What to cook from fruncheza. The benefits and harms of funchose or glass noodles myths. Funchose garnish recipe

Many housewives of our time have an idea of what funchose is, but not everyone tried to cook it. Among its admirers, it bears many original names - translucent, glass or rice noodles, white noodles, Thai pasta and others. In Asia, for the preparation of pasta called funchose, different methods are used, which are also used in our country. On various sites, you can find more than one recipe for making funchose with vegetables, fish, poultry or meat. This makes it possible to choose the one that you like the most and will meet all the requirements of the hostess.

In order to move on to the study of an exotic Asian menu, you should find out what these pasta are. This original product is sold in stores or departments of Japanese and Chinese cuisine and looks like skeins of white, similar to a line of thread. It acquires the most fascinating appearance after boiling, becoming transparent, resembling ordinary glass. Hence the name glass or translucent.

Many people have repeatedly seen bags of these pasta on sale without paying attention to them. And completely in vain, according to culinary experts. The exotic product retains the presence of vitamins during the preparation process.

vitamin B maintains the nervous system in a normal state;
vitamin E, which has antioxidant properties, thanks to which cell nutrition improves;
the PP vitamin complex helps to strengthen the walls of blood vessels, which reduces the risk of blood clots;
the product contains 8 basic amino acids, without which the creation of new cells, as well as the full functioning of the brain, is impossible;
Thai funchose paste is useful for those who suffer from allergies, because in its composition there is completely no gluten, which can provoke an allergic reaction.

It is worth mentioning the calorie content of funchose with vegetables. Despite the fact that it is quite high, 100 grams of the product contains 320 kcal, the minimum content of fat in its composition allows including exotic "pasta" in the diet for weight loss. But in this case, their use should take place without sauces.

Funchoza has no contraindications, with the exception of rare cases of individual intolerance.

How to cook noodles properly

Before preparing any dish with funchose, it must be boiled. And this must be done correctly so that Thai pasta retains its useful properties. There is no difficulty in these actions, but the cooking process has some subtleties:

for every 100 grams of product, you need to take a liter of water;
add a teaspoon of salt, a tablespoon of sunflower, sesame or olive oil. The type of vegetable oil depends on what kind of dish will be prepared from noodles, as well as on the taste of the hostess;
bring the resulting composition to a boil;
while the mixture is boiling, Thai pasta is prepared for cooking. To do this, a strong thread is threaded through the pasta ring, the ends of which are tied in a knot;
after boiling water, lower the funchose into a saucepan, turn off the heat, close the lid for about five minutes. Leave the ends of the thread outside;
take the finished vermicelli out of the water by the thread, transfer to a plate to cool.

After the pasta cooked in this way has cooled down, cut them into pieces of the required length, having previously freed them from the thread. After that, they can be used according to the recipes selected below.

Funchose and vegetables salad

Any lunch begins with a salad, so first of all, you should learn how to cook it with funchose. The simplest is the composition where the vermicelli is supplemented with vegetables. It is he who suits connoisseurs of vegetarian cuisine.

The following ingredients are needed for 4 servings:

200 grams of clear pasta;
cucumber;
Bell pepper;
3 small carrots.

First of all, the gas station is being prepared. For her you need a clove of garlic, a small bunch of cilantro, soy sauce (best of all, hay soy) and a tablespoon of rice vinegar, as well as a teaspoon of sesame oil. Chop the cilantro and garlic and mix with the rest of the dressing. After that, you can start preparing the salad.

Boil funchose in the above way, and cut the prepared vegetables into the finest strips. This must be done in order to make the prepared salad look appetizing. The cooled transparent vermicelli and prepared vegetables are laid out in a deep salad bowl, dressing is added to them and everything is mixed. Keep the finished dish in the refrigerator so that the vegetables with funchose are saturated with the sauce and acquire a bright, rich taste.

