Seafood cocktail with funchose noodles. Hot funchose with seafood and vegetables - photo recipe, how to cook

10.04.2021

A light dinner or a fresh snack - that's what shrimp funchose is! Try home cooking with tomatoes, broccoli, mussels, or squid.

Funchoza with shrimps is a very simple and tasty dish that will appeal to lovers of Asian dishes and those who love shrimp. Shrimp, vegetable and funchose salad turns out to be light, juicy, bright. It's nice to put such a dish on a festive table!

Funchoza ("glass" noodles) - 200 g
Boiled-frozen shrimps - 200 g
Carrots - 1 pc.
Bulgarian 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 seeds - 1 tsp

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 discarded in a colander so that all the liquid is glass.

Let's prepare a dressing for funchose with shrimps. To do this, combine soy sauce, rice vinegar, sesame oil, finely chopped chili and garlic.

Water the funchose with dressing and alter it well.

Grate carrots and cucumber for Korean carrots. If you don't have one, then just cut the vegetables very thinly into strips, like the Bulgarian pepper is cut in the photo.

We spread the vegetables in a bowl to the funchose and once again mix all the ingredients of the dish well with our hands.

While the vegetables and funchose are soaked in the dressing, we will clean the shrimp from the shells, remove the intestinal veins and boil the shrimp in salted water for 3-4 minutes. Drain the water from the shrimp and place in a bowl.

Add sesame seeds and stir the salad again. We send funchose with shrimps and vegetables for 30 minutes in the refrigerator to cool and brew.

Funchoza with shrimps is a self-sufficient dish. We serve it as a salad or cold snack.

Bon Appetit!

Recipe 2: delicious funchose with shrimps and vegetables

150 grams of rice noodles
1-2 carrots
1 onion
300 grams of shrimp
½ bell pepper
2 cloves of garlic
Soy sauce
Vegetable oil
Ginger root -30 grams
Greens
Barberry or cumin
Salt to taste

Boil and peel (if not peeled beforehand) the shrimp.

While the shrimps are boiling, pour boiling water over the funchose and leave for 5-7 minutes until transparent.

Refuel. To do this, cut the onion into half rings, and the carrots and peppers into strips. Rub the ginger on a fine grater. Put everything in a skillet and fry for 3-5 minutes.

Season the mixture with spices, add finely chopped garlic. Arrange shrimp with vegetables, adding soy sauce. Stir and cook for 3-5 minutes. Place in a plate in portions, garnish with herbs. You can add a little oil.

Recipe 3, step by step: shrimp with funchose and cherry

The recipe for making a salad with funchose and shrimps is extremely simple and absolutely does not require complex ingredients.

fresh shrimp - 300 g
funchose - 120 g
red pepper - 1-2 pcs (sweet)
cherry tomatoes - 5 pieces
garlic - 2.5 cloves
lilac onion - 1 pc
cilantro - 30 g
lemon - half 1 pc
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 a few minutes.

Boil the shrimps (place in boiling water for a maximum of 4 minutes), put in a colander and leave for a few minutes to remove all excess liquid. Then they need to be cleaned of the shell and the intestinal vein removed.

Dry the washed pepper and cut into thin strips.

The cherry tomatoes must be washed, dried, and then cut into 4 slices.

Peel the onion and cut it into half rings.

Make 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 and cook for a few minutes.

In a salad bowl, put all the components of the salad in random order - shrimps, funchose, cherry tomatoes, red peppers, lilac salad onions.

Pour the salad with the prepared dressing and then mix all its components. It is necessary to let the salad steep for some time.

Recipe 4: funchose with tiriyaki sauce and shrimps

We suggest you cook funchose with shrimps and vegetables. This dish turns out to be very tasty, and it cooks quickly enough! Ideal for a light dinner.

