Many housewives of our time have an idea of ​​​​what funchose is, but not everyone has tried to cook it. Among admirers, it has many original names - translucent, glass or rice noodles, white vermicelli, Thai pasta and others. In Asia, different methods are used to prepare pasta called funchose, which are also used in our country. On various sites you can find more than one recipe for cooking funchose with vegetables, fish, poultry or meat. This makes it possible to choose the one that is most to your liking and will meet all the requirements of the hostess.

In order to proceed to the study of the exotic Asian menu, you should find out what these pastas are. This original product is sold in stores or departments of Japanese and Chinese cuisine and looks like skeins of white, similar to fishing line threads. It acquires the most bewitching appearance after boiling, becoming transparent, resembling ordinary glass. Hence the name glass or translucent.

Many have repeatedly seen bags of these pasta for sale, without paying attention to them. And completely in vain, according to culinary experts. The exotic product retains the presence of vitamins in the cooking process.

• vitamin B maintains the nervous system in a normal state;
• vitamin E, which has antioxidant properties that improve cellular nutrition;
• vitamin complex PP helps to strengthen the walls of blood vessels, which reduces the risk of thrombosis;
• the product contains 8 basic amino acids, without which it is impossible to create new cells, as well as the full functioning of the brain;
• Thai funchose paste is useful for those who suffer from allergies, because it contains no gluten that can provoke an allergic reaction.

It is worth mentioning the calorie content of funchose with vegetables. Despite the fact that it is quite high, 100 grams of the product contains 320 kcal, the minimum fat content in its composition allows you to include exotic "pasta" in your diet for weight loss. But in this case, their use should take place without sauces.

Funchoza has no contraindications, with the exception of rare cases of individual intolerance.

How to cook noodles properly

Before preparing any dish with funchose, it must be boiled. And you need to do it right so that Thai pasta retains its beneficial properties. There are no difficulties in these actions, but the cooking process has some subtleties:

• for every 100 grams of product, you need to take a liter of water;
• add a teaspoon of salt, a tablespoon of sunflower, sesame or olive oil. The type of vegetable oil depends on what dish will be prepared from vermicelli, as well as on the taste of the hostess;
• bring the resulting composition to a boil;
• while the mixture boils, Thai pasta is prepared for cooking. To do this, a strong thread is threaded through the pasta ring, the ends of which are tied in a knot;
• after boiling water, lower the funchose into the pan, turn off the heat, close the lid for about five minutes. Leave the ends of the thread outside;
• Remove the finished vermicelli from the water by the thread, transfer to a plate to cool.

After the pasta cooked in this way has cooled, cut it into pieces of the required length, first freeing it from the thread. After that, they can be used according to the recipes selected below.

Salad with funchose and vegetables

Any lunch starts with a salad, so first of all you should learn how to cook it with funchose. The simplest is the composition where vermicelli is supplemented with vegetables. It is suitable for connoisseurs of vegetarian cuisine.

For 4 servings you need the following ingredients:

• 200 grams of transparent pasta;
• cucumber;
• Bell pepper;
• 3 small carrots

The first step is to prepare the filling. It will require a clove of garlic, a small bunch of cilantro, soy sauce (best sen soy) and rice vinegar for a tablespoon, as well as a teaspoon of sesame oil. Grind cilantro and garlic and mix with the rest of the dressing ingredients. After that, you can start preparing the salad.

Boil the funchose in the above way, and cut the prepared vegetables into thin strips. This must be done in order to make the cooked salad look appetizing. The cooled transparent vermicelli and prepared vegetables are laid out in a deep salad bowl, dressing is added to them and everything is mixed. Keep the finished dish in the refrigerator so that the vegetables with funchose are soaked in the sauce and acquire a bright, rich taste.

Funchose salad recipe with chicken and vegetables

The following recipe is no less tasty and original. True, because of the presence of chicken meat, it is not suitable for vegetarians, but lovers of oriental cuisine will appreciate it. Moreover, it is prepared quite quickly - the whole process will take about 40 minutes.

For 4 servings, we need the following ingredients:

• half a kilogram of boneless chicken fillet;
• 200 grams of funchose;
• 2 heads of onions;
• 1 Bulgarian pepper;
• 1 small carrot;
• 400 grams of green beans;
• 50 milliliters of sen soy sauce and rice vinegar;
• clove of garlic;
• spices and salt to taste.

Funchose salad with chicken and vegetables is prepared as follows. First of all, the chicken fillet is cut into long thin strips, mixed with spices and fried for 5 minutes over high heat. The pan is greased with sesame oil. Add thinly sliced ​​onion and continue frying for another 3 minutes. As soon as the chicken is ready, leave it to cool, and boil the funchose in the above way and green beans.

After the bean pods become slightly soft, but not boiled, proceed to the next, final stage. To do this, we rub carrots on a Korean grater, and cut sweet peppers and boiled beans into thin strips. The vegetables prepared in this way are fried in sesame oil for 4-5 minutes, let them cool slightly, and then mixed with funchose, fried fillet, sen soy sauce and rice vinegar. Ready salad should be kept for an hour at room temperature. That way it will absorb better.