Funchose salad with chicken and vegetables

The following recipe is no less tasty and original. True, due to the presence of chicken meat, it is not suitable for vegetarians, but lovers of oriental cuisine will appreciate it. Moreover, it is prepared quickly enough - the whole process will take about 40 minutes.

For 4 servings we need the following ingredients:

half a kilogram of boneless chicken fillet;
200 grams of funchose;
2 heads of onions;
1 Bulgarian pepper;
1 small carrot;
400 grams of green beans;
50 ml each hay sauce and rice vinegar;
a clove of garlic;
spices and salt to taste.

Funchose salad with chicken and vegetables is prepared as follows. First of all, chicken fillet is cut into long thin strips, mixed with spices and fried for 5 minutes over high heat. The frying pan is greased with sesame oil. Add onion chopped into thinnest half rings and continue to fry for another 3 minutes. As soon as the chicken is ready, we leave it to cool, and we ourselves boil funchose in the above way and green beans.

After the beans are slightly soft, but not boiled, proceed to the next, final stage. To do this, rub the carrots on a Korean grater, and cut the sweet pepper and boiled beans into thin strips. Fry the vegetables prepared in this way in sesame oil for 4 - 5 minutes, let them cool slightly, and then mix with funchose, fried fillets, hay sauce and rice vinegar. The prepared salad should be kept for an hour at room temperature. So it will be better saturated.

But not only salads can be prepared from noodles and vegetables. These products can be the basis of original second courses. For example, from funchose, chicken and vegetables, a semblance of naval pasta is obtained, but in taste and health they are much superior to their analogue from the menu we are used to.

The main ingredients required for making exotic navy-style pasta are as follows:

3 pieces of chicken fillets;
200 grams of funchose;
2 medium carrots;
1 medium tomato;
2 pieces of onions;
3-4 cloves of garlic;
a bunch of fresh herbs;
3 tablespoons of sensoy sauce;
sesame oil for frying;
freshly ground black pepper, salt to taste.

Rinse chicken fillet, cut into thin slices. Cut the peeled onion into half rings. Grate the carrots on a Korean grater, and in its absence, chop the thinnest strips. Fry the prepared fillet for 5 minutes over high heat, add onions, carrots to it and simmer for at least 10 minutes. While the first part of the ingredients is undergoing heat treatment, we proceed to the final stage.

Pour the funchose with boiling water, keeping it covered, as described above. Cut the tomato into small cubes, add the garlic cloves passed through a press to it. Mix the prepared tomato-garlic dressing with sen sui sauce, finely chopped herbs, and add to the fried chicken fillet. Warm up the resulting composition for 5 minutes, add funchose, mix, transfer to portioned plates and serve.

Funchoza with vegetables and mushrooms

Glass vermicelli cooked with mushrooms, oyster mushrooms or honey mushrooms (mushrooms are chosen according to the taste of the visitor) and vegetables is very popular with numerous visitors to Chinese restaurants. The recipe for cooking funchose with vegetables and mushrooms is so simple that it will not be difficult for anyone to cook it at home.

Minimum products required:

funchose 100 grams;
mushrooms (champignons, oyster mushrooms or honey mushrooms, at choice) 400 grams;
1 each: cucumber, carrot, bell pepper, onion;
2 cloves of garlic;
olive or sesame oil for frying;
sen soy sauce 8 tablespoons;
a small bunch of fresh herbs (who likes what, but cilantro is best).

To prepare funchose with mushrooms and vegetables, pour boiling water over glass vermicelli, leaving it to steam for 5 minutes. At this time, prepare a frying of vegetables cut into thin strips (except for a cucumber, which is also finely chopped, but left fresh). After the vegetables have been fried for 5 minutes over medium heat, mix them with the mushrooms and keep covered for a quarter of an hour. The final touch in the preparation of this exotic will be the combination with vegetable and mushroom frying, funchose, squeezed garlic and sensoy sauce. The prepared dish is decorated with finely chopped herbs.

