Funchoza with seafood: a recipe for oriental cuisine. Funchose salad Funchoza with frozen seafood

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.

The mysterious name funchoza means just noodles, but not ordinary noodles, but so-called glass noodles. When cooked, it becomes almost transparent due to the nature of the flour and its very small thickness. In fact, funchose is so thin that it resembles a fishing line.

Flour for funchose can be pea, soy or rice. Depending on this, the cooking time varies, which in general is several minutes. Therefore, for each specific funchose you need to look at the cooking time on the packaging. Overcooked funchose loses its appetizing appearance, becomes soft and spreads out.

Funchose contains a large amount of fiber, vitamin B (beneficial for the nervous system) and carbohydrates, so it is quite successfully combined with almost all types of products - meat, seafood and vegetables.

Funchose itself does not have a pronounced taste, but its peculiarity is the ability to actively absorb everything that is around. Therefore, funchose can taste like anything.

This product is very popular among followers of vegetarianism because it has a minimum of calories and is much healthier than regular pasta made from wheat flour. For those who count calories and often look at the scale, funchose is an excellent substitute for the usual pasta.

Funchose is served in cold salads and as a hot appetizer, for example, with soy sauce. If you are not very accustomed to eating pasta of this length, problems may arise with funchose at first, because its length can reach 50 cm. After cooking, it is allowed to divide this length into 3-4 parts. This can be done with scissors.

Since the funchose is very thin, special attention must also be paid to ensure that it does not stick together. To do this, add to the water sunflower oil, and after cooking you can place the spaghetti in cold water. It cools quickly and can be used in a salad almost immediately.

Now that all the secrets of working with funchose have been revealed, we invite you to get acquainted with the recipes for salads with funchose that we have prepared for you.

How to prepare funchose salad - 15 varieties

Recipes for salads with funchose are very diverse, although this type of spaghetti is not yet very popular in our country. Many people like the spicy version of this Korean-style carrot salad, which we suggest you try to prepare.

Products included in the salad:

• Funchoza - half a pack
• Carrot 1 piece
• Sweet pepper - 2 pcs
• Cucumber - 2 pcs.
• Blue onion - 1 piece
• Vinegar - 1 tbsp.
• Parsley
• Korean seasoning - 1 tbsp.
• Little vegetable - 1 tbsp.
• Soy sauce - 1 tbsp.

Watch the video on how to prepare a salad with funchose and vegetables.

Of the seafood in this recipe, shrimp are present, as they are the most tender. That's why we add a little heat and brightness here with the help of garlic and spices. There is also hot curry pepper. If you are not used to its taste, you can do without it.

The following products will be required:

• Shrimp - 500 g
• Funchoza - 100 g
• Onion - 1 pc.
• Sweet pepper - 2 pcs.
• Garlic - 1 clove
• Fresh cilantro - 20 g
• Olive oil - 2 tbsp. l.
• Curry powder - 2 tsp.
• Lemon - ½ pc.
• Soy sauce - 10 ml
• Sesame seeds - 1 tbsp. l.

You can find out in detail how to handle shrimp in the corresponding section. There is nothing complicated about this - they need to be boiled, cooled and peeled. Or buy ready-made shrimp if their price doesn’t bother you.

So, let's start cooking:

1. We prepare funchoza exactly according to what is indicated on the package. Alternatively, pour boiling water over it and let it sit for seven minutes. Then drain, cool and cut.
2. Fry the sesame seeds in a dry, clean frying pan without oil until brown and immediately after turning off transfer them to another container (so as not to burn).
3. We make a dressing from cilantro, garlic, soy sauce, curry seasoning, vegetable oil and lemon juice. Grind and mix everything, let it thicken a little over low heat.
4. All that remains is to chop the onions and peppers and you can mix all the products. Leave a little sesame seeds to sprinkle on the finished salad.

