Recipe: Glass noodles with shrimp and vegetables in curry sauce. Calorie, chemical composition and nutritional value.

When we are told about Asian cuisine, associations often emerge with dishes full of various sea creatures, such as squid, shrimp, octopus, mussels and many others. In this recipe we will tell you how to prepare funchose salad with shrimp. Funchoza with shrimp is a dish that takes no more than 20 minutes to prepare. It goes well with various sauces, since the glass noodles themselves have virtually no taste or smell. Funchoza with shrimp is also great for restoring energy after a hard day at work, although it is also suitable for lunch.

How to prepare a warm salad with funchose and seafood

1. Pour a liter of boiling water over the transparent funchose noodles. Leave for five minutes. Drain the boiling water. Rinse the noodles. This must be done under running cold water. In this case, noodles made from legume starch are used.

2. Chop the onion and pepper.

3. Chop the carrots. It is best to grate it on a medium grater.

4. Cut the squid fillet into rings or strips.

5. Rinse the mussels with water.

6. Combine the broth with soy and add starch.

7. Stir until smooth.

8. Fry onions, peppers and carrots in hot oil for 2-3 minutes.

9. Add mussels and squid to the pan with vegetables. For hot funchose with seafood, in addition to mussels and squid, you can take shrimp, scallops, and octopus.

10. Fry seafood with vegetables for 2-3 minutes, add funchose to them.

11. Warm up the noodles with seafood and vegetables for a couple of minutes and add soy and starch.

12. Mix everything, add pepper and other spices to taste and desire. In two minutes, funchose with seafood is ready.

Funchoza with seafood can be prepared on weekdays and holidays.

Bon appetit.

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!

Chinese noodle recipes with photos

There are many recipes using Chinese vermicelli , and if you change just one component, the taste of the dish can change dramatically. It can be sweet and sour, simply sweet or spicy, or even have a hot-spicy taste.

Rice with chicken (Chow Main)

This recipe is a classic version of preparing a delicious and unpretentious Asian dish.

Nutritional value (per 100 g of finished dish) – 166.7 Kcal. Proteins – 8.9 g. Fats – 3.7 g. Carbohydrates – 22.9 g.

Ingredients:

rice noodles - 150 g;
chicken fillet - 200-250 g;
bell pepper - ½ piece;
soy sauce - 5-7 tbsp. spoon;
vegetable oil - 2-3 tbsp. spoons;
medium-sized carrots - 1 piece;
fresh cucumber (small) - 1 piece;
green onions - to taste;
ground red pepper (hot) - to taste.

Cooking process:

Wash the chicken fillet well, remove bones and skin, and cut into small pieces. Heat a frying pan with a thick bottom, pour a little vegetable oil and place pieces of chicken fillet on the hot frying pan. Stirring, fry over high heat until a light crust appears.
At the same time as frying the chicken fillet, boil the rice noodles (instructions are written on the package, although this usually takes no more than 2-3 minutes). Drain off the remaining water and rinse the noodles with cold water.
Wash the bell pepper, remove the core and seeds and cut into cubes no more than 3 cm long. Fry in the same frying pan where the fillet was fried before. The pepper pieces will take on a golden hue without losing their firmness. Remove from heat.
Cut the cucumber into strips and carrots into strips. Fry them in a frying pan for a period of time after the peppers have first been fried there. If necessary, add a little vegetable oil - the vegetables should be fried, not stewed.
Add fried pieces of chicken fillet and pepper to the vegetables in the frying pan, and add boiled noodles. Pour in soy sauce, season with ground pepper and mix everything well.
The finished dish can be sprinkled with finely chopped green onions on top.

Video recipe for Chinese rice noodles with chicken and vegetables:

Acute

When preparing these noodles, you can use hot sauce or finely chopped chili pepper. When adding sauce, the taste becomes more balanced, and if we prepare all the ingredients ourselves, then chili pepper is perfect here, giving a fiery hue to the dish.

