What spices are added to funchose: purchased complex seasonings, recipes

How long to cook different types of funchose

Glass noodles come in different types. It is distinguished both by thickness and by the main product. It is made from rice and starch. It is believed that this pasta became the ancestor of famous Italian dishes.

How to cook funchose so that it does not stick together or boil over:

Thin pasta less than 0.5 mm thick should not be cooked. It is poured with boiling water in a deep container and covered with a lid. After 3-5 minutes it will become transparent and completely ready for use. It does not need to be washed or filled with oil. Pour sauce over the dish, add meat and vegetables and serve. It can also be added to the soup at the last stage of cooking.
Thicker pasta should be cooked in plenty of boiling water. Cooking time 2-4 minutes, until transparent.

Do not increase the cooking time. Funchoza should remain flexible, but a little hard.

How long to cook funchose?

In order for a product that itself has no taste to acquire the desired characteristics, you do not need to do anything complicated; it is enough to mix it with the selected ingredients of the dish. It is worth considering that you can get truly glass noodles only by using a preparation made from potato, bean or yam starch. A classic product made from rice flour, after heat treatment it will acquire a milky white color.

It is less elastic and slightly softens in water, but at the same time it has all the properties that make funchose stand out from other pasta products.

How to cook funchose at home: general rules

Properly cooked glass noodles are the basis of many delicious and exotic dishes. Its preparation is slightly different from the usual:

cook it in a very large amount of water, and it should boil strongly;
add a spoonful of vegetable oil to the cooking water: this will help prevent thin threads from sticking together;
prepare as many servings as you can eat in one sitting; during storage, the funchose sticks together and turns into an inedible lump;
the finished glass noodles become transparent with a slight grayish tint;
pay attention to the packaging, it should indicate the cooking time or other method of preparing a specific type of noodle;
the finished dish is washed with a stream of ice water; it is better to prepare a ladle with ice in advance - this will allow it to quickly cool and separate;
You can only grind funchose in its finished form; do not try to break it raw, like spaghetti.

Follow these simple rules and you will quickly learn how to cook exotic dishes at home.

Funchoza, or glass noodles, is a simple and tasty dish. Prepare it when you want a little variety and exoticism. It's simple and accessible.

Funchoza is a traditional Chinese noodle made from mung bean starch. Potato, corn, and yam starch is also used in production. Vermicelli goes well with meat and spicy seasonings. How to prepare funchose so that it looks appetizing, does not boil over and does not stick together?

What is funchose

In our country, it is better known as rice, Chinese or glass noodles. The product received the latter name due to its transparency, which makes the noodles look incredibly fragile. The noodles resemble spaghetti because some types turn white when cooked. Real funchose is made from mung beans, and it is considered the most healthy. There are several other types of rice noodles made from rice, potato, corn flour, cassava, and yams.

In addition to a lot of useful vitamins and microelements, the product has one significant advantage: the complete absence of gluten. And one serious drawback is that the calorie content of the product is not encouraging. For 100 gr. noodles contain 320 kcal, so it should be treated like all products containing a large amount of carbohydrates.

You should not overuse dishes with funchose. Although nutritionists allow them to be included in the menu, but in moderation. When choosing a product, be sure to look at the country of origin. Give preference to products from Thailand.

Appetizer "Korean"

This recipe requires Korean carrots. You can buy it or prepare it yourself using a ready-made set of spices. Do this ahead of time to give the product a tangy flavor.

Korean carrots – 100 g;
funchose – 1 pack;
garlic – 2 cloves;
vinegar - 1 tbsp. l.;
sweet pepper – 1 pc.;
sunflower oil – 3 tbsp. l.

Cook the pasta.
Pass the garlic through a press.
Cut the pepper into thin strips and fry in oil.
Combine the ingredients and mix thoroughly.
Season the appetizer with a mixture of vinegar and oil.

To prepare a snack, use Korean spicy carrots.

With mussels, mushrooms and zucchini

Seafood with funchose is an ideal combination. This dish is not only tasty, but also healthy.

funchose – 50 g;
soy sauce – 20 g;
sesame – 1/2 tsp;
pickled mushrooms (champignons or oyster mushrooms) – 150 g;
zucchini – 400 g;
mussels – 30 pcs.;
Korean carrots – 50 g;
butter – 20 g.

