Not every Russian housewife is yet familiar with this oriental product, but funchose is definitely worth a try - healthy and tasty noodles are usually enjoyed by absolutely everyone, and the fact that it is also very light, but at the same time satisfying, makes it a wonderful product in all respects .
FUNCHOSE- these are thin rice or starch noodles (the starch of mung beans, sweet potatoes, potatoes, canna, yams, corn is used for preparation
41% or cassava). Often these noodles are also called glass noodles due to the characteristic transparency that they acquire after cooking.
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 pan (for 100g of noodles - 1 liter of water), 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.
11 RECIPES OF DISHES WITH FUNCHOSE!
1. FUNCHOSE 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.
2. FUNCHOSE
INGREDIENTS:
Vermicelli Funchoza-100g.
Carrots-150g.
Bell pepper-150g.
Cucumbers-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 toasted vegetables and cucumbers, salt and pepper, add coriander (or soy sauce). Let the funchose brew for an hour.
3. FUNCHOSE WITH MUSHROOMS AND VEGETABLES.
INGREDIENTS:
Rice noodles250g
Bell pepper1 piece
Carrot1pcs
Zucchini1pcs
Tomato1pcs
Boiled porcini mushrooms 150g
Chinese cabbage 100g
Fresh ginger to taste
Garlic to taste
Soy sauce
PREPARATION:
Bring the 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.
4. FUNCHOSE WITH MUSHROOMS AND VEGETABLES.
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,
Lemon juice,
Olive oil
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 pour boiling water over it 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 for 2 minutes over low heat. Mix vegetables, mushrooms, noodles. Pour over 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.
5. 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 in it,
Sliced into thin slices. When the meat acquires a golden hue, add carrots and Bulgarian
Peppers, cut into thin strips, and onions, 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, carefully
Stir, 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!))
6. FUNCHOSE
INGREDIENTS:
Funchoza noodles
Soy sauce
Black pepper,
Coriander,
Red pepper,
Sodium glucomate
Ok lemon and salt - to taste,
PREPARATION:
Take the funchose, pour boiling water over it 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
7. FUNCHOSE WITH MEAT.
INGREDIENTS: meat-200-300g.,
Funchoza-200g.,
Onions - 3.4 heads,
Korean ready-made carrots - 300g, more possible
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 onion chopped into half rings, fry lightly, add Korean carrots, mix, warm up. In a larger bowl, combine the 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 it cool, and of course try it!!!
8. 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.
9. 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,
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.
Funchoza is a recipe for Asian cuisine, captivating with its simplicity of preparation and excellent taste characteristics. To implement it, you must first visit a specialized store or a large supermarket and, in addition to additional ingredients, purchase “glass” bean noodles.
How to prepare funchose?
Dishes made from funchose are characterized by impressive nutritional value and contain the lion's share of vitamins and elements, which are maximally preserved when properly prepared. Each of the numerous recipes has both distinctive features and general rules that unite them, which must be learned before proceeding with the preparation of the dish.
- Funchose noodles less than 0.5 mm thick are poured with boiling water for 5 minutes, then washed with cold water and mixed with the rest of the ingredients prepared according to the recipe. Alternatively, you can soak this funchose in cold water for 30-40 minutes.
- If the noodles you purchased have a thickness of more than 0.5 mm, boil them for 3-4 minutes, then drain them in a colander and rinse with ice water.
- To prevent the funchose from sticking together, add a little vegetable oil to the water when soaking or cooking it.
Funchoza with vegetables - recipe
If you don’t yet know how to properly prepare funchose, the first variation that you should prepare is a dish with vegetables. In this version, the snack has a low calorie content and will not harm your figure, even if served for dinner. The main thing is to properly chop the vegetable components so that they harmoniously combine with the sophisticated noodles.
Ingredients:
- funchose - 300 g;
- carrots - 300 g;
- cucumbers - 2 pcs.;
- bell red pepper - 2 pcs.;
- garlic - 2 cloves;
- soy sauce - 4 tbsp. spoons;
- salt, pepper, herbs.
Preparation
- The preparation of funchose begins with the preparation of vegetables: carrots and cucumbers are cut into slices, and then chopped into strips.
- Peppers are crushed in the same way.
- Simmer the vegetable mass in a frying pan until half cooked.
