Acoustic drywall Knauf Mazin OptoStroy in Moscow.
Sukiyaki Donburi
I am a big fan of Japanese donburi, especially the rice that is used to make delicious boiled dish eg: sukiyaki donburi. Sukiyaki is a traditional Japanese nabemono (hot pot) where various types of ingredients such as meat, tofu cheese, vegetables, mushrooms, noodles are simmered and poured over delicious broth, and the products are distributed according to the recipe. Sukiyaki is a special dish mainly prepared to celebrate the holiday when everyone sits at the table, socializes and enjoys the meal. Sukiyaki Donburi is mainly intended for " fast food”, in which the dish is served with rice.
Even though traditional sukiyaki is an autumn/winter dish, donburi sukiyaki is an everyday dish that everyone can enjoy throughout the year. You don't have to celebrate a birthday, graduation, anniversary in order to taste sukiyaki. Who wouldn't want to eat a bowl of rice topped with delicious and sweet spices, simmered with beef, vegetables, mushrooms, tofu and noodles? I personally would like to eat it every day!
Making sukiyaki donburi is actually very easy and quick. You can prepare the dish within 30 minutes. It's best to make it and leave it the next day (the flavor develops over night and gets even better). You can store it in any container.
Shrimp Thai Noodle Salad (Yum Woon Sen)
Cellophane noodles, also known as glass noodles, are a kind of Asian noodles made from mung beans. Unlike rice noodles, cellophane noodles have a smooth surface and an elastic structure that is felt in the mouth, and is almost transparent when cooked (hence the name "glass" noodles). Many of my favorite Thai dishes are made with these noodles and Yum Woon Sen is one of them.
While it's easiest to order Yum Wun Sen at any Thai restaurant, I find the homemade version to be much more appetizing. Firstly, I can put as many shrimp as I want in my noodle salad, and secondly, I like to refrigerate the salad before serving. On warm summer days when it's hot, try this recipe. I'm sure you'll love the refreshing taste of this classic Thai salad. You can even make this salad in bulk and then serve it with a barbecue.
Fried noodles with vegetables
This is my vegetable noodle recipe. Instead of using regular vermicelli, rice or noodles, I cook with glass noodles. I love the slightly prim and springy texture of this type of noodle. As vegetables, I use cabbage, carrots, sprouted beans, fresh mushrooms and green onion. This is a simple and modest dish, but I love it, especially when I eat too much meat in a week.
Pork noodles with ginger and coriander
Great Recipe light dinner from appetizing Asian cuisine - noodles with pork.
glass noodles recipes
Recipes with glass noodles: salads, soups, fried noodles
Source: a-may.ru
Shrimp glass noodles (Issue No. 8 of The Right to Eat and Sing on November 17, 2013)
Cooking method:
Glass noodles look beautiful and exotic and are directly associated with Asian cuisine. In finished form, it has practically no taste, but it acquires a crispy, pleasant texture. Glass noodles can not be boiled - just pour water and wait a bit.
Today we will cook king prawns with glass noodles.
Fry half-ringed onion, ready-made Belaya Dacha carrots and a few whole cloves of garlic in a pan in olive oil. Sauté the onion until golden and add tomato paste or fresh tomatoes. Stir, add chopped zucchini and three small pieces of ginger for a sharp taste. It is very important not to salt the vegetables as salt dehydrates the food. Last we will fry the green peas and thinly sliced red bell pepper.
Put the vegetables separately in a bowl and pour a little more into the same pan olive oil. We lightly fry the king prawns in it, just a couple of minutes. As soon as the shrimp take on a light pink hue, remove them from the heat and put them on a separate plate.
The turn of glass noodles has come. Just fill it with boiling water, or boil it in water for a few minutes. Be careful not to overcook the noodles.
Finally, mix the noodles, vegetables and shrimp. Add cilantro or any other greens to your taste and be sure to add sesame seeds. Salt and pepper to taste and serve the dish on plates!
Ordering Ingredients
You can contact the administrator of any Globus Gourmet grocery store and they will collect everything for you necessary ingredients for cooking.
