And I handed over the child to my mother-in-law - and I'm lazy. Well, how lazy? I miss my child terribly, I work, I sort out household rubble, I equip the household, I work, I miss. I'm so lazy. I don't want to cook at all, but I want to eat deliciously. So my next opus is fast food.
Who has already opened to see this recipe, know: for me this is a big step. I will remember this dish. At first, nothing foreshadowed, and then it turned out that my husband, who only half the time eats what I cook, because he does not like vegetables, fruits, pasta, beans and much more, this same husband, it turns out, is used to delicious homemade food. And when I pushed him in every possible way to order ready-made takeaway food from Chinese noodles, he practically starved me out so that I could cook it for him myself.
And he told me clearly and clearly in a human voice: it tastes better than in an average Chinese restaurant. So for me it's a step. If it tastes better than your average specialty restaurant, then I'm already on my way to mastering Asian cuisine! And I only started learning about it a year ago!
OK. It was all poetry. Now, in essence: noodles are the fastest food. Mixing ready-made sauces is also not tricky. The main thing is to find a taste balance. I found one (and you may find yours, another one).
Time for preparing: 10 minutes
Complexity: simple (I told him so: next time you cook yourself!)
Ingredients:
funchose - 2 skeins
boiling water - 1 l
chili - 1 cm
sesame oil - 1 tbsp.
refined vegetable oil - 1 tbsp.
cilantro - 1 branch
sesame seed - 1 tbsp.
Exit– 1-2 servings (my husband ate it all himself, but now he’s not sure if he did it right)
You can try replacing any of these ingredients with something familiar. But, as is usually the case with authentic ingredients, as a result, without them, the dish turns out to be completely different from the progenitor. Maybe not worse it turns out, but different. 
Here I specially photographed information about seafood.
Here's what they look like inside. They are frozen. So what? Defrost on the wok!
I put two bundles of funchose in a bowl and put water in a kettle to boil.
In the meantime, I prepared all the other ingredients. And I didn’t prepare everything, some I forgot, as it turned out. While I'm doing the stir frying, I won't have time to bother with searching and slicing, so I pulled everything out as much as possible in advance.
A centimeter of pepper and chopped garlic.
She heated the refined oil for frying on the wok to the limit.
While I was busy, the kettle boiled, I poured boiling water into the funchose and set the timer for 5 minutes.
When the oil began to smoke, I threw in the garlic and pepper. They instantly turn black, so seafood quickly follows them.
I throw frozen seafood directly into the wok. And constantly stir (toss).
Stir constantly - and pour in the oyster sauce. It is so thick, sweetish, starchy, acetic, with a very slight and distant rottenness. Pretty, not sauce.
Stir constantly - and pour rice vinegar. Rice vinegar can be substituted with a stretch, but you know, the devil is in the details, so if we are cooking Asian food, it is better to use Asian ingredients.
Here the funchose arrived. The timer yelled - I knocked over the bowl in a colander and rinsed with cold water from the starch.
I threw the funchose into the wok. Now I have no more than two minutes until the funchose warms up, gets wet and turns into a paste. Constantly stir (toss).
A light dinner or a fresh snack - that's what funchose with shrimp is! Try cooking 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. Salad of shrimp, vegetables and funchose is light, juicy, bright. It’s nice to put such a dish on the festive table!
- Funchoza ("glass" noodles) - 200 g
- Shrimp boiled-frozen - 200 g
- Carrot - 1 pc.
- Bulgarian pepper - 1 pc.
- Fresh cucumber - 1 pc.
- Soy sauce - 2 tbsp. spoons
- Sesame oil - 1 tbsp. a spoon
- Rice vinegar - 1 tbsp. a 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 so that all the liquid is glassed.
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 dressing over funchose and mix well.
Grate carrots and cucumber for Korean carrots. If you don’t have one, then we just cut the vegetables very thinly into strips, as in the photo the bell pepper is cut.
We spread the vegetables in a bowl with funchose and once again mix all the ingredients of the dish well with our hands.
While the vegetables and funchose are soaked in the dressing, we will peel the shrimp from the shells, remove the intestinal wreaths and boil the shrimp in salted water for 3-4 minutes. Drain the water from the shrimp and put them in a bowl.
Add sesame seeds and mix the salad again. We send funchose with shrimp and vegetables for 30 minutes in the refrigerator to cool and infuse.
Funchoza with shrimp is a self-sufficient dish. Serve it as a salad or cold appetizer.
Enjoy your meal!
Recipe 2: delicious funchose with shrimp and vegetables
- 150 grams of rice noodles
- 1-2 carrots
- 1 onion
- 300 grams of shrimp
- ½ bell pepper
- 2 garlic cloves
- Soy sauce
- Vegetable oil
- Ginger root -30 grams
- Greens
- Barberry or zira
- Salt to taste
Boil and clean (if they have not been cleaned beforehand) shrimp.