Shrimp - 100 grams
Funchoza (bean noodles) - 100 grams
Bulgarian pepper - 1 piece
Carrots - 1 pc
Onions - 1 piece
Teriyaki sauce - 1 pack or soy sauce to taste
Frying oil
Salt to taste

Funchoza in shrimp and vegetables is cooked over high heat and very quickly, so you need to prepare all the ingredients of the dish in advance. We will use shrimps unpeeled, so they must be cooked in advance. You do not need to defrost the shrimp beforehand. Pour water into a saucepan, put the shrimp there, salt a little 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 cleanse the shell.

Let's prepare the vegetables. Peel the bell peppers, wash and cut into rather 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 you can of course take any other. It is necessary to prepare funchose according to the instructions on the package. We put it in a saucepan and poured boiling water over it. They let it stand under a closed lid until the funchose became transparent. Then the water must be drained, and the funchose must be rinsed with cold water.

As we already wrote, the dish is cooked over high heat. Pour oil into a frying pan, let it heat up well, and then lay out the prepared vegetables. Fry vegetables for about 3-4 minutes, stirring occasionally.

We will fill the dish with ready-made Teriyaki sauce of the same brand as funchose. You can buy any other Japanese sauce you like, or use regular soy sauce to taste.

Add sauce, shrimps to the fried vegetables, stirring, fry for about 1 minute.

Then add our funchose and mix well.

The dish turns out to be very tasty! Funchoza is soaked in sauce, and shrimp gives 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. Shrimps themselves are already a delicacy, but if you fry them with a side dish in the form of bean noodles (funchose), you can lick your fingers!

500 gr. frozen shrimp
Pack of bean noodles (funchose)
Soy sauce
Onions 1 pc.
Green onions
Head of garlic 1 pc.
Black pepper

Defrost the shrimp. To do this, we dump them out of the pack into a saucepan with warm water.

The procedure lasts a maximum of 5 minutes, because the shrimp defrost quickly, because they are small.

We clean the shrimp. This can take 10 minutes if done with four hands.

Chop the onion and put it in a hot skillet with oil for frying.

While the onion is still fried, chop a clove of garlic and add to the onion. Fry onion and garlic in a pan in this way until golden brown.

After the onion and garlic are fried, add the previously peeled shrimps and fry them, stirring for 5-7 minutes. They roast very quickly.

Pour some soy sauce into a skillet with shrimps.

Sprinkle with black pepper to taste.

While the shrimps are being fried, pour funchose into a boiling pot with water, you don't need to cook it, so just steam it in boiling water for 4 minutes.

The steamed funchose, draining the water from the pan, dump it into a frying pan and mix it with all the fried shrimp mass.

Chop some green onions and sprinkle them with fried shrimp funchose.

Recipe 6: how to make funchose with shrimp and mussels

frozen mussels - 200 gr;
king prawns - 200 gr;
frozen squids - 300 gr;
dressing for funchose - 3 packs;
funchose noodles - 200 gr;
spices to taste;
bay leaf - 3 pcs

I sent mussels into boiling water.

Then king prawns.

And a peeled squid.

She turned on a strong fire, let the water boil again, then boiled it for exactly 1 minute and threw everything into a colander.

When the seafood cooled down, I did not chop the squid coarsely

And she peeled the shell of the shrimp.

Boiled seafood is a finished product, but the taste of fried seafood is even tastier!

Therefore, I put seafood in a drop of butter.

And quickly fried it lightly.

To cook funchose - you need to perform a minimum of actions.

Namely - just pour boiling water over it and leave it for 3-5 minutes, depending on the desired hardness.

If you hold the funchose longer, then it will easily break straight 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 pour the noodles into a colander and let it drain very well, otherwise water will float in the plate later.

I add a special dressing for funchose to the dripped noodles - I will say that this is the most delicious dressing!

There are all sorts of other dressings, say, for asparagus or for cabbage - but that's not it! Not that taste, not that aroma! It's not that!

Therefore, the dressing must be strictly for funchose!

