How to cook funchose - 9 delicious recipes

These are rice noodles that are quickly cooked and served hot. Today we’ll talk about funchose with seafood and tell you several recipes for its preparation.

Frenchoza with seafood - recipe

Ingredients:

chicken broth – 550 ml;
dry ginger – 1 teaspoon;
frozen peas – 70 g;
rice noodles (frenchoza) – 100 g;
squid tentacles - 80 g;
shrimp – 100 g;
onion – 1 pc.;
olive oil – 2 tbsp. spoons;
frozen mussels – 80 g;
carrots – 1 pc.;
salt.

Preparation

We defrost the seafood, wash it and remove the shells. We clean and cut the vegetables. Pour oil into the pan, heat it up, add the chopped onion and fry it. Add carrots and dry ginger and fry along with onions. Pour the warm broth into the pan, and when it boils, lower the funchose, after a minute add the seafood and green peas. Add salt and boil for two minutes and serve immediately.

How to cook funchose with seafood?

Ingredients:

funchose – 200 g;
onions – 2 pcs.;
sweet pepper – 1 pc.;
boiled shrimp – 250 g;
cilantro;
garlic – 2 cloves;
curry powder;
soy sauce – 2 teaspoons;
sesame oil – 1 tbsp. spoon;
lemon juice – 1 tbsp. spoon.

Preparation

Pour boiling water over the noodles, brew for 5 minutes and drain in a colander (do not pour out the water). Cut the onion and bell pepper into strips, wash the cilantro well and chop finely. Pass the garlic through a press. We dilute the soy sauce with the water that was used to steam the funchose, add curry, cilantro, garlic, sunflower oil and lemon juice. Cook the mixture over low heat for 5 minutes, stirring constantly. Cut the funchoza into large pieces and mix with boiled shrimp, chopped onions, peppers and herbs, pour in the marinade and mix.

Funchose salad with seafood

Ingredients:

400 g;
fresh frozen seafood – 500 g;
canned squid - 1 can;
onions – 1 pc.;
butter – 80 g;
milk -100 ml;
soy sauce – 2 tbsp. spoons;
oyster sauce – 2 tbsp. spoons;
pink rice vinegar - 2 tbsp. spoons;
parsley;
cucumber – 1 pc.;
sweet pepper – 2 pcs.;
hot pepper

Preparation

Prepare the salad, cut the pepper and cucumber into strips, finely chop some hot pepper, add parsley. For dressing, combine 1 tbsp. a spoonful of soy sauce with garlic and 1 tbsp. spoon of pink rice vinegar and season the vegetables with the mixture and leave to marinate.

Pour boiling water over the noodles and leave for ten minutes, then drain, rinse under cold water, and place in a colander. Season the finished funchose with one spoon of pink vinegar and mix thoroughly. Finely chop the onion and fry in butter until transparent, add seafood, fry for three minutes, pour in milk, oyster vinegar, soy sauce, a tablespoon of rice vinegar, mix all the ingredients and simmer for 5 minutes. turn off the heat, add parsley and let stand covered for a couple of minutes. put the funchose on a plate, pour seafood on top, pour plenty of sauce over it and spread the salad around it. It is preferable to eat the dish hot.

Funchoza with seafood in creamy sauce

Ingredients:

Preparation

We defrost the seafood and place it in a frying pan greased with butter and simmer until the juice has completely evaporated. We peel the tomatoes, grind them using a blender and send them to the seafood. Add salt, pepper, basil and garlic, simmer all ingredients for 4 minutes, then add cream, flour and mix everything well, simmer for another 2 minutes. We break the funchose and steam it with boiling water for 10 minutes, then drain the water, mix the noodles with the sauce, sprinkle grated cheese and herbs on top.

Asian dishes have been very popular in Russia for many years. Among the abundance of sauces, seasonings, seaweed and seafood, a special place is occupied by Asian noodles, so beloved in the East and so different from our pasta. Undoubtedly, one of the most interesting is glass noodles, or funchoza, recipes for which allow you to prepare a lot of interesting and colorful dishes with a unique Asian flavor.

Authentic Asian dishes are prepared not only in restaurants, but also in home kitchens. And authentic products can be bought in almost any supermarket in the country. Despite the spread of Asian food in Russia, many people still confuse some of its varieties, in particular funchose and rice noodles. In fact, these are completely different products both in taste and in the method of preparation.

Rice noodles are made from rice flour, and funchose is made exclusively from starch, usually legumes, but sometimes rice or potato.

If in dry form these noodles are similar to each other, then when cooked you will definitely see the difference. Rice will become snow-white, but starch funchose will become completely transparent. That is why it is called glass.

Due to its composition and the absence of flour, funchoza is a healthier option for noodles. In addition, such noodles are bland and have practically no taste of their own, but they perfectly absorb the aromas of other products. That is why funchose is rarely prepared as a side dish or an independent dish. It is usually accompanied by sauces, meat, seafood, vegetables and spices.

How to fry noodles correctly

The most popular way to prepare funchose is boiling and mixing with other ingredients. However, fried glass noodles are also very tasty and have an unusual crunchy texture.

Since funchose cooks very quickly, it does not need to be boiled before frying, but will need to be soaked.

To do this, pour boiling water over the noodles and leave for 6 minutes.
Then rinse with cold water and immediately fry in a small amount of hot vegetable oil for no more than 5 minutes.
Add salt and black pepper to the noodles.
Place on a paper towel and dry off excess oil.

