Warm salad with funchose and seafood. Funchoza with seafood: preparing unusual noodles at home Seafood with funchose recipe

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!

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 piece
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.

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 an ordinary day.

Pour boiling water over the funchoza, hold it for literally 3-5 minutes and put 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 saucepan with a thick bottom 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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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?

Some facts about funchose

Funchoza with seafood is one of the favorite dishes of the Japanese. This is an interesting, simple and light dish that everyone will love. It will especially appeal to those who adhere to a healthy lifestyle and are accustomed to proper nutrition. This is a hearty product that charges you with energy and good mood for the whole day.

In the literal interpretation, “funchoza” is translated quite strangely - it is “ glass noodles».

Its taste is quite neutral, and therefore goes well not only with seafood, but also with:

vegetables;
various meats, for example, chicken, beef, pork.

Due to the fact that funchose has the unusual property of absorbing the aroma of the products with which it is prepared, it becomes even brighter and richer.

Unfortunately, funchose as a dish has not yet gained much popularity in our country. That is why many housewives are simply afraid to cook it, because they believe that no one will eat it. But everyone who took the risk is happy with the result and will definitely cook this Japanese dish again.

Traditional recipe straight from Japan

Traditionally, funchoza is prepared with seafood and vegetables. To prepare you will need the following ingredients:

regular or king prawns - about 500 grams;
frozen seafood cocktail – about 500 grams;
1 small onion;
a couple of cloves of garlic;
small ginger root;
small fresh chili pepper;
2 sweet peppers (preferably 1 red and 1 yellow);
medium-sized zucchini – 1 piece;
1 stalk of celery;
special “rice noodles”, or funchose (can be bought at any supermarket) - about 100 grams;
various sauces (soy, oyster, fish, Worcestershire).

The list of ingredients is quite large, but if you look closely, almost all the products are in the refrigerator in every home.

So, the recipe is as follows::

First of all, let's deal with the shrimp. Boil the shrimp and peel them from the shell. The final weight of peeled shrimp should be at least 500 grams.
Peel the onion and cut into small rings or half rings (as you prefer).
Peel the garlic cloves and chop finely.
Fry the onion and garlic together in a frying pan. Don't forget to stir them constantly. It is advisable to shake the pan every 3 minutes.
At this time, cut the ginger root into small cubes.
We also cut the chili pepper into small cubes.
Sweet peppers need to be cut into strips.
Wash the zucchini well under running water and cut into small thin cubes.
We need to cut the celery stalk into small half rings.
Now we collect all the vegetables in one pile and place them in a frying pan, where we fry the onions and garlic.
All vegetables should be fried over medium heat for no more than 5 minutes. Don't forget to stir them constantly.
At this time, take the funchose and pour boiling water over it. Leave the noodles aside for 3-4 minutes.
Add our steamed noodles to the vegetables. Mix everything thoroughly several times.
Next we begin to pour in the sauces. Have to take:

soy sauce - about 2 tablespoons;
about 1 tablespoon of oyster and fish sauce;
1 teaspoon of Worcestershire sauce.

Don't worry if you don't have any sauce. It is enough to add soy sauce to make the dish tasty. You will just need to add a little more of it than using traditional technology.

Add shrimp and frozen seafood to the pan.
Turn the heat on low and simmer the whole mixture for about 10 minutes. It is advisable to cover the dish with a lid.

This concludes the preparation of funchose with vegetables. These noodles are more like a vegetable salad. The dish is not only healthy, but also tasty. Bon appetit!

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.

Product list is small:

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.

Let's start preparing the salad:

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.

Cooking funchose correctly: secrets

Funchoza is rice noodles. This is not a very popular product in our country. That is why many housewives do not know the rules, secrets and tricks of its preparation. Let's reveal a few of them.