I mix everything thoroughly.

That's all that is needed, prepared - all that remains is to pack.

I prepared this funchose for fishing for myself and my husband, so I put them in containers.
But of course it looks beautiful when laid out on a beautiful dish!

First of all, funchose is laid out.

Then seafood.

At the end, I sprinkled the seafood with Tabasco sauce and sprinkled with white sesame seeds.

Recipe 7, simple: broccoli and shrimp and funchose

A very tasty dish that takes just 10 minutes to cook. Delicate, slightly spicy noodles, tender spicy seafood and broccoli.
The dish is ideally complemented with ground nuts, giving it a pleasant crunchy touch.

Funchoza: 200 - 300 gr.
Seafood / seafood cocktail (shrimp, mussels, squid, octopus): 350-400 gr.
Broccoli: 200 gr.
Soy sauce: 100 ml.
Ground black pepper: 0.5 tsp
Ground chili: 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 light aldente. To do this: bring the water to a boil, put the inflorescences in boiling water and cook them for about 4-6 minutes, depending on the size of the inflorescences.

After the broccoli has cooked, put the cabbage in a colander and pour over it with cold water to stop the cooking process.

We steam the funchoza with boiling water for 5-8 minutes, when the funchose is ready, put it in a colander.

We heat the pan with a small amount of vegetable oil and lay out the seafood (I have frozen).

Cooking seafood over medium heat for about 5-7 minutes. Drain off excess liquid. Seafood is cooked very quickly so that they are tender, the main thing is not to stew them.

Put funchose with seafood, mix. Making the sauce: Mix the 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.

Nuts (I have almonds), finely chop and put, if desired, in the finished dish. Also, to taste, you can put chopped green onions. Serve the finished dish hot.

Recipe 8: funchose with ginger and shrimp (with photo)

Funchoza-½ pack
Red pepper
Shrimp 300g
Soy sauce
Garlic - 1 clove
Small piece of ginger

Everything is prepared very quickly, the maximum it will take you 30 minutes, preparation will be ideal if guests are on the doorstep, or you can just pamper yourself on a normal 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 overexpose 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 oils, and as soon as the oil heats up, we immediately lay out our ingredients.

Cut the pepper into long strips, quickly fry in boiling oil for several minutes. Add finely chopped ginger and garlic, and fry everything quickly.

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The mysterious name of funchose means just noodles, but not ordinary, but the so-called glass. When cooked, it becomes almost transparent due to the peculiarity of the flour and the very small thickness. In fact, funchose is so thin that it looks like 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 package. Overcooked funchose loses its appetizing appearance, becomes soft and spreads.

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

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

This product is very much loved by followers of vegetarianism, because it has a minimum of calories and is much more useful than ordinary pasta made from wheat flour. For those who count calories and often look at the scales, funchose is a great substitute for the usual pasta.

Funchose is served in cold salads and as a hot snack, 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 sunflower oil to the water, and after cooking, you can put the spaghetti in cold water. Cool quickly and can be used in 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 make funchose salad - 15 varieties

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

Products that make up the salad:

Funchoza - half of the package
Carrots 1 pc
Sweet pepper - 2 pieces
Cucumber - 2 pieces
Blue onion - 1 piece
Vinegar - 1 tablespoon
Parsley
Korean seasoning - 1 tablespoon
Vegetable a little - 1 tbsp.
Soy sauce - 1 tablespoon

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

From seafood, shrimp is present in this recipe, as the most tender. Therefore, we add a little pungency and brightness here with the help of garlic and spices. There is also a hot curry pepper. If you are not used to its taste, it is quite possible to do without it.

You will need the following products:

Shrimp - 500 g
Funchoza - 100 g
Onions - 1 pc.
Sweet pepper - 2 pcs.
Garlic - 1 clove
Fresh cilantro - 20 g
Olive oil - 2 tablespoons l.
Powdered curry - 2 tsp
Lemon - ½ pc.
Soy sauce - 10 ml
Sesame seeds - 1 tbsp l.

