Funchoza is a traditional product of Pan-Asian cuisine, the so-called glass noodles, which becomes translucent after cooking. Also called dishes with this product, they are very popular in China, Korea, Japan, Vietnam and other countries of the Asia-Pacific region.
“Glass” noodles are made from mung bean starch; starches from other plants or mixtures thereof (potatoes, yams, cassava, corn, but not rice) are less commonly used. Funchoza is served with various additives, these can be vegetables, mushrooms, seafood.
We'll tell you how to cook funchose with shrimp.
We will cook both the “glass” noodles and the shrimp separately.
About the choice of shrimp.
Shrimp are sold fresh frozen, already slightly cooked or raw, less often fresh. When purchasing this product, be sure to check its freshness and look at the appearance, smell and labels on the packaging.
Boil or fry the shrimp for 5-10 minutes until they turn pink; if cooked, you can remove the meat from the chitinous shell; fried ones are usually served.
Spicy funchose salad with shrimp and vegetables – recipe
Calculation for 2 servings
Ingredients:
- funchose – 150 g;
- medium shrimp (cooked, peeled) – 10 pcs.
- sweet pepper – 1 pc.;
- avocado – 1 pc.;
- cucumber – 1 pc.;
- sesame seed – 1 tbsp. spoon;
- wild garlic - 5 leaves or 2 shoots of young garlic;
- green onions - 3 shoots;
- sesame oil - 2 tbsp. spoons;
- lime juice;
- hot red pepper;
- greens (cilantro, parsley, basil, lemongrass).
Preparation
Cut the cucumber into thin slices, sweet pepper into strips, avocado pulp into cubes. Chop wild garlic, onion and other greens. Combine all these ingredients in a bowl and mix.
Mix the sauce: combine sesame oil with lime juice, add soy sauce and crushed garlic, season with hot pepper.
Pour cold water over funchoza, cook in boiling water for 4 minutes, quickly drain in a colander and rinse again with cold water.
Place a portion of funchose on each plate, and a vegetable mixture on top or next to it. Pour sauce over everything. Place the shrimp beautifully on top. Serve with rice vodka or fruit wine.
A light dinner or a fresh snack - that’s what funchoza with shrimp is! Try it at home with tomatoes, broccoli, mussels or squid.
Funchoza with shrimp is a very simple and tasty dish that will appeal to lovers of Asian dishes and those who love shrimp. A salad of shrimp, vegetables and funchose turns out light, juicy and bright. It’s nice to put such a dish on a holiday table!
- Funchoza (“glass” noodles) – 200 g
- Boiled-frozen shrimp – 200 g
- Carrots - 1 pc.
- Bell pepper - 1 pc.
- Fresh cucumber - 1 pc.
- Soy sauce - 2 tbsp. spoons
- Sesame oil - 1 tbsp. spoon
- Rice vinegar - 1 tbsp. spoon
- Garlic - 1 clove
- Chili pepper - 1 pc.
- Sesame - 1 teaspoon
Funchoza should be prepared according to the instructions on the package. My funchose needs to be poured with boiling water for five minutes, and then thrown into a colander to drain all the liquid.
Let's prepare a dressing for funchose with shrimp. To do this, mix soy sauce, rice vinegar, sesame oil, finely chopped chili peppers and garlic.
Pour the dressing over the funchose and stir well.
Grate the carrots and cucumber on a Korean carrot grater. If you don’t have one, then simply cut the vegetables very thinly into strips, as the bell pepper is cut in the photo.
Place the vegetables in a bowl with the funchose and mix all the ingredients of the dish well with your hands again.
While the vegetables and funchose are soaked in the dressing, we will peel the shrimp from their shells, remove the intestinal veins and boil the shrimp in salted water for 3-4 minutes. Drain the shrimp and place them in a bowl.
Add sesame seeds and mix the salad again. Place the funchose with shrimp and vegetables in the refrigerator to cool and set for 30 minutes.
Funchoza with shrimp is a self-sufficient dish. Serve it as a salad or cold appetizer.
Bon appetit!
Recipe 2: delicious funchose with shrimp and vegetables
- 150 grams rice noodles
- 1-2 carrots
- 1 onion
- 300 grams of shrimp
- ½ bell pepper
- 2 cloves garlic
- Soy sauce
- Vegetable oil
- Ginger root -30 grams
- Greenery
- Barberry or cumin
- Salt to taste
Boil and peel (if they have not been peeled beforehand) the shrimp.
