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Today Japanese cuisine is very popular in our country. At every step you can find cafes and restaurants that offer a variety of sushi, rolls, noodles and other traditional Japanese dishes.

Many housewives have already learned how to prepare such dishes on their own. Only, at first glance, it seems that preparing something like this is very difficult. In fact, the recipes are very easy and simple.

But for our people they are slightly unusual, which is why the stereotype arose that everything is very difficult. How can you prepare funchose with seafood at home?

Some facts about funchose

Funchoza with seafood is one of the favorite dishes of the Japanese. This is an interesting, simple and light dish that everyone will love. It will especially appeal to those who adhere to a healthy lifestyle and are accustomed to proper nutrition. This is a hearty product that charges you with energy and good mood for the whole day.

In the literal interpretation, “funchoza” is translated quite strangely - it is “ glass noodles».

Its taste is quite neutral, and therefore goes well not only with seafood, but also with:

• vegetables;
• various meats, for example, chicken, beef, pork.

Due to the fact that funchose has the unusual property of absorbing the aroma of the products with which it is prepared, it becomes even brighter and richer.

Unfortunately, funchose as a dish has not yet gained much popularity in our country. That is why many housewives are simply afraid to cook it, because they believe that no one will eat it. But everyone who took the risk is happy with the result and will definitely cook this Japanese dish again.

Traditional recipe straight from Japan

Traditionally, funchoza is prepared with seafood and vegetables.

Ingredients :

• regular or king prawns - about 500 grams;
• frozen seafood cocktail – about 500 grams;
• 1 small onion;
• a couple of cloves of garlic;
• small ginger root;
• small fresh chili pepper;
• 2 sweet peppers (preferably 1 red and 1 yellow);
• medium-sized zucchini – 1 piece;
• 1 stalk of celery;
• special “rice noodles”, or funchose (can be bought at any supermarket) - about 100 grams;
• various sauces (soy, oyster, fish, Worcestershire).

The list of ingredients is quite large, but if you look closely, almost all the products are in the refrigerator in every home.

Cooking method:

1. First of all, let's deal with the shrimp. Boil the shrimp and peel them from the shell. The final weight of peeled shrimp should be at least 500 grams.
2. Peel the onion and cut into small rings or half rings (as you prefer).
3. Peel the garlic cloves and chop finely.
4. Fry the onion and garlic together in a frying pan. Don't forget to stir them constantly. It is advisable to shake the pan every 3 minutes.
5. At this time, cut the ginger root into small cubes.
6. We also cut the chili pepper into small cubes.
7. Sweet peppers need to be cut into strips.
8. Wash the zucchini well under running water and cut into small thin cubes.
9. We need to cut the celery stalk into small half rings.
10. Now we collect all the vegetables in one pile and place them in a frying pan, where we fry the onions and garlic.
11. All vegetables should be fried over medium heat for no more than 5 minutes. Don't forget to stir them constantly.
12. At this time, take the funchose and pour boiling water over it. Leave the noodles aside for 3-4 minutes.
13. We add our steamed noodles to the vegetables. Mix everything thoroughly several times.
14. Next we begin to pour in the sauces. Have to take:

Ingredients for the sauce:

• soy sauce - about 2 tablespoons;
• about 1 tablespoon of oyster and fish sauce;
• 1 teaspoon of Worcestershire sauce.

Don't worry if you don't have any sauce. It is enough to add soy sauce to make the dish tasty. You will just need to add a little more of it than using traditional technology.

Cooking method:

1. Add shrimp and frozen seafood to the pan.
2. Turn the heat on low and simmer the whole mixture for about 10 minutes. It is advisable to cover the dish with a lid.

This completes the preparation of funchose with vegetables. These noodles are more like a vegetable salad. The dish is not only healthy, but also tasty. Bon appetit!