- Soak the noodles in boiling water for 5 minutes, drain on a sieve, and combine with vegetables.
- Add garlic and other ingredients.
Funchoza with shrimp - recipe
Funchoza, the recipe for which is outlined below, will appeal to fans of shrimp, as it is prepared with their participation. If desired, the composition of the dish can be expanded by adding vegetables fried in vegetable oil until soft: zucchini, bell pepper, carrots or mushrooms. By spending just 10-15 minutes, you can prepare a meal for 4 people.
Ingredients:
- funchose - 150 g;
- shrimp - 400 g;
- garlic - 2-3 cloves;
- olive oil - 3 tbsp. spoons;
- soy sauce - 4 tbsp. spoons;
- pepper, greens.
Preparation
- Peeled shrimp are fried in oil, garlic and soy sauce are added, stirred and removed from heat.
- The funchose is soaked, washed with cold water and placed on the shrimp.
- Season the mixture with pepper and herbs.
- After 5-10 minutes, the funchose with shrimp will infuse and be ready.
Funchoza with chicken and vegetables - recipe
Funchose with chicken and vegetables turns out to be more satisfying and nutritious. To prepare the dish, you will need a wok or deep frying pan in which chicken fillet and vegetables are fried until cooked, and at the final stage mixed with noodles. The process of preparing four servings of snacks will take no more than half an hour.
Ingredients:
- funchose - 150 g;
- chicken fillet - 200 g;
- carrots, sweet peppers and leeks - 1 pc.;
- garlic - 1 clove;
- green onions - 1 bunch;
- oil - 3 tbsp. spoons;
- dill - 3 sprigs;
- salt, pepper, ginger, sesame.
Preparation
- Fry leeks and garlic in oil for 2 minutes.
- Add chicken and brown it.
- Add pepper and carrots and fry for 10 minutes.
- Add green onions and seasonings, heat for 2 minutes, mix with soaked funchose.
Funchoza with meat
Funchoza, the recipe for which is presented below, is prepared with beef, which is soaked in soy sauce, after having been chopped into thin strips. To facilitate the process, the pulp is slightly frozen. A more balanced taste is obtained by adding radishes and carrots, and ginger and garlic will add piquancy.
Ingredients:
- funchose - 100 g;
- beef fillet - 300 g;
- green radish and carrots - 1 pc.;
- garlic - 4 cloves;
- soy sauce - 4 tbsp. spoons;
- oil - 2 tbsp. spoons;
- grated ginger root - 1 tbsp. spoon.
Preparation
- Sliced beef is soaked in soy sauce for 1 hour, then placed on a sieve and allowed to drain.
- Fry the meat in oil in a wok for 10 minutes, add vegetables and seasonings, pour in the remaining sauce and simmer for 10 minutes over low heat.
- Soak the noodles and add them to the fry.
- This funchose with beef can be served both warm and cold.
Funchoza with mushrooms
Funchoza, a simple recipe for which can be realized in just 30 minutes, is unusually appetizing and rich. The effect is achieved through the use of fresh or frozen mushrooms, which impart an unforgettable taste and aroma. It is preferable to use wild mushrooms, but in the absence of such, you can also use champignons.
Ingredients:
- funchose - 200 g;
- boiled mushrooms - 500 g;
- bell pepper, carrots and onions - 1 pc.;
- garlic - 3 cloves;
- soy sauce - 2 tbsp. spoons;
- oil - 3 tbsp. spoons;
- salt, pepper, herbs.
Preparation
- Fry vegetables in oil, add mushrooms and simmer for 10 minutes.
- Add garlic, add soy sauce and heat for 3 minutes.
- Soak the noodles.
- Before serving, funchose is mixed with mushrooms and vegetables and seasoned with herbs.
Funchoza with seafood - recipe
Properly prepared funchose with seafood is an indispensable dish for the dietary table. A moderate amount of calories and an impressive content of essential vitamins and valuable elements will bring invaluable benefits to the body without harming the figure. The process of creating 4 servings of snacks will take 30 minutes.
Ingredients:
- funchose - 200 g;
- seafood (mix) - 400 g;
- champignons - 100 g;
- leek - 100 g;
- soy sauce - 150 ml;
- oil - 1 tbsp. spoon;
- salt, pepper, green onions.