How to handle shrimp, you can find out in detail in the corresponding section. There is nothing difficult in this - they need to be boiled, cooled and peeled. Or buy ready-made shrimp, if you are not confused by their price.

So, let's start cooking:

We prepare funchoza exactly in accordance with what is indicated on the package. Alternatively, pour boiling water over it and let it stand for seven minutes. Then drain, cool and chop.
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).
Make a dressing with cilantro, garlic, soy sauce, curry, oil, and lemon juice. Grind and mix everything, let it thicken a little over low heat.
It remains to chop the onion and pepper and you can mix all the products. Leave some sesame seeds to sprinkle on the finished salad.

Take this variant 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 s
paprika 1 tsp
red pepper 0.25 tsp
sesame oil 1 tsp

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

These ingredients are often used in oriental cuisines, they are less popular with us. Try this version of funchose salad - in fact, it turns out to be very tasty.

The list of products 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 the asparagus takes a long time to soak. It is advisable to put it in salted water the day before the intended preparation. Before that, break it a little so that the pieces are about 3-4 cm long. The first water must be drained after a few hours and refilled with water. Now you can leave it overnight.

The cooking sequence is as follows:

Cooking funchose (or just pour boiling water, or cook for a couple of minutes - as written on the pack).
As the funchose cools down, cut all the vegetables from the list into strips.
Preparing the dressing, for which we mix the following ingredients: lemon juice with butter, sugar, soy sauce, spices and garlic.
We mix everything and fill it with dressing.
Now let's give funchose a little time to get some taste from the neighbors, for which we put it in the refrigerator.

When serving, sprinkle the finished salad with sesame seeds - it looks pretty pretty and does not need additional decoration. Although you can complement the look of the salad with a sprig of any available greens.

There are not many products, here they are:

Funchoza.
Legumes.
Vegetables (bell pepper, carrots, garlic, cucumber).
Meat.
Butter.
Rice vinegar.

What and how much to put in a salad, in what sequence to mix, see the video below.

Delight homemade original and very simple salad. Both funchose and mushrooms are prepared quickly, and together they turn out to be very tasty. Try it!

Here's what we need:

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

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

We cook cabbage as for pickling - cut, salt, squeeze until the juice runs out, and mix with chopped carrots.
Cooking funchose according to the instructions.
Fry mushrooms with chopped onions in butter.
Prepare the dressing - mix the soy sauce, pepper, oil and mustard.
Since our cabbage is already salted, no salt can be added to the dressing. Anyway, do it with caution.
It remains to mix all the ingredients together with the dressing and enjoy an 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 way they are prepared - see 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 seed pinch
Vegetable oil to taste

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

Cooking method:

Fry the mushrooms in a skillet with oil, at the end of cooking (before turning off the heat) add Teriyaki sauce. Mix the mushrooms a couple more times and set aside for now.
Let's prepare funchose, which will take us no more than five minutes.
Put green leaves of any lettuce on a serving dish.
Top with halves of cherry tomatoes and mushrooms.
We spread funchose on them and pour everything with soy sauce.
We decorate with sesame seeds, which are very well adjacent (in taste) with funchose.

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

Take the following foods for this recipe:

bell pepper
funchose
hen
carrot
garlic, spices

The whole process is filmed on a video that we invite you to watch.

Cooks quickly and is consumed by households at the same rate. Delicious - try it!

The list of products is as follows:

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

Cooking funchose salad with tuna like this:

Boil funchoza for a couple of minutes or simply fill it with boiling water.
Cut the tomatoes into halves.
Cut the bell pepper lengthwise to make a thin long straw, which we fry in a hot pan with butter.
Mix vegetables with funcolla and fill with a traditional mixture of olive oil, lemon juice, mustard and soy sauce. Add spices as desired.
This completes the preparation of the salad.