Preparing funchose salad

Another option for preparing funchose is a salad. It can be prepared with both seafood and meat. A quick, nutritious and very tasty salad that will appeal to all family members. Consider a recipe with meat.

Ingredients:

• about 100 grams of funchose;
• about 150 grams of meat (preferably chicken, but pork or beef will do);
• half each of the following vegetables - carrots, cucumber, bell pepper;
• about 1 small clove of garlic;
• about 5 tablespoons of soy sauce;
• about 1 teaspoon vinegar;
• about 1 teaspoon of vegetable oil;
• pepper, coriander and other spices and seasonings are chosen to taste.

Cooking method:

1. First, pour boiling water over the “glass noodles,” or funchose. Leave it alone for 5 minutes. Then drain the water.
2. Vegetables, namely carrots, cucumbers and peppers, must be cut into small strips. You can grate it on a coarse grater.
3. We also cut the meat into strips and fry in a frying pan until cooked.
4. Combine meat and vegetables in one bowl.
5. Add funchose and all the spices, mix everything thoroughly.
6. Pour soy sauce over the salad and mix well again.
7. Place the salad in the refrigerator for a couple of hours or even overnight. The longer the salad is infused, the tastier it will be.

This salad can be prepared not only with meat, but also with seafood. Simply boil shrimp, mussels or any other favorite seafood and add to vegetables.

This salad is low-calorie, so girls who are on a diet will especially like it. A hearty dish will be an excellent breakfast and will charge you with energy and vigor for the whole day.

Cooking funchose correctly: secrets

Funchoza is rice noodles. This is not a very popular product in our country. That is why many housewives do not know the rules, secrets and tricks of its preparation. Let's reveal a few of them.

• First of all, you need to pay attention to the cooking time. Funchoza is a very finicky product. It is very important to maintain the ideal time to cook it to the desired state. If you don’t cook it enough, it will be inedible, and if you overcook it, it will soften and turn into mush. Therefore, many people advise pouring it with plain boiled water for a few minutes.
• To prevent the “glass noodles” from sticking together during cooking, we recommend adding a few drops of regular vegetable oil to the water during the process. If you forget to do this, immediately after cooking, rinse it under running water, like regular pasta.
• Also, many people simply place the noodles in cold water for 5 minutes. This stops the cooking process and thus the funchose stops sticking together.
• The next day, the funchose is no longer tasty. Therefore, it is better to cook it in such quantity that you can immediately use it for cooking.
• If you find a recipe that says to serve the rice noodles as strings, it is best to cut them after they are cooked. This will be much easier and simpler to do.

Bon appetit!

The combination of funchose with seafood allows you to prepare a dish with a set of products of different consistencies, which in Asian cuisine is valued no less than an interesting combination of taste. 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 in consistency is barely noticeable, but in taste it is very intense. Sesame seed adds an additional note to the overall ensemble of consistencies; its use, of course, is not necessary, but is very desirable. The overall flavor composition is salty-iodine, and seafood, soy sauce, and spinach work together to achieve this.

Boil the 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 water previously brought to a boil for 8 minutes.

Wash the spinach thoroughly. If the leaves have rough cuttings, we tear them off.

Fry the sesame seeds with continuous stirring in a tablespoon of vegetable oil over high heat. The pan should become very hot during this time. Readiness criterion - white sesame becomes golden or brownish.

Add seafood to the frying pan (if they were frozen, then they should already be defrosted by the time you start preparing the funchose). We continue to fry everything together over high heat until the shrimp turn pink and the amount of liquid released begins to decrease rather than increase.

Add soy sauce, sesame oil, spinach and grated ginger or ginger juice squeezed through a garlic press. Keep everything together over high heat for another minute, stirring, and then turn off the heat and cover the pan with a lid. This will allow the spinach to recover optimally.

By the time the seafood was ready, the funchose had just been cooked. We put it in a colander, drain the water in which it was boiled, and additionally douse it with cold water. It’s not that we water it for a long time so that it cools down, but rather briefly.

