The main thing is to boil the noodles correctly. Here's how they are prepared: Often, these noodles are also called glass noodles due to the characteristic transparency they acquire after cooking.
One of the main advantages and striking feature of funchose is that it does not have a pronounced taste and absorbs the aromas of the products with which it is prepared. Soups, salads, and deep-fried dishes are prepared with funchose; it harmonizes perfectly with meat, fish, seafood, vegetables and various fragrant and spicy additives. Funchose dishes can be either hot or cold; many salads and snacks are prepared with it.
HOW TO PREPARE FUNCHOZE
To prepare a delicious salad with funchose or an appetizer, first of all, these noodles need to be properly boiled. If your funchose has a diameter of up to 0.5 mm, you just need to pour boiling water over it, cover with a lid and leave for 5 minutes, then drain the water, but if the noodles are thicker, then they are cooked in the same way as regular noodles - dipped in salted boiling water, but boiled no more than 3-4 minutes.
OVERCOOKED FUNCHOSE will be soggy, and undercooked FUNCHOSE will stick to your teeth; properly boiled glass noodles will be soft, but slightly crunchy.
SO THAT THE FUNCHOSE DOES NOT STICK UP WHEN COOKING , you need to add vegetable oil to the water at the rate of 1 tbsp. for 1 liter of water. If you bought funchose in the form of “skeins”, you need to prepare it as follows: tie the skein with thread, pour water into a deep saucepan (1 liter of water per 100g of noodles), put 1 tsp. salt and 1 tbsp. vegetable oil (based on 1 liter of water), bring to a boil, lower the skein of noodles, boil for 3-4 minutes, drain in a colander, place under cold running water, then take by the thread and shake to drain excess water, place on a cutting board board, remove the thread, cut the funchose crosswise using a sharp knife into strips of the desired length.
FUNCHOSA can be combined with a lot of foods - you can add fried meat, fish, chicken, stewed, fried or fresh vegetables, cut into pieces, all kinds of sauces, seasonings, spices.
Vegetable salad with funchose, cucumbers and tomatoes
A fresh and nutritious salad can be made with glass rice noodles and vegetables. The juicy treat is most often served as an appetizer. Diversify your home table with an original dish.
Cooking time: 15 minutes
Cooking time: 10 minutes
Servings – 2
Ingredients:
- Funchoza – 150 gr.
- Carrots – 0.5 pcs.
- Bell pepper – 0.5 pcs.
- Cucumber – 1 pc.
- Tomato – 2 pcs.
- Onions – 0.5 pcs.
- Salt - to taste.
- Ground black pepper - to taste.
- Olive oil – 1 tbsp.
- Vinegar – 1 tsp.
Cooking process:
1. Immerse the required amount of funchose in a pan with boiling water. Let the product sit for 5 minutes and then rinse under cold water.
2. Place the noodles in a salad bowl, sprinkle with salt and ground pepper.
3. Cut the onion into thin half rings. Peppers and tomatoes in thin strips. We free the latter from the pulp. Carrots can be grated.
4. Place fresh vegetables in a bowl with funchose. Season the food with vegetable oil and vinegar. Stir thoroughly.
5. Place the salad on portioned plates, top it with thin slices of cucumber and serve.
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FUNCHOZA IN KOREAN
INGREDIENTS:
- vermicelli funchose – 145 g,
- carrots – 100 g,
- fresh cucumbers – 145 g,
- sweet pepper – 45 g,
- garlic – 15 g,
- greens – 30 g,
- dressing for funchose – 115 g.
PREPARATION: Pour boiling water over funchoza for 5-7 minutes, drain in a colander and rinse with cold boiled water. Chop all vegetables, except garlic and herbs, into thin strips, finely chop the herbs and garlic. Grind the chopped carrots with your hands until the juice appears. Combine all products and mix well, then leave in the cold for 2 hours to infuse, and mix thoroughly again before serving.
FUNCHOSE WITH VEGETABLES
INGREDIENTS:
- vermicelli Funchoza-100g.
- carrots-150g.
- bell pepper-150g.
- cucumbers-150g.
- onion-150g.
- vegetable oil
- salt pepper,
- ground coriander
PREPARATION: Cut the peeled onions, carrots, cucumbers and peppers into strips. Fry the onions in vegetable oil, add carrots to it, and a little later - pepper. Prepare funchose (pour boiling water over it and leave for 5 minutes). Rinse under running cold water. Mix funchose with fried vegetables and cucumbers, salt and pepper, add coriander (or soy sauce). Let the funchose brew for an hour.