Take this version of the product list:

• 100 g funchose
• 300 g chicken fillet
• 130 g Chinese cabbage
• 130 g sweet pepper
• 130 g carrots
• 130 g cucumber
• 1 hot pepper

For the sauce:

• soy sauce 3-4 tbsp. l.
• honey 1 tsp
• garlic 1 g
• paprika 1 tsp.
• red pepper 0.25 tsp.
• sesame oil 1 tsp.

Watch the video to see what you can do with these products to make a wonderful, unusual, tasty and healthy dish.

These ingredients are often used in Eastern cuisines; in our country they are less popular. Try making this version of the salad with funchose - it actually turns out very tasty.

The list of ingredients for the salad looks like this:

• Funchoza - 100 g
• Cucumber - 1 pc.
• Garlic - 2 cloves
• Brown sugar - 1 tsp.
• Carrots - 1 pc.
• Lemon - ½ pc.
• Red hot pepper - ¼ tsp.
• Soy sauce - 50 ml
• Oil - 50 ml
• Sesame oil - 1 tsp.
• Sesame seeds for decoration
• Asparagus 400 g (dry)
• Coriander to taste

The salad needs to be started early because asparagus requires a lot of soaking. It is advisable to put it in salted water the day before the intended preparation. Before doing this, break it a little so that the pieces are about 3-4 cm long. The first water should be drained after a few hours and refilled with water. Now you can leave it overnight.

The cooking sequence is as follows:

1. Prepare the funchose (either just pour boiling water over it, or cook for a couple of minutes - as written on the package).
2. While the funchose cools down, cut all the vegetables from the list into strips.
3. Prepare the dressing by mixing the following ingredients: lemon juice with butter, sugar, soy sauce, spices and garlic.
4. Mix everything and fill with dressing.
5. Now let’s give the funchose a little time to gain taste from its neighbors, for which we put it in the refrigerator.

When serving, sprinkle the finished salad with sesame seeds - it looks quite nice and does not need additional decoration. Although it can be supplemented appearance salad with a sprig of any available greens.

There are few products, here they are:

• Funchoza.
• Legumes.
• Vegetables (bell peppers, carrots, garlic, cucumber).
• Meat.
• Oil.
• Rice vinegar.

What and how much to put in the salad, in what order to mix, watch in the video provided.

Delight your family with an original and very simple salad. Both funchose and mushrooms cook quickly, and together they turn out very tasty. Try it!

Here's what we need:

• Champignons - 5-7 pcs.
• Funchoza - ½ pack
• Oil for frying - 10 ml
• White cabbage - ¼ small fork
• Mustard - ½ tsp.
• Onion - 1 pc.
• Lemon juice - 1 tbsp. l.
• Soy sauce - 30 ml
• Sunflower oil - 2 tbsp. l.
• Pepper to taste

Here's how we'll prepare a salad with funchose and mushrooms:

1. We prepare the cabbage as for pickling - cut it, salt it, squeeze it until the juice comes out, and mix it with chopped carrots.
2. Prepare funchose according to instructions.
3. Fry mushrooms with chopped onions in oil.
4. Prepare the dressing - mix soy sauce, pepper, oil and mustard.
5. Since our cabbage is already salted, you don’t need to add salt to the dressing. Anyway, do this with caution.
6. All that remains is to mix all the ingredients together with the dressing and enjoy the unusual, but very attractive taste!

Funchose salad with vegetables - a simple recipe

Very few products are needed:

• funchose
• bell pepper
• carrot
• cucumbers
• coriander

All the nuances - the number of products, the method of preparing them - see in the video.

Grocery list:

• Funchoza 50 g
• Cheese 50 g
• Fresh champignons 100 g
• Cherry tomatoes 100 g
• Green salad 5 pieces
• Soy sauce to taste
• Teriyaki sauce 3 teaspoons
• Sesame pinch
• Vegetable oil to taste

Preparing this salad is unlikely to take you more than 15 minutes - there are few ingredients and they are simple and quick to prepare.

Cooking method:

1. Fry the mushrooms in a frying pan with oil, add Teriyaki sauce at the end of cooking (before turning off the heat). Stir the mushrooms a couple more times and set aside for now.
2. Let's prepare the funchose, which will take us no more than five minutes.
3. Place green leaves of any lettuce on a serving plate.
4. Top with halved cherry tomatoes and mushrooms.
5. We spread funchose on them and pour soy sauce over everything.
6. We decorate with sesame seeds, which generally go very well (in terms of taste) with funchose.