Crispy funchose can be served with fried chicken, vegetables, and seafood.

Chinese funchose noodles with vegetables

To prepare a Chinese-style snack, take:

200 grams of noodles;
fresh cucumber;
Bell pepper;
3 carrots.

Dressing for funchose:

clove of garlic;
a bunch of cilantro;
Art. l. soy sauce;
Art. l. rice vinegar;
tsp sesame oil.

Let's prepare it like this:

First, prepare the dressing by chopping the garlic and herbs and mixing them with the liquid ingredients.
Prepare funchose by boiling it in two liters of boiling water for about 5 minutes.
At this time, cut the vegetables into thin strips.

Mix all the salad ingredients in a bowl and place it in the refrigerator for a couple of hours to allow the flavors to meld.

Preparing funchose salad

Another option for preparing funchose is a salad. It can be prepared with both seafood and meat. A quick, nutritious and very tasty salad that will appeal to all family members. Consider a recipe with meat.

Ingredients:

about 100 grams of funchose;
about 150 grams of meat (preferably chicken, but pork or beef will do);
half each of the following vegetables - carrots, cucumber, bell pepper;
about 1 small clove of garlic;
about 5 tablespoons of soy sauce;
about 1 teaspoon vinegar;
about 1 teaspoon of vegetable oil;
pepper, coriander and other spices and seasonings are chosen to taste.

Cooking method:

First, pour boiling water over the “glass noodles,” or funchose. Leave it alone for 5 minutes. Then drain the water.
Vegetables, namely carrots, cucumbers and peppers, must be cut into small strips. You can grate it on a coarse grater.
We also cut the meat into strips and fry in a frying pan until cooked.
Combine meat and vegetables in one bowl.
Add funchose and all the spices, mix everything thoroughly.
Pour soy sauce over the salad and mix well again.
Place the salad in the refrigerator for a couple of hours or even overnight. The longer the salad is infused, the tastier it will be.

This salad can be prepared not only with meat, but also with seafood. Simply boil shrimp, mussels or any other favorite seafood and add to vegetables.

This salad is low-calorie, so girls who are on a diet will especially like it. A hearty dish will be an excellent breakfast and will charge you with energy and vigor for the whole day.

Salad with funchose and shrimp

If you want to add even more flavor to the glass noodles, prepare a salad with funchose and large shrimp.

Take:

100 grams of noodles;
20 king prawns;
onion;
1 carrot;
1 sweet pepper;
2 cloves garlic, minced;
1 chili pepper;
2 tablespoons grated ginger root;
a tablespoon of fish sauce;
juice from 1 lemon;
a tablespoon of sugar;
a teaspoon of sesame oil.

So, this time we prepare funchose with shrimp:

Mix the dressing from garlic, ginger, chili, sugar and liquid ingredients.
Boil the shrimp for 5 minutes, peel and marinate in the dressing.
Cut the vegetables into thinner strips and fry for a few minutes.
The noodles should be boiled, mixed with shrimp, dressing and vegetables. Let the salad soak for 15 minutes and serve.

Light salad with noodles and chicken

Funchose salads are very popular because they are easy to prepare but interesting in taste. The oriental note of the dishes makes them welcome guests on Russian tables.

Cut a large cucumber and bell pepper into strips. Boil and finely chop the chicken breast. We also put chopped Korean carrots (choose the spiciest ones) and glass noodles into the bowl. Season with a spoon of sesame oil (you can also use sunflower oil), two spoons of soy sauce and mix. Then add a pinch of black pepper and coriander. The funchose dish should sit for about half an hour. It is then garnished with fresh parsley and served.

We told you what funchose is made from and how it is useful, but are there any contraindications to its use? If we are talking about high-quality, properly prepared products, then there will be no contraindications.

The main thing is not to overeat, not to overload the digestive tract, and to monitor the freshness of the products that you include in dishes using starchy noodles. There is no information about individual intolerance to the product.

Cooking in Korean

Korean cuisine, like Chinese cuisine, is rich in recipes with funchose.

Take:

200 grams of glass noodles;
250 grams of chicken fillet;
1 salad pepper;
1 carrot;
1 zucchini;
3 cloves of garlic;
1 pod of hot pepper;
60 ml soy sauce;
40 ml vegetable oil;
10 ml rice vinegar.

Let's get started:

For the Korean-style funchoza dish, boil and chop the breast.
Zucchini and carrots should be cut into strips. You can use a special grater for Korean salads and use it to cut vegetables into thin long strips. Chop the salad pepper into strips.
Crush the garlic and hot pod or grind it into a paste in a blender.
Boil funchoza in boiling water for 5 minutes. Stir the noodles constantly, otherwise the starch in their composition will simply form them into one lump.
Dilute the garlic and pepper with soy sauce, oil and vinegar to create a dressing. Mix vegetables and funchose with chicken and dressing.

Preparation

Pour boiling water over glass noodles and brew for several minutes. Then drain into a colander (do not pour out the water).
Cut the onion and bell pepper into strips, wash the cilantro and chop finely. Press the peeled garlic.
We dilute the soy sauce a little with water from under the noodles, add cilantro and garlic, lean (preferably olive) oil plus the juice of half a lemon.

