes, after which they are added to the prepared broth.

If desired, you can add salt, herbs and spices.

Before cooking, add noodles to the broth. Chicken soup with funchose is simmered for 2 minutes and turned off.

The soup is poured into deep bowls and served hot. It can be decorated with herbs, lemon slices or halves of quail eggs. Funchoza is quite filling, so this soup is eaten without bread.

The dish is best consumed immediately after preparation. Further heating may cause the funchose to boil over and only spoil the taste. The device should be chosen depending on the amount of noodles. So, it is better to eat thick soup with chopsticks; for liquid soup, a spoon will do.

Funchoza is a starchy noodle of Asian origin. I bought it, tried it, and immediately realized that funchose is a colossal space for a gourmet’s imagination. Salads, soups and side dishes are prepared on its basis. She doesn't have a strong taste of her own, so she goes with almost everything. What I liked about it was its texture - the funchose is elastic, hard, you just want to eat it, and certainly with Chinese chopsticks.

So, I present to your attention a gorgeous selection of 20 recipes for cooking, one of the main ingredients of which is funchose. Recipes are sorted into 3 large categories: soups, salads and appetizers, main courses. In all recipes, olive oil can be replaced with sesame oil. After cooking, the funchoza must be cut, because it is very long and it is not convenient to eat it without cutting it.

SALADS AND SNACKS WITH FUNCHOSE

1. The simplest funchose snack

Ingredients: funchose - 1 package. Korean dressing for asparagus and funchose - 1 pack.

Method of preparation: boil funchose according to the instructions on the package. Season with purchased Korean dressing for funchose (you can buy it in the department of oriental goods, in the same place where you get the funchose itself). Stir and serve as an appetizer or side dish. It is clear that this appetizer can be added with various ingredients: chopped green onions, fried meat in strips, boiled vegetables (green beans, for example)

2. Funchose salad with shrimps in Vietnamese style

Ingredients: 1 pack of funchose, 200 grams of green beans, 250 grams of shrimp. For dressing: 2 finely chopped garlic cloves, 2 chopped fresh hot peppers, 2 tbsp. spoons of grated ginger, 4 tbsp. spoons of soy sauce (or Vietnamese sauce, if you can find it), juice of 1 lemon, 4 tbsp. spoons of water, 1 tbsp. spoon of sugar, 1 tbsp. a spoonful of vegetable oil and 1 teaspoon of sesame oil. 1 tablespoon each of finely chopped parsley and green onions.

Method of preparation: Boil shrimps. Boil the funchose and cut it, and also boil the green beans until tender. Mix all the dressing ingredients and marinate the shrimp in this dressing for half an hour. Next, mix the shrimp, funchose and green beans. When serving, garnish with freshly chopped parsley and green onions.

3. Snack "Ants crawling along tree branches"

Ingredients: 1 pack of funchose, 300 ml. chicken broth, 300 grams of minced pork, 2 tbsp. tablespoons sesame oil, 2 tablespoons sesame seeds, 1 teaspoon grated fresh ginger, 0.5 red chili pepper, a handful of finely chopped cilantro, 3 tablespoons soy sauce, freshly ground black pepper.

Method of preparation: Cook the funchoza until tender, according to the instructions on the package. Heat sesame oil in a large cast-iron frying pan (wok), add soy sauce, chopped chili pepper, ginger, sesame seeds, add minced meat. All this must be done almost without delay. Fry the minced meat until cooked, heat the broth, pour into the minced meat. Add chopped cilantro and funchose to the meat and mix. Serve warm.

4. Lenten salad with funchose

Ingredients: 1 package of funchose, 2 carrots, 1 cucumber, 1 sweet pepper. For dressing: 0.4 cups rice vinegar, 1 teaspoon sesame oil, 1 tbsp. spoon of soy sauce, 1 tbsp. a spoonful of finely chopped cilantro, 1 chopped garlic clove.

Method of preparation: Boil the funchose until tender according to the instructions on the package. Chop raw vegetables into strips. Prepare a dressing from the indicated ingredients. Mix everything in a large salad bowl and refrigerate for an hour. When serving, the salad can be decorated with herbs.