We immediately plop the funchoza onto a plate (if not immediately, then it will have to be reheated).

Well, sprinkle and water the funchose with seafood.

When serving funchose with seafood, add soy sauce.

Probably the easiest and fastest way to prepare a snack for many of us is to boil the noodles and then season them with something. It is also an optimal side dish that goes well with almost any product: meat, vegetables, fish. But noodles can be different. One of the varieties, distinguished by its composition and taste, is funchose. It is extremely popular not only in the East, but also in European countries, and even in America. The most commonly used option is funchose with seafood. The recipe is not difficult to prepare. And the exquisite and unusual taste will surprise even the most picky gourmet. Well, let's try to cook?

Yes, this is one of the most popular names for funchose. The noodles have a transparent appearance, hence the corresponding name. This vermicelli is thin and should be cooked very carefully so that it does not stick together and turn into lumps. Glass noodles are made from starch. And it, in turn, is obtained from mung beans. By the way, vermicelli made from rice or potato is not considered authentic by true connoisseurs of Asian cuisine. So be extremely careful when choosing an ingredient.

Glass noodles are often mistakenly called rice noodles. But after cooking it becomes white, similar to spaghetti. Starchy mung bean noodles are translucent and less heat stable. Therefore, it is important not to turn the dish into porridge, but to leave the fibers with elasticity and excellent taste. As a rule, funchose has a round cross-section and is sold in a dried state.

Origin

There are legends and stories regarding its origin. Some of them claim that funchose with seafood is a traditionally Chinese recipe, others insist that this vermicelli is of Indian, even Japanese origin. But it is almost impossible to say unambiguously which cuisine a dish belongs to.

Funchoza with seafood. Recipe with photo

We will need: half a liter of chicken broth, 250 grams of glass noodles, ground dry ginger, 100 grams of frozen green peas, frozen seafood cocktail - 250 grams, onion, carrot, lean olive oil, a little salt.

Simple cooking

How is funchoza prepared with seafood? The recipe is simple and accessible even to a beginner in cooking.

1. Thaw seafood. We clean it of shells and unnecessary fragments, if any. Wash in running water.
2. We peel and cut the vegetables. Pour oil into a deep frying pan, heat it well, add chopped onion, frying it until golden brown.
3. Then add carrots plus dry ginger to the pan. Fry everything together with the onion.
4. Pour warm broth into the fry, and when it boils, quickly lower the “glass noodles”.
5. After a minute, add seafood plus green peas. Add salt to taste and let simmer for another minute.
6. We immediately serve the finished dish to the table. Funchoza with seafood is a recipe that everyone can do!

With shrimps

We will need the following components: 250 grams of funchose (pack), a couple of onions, one large sweet pepper (Bulgarian), 250 grams of boiled shrimp, cilantro as a seasoning, garlic, a little sesame oil, juice of half a lemon (or lime), vegetable oil .

Preparation

1. Pour boiling water over glass noodles and brew for several minutes. Then drain into a colander (do not pour out the water).
2. Cut the onion and bell pepper into strips, wash the cilantro and chop finely. Press the peeled garlic.
3. We dilute the soy sauce a little with water from under the noodles, add cilantro and garlic, lean (preferably olive) oil plus the juice of half a lemon.

The mixture is cooked over low heat for about five minutes (you need to stir constantly). Cut the noodles coarsely and mix with boiled shrimp. Season with onions and peppers plus herbs, pour in and mix. So the funchose with seafood is ready. The recipe is very simple. Therefore, it is worth trying to cook at least once.

Funchose salad with seafood: recipe

To prepare, we will need the following ingredients: 500 grams of funchose, the same amount of fresh frozen seafood, a couple of onions, 50 grams of butter, half a glass of milk, rice vinegar, soy sauce, parsley or cilantro (or both), a large cucumber, a couple of sweet ones and one bitter peppers.