The mixture is cooked over low heat for about five minutes (you need to stir constantly). Cut the noodles coarsely and mix with boiled shrimp. Season with onions and peppers plus herbs, pour in and mix. So the funchose with seafood is ready. The recipe is very simple. Therefore, it is worth trying to cook at least once.

Seafood recipe

A quick, but very tasty and satisfying dish can be prepared from funchose with shrimp, octopus, squid, mussels and other seafood.

Prepare:

1 package of frozen sea cocktail;
2 skeins of funchose;
1 centimeter chili pod;
1 clove of garlic;
1 tbsp. l. sesame oil;
1 tbsp. l. sunflower oil;
2 tbsp. l. oyster sauce;
2 tbsp. l. soy sauce;
3 tbsp. l. rice vinegar;
1 sprig of cilantro;
1 tbsp. l. sesame

For this recipe, boil the funchose so that it retains its nest shape.

To do this, pass a thread through the middle and tie it. Place the “nest” in boiling water and turn off the heat. Cover the pan with a lid and cook the noodles for 5 minutes. Take the funchose out by the edge of the thread and cut it.

The further algorithm of actions is simple:

Chop the pepper and garlic finely. Pour sunflower oil into a wok, heat it, and then fry the spicy mixture in it.
Next add frozen seafood. Constantly stir and toss the ingredients in the pan.
Add oyster sauce and rice vinegar.
Next, place the boiled noodles in the wok, rinsed with cold water. Stir the dish constantly and add the remaining ingredients very quickly, otherwise the dish will turn into a lump of paste.
Add sesame oil and soy sauce, add chopped cilantro and sprinkle sesame seeds over the noodles.

How to cook funchose with seafood?

To get unrivaled seafood dishes with funchose, consider the following:

First, the seafood is defrosted (if frozen is used), after which additional ingredients are prepared: washed and cleaned.
Oil is poured into a thick-bottomed vessel (wok), vegetables are fried in it, broth is poured, and then funchose and seafood are placed in it.
You can cook funchose without broth, adding sauce. To do this, mix the prepared ingredients and pour in the sauce.

Funchoza with marinated seafood

The dish is quick, light and tasty - funchose with seafood in oil. The main products are chosen according to taste, as are a variety of spices. The noodles do not take long to prepare and are served exclusively hot. As for the cooking process, it does not require much time. The sauce gives the noodles a unique flavor.

Ingredients:

funchose – 200 g;
seafood – 300 g;
carrots, bell peppers, onions - 1 pc.;
garlic – 2 cloves;
soy sauce, vegetable oil - 2 tbsp. l.

Preparation

Boil the noodles.
Chop the vegetables and fry.
Drain the marinade from the seafood and add it to the vegetables. Cook for another 7 minutes.
Connect all components. Funchoza with seafood served with soy sauce.

Funchoza with seafood and vegetables - recipe

Funchose with seafood and vegetables is rightfully considered a dietary dish, so it is suitable for those who watch their figure, but at the same time love to eat tasty food. The seafood cocktail may contain products that are selected at individual discretion; they are not defrosted during the cooking process.

Ingredients:

funchose – 100 g;
shrimp – 1 kg;
sea cocktail – 500 g;
pepper, zucchini, onion - 1 pc.;
garlic – 3 cloves;
celery – 1 stalk;
turmeric, ground chili pepper – 0.5 tsp each;
soy sauce – 2 tbsp. l.;
olive and sesame oil - 1 tbsp. l.

Preparation

Boil shrimp, peel.
Fry the onion and garlic, and then add the rest of the chopped vegetables and continue frying.
Pour boiling water over the funchose for 3 minutes. Combine with other products, except the cocktail, and mix.
Place the cocktail into the frying pan and simmer for 10 minutes.

Funchoza with seafood in creamy sauce – recipe

An extremely tender and even more palatable variation of the dish is funchose with seafood in a creamy sauce. The dish must be eaten immediately after cooking so that the noodles do not have time to absorb the broth. After all, if this happens, the taste will not be the same. This dish is ideal for dinner or lunch, but you can also delight your guests with an unusual dish at a feast.

Ingredients:

funchose – 200 g;
seafood – 500 g;
cream – 200 ml;
tomatoes – 2 pcs.;
cheese – 50 g;
basil, salt;
garlic – 1 clove;
flour – 1 tbsp. l.;
butter.

Preparation

Fry seafood in oil.
Make tomato puree, add along with salt, basil, garlic. Cook for 4 minutes.
Pour in cream, add flour. Cook for another 2 minutes.
Pour boiling water over the noodles for 10 minutes. Funchoza with seafood served with grated cheese.

Salad with funchose and seafood - recipe

Some people make a salad with funchose and seafood, and this dish also turns out very tasty. It all depends on the personal preferences of the cook. The recipes are not difficult and are accessible even to beginners. Salad is a great addition to any holiday table. The taste is bright and rich, and the food will delight even the pickiest gourmet.

Ingredients:

funchose – 400 g;
seafood – 500 g;
canned squid – 1 can;
sweet pepper, cucumber, onion - 1 pc.;
butter – 80 g;
milk – 100 ml;
oyster sauce, pink rice vinegar, soy sauce - 2 tbsp. l.

Preparation

Grind pepper and cucumber. Mix soy sauce and vinegar, season vegetables.
Pour boiling water over the funchose for 10 minutes.
Fry the onion. Add seafood, continue frying, then pour in milk and oyster sauce. Simmer for 5 minutes.
Mix all ingredients.