5. Simple salad with funchose and prepared carrots in Korean

Ingredients: funchose - 1 package, Korean carrots - 1 glass, fresh cucumber - 1 piece, black sesame seeds (seeds) - 1 tablespoon, soy sauce - 3 tablespoons, 1 tablespoon sesame oil.

Method of preparation: boil funchose, chop. Chop the cucumber into small strips (like Korean carrots). Mix all the ingredients - a very simple and tasty salad.

6.Korean carrots with funchose and spicy dressing

Ingredients: 1 carrot, 0.5 packages of funchose (40 grams), half an onion, 2 tbsp. spoons of olive oil. For dressing: 2 tablespoons of ground red pepper, 1 teaspoon of salt, 1 teaspoon of sugar, 1 tablespoon of warm boiled water, 2-3 cloves of garlic. This dressing can be used as adjika and in other dishes. For this recipe we only need half a teaspoon of this dressing.

Method of preparation: cook funchose according to the instructions on the package, cut into pieces. Chop the carrots into strips, cut the onion into half rings. Heat olive oil in a frying pan (cast iron or wok). Place half a teaspoon of dressing in the pan, add onions and carrots, fry until the onions and carrots are ready. Add funchose. Stir and refrigerate for half an hour.

7. Cold funchose salad with turkey

Ingredients: Funchose – 100 g (1 pack), Turkey meat – 200 grams, fresh cucumber – half, bell pepper – 1/2 pcs., carrots – 1/2 pcs., garlic – 1 clove, soy sauce – 5 tbsp. l., pepper - to taste, coriander - to taste, rice vinegar - 1 tsp, olive or sesame oil - 1 tbsp.

Method of preparation: cook the funchose until tender according to the instructions, pour over cold water to stop the cooking process (so that it does not fall apart and retain its elasticity) and cut into pieces. Vegetables: grate cucumber, pepper and carrots on a Korean carrot grater (or cut into strips). Heat a frying pan with olive oil and fry the turkey meat in the oil until done. Combine fried meat with chopped (raw) vegetables. Mix together in a large salad bowl meat with vegetables, funchose, pressed garlic, vinegar, soy sauce, pepper, salt and coriander. Season with olive or sesame oil. This salad takes time, it needs to be infused in the refrigerator, it is better to prepare it on the eve of the celebration.

8. Salad with funchose and boiled chicken

Ingredients: 1 package of funchose, 2 boiled chicken legs, 1 onion, 1 carrot, 2 cloves of garlic, 1 bell pepper, 1 tablespoon of sugar, 1 teaspoon of salt, half a teaspoon of black pepper, 1 teaspoon of sweet paprika (seasoning) , 1 tablespoon of rice (or white) vinegar, hot red pepper (if you like it spicy), olive oil - 2 tablespoons for frying vegetables.

Method of preparation: boil the funchose in salted water until tender and, after draining the water, cut into pieces. Chop onions, carrots, bell peppers. Chop the garlic very finely or pass through a press. Fry the vegetables along with the garlic for 5 minutes in olive oil. Remove the skin from the chicken, disassemble the chicken into fibers and add to the frying pan with the vegetables, add sugar, vinegar, salt and black pepper, sweet paprika, hot pepper. Mix all the ingredients in a salad bowl, season with vinegar, let the salad cool and brew.

SOUPS WITH FUNCHOSE

9. Soup with funchose, chicken wings and Chinese cabbage

Ingredients: chicken wings - 5 pcs.; pork pulp - 250g; Chinese cabbage - 1/4 head; grated ginger - 1/2 tsp; soy sauce - 2 tsp; green onions - 1 small bunch; funchose - 1 package; salt - to taste; olive or sesame oil for frying, onions, white root and carrots - 1 piece each (for broth).

Method of preparation: pour chicken wings with 3 glasses of water, add a whole onion, carrots, white root and cook the broth. Salt and pepper the broth to taste. Chop the pork into strips. Chop the Beijing cabbage into strips. Boil the funchose until cooked according to the instructions on the package, cut into pieces. In a deep cast-iron frying pan (use a wok), quickly fry the pork in very hot olive oil, add Chinese cabbage to the pork. Simmer for 3 minutes. Pour boiling chicken broth over it all and let it simmer. After 5 minutes, add soy sauce, prepared and chopped funchose, green onions and ginger.