Nutritional value (per 100 g of finished dish) – 358 Kcal. Proteins – 8.7 g. Fats – 12.8 g. Carbohydrates – 51.9 g.

Ingredients:

bacon - 150 g;
chicken breast - 200 g;
cheese (Feta) - 100 g;
carrots (medium size) - 1 piece;
bell pepper - ½ piece;
vegetable oil - 2-3 tablespoons;
paprika (ground) - to taste;
hot chili pepper pods - to taste (usually 1 is enough).

Recipe:

Boil the pasta and rinse with cold water.
Finely chop the bell pepper, onion and carrots and sauté in a well-heated and greased frying pan for 2 minutes.
Finely chop the chicken breast, bacon and chili pepper and add to the pan with the vegetables. Pour in soy sauce and stir. Wait until half the sauce has evaporated.
Pour the noodles into the frying pan with the vegetables and meat, season them with paprika, stir, cook until they are thoroughly heated.
When serving, you can sprinkle pieces of cheese on top (preferably feta).

Starchy vermicelli with pork

Quite an easy dish to prepare. We can say that it takes much more time to prepare all the ingredients than the cooking process itself.

Nutritional value (per 100 g of finished dish) – 142 Kcal. Proteins – 4.7 g. Fats – 9.9 g. Carbohydrates – 8.5 g.

We will need:

pork (loin) - 300 g;
Chinese starch noodles - 200 g;
carrots - 1 piece;
white cabbage - 150 g;
bell pepper - 2 pcs;
vegetable oil (for frying) - 2 tablespoons;
soy sauce - 2 tablespoons;
sesame oil - 2 tablespoons.

How to cook:

Cut the pork into thin strips and marinate in soy sauce for 20 minutes.
Finely chop the bell pepper, carrots and cabbage.
Pour vegetable oil into a deep frying pan (it’s better to take a wok pan), heat it well, put pieces of pork and vegetables in it. Fry everything over high heat for 3-5 minutes, stirring constantly.
At the same time, you can cook Chinese noodles (cooking instructions are indicated on the package, usually 2-3 minutes are enough), drain the excess water and place the noodles in a frying pan with the vegetables. Pour in soy sauce and sesame oil and mix everything well. Fry the resulting mixture for 3 minutes. The dish is ready!

Watch the video for Chinese starchy noodles with pork:

Fried noodles with vegetables and shrimp (Xian Xia Chaomian)

Sichuan province has its own recipe for a traditional Chinese dish - shrimp noodles.

Nutritional value (per 100 g of finished dish) – 214 Kcal. Proteins – 8.1 g. Fats – 5.5 g. Carbohydrates – 35.1 g.

Ingredients:

Chinese noodles (egg) – 200 g;
shrimp (raw, peeled) - 300 g;
chicken broth (or water) - 50-60 ml;
egg - 2 pcs;
onions – 1 piece;
carrots – 1 piece;
cabbage - 100-120 g;
garlic - 2-3 cloves;
soy sauce – 3-4 tbsp. spoons;
teriyaki sauce - 2 tablespoons;
vegetable oil - 3 tablespoons;
sugar - 1 tbsp. spoon.

Recipe:

Boil egg noodles according to instructions (2-3 minutes), drain in a colander.
Beat the eggs with a fork until smooth. Pour the egg mixture into a heated frying pan with vegetable oil in a thin stream, stirring constantly. Place the finished eggs on a plate.
Peel and cut the vegetables - carrots into strips, onions into rings or half rings, finely chop the garlic. Fry it all in a frying pan over high heat for 3-4 minutes, stirring constantly. Add finely shredded cabbage and fry for another 2-3 minutes. Remove from pan.
Add a little oil to the pan and place the peeled shrimp there, fry them for 1 minute. Add vegetables to shrimp.
Add cooked noodles and fried eggs to the pan, mix everything well. Add soy sauce, teriyaki sauce, sugar and broth to the mixture. Fry for another 2 minutes until done.