Funchoza with seafood in teriyaki sauce

Teriyaki sauce makes the noodles piquant and unusual. You can create such an option as funchose with seafood, the recipe for which at home includes this additional component. The dish is prepared very simply; you can add vegetables and seasonings to your taste to add some variety.

Ingredients:

sea cocktail – 500 g;
funchose – 150 g;
Teriyaki sauce – 5 tbsp. l.;
onion, bell pepper – 1 pc.;
garlic – 4 cloves;
champignons – 300 g;
sesame – 1 bag.

Preparation

Scald the funchose with boiling water and let stand for 5 minutes.
Boil seafood.
Fry mushrooms, peppers and onions. Pour in teriyaki sauce.
Simmer the fried vegetables for a couple of minutes, then add seafood and funchose for a minute, stir. Funchoza with vegetables and seafood served under sesame seeds.

Wok funchose with seafood

The noodles turn out best when cooked in a wok. The preparation aspects are not particularly different, but the taste is a little different. Fried funchose with seafood is more nutritious and caloric, so it is perfect for feeding even a very large family.

Ingredients:

funchose – 200 g;
leeks, bell peppers, zucchini - 1 pc.;
garlic – 3 cloves;
mussels, shrimp – 200 g each;
tofu – 100 g;
seasonings;
thyme – 1 sprig;
olive oil – 3 tbsp. l.;
soy sauce – 2 tbsp. l.

Preparation

In a wok, fry the chopped vegetables along with thyme and garlic.
Add seasonings, add shrimp and mussels. Cook for 3 minutes.
Add funchose, pour a little water. Fry for 5 minutes.
Funchoza with vegetables, seafood, served with sauce and tofu.

Funchoza with seafood and beans

Funchose with seafood, the recipe for which includes beans, is extremely nutritious. This dish perfectly satisfies the feeling of hunger and is not difficult to prepare. An original dressing consisting of several piquant components adds additional taste and aroma.

Ingredients:

sweet pepper – 1 pc.;
beans – 200 g;
shrimp – 300 g;
funchose – 100 g;
cilantro, parsley – 0.5 bunch each.

For refueling:

olive oil, soy sauce - 2 tbsp. l.;
oregano;
grated ginger, oyster sauce - 1 tbsp. l.;
honey, lemon juice - 1 tsp each;
garlic – 2 cloves.

Preparation

Prepare funchose.
Chop the pepper and herbs.
Boil beans and shrimp separately.
Mix ingredients for dressing.
Mix all ingredients.

Seafood with funchose in soy sauce

You can make a simplified variation of the dish with soy sauce. In this case, preparing funchose with seafood will take 10-15 minutes. The noodles turn out tender, with spicy notes, and ground nuts perfectly complement the taste picture. It is recommended to serve hot to fully develop the flavor.

Ingredients:

funchose – 250 g;
sea cocktail – 400 g;
broccoli – 200 g;
almonds – 60 g.

For the sauce:

soy sauce – 100 ml;
sugar, dried garlic, black pepper - 0.5 tsp each;
ground chili - on the tip of a knife;
salt.

Preparation

Boil broccoli.
Pour boiling water over the noodles for 7 minutes.
Fry the seafood cocktail for 7 minutes.
Add noodles to seafood and mix.
Prepare the sauce for funchose with seafood by mixing all the products and simmering them for 2 minutes. Pour the mixture over it.
Chop the nuts and sprinkle them on the dish.

Soup with funchose and seafood - recipe

Such an original combination of ingredients as funchose with seafood cocktail can be made in the form of soup. If you want to quickly prepare a light but satisfying first course, you can use this recipe. The preparation time will only take about 15 minutes, and the result will please even the most discerning gourmets.

Today Japanese cuisine is very popular in our country. At every step you can find cafes and restaurants that offer a variety of sushi, rolls, noodles and other traditional Japanese dishes.

Many housewives have already learned how to prepare such dishes on their own. Only, at first glance, it seems that preparing something like this is very difficult. In fact, the recipes are very easy and simple.

But for our people they are slightly unusual, which is why the stereotype arose that everything is very difficult. How can you prepare funchose with seafood at home?

Funchoza with chicken and vegetables

For this dish take:

200 grams of funchose;
half a kilo of chicken breast;
400 grams of fresh champignons;
bell pepper;
onion;
several cherry tomatoes;
3 cloves of garlic;
vegetable oil for frying;
salt, pepper, sesame seeds;
60 ml teriyaki sauce.

Let's cook!

Cut the chicken, mushrooms, peppers and onions into thin strips. Boil the funchose and rinse.
In a frying pan in heated oil, fry the mushrooms for 5 minutes, add the onion and fry for the same amount.
Another 5 minutes will be spent on the chicken, which is laid out next.
Add salt, pepper and tomato quarters. Reduce heat and let vegetables simmer for another 10 minutes.
Add noodles, sesame seeds and teriyaki sauce to vegetables. Warm everything together for 5 minutes and serve.

Noodles with mussels

To prepare this dish, you need to take 400 grams of frozen mussels and wash them inside. Finely chop one onion, slice 4 cloves of garlic and 30 grams of ginger root, chop green onions and parsley.