There are few products and they are:

pack of funchose
butter
seasoning Universal
green onion
herbs spices
tomato paste

The video below will take only a few minutes of your time, but after watching it, you will not have any questions about making 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
Carrots 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 to work:

Boil or soak funchose.
Simmer the grated carrots in a pan with butter.
We cook mushrooms depending on what you have. If these are dried porcini mushrooms, first let them stand in water (it is better to pour boiling water over it), then fry in butter, at the end add a little milk or cream. After 5-10 minutes, the fire can be turned off.
We take the squids out of the jar and cut into cubes.
We use the liquid remaining in the jar for the sauce - add butter, lemon juice, wine vinegar to it and cook for five minutes over low heat. If necessary, you can dilute the sauce with a little water.
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 make the sauce in double proportions, the salad tastes much better, but also has a pronounced Korean flavor. It will be tasty 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
Bulgarian pepper 2 pieces
Greens 1 bunch
Cucumbers 3 pieces
Vegetable oil 3 tbsp. l.

You can cook a funchose salad with ham in about twenty minutes, although the first time it may take a little more time.

Cooking method:

Cut greens, vegetables and ham into cubes.
We also shorten the funchoza after cooking.
We mix everything with the addition of oil - the salad is ready!

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

Delicious and quick and easy to prepare.

Products:

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

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

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

A little about funchose ... When talking about it, most people often mean rice noodles. However, this is not entirely true. After all, it is not made from rice, but from leguminous starch, often with the addition of starch from other crops. I named my dish “ Funchoza with seafood”, But it is also called glass noodles in many recipes for its transparency, which is not lost in the finished dish.

Before, , learn about its beneficial properties. It is beneficial for digestion with an 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 need the following ingredients:

Funchoza, 150 g.
Chicken broth, 1.5 l.
Carrots, 80 g.
Bulb onion, 30 g.
Ginger root, 1-2 cm.
Seafood, 300 g.
Turmeric.

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

All this seafood cocktail for a glass noodle recipe needs to be dipped in boiling, well-salted water. When the water boils again, count 3-5 minutes. This time is enough for the seafood to reach readiness. After that, you should get them out of the water, let it drain and put it aside.

Next, grind vegetables for Funchoza with seafood.

Chop the onion. Carrots and ginger - grate.

I like to use a fine grater more. So in the dish there is a maximum of the taste of the crushed ingredient, but at the same time the vegetables themselves do not come across, which many do not like.

I continue to tell how to cook funchose with seafood…

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

Cook for another 3 minutes over low heat.

Funchoza with seafood ready. It can be used in two forms: soup or main course. If soup is to your taste, then the dish should be served immediately after cooking. After half an hour, the broth will be absorbed into the noodles and you will get the second dish.

Bon Appetit!

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 its preparation at home for everyone who adheres to a healthy lifestyle, monitors weight, diets, but at the same time wants to eat tasty and satisfying.

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, shrimps, vegetables and spices. It not only emphasizes the taste of the products with which it is cooked, but also absorbs their aroma, making it richer and brighter. That is 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 a photo of Japanese-style funchose with shrimp, vegetables and seafood. And do not be alarmed by the number of different sauces: you can use only one or two (to choose from) without any problems. And instead of sesame oil, you can take any vegetable oil. It will turn out no worse.

This beautiful, light and mouth-watering 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. L.)
(1 tbsp. L.)
(1 tbsp. L.)
(1 tsp.)
(1 tbsp. L.)
(1 tbsp. L.)

Cooking steps

If your shrimps (in this case, royal) 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 it. Peeled and boiled shrimp for funchose with seafood and vegetables will need about half a kilogram.

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

Fry chopped onions and garlic in a pan ( a wok is perfect for this) in 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) into strips.

Cut fresh zucchini into medium bars.

And the celery stalk is in half rings.

All chopped vegetables are thrown into a skillet with onions and garlic and, with regular stirring, fry for five minutes.