The recipe for shrimp noodles is shown in the video:

Funchoza with seafood

This original and unusual-tasting dish of Asian cuisine will decorate any table.

Nutritional value (per 100 g of finished dish) – 259 Kcal. Proteins – 5.8 g. Fats – 7.1 g. Carbohydrates – 14 g.

Ingredients:

funchose - 200 g;
seafood - 300 g;
bell pepper - 1 piece;
soy sauce - 4 tablespoons;
vegetable oil - 2 tablespoons;
onion - 1 piece;
garlic - 2 cloves;
carrots - 1 piece;
lemon juice - 2 tablespoons.

Preparation:

It’s better to take a seafood cocktail (mili, shrimp, squid, etc.), but you can get by with just one product. If using a frozen mixture, the mixture must first be thawed and excess water removed. Marinate seafood in soy sauce and lemon juice.
While the seafood is marinating, you can boil the noodles. Place the finished lasha in a colander and drain off excess water.
Heat vegetable oil in a frying pan, add onion, chopped carrots and bell peppers, and fry everything for 5-7 minutes over low heat.
Add seafood to the fried vegetables and pour in the remaining marinade. Cover with a lid and simmer over low heat for 5-7 minutes.
Add boiled noodles and soy sauce to the mixture, mix everything well and simmer for another couple of minutes. Serve hot.

Step-by-step preparation of funchose with seafood in the video:

With beef

The main thing here is the right fire so that all the ingredients are well fried.

Nutritional value (per 100 g of finished dish) – 134.1 Kcal. Proteins – 7.5 g. Fats – 6.9 g. Carbohydrates – 10.3 g.

Ingredients:

Chinese noodles - 200 g;
beef fillet (tenderloin) - 350 g;
broccoli - 500 g;
champignons - 6-8 pcs;
garlic - 2 cloves;
onion - 1 piece;
sesame oil - 2 tsp;
vegetable oil - 2-3 tablespoons;
starch - 1 tablespoon;
oyster sauce - 1/3 cup;
soy sauce - 2 tablespoons;
ginger (root) - 1 cm;
sherry – 1/3 cup;
brown sugar - 1 tbsp;
Chili flakes - 1/2 tsp.

How to cook:

Prepare the vegetables in advance: disassemble the broccoli, chop the onion into feathers, finely chop the ginger and garlic. Cut the beef and champignons into thin strips.
In a separate bowl, mix soy sauce, oyster sauce, sesame oil, sherry, ginger, starch, garlic, sugar and pepper. Add beef and onion to the marinade and leave for 2-3 hours.
Boil the noodles and drain in a colander.
Pour a little oil into a wok pan heated over medium heat and add mushrooms and broccoli. Mix everything and fry for 3 minutes, then place on a plate.
Add a little more oil to the pan, add the beef and fry for 5-7 minutes. Then add mushrooms and broccoli to the meat and fry for another 3 minutes.
Pour boiling water over the noodles, drain the water, place in a frying pan with the meat, heat through and can be served.

Watch the video of cooking Chinese noodles with beef at home:

Lo-Ming (Lo-Mein)

These noodles can be served as a main dish with mushrooms and vegetables , or simply as a side dish. It is quite filling and at the same time low in calories.

Nutritional value (per 100 g of finished dish) – 155 Kcal. Proteins – 7.4 g. Fats – 6.0 g. Carbohydrates – 17.5 g.

Ingredients:

buckwheat noodles - 170 g;
champignons - 200 gr;
soy sauce - 1 tbsp;
onion - 1 piece;
bell pepper - 1-2 pcs;
beans (green) - 200 g;
vegetable oil (preferably olive) - 3-4 tablespoons;
ground black pepper - to taste;
salt - to taste.