Preparation
- Leeks and mushrooms are fried in oil.
- Add seafood, fry until done, add soy sauce.
- Season the contents of the pan, mix with the soaked noodles and serve, sprinkled with green onions.
Salad with funchose and vegetables
To prepare the next dish you won’t need a stove at all. It is made from noodles and fresh vegetables in the form of an appetizing salad. The dressing for funchose in this case consists only of soy sauce, vegetable oil and vinegar. However, its composition can be expanded by adding various herbs and Asian spices.
Ingredients:
- funchose - 150 g;
- carrots - 150 g;
- fresh cucumber - 1 pc.;
- tomatoes - 2 pcs.;
- bell pepper - 1 pc.;
- garlic - 1 clove;
- olive oil - 1.5 tbsp. spoons;
- vinegar - ½ tbsp. spoons;
- soy sauce - 2 tbsp. spoons;
- salt, pepper, herbs.
Preparation
- Soak the noodles, rinse, and allow to drain.
- Vegetables are chopped into strips and kneaded by hand.
- Combine the noodles and vegetable mass, add dressing, garlic, tomatoes, mix.
Funchoza in Korean - recipe
Funchoza, a simple recipe for which is described below, has the taste and aroma inherent in Korean cuisine. The effect is achieved due to the obligatory presence in the dressing of such components as coriander, red pepper, sesame oil and garlic. In the overall composition, the components create an inimitable Asian touch.
Ingredients:
- funchose - 200 g;
- carrots - 200 g;
- cucumbers - 1 pc.;
- bell pepper - 1 pc.;
- garlic - 2 cloves;
- olive oil - 2 tbsp. spoons;
- rice vinegar - 2/3 tbsp. spoons;
- sesame oil - 2-3 drops;
- coriander and red pepper - a pinch each;
- salt, pepper, sugar, herbs.
Preparation
- Carrots and cucumbers are chopped on a Korean carrot grater, and peppers are cut into strips.
- Add garlic, ingredients for dressing, mix, leave for 2 hours.
- Combine the vegetable mass with the soaked noodles.
- Before serving, Korean-style funchose is sprinkled with herbs.
Soup with funchose
Next, you will learn how to prepare funchose as a first dish for lunch. This hot dish is prepared exclusively before consumption and is not left for later. Otherwise, the noodles will become excessively soggy and turn into an unappetizing mush, ruining the taste of the dish. Instead of chicken fillet, you can use pork or veal, which can be frozen and sliced thinner.
Ingredients:
- water - 2 l;
- funchose - 100 g;
- chicken fillet - 200 g;
- Chinese cabbage - ¼ head
- green onions - 1 bunch;
- oil - 2 tbsp. spoons;
- soy sauce - 1 tbsp. spoon;
- ginger - 10 g;
- salt pepper.
Preparation
- Fry the fillet in oil, add cabbage and brown it.
- Add boiling water and cook for 10 minutes.
- Add noodles and other ingredients and let it brew.
Glass noodles are a product of oriental cuisine that came to us together with soy tofu cheese and spicy wasabi seasoning. This is a nutritious and strange dish that does not have a clearly defined taste; therefore, various sauces, fried vegetables, and meat go perfectly with it. Making glass noodles cannot be called labor-intensive, but it does require a certain amount of skill.
Instructions
1. Glass or cellophane noodles They call it because it retains its transparency after cooking. It can also be found under the name “funchoza”. Do glass noodles made from starch, rice or beans. Noodles made from rice starch after cooking are much more similar to ordinary thin noodles, while noodles made from legumes remain completely transparent.
2. Experienced chefs do not recommend cooking transparent noodles. Soak it for 5-15 minutes in hot water or even boiling water. After this, place the noodles in a colander and let them stand for a while so that all the water drains away (this is significant; on the contrary, the transparent threads of glass noodles will become excessively soft or even dissolve and turn into an ugly and indigestible mass).
3. Some recipes recommend throwing glass noodles into boiling water and cooking, stirring, for 3 minutes, but not more, so that the noodles do not overcook. You can try this method, but it is more suitable for thicker bean starch noodles. The finished noodles should be soft, a little slimy, but not overcooked, and retain their shape. If you keep it in hot water, there is a danger that it will simply dissolve.