While the shrimp are cooking, pour boiling water over the funchose and leave for 5-7 minutes until a transparent color.
Make a refill. To do this, cut the onion into half rings, and the carrots and peppers into strips. Ginger rub on a fine grater. Put everything in the pan and fry for 3-5 minutes.
Season the mixture with spices, add garlic, finely chopped. Put the shrimp to the vegetables, while adding soy sauce. Stir and cook for 3-5 minutes. Put in a plate in portions, garnish with herbs. You can add some oil.
Recipe 3, step by step: shrimp with funchose and cherry tomatoes
The recipe for a salad with funchose and shrimp is extremely simple and absolutely does not require 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 funchose with boiling water. Then you need to cover it with a lid and let it brew a little (if it is thinner than 0.5 mm). If 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 to remove all excess liquid. Then they need to be cleaned of the shell and the intestinal vein removed.
Dry the washed pepper and cut into thin strips.
Cherry tomatoes must be washed, dried, and then cut into slices into 4 parts.
Peel the onion and cut it into half rings.
Make salad dressing:
- finely chop the cilantro
- pour in sesame oil
- pour in soy sauce
- add garlic,
- squeeze the juice of half a lemon,
- pour a couple of tablespoons of water in which the funchose stood,
- Mix all the ingredients for the sauce well and boil for a few minutes.
In a salad bowl, put all the components of the salad in random order - shrimp, funchose, cherry tomatoes, red pepper, lilac salad onion.
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: Funchoza with tiriyaki sauce and shrimp
We suggest you cook funchose with shrimp and vegetables. This dish turns out very tasty, and it is prepared quite quickly! Ideal for a light dinner.
- Shrimps - 100 grams
- Funchoza (bean noodles) - 100 grams
- Bulgarian pepper - 1 pc.
- Carrot - 1 piece
- Onion - 1 pc.
- Teriyaki sauce - 1 pack or soy sauce to taste
- frying oil
- 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. Shrimp we will use not peeled, so they must be cooked in advance. You don't need to defrost the shrimp first. Pour water into the pan, put the shrimp there, salt a little 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 clean from the shell.
Let's prepare the vegetables. We clean the bell pepper, wash it and cut it into fairly large strips. Carrots are also peeled, washed and cut into large strips. Onion cut into half rings.
We will use Sen Soy funchose, but of course you can take any other. It is necessary to prepare funchose according to the instructions on the package. We put it in a saucepan and poured boiling water over it. They let it stand under a closed lid until the funchose became transparent. Then the water must be drained, and the funchose should be washed with cold water.
As we already wrote, the dish is cooked over high heat. Pour the oil into the pan, let it heat up well, and then lay out the prepared vegetables. Fry the vegetables for about 3-4 minutes, stirring occasionally.
We will fill the dish with ready-made Teriyaki sauce of the same brand as the funchose. You can buy any other sauce for Japanese dishes of your choice, or use regular soy sauce to taste.
Add the sauce, shrimp to the fried vegetables, stir fry for about 1 minute.
Then add our funchose and mix well.
The dish turns out very tasty! Funchoza is soaked in sauce, and shrimp give an unusual taste! Enjoy your meal!
Recipe 5: Fried Shrimp Funchoza (Step by Step Photos)
A simple and quick way to amaze your friends and family with your culinary skills. Shrimps themselves are already a delicacy, but if you fry them for a side dish in the form of bean noodles (funchose) - you can lick your fingers!
- 500 gr. frozen shrimp
- Pack of bean noodles (funchose)
- Soy sauce
- Onion 1 pc.
- green onion
- Head of garlic 1 pc.
- Black pepper
Defrost shrimp. To do this, dump them out of the pack into a pan with warm water.
The procedure lasts a maximum of 5 minutes, because the shrimp thaw quickly, because they are small.
We clean the shrimp. This can take 10 minutes if done with four hands.
Cut the onion and throw it into a hot frying pan with oil for frying.
While the onion is still frying, chop the garlic clove and add to the onion. Fry the onion and garlic in this way in a pan until golden brown.
After the onions and garlic are fried, we throw in the previously peeled shrimp, and fry them, stirring for 5-7 minutes. They fry very quickly.
Pour a little soy sauce into the pan with the shrimp.
Sprinkle black ground pepper to taste.
While the shrimp are fried, we throw funchose into an already boiled pot of water, it is not necessary to cook it, so we just steam it in boiling water for 4 minutes.
The steamed funchose, draining the water from the pan, pour it into the pan and mix it with the entire fried mass of shrimp.
Cut some green onions and sprinkle them with 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 gr;
- dressing for funchose - 3 packs;
- funchose noodles - 200 gr;
- spices - to taste;
- bay leaf - 3 pcs
I put mussels in boiling water.