Pour boiling water over the glass noodles. After 4-5 minutes, drain the water, rinse the vermicelli, and place in a colander.
Wash and peel the zucchini. Cut the vegetables into cubes, fry in butter and sunflower oil for 5–7 minutes.
Add yakitori sauce, sesame seeds, soy sauce, spices to taste (curry, red pepper, garlic). Simmer the ingredients until half cooked.
Add pickled mushrooms, fry for 3 minutes. Add thawed mussels and simmer for another 3-5 minutes.
Next, fry the carrots in Korean (3 minutes).
Lastly, add funchose. Mix the contents of the pan thoroughly and simmer for 2-3 minutes. Serve the dish warm.

Be sure to defrost the mussels before frying.

Dressing in Korean

Korean-style funchose dressing is a very rich gravy that combines hot, sweet, salty and sour flavors. If you crave to feel the whole range of flavors in one dish, then this sauce is exclusively for you!

List of ingredients:

water – 50 ml;
soy sauce – 40 ml;
chili pepper – 1/3 of a pod;
sesame oil – 15 ml;
apple cider vinegar – 30 ml;
garlic – 1 clove;
ginger root – 2 teaspoons;
stevia powder – 20 g;
ground coriander – 10 grams;
finely ground black pepper – 1 teaspoon;
salt - on the tip of the knife.

Possible replacements! Unscented vegetable oil is an excellent alternative to, for example, sesame, olive, grape or flaxseed oil. Spicy seasonings - ginger, hot pepper, fragrant garlic, if necessary, are used in dried form.

Let's start creating:

Fill a saucepan with water, add salt (sweeten with sugar if desired) and stevia, dissolve them and wait until it boils.
Remove the peel from the garlic, peel the ginger and chop them.
Cut the chili pepper lengthwise, remove the membranes and seeds, and cut into small cubes.
Add chili pepper, oil, vinegar, soy sauce, prepared spices to the boiling brine, mix and cook over low heat for a couple of minutes. Leave to cool.
The funchose dressing is ready!

With shrimps and vegetables

An equally tasty dish is funchoza with vegetables and shrimp. The main components are as follows:

funchose – 1 bunch;
fresh cucumber – ½ piece;
bell pepper – ½ piece;
shrimp – 400 g;
chili pepper – 1/3 tsp;
olive oil – 1 tbsp. l.;
carrots – 1 pc.

olive oil – 1 tbsp. l.;
liquid honey – 0.5 tsp;
freshly squeezed lemon juice – 1 tsp;
soy sauce – 1 tbsp. l.;
lemon zest – 0.5 tsp;
garlic – 1 clove.

Thaw, peel, and wash the shrimp.
Cut carrots and sweet peppers into thin strips.
Fry in olive oil for 2 minutes.
Add shrimp.
Pour boiling water over funchoza. After 7 minutes, drain the water and place the noodles in a colander. Then place in a bowl, add fried shrimp and vegetables.
Make the dressing: mix chopped lemon zest, garlic, olive oil, honey. Pour in lemon juice and soy sauce.
Season the vermicelli, add chopped cucumber.

Pre-fry the shrimp with vegetables for the dish.

How to prepare “Funchoza Salad”

To prepare the salad, peel fresh carrots and grate them using a Korean carrot grater.

Grate the fresh cucumber using the same grater. If you don’t have such a grater, you can cut the vegetables with a sharp knife or grate them on a regular grater. The salad will look more impressive if you still use a grater to prepare Korean carrots.

Remove the rice lamsha from the package. Place it in a deep bowl and pour boiling water so that the water level is above the level of the noodles. Cover the bowl with a lid and leave the noodles in the water for 5 minutes. Drain the noodles in a colander. Let the water drain. In a salad bowl, combine carrots, fresh cucumber, chopped green onions and other greens, add rice noodles.

Spicy salad

The dish is prepared according to a classic Asian recipe. To make the salad more refreshing, you can increase the amount of cucumber. The soy sauce used also affects the taste.

funchose – 100 g;
cucumber – 1 pc.;
soy sauce – 1 tbsp. l.;
Korean carrots – 100 g;
garlic – 1 clove;
olive oil – 3 tbsp. l.

Boil the glass noodles until done.
Chop the garlic into small pieces.
Cut the cucumber into strips.
Combine the components in one container.
Add soy sauce and olive oil.
If desired, garnish the salad with Asian-style fish fillet.

Recipe 3: dressing for funchose (step-by-step photos).

Soy sauce - 2 tbsp.
Sesame oil - 1 tbsp.
Water – 50 ml
Vinegar - 2 tbsp.
Chili pepper - 1 pc.
Garlic - 1 clove
Sugar - 1 tbsp.
Salt - to taste
Ground ginger - 10 g
Ground black pepper - 5 g
Ground coriander - 10 g

Instead of sesame oil, you can use odorless vegetable oil, and use table or rice vinegar.

Mix salt and sugar in a saucepan.

