How to cook funchozu at home

It is no secret that Asian cuisine is a supplier of exotic products and recipes for cooking dishes based on them. More recently, funchoza was considered a delicacy, but today it can be purchased at any supermarket. On the basis of transparent noodles prepare the first and second dishes, salads. The composition of funchozy includes bean starch, but some unscrupulous manufacturers prepare the product from corn or potato raw materials. Consider the most delicious recipes, give a step-by-step instructions, highlight the main aspects.

Preparatory process

Purchase. As mentioned earlier, today transparent noodles can be purchased everywhere, but when choosing, pay attention to the density of pasta and their color.Qualitative funchoz has a translucent structure with a light gray tint. It also has a pronounced aroma of beans and nuts, while the product is very fragile.

Important!
When buying, touch the noodles through the packaging. If it does not break, but bends, has a slight mist, - give up the acquisition. If possible, appreciate the smell, it should not be repulsive.

Storage. Due consideration should be given to the storage of funchoses. Send the product to the cabinet with good air circulation. At the same time the place should be cool and dark. Otherwise, the noodles will dampen in a short time, it will lose its useful qualities and become unsuitable for consumption. If possible, after purchase, immediately move the function into a hermetically sealed container or glass jar with a lid.

Important!
Do not store funchoza with seasonings, dried fruit, zest of citrus and other products that have an intense smell. “Glass” noodles quickly absorb the aroma, as a result of which dishes based on it are tasteless.

How to cook funchozu

1. Particularly neat is to be when boiling noodles.Depending on the density of the products, you can pour boiling water over the function and then wait 5 minutes. If the thickness of the noodles varies within 5-8 mm., It is better to boil it in the pan for 3-4 minutes (the exact duration of cooking is indicated by the manufacturer on the package). In no case do not exceed the specified period, otherwise the noodles soften.
2. Funchoza can stick together during cooking. To avoid such effects, add vegetable oil to the container with boiling water, stir and salt. Only after that, send funchoza to steam / boil. To correctly assess readiness, be guided by the structure and shade of funchoz. If the product is properly cooked or steamed, it will be soft on the outside, but crunchy on the inside. At the same time, the products feature a completely transparent base.
3. In supermarkets you can find noodles, which are wrapped in the so-called "nests". During cooking, consider the important features. For example, 100 gr. pasta accounts for 1 l. water, 20 g. crushed salt and 40 ml. vegetable / olive oil. After cooking, send the composition in a colander, pour over it with melt or ice water.It is this course of preparation that allows to achieve the desired consistency (“al dente”).

Funchoza with vegetables: classics of the genre

• Funchoz - 325 gr.
• fresh dill - 10-15 grams
• rice vinegar - 30 ml.
• carrots - 2 pcs. medium size
• garlic - 3 teeth
• olive oil - 65 ml.
• sesame oil - 1 ml.
• ground coriander - on the tip of a knife
• paprika ground - 1 whisper
• cucumber - 2 pcs. medium size
• Bulgarian pepper (yellow) - 1 pc.
• Bulgarian pepper (red) - 1 pc.
• granulated sugar (cane) - 5 gr.
• salt - to taste

1. Wash the carrots, peel them off. Rinse cucumbers and paprika under running water, the latter should be cleared of seeds.
2. Cut cucumbers and carrots into thin half-rings / rings, chop the Bulgarian pepper into strips. To get an aesthetically beautiful dish, cut the vegetables into translucent slices. For these purposes, use a well-ground knife.
3. Boil or steam funkho according to the instructions above. Send the noodles to the bowl, add the Bulgarian pepper to it, remember with your hands to make the juice. Pass the garlic through the press, chop the dill and put the ingredients in a container with funchozy. Leave for a quarter of an hour.
4. Start cooking the sauce. Mix in one mass olive oil, ground pepper and coriander, sesame oil, rice vinegar, granulated sugar (can be replaced with honey), salt.
5. Add cucumber and carrots to this funchose, pour over the sauce and mix thoroughly. Wait another half an hour to let the salad soak. Serve in the form of a side dish, salad or self-serve snack. Before use, you can decorate the dish with sesame, roasted in a dry frying pan.