Take a wok and fry all the chopped ingredients. Add a little chili pepper and pour in 6 tablespoons of soy sauce, half a glass of dry white wine and half a glass of chicken broth. Then place the mussels in the wok and simmer everything over low heat for 10 minutes. Then add funchose, simmer for 5 minutes and remove the wok from the heat.

Many people ask: “Why is it recommended to eat funchose when following a diet, if it is so high in calories?” Indeed, the calorie content of the product per 100 grams is 320 kcal, but this is not the main thing. The product is rich in B vitamins, and this helps start the metabolism in the body. It is important that glass noodles do not contain gluten, which inhibits the digestion process and even causes various inflammations.

Thus, funchose can be eaten even by people seeking to lose weight.

Noodles with soy sauce

Soy sauce will perfectly complement the funchose, imbuing it with its bright salty taste.

For a hearty dinner with funchose, take:

300 grams of glass noodles;
300 grams of beef tenderloin;
2 carrots;
1 yellow salad pepper;
2 cloves of garlic;
1 onion;
3 tbsp. l. soy sauce;
2 tbsp. l. vegetable oil.

Let's get started:

Boil the noodles according to instructions.
Heat oil in a frying pan and fry the meat, cut into thin strips.
While the meat is fried, squeeze out the garlic, cut the onion into feathers, carrots and peppers into thin strips. By the way, pepper can be replaced with green radish, it will add sharpness and piquancy.
When the meat is fried, add the vegetables and fry everything together, stirring constantly, for about 10 minutes.
Then pour soy sauce into the pan and add funchose. Mix everything, turn off the heat, cover with a lid and let stand for 2 minutes.

How to cook deliciously with meat

Ingredients:

noodles – 250 g;
soy sauce – 2 tbsp. l.;
salad pepper – 1 pod;
onions and carrots - 1 pc.;
beef pulp – 350 g;
spices - to taste.

Preparation:

Chop the meat without veins and films into strips. Place in a frying pan with a little water. Simmer covered for 15 – 17 minutes.
Add chopped vegetables and a little butter to the meat. Add spices. Fry everything together for 6 – 7 minutes.
Pour soy sauce over ingredients.
Mix the contents of the pan with the pre-cooked noodles.

Serve funchose with meat as a main dish.

As you can see, salt is often absent in recipes with funchose. This is because noodles are usually seasoned with soy sauce, which necessarily contains this component. But you can choose additives for it (salt and spices) according to your taste.

Funchoza with asparagus and green beans

Tender asparagus and green beans make a cool, refreshing, low-cal salad.

Take:

half a package of funchose;
150 grams of asparagus;
150 grams of green beans;
100 grams of hard cheese;
1 carrot;
4 tbsp. l. soy sauce;
sesame oil – 1 tbsp. l.;
greens to taste.

We will prepare it like this:

Boil the noodles, then drain in a colander and rinse with cold water.
Cut the carrots into cubes or grate them using a Korean carrot grater. Fry it in hot sesame oil.
Add asparagus and beans to the carrots, add a little water and simmer for 10 minutes.
Then add noodles, soy sauce and grated cheese to the vegetables. Chop the greens and place in a dish before serving.

Funchoza with shrimp

Considering different options for how to deliciously prepare funchose, it is worth saying that noodles harmonize perfectly with seafood, including shrimp. To get an original dish, take ten boiled shrimp, funchose (110 g), a couple of green onions, sweet pepper, a clove of garlic, carrots, parsley, soy sauce, sesame oil and some sesame seeds (half a teaspoon).

Prepare the noodles according to the instructions. Cut the vegetables into strips and place them in a frying pan, then fry them in vegetable oil for several minutes. Then add shrimp to the products and simmer the ingredients for about a minute. Next, in a salad bowl, mix the noodles, vegetables and add onions and garlic. Mix the products and season with soy sauce. Before serving, sprinkle the dish with sesame seeds and chopped herbs.

With mushrooms and sweet peppers

The Korean salad with the unpronounceable name Chapae is perfect for both dinner and lunch.

Prepare:

100 grams of beef;
3 dried shiitake mushrooms;
3 fresh champignons;
2 cloves of garlic;
100 grams of glass noodles;
100 grams of spinach;
1 egg yolk;
onion;
some green onions;
1 carrot;
half a sweet pepper;
sesame seeds;
sunflower and sesame oil, soy sauce, cane sugar - 30 ml each.

Despite the abundance of ingredients, the cooking process is quite simple:

First, soak the shiitake mushrooms in water for 3 hours. Then cut them into strips.
Also cut the meat into strips, squeeze the garlic into it, add sugar, sesame oil, soy sauce and place in a bowl to marinate for 15 minutes.
Whisk the yolk with a pinch of salt and pour into a frying pan with a drop of oil. Let it spread and fry like a pancake, flip it over. Then cut the resulting egg pancake into strips.
Spinach should be blanched in boiling water and immediately transferred to ice water to prevent it from browning. Cut into strips and mix with soy sauce and sesame oil.
Boil funchose, rinse, mix, like spinach, with sauce and oil.
In a frying pan, fry both types of onions in oil, add strips of carrots and peppers and fry for another minute.
Add mushrooms, shiitake and meat. When they are ready, mix with noodles, pancake and spinach, sprinkle with sesame seeds. If desired, add more soy sauce and sugar to the dressing.

Funchoza with beef and mushrooms

To prepare this dish, you will need a considerable number of ingredients, but you should not worry about this. The taste of the resulting dish is worth it.