Recipe:

Boil the noodles according to instructions, drain in a colander, and let the water drain.
Prepare vegetables: cut onion into half rings, mushrooms into slices, pepper into strips.
In a preheated and greased frying pan, fry the onion, add peppers and mushrooms to it and fry for 5-7 minutes.
Add beans, mix everything and fry for another 5 minutes.
Add noodles, soy sauce and pepper to vegetables and mushrooms, mix well. Fry for a couple more minutes, then serve hot. When serving, you can sprinkle with onions.

Lo Ming noodles on video:

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.

How to prepare “Funchoza Salad with Shrimp”

1. Cook funchoz noodles. To do this, place the noodle nests in boiling, salted water. Remove from heat after 1-2 minutes. Drain it in a colander. Once it has cooled to body temperature, cut into shorter pieces.

2. Thaw the shrimp. Remove their shells. Prepare a frying pan: heat it and pour vegetable oil into it. Place the shrimp in the oil when it is well heated. Then fry them on each side. Lightly pepper and add garlic (depending on your taste).

3. Take a Korean carrot. Reduce the length of the carrot sticks by cutting them into shorter pieces.

4. Wash the cucumbers. Chop them into strips.

5. Place all the chopped products in a salad bowl, add shrimp. Season with mayonnaise. Stir gently. Eat with pleasure!

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!

Funchose salad with vegetables - a simple recipe

Very few products are needed:

funchose
bell pepper
carrot
cucumbers
coriander

All the nuances - the amount of products, the method of preparing them - watch the video.

Grocery list:

Funchoza 50 g
Cheese 50 g
Fresh champignons 100 g
Cherry tomatoes 100 g
Green salad 5 pieces
Soy sauce to taste
Teriyaki sauce 3 teaspoons
Sesame pinch
Vegetable oil to taste

Preparing this salad is unlikely to take you more than 15 minutes - there are few ingredients and they are simple and quick to prepare.

Cooking method:

Fry the mushrooms in a frying pan with oil, add Teriyaki sauce at the end of cooking (before turning off the heat). Stir the mushrooms a couple more times and set aside for now.
Let's prepare the funchose, which will take us no more than five minutes.
Place green leaves of any lettuce on a serving plate.
Top with halved cherry tomatoes and mushrooms.
We spread funchose on them and pour soy sauce over everything.
We decorate with sesame seeds, which generally go very well (in terms of taste) with funchose.

Alternatively, you can mix everything together and sprinkle with sesame seeds when serving.

Take the following products for this recipe:

bell pepper
funchose
chicken
carrot
garlic, spices

The entire process was filmed on video, which we invite you to watch.

It cooks quickly and is consumed at home at the same speed. Very tasty - try it!

The list of products is as follows:

Funchoza 200 g
Canned tuna 1 can
Cherry tomatoes 10
Olive oil 4 tbsp. l.
Red bell pepper 1
Dijon mustard 1 tbsp. l.
Lemon juice 1 tbsp. l.
Soy sauce 1 tbsp. l.
Ground black pepper

Here's how to prepare funchose salad with tuna:

Boil the funchoza for a couple of minutes or simply pour boiling water over it.
Cut the tomatoes into halves.
We cut the bell pepper lengthwise to form thin long strips, which we fry in a hot frying pan with oil.
Mix vegetables with funciolza and pour in a traditional mixture of olive oil, lemon juice, mustard and soy sauce. Add spices as desired.
This completes the preparation of the salad.

There are few products and they are:

pack of funchose
oil
universal seasoning
green onion
herbs spices
tomato paste

The video below will only take a few minutes of your time, but after watching it you won’t have any questions about preparing funchose salad with meat.

Here are the products we need for the cooking process:

Funchoza 100 g
Canned squid 300 g
Dried porcini mushrooms 50 g
Carrot 1 piece
Lemon juice 20 ml
Wine vinegar 20 ml
Boiling water 100 ml
Butter 100 g

Be prepared to devote at least half an hour of your time to this salad, but the result is worth it!

