Funchoza at home

Funchoza is an Asian dish. They are also called “glass” noodles, since the product is transparent both dry and cooked. Funchose itself is bland, but goes well with other ingredients, as it absorbs all odors to the maximum.

Funchoza with chicken, vegetables and soy sauce

Preparing funchose is quite simple. You don’t have to cook it, just pour boiling water over it for 5 minutes. If you add some ingredients, funchoza will become an excellent second course.

1. 
   How to prepare funchose according to the classic recipe at home? We get rid of the films and cartilage of the chicken breast.We rinse it under running warm water and dry it with a paper towel. Cut the meat into slices or cubes.
2. 
   Turn on the stove and turn on high heat. Pour a small amount of vegetable oil into a frying pan and place it on the burner. Let the frying pan with oil heat up. After a couple of minutes, pour the chicken pieces into a container and fry for 3 minutes until golden brown.
3. 
   Place the chicken pieces in a separate container and sprinkle with pepper. Let's leave it for a while. Peel the onion and cut it with a sharp knife into half rings of medium thickness.
4. 
   Peel the peppers and carrots, rinse the vegetables with warm water. Cut the pepper into strips. Grind the carrots on a coarse grater. Turn on the stove again, pour oil into the frying pan and place it on the burner, heat it up.
5. 
   Pour chopped onions, carrots and peppers into the pan. Fry them for 4 minutes. We make sure that they become crispy, not soft. Place them in a bowl with chicken pieces.
6. 
   Place the funchose in a separate deep container (it’s better to take a small pan). Boil water in a kettle or on the stove. Pour boiling water over the funchose. Cover with a lid and leave for 5-6 minutes.
7. 
   After 5-6 minutes, when the funchose becomes transparent, move it along with the water into a sieve. We wait until all the excess liquid drains into the washbasin. To make the dish easier to eat, cut the product with scissors (the funchose fibers are quite long).
8. 
   We wash the fresh cucumber and dry it with a towel. Cut into small pieces in the form of rectangles. Wash and dry the ginger root. Remove the skin. Grind the product on a fine grater to make a paste.
9. 
   Pour soy sauce into a separate small container, add ginger pulp and stir until smooth.
10. 
    The funchoza had already cooled down a little while we were preparing the sauce. Now put it in a bowl with the chicken, onions, carrots and peppers. Pour in fresh cucumber and pour soy sauce over the dish in the amount necessary for sufficient saltiness. Sprinkle funchose with vegetables and sesame sauce and serve.

Bon appetit!

Korean funchose salad at home

Funchose salad is prepared from a simple set of products - carrots, cucumbers, peppers and the pasta itself. If desired, you can expand the range of products and serve the dish as an appetizer to the main dish. It is also perfect for a light dinner.

Cooking time – 50 minutes.

Cooking time – 20 minutes.

Number of servings: 4.

Ingredients:

• Funchoza – 150 gr.
• Bell pepper – 2 pcs.
• Hot chilli pepper – 1 pc.
• Carrots – 2 pcs.
• Cucumber – 2 pcs.
• Soy sauce – 3 tbsp.
• Rice vinegar – 2 tbsp.
• Cane sugar – 2 tsp.
• Sesame oil – 2 tbsp.
• Lemon juice – 1 tbsp.
• Garlic – 2 teeth.
• Sesame – 2 tbsp.
• Coriander – 2-3 pinches.
• Paprika – 2-3 pinches.
• Turmeric – 2-3 pinches.
• Ginger – 2-3 pinches.
• Hot red pepper – 2-3 pinches.
• Black pepper – 2-3 pinches.
• Salt - to taste.
• Water – 1 l.

Cooking process:

1. Place the funchose in a separate container (small saucepan). Boil water in a kettle or on the stove in a saucepan. Pour boiling water over the funchose and leave for 5 minutes.

2. Remove the peel from the garlic and separate 2 cloves from the head. We crush them with a knife.

3. Pour soy sauce and vinegar into a deep bowl. Mix lightly. Next we add oil and lemon juice. Sprinkle with sesame seeds, sugar and salt. Mix again. Add garlic, coriander, paprika, turmeric, ginger, black and red pepper.Mix everything again until smooth and the sugar is completely dissolved.

4. Peel carrots and peppers (sweet and hot). Wash and dry. We cut both types of pepper into bars and grate the carrots. We also wash the cucumber and cut it into strips (do not forget to remove the tails on both sides).