While the shrimp are cooking, pour boiling water over the funchose and leave for 5-7 minutes until transparent.
Make a gas station. To do this, you need to cut the onion into half rings, and the carrots and pepper into strips. Grate the ginger on a fine grater. Place everything in a frying pan and fry for 3-5 minutes.
Season the mixture with spices, add finely chopped garlic. Add shrimp to vegetables, adding soy sauce. Stir and cook for 3-5 minutes. Place in portions on a plate and garnish with herbs. You can add a little oil.
Recipe 3, step by step: shrimp with funchose and cherry tomatoes
The recipe for salad with funchose and shrimp is extremely simple and does not require any complex ingredients.
- fresh shrimp – 300 g
- funchose – 120 g
- red pepper - 1-2 pcs (sweet)
- cherry tomatoes – 5 pcs.
- garlic – 2.5 cloves
- lilac onion – 1 pc.
- cilantro – 30 g
- lemon – half 1 piece
- soy sauce – 2.5 tbsp. l.
- sesame oil – 2 tbsp. l.
Pour boiling water over the funchose. Then you need to cover it with a lid and let it brew a little (if it is thinner than 0.5 mm). If the funchose is thicker than 0.5 mm, it must be boiled for several minutes.
Boil the shrimp (place in boiling water for a maximum of 4 minutes), drain in a colander and leave for a few minutes until all excess liquid disappears. Then they need to be cleared of their shell and the intestinal vein removed.
Dry the washed peppers and cut into thin strips.
Cherry tomatoes must be washed, dried, and then cut into 4 pieces.
Peel the onion and cut it into half rings.
Make the salad dressing:
- finely chop the cilantro,
- pour in sesame oil,
- pour in soy sauce,
- add garlic
- squeeze the juice of half a lemon,
- pour in a couple of tablespoons of water in which the funchose stood,
- Mix all the ingredients for the sauce thoroughly and simmer for a few minutes.
Place all the salad ingredients into a salad bowl in random order - shrimp, funchose, cherry tomatoes, red pepper, lilac lettuce.
Pour the prepared dressing over the salad and then mix all its components. It is necessary to let the salad brew for some time.
Recipe 4: funchose with tiriyaki sauce and shrimp
We suggest you prepare funchose with shrimp and vegetables. This dish turns out very tasty, and it cooks quite quickly! Ideal for a light dinner.
- Shrimp - 100 grams
- Funchoza (bean noodles) - 100 grams
- Bell pepper - 1 piece
- Carrots - 1 pc.
- Onion - 1 piece
- Teriyaki sauce - 1 package or soy sauce to taste
- Oil for frying
- Salt to taste
Funchoza with shrimp and vegetables is cooked over high heat and very quickly, so you need to prepare all the components of the dish in advance. We will use shrimp unpeeled, so they must be cooked in advance. There is no need to defrost the shrimp first. Pour water into a saucepan, put shrimp in it, add a little salt and let it boil. After boiling, cook for another 1-2 minutes, then drain the water and rinse the shrimp under cold water. Then we remove the shell.
Let's prepare the vegetables. Peel the bell pepper, wash it and cut it into fairly large strips. We also peel the carrots, wash them and cut them into large strips. Cut the onion into half rings.
We will use Sen Soy funchose, but of course you can use any other one. Funchose must be prepared according to the instructions on the package. We put it in a saucepan and poured boiling water over it. Let it stand under the closed lid until the funchose becomes transparent. Then the water must be drained and the funchose rinsed with cold water.
As we already wrote, the dish is cooked over high heat. Pour oil into the frying pan, let it heat up well, and then lay out the prepared vegetables. Fry the vegetables for about 3-4 minutes, stirring.
We will season the dish with ready-made Teriyaki sauce of the same brand as the funchose. You can buy any other sauce for Japanese dishes to suit your taste, or use regular soy sauce to taste.
Add sauce and shrimp to the fried vegetables, stir fry for about 1 minute.
Then add our funchose and mix well.
The dish turns out very tasty! The funchoza is soaked in the sauce, and the shrimp add an unusual taste! Bon appetit!