4. After cooking, cut the glass noodles with scissors. Because it is customary to season it with a rather salty soy sauce, the water with which the noodles are poured does not necessarily need to be salted. The noodles themselves, when prepared, are almost tasteless, which is why funchose is a good side dish and a beautiful base for salads. They eat it both hot and cold.
5. If you plan to make soup with glass noodles, you should add them a couple of minutes before they are ready, never before, and do not soak them before cooking.
6. In addition, glass noodles can be deep-fried. Fried in heated sunflower or sesame oil for a few minutes, the noodles become pleasantly crispy. The noodles are also not soaked before frying.
Growing flowers in glass vessels is a very famous and even fashionable trend among flower growers. Glass gardens surprise with their originality and beauty. Making a flower arrangement in a glass vessel is very easy if you choose the right plant.
Instructions
1. One of the most famous plants grown in glass containers is Fittonia. The main features of this indoor flower are its love for a humid microclimate, rather leisurely growth and authentic appearance. Fittonia is a plant with small marbled leaves of various shades that grows in the form of a small bush.
2. For a glass composition, you can choose any container - a round aquarium, a huge decorative glass, an ordinary glass jar or even a glass. A small amount of fine expanded clay should be placed at the bottom of the vessel. Ordinary universal soil or special soil for certain types of plants is poured on top.
3. The most crucial moment is planting the plant in the soil. This needs to be done very neatly. First make a hole in the ground. If you prefer a container with a narrowed top, then you can use a spoon or a long but wide stick.
4. Plant Fittonia or another plant in the hole. Lightly compact the soil and water it with water. If soil gets on the walls of the container during planting, it can be washed off by spraying.
5. Flower arrangements can be made not from one, but from several plants, and containers can be decorated with additional decorative elements. For example, you can pour glass balls, beads, pebbles into a container, plant paper butterflies, or arrange small figures.
Video on the topic
When reading recipes and planning to cook a dish, a novice cook may encounter some snags. For example, in the presentation of the process of preparing a dish it may be said: “boil the beans”, or “cook the peas”, but not a word about how to do this, how long to cook. And all legume teas must be brewed differently.
Instructions
1. If you are going to cook whole peas, soak them in water for several hours ahead of time. Before cooking, drain this water and fill the peas with fresh cold water. Cook for an hour and a half. You don't need to soak the split peas. It cooks for about an hour.
2. If you need to boil young corn cobs, cover them with cold water. Bring to a boil, cook for 10-15 minutes. Old corn is cooked for 40 minutes.
3. Before cooking, soak the beans, like peas, for 6-10 hours. Boil in new water for 50-60 minutes. Fresh green beans will be ready after 5 minutes of boiling, frozen - after 7-8 minutes.
4. Place the lentils in boiling water and cook for 10 to 40 minutes. Cooking time depends on the variety. Cook red lentils over low heat for 10 minutes, green lentils for 30 minutes, chestnut lentils for 40 minutes. It’s better to soak the latter for an hour in advance.
Funchoza is a thin glass noodle that is gaining increasing popularity in Russia. It can be made from starch derived from rice, mung beans, sweet potatoes, corn, potatoes, etc. The exceptional difficulty is to prepare funchose correctly.
After cooking, the noodles have a transparent appearance, which attracts attention. In addition, funchose does not have a characteristic taste, but absorbs it from products that are prepared together with it.
Dishes made from glass noodles can be either cold or hot - this is what makes them unique. Seafood, meat, vegetables, spices, fish and much more are in wonderful harmony with funchose. You can combine it with anything you want.
To prepare salads or snacks, funchose, the diameter of which is 0.5 mm, must be poured with hot boiling water, stirred and covered with a lid. For 100 g of each, take 1 liter of water. Literally, after 5 minutes, the noodles should be thrown into a colander with small holes.
If the diameter of the noodles exceeds 0.5mm, they need to be boiled. Boil enough water on the stove, add salt, wait for vigorous bubbling and discard the funchose. Stirring carefully, cook for no more than 3-4 minutes, drain the water. Glass noodles do not need to be rinsed; if the tea is properly boiled, it does not stick together.