10. Quick soup with funchose, green beans and shrimp

Ingredients: 1 small package of funchose, 1 liter of chicken broth, 6 large shrimp, 300 grams of green beans, herbs to taste.

Method of preparation: Heat the chicken broth, boil the funchose until tender, according to the instructions on the package, drain the water (you can pour cold water over the funchose to stop the cooking process and maintain its elasticity). Boil shrimp until tender, peel. Cook the green beans until tender, drain the water. Pour chicken broth into plates, put funchose, boiled shrimp, and boiled green beans there. You can add greens to taste.

P.S. chicken broth should be tasty: the chicken is good, cook longer (the longer, the richer the broth), add vegetables to the broth - onions, carrots, white root, it is advisable to crush chicken bones before cooking.

11. Soup with funchose and zucchini in Korean

Ingredients: 1 liter of chicken broth, 2 tablespoons of spicy Georgian tomato sauce, 200 grams of boiled chicken breast fillet, 1 small package of funchose, 1 small zucchini, raw egg, 3 tablespoons of green onions, 1 tablespoon of olive oil, 2 clove of garlic, 1/4 chili pepper.

Method of preparation: boil the funchose until tender, rinse with cold water and set aside for now. Heat olive oil in a frying pan, add diced zucchini to the oil, pour soy sauce, tomato sauce over it and fry and simmer over low heat until transparent. At the end, add garlic passed through a press and finely chopped chili pepper. Fry for a couple more minutes. Heat chicken broth. Chop the meat into strips and place in the broth, add fried zucchini and garlic to the broth and bring to a boil. Beat the egg with a whisk and pour into the boiling broth in a thin stream. Bring everything over low heat until cooked, add salt and pepper to taste. Before serving, season the broth with pre-cooked funchose and sprinkle with green onions.

12. Vegetarian soup with funchose and oyster mushrooms

Ingredients: funchose - 1 package, 1 onion, 1 carrot, 1 tomato, 3 cloves of garlic, 300 grams of oyster mushrooms, 3 tablespoons of soy sauce, ground black pepper and olive oil for frying.

Method of preparation: chop vegetables and mushrooms (chop to taste) and place in a hot frying pan with vegetable oil. Fry until done, season with soy sauce and garlic, salt and pepper. Boil water in a saucepan, pour the contents of the pan into the water, cook for a couple of minutes, add funchose (breaking it with your hands while it is dry) and cook until the funchose is ready (read the instructions on the package of funchose for how long to cook it).

13. Simple (“Russian”) meat soup with funchose

This soup needs to be prepared “for one meal”; it needs to be eaten hot and fresh. Leaving this soup in the refrigerator will ruin it (the funchose will disintegrate and the soup will become inedible).

Ingredients: beef on the bone 500 grams, funchose - 1 package, onion, carrots, vegetable oil for frying, 3 potatoes, herbs, salt and pepper.

Method of preparation: for at least one hour, and preferably 3-4, boil the beef over low heat, obtain a good rich broth and soft meat. Cut the potatoes into cubes, chop the onion and carrots and fry in olive oil. Add fried vegetables and potatoes to the broth. When the vegetables and potatoes are ready, add funchose to the soup and cook until done. Add salt, pepper, and herbs to the soup to taste.

14.Soup with funchose and seafood

Ingredients: 1 package of frozen sea cocktail, 1 package of funchose, chicken broth - 1 liter, 1 bell pepper, 1 onion, ginger (a tablespoon, grated or finely chopped), soy sauce - 4 tablespoons, olive oil and finely chopped parsley .

Method of preparation: chop the onion and pepper. In a deep wok frying pan, fry the ginger in olive oil, add the onion and bell pepper to the ginger. Add chicken broth and soy sauce to the mixture, salt and pepper to taste. Add funchose, let the soup boil, add sea cocktail, let the soup boil, the soup is ready. Serve, sprinkle with chopped parsley.