But not only salads can be prepared from vermicelli and vegetables. These products can be the basis of original second courses. For example, from funchose, chicken and vegetables, a semblance of naval pasta is obtained, but in taste and benefits they are significantly superior to their counterpart from the menu we are used to.

The main ingredients needed to prepare exotic "navy pasta" are as follows:

• 3 pieces of chicken fillets;
• 200 grams of funchose;
• 2 medium sized carrots;
• 1 medium tomato;
• 2 pieces of onion;
• 3-4 cloves of garlic;
• a bunch of fresh herbs;
• 3 tablespoons sen soy sauce;
• sesame oil for frying;
• freshly ground black pepper, salt to taste.

Rinse the chicken fillet, cut into thin slices. Cut the peeled onion into half rings. Grate carrots on a Korean grater, and in its absence, chop into the thinnest straws. Fry the prepared fillet for 5 minutes over high heat, add onions, carrots to it and simmer for at least 10 minutes. While the first part of the ingredients is undergoing heat treatment, we proceed to the final stage.

Pour funchose with boiling water, holding under the lid, as described above. Cut the tomato into small cubes, add the garlic cloves passed through the press to it. Mix the tomato-garlic dressing prepared in this way with sen sui sauce, finely chopped greens, and add to the fried chicken fillet. Warm up the resulting composition for 5 minutes, add funchose, mix, transfer to portioned plates and serve.

Funchoza with vegetables and mushrooms

Glass vermicelli cooked with champignons, oyster mushrooms or honey mushrooms (mushrooms are chosen to the taste of the visitor) and vegetables are very popular among numerous visitors to Chinese restaurants. The recipe for cooking funchose with vegetables and mushrooms is so simple that it will not be difficult for anyone to cook it at home.

Minimum products required:

• funchose 100 grams;
• mushrooms (champignons, oyster mushrooms or honey mushrooms, to choose from) 400 grams;
• 1 piece each: cucumber, carrot, sweet pepper, onion;
• 2 cloves of garlic;
• olive or sesame oil for frying;
• sen soy sauce 8 tablespoons;
• a small bunch of fresh herbs (whatever you like, but cilantro is best).

To prepare funchose with mushrooms and vegetables, pour glass vermicelli with boiling water, leaving it to steam for 5 minutes. At this time, prepare a frying of vegetables cut into thin strips (except for the cucumber, which is also finely chopped, but left fresh). After the vegetables have fried for 5 minutes over medium heat, mix them with mushrooms and keep covered for a quarter of an hour. The final touch in the preparation of this exotic will be the combination with vegetable and mushroom frying, funchose, squeezed garlic and sen soy sauce. The cooked dish is decorated with finely chopped greens.

The original recipe is interesting and loved by many, in which, in addition to exotic pasta, beef with vegetables is used for cooking. You can taste it not only in a Chinese restaurant, but also at home, as cooking funchose with beef and vegetables will not be a problem. The originality of the recipe is that both a hot appetizer and a warm salad are prepared according to it.

Ingredients for its preparation:

• 400 grams of beef tenderloin;
• 200 grams of funchose;
• carrots, sweet peppers, onions one by one;
• sen soy sauce - 4 tablespoons;
• salt, spices to taste;
• olive oil for frying.

The meat is cooked first. To do this, take a beef tenderloin (preferably slightly frozen, so it is easier to cut). Fry thin pieces of meat (straws) over high heat in olive oil for 2-3 minutes. After that, hot water is added to it, everything is brought to a boil, the fire is reduced to a minimum and the meat languishes under the lid for 20 minutes.

The next step is the direct preparation of vegetables. Grate the carrots on a Korean grater, cut the onion into thin half rings, and sweet pepper (preferably multi-colored, so it will look more elegant) into straws. Garlic also needs to be crushed, but not through a garlic press, but first crushed on a board and chopped into tiny pieces.

Vegetables prepared in this way are added to the meat, in which there is practically no liquid left. Pour a little olive oil into the pan and leave to fry for another 10 minutes. Before turning off the fire, sauce is poured into the contents of the pan, adding salt and spices, followed by the finished funchose (the method of preparing glass vermicelli is described above). Everything is mixed and served to the table.

But, as already mentioned, this exotic recipe has one original feature. It lies in the fact that if you take 2 times less Thai glass vermicelli, then the output is not fried funchose with vegetables, but a fragrant salad, which is best eaten cold.

Funchoza with Korean vegetables

Glass Chinese vermicelli is becoming more popular every year. Asian cuisine uses many recipes based on this exotic pasta. It can be both an everyday snack and a great holiday treat. Of the many recipes for making glass vermicelli, one salad stands out, which will be happy both at the everyday and at the festive table. This is funchose in Korean.

The step-by-step recipe for its preparation is quite simple and is as follows:

1. Prepare 100 grams of glass vermicelli as described above, that is, thread a ring of exotic pasta through a thread, lower it into the center of the pan, pour boiling water, holding for 4-5 minutes;
2. chop large carrots on a Korean grater into a deep bowl, crush with your hands until juice is released for three minutes;
3. 100 grams of fresh medium-sized cucumbers (it is best to take gherkins) chop into thin strips;
4. 30 grams of sweet pepper cut also;
5. a bunch of any greens, and a clove of garlic, chop very finely;
6. the finished funchose and vegetables are transferred to a bowl with carrots, poured with a special dressing (you can buy it in Chinese cuisine departments) and mix thoroughly.