Simple and tasty salad with funchose and carrots in Korean
Thin rice noodles are often used in colorful salads. Check out the recipe for a savory snack of funchose and Korean carrots. Diversify your home menu with an original culinary idea.
Cooking time: 15 minutes
Cooking time: 10 minutes
Servings – 2
Ingredients:
- Funchoza – 50 gr.
- Korean carrots – 100 gr.
- Bell pepper – 1 pc.
- Onions – 0.5 pcs.
- Cucumber – 1 pc.
- Parsley - 0.5 bunch.
- Soy sauce – 30 ml.
- Vegetable oil – 100 ml.
- Salt - to taste.
- Sesame - to taste.
Cooking process:
1. Prepare the necessary ingredients for the salad.
2. Soak funchoza with boiling water. Leave for 5 minutes, then rinse and leave to dry.
3. Next, transfer the finished noodles into a deep salad bowl. We also send thin slices of cucumber here.
4. Supplement the mass with Korean carrots.
5. Next, lay out a thin strip of bell pepper.
6. Supplement the products with chopped onions and parsley.
7. Salt the dish and season with soy sauce along with vegetable oil.
8. Gently mix all ingredients. Sprinkle with sesame seeds to taste.
9. Spicy salad with funchose is ready. Bring the treat to the table!
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FUNCHOSE WITH MUSHROOMS AND VEGETABLES
INGREDIENTS:
- Rice noodles 250g
- Bell pepper 1 piece
- Carrot 1pc
- Zucchini 1pc
- Bow 1pc
- Tomato 1pc
- Boiled porcini mushrooms 150g
- Peking cabbage 100g
- Fresh ginger to taste
- Garlic to taste
- Soy sauce
PREPARATION: Bring water to a boil, add some salt, put the noodles in boiling water, remove the pan from the heat and leave the noodles for 5-7 minutes. Then place the noodles in a sieve to drain the water. Heat olive oil in a frying pan. Place finely chopped onions and carrots in oil. Fry until golden brown and add thinly sliced zucchini and pepper. Simmer until vegetables are soft. Add the mushroom slices and simmer for a couple more minutes. Add finely chopped tomato and shredded cabbage. When the vegetables become soft, add chopped garlic, finely chopped ginger and soy sauce. Mix and add noodles. Stir, heat and remove from heat.
FUNCHOSE WITH MUSHROOMS AND VEGETABLES – 2
INGREDIENTS:
- Rice noodles 150 g
- Sweet pepper 1 pc. Carrot 1 pc.
- Cucumbers 1 pc.
- Champignon mushrooms 100 g
- Fresh cilantro 20 g
- Lemon juice 1 tbsp. l.
- Olive oil 4 tbsp. l.
- Soy sauce 8 tbsp. l.
- White sesame 2 tbsp. l.
- Water 50 ml
- Garlic 2 cloves
- Curry 5 g
MARINADE:
- soy sauce,
- garlic,
- cilantro,
- lemon juice,
- olive oil
- curry.
PREPARATION: The peculiarity of this dish is the unusually chopped vegetables - thin strips will certainly decorate the salad.
Peel and chop the mushrooms. Place in boiling water for 5 minutes, then drain the water and set the mushrooms aside.
Peel the carrots. Then cut the cucumber and carrots into thin strips using a paring knife. Next, cut the carrots and cucumber into thin strips.
Take a small pepper (or half), remove seeds and cut into thin strips.
Pour cold water over the rice noodles for 3 minutes, then drain the water and add boiling water for 5 minutes.
Meanwhile, prepare the marinade. To do this, take 50 ml of warm water, soy sauce, chopped cilantro, garlic (chopped), lemon juice and olive oil. Combine all ingredients in a saucepan and simmer over low heat for 2 minutes.
Mix vegetables, mushrooms, noodles.
Pour in the marinade, mix everything and leave for 30 minutes.
Then transfer the funchose to a salad bowl and sprinkle with fried sesame seeds. The dish is ready.
Funchoza with oyster mushrooms in Mediterranean style
The presence of mushrooms will only enrich any vegetable funchose. The second most popular for Asian salads are oyster mushrooms. These are mushrooms that easily combine with Chinese noodles and a lot of vegetable components, which allows you to create an incredible variety of delicious dishes.
Ingredients:
- Funchoza – 150 gr
- Oyster mushrooms – 200 gr
- Carrots – 1 pc.