Alternatively, you can mix everything together and sprinkle with sesame seeds when serving.

Take the following products for this recipe:

• bell pepper
• funchose
• chicken
• carrot
• garlic, spices

The entire process was filmed on video, which we invite you to watch.

It cooks quickly and is consumed at home at the same speed. Very tasty - try it!

The list of products is as follows:

• Funchoza 200 g
• Canned tuna 1 can
• Cherry tomatoes 10
• Olive oil 4 tbsp. l.
• Red bell pepper 1
• Dijon mustard 1 tbsp. l.
• Lemon juice 1 tbsp. l.
• Soy sauce 1 tbsp. l.
• Ground black pepper

Here's how to prepare funchose salad with tuna:

1. Boil the funchoza for a couple of minutes or simply pour boiling water over it.
2. Cut the tomatoes into halves.
3. We cut the bell pepper lengthwise to form thin long strips, which we fry in a hot frying pan with oil.
4. Mix vegetables with funciolza and pour in a traditional mixture of olive oil, lemon juice, mustard and soy sauce. Add spices as desired.
5. This completes the preparation of the salad.

There are few products and they are:

• pack of funchose
• oil
• universal seasoning
• green onion
• herbs spices
• tomato paste

The video below will only take a few minutes of your time, but after watching it you won’t have any questions about preparing funchose salad with meat.

Here are the products we need for the cooking process:

• Funchoza 100 g
• Canned squid 300 g
• Dried porcini mushrooms 50 g
• Carrot 1 piece
• Lemon juice 20 ml
• Wine vinegar 20 ml
• Boiling water 100 ml
• Butter 100 g

Be prepared to devote at least half an hour of your time to this salad, but the result is worth it!

Let's get started:

1. Boil or soak the funchose.
2. Saute the grated carrots in a frying pan with butter.
3. We cook mushrooms depending on what kind you have. If it's white dried mushrooms, first let them stand in water (it’s better to pour boiling water over them), then fry them in butter, and finally add a little milk or cream. After 5-10 minutes the fire can be turned off.
4. Remove the squid from the jar and cut into cubes.
5. We use the liquid remaining in the jar for sauce - add to it butter, lemon juice, vinegar and cook for five minutes over low heat. If necessary, you can dilute the sauce with a little water.
6. Now we mix all the products that we have already prepared and fill them with dressing.

Bon appetit!

We take the following products:

• funchose - 0.5 packs (100 grams)
• large shrimps - 20 pieces (300 grams)
• sweet pepper - half
• onion - 1 small head
• cilantro - 1 small bunch
• garlic - 2-3 cloves
• sesame seeds - to taste
• vegetable oil for frying

For marinade and dressing:

• soy sauce - 2 tbsp. l.
• ground ginger - 1 tbsp. l.
• curry - 1 tbsp. l.
• lemon juice - 2 tbsp. l.
• water - 2 tbsp. l.

If you prepare the sauce in double proportions, the salad will be much tastier, but will also have a pronounced Korean flavor. It will be delicious in any case.

See the video for details

Take products according to the following list:

• Funchoza 300 g
• Boiled ham 300 g
• Tomatoes 3 pieces
• Bell pepper 2 pieces
• Greens 1 bunch
• Cucumbers 3 pieces
• Vegetable oil 3 tbsp. l.

You can prepare a salad of funchose with ham in about twenty minutes, although the first time you may need a little more time.

Cooking method:

1. Cut the greens, vegetables and ham into cubes.
2. After cooking, we also shorten the funchoza.
3. Mix everything with some oil and the salad is ready!

It's hard to come up with a simpler recipe))

Very tasty and easy and quick to prepare.