5. The noodles are already cooked and transparent. Drain it into a colander along with water and leave for a while. The funchoza will cool down, and the excess liquid will have time to drain.

6. Mix the ingredients. Mix funchose with vegetables and dressing. Place in the refrigerator so the salad has time to soak up. After 30 minutes the dish can be served.

Bon appetit!

How to deliciously cook funchose with shrimp and vegetables?

The dish turns out to be very healthy and tasty. The funchose itself is quite fresh and transparent after boiling in boiling water - vegetables and shrimp will add juiciness and brightness to it.

Cooking time – 15 minutes.

Cooking time – 10 minutes.

Number of servings: 4.

Ingredients:

• Funchoza – 100 gr.
• Peeled shrimp – 10 pcs.
• Red bell pepper – ½ pc.
• Sesame oil – 2 tsp.
• Sesame seeds – ½ tsp.
• Carrots – 0.5 pcs.
• Green onions – 3-4 stalks.
• Garlic – 1 tooth.
• Soy sauce – 5-6 tbsp.
• Parsley - to taste.
• Vegetable oil – 3-4 tbsp.
• Water – 1 l.

Cooking process:

1. First, let's prepare funchose. We will need a deep bowl or pan. It is better to take a pan for cooking funchose. Place 100 grams of pasta. Boil water in a kettle. If there is no kettle, then on the stove. Bring the water to a boil and pour boiling water over the noodles. Cover with a lid and leave for 5 minutes.

2. To prepare the dish, you need to boil peeled shrimp.It is best to do this in advance so that the ingredient is fully prepared by the time it is cooked.

3. Peel the peppers from the insides and carrots from the skins. Wash the vegetables thoroughly with water. Cut them into strips. Place a frying pan with vegetable oil on the stove and heat the container. Then add the vegetables and fry them for 3 minutes. Next we send the shrimp. Fry again until done, about a minute.

4. Peel the garlic. Place one clove on a cutting board and press it with the plate of a knife. Add garlic and onion to vegetables with shrimp. Drizzle the dish with sesame oil and soy sauce.

5. Place the finished funchose in a colander and wait for the water to drain. Pour the product into the pan. Wash and dry the parsley. Finely chop and sprinkle funchose with it and sesame seeds.

6. Add the fried mixture to the funchose with parsley and sesame. Mix and serve the finished dish.

Bon appetit!

Hot funchoza with pork meat and vegetables

Funchoza with pork turns out very tasty and juicy. If you urgently need to feed visiting guests, the recipe will definitely come in handy, because you only need to allocate no more than an hour to prepare the dish.

Cooking time – 1 hour.

Cooking time – 50 minutes.

Number of servings: 4.

Ingredients:

• Funchoza – 200 gr.
• Pork – 350-400 gr.
• Carrots – 1 pc.
• Bell pepper – 1 pc.
• Fresh cucumber – 1 pc.
• Onions – 2 pcs.
• Garlic – 2 teeth.
• Coriander – 1 tsp.
• Paprika – 1 tsp.
• Red pepper – 1 tsp.
• Black pepper – 1 tsp.
• Greens – 1 tsp.
• Vegetable oil – 3 tbsp.
• Soy sauce – 3 tbsp.
• Sesame seeds – 1 tsp.
• Water – 1 l.
• Boiled green beans - for decoration.

Cooking process:

1. We sort through the pork and remove all excess.We wash the meat well, place it on a paper towel and lightly blot it to absorb excess moisture. Cut the meat into medium-sized pieces (cubes or rectangles).

2. Turn on the stove. Pour vegetable oil into a frying pan and place it on the burner. Warming up. Pour the meat into the pan and fry for about 20 minutes.

3. While our meat is fried, we begin to prepare the funchose. To do this, you need to boil the water. Pour the prepared boiling water over the dry noodles. Cover the container with a lid and leave for 5-7 minutes.

4. Now it’s the turn of vegetables. We clean the peppers, carrots and onions from excess husks, peels and entrails. Cut carrots and peppers into strips, onions into half rings. Trim the ends of the cucumber and also cut it into strips.

5. Turn on the stove again. Place a frying pan with a small amount of oil to heat up. Lay out the chopped vegetables. Fry them for 3-4 minutes. Next we send the pork. Stir and fry for about another minute.

6. Funchoza is ready. Place it in a colander to drain excess water. After 4 minutes, add the noodles to the pan with the pork and vegetables. Season with soy sauce. Add garlic, coriander, paprika, black and red pepper and sesame seeds. Mix.