Here I want to warn you - a frozen seafood cocktail must be expensive and of good quality. I once bought an amazing thing: there was a lot of ice in it, and the entire contents turned out to be very bitter. Clearly my dish was ruined.

RECIPES FOR MAIN DISHES WITH FUNCHOSE

15. Funchoza in Chinese with chicken

Ingredients: funchose - 1 small package, 1 bunch of parsley, multi-colored sweet bell pepper - 2 pcs., garlic - 3 cloves, onions - 2 heads, chicken - 400 grams, 60 ml. vegetable (sunflower) oil, tomato - 1 pc., Georgian tomato sauce - 2 tablespoons, sugar - 2-3 tablespoons, soy sauce - 50 ml., salt, red hot pepper - to taste.

Cooking method: You need to cook this dish either in a special wok or in a frying pan with a thick bottom. You can use a heavy cast iron cauldron. Pour vegetable oil into a frying pan and heat it. Chop all ingredients (can be chopped). Place the ingredients for frying in the oil in a hot frying pan in the following order: onions, chicken (in strips like beef stroganoff), tomato, bell pepper. Fry everything until done (5 - 7 minutes in total). Season with sugar, soy sauce, tomato sauce, red pepper and pressed garlic. While all this is being prepared, boil the funchose in boiling water. Transfer the prepared funchose into the frying pan with the meat and vegetables (it’s convenient to do this with large tongs) and serve. When serving, sprinkle with parsley.

16. Funchoza with fried beef and carrots

For this recipe you need to take kidney beef, tenderloin. The most expensive and most tender meat, perfect for frying. Otherwise, you risk spoiling the dish with very dry, tough and unchewable beef.

Ingredients: funchose - 1 package, beef - 400 grams, onions - 2 heads, carrots - 2 medium pieces, garlic - 3 cloves, green radish - 1 piece, soy sauce - 3 tablespoons, salt and black pepper to taste.

Method of preparation: cut the beef into strips and start frying in a wok or cauldron in vegetable oil. When the beef is almost ready, add chopped carrots, onions, and green radish to it. Fry everything until cooked, season with soy sauce, garlic, salt and pepper to taste. Place pre-boiled funchose on hot meat with vegetables and mix.

17.Hopchae with funchose and pork - a famous Korean dish

Ingredients: Funchoza - 1 package, 1 onion, 1 carrot, 100 grams of pork, 3-4 champignons. For the sauce - 1 tbsp. spoon of soy sauce, 2 teaspoons of sugar, 1 tbsp. a spoonful of finely chopped green onions, 1 tbsp grated ginger, 1 finely chopped clove of garlic and 2 tbsp. spoons of olive oil.

Method of preparation: in a wok pan (or in a deep cast iron frying pan), fry the pork cut into strips in olive oil. Add chopped carrots and onion cut into half rings to the pork, fry together, add chopped champignons to the mixture and fry. Season this mixture with a tablespoon of soy sauce, salt and pepper to taste. Boil the funchose until ready. Mix all the sauce ingredients and season the funchose with the sauce. Add the funchose along with the sauce to the meat and vegetables, mix everything and serve. When serving, you can sprinkle with sesame seeds and herbs; you can add spinach to the vegetables in this dish.

Funchoza(dung. 粉絲子, Chinese trad. 粉絲, exercise 粉丝, pinyin: fěnsī, pal.: fensi, common names - “glass, starch, Chinese noodles”) - a dish of Chinese, Korean, Japanese and other Asian cuisines, which prepared from dry noodles (so-called glass noodles) with seasonings of pickled peppers and jusai, carrots, radishes, onions and other vegetables. Served hot or cold. Can also be served with mushrooms or meat (which is typical for the Korean snack Japchae)

Glass noodles are usually made from mung bean starch. Less commonly used starch is potato, cassava, canna, and yam. In modern production, bean starch can be replaced with cheaper corn starch.

As a rule, glass noodles have a circular cross-section; diameter varies. Sold dried. Used in soups, salads, deep-fried dishes. “Glass noodles” got their name because of the translucent appearance they acquire after cooking.

