How to cook rice noodles for funchose. How to cook funchose at home recipe

Cook the starch funchose for 3-4 minutes.

Pour boiling water over the bean funchose, cover and leave for 3 minutes. Then rinse the funchose with cold water and let the water drain.

How to cook funchose

Place the funchoza in a saucepan - for 1 portion of the side dish, 1 nest (about 50 grams) will be enough.
2. Separately, boil a kettle of water.
3. Pour boiling water over the funchose, cover with a lid.
4. Leave for 3 minutes, then drain the water through a colander, rinse the funchose under cold water and wait until the water drains.

Another way to prepare funchose

Place funchoza in a saucepan.
2. Pour boiling water over medium heat for 2 minutes.
3. Rinse the funchose, then fry with other products in a frying pan for 3 minutes.

Fkusnofacts

Funchoza is noodles made from starch and beans. Funchoza came to us from Asian countries. It is made from bean starch (in the original - mung beans, peas, in cheap variations - potatoes or corn), and not from flour, and therefore does not apply to pasta. Funchoza can be confused with similar-looking rice noodles. The difference is that rice noodles are made from rice.

It is extremely important not to overcook (overcook) the funchose, because after cooking it does not stop absorbing water and becomes jelly-like. Since funchose cooks quickly, just taste it every minute to see if it is ready.

Because of its transparency, funchose is called glass noodles. After the funchose is cooked, it remains transparent.

Funchose is not served as an independent dish due to its lack of a pronounced taste. But thanks to its ability to borrow the taste of vegetables, sauces and meat, funchose is successfully used in salads and hot main courses.

Boiled funchose cannot be stored; it is important to consume it within a couple of hours. Dry glass noodles can be stored for up to 3 years.

The calorie content of funchose from mung beans is 77 kcal/100 grams.

The cost of funchose in Moscow stores is from 150 rubles/250 grams (on average in Moscow as of January 2019).

Expanding a family's daily menu can be difficult. There are universal dishes that everyone eats, but they get boring. Learn how to cook funchose, these clear Chinese noodles are unique in their versatility. It can be seasoned with various sauces and served with meat, vegetables and seafood. This dish will add a pleasant variety to your diet.

How to cook funchose: chefs' secrets

How long to cook different types of funchose

Glass noodles come in different types. It is distinguished both by thickness and by the main product. It is made from rice and starch. It is believed that this pasta became the ancestor of famous Italian dishes.

How to cook funchose so that it does not stick together or boil over:

1. Thin pasta less than 0.5 mm thick should not be cooked. It is poured with boiling water in a deep container and covered with a lid. After 3-5 minutes it will become transparent and completely ready for use. It does not need to be washed or filled with oil. Pour sauce over the dish, add meat and vegetables and serve. It can also be added to the soup at the last stage of cooking.
2. Thicker pasta should be cooked in plenty of boiling water. Cooking time 2-4 minutes, until transparent.

Do not increase the cooking time. Funchoza should remain flexible, but a little hard.

How to cook funchose at home: general rules

Properly cooked glass noodles are the basis of many delicious and exotic dishes. Its preparation is slightly different from the usual:

• cook it in a very large amount of water, and it should boil strongly;
• add a spoonful of vegetable oil to the cooking water: this will help prevent thin threads from sticking together;
• prepare as many servings as you can eat in one sitting; during storage, the funchose sticks together and turns into an inedible lump;
• the finished glass noodles become transparent with a slight grayish tint;
• pay attention to the packaging, it should indicate the cooking time or other method of preparing a specific type of noodle;
• the finished dish is washed with a stream of ice water; it is better to prepare a ladle with ice in advance - this will allow it to quickly cool and separate;
• You can only grind funchose in its finished form; do not try to break it raw, like spaghetti.

Follow these simple rules and you will quickly learn how to cook exotic dishes at home.

Salad with funchose is a widespread, tasty appetizer, which, in addition to tender rice noodles, includes vegetables, exotic spices, pickled peppers and all kinds of greens. You can easily make such a tasty dish yourself at home, and we will tell you how to prepare funchose salad in our 4 step-by-step recipes.

It is not possible to prepare the noodles at home, since the Chinese produce them using special technology, but stores and other retail outlets offer a significant assortment of ready-made funchose. It’s worth remembering - before buying this “overseas” product, be sure to look at the packaging. It should contain detailed instructions and a preparation diagram in Russian. Also, pay attention to the color and smell of the noodles. Real funchose should be transparent, and the smell should vaguely resemble a nutty aroma.