Funchoza with beans

• Funchoz - 225 gr.
• beans (preferably green) - 220 gr.
• dill - 3-5 grams
• Asparagus - 165 gr.
• frozen spinach - 5 pcs.
• Dutch or Maasdam cheese - 110 gr.
• carrots - 1.5 pcs.
• fine salt (preferably sea) - to taste
• ground black pepper to taste
• vegetable oil - 25 ml.

1. Wash and clean the carrots, chop it on a large section grater. Pour the vegetable oil into the pan, heat up to the maximum state, reduce the heat to the middle mark. Fry the grated carrot until golden brown.
2. Reduce heat to low, add green beans and frozen spinach, pour in 60 ml. drinking water, cover with a lid.Stew until ready (about 7-10 minutes), do not forget to stir.
3. At this time, steam or boil the funchose, add vegetable oil and salt to the water. Remove vegetables from heat, mix with noodles, add ground pepper and pre-ground dill.
4. Grate the cheese on a fine grater, then immediately sprinkle it with some more warm funchoza. Leave for 5 minutes to melt the cheese. Serve hot in the form of a self-starter or salad.

Funchoza with mushrooms

• mushrooms (mushrooms or oyster mushrooms) - 350 gr.
• Funchoz - 330 gr.
• onions - 1 pc.
• dried mushrooms (preferably white) - 30 gr.
• vegetable oil - 50 ml.
• cream fat content of 25% - 210 ml.
• fresh dill - 1 bunch
• salt - to taste
• ground pepper (black) - to taste

1. Send dry mushrooms in a deep bowl, cover with boiling water and leave for a quarter of an hour. After the due date, strain, leave the broth, and finely chop the mushrooms.
2. Crush the onions into cubes. Mushrooms / oyster mushrooms cut into thin slices along the leg. Pour the vegetable oil into the pan, fry the onions to a soft state, then immediately add the champignons and dried mushrooms (previously soaked).
3. Fry the onion and mushroom mixture until golden brown until the components are covered with a crust. In the process of cooking, pepper and salt the mushrooms, if necessary, add spicy spices to enhance the taste.
4. When the mushrooms reach the desired consistency, pour in rich cream and mix everything thoroughly. If you purchased too liquid dairy product, add 15 gr. wheat flour, do not allow the appearance of lumps.
5. Prepare funchozu convenient way. You can steam it or boil it with salt and vegetable oil. Do not rinse the noodles, immediately send it to the pan with mushrooms and cream.
6. If you notice that the dish does not have enough liquid, pour in some of the water that has remained from soaking the mushrooms. Enter it gradually, continue to stew the dish.
7. After about 5-7 minutes, turn off the hotplate, apply funchoza with mushrooms with forceps, garnish with chopped dill. Optionally, you can add garlic passed through a press to the dish, and pickled marinated mushrooms instead of fresh mushrooms.

Funchoza with shrimp

• garlic - 2 teeth
• frozen shrimp - 450 gr.
• Funchoz - 230 gr.
• fresh tomatoes - 5 pcs.
• green onions - 1 bunch
• soy sauce - 60 ml.
• vegetable oil - 40 ml.
• seasoning is at the discretion
• salt - to taste
• sesame - 25 gr.

1. Rinse the shrimps under running water, leave them in a colander for 15 minutes, so that the glass has excess moisture. Prepare a large saucepan, pour water, salt, pepper, bring to a boil.
2. Send shrimp stew for 10 minutes, then cool and remove the shell. If desired, you can use the already peeled seafood, pouring them with boiling water.
3. Boil the funchose until half cooked according to the instructions above (al dente method - noodles are soft on the outside, but crispy inside).
4. Peel the garlic and send it to the press. Wash the green onions, cut the feathers into thin rings about 0.5 cm in size. Wash the tomatoes, remove the peel and stalks, and chop them into cubes.
5. Pour vegetable oil into the pan, heat up, reduce heat to medium power. Sprinkle tomatoes, shrimp, garlic passed through the press. Simmer the ingredients for about 7 minutes, then pour in the soy sauce and add the green onion.
6. If desired, season the dish with your favorite spices. Take a dry frying pan, heat it, fry the sesame until golden brown. Serve funchoza to the table, laying on the center of a large plate.Sprinkle with fried sesame seeds.