Then the king prawns.
And a peeled squid.
She turned on a strong fire, let the water boil again, after which she boiled for exactly 1 minute and threw everything into a colander.
When the seafood cooled down, I did not cut the squid coarsely
And cleaned the shrimp from the shell.
Boiled seafood is already a finished product, but the taste of fried seafood is even tastier!
Therefore, I put seafood in a drop of butter.
And quickly fried.
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 stiffness.
If you hold the funchose longer, then it will easily break right from the chopsticks themselves.
Therefore, I keep the funchose for 3 minutes - then the noodles will retain their integrity and be long and beautiful.
After steaming, I pour the noodles into a colander and let it drain very well, otherwise water will float in the plate later.
I add a special funchose dressing 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 it! Not the same taste, not the same flavor! Everything is not right!
Therefore, dressing should be strictly for funchose!
I mix everything thoroughly.
That's all that is needed, prepared - it remains only to lay.
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 dish!
First of all, funchose is laid out.
Then seafood.
At the end, 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. Delicate, slightly spicy noodles, delicate spicy seafood and broccoli.
The dish is ideally complemented by ground nuts, giving it a pleasant crunchy note.
- Funchoza: 200 - 300 gr.
- Seafood / sea cocktail (shrimps, mussels, squids, octopuses): 350-400 gr.
- Broccoli: 200 gr.
- Soy sauce: 100 ml.
- Ground black pepper: 0.5 tsp
- Chilli ground: 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 light al dente. To do this: bring the water to a boil, put the inflorescences in boiling water and cook them for about 4-6 minutes, depending on the size of the inflorescences.
After the broccoli is cooked, put the cabbage in a colander and pour over with cold water to stop the cooking process.
We steam the funchose with boiling water for 5-8 minutes, when the funchose is ready, put it in a colander.
We heat the pan with a small amount of vegetable oil and spread the seafood (I have frozen).
Cook seafood over medium heat for about 5-7 minutes. Drain excess liquid. Seafood is cooked very quickly so that they are tender, the main thing is not to overcook them.
We put funchose to seafood, mix. Making the sauce: Mix soy sauce with sugar, spices and pepper. Pour the sauce to the funchose, add the boiled broccoli and mix gently again. Cover with a lid and heat for 2 minutes over low heat.
Nuts (I have almonds), finely chop and put, if desired, in the finished dish. You can also add finely chopped green onions if you like. The finished dish is served hot.
Recipe 8: funchose with ginger and shrimp (with photo)
- Funchoza-½ pack
- Red pepper
- Shrimp 300g
- Soy sauce
- Garlic - 1 clove
- Ginger small piece
Everything is prepared very quickly, it will take you a maximum of 30 minutes, cooking will be ideal if guests are on the doorstep, or you can just treat yourself on a normal day.
Pour boiling water over the funchoza, hold for literally 3-5 minutes and put it on a plate, the main thing is not to overdo it, otherwise it will become rubbery.
Ideally, it's best to cook in a wok, but if you don't have one, just a frying pan and a heavy-bottomed pot will do. We heat the dishes, pour in the oils, and as soon as the oil heats up, we immediately lay out our ingredients.
Pepper cut into long strips, quickly fry in boiling oil for several minutes. Add finely chopped ginger and garlic, also quickly fry everything.
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Description
Funchoza with seafood and vegetables- a wonderful dish of Japanese cuisine: interesting, simple, healthy, light, dietary and very tasty. We recommend using our recipe for its preparation at home to everyone who adheres to a healthy lifestyle, monitors weight, is on a diet, but at the same time wants to eat tasty and satisfying.
The fact is that funchoza (“glass noodles”) is a really light but satisfying product with a neutral taste that goes well with most other ingredients: meat (especially chicken), fish, shrimp, vegetables and spices. It not only sets off the taste of the products with which it is cooked, but also absorbs their aroma, making it more saturated and bright. That is why almost everyone likes dishes with funchose.
Unfortunately, glass noodles are practically unknown in our cuisine, so we offer you a step-by-step recipe with a photo of cooking funchose with shrimp, vegetables and seafood in Japanese. And do not be afraid of the number of different sauces: you can easily use only one or two (to choose from). And instead of sesame oil, you can take any vegetable oil. It won't get any worse.
This beautiful, light and appetizing Japanese dish is unlikely to leave anyone indifferent.
Ingredients
-
(100 g) -
Shrimps
(1 kg) -
(500 g) -
(1 PC.) -
(2-3 cloves) -
(1 PC.) -
(2 pcs.) -
(1 stem) -
(3-4 cm) -
(1/3 pod) -
(1/2 tsp) -
(1/2 tsp) -
(2 tablespoons) -
(1 tablespoon) -
(1 tablespoon) -
(1 tsp) -
(1 tablespoon) -
(1 tablespoon)
Cooking steps
If your shrimp (in this case, royal) are not boiled, but simply frozen, then they should be boiled for 2-3 minutes. And if they are also in shells (like ours), then clean them. In the peeled and boiled form of shrimp for funchose with seafood and vegetables, you will need about half a kilogram.