The best salad recipes with funchose

Each of our recipes for salad with funchose is a simple dish, mastering the preparation of which is a mere trifle, the only “but” is the correct cooking of the noodles. There is no need to cook glass noodles completely until they are mushy. It is enough just to pour boiling water over it for 5 minutes, or put it on fire and count 3 minutes. The result will be the same. The indicator of readiness of the noodles will be gray color and softness, after which it is recommended to add a little olive or sunflower oil to prevent them from sticking.

Funchose salad with vegetables

Funchose salad with vegetables is the most popular dish using glass rice noodles. The noodles go perfectly with peppers and cucumbers. This dish will go perfectly with meat or can be eaten as a separate independent snack. First, let's discuss the ingredients for cooking, and then step by step we will analyze the process of creating a dish:

• Noodles - 250 gr;
• Bell pepper - 2 pieces;
• Sesame oil - 1 large spoon;
• Cucumber - 2 pcs;
• Black pepper (ground);
• Soy sauce - 3 large spoons.

That's it, now our simple cooking instructions:

1. Place the funchose in a container and pour boiling water over it. Cover with a lid and leave the noodles for 5 minutes.
2. Drain the water and place the finished noodles on a cutting board. After the noodles have cooled slightly, cut them into pieces.
3. We wash the vegetables. Cut peppers, cucumbers, tomatoes into long thin slices.
4. Place the chopped vegetables and noodles on a plate, mix and season with sesame oil, pour over the sauce and pepper.

Funchose salad with vegetables is ready - serve hot!

Salad with funchose and chicken

If you want to try something unusual and original, then we bring to your attention the preparation of a salad with the addition of chicken, sesame and cucumber. Garlic, spices, and soy sauce will give the appetizer a spicy, pleasant taste, while bell pepper and cucumber will add a fresh note, while carrots will add bright war paint. Ingredients needed to create the dish:

• Rice noodles - 100 gr;
• Cucumber - 2 pcs;
• Bell pepper - 1 piece;
• Chicken fillet - 200 gr;
• Green onions (leaves) - 50 g;
• Onion - 1 head;
• Garlic - 3 cloves;
• Sesame seed - 3 small spoons;
• Rice vinegar - 3 small spoons;
• Vegetable oil - 3 large spoons;
• Soy sauce - 2 large spoons;
• Black and red pepper;
• Ground ginger.

The preparation scheme is as follows:

1. Pour boiling water over the noodles, cover with a lid and leave for 5 minutes.
2. Wash and peel the vegetables. Cut the pepper into thin strips, cucumbers, onions into cubes, grate the carrots.
3. Cook the chicken fillet until tender and cut into small pieces.
4. Finely chop the green onion leaves.
5. Fry bell pepper, onions and carrots until golden brown.
6. Mix all these prepared ingredients in a separate bowl.
7. Add soy sauce, vinegar, vegetable oil, chopped garlic, spices and mix everything thoroughly again.

The salad with funchose and chicken is ready, all you have to do is sprinkle sesame seeds on top and serve.

Korean funchose salad

When we come across Korean salads in markets and supermarkets, we are surprised by their amazing ease of production and the absence of heat treatment (passivation, frying, etc.). This is exactly the kind of Korean-style funchoza salad that we suggest preparing for you. Cooking takes 15 minutes. The ingredients to create the dish are:

• Rice noodles - 400 gr;
• Korean carrots - 80 gr;
• Cucumbers - 100 gr;
• Bell pepper - 50 gr;
• Garlic - 2 cloves;
• Soy sauce - 2 large spoons;
• Korean sauce for dressing - 1 package.

Instructions for creating a dish, step by step:

1. Soak the rice vermicelli, as stated in the instructions, for no more than 10 minutes, then remove and place in a pan of boiling water for 2-3 minutes.
2. After this time, transfer the finished noodles to a colander. Let the water drain and then place it in a large bowl.
3. Add chopped garlic, diced vegetables, pour Korean dressing on top and mix with your hands. Let the salad sit for 1 hour, season with soy sauce and serve.

Simple culinary manipulations, 10 minutes of free time and a delicious, savory snack or dietary side dish is on your table.