An interesting and loved by many is the original recipe, in which, in addition to exotic pasta, beef with vegetables is used for cooking. You can taste it not only in a Chinese restaurant, but also at home, since cooking funchose with beef and vegetables will not be a problem. The originality of the recipe is that both a hot appetizer and a warm salad are prepared using it.

Ingredients for its preparation:

400 grams of beef tenderloin;
200 grams of funchose;
carrots, sweet peppers, onions one by one;
sen soi sauce - 4 tablespoons;
salt, spices to taste;
olive oil for frying.

The meat is cooked first. To do this, take a beef tenderloin (best of all, slightly frozen, so it is easier to cut it). Fry thin pieces of meat (strips) over high heat in olive oil for 2-3 minutes. After that, hot water is added to it, everything is brought to a boil, the fire is reduced to a minimum and the meat languishes under the lid for 20 minutes.

The next stage is the direct preparation of vegetables. Grate the carrots on a Korean grater, cut the onion into thin half rings, and sweet pepper (preferably multi-colored, so it will look more elegant) - into strips. Garlic must also be chopped, but not through a garlic press, but pre-crush on a board and chop into tiny pieces.

The vegetables prepared in this way are added to the meat, in which there is practically no liquid left. Pour some olive oil into the pan and leave to fry for another 10 minutes. Before turning off the heat, the sauce is poured into the contents of the pan, adding salt and spices, and then the finished funchose (the method of making glass vermicelli is described above). Everything is mixed and served to the table.

But, as already mentioned, this exotic recipe has one original feature. It lies in the fact that if you take 2 times less Thai glass vermicelli, then the output is not fried funchose with vegetables, but a fragrant salad, which is best eaten cold.

Funchoza with vegetables in Korean

Glass Chinese vermicelli is becoming more popular every year. Asian cuisine uses many recipes based on this exotic pasta. It can be both an everyday snack and a great holiday treat. Of the many recipes for making glass noodles, one salad stands out, which will be welcome both at the everyday and at the festive table. This is Korean funchose.

The step-by-step recipe for its preparation is quite simple and consists in the following:

Prepare 100 grams of glass vermicelli as described above, that is, thread a ring of exotic pasta through a thread, lower it into the center of the pan, pour boiling water over it, keeping it for 4-5 minutes;
chop large carrots on a Korean grater into a deep bowl, crush with your hands until juice is released for three minutes;
100 grams of fresh medium-sized cucumbers (it is best to take gherkins) chop into thin strips;
Chop 30 grams of sweet pepper as well;
a bunch of any greens, and finely chop a clove of garlic;
ready-made funchose and vegetables are transferred to a bowl with carrots, poured with a special dressing (you can buy in the departments of Chinese cuisine) and thoroughly mixed.

After 2 hours, the Korean Funchoza salad is ready. In the event that the hostess does not have a ready-made dressing, you can cook it herself. This requires only a few ingredients - sesame oil, rice vinegar (you can substitute lemon juice), ginger, garlic, chili pepper, salt, coriander.

This recipe is probably the fastest among the others presented by exotic Asian cuisine. Its preparation will take no more than 10-15 minutes from the hostess, and therefore it is perfect for meeting unexpected guests. And its composition is so simple that it is available in many kitchens.

To prepare funchose with pork and vegetables, you need only a few ingredients:

300 grams of pork pulp;
100 grams of pasta;
1 carrot, grated on a Korean grater;
0.5 pieces of sweet pepper, cut into strips;
2 small onions, cut into slices.

These are the main products, and for dressing you need 4 tablespoons of sensoy sauce or the like, spices, salt to taste. Well, some olive oil for frying.

Cooking is simple and consists of several steps:

cut pork (requires a rather fatty piece, for example, underscore or boneless brisket) cut into thin strips, mix with a small amount of spices and salt. Fry quickly over high heat until golden brown;
after the meat is browned, add the dressing, let it simmer for 2 minutes, stirring occasionally. Put the finished pork on a separate plate;
where the meat was stewed, add a small amount of oil and prepared vegetables. Fry until tender, then combine with chopped herbs and a clove of garlic, as well as pre-fried pork;
while the vegetable mixture with pork is stewing, it is necessary to steam the funchose, as described above. Then add it to the pan with meat and vegetables.