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

We prepare the sauces stated in the list of products. If one of them is not available, it's okay: you can even take only soy.

Put steamed funchose to the vegetables, pour in sauces / sauce (soy - 2 tbsp., Fish and oyster - 1 tbsp each, and Worcester - 1 tbsp.), Season with ½ tsp. turmeric and the same amount of dry chili and mix well.

Add 500 g of frozen seafood cocktail (you do not need to defrost it!) And boiled shrimp into the pan, quickly reduce the heat, simmer the dish for about 10 minutes more. and remove from the stove.

After that, we lay out the funchose with vegetables and seafood in portions on plates and put on the table.

Bon Appetit!

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

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

But for our people, they are slightly unusual, and therefore a stereotype arose that everything is very difficult. How can you cook funchose with seafood at home?

Few facts about funchose

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

In the literal interpretation, "funchose" is translated rather strangely - this is " glass noodles».

Its taste is quite neutral, and therefore it 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 cooked, 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, as 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.

Traditional recipe straight from Japan

Traditionally, funchose is prepared with seafood and vegetables. For cooking you will need the following ingredients:

ordinary 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;
2 sweet peppers (preferably 1 red and 1 yellow);
medium-sized zucchini - 1 pc;
1 stalk of celery
special "rice noodles", or funchose (you can buy in any supermarket) - about 100 grams;
various sauces (soy, oyster, fish, Worcester).

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

So, the recipe is as follows.:

The first step is to deal with shrimp. Boil the shrimp and remove the shell. The final weight of the peeled shrimp must be at least 500 grams.
Peel the onion and cut into small rings or half rings (whichever you prefer).
Peel and finely chop the garlic cloves.
Fry the onion and garlic together in a pan. Do not forget to interfere with them constantly. It is advisable to shake the pan every 3 minutes.
At this time, cut the ginger root into small cubes.
We also cut the chili peppers into small cubes.
Cut sweet peppers into strips.
We rinse the zucchini well under running water and cut into small thin cubes.
We need to cut the celery stalk into small half rings.
Now we collect all the vegetables in one pile and place them in a pan, where we have onions and garlic fried.
You need to fry all vegetables over medium heat for no more than 5 minutes. Remember to stir them constantly.
At this time, we take funchose and fill it with boiling water. Leave the noodles aside for 3-4 minutes.
We spread our steamed noodles with vegetables. We mix everything thoroughly several times.
Then we begin to pour in the sauces. Have to take:

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

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

Add shrimp and frozen seafood to the pan.
We make a small fire 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!

Cooking funchose salad

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

Small product list:

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

Let's start preparing the salad:

First, pour boiling water over "glass noodles" or funchose. We leave her alone for 5 minutes. Then we drain the water.
Vegetables, namely carrots, cucumbers and peppers, must be cut into small strips. You can grate on a coarse grater.
We also cut the meat into strips and fry in a pan until tender.
We combine meat and vegetables in one bowl.
Add funchose and all the spices, mix everything thoroughly.
Fill the salad with soy sauce and mix well again.
We send the salad to the refrigerator for a couple of hours or even overnight. The more the salad is infused, the tastier it will be.

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

This salad is non-nutritious, 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 vivacity for the whole day.

Cooking funchose correctly: secrets

Funchoza is rice noodles. In our country, this is not a very popular product. 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 in order to cook it to the desired state. If not cooked, it will be inedible, and if digested, it will soften and turn into porridge. Therefore, many advise to fill 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 ordinary vegetable oil to the water during the process. If you forget to do this, then immediately after cooking, rinse it under running water, like ordinary pasta.
Also, many people simply put the noodles in cold water for 5 minutes. This stops the cooking process and thus the funchose stops sticking together.
The next day, funchose is already tasteless. 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 that rice noodles must be served in string, then it is best to cut them after they have cooked. This will be much easier and easier to do.

Bon Appetit!