Let's get started:

Boil or soak the funchose.
Saute the grated carrots in a frying pan with butter.
We cook mushrooms depending on what kind you have. If these are dried porcini mushrooms, first let them stand in water (it’s better to pour boiling water over them), then fry them in butter, and finally add a little milk or cream. After 5-10 minutes the fire can be turned off.
Remove the squid from the jar and cut into cubes.
We use the liquid remaining in the jar for the sauce - add butter, lemon juice, wine vinegar and cook for about five minutes over low heat. If necessary, you can dilute the sauce with a little water.
Now we mix all the products that we have already prepared and fill them with dressing.

Bon appetit!

We take the following products:

funchose - 0.5 packs (100 grams)
large shrimps - 20 pieces (300 grams)
sweet pepper - half
onion - 1 small head
cilantro - 1 small bunch
garlic - 2-3 cloves
sesame seeds - to taste
vegetable oil for frying

For marinade and dressing:

soy sauce - 2 tbsp. l.
ground ginger - 1 tbsp. l.
curry - 1 tbsp. l.
lemon juice - 2 tbsp. l.
water - 2 tbsp. l.

If you prepare the sauce in double proportions, the salad will be much tastier, but will also have a pronounced Korean flavor. It will be delicious in any case.

See the video for details

Take products according to the following list:

Funchoza 300 g
Boiled ham 300 g
Tomatoes 3 pieces
Bell pepper 2 pieces
Greens 1 bunch
Cucumbers 3 pieces
Vegetable oil 3 tbsp. l.

You can prepare a salad of funchose with ham in about twenty minutes, although the first time you may need a little more time.

Cooking method:

Cut the greens, vegetables and ham into cubes.
After cooking, we also shorten the funchoza.
Mix everything with some oil and the salad is ready!

It's hard to come up with a simpler recipe))

Very tasty and easy and quick to prepare.

Products:

funchose 300 g
carrots (medium) 1
onion (fine) 1
bell pepper 2
cucumber 2
beef meat 300 g
parsley
sunflower oil 2-3 tbsp. l.
seasoning for Korean salads
garlic 3 g
tomatoes 2
subs oil
spices (salt, sugar), dill.

Watch the video and prepare a delicious funchose salad with beef.

Let's diversify the daily menu and prepare a simple and tasty dish - a warm salad with funchose, mussels, squid and vegetables. Funchoza is a noodle made from various types of starch; it is included in many Pan-Asian dishes. Funchoza with seafood and vegetables prepared at home turns out no worse than a similar dish in a Chinese or Japanese restaurant.

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.

Description of preparation:

The recipe uses ingredients that are quickly and easily digestible.
This is also helped by the properties of rice noodles, which themselves have no taste, but are pleasant and elastic. It has the ability to be saturated with the flavors of the foods or sauces with which it is served. With it, the salad acquires a pronounced taste, and the dish itself becomes more satisfying. Now you can please your loved ones with an original dish using a simple recipe for how to prepare “Funchoza with shrimp” salad. Purpose: For lunch / For dinner / In a hurry Main ingredient: Fish and seafood / Seafood / Shrimp / Funchoza Dish: Salads Geography of cuisine: Asian

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.

Funchoza with shrimp: 8 Japanese recipes

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

Recipe 1: funchose with shrimp (step by step with photo)

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.

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!

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.

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.

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

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 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)

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

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

First of all, I boiled water, added a pinch of salt, pepper, coriander and bay leaf.

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.

Recipe 7, simple: broccoli and shrimp and funchose

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.

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.

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.

Culinary tricks

For frying, use soy sauce specifically marked “For frying.” Otherwise it will burn.
You can often see rice paper on store shelves. This is the dough from which noodles are made. To prepare, immerse the paper in hot water for 15 seconds. If you want to make noodles out of it, cut it into long strips after it has dried.
How to determine the readiness of fried shrimp? If it lies flat, it means it is still raw. The C-shaped shrimp is cooked just right. If it curls up and looks like the letter “O,” then this indicates that it is overcooked.