After 2 hours, the Korean Funchoza salad is ready. In the event that the hostess does not have a ready-made dressing, you can cook it yourself. To do this, you need only a few ingredients - sesame oil, rice vinegar (can be replaced with lemon juice), ginger, garlic, chili pepper, salt, coriander.

This recipe, among the others presented by the exotic cuisine of Asia, is probably the fastest. Its preparation will take no more than 10-15 minutes from the hostess, and therefore it is perfect for meeting sudden guests. And its composition is so simple that it is available in many kitchens.

To prepare funchose with pork and vegetables, you only need a few ingredients:

• 300 grams of pork pulp;
• 100 grams of pasta;
• 1 carrot, grated on a Korean grater;
• 0.5 pieces of sweet pepper, cut into strips;
• 2 small onions, cut into slices.

These are the main products, and for dressing you need 4 tablespoons of sen soy sauce or similar, spices, salt to taste. Oh, and some olive oil for frying.

Preparation is simple and consists of several steps:

1. pork (you need a fairly fatty piece, for example, undercuts or boneless brisket), cut into thin strips, mixed with a small amount of spices and salt. Fry quickly over high heat until golden brown;
2. after the meat has browned, add the dressing, let it simmer for 2 minutes, stirring occasionally. We shift the finished pork to a separate plate;
3. where the meat was stewed, add a small amount of oil and prepared vegetables. Fry until tender, then combine with finely chopped herbs and a clove of garlic, as well as pre-fried pork;
4. while the vegetable mixture with pork is stewed, it is necessary to steam the funchose, as described above. Then add it to the pan with meat and vegetables.

After mixing, the original tasty dish is ready, it can be served at the table.

In the cold season, a light salad of glass vermicelli and green vegetables becomes a real salvation from a depressive state. This recipe has an invaluable advantage - green beans and asparagus can be bought in winter in any supermarket. These vegetables lose their qualities when frozen. Another advantage of the recipe is that the calorie content of funchose with green vegetables is very low.

For three servings of a light salad, not so many starting products are required:

• funchose - 0.5 packs;
• asparagus and green beans, 150 grams each;
• hard cheese (any) - 100 grams;
• medium-sized carrots - 1 piece;
• sen soy sauce 4 tablespoons;
• salt and spices to taste;
• a bunch of fresh herbs;
• sesame or olive oil - 2 tablespoons.

Preparing a salad is very simple. First of all, we rub carrots on a Korean grater or cut them into strips and send them to a frying pan with heated oil. After 3 minutes, put the frozen vegetables there and, if necessary, add 50 ml of water to the vegetable mixture. While they are stewing, prepare Thai pasta according to the above recipe. After the vegetables are fully cooked (usually this process takes no more than 15 minutes), add funchose, sen soy sauce, spices to them. It remains to grate the cheese on a fine grater, add half of it to the vegetables with noodles and mix everything well. While the funchose with vegetables is cooling in a salad bowl, mix the second part of the cheese with finely chopped herbs and a clove of garlic. It is useful for decorating a warm salad when serving.

Chicken stomachs are considered a unique ingredient in cooking, as they can go well with any food. That is why they can often be found on the tables. But not only in the form of stews or stewed in sour cream, you can eat these offal. They make a wonderful salad with vegetables and funchose. This combination will give exotic chicken giblets and allow the hostess to surprise guests.

The preparation of the original salad consists of several steps:

1. Peel 0.5 kilograms of chicken ventricles, rinse in running water and put to boil. Usually, until they are fully cooked, an hour of slow boiling is needed. We do not salt the water where the giblets are boiled immediately, but half an hour after boiling;
2. medium-sized onion and half of sweet pepper cut into thin strips. Carrots, also medium-sized, three on a Korean grater. Fry vegetables prepared in this way in sunflower or olive oil for 15 minutes. Before the end of frying, add a clove of finely chopped garlic;
3. 3 gherkins cut into thin strips;
4. finely chop a small bunch of parsley;
5. cool the boiled chicken ventricles and cut into thin strips;
6. prepare funchose according to the description of the above recipe.

After all the necessary ingredients are ready, you can proceed to the direct assembly of the salad. To do this, put the fried vegetables in a large bowl, add the ventricles, funchose, cucumbers, greens. Now squeeze the juice of half a lemon, add salt, spices to taste and pour 2 tablespoons of sen soy sauce. It remains to mix everything, let it brew for an hour, and you can surprise guests with a real culinary masterpiece, which is somewhat reminiscent of funchose salad with chicken and vegetables.

For this exotic salad, you will need 100 grams of funchose, 20 king prawns and vegetables - onions, carrots, sweet peppers, 1 each. The cooking process begins with marinating the shrimp. This will require Vietnamese dressing. You can buy it, or you can cook it yourself, which is not at all difficult.