Recipe 5: funchose with fried shrimp (step-by-step photos)
A simple and quick way to impress your friends and family with your culinary skills. Shrimp in itself is already a delicacy, but if you fry them with a side dish in the form of bean noodles (funchose), you will be licking your fingers!
- 500 gr. frozen shrimp
- A pack of bean noodles (funchoza)
- Soy sauce
- Onions 1 pc.
- Green onions
- Head of garlic 1 pc.
- Black pepper
Thaw the shrimp. To do this, dump them from the pack into a pan with warm water.
The procedure lasts a maximum of 5 minutes, because the shrimp defrost quickly because they are small.
Clean the shrimp. This may take 10 minutes if done with four hands.
Chop the onion and throw it into a hot frying pan with oil to fry.
While the onion is still frying, chop a clove of garlic and add to the onion. Fry the onion and garlic in a frying pan until golden brown.
After the onions and garlic are fried, add the previously peeled shrimp and fry them, stirring for 5-7 minutes. They fry very quickly.
Pour some soy sauce into the pan with shrimp.
Sprinkle with ground black pepper to taste.
While the shrimp are frying, add the funchose to an already boiling pan of water; there is no need to cook it, so just steam it in boiling water for 4 minutes.
After draining the water from the pan, pour the steamed funchose into a frying pan and mix it with the entire fried mass of shrimp.
Chop some green onions and sprinkle them over the funchose with fried shrimp.
Recipe 6: how to make funchose with shrimp and mussels
- frozen mussels - 200 gr;
- king prawns - 200 gr;
- frozen squid - 300 g;
- dressing for funchose - 3 packs;
- funchose noodles - 200 g;
- spices - to taste;
- bay leaf - 3 pcs
I put the mussels into boiling water.
Then king prawns.
And cleaned squid.
She turned on high heat, let the water boil again, then boiled it for exactly 1 minute and threw everything into a colander.
When the seafood had cooled down, I did not coarsely chop the squid
And she peeled the shrimp from the shell.
Boiled seafood is already a finished product, but the taste of fried seafood is even tastier!
That's why I put seafood in a drop of butter.
And quickly lightly fried it.
To prepare funchose, you need to perform a minimum of actions.
Namely, just pour boiling water over it and leave for 3-5 minutes, depending on the desired hardness.
If you hold the funchose longer, it will easily break off right from the chopsticks themselves.
Therefore, I keep the funchose for 3 minutes - then the noodles will retain their integrity and will be long and beautiful.
After steaming, I drain the noodles into a colander and let them drain very well, otherwise water will float in the plate later.
I add a special dressing for funchose to the drained noodles - I will say that this is the most delicious dressing!
There are all sorts of other dressings, say, for asparagus or cabbage - but this is not the same! Not the same taste, not the same aroma! It's not the same!
Therefore, the dressing should be strictly for funchose!
I mix everything thoroughly.
That's all you need, prepared - all that's left is to lay it down.
I prepared this funchose for fishing for myself and my husband, so I put it in containers.
But of course it looks beautiful when laid out on a beautiful platter!
First of all, the funchose is laid out.
Then seafood.
Finally, I drizzled the seafood with Tabasco sauce and sprinkled with white sesame seeds.
Recipe 7, simple: broccoli and shrimp and funchose
A very tasty dish that is prepared in just 10 minutes. Tender, slightly spicy noodles, delicate spicy seafood and broccoli.
The dish is perfectly complemented by ground nuts, giving it a pleasant crunchy note.
- Funchoza: 200 - 300 gr.
- Seafood/sea cocktail (shrimp, mussels, squid, octopus): 350-400 gr.
- Broccoli: 200 gr.
- Soy sauce: 100 ml.
- Ground black pepper: 0.5 tsp
- Chili powder: on the tip of a knife.
- Dried garlic: 0.5 tsp
- Sugar: 0.5 tsp
- Salt: to taste.
- Almonds or peanuts: 60 gr.
Boil broccoli in salted water until slightly al dente. To do this: bring the water to a boil, put the inflorescences into the boiling water and cook them for about 4-6 minutes, depending on the size of the inflorescences.
After the broccoli is cooked, place the cabbage in a colander and pour cold water over it to stop the cooking process.
Steam the funchoza with boiling water for 5-8 minutes; when the funchoza is ready, place it in a colander.
Heat a frying pan with a small amount of vegetable oil and add seafood (I used frozen).