7. Fry for 10 minutes. Remove the pan with the finished dish and place it on plates. Sprinkle with green beans.

Bon appetit!

Homemade funchoza with chicken and mushrooms in a frying pan

Funchoza is a unique product because, when cooked, it absorbs the odors of the ingredients with which it is mixed. In order for the dish to turn out tasty and rich, you need to know how to properly combine all its components.

Cooking time – 1 hour.

Cooking time – 55 minutes.

Number of servings: 4.

Ingredients:

• Funchoza – 100 gr.
• Chicken fillet – 200-300 gr.
• Onions – 1 pc.
• Carrots – 100 gr.
• Champignons – 100 gr.
• Bell pepper – ¼ pc.
• Garlic – 2 teeth.
• Soy sauce – 1 tbsp.
• Vegetable oil – 3 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.
• Sugar – ¼ tsp.
• Greens - optional.
• Water – 1 l.

Cooking process:

1. Place the funchose in a deep container. Pour water into a saucepan and place it on the stove. Turn on and make the fire high. When the water boils, pour it into a container with funchose and cover with a lid. Leave until the product becomes transparent (about 7 minutes).

2. Peel the onion and remove the top layer of carrots with a knife. We wash the vegetables. Cut the onion into half rings and chop the carrots on a grater.

3. Drain the water with funchose into a colander and rinse it with cool water. We wait until the excess water drains.

4. Remove films and fat from the fillet, rinse and place on a paper towel. Let's dry. Cut into cubes.

5. Clean the champignons (cap and stem separately). Cut and rinse with warm water. We remove the seeds and white insides from the pepper. Cut into strips.

6. Turn on the stove and place a frying pan with vegetable oil on it. Heat for a couple of minutes and add the onion. Fry until it becomes transparent. Next we send the carrots. Mix it with the onion and fry, stirring constantly, for another 3-4 minutes.

7. Pour the meat into the frying pan and continue to fry it along with the onions and carrots until a crust forms. Now it’s the turn of mushrooms and peppers. Add them and fry for another 5 minutes over medium heat. Pour soy sauce over the ingredients, sprinkle with sugar and pepper. Fry until the liquid evaporates.

8.Reduce the heat and cook the dish for another 5 minutes until complete. Sprinkle with garlic and simmer for about another minute. Add funchose and mix with the contents of the pan. Turn off the stove and remove the pan from the burner.

9. While the dish is cooling, wash and dry the greens. Finely chop it. Place funchose with chicken, mushrooms and vegetables on plates, sprinkle with herbs.

Bon appetit!

Funchoza with chicken, cucumber and bell pepper

The dish is suitable for a light lunch with the family or a holiday table. It turns out to be very satisfying and at the same time does not burden the stomach, since the recipe includes chicken meat.

Cooking time – 1 hour.

Cooking time – 50 minutes.

Number of servings: 4.

Ingredients:

• Chicken breast – 300 gr.
• Funchoza – 100 gr.
• Sweet bell pepper – 100 gr.
• Onions – 100 gr.
• Carrots – 100 gr.
• Fresh cucumber – 100 gr.
• Vegetable oil – 40 gr.
• Green onion – 15 gr.
• Salt - to taste.
• Pepper - to taste.
• Water – 1 l.

Cooking process:

1. Examine the chicken fillet for the presence of veins and cartilage, remove them and rinse the meat under running warm water. Afterwards we lay out paper towels on the work table. Place the chicken fillet and dry it slightly so that there are no pieces of paper left on the meat.

2. Cut the chicken into medium-sized cubes. Place them in a deep container, add salt and pepper. Lightly mix the ingredients and cover the bowl with the contents with cling film. We put it in the refrigerator. When the meat is marinated, it will become richer and more delicious.

3. Peel the onions and carrots. We wash them and chop them. Cut the onion into pieces and grate the carrots.

4. Remove the insides of the pepper and wash it, also wash the cucumber and remove the “tails” on both sides.Cut the pepper and cucumber into strips. Wash the green onions with warm water and chop them finely.

5. Turn on the stove and place the frying pan on the burner, pour in a little oil and distribute it along the bottom of the container. Pour the meat into the pan and fry for 5 minutes. When the meat turns white, simmer it for about another minute. Turn off the stove and remove the frying pan. Place the meat in a separate bowl.

6. Turn on the stove again and place the frying pan on the burner. Add oil. Heat a frying pan with oil. Add onion. Fry it for about three minutes. Stir constantly. Next, add the carrots and sauté together with the onions for three minutes. Add pepper and cucumber and fry for about 4-5 minutes.