To do this, mix together the following ingredients:

• finely chopped garlic cloves - 2 pieces;
• 1 chili pepper;
• grated ginger - 2 tablespoons;
• any fish sauce - a tablespoon;
• juice of 1 lemon;
• a tablespoon of sugar;
• a teaspoon of sesame oil.

Peel and boil the shrimp, and then marinate in this dressing for 15 minutes. While they are marinating, it is necessary to cook the vegetables, cut them into thin strips and fry for 5 minutes. As a result, they should remain slightly crispy. Next, place them in a deep bowl, add thinly sliced ​​\u200b\u200bmarinated shrimps and funchoza prepared according to the above recipe.

Pour 2 tablespoons of Vietnamese dressing into the finished salad, mix well and sprinkle with finely chopped greens on top. After the salad has soaked for 15 minutes, it can be served at the table.

Many people are interested in this Asian cuisine recipe. The thing is that the prepared salad is very light, dietary, healthy, easy to prepare and, most importantly, delicious. That is why for those who follow their figure and adhere to a healthy lifestyle, but at the same time want to eat hearty and tasty, it is worth telling how to cook funchose with vegetables and seafood. First of all, you should decide on the ingredients.

Below are the ingredients for 2 servings:

• glass vermicelli - 100 grams;
• seafood (to taste) - 250 grams;
• small tomatoes - 3-4 pieces;
• carrots and sweet peppers one by one;
• a bunch of greens, dill and basil are best suited for this recipe;
• 1 large clove of garlic;
• olive or sesame oil;
• salt, spices to taste.

The process of preparing the salad is simple and does not take much time. First, funchose is prepared, as indicated in the recipe above. While she is waiting for readiness, cut carrots, peppers into small strips and fry them for 2-3 minutes. Next, you need to cook seafood. To do this, heat the oil in a frying pan, add crushed garlic to it and after 20 seconds lower the seafood. Just a minute later, add finely chopped tomatoes to them and leave for 5 minutes.

After all the ingredients are ready, we combine funchose, fried vegetables and tomatoes with seafood in a large salad bowl. Add salt and spices to taste and 2 tablespoons of sen soy sauce to the salad. Mix well and leave for 20 minutes to soak. After this time, a delicious and light salad can be served on the table.

Calorie table for all recipes

In order not to suffer with the calculation of the calorie content of the recipe you like, all the data is collected in this table. According to it, you can choose exactly what will be, not only tasty, but also useful for the body. The advantage of the table is that in addition to the calorie content, the content of carbohydrates, fats and proteins is indicated here. The data are given based on 100 grams of the finished product.

Recipe	squirrels grams	fats grams	carbohydrates grams	kilocalories
Salad with funchose and vegetables	1,2	3,4	23,4	113,5
Funchose salad with chicken and vegetables	7	5	19	132
Funchose recipe with vegetables and chicken	7,6	5,9	25,4	146
Funchoza with vegetables and mushrooms	6,7	2,2	24,8	124
Funchoza with beef and vegetables	8	5,4	27	134
Funchoza with Korean vegetables	1,5	1,8	22,1	94
Funchoza with pork and vegetables	7,6	8,3	25,4	141
Funchoza with asparagus and green beans	1,3	1,5	19	110
Funchoza with vegetables and chicken ventricles	7,2	5,7	21,3	137
Funchose recipe with shrimp and vegetables	3,1	1,8	19,7	121
Funchoza with vegetables and seafood	3	1,8	20	120

The data presented in the table makes it possible to calculate the calorie content of funchose with vegetables and other products, and choose for yourself exactly the recipe that is most suitable.

It is no secret that Asian cuisine is a supplier of exotic products and recipes for cooking dishes based on them. Until recently, funchose was considered a delicacy, but today it can be purchased at any supermarket. On the basis of transparent noodles, first and second courses, salads are prepared. Funchose contains bean starch, but some unscrupulous manufacturers prepare the product from corn or potato raw materials. Consider the most delicious recipes, give step-by-step instructions, highlight the main aspects.

Preparatory process

Purchase. As mentioned earlier, today transparent noodles can be purchased everywhere, but when choosing, you should pay attention to the density of pasta and their color. High-quality funchose has a translucent structure with a slight gray tint. It also has a pronounced aroma of beans and nuts, while the product is very fragile.

Important!
When buying, feel the noodles through the packaging. If it does not break, but bends, has a slight dregs, then refuse to purchase. If possible, evaluate the smell, it should not be repulsive.

Storage. Due attention should be paid to the storage of funchose. Send the product to a cabinet with good air circulation. In this case, the place should be cool and dark. Otherwise, the noodles will become damp in a short time, they will lose their useful qualities and become unusable. If possible, after purchase, immediately transfer the funchose to a hermetically sealed container or glass jar with a lid.

Important!
Do not store funchose with seasonings, dried fruits, citrus zest and other products that have an intense smell. "Glass" noodles quickly absorb the aroma, as a result of which dishes based on it are tasteless.