Cook seafood over medium heat for about 5-7 minutes. Drain off excess liquid. Seafood is cooked very quickly so that it is tender, the main thing is not to overcook it.
Add funchose to seafood and mix. Making the sauce: Mix soy sauce with sugar, spices and pepper. Pour the sauce into the funchose, add the boiled broccoli and mix gently again. Cover with a lid and heat for 2 minutes over low heat.
Finely chop the nuts (I have almonds) and add them to the finished dish if desired. You can also add finely chopped green onions to taste. Serve the finished dish hot.
Recipe 8: funchose with ginger and shrimp (with photo)
- Funchoza-½ pack
- Red pepper
- Shrimp 300grams
- Soy sauce
- Garlic - 1 clove
- Ginger small piece
Everything is prepared very quickly, it will take you a maximum of 30 minutes, it would be ideal to prepare if guests are on the doorstep, or you can just pamper yourself on an ordinary day.
Pour boiling water over the funchoza, hold it for literally 3-5 minutes and put it on a plate, the main thing is not to overcook it, otherwise it will become rubbery.
Ideally, it is better to cook in a wok, but if you do not have such utensils, then just a frying pan and a saucepan with a thick bottom will do. We heat the dishes, pour in the oil, and as soon as the oil heats up, immediately lay out our ingredients.
Cut the pepper into long strips and quickly fry in boiling oil for several minutes. Add finely chopped ginger and garlic and quickly fry everything.
, http://rus.menu , http://gotovim-fish.ruAll recipes are carefully selected by the culinary club of the website website
If you like slightly sweet dietary and lenten dishes with a special piquant taste, then funchose with shrimp and vegetables in Japanese Teriyaki sauce is for you. The recipe with a photo of preparation is simple, but very popular among those who have tried this delicious Asian cuisine.
Funchoza is Chinese noodles. In fact, there are many different names for it: glass noodles and starchy noodles. It is actually made from mung bean starch. This vermicelli is lower in calorie content than pasta made from regular flour, so any dishes made from it are considered dietary and low-calorie.
So, for this dish we will need the following ingredients:
- shrimp - 250 grams per serving;
- funchose - 1 package is designed for 4 servings;
- Cherry tomatoes - 250 g per serving;
- garlic - 2-3 heads;
- vegetable or olive oil;
- seasonings, herbs;
- Teriyaki sauce.
Recipe for funchose with shrimp and vegetables
The shrimp must be thawed (if frozen) and cooked. As you know, any seafood cannot be cooked for a long time, so we immediately remove it with a slotted spoon after the water in which they are cooked boils.
Pour some oil (vegetable or olive) into a frying pan and finely chop the garlic into it. The garlic should fry slightly until golden brown.
Cut the cherry tomatoes into two halves (or 4 if they are large) and add to the garlic. Simmer for about 5 minutes. You can lightly crush the tomatoes with a slotted spoon so that they release juice.
When the mass has become more or less homogeneous, add shrimp to the pan as in the step-by-step photos above.
Mix everything well. Simmer for five minutes.
After this, add 2-3 tablespoons of Teriyaki sauce (you can add more to make the taste richer). All this should simmer for another 2-3 minutes.
At this time, take funchose and add hot water to it. Leave for 7-8 minutes.
Note: or you can put it in boiling water for a couple of minutes. As in this delicious recipe - salad with funchose and vegetables.
After this time, carefully use a slotted spoon to transfer the already “cooked” noodles into the frying pan along with other prepared ingredients (fried tomatoes and garlic with seafood).
Who first invented pasta? Italians, most likely, you will think, but you will be wrong. The people of the East were the first to do so. And the famous Marco Polo, after his travels, brought it for the first time to Europe, where the idea of making it from flour and water took root. Funchoza - noodles made from rice or bean flour. Let's find out how funchoza is prepared. With shrimp and other seafood, sweet peppers and oriental seasonings, this dish is very popular in the cuisine of the peoples of the East.
In Russia, these thinnest noodles are sometimes called “glass noodles.” But to be completely accurate, it should be noted that after cooking it is the bean noodles that look glass-transparent, while the rice noodles become milky white. Elastic funchose with shrimp is a dish worth mastering its preparation.
Today, funchose has become a fashionable product, rice noodles are freely sold in many stores, and there will be no problems with shrimp and other exotic ingredients. It's not difficult to prepare, but you get a real fireworks of flavors in one plate. So let's get started.