We cut the onion into half rings, and simply chop 2-3 cloves of garlic with a knife.
Sautéed onion and garlic in a frying pan Wok is perfect for this.) in vegetable oil for 3 minutes, shaking and stirring regularly.
Cut into small cubes 3-4 cm of ginger root and a piece of fresh chili pepper.
Two sweet peppers (preferably multi-colored) chop into strips.
Fresh zucchini cut into medium bars.
A stalk of celery - half rings.
We throw all the chopped vegetables into a pan with onions and garlic and, with regular stirring, fry for about five minutes.
We do not cook funchose (100 g), but pour boiling water for 3 minutes.
We prepare the sauces declared in the list of products. If one of them is not available, it's okay: you can even take only soy.
We put steamed funchose to the vegetables, pour in the sauces / sauce (soy - 2 tablespoons, fish and oyster - 1 tablespoon each, and Worcester - 1 teaspoon), season ½ tsp. turmeric and the same amount of dry chili pepper and mix well.
Add 500 g of frozen seafood cocktail (no need to defrost!) and boiled shrimp to the pan, quickly reduce the heat, simmer the dish for about 10 more minutes. and take it off the stove.
After that, portionwise lay out the funchose with vegetables and seafood on plates and put it on the table.
Enjoy your meal!
Today I will share an interesting Thai recipe - . And I'll tell , or glass noodles. Recipe below.
A little about funchose ... Speaking of it, most people 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 useful for digestion with an abundance of fiber. It also contains amino acids that slow down the aging process, and zinc, which helps to release the body of toxins.
Now let's move on to cooking Funchoza with seafood».
It will need 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 of them, the more flavors the finished dish will contain. I took shrimp, mussels, squid and tentacles of the latter. 
All this sea cocktail for the glass noodle recipe should be dipped in boiling, well-salted water. When the water boils again, note 3-5 minutes. This time is enough for the seafood to reach readiness. After that, you should get them out of the water, let it drain and put it aside.
Next, chop the vegetables Funchose with seafood.
The onion should be chopped. Carrots and ginger - rub on a grater.
I prefer to use a fine grater. So in the dish there is a maximum of the taste of the crushed ingredient, but at the same time the vegetables themselves do not come across, which many do not like.
I keep on telling how to cook funchose with seafood…
Vegetables will need to be fried in vegetable oil for several minutes, add turmeric to them on the tip of a knife and pour in hot chicken broth. Put glass noodles in it (the recipe does not require pre-soaking), wait for it to soften and add seafood.
Cook for 3 more minutes over low heat.
Funchoza with seafood ready. It can be consumed in two forms: soup or a second course. If you like soup, then serve the dish immediately after cooking. After half an hour, the broth will be absorbed into the noodles and you will get a second dish.
Enjoy your meal!
The combination of funchose with seafood allows you to prepare a dish with a set of products of various textures, which is valued in Asian cuisine no less than an interesting combination of tastes. Indeed, in a seafood cocktail, each of them has a different degree of elasticity, plus we take funchose, which is more tender than any of the seafood, and spinach, which is barely perceptible in texture, but it is very intense in taste. An additional touch to the overall ensemble of textures is made by sesame seed, its use, of course, is not necessary, but very desirable. The overall flavor composition is salty-iodine, seafood, soy sauce, and spinach work together on this.
Boil funchose according to the instructions on the package. In my opinion, a thick flat one is better suited for this dish; it is boiled in pre-boiled water for 8 minutes.
Wash the spinach thoroughly. If the leaves have rough cuttings, then we tear them off.
Sesame seeds are fried with continuous stirring in a tablespoon of vegetable oil over high heat. The pan should be very hot during this time. Readiness criterion - white sesame becomes golden or brownish.
Add seafood to the pan (if they were frozen, then by the time the funchose is cooked, they should already be defrosted). We continue to fry everything together over high heat until the shrimp turn pink, and the amount of liquid released begins to decrease, and not arrive.
Add soy sauce, sesame oil, spinach and grated ginger or ginger juice squeezed through a garlic press. We keep everything together for another minute over high heat, stirring, and then we remove the fire and cover the pan with a lid. This will allow the spinach to escape optimally.
By the time the seafood was ready, my funchoza had just cooked. We recline it in a colander, drain the water in which it was cooked, and additionally douse it with cold water. Not that we water it for a long time so that it cools down, but it is short.
Funchoza immediately plop on a plate (if not immediately, then it will have to be reheated).
Well, sprinkle-pour funchose with seafood.
When serving funchose with seafood, we supplement with soy sauce.
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