Products:

• funchose 300 g
• carrots (medium) 1
• onion (fine) 1
• bell pepper 2
• cucumber 2
• beef meat 300 g
• parsley
• sunflower oil 2-3 tbsp. l.
• seasoning for Korean salads
• garlic 3 g
• tomatoes 2
• subs oil
• spices (salt, sugar), dill.

Watch the video and prepare a delicious funchose salad with beef.

One of my favorite dishes is funchose with seafood. The recipe is very simple and affordable. To prepare, you will need funchose glass noodles and a regular seafood cocktail, which is sold frozen in supermarkets.

This cocktail includes mussels, squid and shrimp. They go well with funchose, and to make it even tastier, you can add tomatoes and mozzarella cheese. You will get a salad with funchose, seafood, vegetables and mozzarella. No soy sauce needed here. It is better to season this dish with lemon juice and oil so as not to interrupt the taste of seafood.

Ingredients

- 190 grams of frozen seafood “Sea Cocktail”
- 100 g funchose
- 120 grams of mozzarella cheese
- 4-6 cherry tomatoes
- 2 teaspoons vegetable oil
- 2 dessert spoons of lemon juice
- a bunch of cilantro
- salt pepper

Recipe

Place funchoza in a deep saucepan, steam with boiling water for 4-5 minutes, separate the noodles with a fork. Then pour it into a sieve to drain excess liquid.

Remove the seafood from the freezer, place in a separate colander, and place under running water to defrost. Heat a thick-walled frying pan on the stove, pour in 1 teaspoon of vegetable oil, add the sea cocktail and fry it over medium heat for 3 minutes, stirring from time to time. Salt the seafood halfway through frying.


Take a salad bowl and combine funchose with seafood. Stir.


Slice the tomatoes and place on top.


Mozzarella cheese
cut into large cubes and add to the salad with funchose.

Rinse the cilantro, dry it, cut off the stems, chop finely and add to the salad. Season the dish with a teaspoon of oil, squeeze out lemon juice and mix gently.

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 preparing it at home to everyone who adheres to a healthy lifestyle, watches their weight, is on a diet, but at the same time wants to eat tasty and satisfying food.

The fact is that funchose (“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 enhances the taste of the products with which it is cooked, but also absorbs their aroma, making it richer and brighter. That's 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 photos of preparing funchose with shrimp, vegetables and seafood in Japanese. And don’t be intimidated by the number of different sauces: you can easily use only one or two (to choose from). And instead of sesame oil, you can use any vegetable oil. It won't turn out 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 tbsp.)
• 
  (1 tbsp.)
• 
  (1 tbsp.)
• 
  (1 tsp)
• 
  (1 tbsp.)
• 
  (1 tbsp.)

Cooking steps

If your shrimp (in this case, king shrimp) 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. You will need about half a kilogram of peeled and boiled shrimp for funchose with seafood and vegetables.



We cut the onion into half rings, and simply chop 2-3 cloves of garlic with a knife.



Fry chopped onion and garlic in a frying pan ( A wok is ideal for this) V vegetable oil for 3 minutes, shaking and stirring regularly.



Cut 3-4 cm of ginger root and a piece of fresh chili into small cubes.



Chop two sweet peppers (preferably multi-colored ones) into strips.



Cut fresh zucchini into medium pieces.



And the celery stalk - in half rings.



Throw all the chopped vegetables into the frying pan with the onions and garlic and fry for about five minutes, stirring regularly.



Do not cook funchoza (100 g), but pour boiling water over it for 3 minutes.



We prepare the sauces stated in the list of products. If any of them are out of stock, it's okay: you can even take just the soy one.



Add steamed funchose to the vegetables, add sauces/sauce (soy - 2 tbsp, fish and oyster - 1 tbsp each, and Worcestershire - 1 tsp), season with 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 frying pan, quickly reduce the heat, and simmer the dish for about another 10 minutes. and remove from the stove.



After this, portion out the funchose with vegetables and seafood on plates and place it on the table.



Bon appetit!

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 we send seafood there plus green pea. 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. Ours is ready hot salad- funchose with seafood. The recipe is very simple, and the dish is very tasty and original; it is preferable to eat it hot.