In Russia, glass noodles are often mistakenly called rice noodles. Unlike rice noodles made from rice flour, which turn white when cooked, almost indistinguishable from spaghetti, starch noodles become translucent but are less resistant to heat treatment. It is in this mixture that the Funcheza salad is made, without turning it into porridge, but leaving the noodle fibers with elasticity and the usual taste.

Valuable properties of funchose

This product is rich in vitamin B, which is required by the human body to strengthen the nervous system. Funchose also contains vitamins E, PP, and also minerals (zinc, iron, copper, selenium, calcium, magnesium, phosphorus, manganese). This extensive set of vitamins and minerals best contributes to the full functioning of the human body.

Vermicelli will be a godsend for all people who want to eliminate extra pounds. Funchose contains complex carbohydrates that provide muscles with energy. If you eat funchose every day, you can significantly reduce the consumption of fats and sugar, and this in turn will have a very good effect on your well-being, the person will become more energetic.

The value of the product lies in the fact that it is rich in amino acids, which are required for the creation of new cells. It is also good that this noodles do not contain gluten protein, which leads to allergic diseases, and this is very important for all allergy sufferers. The conclusion suggests itself, funchose is a safe and beneficial product for human health.

Traditional vermicelli is used to make soups, but it is more often used in salads. In dry form, the calorie content of this product is 334 calories; in boiled form, funchose has only 87 calories per hundred grams of product.

Making noodles is very easy. You just need to boil it for three minutes, and then rinse it in cold water. If desired, you can lightly fry it. Funchose is eaten as a side dish for meat and fish dishes, and also as a main dish with the addition of vegetables, mushrooms, meat and other food products. You can cook it and consume it as you see fit; in this case, everything directly depends on your taste preferences.

Calorie content of funchose

The calorie content of funchose is 320 kilocalories per 100 grams. product. Funchoza is a high calorie flour product. But still, funzocha is recommended for people with excess weight problems, because it is made from rice or other types of flour (for example, beans), which means that this product will not harm your figure.

After boiling, rice noodles become milky white and starchy noodles become transparent, which is why they are also called “glass noodles.” It is not at all similar to the wheat we are used to, neither in structure nor in taste, but it does not have a taste as such, it is neutral, only a light, subtle aroma.

By diluting the neutral flavor palette of funchose with bright, appetizing vegetable, meat, sea and fragrant-spicy notes, you can prepare a lot of amazing culinary masterpieces, especially since this outlandish noodle is good both hot and cold.

There seems to be nothing particularly complicated in preparing dishes from funzoza, because essentially it is the same noodles seasoned with sauce, vegetables, meat, seafood, but to make your mouth water and want to lick your fingers after the meal, you need to know some culinary subtleties and tricks. And what wonderful salads are made from funchose! A real celebration of taste!

How to cook funchose

If the funchose is undercooked, it will stick to the teeth, and if it is overcooked, it will simply become limp. Therefore, boiling funchose should be approached with all seriousness, otherwise it will not be possible to prepare culinary masterpieces from it.

Depending on the thickness of the noodle “threads,” boil it for three to four minutes or simply pour boiling water over it. To prepare thin types of funchose (up to 0.5 mm in diameter, similar to Italian “angel hair” pasta), put the noodles in a deep container, pour boiling water over them, close the lid tightly and let stand for about five minutes.

Thicker funchoza is prepared similarly to other types of pasta - in salted boiling water, only the cooking time is limited to three to four minutes.

To prevent the noodles from sticking together, it is advisable to cook them in a large amount of salted water, into which you should pour a little vegetable oil. If the funchose is boiled correctly, it will turn out soft, but a little crunchy.

Most often on store shelves you can find funchose in the form of skeins of different sizes.

It should be cooked in a special way. Before cooking, we thread a long thin thread through a hank of noodles and tie it into a ring.

Take a deep pan, fill it with water at the rate of 1 liter per 100 grams of noodles, and add a tablespoon of vegetable oil and a teaspoon of salt for each liter.