Bon appetit!

To prepare Rice Noodles with Shrimp you need...

Cooking rice noodles with shrimp. Pour hot water (700-750 g) over rice noodles (funchose). Let it brew for no more than 10 minutes and drain in a colander. Do not throw out the water from the noodles.

Remove the pepper stalk and seed pod. Cut the pepper, preferably thinly (into strips), and the onion into half rings, but also thinly.

To prepare the marinade. Wash the cilantro well, let dry a little and chop finely. Peel the garlic, crush it with a knife and finely chop or mince in a garlic press.

Mix soy sauce, curry, a little more than half of the chopped cilantro, chopped garlic, lemon juice, sesame oil and 3 tbsp in a saucepan. l water from funchose. Place over low heat, stirring, and cook for no more than three minutes.

Chop the rice noodles coarsely and place in a salad bowl. Add cooked shrimp, onion, pepper, and remaining cilantro. Mix thoroughly and pour over the marinade. Serve rice noodles with shrimps with boiled rice.

I recently discovered wonderful ready-made sauces for Chinese, Thai and Japanese cuisine. One of them is Pad Thai sauce for rice noodles,

one package is enough for 4 servings, this is an excellent choice for a quick and tasty evening dinner) Pad Thai is a dish that the Thais themselves consider the main one in Thai cuisine. You can cook it not only with meat, but also with chicken or shrimp. The main criterion for the correctness of a dish is the transition of tastes, when first you feel a sweet taste, then sour, and finally spicy. To succeed, you need to prepare the sauce correctly.

reduce the heat to low and cook for 6 minutes without a lid (I took the whole package) Heat the wok, pour vegetable oil into it and fry the shrimp (I had frozen boiled and peeled ones), add a little salt, add 2 finely chopped cloves of garlic and a little lemon juice Then, when the shrimp are fried and the excess moisture has evaporated, since the shrimp were frozen, put the bell pepper cut into strips into the wok (I also had frozen and chopped). Mix everything well and add the sauce, meanwhile the noodles are already cooked. Transfer the rice noodles to the wok and mix everything well (if it turns out a little dry, the sauce can be diluted with water from cooking the noodles). And all our Pad Thai noodles are ready) PS According to the classic recipe, the noodles are fried and peanuts are added, but I like it this way better. The noodles turn out to be moderately spicy, I think it goes best with cold white wine or like I did with a mojito) Bon appetit!

If you love Chinese cuisine, then you've probably tried rice noodles with shrimp at least once. And everyone who has tried this dish becomes a fan forever. For those who want to learn how to cook such a delicious dish on their own, we have selected recipes for making rice noodles with seafood.

Please note that for a successful dish it is very important that your noodles are not soggy or mushy. Therefore, first you need to figure out how to cook rice noodles correctly. There are many options here, depending on thickness and other factors, so it's best to follow the instructions on the package.

Rice noodles with seafood - recipe

Ingredients:

rice noodles – 1 package;
seafood mixture - 1 package;
garlic – 2-3 cloves;
soy sauce – 3-4 tbsp. spoons;
olive oil – 2 tbsp. spoons.

Preparation

Cook the rice noodles according to the recipe on the package and place in a colander to drain. Peel and chop the garlic, and then fry in a frying pan in olive oil. Pour the sauce into it, then add the seafood and fry everything together for 10 minutes, stirring occasionally.

At the end, transfer the noodles into the frying pan, mix everything well again, and serve, sprinkling with ground black pepper if desired.

Rice noodles with shrimp - recipe

Ingredients:

unpeeled shrimp – 500 g;
tomatoes in their own juice – 300 g;
parsley – 1 bunch;
garlic – 2 cloves;
olive oil – 2 tbsp. spoons;
dry white wine – 100 ml;
rice noodles – 200-250 g;
ground red hot pepper – ½ teaspoon;
salt.