First of all, you need to pay attention to the cooking time. Funchoza is a very finicky product. It is very important to maintain the ideal time to cook it to the desired state. If you don’t cook it enough, it will be inedible, and if you overcook it, it will soften and turn into mush. Therefore, many people advise pouring it with plain boiled water for a few minutes.
To prevent the “glass noodles” from sticking together during cooking, we recommend adding a few drops of regular vegetable oil to the water during the process. If you forget to do this, immediately after cooking, rinse it under running water, like regular pasta.
Also, many people simply place the noodles in cold water for 5 minutes. This stops the cooking process and thus the funchose stops sticking together.
The next day, the funchose is no longer tasty. Therefore, it is better to cook it in such quantity that you can immediately use it for cooking.
If you find a recipe that says to serve the rice noodles as strings, it is best to cut them after they are cooked. This will be much easier and simpler to do.

Bon appetit!

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 for funchose with seafood and vegetables

Dish: Salads

Total time: 20 min.

Ingredients

100 g funchoz
300-400 g mussels and squid fillet
50 ml soy
50 ml water or chicken broth
30 g corn starch
50 ml vegetable oil
60 g onion
60-70 g carrots
1 PC. sweet bell pepper small
black pepper
red pepper

Step-by-step recipe with photos

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.

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 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.

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.

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.

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.

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.

With Korean carrots

A bright and tasty salad will come from:

140 grams of noodles:
2 cucumbers;
garlic clove;
200 grams of Korean carrots;
black and white sesame;
soy sauce.

Boil the noodles, cut the cucumber into strips or grate it on a special Korean grater. Mix noodles, cucumber, squeezed garlic and carrots. Season the salad with sesame seeds and soy sauce.

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.

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.

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.

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.

The mysterious name funchoza means just noodles, but not ordinary noodles, but so-called glass noodles. When cooked, it becomes almost transparent due to the nature of the flour and its very small thickness. In fact, funchose is so thin that it resembles a fishing line.

Flour for funchose can be pea, soy or rice. Depending on this, the cooking time varies, which in general is several minutes. Therefore, for each specific funchose you need to look at the cooking time on the packaging. Overcooked funchose loses its appetizing appearance, becomes soft and spreads out.

Funchose contains a large amount of fiber, vitamin B (beneficial for the nervous system) and carbohydrates, so it is quite successfully combined with almost all types of products - meat, seafood and vegetables.

Funchose itself does not have a pronounced taste, but its peculiarity is the ability to actively absorb everything that is around. Therefore, funchose can taste like anything.

This product is very popular among followers of vegetarianism because it has a minimum of calories and is much healthier than regular pasta made from wheat flour. For those who count calories and often look at the scale, funchose is an excellent substitute for the usual pasta.

Funchose is served in cold salads and as a hot appetizer, for example, with soy sauce. If you are not very accustomed to eating pasta of this length, problems may arise with funchose at first, because its length can reach 50 cm. After cooking, it is allowed to divide this length into 3-4 parts. This can be done with scissors.

Since the funchose is very thin, special attention must also be paid to ensure that it does not stick together. To do this, add sunflower oil to the water, and after cooking, you can place the spaghetti in cold water. It cools quickly and can be used in a salad almost immediately.

Now that all the secrets of working with funchose have been revealed, we invite you to get acquainted with the recipes for salads with funchose that we have prepared for you.

How to prepare funchose salad - 15 varieties

Recipes for salads with funchose are very diverse, although this type of spaghetti is not yet very popular in our country. Many people like the spicy version of this Korean-style carrot salad, which we suggest you try to prepare.

Products included in the salad:

Funchoza - half a pack
Carrot 1 piece
Sweet pepper - 2 pcs
Cucumber - 2 pcs.
Blue onion - 1 piece
Vinegar - 1 tbsp.
Parsley
Korean seasoning - 1 tbsp.
Little vegetable - 1 tbsp.
Soy sauce - 1 tbsp.

Watch the video on how to prepare a salad with funchose and vegetables.

Of the seafood in this recipe, shrimp are present, as they are the most tender. That's why we add a little heat and brightness here with the help of garlic and spices. There is also hot curry pepper. If you are not used to its taste, you can do without it.

The following products will be required:

Shrimp - 500 g
Funchoza - 100 g
Onion - 1 pc.
Sweet pepper - 2 pcs.
Garlic - 1 clove
Fresh cilantro - 20 g
Olive oil - 2 tbsp. l.
Curry powder - 2 tsp.
Lemon - ½ pc.
Soy sauce - 10 ml
Sesame seeds - 1 tbsp. l.