Salad with funchose and cucumber - basic recipe

There are quite a large number of people who love Japanese-Korean cuisine, and soy sauce and funchose in particular. For all such lovers, we have “prepared” an easy salad recipe that will definitely suit your taste. You will need:

• Funchoza - 100 gr;
• Korean carrots - 60 gr;
• Soy sauce - 20 gr;
• Garlic - 2 cloves;
• Fresh cucumber - 1 piece;
• Olive oil.

The preparation scheme is short and easy, we proceed as follows:

1. Boil the noodles, let them dry and cool.
2. Cut the cucumber into thin strips. Combine noodles, cucumber and carrots and add “liquid soy”.
3. Add olive oil to the chopped garlic, season the salad with this mixture and stir.

That's it, we told you about all the most delicious and easy-to-prepare salads using funchoza noodles. Looking at the photos in this article has probably whetted your appetite. Cook, try it yourself and treat your loved ones and friends!

Noodles made from green bean starch or other crops are one of the most common products in Asian cuisine. In recent years, funchose has become available to our compatriots. Korean-style funchose is especially popular: various snacks made from the so-called “crystal noodles” are sold in many stores and are in demand, especially among those who prefer spicy dishes. You can prepare a similar salad from funchose at home, if you know the features of the technology and several suitable recipes so that you have plenty to choose from.

Cooking features

Funchoza is considered to be cooked correctly if it becomes flexible and soft, but at the same time retains some elasticity and even crunchiness. This effect can only be achieved if you know the features of the technology.

• Not in all cases, funchose needs to be boiled. If it is thin, like threads, it is not boiled, but steamed, that is, poured with hot water, covered with a lid and left for an average of 5 minutes. If the cross-section of the noodles has a diameter exceeding half a millimeter, it is advisable to boil them. It is cooked in the same way as pasta, so even a novice housewife will not have any difficulties with it. It is only important not to exceed the cooking time. Usually it is from 3 to 5 minutes. More precise instructions can be found on the packaging.
• During or after cooking, funchose may stick together. To prevent this from happening, you need to cook it in a large amount of water: for 100 g of dry noodles you need to take at least a liter of water. Therefore, you will need a large saucepan.
• Adding vegetable oil to the water when cooking funchose will protect it from sticking. The optimal ratio is 20 ml of oil per liter of water. In this case, the oil should be refined and odorless.
• Boiling funchose in skeins requires a special approach. Before cooking, they are tied with thread. Boil in water with the obligatory addition of a small amount of salt and oil. Then shake it off, remove the thread, and cut the noodles into several pieces.
• To prepare funchose in Korean, it is convenient to use a ready-made dressing for Korean snacks or a specially selected mixture of seasonings. However, if you wish, you can make your own dressing by combining seasonings and main ingredients to your liking. The main thing is that the dressing should include vegetable oil, soy sauce, garlic, ground red pepper or fresh chili pepper. It is advisable to include rice vinegar or regular vinegar with the addition of sugar, coriander, and ground black pepper. It is possible to add other herbs and spices. Then the finished funchose salad will have a taste typical of Korean cuisine.
• Before serving, the prepared salad should be kept for an hour in a cool place. This is done to give the ingredients time to absorb the aroma of the spices.

Funchoza in Korean is made with the addition of various vegetables, mushrooms, and meat. Therefore, the palette of flavors for snacks with this name is very wide.

A simple recipe for funchose in Korean

• funchose – 0.2 kg;
• carrots – 150 g;
• bell pepper – 0.2 kg;
• garlic – 3 cloves;
• vegetable oil – 30 ml;
• soy sauce – 10 ml;
• table vinegar (9 percent) – 5 ml;
• Korean salad seasoning – 10 g;
• sugar - a pinch;
• water – 20 ml.

Cooking method:

• Crush the garlic with a special press.
• Dilute the seasoning with water, add soy sauce and garlic, stir.
• Pour in a teaspoon of vinegar, add sugar and vegetable oil, mix well again.
• Wash the pepper. Remove the stem and remove the seeds. Cut the pulp into thin strips.
• Peel and grate carrots to prepare Korean salads. If you don't have such a grater, just cut the carrots into thin long strips using a vegetable peeler.
• Steam thin funchose for 5 minutes. Remove from water and rinse with cold water. Cut into pieces about 4-5 cm long.
• Mix funchose with carrots and pepper, season with the prepared sauce.

The salad can be served when it has steeped. To do this, you need to put it in a cool place for a period of one to four hours. It is not recommended to store such a snack for more than a day.