How to cook funchose

1. You should also be especially careful when boiling noodles. Depending on the density of the products, you can pour boiling water over the funchose, and then wait 5 minutes. If the thickness of the noodles varies within 5-8 mm, it is better to boil it in a saucepan for 3-4 minutes (the exact cooking time is indicated by the manufacturer on the package). In no case do not exceed the specified period, otherwise the noodles will soften.
2. Funchoza may stick together during cooking. To eliminate such consequences, add vegetable oil to a container with boiling water, stir and salt. Only after that send the funchose to steam / cook. To correctly assess readiness, focus on the structure and shade of funchose. If the product is properly cooked or steamed, it will be soft on the outside but crispy on the inside. At the same time, the products are completely transparent base.
3. In supermarkets, you can find noodles that are wrapped in so-called "nests". When cooking, consider important features. For example, for 100 gr. pasta accounts for 1 liter. water, 20 gr. crushed salt and 40 ml. vegetable/olive oil. After cooking, send the composition to a colander, pour over with melted or ice water. It is this cooking process that allows you to achieve the desired consistency (“al dente”).

Funchoza with vegetables: a classic of the genre

• funchose - 325 gr.
• fresh dill - 10-15 grams
• rice vinegar - 30 ml.
• carrots - 2 pcs. medium size
• garlic - 3 cloves
• olive oil - 65 ml.
• sesame oil - 1 ml.
• ground coriander - on the tip of a knife
• ground red pepper - 1 whisper
• cucumber - 2 pcs. medium size
• Bulgarian pepper (yellow) - 1 pc.
• bell pepper (red) - 1 pc.
• granulated sugar (cane) - 5 gr.
• salt - to taste

1. Wash the carrots, remove the peel from it. Rinse cucumbers and bell peppers with running water, clean the latter from seeds.
2. Cut cucumbers and carrots into thin half rings / rings, chop the bell pepper into strips. To get an aesthetically beautiful dish, cut vegetables into translucent slices. For these purposes, use a well-sharpened knife.
3. Boil or steam funchose according to the instructions above. Send the noodles to a bowl, add bell pepper to it, remember with your hands so that the juice comes out. Pass the garlic through a press, chop the dill and place the ingredients in a container with funchose. Leave for a quarter of an hour.
4. Start preparing the sauce. Mix in one mass olive oil, ground pepper and coriander, sesame oil, rice vinegar, granulated sugar (can be replaced with honey), salt.
5. Add cucumber and carrots to the present funchose, pour over the sauce and mix thoroughly. Wait about half an hour for the salad to soak. Serve as a side dish, salad or appetizer on its own. Before use, you can decorate the dish with sesame seeds fried in a dry frying pan.

• funchose - 225 gr.
• beans (preferably green) - 220 gr.
• dill - 3-5 grams
• asparagus - 165 gr.
• frozen spinach - 5 pcs.
• cheese "Dutch" or "Maasdam" - 110 gr.
• carrots - 1.5 pcs.
• fine salt (preferably sea) - to taste
• ground black pepper - to taste
• vegetable oil - 25 ml.

1. Wash and peel the carrots, chop them on a coarse grater. Pour vegetable oil into the pan, heat to the maximum state, reduce the heat to medium. Fry the grated carrots until golden brown.
2. Reduce heat to low, add green beans and frozen spinach, pour in 60 ml. drinking water, cover. Simmer until tender (about 7-10 minutes), do not forget to stir.
3. At this time, steam or boil funchose, add vegetable oil and salt to the water. Remove vegetables from heat, mix with noodles, add ground pepper and pre-chopped dill.
4. Grate the cheese on a fine grater, then immediately sprinkle it with still warm funchose. Leave for 5 minutes to melt the cheese. Serve hot as an appetizer or salad.

Funchoza with mushrooms

• mushrooms (champignons or oyster mushrooms) - 350 gr.
• funchose - 330 gr.
• onion - 1 pc.
• dried mushrooms (preferably porcini) - 30 gr.
• vegetable oil - 50 ml.
• cream with a fat content of 25% - 210 ml.
• fresh dill - 1 bunch
• salt - to taste
• ground pepper (black) - to taste

1. Send dry mushrooms in a deep bowl, pour boiling water over and leave for a quarter of an hour. After the due date, strain, leave the broth, and finely chop the mushrooms.
2. Chop the onion into cubes. Cut mushrooms / oyster mushrooms into thin slices along the stem. Pour vegetable oil into the pan, fry the onion until soft, then immediately add the mushrooms and dry mushrooms (previously soaked).
3. Saute the onion and mushroom mixture until golden brown and the ingredients are browned. In the process of cooking, pepper and salt the mushrooms, if desired, add spicy spices to enhance the taste.
4. When the mushrooms reach the desired consistency, pour in the heavy cream and mix everything thoroughly. If you purchased a too liquid dairy product, add 15 gr. wheat flour, avoid lumps.
5. Prepare funchose in a convenient way. You can steam it or boil it with salt and vegetable oil. Do not rinse the noodles, immediately send them to the pan with mushrooms and cream.
6. If you notice that the dish lacks liquid, pour in some of the water left over from soaking the mushrooms. Introduce it gradually, continue to simmer the dish.
7. After about 5-7 minutes, turn off the burner, apply funchose with mushrooms with tongs, garnish with chopped dill. If desired, you can add garlic passed through a press to the dish, and use pickled ones instead of fresh mushrooms.