7. Now let’s prepare boiling water for the funchose. Place a pan of water on the burner and turn on the stove. Place the noodles in a separate pan. When the water comes to a boil, pour in the funchose. Wait 5 minutes and drain into a colander to drain excess liquid.

8. Add all the vegetables and meat to the noodles. Pour soy sauce evenly and sprinkle herbs over the finished dish.

Bon appetit!

Delicious funchose with seafood at home

To make the dish tasty, you must first prepare the seafood, and then the rest of the products. You can fill funchose with either broth or soy sauce.

Cooking time – 1 hour.

Cooking time – 55 minutes.

Number of servings: 4.

Ingredients:

• Funchoza – 200 gr.
• Seafood – 300 gr.
• Carrots – 1 pc.
• Bell pepper – 1 pc.
• Onion – 1 pc.
• Garlic – 2 teeth.
• Soy sauce – 2 tbsp.
• Vegetable oil – 2 tbsp.
• Water – 1 l.

Cooking process:

1. First, let's deal with funchose. Pour water (preferably filtered) into the pan. Place the container with liquid on the burner. Place a mark on high heat.We are waiting for the water to boil.

2. Place the noodles in a separate container and fill them with boiled water. We wait 6 minutes.

3. Process vegetables (carrots, onions and peppers), peel them under running warm water. Cut the onion into medium-sized pieces. Carrots and peppers – into strips (or grated).

4. Pour some vegetable oil into the frying pan. We put it on the burner. Turn on the stove and heat it up. Pour the vegetables into the pan one at a time and fry for about three minutes. Stir the ingredients during frying.

5. Add seafood to vegetables. Fry for about 7 minutes. Remove the pan with vegetables and seafood and turn off the stove.

6. Drain the funchose and water into a colander and wait for the excess moisture to drain. Add the contents of the pan to the noodles and stir. Sprinkle with soy sauce. Divide into portions and serve.

Bon appetit!

Step-by-step recipe for preparing salad with funchose and squid

In Asia, salad with funchose is eaten a little differently. We are used to mixing all the ingredients, but Asians put the food on different plates and mix them according to their taste preferences.

Cooking time – 1 hour 10 minutes.

Cooking time – 1 hour.

Number of servings: 4.

Ingredients:

• Squid (boiled) – 50 gr.
• Onions – 50 gr.
• Green onion – 50 gr.
• Carrots – 50 gr.
• Fresh cucumber – 50 gr.
• Ground pepper – ½ tsp.
• Hot sauce – ½ tsp.
• Soy sauce – ½ tsp.
• Fish sauce – 2 tsp.
• Apple cider vinegar – 1 tsp.
• Garlic – 2 teeth.
• Funchoza – 50 gr.
• Water – 1 l.

Cooking process:

1. To prepare the salad, squid can be either canned or scalded several times in a pan of boiling water.Transfer the squid from the jar or pan to a cutting board and cut first from the wide edge, and then from the tentacles.

2. Take a deep bowl and put pieces of squid into it. Drizzle with a small amount of soy sauce.

3. Mix the ingredients in a bowl.

4. Pour water into an electric kettle or saucepan. Bring water to a boil in a kettle or on the stove. Place the funchose in a separate container and fill it with boiling water.

5. Cover with a lid and leave for 5-7 minutes.

6. After a while, drain the water with funchose into a colander and leave for a while. It is necessary that all liquid glass. Then rinse the funchose with cold water.

7. Take a plate and place chilled noodles on it.

8. Peel the carrots and rinse them under running warm water. Grate it or cut it into strips. We also wash the cucumber and cut it into bars.

9. Place the chopped vegetables in a ziplock bag, pour over all types of sauces and pepper. Peel the garlic and cut two cloves into small pieces. We also add the garlic to the bag and close it.

10. Beat the contents of the bag with a meat mallet so that they release the juice and the salad is richer.

11. Pour vegetables with seasonings into a salad container.

12. Next we send the noodles (they are very long, so they can be cut with scissors).

13. Add squid to the noodles and vegetables.

14. Mix all the ingredients and serve the salad.

Bon appetit!

A simple and tasty recipe for funchose with beef and vegetables

Funchoza with beef should be eaten immediately and not left for the next day. Otherwise, the dish will lose its taste. Each housewife chooses vegetables for noodles at her own discretion.

Cooking time – 1 hour 20 minutes.

Cooking time – 1 hour 10 minutes.

Number of servings: 4.