Glass noodles should be added to soups a maximum of 3 minutes before readiness. If you cook on an electric stove, remove the pan from the burner; otherwise, the residual heat may cause the funchose to become limp or completely dissolve.
Deep-fried funchoza has an extremely fascinating taste. Heat enough oil - it should completely cover the noodles. Dip the funchose, remove it after a few minutes and place in a colander to drain off any remaining oil.
Glass noodles in the form of nests are prepared slightly opposite. Each skein must be tied with thread, placed on the bottom of the pan, add salt and 1-2 tbsp. vegetable oil. Pour boiling water over it and put it on a slow fire; as soon as the water boils, you need to put the funchose in a colander and rinse with cold water. Don't forget to cut the threads before serving.
Remember that overcooked funchose will be soggy and sticky, and undercooked funchose will stick to your teeth. Properly cooked glass noodles should be soft but flexible. If you are preparing it for the first time, it is possible that the result will disappoint you. With skill you will learn how to boil funchose.
Funchose can be boiled in meat, vegetable, or fish broth. It is impossible to use saponified ones, because the noodles may become saturated with an unpleasant aroma and stick together. Intensive broths are not the best option; dilute them with water in equal proportions.
If you are unable to boil the funchose or it sticks together before it is ready, add vegetable oil to the water at the rate of 1 tbsp. per liter Also be careful to boil the glass noodles in a sufficient amount of boiling water, otherwise they will stick together.
Not every funchose turns out perfectly; much of the tea depends on the manufacturer. Be careful not to buy glass noodles that are too inexpensive; by saving tea, you can ruin the dish.
You can buy high-quality funchose prepared in accordance with the recipes in the ABC of Taste store. Glass noodles are presented in an assortment from the best contractors.
Video on the topic
Regardless of whether you are preparing Asian noodles or noodles that are more similar to Italian pasta, both products are a delicious basis for many dishes, where the second component can be meat, vegetables, dairy and seafood. The preparation of Asian noodles, unlike European ones, depends on its type.
Instructions
1. In order to properly boil Asian noodles, find out their type. It could be soba - noodles made from a mixture of wheat and buckwheat flour with a rich nutty flavor, udon - Japanese noodles made from wheat flour, somen - thin Korean wheat noodles, or the most famous ramen noodles in Japan and China. Special types of noodles are rice noodles, which are often called rice vermicelli, and bean noodles, also known as glass or cellophane noodles made from starch-rich mung beans.
2. All types of Asian wheat noodles, as well as soba noodles, are cooked identically. In order to boil from 250 to 500 grams of pasta, take a pan with 8 liters of water and fill it 2/3. The water is brought to a boil and then the noodles are added to it. Boil for 4-5 minutes. Chinese noodles are not salted because, as usual, soy sauce is added to dishes where they appear. The noodles are ready when you can strain them with a fork and pull them out of the pan.
3. Drain the water through a colander and immediately rinse the Chinese noodles with cool water to stop the cooking process. Then cook according to the recipe you have.
4. Before cooking, rice noodles should be soaked in warm water for 5 minutes, and after that, boiled in boiling water or broth for no more than 2-3 minutes.
5. Glass or bean noodles are not boiled, but rather “brewed”. Place the cellophane noodles in a large bowl and cover with hot boiled water. Cover with a lid or saucer and leave for 10-15 minutes. Drain the water and cook the noodles according to the recipe.
6. To boil 100 grams of European noodles, boil 1 liter of water and add 1 teaspoon of salt to it. Place noodles in boiling water and reduce heat to medium. Cook the pasta, stirring continuously. You need to cook the noodles for 8 to 12 minutes, the time must be measured from the moment the water in the pan boils again. Drain the finished products through a colander and rinse with cool water.
Today, buying noodles in a store is not a task, but when prepared at home, it has a non-standard taste. Making noodles yourself is not at all difficult and does not require much time. It is prepared from the most primitive products: wheat flour, eggs, salt and water.