You can find out in detail how to handle shrimp in the corresponding section. There is nothing complicated about this - they need to be boiled, cooled and peeled. Or buy ready-made shrimp if their price doesn’t bother you.

So, let's start cooking:

We prepare funchoza exactly according to what is indicated on the package. Alternatively, pour boiling water over it and let it sit for seven minutes. Then drain, cool and cut.
Fry the sesame seeds in a dry, clean frying pan without oil until brown and immediately after turning off transfer them to another container (so as not to burn).
We make a dressing from cilantro, garlic, soy sauce, curry seasoning, vegetable oil and lemon juice. Grind and mix everything, let it thicken a little over low heat.
All that remains is to chop the onions and peppers and you can mix all the products. Leave a little sesame seeds to sprinkle on the finished salad.

Take this version of the product list:

100 g funchose
300 g chicken fillet
130 g Chinese cabbage
130 g sweet pepper
130 g carrots
130 g cucumber
1 hot pepper

For the sauce:

soy sauce 3-4 tbsp. l.
honey 1 tsp
garlic 1 g
paprika 1 tsp.
red pepper 0.25 tsp.
sesame oil 1 tsp.

Watch the video to see what you can do with these products to make a wonderful, unusual, tasty and healthy dish.

These ingredients are often used in Eastern cuisines; in our country they are less popular. Try making this version of the salad with funchose - it actually turns out very tasty.

The list of ingredients for the salad looks like this:

Funchoza - 100 g
Cucumber - 1 pc.
Garlic - 2 cloves
Brown sugar - 1 tsp.
Carrots - 1 pc.
Lemon - ½ pc.
Red hot pepper - ¼ tsp.
Soy sauce - 50 ml
Oil - 50 ml
Sesame oil - 1 tsp.
Sesame seeds for decoration
Asparagus 400 g (dry)
Coriander to taste

The salad needs to be started early because asparagus requires a lot of soaking. It is advisable to put it in salted water the day before the intended preparation. Before doing this, break it a little so that the pieces are about 3-4 cm long. The first water should be drained after a few hours and refilled with water. Now you can leave it overnight.

The cooking sequence is as follows:

Prepare the funchose (either just pour boiling water over it, or cook for a couple of minutes - as written on the package).
While the funchose cools down, cut all the vegetables from the list into strips.
Prepare the dressing by mixing the following ingredients: lemon juice with butter, sugar, soy sauce, spices and garlic.
Mix everything and fill with dressing.
Now let’s give the funchose a little time to gain taste from its neighbors, for which we put it in the refrigerator.

When serving, sprinkle the finished salad with sesame seeds - it looks quite nice and does not need additional decoration. Although you can complement the appearance of the salad with a sprig of any available greens.

There are few products, here they are:

Funchoza.
Legumes.
Vegetables (bell peppers, carrots, garlic, cucumber).
Meat.
Oil.
Rice vinegar.

What and how much to put in the salad, in what order to mix, watch in the video provided.

Delight your family with an original and very simple salad. Both funchose and mushrooms cook quickly, and together they turn out very tasty. Try it!

Here's what we need:

Champignons - 5-7 pcs.
Funchoza - ½ pack
Oil for frying - 10 ml
White cabbage - ¼ small fork
Mustard - ½ tsp.
Onion - 1 pc.
Lemon juice - 1 tbsp. l.
Soy sauce - 30 ml
Sunflower oil - 2 tbsp. l.
Pepper to taste

Here's how we'll prepare a salad with funchose and mushrooms:

We prepare the cabbage as for pickling - cut it, salt it, squeeze it until the juice comes out, and mix it with chopped carrots.
Prepare funchose according to instructions.
Fry mushrooms with chopped onions in oil.
Prepare the dressing - mix soy sauce, pepper, oil and mustard.
Since our cabbage is already salted, you don’t need to add salt to the dressing. Anyway, do this with caution.
All that remains is to mix all the ingredients together with the dressing and enjoy the unusual, but very attractive taste!

Funchose salad with vegetables - a simple recipe

Very few products are needed:

funchose
bell pepper
carrot
cucumbers
coriander

All the nuances - the number of products, the method of preparing them - see in 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.