Place a tied skein of noodles into the boiling water in the center of the pan. Cook the funchose for 3-4 minutes, discard in a colander and immediately run under running cold water. Then we take the skein by the thread ring, shake it well and send it to the cutting board. Remove the thread and cut the funchose across the fibers with a sharp knife.

Funchoza with carrots in Korean

We will need:

40 grams of funchose (1 bunch dry)

one medium carrot

half an onion

a couple of tablespoons of vegetable oil with yangnyom*

Cooking method:

First of all, prepare the noodles using one of the suitable methods (see above). Chop the carrots or grate them on a special Korean carrot grater. Mix the heated vegetable oil with yangnyom and add to the carrots.

You can also use ready-made dressing for Korean carrots, although it is much more interesting to try to make it on your own.

Yangnyom– Spicy Korean dressing for salads and other dishes. To prepare yangnyom we will need: a tablespoon of warm boiled water, 2 tbsp. ground red pepper, three cloves of garlic, a teaspoon each of salt and sugar. Pour pepper, salt and sugar into a small container. Add water and mix well. Pass the garlic through a garlic press and mix everything again. Yangnyom is ready! It can be stored in a tightly closed jar in the refrigerator and used as needed. Please note that yangnyom is a thermonuclear pepper-garlic mixture, so you should add very, very little of it to dishes.

Add funchose to the finished carrots and sprinkle the dish with soy sauce. Gently mix all the ingredients so as not to tear the noodles.

We let the dish brew and soak for half an hour, and then treat and enjoy. You can safely diversify the proposed recipe by adding finely chopped cucumbers, onions, and meat to funchose with Korean carrots. Experiment!

Asian funchose salad with shrimp

We will need:

100 grams of funchose (rice noodles)

300 grams of shrimp (peeled and boiled)

one red sweet pepper

2 onions

10 grams of green cilantro

For refueling we take:

2 teaspoons curry powder

1 teaspoon soy sauce

2 tablespoons lemon juice

2 tablespoons sesame oil

2 cloves garlic

20 grams of green cilantro

Cooking method:

Pour funchoza with a liter of boiling water and leave for 10 minutes. Place the finished noodles in a colander. Don't throw out the water! We will still need it. Cut the sweet red pepper and onion into thin strips.

Prepare the marinade: finely chop the cilantro, pass the garlic through a press. Mix 3 tbsp. “funchose” water with soy sauce, sesame oil, curry powder, cilantro, garlic and lemon juice. Place the sauce on the fire and simmer for literally 2 minutes, stirring vigorously.

Coarsely chop the funchose, mix with shrimp, onion, pepper and remaining cilantro. Add sauce, stir and enjoy!

Funchoza with mushrooms and sweet peppers

We will need:

250 grams of funchose

250 grams of shiitake mushrooms

1 sweet red pepper

3 tablespoons sesame seeds

3 cloves garlic

2 tablespoons soy sauce

2 tablespoons vegetable oil

Cooking method:

Boil or steam the noodles. Cut the peppers and mushrooms into thin strips. Pre-soak dried shiitakes in cold water. Remove mushroom stems that are too hard. Fry the chopped mushrooms and peppers in vegetable oil for about five minutes. Then add sesame seeds and garlic and fry for about one to two minutes. Mix with the prepared noodles and fry for a couple more minutes. As a final touch, add soy sauce, add some salt if necessary, mix well and serve hot.

Funchose salad with turkey and broccoli

We will need:

100 grams of funchose

turkey fillet, chicken breasts or escalopes - 3 pcs.

150 grams of green beans

small broccoli

3 tbsp. pine nuts or cashews

2 cloves garlic

leek

3 tbsp. vegetable oil

soy sauce

Cooking method:

Boil the rice noodles or pour boiling water over them and leave for 10 minutes. Place the finished funchose in a colander and rinse under running cold water.

Trim the ends of the green beans and cut each pod into several pieces. We separate broccoli into inflorescences. Place the beans and broccoli in boiling water and cook for about 5 minutes.