- Olives – 1 tbsp. spoon
- Dill – 3 sprigs
- Salt - to taste
- Oil – for frying
Cooking method
- Wash the mushrooms and cut them into strips. Chop the carrots into strips or grate them using a Korean
. Cut the pitted olives into rings. Chop the dill with a knife. - In a hot frying pan, fry carrots and oyster mushrooms until softened. Salt the dish.
- During this time, prepare the noodles. Each housewife chooses how to prepare funchose for a dish. It can be pre-soaked in cool water for 40-50 minutes or poured with boiling water for 6-7 minutes.
- Add the strained funchose and olive rings to the vegetables. Gently mix the ingredients and cook the funchose with vegetables by simmering for another 1-2 minutes.
- Top each plate with fresh herbs.
How to make another common recipe using oyster mushrooms can be found here:
FUNCHOSE WITH BEEF
INGREDIENTS:
- 300gr. boiled funchose
- 1 tbsp. vegetable oil
- 300 gr. Fillet of beef
- 2 small carrots
- 1 bell pepper (I used yellow)
- 1 onion
- 2 cloves garlic
- 2 tbsp. soy sauce
- salt pepper
PREPARATION: Heat vegetable oil in a deep frying pan and fry the beef fillet, cut into thin slices. When the meat acquires a golden hue, add carrots and bell peppers, cut into thin strips, and an onion, cut into half rings. Fry everything together for another 10 minutes, then add chopped garlic, soy sauce, salt, black pepper to taste, and simmer for another 5 minutes. Add pre-boiled funchose to the prepared meat and vegetables, mix gently, cover and heat over low heat for 2 minutes. Pepper can be replaced with green radish; my family doesn’t eat it, so I add pepper. Bon appetit!
Salad with funchose and crab sticks at home
A delicate homemade salad with an interesting combination of taste is made from thin rice noodles and crab sticks. The treat can be served for a home dinner or holiday table. The dish will pleasantly please your loved ones!
Cooking time: 15 minutes
Cooking time: 10 minutes
Servings – 2
Ingredients:
- Funchoza – 50 gr.
- Crab sticks – 100 gr.
- Cucumber – 1 pc.
- Canned corn – 100 gr.
- Salt - to taste.
- Ground black pepper - to taste.
- Mayonnaise - for dressing.
Cooking process:
1. Prepare the necessary ingredients for preparing the salad.
2. Immediately pour boiling water over the funchoza and let it sit for 5 minutes. Then rinse the noodles with cold water.
3. Cut the cucumber into thin slices.
4. Thaw crab sticks in advance and cut into small cubes.
5. Place the chopped products in a common bowl. We also send canned corn here.
6. We supplement the mass with funchose.
7. Season the dish with mayonnaise, salt and pepper it.
8. Stir the contents thoroughly.
9. Bright homemade rice noodle salad is ready. Place the treats on portioned plates and serve!
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FUNCHOSE
INGREDIENTS:
- funchose noodles
- meat
- vegetable oil
- soy sauce
- garlic
- black pepper,
- coriander,
- red pepper,
- carrot,
- cucumber
- lemon juice and salt - to taste.
PREPARATION: Take funchose, pour boiling water and leave for 10 minutes. Place the funchose in a colander and rinse under running water, leave to drain. Cut the meat into thin strips and fry in a frying pan until cooked, add funchose, soy sauce and simmer a little (3-5 minutes). Then add garlic, spices (black pepper, coriander, red pepper, sodium glucomate), mix and turn off the heat. Let cool slightly. Grate the carrots and cucumber on a Korean grater, add the contents of the frying pan to them, stir and add lemon juice to taste and salt. Bon appetit
FUNCHOSE WITH MEAT
INGREDIENTS:
- meat 200-300g.,
- funchose 200g.,
- onion 3.4 heads,
- Korean prepared carrots - 300 gr.,
- a little vinegar
- Korean carrot seasoning,
- salt pepper.
PREPARATION: Slice the meat thinly (it’s better if it’s slightly frozen, then it’s easier to slice it thinly), fry in vegetable oil, add salt, add the onion chopped into half rings, lightly fry, add Korean carrots, stir, heat. Combine in a larger bowl. boiled funchose (it’s better to cut it right away) with meat and vegetables, add seasoning for Korean carrots, a little vinegar (as you like), salt if necessary, pepper. Let cool.