• garlic - 2 cloves
• frozen shrimp - 450 gr.
• funchose - 230 gr.
• fresh tomatoes - 5 pcs.
• green onions - 1 bunch
• soy sauce - 60 ml.
• vegetable oil - 40 ml.
• seasonings - optional
• salt - to taste
• sesame - 25 gr.

1. Rinse the shrimp under running water, leave them in a colander for 15 minutes to drain excess moisture. Prepare a large saucepan, pour water, salt, pepper, bring to a boil.
2. Send the shrimp to boil for 10 minutes, then cool and remove the shell. If desired, you can use already peeled seafood by dousing them with boiling water.
3. Boil the funchose until half cooked according to the instructions above (al dente method - the noodles are soft on the outside, but crispy on the inside).
4. Peel the garlic and send it to the crusher. Wash the green onions, cut the feathers into thin rings about 0.5 cm in size. Wash the tomatoes, remove the peel and stalks from them, chop into cubes.
5. Pour vegetable oil into the pan, heat up, reduce the heat to medium power. Pour in the tomatoes, shrimp, garlic passed through the press. Simmer the ingredients for about 7 minutes, then pour in the soy sauce and green onions.
6. Season the dish with your favorite spices, if desired. Take a dry frying pan, heat it, fry the sesame seeds until golden brown. Serve the funchoza to the table by placing it on the center of a large plate. Sprinkle toasted sesame seeds on top.

Funchoza with egg

• funchose - 125 gr.
• fresh tomatoes - 4 pcs.
• cucumber - 3 pcs.
• chicken egg - 2 pcs.
• bell pepper (red) - 2 pcs.
• soy sauce - 50 ml.
• milk - 30 ml.
• granulated sugar - 25 gr.
• salt - 25 gr.
• ground red pepper - 35 gr.
• garlic - 3 cloves

1. Break the eggs into a deep bowl or plastic bowl, pour in the milk, beat the composition with a mixer or whisk. Heat the pan to the maximum mark, grease with vegetable oil and pour the mixture into it.
2. Reduce the heat to a minimum, cover with a lid, simmer the eggs until they seize. After that, turn the omelette over, fry well. Cut into strips.
3. Wash the tomatoes, remove the stalks, chop the tomatoes into cubes. Wash the cucumbers and cut off the buttocks, chop into half rings or rings. Peel the Bulgarian pepper from seeds, cut into translucent slices. Mix tomatoes, peppers, scrambled eggs and cucumbers.
4. Prepare funchose. You can pour boiling water over it or cook it according to the instructions. Mix noodles with vegetables, start cooking Korean yangnem dressing.
5. Combine granulated sugar, salt, red pepper (ground) in one loose mixture. Pour in 30 ml. boiling water, wait 7 minutes until completely swollen, stir occasionally.
6. Peel the garlic and pass it through a press, add to the previous mixture, mix. Pour soy sauce into the pasta, then season the funchose with the cooked pasta. Serve as a salad or side dish.

• beef pulp - 280 gr.
• funchose ready - 250 gr.
• carrots - 1-2 pcs.
• green radish - 1 pc.
• onion - 1 pc.
• soy sauce - 65 ml.
• fresh dill - 10-15 grams
• garlic - 3 cloves
• ground black pepper - 1 pinch

1. Wash the beef pulp, cut into strips, fry in vegetable oil until half cooked. Cut the onion into half rings, wash and grate the carrots, chop the green radish. Send the listed components to the meat, fry for 10 minutes.
2. After the expiration of the period, pour in soy sauce, pepper, simmer for another 7 minutes. Next, add boiled or steamed funchose to the pan, mix. Simmer the dish for 3 minutes under the lid.
3. Turn off the stove, let the funchose stand for about a quarter of an hour. At this time, wash, dry and chop the dill. Arrange the finished product on plates, decorate with fresh herbs.

Funchoza with turkey

• turkey (fillet) - 2 pcs.
• funchose - 80 gr.
• green beans - 125 gr.
• broccoli - 0.5 pcs.
• cashews or pine nuts - 80 gr.
• garlic - 2-3 cloves
• leek - 1 pc.
• olive oil - 75 l.
• soy sauce - 45 ml.

1. Boil bean noodles (funchose) or pour boiling water over it according to the cooking technology. Strain through a colander, pour over melted or very cold drinking water, leave to drain for 5 minutes.
2. Cut off the "butt" of the green beans, chop the pods into 3 equal parts. Separate the broccoli into florets. Pour water into the pan, pepper and salt, wait for a boil. When the first bubbles appear, send the broccoli and green beans there, cook for 7 minutes.
3. Prepare a deep frying pan, dry it, pour in vegetable oil. Cut the turkey fillet into strips or cubes, fry until golden brown over low heat.
4. After you bring the meat to the desired state (crispy on the outside, soft on the inside), chop the nuts and add to the turkey. Pass the garlic cloves through the crusher, send to the pan, mix everything.
5. Simmer the mixture under the lid for about 5 minutes, then add the boiled broccoli and beans, chopped onion rings. Stir and fry vegetables with meat for 5 minutes.
6. When the process comes to an end, turn off the burner, add soy sauce and boiled / steamed noodles. Stir the dish, cover and let stand 15 minutes. Serve warm or cold.