In a deep frying pan, fry small pieces of turkey in vegetable oil until an appetizing golden brown crust appears. Then add chopped garlic and nuts to the turkey. Mix. Add the boiled beans with broccoli, finely chopped leeks and, stirring continuously, fry the turkey with vegetables for about 5-7 minutes. At the end of cooking, add funchose and soy sauce. Mix well and remove from heat. The salad turns out light but nutritious. You can serve funchose with turkey and broccoli either fiery hot or cold.

Funchoza with chicken and vegetables

We will need:

70 grams rice noodles

1 skinless, boneless chicken breast

300 grams of vegetable mixture: carrots, celery root, cauliflower, Brussels sprouts, leeks

2 cloves garlic

ginger root

chicken bouillon

vegetable oil

soy sauce

Cayenne pepper

Cooking method:

Peel and chop the garlic and ginger. We take about 2 centimeters from the ginger root. Fry garlic and ginger in vegetable oil. When the garlic begins to darken, use a slotted spoon to remove it from the oil along with the ginger.

They gave us their spicy aroma and will no longer be needed. Cut the chicken breast into thin strips and fry, stirring constantly. Transfer the finished chicken to a plate and cover with a lid. Fry diced carrots and celery root along with onions, cauliflower and Brussels sprouts for several minutes in the same aromatic oil in which the chicken was fried, adding a little chicken broth to the pan.

In the meantime, boil the funchose or simply pour boiling water over it. Add chicken to the prepared vegetables. Drain the water from the noodles and add them to the frying pan with the chicken and vegetables. Quickly mix all the ingredients, season to taste with soy sauce and cayenne pepper. Serve the dish hot.

Spicy Korean soup with funchose

We will need:

200 grams of funchose

100 grams chicken breast

4 cups chicken broth

1 medium zucchini

2 tablespoons soy sauce

1 tablespoon sesame oil

2 cloves garlic

chili pepper, chili paste and spices to taste

Cooking method:

Boil the rice noodles in advance and cut them not too long. Place the diced zucchini in a deep saucepan. Add soy sauce, sesame oil, finely chopped garlic and chili pepper to taste. Place the pan over medium heat and cook until the zucchini is translucent. Then pour in 4 cups of chicken broth and bring to a boil.

Add chicken breast cut into thin slices to the soup. Cook for at least 10 minutes. Beat one raw egg and slowly pour into the soup. After thoroughly stirring the egg, let the soup cook for about 10 minutes. Then add funchose, add salt, season with chili paste and spices, reduce heat and heat all components for 3-5 minutes. Before serving, sprinkle the soup with finely chopped green onions.

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

FUNCHOSE- these are thin rice or starch noodles (the starch of mung beans, sweet potatoes, potatoes, canna, yams, corn is used for preparation

41% or cassava). Often these noodles are also called glass noodles due to the characteristic transparency that they acquire after cooking.

HOW TO PREPARE FUNCHOZE.

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

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

OVERCOOKED FUNCHOSE will be soggy, and undercooked FUNCHOSE will stick to your teeth; properly boiled glass noodles will be soft, but slightly crunchy.

SO THAT THE FUNCHOSE DOES NOT STICK UP WHEN COOKING, you need to add vegetable oil to the water at the rate of 1 tbsp. for 1 liter of water.

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

11 RECIPES OF DISHES WITH FUNCHOSE!

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 funchoza 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. FUNCHOSE

INGREDIENTS:

Vermicelli Funchoza-100g.

Carrots-150g.

Bell pepper-150g.

Cucumbers-150g.

Vegetable oil

Salt pepper,

Ground coriander

PREPARATION:

Cut the peeled onions, carrots, cucumbers and peppers into strips. Fry the onions in vegetable oil, add carrots to it, and a little later - pepper. Prepare funchose (pour boiling water over it and leave for 5 minutes.) Rinse under running cold water. Mix funchose with toasted vegetables and cucumbers, salt and pepper, add coriander (or soy sauce). Let the funchose brew for an hour.

3. FUNCHOSE WITH MUSHROOMS AND VEGETABLES.

INGREDIENTS:

Rice noodles250g

Bell pepper1 piece

Carrot1pcs

Zucchini1pcs

Tomato1pcs

Boiled porcini mushrooms 150g

Chinese cabbage 100g

Fresh ginger to taste

Garlic to taste

Soy sauce

PREPARATION:

Bring water to a boil, add some salt, put the noodles in 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 a couple more 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.