FUNCHOSE WITH CUCUMBER AND CARROTS
INGREDIENTS:
- 100 g funchose,
- 60 g Korean carrots,
- 20 g soy sauce,
- 2 cloves of garlic,
- 1 fresh cucumber
- olive oil.
PREPARATION: Boil the noodles, dry them, let them cool. Cut the cucumber into long thin strips. Combine noodles with carrots and cucumber, add soy sauce. Chop the garlic, mix with olive oil, season the salad and mix. This is a basic recipe for salad with funchose. If you add, for example, pieces of fried chicken to these ingredients, you will get a delicious salad with funchose and chicken - add products to your liking and invent your own recipes for salads with funchose - in principle, the possibilities in this case are endless, do not be afraid to use your imagination. Meat, fish, seafood, and a lot of options for other vegetables (eggplant, zucchini, bell peppers, radishes, onions, etc.) are suitable.
Ingredients:
- Funchoza – 100 grams (dry)
- Champignons – 200 grams
- Onion – 1 piece
- Green radish - 150 grams (or daikon)
- Carrots – 1 piece
- Sweet pepper - 1 piece (not too large)
- Garlic - 4-5 cloves
- Chili pepper - 1/2 piece (or to taste)
- Vegetable oil - 2-3 tbsp. spoons
- Soy sauce - 2-3 tbsp. spoons
- Rice vinegar - 1 tbsp. spoon
- Sugar - 1 teaspoon
- Coriander – 1/2 teaspoon
- Paprika – 1 teaspoon
Number of servings: 5-6
FUNCHOSE WITH MEAT (CHICKEN, PORK, BEEF)
INGREDIENTS:
- 700 g meat,
- 250 g funchose,
- 1 carrot,
- 1 onion,
- 2 cloves of garlic,
- soy sauce,
- olive oil,
- black pepper,
- salt
PREPARATION: Peel the carrots and onions, cut the onions into half rings, grate the carrots on a coarse grater, cut the meat into thin strips about 0.5 cm thick. Boil the funchose, drain in a colander, rinse with cold running water, and dry. Heat a frying pan with olive oil, add meat, fry for 5 minutes, pepper and salt, add onion, stir, add carrots, stir again, pour in soy sauce, add funchose and garlic passed through a press, stir, simmer for 5 minutes, stirring, serve hot or cold.
FUNCHOSE WITH PRAWNS
INGREDIENTS:
- 100 g funchose,
- 10 peeled boiled shrimp,
- 1/2 sweet pepper,
- 3-4 green onions,
- 1 clove of garlic,
- 1/2 carrots,
- 2 tsp sesame oil,
- 1/2 tsp. sesame seeds,
- soy sauce,
- parsley.
PREPARATION: Prepare funchose according to instructions. Cut the vegetables into strips, place in a frying pan with vegetable oil and fry for 2-3 minutes, add peeled ready-made shrimp, simmer for 1 minute, add garlic, onions passed through a press, sprinkle with sesame oil, soy sauce, add funchose, stir and simmer for a minute, Before serving, sprinkle with sesame seeds and chopped parsley, serve funchose with shrimp hot or cold. There are many other ways to prepare funchose, but there is also a universal recipe - cook these noodles with your favorite products and get a dish that will be the most delicious just for you!
Step-by-step recipe for preparing salad with funchose and shrimp
For a tasty and light dinner, you can prepare a salad of funchose and shrimp. The dish is quite simple and quick to make. The treat turns out nutritious and incredibly tender.
Cooking time: 15 minutes
Cooking time: 10 minutes
Servings – 4
Ingredients:
- Funchoza – 100 gr.
- Shrimp – 18 pcs.
- Bell pepper – 0.5 pcs.
- Cucumber – 0.5 pcs.
- Garlic – 1 clove.
- Soy sauce – 30 ml.
- Apple cider vinegar – 1 tsp.
- Olive oil – 1 tsp.
- Salt - to taste.
- Sesame - to taste.
Cooking process:
1. Peel the cucumber and cut into thin strips. We do the same with bell peppers.
2. Boil shrimp until tender in salted water. 2-3 minutes will be enough.
3. Pour boiling water over funchoza for 5 minutes, and then rinse it under cold water.
4. In a separate bowl, combine soy sauce, apple cider vinegar, olive oil and chopped garlic clove. Stir the contents.
5. Pour the prepared funchose with the resulting mixture. Stir it and put it in a salad bowl.
6. Next, add thinly chopped vegetables.
7. Place boiled and peeled shrimp on top. Sprinkle the treat with sesame seeds and serve it to the table. Bon appetit!
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