After stirring, the original tasty dish is ready, you can serve it to the table.

In the cold season, a light salad of glass noodles and green vegetables becomes a real salvation from a depressive state. This recipe has an invaluable advantage - green beans and asparagus can be bought in any supermarket in winter. These vegetables lose their quality when frozen. Another advantage of the recipe is that the calorie content of funchose with green vegetables is very low.

For three servings of light salad, not so many raw materials are required:

funchose - 0.5 packages;
asparagus and green beans, 150 grams each;
hard cheese (any) - 100 grams;
medium-sized carrots - 1 piece;
sen soy sauce 4 tablespoons;
salt and spices to taste;
a bunch of fresh herbs;
sesame or olive oil - 2 tablespoons

Preparing a salad is very simple. First of all, we rub the carrots on a Korean grater or cut into strips and send them to a frying pan with heated oil. After 3 minutes, put the frozen vegetables there and, if necessary, add 50 ml of water to the vegetable mixture. While they are stewing, prepare Thai pasta according to the above recipe. After the vegetables are completely cooked (usually this process takes no more than 15 minutes), add funchose, sensoy sauce, spices to them. It remains to grate the cheese on a fine grater, add half of it to the vegetables with noodles and mix everything well. While funchose with vegetables cools in a salad bowl, mix the second part of the cheese with finely chopped herbs and a clove of garlic. It is useful for decorating a warm salad when serving.

Chicken gizzards are considered a unique ingredient in cooking, as they can go well with any food. That is why they are often found on tables. But not only in the form of a stew or stewed in sour cream, you can eat these offal. They will make a wonderful salad with vegetables and funchose. This combination will make the chicken giblets exotic and allow the hostess to surprise the guests.

The preparation of an original salad consists of several steps:

Clean 0.5 kilograms of chicken ventricles, rinse in running water and cook. Usually, an hour of slow boiling is required until they are fully cooked. We salt the water where the giblets are boiled not immediately, but half an hour after boiling;
cut a medium-sized onion and half a sweet pepper into thin strips. Carrots, also medium-sized, three on a Korean grater. Fry vegetables prepared in this way in sunflower or olive oil for 15 minutes. Before the end of frying, add a clove of finely chopped garlic;
Cut 3 gherkins into thin strips;
finely chop a small bunch of parsley;
cool the cooked chicken ventricles and cut into thin strips;
prepare funchose as described in the above recipe.

After all the necessary ingredients are ready, you can proceed to the direct assembly of the salad. To do this, put the fried vegetables in a large bowl, add the ventricles, funchose, cucumbers, herbs. Now squeeze out the juice of half a lemon, add salt and spices to taste and pour in 2 tablespoons of hay sauce. It remains to mix everything, let it brew for an hour and you can surprise guests with a real culinary masterpiece, which is somewhat reminiscent of a funchose salad with chicken and vegetables.

For this exotic salad, you will need 100 grams of funchose, 20 king prawns and vegetables - onions, carrots, 1 sweet pepper. The cooking process begins with marinating the shrimp. This will require a Vietnamese gas station. You can buy it, or you can cook it yourself, which is not at all difficult.

To do this, mix the following ingredients together:

finely chopped garlic cloves - 2 pieces;
1 chili pepper;
grated ginger - 2 tablespoons;
any fish sauce - a tablespoon;
juice of 1 lemon;
a tablespoon of sugar;
a teaspoon of sesame oil.

Peel and boil the shrimps, and then marinate in this dressing for 15 minutes. While they are marinating, you need to cook the vegetables, cut them into thin strips and fry for 5 minutes. As a result, they should remain slightly crispy. Then place them in a deep bowl, add thinly chopped marinated shrimp and funchose prepared according to the above recipe to them.