First of all, it must be said that the word “mushrooms” in this context refers to Chinese shiitake mushrooms, and not the familiar champignons or boletus mushrooms. Shiitake can now be bought in any supermarket. So, soak 100 grams of dried mushrooms for an hour, then dry and chop.

Place 300 grams of beef, a bunch of green onions, 2 cloves of garlic, a pinch of red pepper and dried ginger into a blender. We grind everything. Then add a spoonful of cornstarch, 2 spoons of sherry and the white of one egg. Salt and grind again in a blender.

Roll the resulting minced meat into small balls with wet hands and fry them in a deep wok pan. Then wash the frying pan, pour a liter of broth and three tablespoons of soy sauce into it, put shiitake and two tablespoons of sugar into it. Bring to a boil and add meat balls to the broth. When the dish is almost ready, add noodles and Chinese cabbage leaves to the wok. Simmer for 5 minutes and pour in sesame oil. Funchoza with mushrooms and beef balls is ready!

Traditional dressing for funchose

A wonderful, simple, but bright funchose appetizer is made by adding traditional ginger sauce to it.

To prepare this dish with original dressing, take:

200 g funchose;
4 cucumbers;
1 ginger root;
2 ears of corn;
1 tomato;
2 stalks of celery;
3 cloves of garlic;
according to Art. l. honey and lemon juice;
2 tbsp. l. soy sauce;
a pinch of hot chili pepper.

Let's get started:

Cut the cucumber thinly into slices, sprinkle with salt and chili, add half of the prepared honey. Remember to cut the vegetables with your fingers and leave to marinate.
Grind the ginger with soy sauce, lemon juice, honey and salt.
Boil the noodles and rinse.
Cut the corn kernels and fry in a frying pan with butter and pieces of celery. At the end add chopped garlic.
Place the noodles in the pan for a couple of minutes to warm through. Add ginger dressing, pickled cucumbers, fresh chopped tomato and spinach to the simmering funchose with vegetables.

Funchoza itself is a very simple product - a minimum of ingredients and a dull, bland taste. However, with the addition of other bright colors, it can become a real work of culinary art. Get to know these noodles better and be sure that your friendship with her will last for many years.

Cooking steps

These are the ingredients you will need for this salad. Pour boiling water over the funchose completely and leave for 10 minutes.

After 10 minutes, drain the funchose in a colander and rinse with cold water.

Grate peeled carrots using a Korean carrot grater.

Without defrosting first, place the seafood in a frying pan and simmer over low heat in its own juice for about 5 minutes, stirring occasionally.

Mix carrots, funchose and spices thoroughly. Add seafood, vinegar, oil and soy sauce. Mix the salad well, cover tightly with a lid or plate and leave in the refrigerator overnight.

A light dinner or a fresh snack - that’s what funchoza with shrimp is! Try it at home with tomatoes, broccoli, mussels or squid.

Funchoza with shrimp is a very simple and tasty dish that will appeal to lovers of Asian dishes and those who love shrimp. A salad of shrimp, vegetables and funchose turns out light, juicy and bright. It’s nice to put such a dish on a holiday table!

Funchoza (“glass” noodles) – 200 g
Boiled-frozen shrimp – 200 g
Carrots - 1 pc.
Bell pepper - 1 pc.
Fresh cucumber - 1 pc.
Soy sauce - 2 tbsp. spoons
Sesame oil - 1 tbsp. spoon
Rice vinegar - 1 tbsp. spoon
Garlic - 1 clove
Chili pepper - 1 pc.
Sesame - 1 teaspoon

Funchoza should be prepared according to the instructions on the package. My funchose needs to be poured with boiling water for five minutes, and then thrown into a colander to drain all the liquid.

Let's prepare a dressing for funchose with shrimp. To do this, mix soy sauce, rice vinegar, sesame oil, finely chopped chili peppers and garlic.

Pour the dressing over the funchose and stir well.

Grate the carrots and cucumber on a Korean carrot grater. If you don’t have one, then simply cut the vegetables very thinly into strips, as the bell pepper is cut in the photo.

Place the vegetables in a bowl with the funchose and mix all the ingredients of the dish well with your hands again.

While the vegetables and funchose are soaked in the dressing, we will peel the shrimp from their shells, remove the intestinal veins and boil the shrimp in salted water for 3-4 minutes. Drain the shrimp and place them in a bowl.

Add sesame seeds and mix the salad again. Place the funchose with shrimp and vegetables in the refrigerator to cool and set for 30 minutes.

Funchoza with shrimp is a self-sufficient dish. Serve it as a salad or cold appetizer.

Bon appetit!

Description

Funchoza with seafood and vegetables is a wonderful dish of Japanese cuisine: interesting, simple, healthy, light, dietary and very tasty. We recommend using our recipe for preparing it at home to everyone who follows a healthy lifestyle, watches their weight, is on a diet, but at the same time wants to eat tasty and satisfying food.

The fact is that funchoza (“glass noodles”) is a really light but satisfying product with a neutral taste that goes well with most other ingredients: meat (especially chicken), fish, shrimp, vegetables and spices. It not only enhances the taste of the products with which it is cooked, but also absorbs their aroma, making it richer and brighter. That's why almost everyone likes dishes with funchose.