Funchoza with egg

• Funchoz - 125 gr.
• fresh tomatoes - 4 pcs.
• cucumber - 3 pcs.
• chicken egg - 2 pcs.
• Bulgarian pepper (red) - 2 pcs.
• soy sauce - 50 ml.
• milk - 30 ml.
• granulated sugar - 25 gr.
• salt - 25 gr.
• ground pepper - 35 gr.
• garlic - 3 cloves

1. Beat the eggs in a deep bowl or plastic bowl, pour in the milk, beat the mixture with a mixer or a whisk. Preheat the pan to the maximum mark, grease with vegetable oil and pour the mixture there.
2. Reduce the fire to a minimum, cover with a lid, extinguish the eggs until they grab. After that, turn the omelet, fry well. Cut into strips.
3. Wash the tomatoes, remove the stalks, chop the tomatoes into cubes. Wash cucumbers and cut the ass, chop half rings or rings. Peel the Bulgarian pepper from the seeds, cut into translucent slices. Mix tomatoes, pepper, scrambled eggs and cucumbers.
4. Cook the funchose. You can pour it with boiling water or cook according to the instructions. Mix noodles with vegetables, proceed to the preparation of Korean dressing Yann.
5. Combine granulated sugar, salt, and red pepper (ground) into one loose mixture. Pour in 30 ml. boiling water, wait 7 minutes before swelling completely, stir occasionally.
6. Peel the garlic and pass it through a press, add to the previous mixture, mix. Pour the soy sauce into the pasta, then season the funchoza with the cooked pasta. Serve as a salad or side dish.

Beef Funchoza

• beef pulp - 280 gr.
• Funchoza ready - 250 gr.
• carrots - 1-2 pieces.
• Green radish - 1 pc.
• onion - 1 pc.
• soy sauce - 65 ml.
• fresh dill - 10-15 grams
• garlic - 3 cloves
• ground black pepper - 1 pinch

1. Wash the beef pulp, cut into strips, fry in vegetable oil until half cooked. Cut the onion into half rings, wash and rub the carrots, chop the green radish. Send the listed ingredients to the meat, fry for 10 minutes.
2. After the time limit, pour in soy sauce, pepper, stew for another 7 minutes. Next, add boiled or steamed funchoza to the pan, mix. Simmer the dish for 3 minutes under the lid.
3. Turn off the stove, let funchose stand for about a quarter of an hour. At this time, wash, dry and chop the dill. Arrange the finished product in plates, decorate with fresh greens.

Turkey Funchoza

• turkey (fillet) - 2 pcs.
• Funchoz - 80 gr.
• green beans - 125 gr.
• Broccoli - 0.5 pcs.
• cashews or pine nuts - 80 gr.
• garlic - 2-3 teeth
• leek - 1 pc.
• olive oil - 75 liters.
• soy sauce - 45 ml.

1. Boil the bean noodles (funchoza) or pour boiling water on it according to the preparation technology. Strain through a colander, pour thawed or very cold drinking water, leave to drain for 5 minutes.
2. Cut the "ass" from the green beans, chop the pods into 3 equal parts. Disassemble broccoli into inflorescences. Pour water into the pan, pepper and salt, wait for the boil. When the first bubbles appear, send broccoli and green beans there, boil for 7 minutes.
3. Prepare a deep frying pan, dry it, pour in vegetable oil. Cut the turkey fillet into strips or cubes, fry until golden brown on low heat.
4. After you bring the meat to the desired state (crispy outside, soft inside), chop the nuts and add to the turkey. Pass the garlic cloves through the press, send to the pan, mix everything.
5. Soak the mixture under the lid for about 5 minutes, then add the boiled broccoli and beans, chopped onion rings. Stir and fry vegetables with meat for 5 minutes.
6. When the process comes to an end, turn off the hob, add the soy sauce and the boiled / steamed noodles. Stir the dish, cover and let stand 15 minutes. Serve warm or cold.

It is easy to cook delicious dishes based on funchozy, if you follow practical recommendations. View recipes with turkey, beef, broccoli, green beans, fresh vegetables. If desired, replace shrimp with other seafood, experiment.

Video: Korean Funchoza Salad