Korean-style funchoza with cucumbers

• funchose – 0.3 kg;
• carrots – 100 g;
• bell pepper – 0.25 kg;
• cucumbers – 0.25 kg;
• onion – 100 g;
• garlic – 5 cloves;
• ground coriander – 5 g;
• ground red pepper – 5 g;
• sugar – 5 g;
• grape vinegar (3 percent) – 50 ml;
• soy sauce – 50 ml;
• ground black pepper – 5 g;
• vegetable oil – 50 ml.

Cooking method:

• Wash the bell pepper. After removing the seeds and stem, cut into thin quarter rings.
• Remove the skin from the onion and cut it into thin half rings.
• Cut the cucumbers into semicircles or strips.
• Grind the peeled carrots using a grater designed for making Korean snacks.
• Mix vegetables.
• Boil the funchose until tender, following the instructions on the package. Cut it into pieces of about 10 cm. Mix with vegetables.
• Pass the garlic through a press, mix with vinegar, soy sauce, sugar and spices. Add vegetable oil, stir.
• Dress the salad and put it in the refrigerator for an hour.

The salad according to this recipe is fresh, light, but quite spicy. It can be served as a side dish for meat dishes, including barbecue.

Korean funchoza with chicken and zucchini

• funchose – 0.2 kg;
• chicken breast fillet – 0.25 kg;
• bell pepper – 0.2 kg;
• carrots – 150 g;
• zucchini – 0.25 kg;
• garlic – 3 cloves;
• chili pepper – 1 pod;
• soy sauce – 60 ml;
• vegetable oil – 40 ml;
• rice or grape vinegar (3 percent) - 10 ml;
• sugar (if grape vinegar is used) – a pinch.

Cooking method:

• Boil the chicken breast until tender, cool and cut into small cubes.
• Peel the vegetables. Grind the zucchini and carrots on a grater for Korean salads, cut the bell pepper into strips, puree the chili pepper using a blender, pass the garlic through a special press.
• Place funchoza in chicken broth, steam or boil in it until tender.
• Mix the chili pepper mixture with the garlic mixture and dilute them with soy sauce. Add oil, vinegar, sugar. Stir.
• Mix vegetables and pieces of boiled chicken with funchose and spicy Korean sauce.

If you are not used to eating zucchini raw, even in salads, you can lightly fry it in oil first. In this case, the sauce should include slightly less oil than indicated in the recipe.

Korean-style funchoza is one of the most popular Asian dishes among our compatriots. This snack will appeal to those who love spicy foods and want to diversify their diet with dishes with a new taste.

The passion for exotic, particularly oriental, cuisine has recently outgrown the love for sushi alone and reached a new level. Now not only restaurants offer more complex and unusual dishes, but also advanced housewives are willing to try new products in their home kitchens. Cooking seafood, storing vegetables and multi-stage processing are already a completed stage for many of them. But the mysterious word “funchose” and the original appearance of these Asian noodles still raise eyebrows. And if so, then it’s time to learn more about it and the rules for its use.

What is funchose
Funchoza is a traditional dish in Japan, China and Korea, as well as the raw material for its preparation. More often than this name, which is unusual for the Slavic ear, the phrases “glass noodles”, “rice noodles” and simply “Chinese noodles” are used to designate it. Essentially, this conveys both the composition and appearance of this product. In dry form, funchose looks like a ball of thin whitish fibers tightly intertwined with honey, round in cross-section, more or less thin in diameter. When cooked, they become translucent and/or acquire the color of a sauce.

It is this property - the ability to absorb any aromas and tastes of other products - that makes funchose a universal base for salads, soups, hot dishes and cold appetizers. Glass noodles do not have their own taste, but when boiled, stewed, or deep-fried, they become a light, nutritious and tasty addition to meat, fish, vegetables and mushrooms. Most often it is served with pickled peppers, onions and ginger as part of warm salads, traditional for Asian cuisines.

Classic Chinese noodles made from rice flour resemble milky white Italian spaghetti when cooked. More consistent with the name “glass” are noodles prepared on the basis of starch: bean, potato, yam or cheaper and more profitable for industrial production corn. Starch funchose is more elastic, and its fibers do not boil, maintaining their shape and structure. According to legend, it became the prototype of modern pasta after it was brought to Italy in the luggage of the traveler Marco Polo.