4. FUNCHOSE WITH MUSHROOMS AND VEGETABLES.

INGREDIENTS:

Rice noodles 150 g

Sweet pepper 1 pc.

Carrot 1 pc.

Cucumbers 1 pc.

Champignon mushrooms 100 g

Fresh cilantro 20 g

Lemon juice 1 tbsp. l.

Olive oil 4 tbsp. l.

Soy sauce 8 tbsp. l.

White sesame 2 tbsp. l.

Water 50 ml

Garlic 2 cloves

Curry 5 g

MARINADE:

Soy sauce,

Lemon juice,

Olive oil

PREPARATION:

The peculiarity of this dish is the unusually chopped vegetables - thin strips will certainly decorate the salad.

Peel and chop the mushrooms. Place in boiling water for 5 minutes, then drain the water and set the mushrooms aside. Peel the carrots. Then cut the cucumber and carrots into thin strips using a paring knife.

Next, cut the carrots and cucumber into thin strips. Take a small pepper (or half), remove seeds and cut into thin strips. Pour cold water over the rice noodles for 3 minutes, then drain the water and pour boiling water over it for 5 minutes. Meanwhile, prepare the marinade. To do this, take 50 ml of warm water, soy sauce, chopped cilantro, garlic (chopped), lemon juice and olive oil. Combine all ingredients in a saucepan and simmer for 2 minutes over low heat. Mix vegetables, mushrooms, noodles. Pour over marinade, mix everything and leave for 30 minutes.

Then transfer the funchose to a salad bowl and sprinkle with fried sesame seeds. The dish is ready.

5. FUNCHOSE WITH BEEF.

INGREDIENTS:

300gr. boiled funchose

1 tbsp. vegetable oil

300 gr. Fillet of beef

2 small 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 the beef fillet in it,

Sliced ​​into thin slices. When the meat acquires a golden hue, add carrots and Bulgarian

Pepper, cut into thin strips, and 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, carefully

Stir, 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.

Bon appetit!))

6. FUNCHOSE

INGREDIENTS:

Funchoza noodles

Soy sauce

Black pepper,

Coriander,

Red pepper,

Sodium glucomate

Ok lemon and salt - to taste,

PREPARATION:

Take the funchose, pour boiling water over it and leave for 10 minutes. Place the funchose in a colander and rinse under running water, leave to drain.

Cut the meat into thin strips and fry in a frying pan until cooked, add funchose, soy sauce and simmer a little (3-5 minutes). Then add garlic, spices (black pepper, coriander, red pepper, sodium glucomate), mix and turn off the heat. Let cool slightly.

Grate the carrots and cucumber on a Korean grater, add the contents of the frying pan to them, stir and add lemon juice to taste and salt. Bon appetit

7. FUNCHOSE WITH MEAT.

INGREDIENTS: meat-200-300g.,

Funchoza-200g.,

Onions - 3.4 heads,

Korean ready-made carrots - 300g, more possible

A little vinegar

Korean carrot seasoning

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, warm up. In a larger bowl, combine the 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!!!

8. FUNCHOSE WITH CUCUMBER AND CARROTS.

INGREDIENTS:

100 g funchose,

60 g Korean carrots,

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 is a basic recipe for salad with funchose. If you add, for example, pieces of fried chicken to these ingredients, you will get a delicious salad with funchose and chicken - add products to your liking and invent your own recipes for salads with funchose - in principle, the possibilities in this case are endless, do not be afraid to use your imagination. Meat, fish, seafood, and a lot of options for other vegetables (eggplant, zucchini, bell peppers, radishes, onions, etc.) are suitable.

9. FUNCHOSE WITH MEAT (CHICKEN, PORK, BEEF).

INGREDIENTS:

700 g meat,

250 g funchose,

1 carrot,

1 onion,

2 cloves of garlic,

Soy sauce,

Olive oil,

Black pepper,

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.