Funchoza with shrimp - recipe and cooking instructions
To prepare funchose, a little-known product for us, it is important to familiarize yourself with some of the features of its preparation.
When choosing noodles in a store, pay attention to the following characteristics: density, color and smell. Color should be slightly grayish. The smell is an almost imperceptible light aroma of nuts and beans. Density - must be brittle and brittle, regardless of its thickness.
If the funchose looks sticky, cloudy, bends easily, or has foreign odors, then it is better to refuse to purchase such a product. Most likely, you won’t get a tasty dish from these noodles.
How to store funchose?
Keep it in a well-ventilated but dry place in a tight paper bag or glass jar with a loose lid. Protect it from dampness, as it quickly absorbs moisture. Also keep the rice noodles away from the aromatic seasonings to prevent them from being absorbed.
How to cook funchose correctly?
Before the funchose is combined with shrimp and other ingredients, it must be properly boiled.
It all depends on the thickness of the noodles.
If the funchose is very thin (0.5 mm in diameter), then just pour boiling water over it and let it stand for no more than 5 minutes.
If the thickness of the noodles is more than 0.5 mm, then boil it like pasta, but only for 3 or 4 minutes.
So, take a pan into which you pour water at the rate of 100 grams. funchose one liter of water, a teaspoon of salt and a tablespoon of vegetable oil so that the noodles do not stick together during cooking. Boil the water.
Pass a thick thread through the skein of noodles and tie with a ring. Place in boiling water.
How to determine if funchose is ready?
If transparency and a characteristic grayish color are observed, while the funchose is soft but slightly crunchy, this means that it is ready.
When cooked, remove the noodles by the ends of the thread, drain in a colander, rinse with cold water, shake the noodles, place on a board and cut into pieces (remove the thread).
Now you can finish preparing the “Funchoza with Shrimp” salad:
- in the form of straws (1 bell pepper, small carrot) and fry in vegetable oil;
- add about 10 boiled peeled shrimps and fry everything for a minute;
- a clove of garlic (squeeze), put a few green onions, add soy sauce and sesame oil (to taste);
- Heat the washed, ready-made funchose in a frying pan along with shrimp and vegetables for about a minute;
- When serving, sprinkle with sesame seeds and parsley (finely chopped).
Low-calorie funchose, which helps improve digestion and restore strength, has gained recognition among connoisseurs of good cuisine all over the world. You too will appreciate this wonderful and healthy dish.
If you haven't tried bean noodles yet, we definitely recommend you give it a try! We suggest you prepare funchose with shrimp and vegetables. This dish turns out very tasty, and it cooks quite quickly! Ideal for a light dinner.
- To prepare the dish we will need:
- Shrimp – 100 grams
- Funchoza (bean noodles) – 100 grams
- Bell pepper - 1 piece
- Carrots - 1 pc.
- Onion - 1 pc.
- Teriyaki sauce - 1 package or soy sauce to taste
- Oil for frying
- Salt to taste
Recipe for funchose with shrimp and vegetables
Funchoza with shrimp and vegetables is cooked over high heat and very quickly, so you need to prepare all the components of the dish in advance. We will use shrimp unpeeled, so they must be cooked in advance. There is no need to defrost the shrimp first. Pour water into a saucepan, put shrimp in it, add a little salt and let it boil. After boiling, cook for another 1-2 minutes, then drain the water and rinse the shrimp under cold water. Then we remove the shell.
Let's prepare the vegetables. Peel the bell pepper, wash it and cut it into fairly large strips. We also peel the carrots, wash them and cut them into large strips. Cut the onion into half rings.
We will use Sen Soy funchose, but of course you can use any other one. Funchose must be prepared according to the instructions on the package. We put it in a saucepan and poured boiling water over it. Let it stand under the closed lid until the funchose becomes transparent. Then the water must be drained and the funchose rinsed with cold water.
As we already wrote, the dish is cooked over high heat. Pour oil into the frying pan, let it heat up well, and then lay out the prepared vegetables. Fry the vegetables for about 3-4 minutes, stirring.
We will season the dish with ready-made Teriyaki sauce of the same brand as the funchose. You can buy any other sauce for Japanese dishes to suit your taste, or use regular soy sauce to taste.