Pour 2 tablespoons of Vietnamese dressing into the prepared salad, mix well and sprinkle with finely chopped herbs on top. After the salad has been soaked for 15 minutes, it can be served.

Many are interested in this Asian recipe. The thing is that the prepared salad is very light, dietary, healthy, easy to prepare and, most importantly, delicious. That is why for those who follow their figure and adhere to a healthy lifestyle, but at the same time want to eat hearty and tasty food, it is worth telling how to cook funchose with vegetables and seafood. First of all, you should decide on the ingredients.

The foods below are for 2 servings:

glass vermicelli - 100 grams;
seafood (to taste) - 250 grams;
small tomatoes - 3-4 things;
carrots and sweet peppers one by one;
a bunch of greens, dill and basil are best for this recipe;
1 large clove of garlic;
olive or sesame oil;
salt, spices to taste.

The salad preparation process is simple and does not take much time. First, funchose is prepared, as indicated in the recipe above. While she is waiting for readiness, cut carrots, peppers into small strips and fry them for 2-3 minutes. Next, you need to cook seafood. To do this, heat oil in a frying pan, add crushed garlic to it and after 20 seconds lower the seafood. After just a minute, add finely chopped tomatoes to them and leave for 5 minutes.

After all the ingredients are ready, combine funchose, fried vegetables and tomatoes with seafood in a large salad bowl. Add salt and spices to taste to the salad and 2 tablespoons of sensoy sauce. Mix well and leave to soak for 20 minutes. After this time, a tasty and light salad can be served on the table.

Calorie table for all recipes

In order not to worry about calculating the calorie content of the recipe you like, all the data is collected in this table. According to it, you can choose exactly what will be, not only tasty, but also useful for the body. The advantage of the table is that in addition to the calorie content, the content of carbohydrates, fats and proteins is indicated here. The data are given on the basis of 100 grams of the finished product.

Recipe	proteins grams	fats grams	carbohydrates grams	kilocalories
Funchose and vegetables salad	1,2	3,4	23,4	113,5
Funchose salad with chicken and vegetables	7	5	19	132
Funchose recipe with vegetables and chicken	7,6	5,9	25,4	146
Funchoza with vegetables and mushrooms	6,7	2,2	24,8	124
Funchoza with beef and vegetables	8	5,4	27	134
Funchoza with vegetables in Korean	1,5	1,8	22,1	94
Funchoza with pork and vegetables	7,6	8,3	25,4	141
Funchoza with asparagus and green beans	1,3	1,5	19	110
Funchoza with vegetables and chicken ventricles	7,2	5,7	21,3	137
Funchose recipe with shrimps and vegetables	3,1	1,8	19,7	121
Funchoza with vegetables and seafood	3	1,8	20	120

The data presented in the table make it possible to calculate the calorie content of funchose with vegetables and other products, and choose for yourself exactly the recipe that is most suitable.

Continuing the theme of oriental cuisine, I want to tell you about one more type of side dish. Funchose vermicelli is a popular side dish and a traditional base for many oriental dishes. White in appearance and tasteless, it is able to absorb any seasonings and spices, shading the whole taste of the main ingredient in the dish, be it vegetables, meat or seafood.

The basis of oriental salads with different fillings is rice funchose noodles. But calling such noodles rice is not correct. Rice noodles do not become transparent after boiling, unlike funchose noodles made from mung beans.

There are many ways to cook funchose. It is boiled and then fried. Various soups and side dishes are prepared from it. But for making salads, the noodles need to be boiled. How to cook funchose is written on the packaging itself with such noodles. And if there is no way of cooking, then it is usually boiled in boiling water for 3 minutes. Then, so that the noodles do not stick together, it must be transferred to a colander with small holes and rinsed in running cold water. You do not need to salt. You can add a maximum of 1 tablespoon of vegetable oil when you cook funchose.

Funchoza recipe with vegetables

For vegetarians, such a salad with funchose and vegetables is suitable. They use only plant-based products, and the funchose itself is made from green mung beans.