Ingredients:

• Funchoza – 100 gr.
• Beef – 350 gr.
• Tomato – 2 pcs.
• Cucumber – 2 pcs.
• Sweet bell pepper – 1 pc.
• Green onion – 30 gr.
• Garlic – 3 teeth.
• Ground red pepper – 2 tsp.
• Coriander – 1 tbsp.
• Salt - to taste.
• Apple cider vinegar - to taste.
• Water – 1 l.
• Vegetable oil – 4 tbsp.

Cooking process:

1. Let's start peeling vegetables. Trim the edges of the cucumber and remove the seeds inside the pepper. Wash the vegetables (cucumbers, tomatoes, peppers) and place them on a plate. Take a cutting board and a sharp knife. We begin to cut the vegetables into thin strips one by one.

2. Place the chopped vegetables back on the plate and leave for a while. We peel the garlic from the husks and films, cut it into small pieces and pour it into a separate small bowl or gravy boat. Sprinkle the garlic with red pepper, coriander and salt. Sprinkle with apple cider vinegar.

3. Turn on the stove and place a frying pan with vegetable oil on it. Heat it for a couple of minutes and pour it into the sauce. Mix the ingredients until smooth.

4. The sauce is ready. Let's get down to funchose. Pour water into the kettle and bring to a boil. Place the noodles in any deep container and fill it with boiling water. Cover with a lid. Usually the funchose is “cooked” for 5-7 minutes.

5. Place a frying pan with vegetable oil on the switched on stove. Let it warm up for a few minutes while you cook the beef. We remove the meat from veins and films. Rinse in warm water and place on a cutting board. Using a sharp knife, cut the meat into bars.

6. Place the meat in a heated frying pan and fry. Salt and sprinkle with coriander. Add a little water and simmer covered.

7. Pour the transparent funchose with water into a colander, drain the water and transfer the noodles to a dish.Add stewed beef and vegetables. Wash the green onions and cut into pieces. We send to other products. Pour over the sauce and stir. Serve funchose with vegetables and meat on the table.

Bon appetit!

Funchose salad with chicken, vegetables and teriyaki sauce

If you need to prepare a dish very urgently and you don’t have teriyaki sauce on hand, you can always replace it with soy sauce or spices. It is not necessary to use champignons; you can choose other mushrooms.

Cooking time – 1 hour 30 minutes.

Cooking time – 1 hour 20 minutes.

Number of servings: 5.

Ingredients:

• Funchoza – 200 gr.
• Chicken breast – 1 pc.
• Champignons – 18 pcs.
• Sweet bell pepper – 1 pc.
• Onions – 1 pc.
• Leeks – ½ pcs.
• Cherry tomatoes – 7 pcs.
• Salt – 1 tsp.
• Vegetable oil – 1 tbsp.
• Teriyaki sauce – 1 tbsp.
• Garlic – 3 teeth.
• Pepper - to taste.
• Sesame - to taste.
• Water – 1-2 l.

Cooking process:

1. Inspect the chicken breast. If there are veins and films, remove them. We thoroughly wash the meat with warm water and cut it into oblong pieces with a sharp knife. Place the meat on a plate.

2. Peel the skins of the champignons, immediately chop them and place them in a deep bowl or colander. Rinse thoroughly under running water to remove dirt and debris.

3. Cut the pepper into two halves. Remove the core. Prepare cherry tomatoes and leeks. Wash them with warm water and cut them. Onions - in rings, tomatoes - in halves, peppers - in strips.

4. Peel the onions and chop them using machinery or by hand. You can cut the onion into half rings. Depends on your personal preferences.

5. Place the funchose in a separate deep container. Pour water into a saucepan and bring it to a boil on the stove.Pour boiling water over the noodles and cover with a lid. Leave for 5-7 minutes. After a while, drain the finished noodles into a colander and wait a few minutes for the liquid to drain.

6. Place a frying pan with vegetable oil on the stove. Let it warm up. Add chopped onion and fry for a couple of minutes. Then add mushrooms and mix. Fry until golden brown (this stage takes about 10 minutes).

7. Add vegetables to the mushrooms and onions. Fry for 2 minutes, stirring constantly.

8. Remove the garlic from peels and films. Crush the garlic with the plate of a knife. Add it to the pan. Next we send the chicken. Salt, sprinkle with sesame seeds and seasonings to taste.

9. Mix all ingredients. Place the prepared funchose in a frying pan and stir, pour teriyaki sauce over the finished dish.

Bon appetit!