It is easy to cook delicious dishes based on funchose, if you follow practical recommendations. Consider recipes that include turkey, beef, broccoli, green beans, fresh vegetables. If desired, replace shrimp with other seafood, experiment.

Video: Korean funchose salad

Step 1: take funchose.

Funchoza has already been purchased. In this case, take the package and "get acquainted" with it. There are many manufacturers of rice noodles and several types, so you need to read the instructions - nuances are possible in cooking. But if special cooking methods are not indicated, we will make it standard.

Step 2: prepare funchose for cooking.

Often, funchose is packaged in "nests", small portioned blocks. You need to estimate how many servings you need and then count out the appropriate amount of vermicelli. Then put it in a dry bowl.

Step 3: cook.

Boil a liter and a half of water (in another pan or in a kettle) and pour it into the pan with funchose so much that the vermicelli is completely hidden and there is a layer of water a couple of centimeters above it. Cover the pan with a lid, turn on the stove and cook the funchose for five minutes. If you prefer spices, then this is the time to add them! Attention! In no case do not stir the funchose - it is too brittle, and unnecessary movements can ruin the dish

Step 4: Get it.

As soon as the time has passed, turn off the stove and remove the funchose from the water. It is already boiled, so you don’t have to worry about brittleness - any methods will do - skimmers, colanders, or simply draining water over the edge. But try to get rid of all the water, leaving the vermicelli almost dry.

Step 5: rinse.

In this step, we will wash the vermicelli. Fill with clean cold water and stir for a minute or two. Attention! To wash funchose, it is necessary to use cold and clean water.. As you know, this vermicelli absorbs any smells and tastes very well, therefore, using water with any flavor will simply spoil the dish.

Step 6: decorate, complement and serve.

How to decorate and supplement funchose is up to you. Anything is suitable for this dish, but at the same time it will make the taste of vermicelli different. In this recipe, we acted simply - we added funchose with chopped sweet bell pepper and poured with soy sauce, a constant companion of almost all Asian dishes. It turned out just great! Bon appetit!

Serve funchose with South Korean sauce, as it is less thick. If you have only thick Chinese, then it must be diluted with a third of water.

Funchoza is an ideal food for a diet. It is low calorie and filling

If you decide to make a salad with funchose, but did not have time to prepare all the ingredients, season the vermicelli with soy sauce. Thanks to this, the funchose will not stick together.

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

Cooking features

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

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

Korean funchose is made with the addition of various vegetables, mushrooms, and meat. Therefore, the palette of tastes of snacks with this name is very wide.

A simple Korean funchose recipe

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

Cooking method:

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

Salad can be served at the table when it is infused. To do this, you need to put it in a cool place for a period of one to 4 hours. It is not recommended to store such an appetizer for more than a day.

Funchoza in Korean with cucumbers

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

Cooking method:

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

Salad according to this recipe is fresh, light, but quite spicy. It can be served instead of a side dish for meat dishes, including barbecue.

Korean funchoza with chicken and zucchini

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

Cooking method:

• Boil the chicken breast until tender, cool and cut into medium-sized cubes.
• Clean vegetables. Grate zucchini and carrots for Korean salads, chop the bell pepper into strips, mash the chili peppers with a blender, pass the garlic through a special press.
• Place funchoza in chicken broth, steam or boil in it until tender.
• Mix the mass of chili peppers with garlic, dilute them with soy sauce. Add oil, vinegar, sugar. Stir.
• Mix vegetables and pieces of boiled chicken with funchose and spicy Korean sauce.

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

Funchoza in Korean is one of the most popular Asian dishes among our compatriots. Such an appetizer will appeal to those who love spicy and want to diversify their diet with dishes with a new taste.

Funchoza noodles fell in love with gourmets for their unusual appearance and speed of preparation. Many do not even realize that bean products are rich in vitamins and nutrients. By the way, Japanese samurai ate just such noodles - it gave them strength. Today we will tell you how to cook funchose, and what dishes you can cook with it.

Funchose glass noodles "came" to us from Asian countries. It does not apply to pasta, as it is made from mung beans. But on our shelves, the cheapest option is most often found from corn or potato starch. Many people confuse such a product with rice noodles, but despite the fact that they are similar in appearance, the latter is prepared only from rice grains.

The most important question that interests everyone who first encountered glass noodles is how much to cook funchose.

The noodles cook pretty quickly. The main thing is not to digest it, otherwise it will turn into a jelly-like mass.

Product readiness should be checked every minute.

• As a rule, the preparation of noodles takes no more than five minutes.
• Funchoza can not be boiled, but simply steamed, covered with a lid and wait three minutes.
• Or pour boiling water and hold on low heat for two minutes.

Even after cooking, funchose retains its transparency, so many have given it another name - glass noodles. It does not have a pronounced taste, so it is not suitable as a simple side dish, but goes well with other products. With such a product, hot dishes and salads are often prepared.