Unfortunately, glass noodles are practically unknown in our cuisine, so we offer you a step-by-step recipe with photos of preparing funchose with shrimp, vegetables and seafood in Japanese. And don’t be intimidated by the number of different sauces: you can easily use only one or two (to choose from). And instead of sesame oil, you can use any vegetable oil. It won't turn out any worse.

This beautiful, light and appetizing Japanese dish is unlikely to leave anyone indifferent.

Recipe 2: delicious funchose with shrimp and vegetables

150 grams rice noodles
1-2 carrots
1 onion
300 grams of shrimp
½ bell pepper
2 cloves garlic
Soy sauce
Vegetable oil
Ginger root -30 grams
Greenery
Barberry or cumin
Salt to taste

Boil and peel (if they have not been peeled beforehand) the shrimp.

While the shrimp are cooking, pour boiling water over the funchose and leave for 5-7 minutes until transparent.

Make a gas station. To do this, you need to cut the onion into half rings, and the carrots and pepper into strips. Grate the ginger on a fine grater. Place everything in a frying pan and fry for 3-5 minutes.

Season the mixture with spices, add finely chopped garlic. Add shrimp to vegetables, adding soy sauce. Stir and cook for 3-5 minutes. Place in portions on a plate and garnish with herbs. You can add a little oil.

Recipe 3, step by step: shrimp with funchose and cherry tomatoes

The recipe for salad with funchose and shrimp is extremely simple and does not require any complex ingredients.

fresh shrimp – 300 g
funchose – 120 g
red pepper - 1-2 pcs (sweet)
cherry tomatoes – 5 pcs.
garlic – 2.5 cloves
lilac onion – 1 pc.
cilantro – 30 g
lemon – half 1 piece
soy sauce – 2.5 tbsp. l.
sesame oil – 2 tbsp. l.

Pour boiling water over the funchose. Then you need to cover it with a lid and let it brew a little (if it is thinner than 0.5 mm). If the funchose is thicker than 0.5 mm, it must be boiled for several minutes.

Boil the shrimp (place in boiling water for a maximum of 4 minutes), drain in a colander and leave for a few minutes until all excess liquid disappears. Then they need to be cleared of their shell and the intestinal vein removed.

Dry the washed peppers and cut into thin strips.

Cherry tomatoes must be washed, dried, and then cut into 4 pieces.

Peel the onion and cut it into half rings.

Make the salad dressing:

finely chop the cilantro,
pour in sesame oil,
pour in soy sauce,
add garlic
squeeze the juice of half a lemon,
pour in a couple of tablespoons of water in which the funchose stood,
Mix all the ingredients for the sauce thoroughly and simmer for a few minutes.

Place all the salad ingredients into a salad bowl in random order - shrimp, funchose, cherry tomatoes, red pepper, lilac lettuce.

Pour the prepared dressing over the salad and then mix all its components. It is necessary to let the salad brew for some time.

Recipe 4: funchose with tiriyaki sauce and shrimp

We suggest you prepare funchose with shrimp and vegetables. This dish turns out very tasty, and it cooks quite quickly! Ideal for a light dinner.

Shrimp – 100 grams
Funchoza (bean noodles) – 100 grams
Bell pepper - 1 piece
Carrots - 1 pc.
Onion - 1 pc.
Teriyaki sauce - 1 package or soy sauce to taste
Oil for frying
Salt to taste

Funchoza with shrimp and vegetables is cooked over high heat and very quickly, so you need to prepare all the components of the dish in advance. We will use shrimp unpeeled, so they must be cooked in advance. There is no need to defrost the shrimp first. Pour water into a saucepan, put shrimp in it, add a little salt and let it boil. After boiling, cook for another 1-2 minutes, then drain the water and rinse the shrimp under cold water. Then we remove the shell.

Let's prepare the vegetables. Peel the bell pepper, wash it and cut it into fairly large strips. We also peel the carrots, wash them and cut them into large strips. Cut the onion into half rings.

We will use Sen Soy funchose, but of course you can use any other one. Funchose must be prepared according to the instructions on the package. We put it in a saucepan and poured boiling water over it. Let it stand under the closed lid until the funchose becomes transparent. Then the water must be drained and the funchose rinsed with cold water.

As we already wrote, the dish is cooked over high heat. Pour oil into the frying pan, let it heat up well, and then lay out the prepared vegetables. Fry the vegetables for about 3-4 minutes, stirring.

We will season the dish with ready-made Teriyaki sauce of the same brand as the funchose. You can buy any other sauce for Japanese dishes to suit your taste, or use regular soy sauce to taste.

Add sauce and shrimp to the fried vegetables, stir fry for about 1 minute.

Then add our funchose and mix well.

The dish turns out very tasty! The funchoza is soaked in the sauce, and the shrimp add an unusual taste! Bon appetit!

Recipe 5: funchose with fried shrimp (step-by-step photos)

A simple and quick way to impress your friends and family with your culinary skills. Shrimp in itself is already a delicacy, but if you fry them with a side dish in the form of bean noodles (funchose), you will be licking your fingers!

500 gr. frozen shrimp
A pack of bean noodles (funchoza)
Soy sauce
Onions 1 pc.
Green onions
Head of garlic 1 pc.
Black pepper

Thaw the shrimp. To do this, dump them from the pack into a pan with warm water.

The procedure lasts a maximum of 5 minutes, because the shrimp defrost quickly because they are small.