Homemade noodle recipe
To prepare homemade noodles you will need the following products: - 1 glass of flour; - 1 egg; - ? glasses of water; - salt. Before everyone else, sift the flour through a sieve and form it into a small mound. Make a hole in it, beat in an egg and pour in salted cold boiled water. After this, gradually taking the flour along each circle from the edges to the center, begin to mix the liquid with the flour. Once all the flour and liquid have been combined, knead the dough on the countertop with your hands until it becomes smooth and coarse. After this, mix the dough into a bun, cover with a damp cloth and leave for about 30 minutes. This is done to make the dough more flexible. After this time, roll out the prepared dough into an oblong strip. Sprinkle it with flour and roll it out again. Then dust it with flour again and roll it out again. Sprinkle the layer about one and a half millimeters thick with flour again and cut into strips 5-6 centimeters wide. Stack the dough strips on top of each other in approximately 6 rows and chop finely. Place the homemade noodles prepared in this way on a sieve to dry at room temperature. The layer of dried noodles should not exceed a centimeter. After this, sift out the excess flour and pour the finished noodles into a glass jar.
Homemade noodle soup recipe
Homemade noodles can be used to prepare first courses, and can also be served boiled as a side dish for poultry, meat or fish. To prepare noodle soup with oyster mushrooms, you will need: - 200 g of fresh mushrooms (oyster mushrooms); - 1 onion; - parsley root; - 1 carrot; - 1 liter of water or chicken broth; - 2-3 tbsp. l. butter; - 1 egg; - 200 g flour; - salt; - parsley. Prepare homemade noodles from flour, eggs, salt and 1-2 tablespoons of water. After this, boil it in a separate pan until half cooked, drain in a colander and rinse with hot boiled water. Bring the water or pre-cooked chicken broth to a boil. Wash the oyster mushrooms, dry and cut into small pieces. Peel the carrots, onions and parsley root, chop finely and lightly fry in butter. After this, transfer to boiling liquid and cook for 5-7 minutes. Add the mushrooms and continue to cook over low heat for another 10-15 minutes. Then add the prepared noodles, season the soup with salt to taste, add a slice of butter and boil everything together (5-10 minutes). Before serving, season the mushroom noodle soup with finely chopped parsley.
Honey mushrooms- mushrooms with a yellow-orange cap, grow on stumps and tree trunks. These mushrooms are distinguished by the time of collection; there are summer, autumn and winter mushrooms. But all of them are suitable for cooking, salting and drying.
You will need
- For frozen honey mushroom soup:
- 3-4 liters of water;
- 300-400 g frozen honey mushrooms;
- 300-400 g beef brisket;
- 2 onions;
- 2 carrots;
- 300-400 g potatoes;
- sweet paprika
- sour cream
- salt.
- For mushroom noodle soup with honey mushrooms:
- 0.5 kg frozen mushrooms;
- 2-2.5 liters of water;
- salt;
- 0.5 cups vermicelli;
- 1 carrot;
- 1 onion;
- 1 tomato.
Instructions
1. Soup from frozen mushrooms Place the frozen honey mushrooms in a saucepan, add 1 liter of cold water, put on medium heat, bring to a boil, foam should form on the surface, boil for 15 minutes, drain the water and rinse the mushrooms with cold water.
2. Place them back into the pan, add 1 liter of cold water, add salt and cook for 40-60 minutes until tender. Remove the cooked mushrooms from the water with a slotted spoon.
3. Rinse the beef brisket in cold running water and cut into 4-6 identical pieces. Place in a saucepan, add 1.5-2 liters of cold water, add salt and cook for 40 minutes over medium heat. Don't forget to skim off the foam.
4. Wash and peel the potatoes, cut into small cubes, add to the meat, cook for another 15-20 minutes. Wash and peel 2 onions and 2 carrots, finely chop the onion, grate the carrots on a large grater, heat 1-2 tablespoons of vegetable oil in a frying pan, fry the onions and carrots until golden brown.
5. Add fried carrots and onions, mushrooms, and sweet paprika to the soup, cook for another 5-10 minutes, remove from heat. Serve with dill and sour cream.
6. Mushroom noodle soup with honey mushrooms Break off the unnecessary ice from the honey mushrooms, put it in a saucepan, fill it with 2-3 fingers of cold water, put it on low heat and wait until the water boils. Don’t forget to skim the foam from the surface of the soup, add salt, add bay leaf, and pepper if you like. Cook for another 30 minutes.