Dry funchose is stored for up to three years, but the finished product does not provide for long-term storage, so it is better to use it within a few hours.

Boiled glass noodles with chicken

Anyone who was vacationing in Thailand probably managed to taste funchose with chicken. Do you want to surprise your guests with Thai food? Be sure to check out our recipe!

Ingredients:

• half a kilo of poultry fillet;
• one carrot and one onion;
• 5 bags (40 g each) of glass noodles;
• two chicken eggs;
• a third kilo of beans;
• to taste Chinese sauce, hot pepper and salt;
• 20 g Thai (Chinese) seasoning.

How to cook vermicelli funchose with chicken:

1. We cut the poultry meat into small sticks and overcook until golden. We put grated carrots and chopped onions to it, fry until cooked.
2. We hold the glass noodles in cool water for a while, and then boil them for three minutes.
3. We combine the noodles with meat pieces and vegetables.
4. Beans (we are talking about green beans), fry in oil with eggs. It should be something like a vegetable omelet.
5. Mix the resulting workpiece with the rest of the ingredients, flavor everything with spices and soy seasoning.

If you have not found Thai spices, then you can take any Chinese ones, since Thai cuisine has adopted many traditions, including culinary ones, from countries close to it.

Cooking with vegetables

We offer to cook funchose with vegetables. The lunch is very tasty and filling.

Ingredients for 100 - 150 g:

• transparent noodles;
• carrots;
• sweet pepper;
• cucumbers;
• Luke.

Take also coriander (ground), salt, pepper, oil.

Cooking method:

1. Cut carrots and all other vegetables into strips.
2. In oil, first sauté the onion, then put the carrots and peppers, cook the vegetables until soft.
3. We will not cook glass noodles, but simply dip them in boiling water, cover and rinse with cool water after five minutes.
4. We combine the noodles with fried vegetables and cucumber, season with salt, pepper and ground coriander. The last seasoning can be replaced with soy sauce.
5. Let the dish sit for an hour before serving.

How to cook funchose with meat

Glass noodles can be served with any type of meat, but beef is the most commonly used in Asian cuisine.

Ingredients:

• 320 g thin noodles;
• 320 g beef (fillet);
• two small carrots;
• fruit of sweet fleshy pepper;
• bulb;
• two garlic cloves;
• two spoons of Chinese sauce;
• salt, pepper, oil.

Cooking method:

1. In a well-heated oil, fry thin meat slices. As soon as the meat is browned, put chopped peppers and carrots, as well as a quarter of an onion ring.
2. Ten minutes later, put chopped cloves of garlic, as well as spices and soy sauce, to the vegetables. Simmer the ingredients for five minutes.
3. Brew glass noodles for three minutes, then put it in a pan with other ingredients and mix. We stand the salad on fire for two minutes and serve warm.

Korean noodles

Funchoza in Korean is prepared with the addition of various vegetables or meat. To create a dish, it is easy to buy ready-made dressing for Korean dishes, but you can make such a sauce yourself from garlic, hot peppers and vegetable oil.

Snack Ingredients:

• 220 g glass noodles;
• three garlic cloves;
• big carrot;
• the fruit of fleshy pepper;
• 35 ml vegetable oil;
• 15 ml of Chinese sauce;
• teaspoon of vinegar;
• a pinch of sweet sand;
• tsp Korean seasoning.

Cooking method:

1. We dilute the seasoning with a small amount of water, throw garlic crushed by the press into it, pour sugar. Pour vinegar, oil and soy sauce into the resulting composition. We mix.
2. Grind the carrots on a grater for Korean salads, cut the pepper into strips.
3. Steam the funchose for five minutes, and then rinse with water.
4. We combine the noodles with vegetables, pour the sauce over the dish and put in a cool place for four hours. After the specified time, serve the noodles to the table. Such an appetizer is stored for no more than a day.

With Korean carrot

Funchoza is used to prepare a variety of dishes, but of all the snacks, the most popular is with Korean carrots.

Pickled spicy carrots go great with glass noodles and give it an amazing taste.

Ingredients:

• 150 g thin noodles;
• 100 g of Korean carrots;
• one cucumber;
• three garlic cloves;
• olive oil;
• 35 ml Chinese sauce.

Cooking method:

1. Funchoza is dipped in boiling water, insisted for five minutes. Then drain the liquid and wash the noodles.
2. We chop the cucumber into thin strips, combine it with noodles and pickled carrots.
3. Pour the sauce, oil into the resulting composition and season the products with chopped garlic. We mix the ingredients, and the snack is ready.

Ingredients:

• up to 200 g funchose;
• a third of a kilo of frozen mushrooms;
• carrot;
• bulb;
• to taste red pepper and salt;
• small bunch of parsley.

Cooking method:

1. Pour the oil into the pan and fry the mushrooms on it for five minutes. After we put grated orange root and quarters of onion rings to them. We fry the food a little more.
2. Pour boiling water over the noodles, wait four minutes and combine it with the rest of the ingredients, including spices and chopped parsley.

Often, funchose from cheap starch is bleached with various compounds that may contain lead. In this regard, carefully read the composition indicated on the package, and purchase only products of proven quality, which, by the way, cannot be cheap.