How to make a salad?

Funchoza with vegetables and seafood is very easy to prepare. The recipe is as follows.

1. Cut the pepper and cucumber into strips, finely chop some hot pepper, add parsley to the mixture and mix.
2. As a dressing, use a spoonful of soy sauce with garlic plus a spoonful of rice vinegar (pink). Season the vegetables with this mixture and set aside to marinate.
3. Pour boiling water over the “glass noodles” and leave for a few minutes. Then drain the water, rinse the vermicelli under cool water, discarding it in a colander.
4. Season the funchose with a spoon of pink vinegar, stirring thoroughly.
5. Chop the onion into smaller pieces, fry in oil until golden, then add seafood. Cook for 3 minutes, adding milk, soy sauce, and a spoonful of rice vinegar. Mix everything and simmer for five minutes.
6. Turn off the stove, add parsley and cilantro, let the salad stand under the lid for a few minutes.
7. Pour into a plate and place seafood on top, pouring plenty of sauce over it. So our hot salad is ready - funchose with seafood. The recipe is very simple, and the dish is very tasty and original; it is preferable to eat it hot.

Ingredients

To prepare a salad with funchose and seafood you will need:

funchose - 150 g;

carrots - 2 pcs.;

seafood (I have a frozen “sea cocktail”) - 200 g;

sweet paprika - 1 tsp;

Korean carrot seasoning - 1 tsp;

salt - 1/2 tsp;

vinegar 9% - 80 ml;

olive oil - 30-50 ml;

soy sauce - 2 tbsp. l.;

Cooking steps

These are the ingredients you will need for this salad. Pour boiling water over the funchose completely and leave for 10 minutes.

After 10 minutes, drain the funchose in a colander and rinse with cold water.

Grate peeled carrots using a Korean carrot grater.

Without defrosting first, place the seafood in a frying pan and simmer over low heat in its own juice for about 5 minutes, stirring occasionally.

Mix carrots, funchose and spices thoroughly. Add seafood, vinegar, oil and soy sauce. Mix the salad well, cover tightly with a lid or plate and leave in the refrigerator overnight.

Today I will share an interesting recipe for a Thai dish - . And I'll tell you , or glass noodles. Recipe below.

A little about funchose... When most people talk about it, they 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 beneficial for digestion due to its abundance of fiber. It also contains amino acids that slow down the aging process, and zinc, which helps rid the body of toxins.

Now let's move on to preparing the dish" Funchoza with seafood».

It will require the following ingredients:

1. Funchoza, 150 g.
2. Chicken broth, 1.5 l.
3. Carrot, 80 g.
4. Onion, 30 g.
5. Ginger root, 1-2 cm.
6. Seafood, 300 g.
7. Turmeric.

You can use any seafood for a dish with funchose; the more types there are, the more flavor shades the finished dish will contain. I took shrimp, mussels, squid and the tentacles of the latter.

This whole sea cocktail for the glass noodle recipe needs to be immersed in boiling, well-salted water. When the water boils again, time it for 3-5 minutes. This time is enough for the seafood to be ready. After this, you should remove them from the water, let it drain and set aside.

Next, chop the vegetables to Funchose with seafood.

The onion should be chopped. Grate carrots and ginger.

I prefer to use a fine grater. This way, the dish contains the maximum taste of the chopped ingredient, but does not include the vegetables themselves, which is not to the taste of many.

I keep telling you how to cook funchose with seafood…

You will need to fry the vegetables in vegetable oil for several minutes, add turmeric to them on the tip of a knife and pour in hot chicken broth. Place glass noodles in it (the recipe does not require pre-soaking), wait until they soften and add seafood.

Cook for another 3 minutes over low heat.

Funchoza with seafood ready. It can be consumed in two forms: soup or main course. If you like soup, then serve the food immediately after cooking. After half an hour, the broth will be absorbed into the noodles and you will have a second dish.

Bon appetit!