Preparation

Peel the shrimp and crush the garlic cloves with a knife. Place them in a frying pan with heated oil and fry for 2 minutes, stirring occasionally. Add chopped parsley to them and stir. Then pour in the wine and simmer until at least half of the liquid has evaporated.

Cut the tomatoes into pieces and add them to the frying pan along with the juice and hot pepper. Mix everything well, cover with a lid and simmer for 5 minutes. Prepare the rice noodles according to the instructions on the package, transfer them to the frying pan, stir and serve.

Rice noodles with squid

Ingredients:

cleaned squid – 500 g;
broccoli – 500 g;
onion – 1 pc.;
rice noodles – 350 g;
sugar – 1 tbsp. spoon;
soy sauce – 3 tbsp. spoons;
vegetable oil – 3 tbsp. spoons;
rice sauce – 3 tbsp. spoons.

Preparation

Prepare the noodles as directed on the manufacturer's packaging and leave to drain. Wash the broccoli, divide into florets and blanch in salted water for 3 minutes. Drain the water and set the cabbage aside for now. Cut the squid into small strips and the onion into large cubes.

Heat the oil in a frying pan or wok and fry the onion and squid for 2 minutes over high heat. Then add broccoli to them and fry for a couple more minutes. Then place the noodles in the pan, add sauces and sugar, and heat everything together over high heat for another 3-4 minutes. Serve immediately.

Rice noodles with mussels

Ingredients:

Preparation

Remove the seeds from the bell pepper, wash it and chop it into strips. Chop green onions, cilantro and garlic. Grate the ginger on a fine grater. Heat the oil in a frying pan and fry the garlic and ginger for a minute. Add pepper to them and cook for another 3 minutes.

Then put the mussels in the pan, mix everything, and fry for 5-6 minutes. Cook the noodles according to the recipe on the package. Grate the lemon zest and add to the mussels along with the cilantro and noodles. Warm the dish for about 3 minutes and serve, sprinkled with green onions.

Recipe 8: funchose with ginger and shrimp (with photo)

Funchoza-½ pack
Red pepper
Shrimp 300grams
Soy sauce
Garlic - 1 clove
Ginger small piece

Everything is prepared very quickly, it will take you a maximum of 30 minutes, it would be ideal to prepare if guests are on the doorstep, or you can just pamper yourself on a regular day.

Pour boiling water over the funchoza, hold it for literally 3-5 minutes and place it on a plate, the main thing is not to overcook it, otherwise it will become rubbery.

Ideally, it is better to cook in a wok, but if you do not have such utensils, then just a frying pan and a thick-bottomed saucepan will do. We heat the dishes, pour in the oil, and as soon as the oil heats up, immediately lay out our ingredients.

Cut the pepper into long strips and quickly fry in boiling oil for several minutes. Add finely chopped ginger and garlic and quickly fry everything.

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Rice noodles with shrimp and frozen vegetables

A hearty and flavorful dish will be an excellent option for a family dinner. Pamper your household with something tasty and original!

Required ingredients:

0.15 kg rice noodles;
1 tbsp. spoon of olive oil;
lemon;
0.2 kg frozen vegetables;
half a teaspoon of ground ginger;
3 tbsp. spoons of soy sauce;
1 tsp honey;
a bunch of green onions.

Time: 30 min.

Calorie content per 100 g: 112 kcal.

Cooking steps:

Marinate frozen seafood: place them in a bowl: squeeze lemon juice here, add honey.
Throw in a couple of lemon slices, mix thoroughly, and leave to marinate for a couple of hours.
Fry crushed garlic.
Heat the olive oil well and fry the garlic cloves.
Add seafood and evaporate water.
Boil the rice noodles.
Place vegetables in a frying pan.
Rinse the noodles, cooked until partially cooked, rinse, mix with vegetables and shrimp.
Season with ginger and salt and mix thoroughly.
At the very end, pour in the soy sauce and leave over low heat until it evaporates.
Place the dish on a plate, decorate with lemon slices and green onions.