Clean the shrimp. This may take 10 minutes if done with four hands.

Chop the onion and throw it into a hot frying pan with oil to fry.

While the onion is still frying, chop a clove of garlic and add to the onion. Fry the onion and garlic in a frying pan until golden brown.

After the onions and garlic are fried, add the previously peeled shrimp and fry them, stirring for 5-7 minutes. They fry very quickly.

Pour some soy sauce into the pan with shrimp.

Sprinkle with ground black pepper to taste.

While the shrimp are frying, add the funchose to an already boiling pan of water; there is no need to cook it, so just steam it in boiling water for 4 minutes.

After draining the water from the pan, pour the steamed funchose into a frying pan and mix it with the entire fried mass of shrimp.

Chop some green onions and sprinkle them over the funchose with fried shrimp.

Recipe 6: how to make funchose with shrimp and mussels

frozen mussels - 200 gr;
king prawns - 200 gr;
frozen squid - 300 g;
dressing for funchose - 3 packs;
funchose noodles - 200 g;
spices - to taste;
bay leaf - 3 pcs

I put the mussels into boiling water.

Then king prawns.

And cleaned squid.

She turned on high heat, let the water boil again, then boiled it for exactly 1 minute and threw everything into a colander.

When the seafood had cooled down, I did not coarsely chop the squid

And she peeled the shrimp from the shell.

Boiled seafood is already a finished product, but the taste of fried seafood is even tastier!

That's why I put seafood in a drop of butter.

And quickly lightly fried it.

To prepare funchose, you need to perform a minimum of actions.

Namely, just pour boiling water over it and leave for 3-5 minutes, depending on the desired hardness.

If you hold the funchose longer, it will easily break off right from the chopsticks themselves.

Therefore, I keep the funchose for 3 minutes - then the noodles will retain their integrity and will be long and beautiful.

After steaming, I drain the noodles into a colander and let them drain very well, otherwise water will float in the plate later.

I add a special dressing for funchose to the drained noodles - I will say that this is the most delicious dressing!

There are all sorts of other dressings, say, for asparagus or cabbage - but this is not the same! Not the same taste, not the same aroma! It's not the same!

Therefore, the dressing should be strictly for funchose!

I mix everything thoroughly.

That's all you need, prepared - all that's left is to lay it down.

I prepared this funchose for fishing for myself and my husband, so I put it in containers. But of course it looks beautiful when laid out on a beautiful platter!

First of all, the funchose is laid out.

Then seafood.

Finally, I drizzled the seafood with Tabasco sauce and sprinkled with white sesame seeds.

Recipe 7, simple: broccoli and shrimp and funchose

A very tasty dish that is prepared in just 10 minutes. Tender, slightly spicy noodles, delicate spicy seafood and broccoli. The dish is perfectly complemented by ground nuts, giving it a pleasant crunchy note.

Funchoza: 200 - 300 gr.
Seafood/sea cocktail (shrimp, mussels, squid, octopus): 350-400 gr.
Broccoli: 200 gr.
Soy sauce: 100 ml.
Ground black pepper: 0.5 tsp
Chili powder: on the tip of a knife.
Dried garlic: 0.5 tsp
Sugar: 0.5 tsp
Salt: to taste.
Almonds or peanuts: 60 gr.

Boil broccoli in salted water until slightly al dente. To do this: bring the water to a boil, put the inflorescences into the boiling water and cook them for about 4-6 minutes, depending on the size of the inflorescences.

After the broccoli is cooked, place the cabbage in a colander and pour cold water over it to stop the cooking process.

Steam the funchoza with boiling water for 5-8 minutes; when the funchoza is ready, place it in a colander.

Heat a frying pan with a small amount of vegetable oil and add seafood (I used frozen).

Cook seafood over medium heat for about 5-7 minutes. Drain off excess liquid. Seafood is cooked very quickly so that it is tender, the main thing is not to overcook it.

Add funchose to seafood and mix. Making the sauce: Mix soy sauce with sugar, spices and pepper. Pour the sauce into the funchose, add the boiled broccoli and mix gently again. Cover with a lid and heat for 2 minutes over low heat.

Finely chop the nuts (I have almonds) and add them to the finished dish if desired. You can also add finely chopped green onions to taste. Serve the finished dish hot.

How to make a salad?

Funchoza with vegetables and seafood is very easy to prepare. The recipe is as follows.

Cut the pepper and cucumber into strips, finely chop some hot pepper, add parsley to the mixture and mix.
As a dressing, use a spoonful of soy sauce with garlic plus a spoonful of rice vinegar (pink). Season the vegetables with this mixture and set aside to marinate.
Pour boiling water over the “glass noodles” and leave for a few minutes. Then drain the water, rinse the vermicelli under cool water, discarding it in a colander.
Season the funchose with a spoon of pink vinegar, stirring thoroughly.
Chop the onion into smaller pieces, fry in oil until golden, then add seafood. Cook for 3 minutes, adding milk, soy sauce, and a spoonful of rice vinegar. Mix everything and simmer for five minutes.
Turn off the stove, add parsley and cilantro, let the salad stand under the lid for a few minutes.
Pour into a plate and place seafood on top, pouring plenty of sauce over it. So our hot salad is ready - funchose with seafood. The recipe is very simple, and the dish is very tasty and original; it is preferable to eat it hot.