How to cook funchose 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, funchose was considered a delicacy, but today it can be purchased at any supermarket. First and second courses, salads are prepared on the basis of transparent noodles. Bean starch is a part of funchose, but some unscrupulous manufacturers prepare the product from corn or potato raw materials. Consider the most delicious recipes, give step-by-step instructions, highlight the main aspects.

Preparatory process

Purchase. As mentioned earlier, today transparent noodles can be purchased everywhere, but when choosing it is worth paying attention to the density of pasta and their color. High-quality funchose has a translucent structure with a slight 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 dregs, - refuse to purchase. If possible, evaluate the smell, it should not be repulsive.

Storage. Due attention must be paid to the storage of funchose. Send the product to a cabinet with good air circulation. In this case, the place should be cool and dark. Otherwise, the noodles will become damp in a short time, it will lose its useful qualities and become unusable. If possible, immediately after purchase, transfer funchose to a hermetically sealed container or glass jar with a lid.

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

How to cook funchose

1. Particularly accurate should be when boiling noodles. Depending on the density of the products, you can pour boiling water over the funchose, and then wait 5 minutes. If the thickness of the noodles varies between 5-8 mm., It is better to boil it in a 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 will soften.
2. Funchoza may stick together during cooking. To eliminate such effects, add vegetable oil to a container with boiling water, stir and salt. Only then send the funchose to steam / cook. To properly assess readiness, focus on the structure and shade of funchose. If the product is properly cooked or steamed, it will be soft on the outside, but crispy on the inside. In this case, the products have a completely transparent base.
3. In supermarkets you can find noodles that are wrapped in so-called “nests”. When cooking, consider important features. For example, 100 gr. pasta accounts for 1 liter. water, 20 gr. chopped salt and 40 ml. vegetable / olive oil. After cooking, send the composition to a colander, pour over melt or ice water. It is this cooking process that allows you to achieve the desired consistency ("al dente").

Funchoza with vegetables: a classic of the genre

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

1. Wash the carrots, peel it. Rinse cucumbers and bell peppers with running water, clear the seeds of the latter.
2. Cut the cucumbers and carrots into thin half rings / rings, chop the bell pepper into strips. To get an aesthetically beautiful dish, cut the vegetables with translucent slices. Use a well-sharpened knife for these purposes.
3. Boil or steam funchose according to the instructions above. Send the noodles into a bowl, add the bell pepper to it, remember with your hands so that the juice comes out. Pass the garlic through a press, chop the dill and place the ingredients in a container with funchose. 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 the present funchose, pour the sauce and mix thoroughly. Wait another half an hour for the salad to soak. Serve as a side dish, salad, or self-starter. Before use, you can decorate the dish with sesame seeds, fried in a dry pan.

Funchosa with Beans

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

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

Funchoza with mushrooms

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

1. Send the dried mushrooms into a deep bowl, pour boiling water over it and leave for a quarter of an hour. After the set time, strain, leave the broth, and finely chop the mushrooms.
2. Dice the onions into cubes. Mushrooms / oyster mushrooms cut into thin slices along the legs. Pour the vegetable oil into the pan, fry the onions until soft, then immediately add the mushrooms and dried mushrooms (previously soaked).
3. Fry the onion and mushroom mixture until golden brown until the ingredients are crusted. In the cooking process, pepper and salt the mushrooms, optionally add spicy spices to enhance the taste.
4. When the mushrooms reach the desired consistency, pour in the heavy cream and mix everything thoroughly. If you have purchased too liquid a dairy product, add 15 g. wheat flour, do not allow lumps to appear.
5. Cook funchose in a convenient way. You can steam it or boil it with the addition of salt and vegetable oil. Do not rinse the noodles, immediately send it to a pan with mushrooms and cream.
6. If you notice that the dish is not enough liquid, pour in some water that remains from soaking the mushrooms. Introduce it gradually, continue to stew the dish.
7. After about 5-7 minutes, turn off the hotplate, apply funchose with mushrooms with forceps, garnish with chopped dill. Optionally, add garlic passed through the press to the dish, and use pickled mushrooms instead of fresh mushrooms.

Shrimp Funchosa

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

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

Funchoza with an egg

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

1. Beat the eggs in a deep bowl or in a plastic bowl, pour in the milk, beat the composition with a mixer or whisk. Heat the pan to the maximum mark, grease with vegetable oil and pour the mixture there.
2. Reduce the heat to a minimum, cover, simmer the eggs until they catch. After that, turn the omelet over, fry well. Cut into strips.
3. Wash the tomatoes, remove the stalks, chop the tomatoes into cubes. Wash the cucumbers and cut the butt, chop in half rings or rings. Peel the bell peppers from the seeds, cut into translucent slices. Combine tomatoes, peppers, scrambled eggs and cucumbers.
4. Cook the funchose. You can pour boiling water over it or cook it according to the instructions. Mix noodles with vegetables, start cooking Korean yannem dressing.
5. Combine granulated sugar, salt, red pepper (ground) into one loose mixture. Pour in 30 ml. boiling water, wait 7 minutes until complete swelling, stir occasionally.
6. Peel the garlic and pass it through a press, add to the previous mixture, mix. Pour soya sauce into the pasta, then season the cooked pasta with funchose. Serve as a salad or side dish.

Beef Funchoza

• beef pulp - 280 gr.
• ready-made funchose - 250 gr.
• carrots - 1-2 pcs.
• green radish - 1 pc.
• onions - 1 pc.
• soy sauce - 65 ml.
• fresh dill - 10-15 grams
• garlic - 3 cloves
• ground black pepper - 1 pinch

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

Turkey Funchoza

• turkey (fillet) - 2 pcs.
• funchose - 80 gr.
• green beans - 125 gr.
• broccoli - 0.5 pcs.
• cashews or pine nuts - 80 gr.
• garlic - 2-3 prongs
• leek - 1 pc.
• olive oil - 75 l.
• soy sauce - 45 ml.

1. Boil bean noodles (funchose) or pour boiling water over it according to cooking technology. Strain through a colander, pour over melt or very cold drinking water, leave to drain for 5 minutes.
2. Cut the "butt" of the green beans, chop the pods into 3 equal parts. Sort broccoli for inflorescences. Pour water into the pan, pepper and salt, wait for the boil. When the first bubbles appear, send broccoli and green beans there, cook 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 over low heat.
4. After you bring the meat to the desired state (crispy on the outside, soft inside), chop the nuts and add to the turkey. Pass the cloves of garlic through a crush, send to the pan, mix everything.
5. Stew the mixture under the lid for about 5 minutes, then add 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 hotplate, add soy sauce and boiled / steamed noodles. Stir the dish, cover and let stand for 15 minutes. Serve warm or cold.

It’s easy to cook gourmet foods based on funchose, if you follow the practical recommendations. Consider recipes with turkey, beef, broccoli, green beans, and fresh vegetables. If desired, replace shrimp with other seafood, experiment.

Video: Korean Fungose ​​Salad