Preparation of funchose
As you can see, funchose is somewhat different from other pasta, and therefore the rules for its preparation also have their own nuances. It is sold dried and usually inside the package it consists of long noodles woven into oblong balls. Before consumption and adding to other ingredients, funchose is boiled or boiled in one of the following ways:

1. Place dry noodles in a deep bowl or salad bowl and pour boiling water so that the water completely covers the fibers, cover with a lid. After 3-4 minutes, drain the water, and use the steamed noodles for further preparation as part of complex dishes or serve as a side dish. This method of brewing funchose is not suitable for all varieties, but only for the thinnest glass noodles, the diameter of which does not exceed half a millimeter. Thicker fibers require cooking, described in the next paragraph.
   
2. Prepare a saucepan of sufficient volume (on the basis that 100 g of funchose requires 1 liter of liquid), bring salted water to a boil in it and lower the glass noodles in the same way as if it were ordinary vermicelli or spaghetti. But funchose should be cooked for no longer than 3-4 minutes, otherwise it will boil and stick together into a lump. The exact cooking time depends on the amount of noodles and their diameter, so it is determined experimentally.
   

It is important to prevent not only overcooking, but also undercooking of funchose. Because in both cases it will be spoiled: it will remain viscous and stick to the teeth, or it will become limp and lose its shape.

Subtleties of preparing funchose
Only properly boiled funchose exhibits all its advantages and properties. Therefore, preparing it for the first time for inexperienced cooks often turns into disappointment. To avoid mistakes and appreciate all the benefits of this wonderful product, use our tips:

1. To ensure that the funchose fibers do not stick together during cooking, add vegetable oil to the pan with boiling water. One tablespoon for every liter of water will be enough.
   
2. Immediately after cooking, rinse the funchose with running cold water. This “contrast shower” will prevent the noodles from sticking together into a lump.
   
3. Dry threads of funchose are fragile and brittle, but when welded, it can be cut crosswise into convenient pieces.
   
4. Funchoza is not prepared for future use and is not stored after cooking, so cook exactly as much noodles as you need to prepare the dish and/or as much as will be eaten at one time.
   
5. Sometimes the instructions on the packaging of funchose contain recommendations for preparing this particular type of noodle. It is worth paying attention to them, as they usually take into account both the thickness and density of the threads.
   
6. You can determine the readiness of funchose by eye: by its characteristic transparency and slightly grayish tint. Properly cooked noodles are soft, yet springy and slightly crunchy.
   

You can diversify the process of preparing funchose with a fun ritual. To do this, take a dry ball of noodles and string it on a thick thread or fishing line. Then lower this structure into boiling water, boil for 4 minutes until tender, drain in a colander and pour over cold water. Then, in one deft gesture, grab the thread and shake the noodles. Transfer the ball to a cutting board and cut with a sharp knife, after removing the fishing line.

Application of funchose
The versatility and neutral taste of starch noodles allows you to use them with almost no restrictions for preparing nutritious and healthy dishes rich in fiber and microelements. The best way to start getting acquainted with it and make it part of your diet is with simple but tasty recipes with an oriental flavor:

1. Funchoza with beef. Prepared from 300 g of meat fillet, 300 g of prepared (boiled) noodles, 2 carrots, 1 onion, 1 green radish, 2 cloves of garlic and 2 tablespoons of soy sauce. Fry thin slices of meat in a frying pan or in a wok and, when they acquire a golden hue, add carrot and radish strips, as well as onion rings. After 10 minutes, stirring, add chopped garlic, soy sauce and ground pepper to taste to the fried meat and vegetables. Reduce heat to low, add boiled noodles to the pan, stir gently and heat everything together for a couple of minutes. When serving, fresh herbs and/or a juicy vegetable salad would be appropriate.
   
2. Soup with funchose. You can cook it from a liter of low-fat chicken broth, 200 g of boiled noodles, ripe zucchini, a chicken egg, 1 tablespoon each of soy sauce and sesame (or other vegetable) oil, a clove of garlic and 100 g of chicken fillet. Cut the zucchini into cubes and fry together with chopped garlic until translucent in oil and soy sauce. Add broth and finely chopped meat, pepper to taste (chili is better in this case than black), cook for 10 minutes. Lightly beat the egg and add to the soup, cook for another 10 minutes, reducing the heat. Then chop the funchose, put it in the soup and heat for 4 minutes. Pour into portioned bowls, sprinkle the soup with funchose with chopped green onions.
   

Most other dishes with funchose are prepared using the same principle. These noodles are so unpretentious that you can experiment on your own and include them in your culinary improvisations, provided that you can cook funchose correctly.