Funchoza with seafood: a recipe for oriental cuisine. Funchose salad Funchoza with marinated seafood

Today I will share an interesting recipe for a Thai dish - . And I'll tell you , or glass noodles. Recipe below.

A little about funchose... When most people talk about it, they often mean rice noodles. However, this is not entirely true. After all, it is made not from rice, but from bean starch, often with the addition of starch from other crops. I named my dish " Funchoza with seafood", but they are also called glass noodles in many recipes for their transparency, which is not lost in the finished dish.

Before, , learn about its beneficial properties. It is beneficial for digestion due to its abundance of fiber. It also contains amino acids that slow down the aging process, and zinc, which helps rid the body of toxins.

Now let's move on to preparing the dish" Funchoza with seafood».

It will require the following ingredients:

Funchoza, 150 g.
Chicken broth, 1.5 l.
Carrot, 80 g.
Onion, 30 g.
Ginger root, 1-2 cm.
Seafood, 300 g.
Turmeric.

You can use any seafood for a dish with funchose; the more types there are, the more flavor shades the finished dish will contain. I took shrimp, mussels, squid and the tentacles of the latter.

This whole sea cocktail for the glass noodle recipe needs to be immersed in boiling, well-salted water. When the water boils again, time it for 3-5 minutes. This time is enough for the seafood to be ready. After this, you should remove them from the water, let it drain and set aside.

Next, chop the vegetables to Funchose with seafood.

The onion should be chopped. Grate carrots and ginger.

I prefer to use a fine grater. This way, the dish contains the maximum taste of the chopped ingredient, but does not include the vegetables themselves, which is not to the taste of many.

I keep telling you how to cook funchose with seafood…

You will need to fry the vegetables in vegetable oil for several minutes, add turmeric to them on the tip of a knife and pour in hot chicken broth. Place glass noodles in it (the recipe does not require pre-soaking), wait until they soften and add seafood.

Cook for another 3 minutes over low heat.

Funchoza with seafood ready. It can be consumed in two forms: soup or main course. If you like soup, then serve the food immediately after cooking. After half an hour, the broth will be absorbed into the noodles and you will have a second dish.

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 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.

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.

Ingredients

To prepare a salad with funchose and seafood you will need:

funchose - 150 g;

carrots - 2 pcs.;

seafood (I have a frozen “sea cocktail”) - 200 g;

sweet paprika - 1 tsp;

Korean carrot seasoning - 1 tsp;

salt - 1/2 tsp;

vinegar 9% - 80 ml;

olive oil - 30-50 ml;

soy sauce - 2 tbsp. l.;

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.

Probably the easiest and fastest way to prepare a snack for many of us is to boil the noodles and then season them with something. It is also an optimal side dish that goes well with almost any product: meat, vegetables, fish. But noodles can be different. One of the varieties, distinguished by its composition and taste, is funchose. It is extremely popular not only in the East, but also in European countries, and even in America. The most commonly used option is funchose with seafood. The recipe is not difficult to prepare. And the exquisite and unusual taste will surprise even the most picky gourmet. Well, let's try to cook?

A little about “glass noodles”

Yes, this is one of the most popular names for funchose. The noodles have a transparent appearance, hence the corresponding name. This vermicelli is thin and should be cooked very carefully so that it does not stick together and turn into lumps. Glass noodles are made from starch. And it, in turn, is obtained from mung beans. By the way, vermicelli made from rice or potato is not considered authentic by true connoisseurs of Asian cuisine. So be extremely careful when choosing an ingredient.

Glass noodles are often mistakenly called rice noodles. But after cooking it becomes white, similar to spaghetti. from mung beans, it is translucent and less resistant to temperature. Therefore, it is important not to turn the dish into porridge, but to leave the fibers with elasticity and excellent taste. As a rule, funchose has a round cross-section and is sold in a dried state.

Origin

There are legends and stories regarding its origin. Some of them claim that funchose with seafood is a traditionally Chinese recipe, others insist that this vermicelli is of Indian, even Japanese origin. But it is almost impossible to say unambiguously which cuisine a dish belongs to.

Funchoza with seafood. Recipe with photo

We will need: half a liter of chicken broth, 250 grams of glass noodles, ground dry ginger, 100 grams of frozen green peas, frozen seafood cocktail - 250 grams, onion, carrot, lean olive oil, a little salt.

Simple cooking

How is funchoza prepared with seafood? The recipe is simple and accessible even to a beginner in cooking.

Thaw seafood. We clean it of shells and unnecessary fragments, if any. Wash in running water.
We peel and cut the vegetables. Pour oil into a deep frying pan, heat it well, add chopped onion, frying it until golden brown.
Then add carrots plus dry ginger to the pan. Fry everything together with the onion.
Pour warm broth into the fry, and when it boils, quickly lower the “glass noodles”.
After a minute, add seafood plus green peas. Add salt to taste and let simmer for another minute.
We immediately serve the finished dish to the table. Funchoza with seafood - a recipe that everyone can do!

With shrimps

We will need the following components: 250 grams of funchose (pack), a couple of onions, one large sweet pepper (Bulgarian), 250 grams of boiled shrimp, cilantro as a seasoning, garlic, a little sesame oil, juice of half a lemon (or lime), vegetable oil .

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.

Funchose salad with seafood: recipe

To prepare, we will need the following ingredients: 500 grams of funchose, the same amount of fresh frozen seafood, a couple of onions, 50 grams of butter, half a glass of milk, rice vinegar, soy sauce, parsley or cilantro (or both), a large cucumber, a couple of sweet ones and one bitter peppers.

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 - funchoza with seafood. The recipe is very simple, and the dish is very tasty and original; it is preferable to eat it hot.