7. Wash, peel, finely chop the onion, heat 2 tablespoons of vegetable oil in a frying pan, fry the onion until golden brown. Prepare the carrots, grate them on a large grater, add to the onion, wash the tomato, cut out the place where the “tail” is attached, scald and remove the skin, cut into small cubes, add to the frying pan with the onions and carrots. Simmer for 15-20 minutes under the lid.
8. Transfer the roast into a pan with boiled honey mushrooms, add durum wheat noodles and cook for another 10-15 minutes.
Video on the topic
Fried glass rice noodles (fried funchose). Do you want to surprise your guests with an unusual, simple and quick dish, and most importantly, a dish known to few people? Then this recipe is for you.
The first time I tried this dish was with an Indian family (family from Gujarat) and it was a delicious snack. A few months ago I ate this dish in China, and they served fried funchose as a side dish to the main dish.
Recipe Fried Glass Rice Noodles
Compound:
Glass rice noodles (funchose) – 50 g
Refined vegetable oil for frying 150 ml
Fine salt 5 g (1 teaspoon)
Ground black pepper 3 g (1/2 teaspoon)
Dry oregano 2 g (1 teaspoon)
Step 1 Preparing funchose
For this recipe, you need to use rice glass noodles - funchose as thin as possible.
Using scissors or a knife, divide the noodles into pieces of approximately 10 cm.
The size depends on what dish you want to prepare from these noodles in the future.
If you leave it as an appetizer, then break the “nests” as small as possible (5 cm), if you want to make it a side dish for the main dish, then you can do it larger - 10-15 cm.
Step 2 Roasting
Heat the oil well in a frying pan. The oil should almost burn. You can check the temperature by throwing one string of funchose. The thread should fry within 1-2 seconds, swell and increase in size.
When the oil is hot, carefully place our “nests” of funchose. The noodles should instantly puff up and increase in size by 3-4 times.
If the oil does not cover all the noodles, then turn the “nest” over after 3 seconds and the noodles will fry on the other side.
ATTENTION!!! It is very important to heat the oil very high, otherwise your dish will not turn out well.
Step 3 Finish cooking
After frying is complete, remove the noodles and place on a paper napkin to drain off excess oil.
Fried glass rice noodles are fragile, so you can use your hands or a knife to separate them into manageable pieces.
What are glass noodles you ask? This is a product of oriental cuisine that came to us along with tofu soy cheese and spicy wasabi seasoning. For those who don’t know, this is a nutritious and very unusual dish. Glass noodles do not have a distinct taste. That is why it is universal - various sauces, fried vegetables, and meat go well with noodles. The process of preparing glass noodles is not labor-intensive, but it does require a certain amount of time and effort.
Glass (or cellophane) noodles are called because they retain their transparency when cooked. It is also sometimes called “funchoza”. Glass noodles are made from starch - rice or maybe legumes. The difference is that noodles made from rice starch after cooking are more like regular noodles, which are thin, while noodles made from bean starch remain completely transparent.
How to cook glass noodles?
- Cooks do not recommend cooking glass noodles. Before preparing glass noodles, you just need to soak them for 5–15 minutes in hot water, or even boiling water. Then the glass noodles are thrown into a colander and allowed to stand for a while so that the water is completely drained (this is very important, because otherwise the transparent threads of the noodles will become excessively soft, and may even dissolve and become a very ugly and indigestible mass)
- There are recipes that say that in order to prepare glass noodles, you need to throw them into boiling water and cook, stirring of course, for about 3 minutes - no more, so that the noodles do not overcook. You can, of course, try this method. Although it is more suitable for denser noodles (this is made from bean starch). It is not difficult to determine the finished noodles: they should be soft, a little slippery, but not boiled, and retain their shape. If you keep the noodles in hot water, there is a high probability that they will simply boil.
- When the glass noodles are ready, you need to cut them with scissors. The water with which the noodles are poured does not need to be salted, because the noodles are then seasoned with quite salty soy sauce. When finished, glass noodles themselves are almost tasteless, so funchose is an excellent side dish and definitely an excellent basis for various salad recipes. You can eat it both hot and cold.
Glass noodles - recipe
- If you want to cook soup with glass noodles, then you need to add them just a couple of minutes before the dish is ready. Don't add earlier. Do not soak before cooking.
- Glass noodles can also be deep-fried rather than boiled. The noodles become very crispy and pleasant to the taste. There is also no need to soak it before frying.
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