Add water, put on fire, bring to a boil so that the salt and sugar dissolve.

Add soy sauce, vinegar and sesame oil.

Add finely chopped garlic and chili pepper.

Heat the remaining spices for 3-4 minutes in a hot frying pan and add to the pan. Taste the dressing and add salt or vinegar to taste. Bring to a boil again and remove from heat. Now the funchose dressing should cool down.

The funchose dish is soaked in the dressing for 15-20 minutes.

With broccoli and salmon

You can also prepare funchose for dinner. Use broccoli and red fish as additional ingredients. The dish will turn out tasty and light, and it will take no more than 25 minutes.

water – 200 ml;
glass vermicelli – 100 g;
salmon – 300 g;
broccoli – 250 g;
cream 15% fat – 200 ml;
salt – 0.5 tsp.

Divide the cabbage into florets. Place them in a bowl that can be placed in the oven.
Spread the pasta on top.
Remove the skin from the red fish. Cut it into medium sized pieces. Place the fillet on top of the funchose in an even layer.
Add salt to taste.
Add water and cream.
Cover the container with a lid and place in an oven preheated to 180˚C. After 25 minutes the dish will be ready to eat.

With pork

The salad made from funchose and pork is tasty and satisfying. At the same time, the dish is not heavy on the stomach.

glass noodles - 1 package;
vegetable oil – 2–3 tbsp. l.;
pork – 200 g;
Korean dressing for noodles – 1 pack;
Korean carrots – 200 g;
bell pepper – 2 pcs.;
onion – 1 pc.;
cucumber – 1 pc.;
soy sauce – 4 tbsp. l.

Cut the onion into half rings. Fry it until golden brown.
Add the meat cut into strips.
Pour soy sauce over ingredients. Simmer them under a closed lid.
Cut the cucumber and pepper into strips. Add to meat, mix thoroughly. Simmer until soft, then remove from the burner and cool slightly.
Place the noodles in boiling water for 3 minutes. Then rinse and drain in a colander. Cut the funchose into pieces to make it easier to eat.
Combine vermicelli with vegetables, meat and Korean carrots, after squeezing out the excess marinade.

Useful tips

Properly cooked funchose is the basis of many exotic dishes. There are some nuances in its preparation:

Cook the pasta over high heat – it should be boiling hot.
Prepare as many servings as you will eat at one time. When stored, the noodles stick together into an unappetizing lump. If everything is done correctly, the product will be transparent, with a slight grayish tint.
Read the instructions on the package carefully. It indicates the time and method of cooking a specific type of vermicelli.
Pour a spoonful of sunflower oil into the water - this will prevent the thin fibers from sticking together.
For convenience, use a thread: tie it around the noodles and hold it by the free edge. Remove the finished product from boiling water and place it in cold water for 2-3 seconds. Then remove the thread. This way you will maintain the shape of the products and be able to decorate the dish beautifully.
Rinse the finished noodles with running cold water. It’s better to prepare a container with ice in advance to immediately cool the funchose.
If you need to chop fiber for a dish, do it after cooking. This way you will get components that are the same length. Dry vermicelli is brittle.

Cooking noodles

So, in order. A homemade dressing for funchose is only the second step in preparing a delicious savory dish. Initially, the noodles need to be properly boiled. With a diameter of about 0.5 millimeters, it is simply poured with boiling water, covered with a lid and infused for five minutes. If the noodles are thicker, they are cooked in boiling salted water. True, no more than four minutes. Overcooked funchose turns out soggy, and undercooked funchose sticks to the teeth. To avoid sticking during cooking, it is necessary to add vegetable oil to the water (a tablespoon per liter of water).

Funchoza in the form of “skeins” is tied with a thread, water in a deep saucepan is brought to a boil, the skein is boiled, placed in a colander, placed under running cold water, taken by the thread and shaken. The thread is removed on the cutting board. The funchose is cut crosswise using a sharp knife into strips of the required length.

What is funchose and its beneficial properties

Funchose is made from bean and potato starch, as well as corn, rice flour, and yams. When dry, it has a transparent color, which is why it is popularly called “glass noodles,” but when cooked, it turns white and tastes like spaghetti.

The noodles also include:

Squirrels.
Minerals.
Amino acids.
Cellulose.
Fatty acid.

All these beneficial properties provide the body with strength, energy, and have a positive effect on mental activity and the nervous system. Just like all legumes, noodles help remove toxins from the human blood.

Interesting fact: noodles do not have their own taste; they acquire their taste properties thanks to the products with which they are served.

Funchoza is such a universal product. It is added to first courses, second courses, salads and snacks.