Follow the replenishment of the collection of recipes in our group on facebook and come to us!
Bon Appetit!
Shrimp glass noodles (Issue No. 8 of The Right to Eat and Sing on November 17, 2013)
Glass noodles with shrimp (Issue No. 8 of the program "The Right to Eat and Sing" on November 17, 2013) - a recipe for cooking a dish and ordering ingredients in
Source: globusgurme.ru
glass noodle recipes
All about funchose vermicelli
Vermicelli funchose - what is it? Let's try to understand whether this type of noodle belongs to healthy meals. Many phytons regularly use funchose, knowing about it. useful properties. If your menu does not yet have a dish based on green bean vermicelli, then we advise you to carefully study the article on funchose.
What is it, how to choose, how to store
Funchoza bean vermicelli occupies a special place among exotic Asian dishes. All over the world, this product is valued for its unusual appearance, combination with various products. Glass noodles are a popular dish in Asia, America and Europe. Because of the translucent consistency, the noodles got their name.
Cooking thin vermicelli and preventing it from turning into one lump is a special art. The main ingredient of funchose is mung bean starch. Potato and rice analogues have nothing to do with funcheza. To distinguish glass noodles from corn or potato noodles, pay attention to the strings of vermicelli during the cooking process. The bean-based noodles will not turn white, but will remain translucent.
The origin of funchose is a special story, shrouded in secrets. Since beans are grown in India, Korea, Japan and China, the natives of each of the countries are trying to attribute the invention of funchose to themselves. In fact, it is still unclear where starched noodles were first made.
To cook funchose sen soi vermicelli, you should choose quality product. What do we pay attention to when buying?
- Buy funchose in large retail chains where there are sanitary checks. Unfortunately, small shops can sell not very high-quality goods.
- Be sure to look for a label with Russian text, otherwise no one guarantees the legality of delivery and the quality of raw materials.
- If the product does not contain mung beans, green beans or mung beans, then you want to buy not funchose vermicelli, but sweet potato, corn, potato noodles.
- Do not buy a lot of noodles at once until you are sure that you are not allergic to the product.
High-quality bean vermicelli has a slight nutty smell, and after cooking it remains transparent. Funcheza should be stored in a separate container. The product tends to absorb other flavors, so place the noodles away from the spices. You can put the vermicelli in a paper bag or glass container.
What does it consist of
The composition of the product is simple - just a few components. For the preparation of funchose, mung beans, corn starch, water and peas are used. When all the ingredients are thoroughly mixed, the raw material for glass noodles is obtained.
Knowing what funchose consists of, fitonies use natural noodles in their menu to recuperate after training. delicious product does not contain flavors, flavor enhancers, preservatives.
A useful nutrient contains a lot of thiamine, as well as vitamins B6, E. Among the minerals are calcium, phosphorus, zinc and selenium. An extensive range of trace elements improves the gastrointestinal tract, has a positive effect on the nervous system. Funchoza is known for its properties to remove toxins and reduce the number of fat cells.
calories, nutritional value
If you follow nutrition, then one of the important issues that interests you is the content of BJU in funchose. Glass noodles are used in dietary rations, since the calorie content of ready-made funchose is only 320kC / 100g.
The main components are carbohydrates, the content of which is about 85%. The composition of water is about 13%, the rest is fats and proteins. "Threads of noodles" or dongfen satisfies hunger well. Boiled funchose calorie content is about 90kC / 100g. Low calorie content and high nutritional value are the main advantages of boiled funchose.
Benefit and harm
So, now that we have figured out how many calories are in Korean funchose, let's move on to the useful and harmful characteristics of the product. Let's start with the benefits:
- favorable effect for the figure;
- removal of toxins;
- improvement of digestion;
- stabilization of the heart.
Due to the fact that some manufacturers began to bleach raw materials prepared from other ingredients with lead and pass them off as the original, the product can become life-threatening.
Fortunately, the last scandal on this matter dates back to 2010, so the cases of detection of a harmful substance have not been repeated. You can buy funchose vermicelli in large supermarkets. Do not forget to specify the date of manufacture and ask about the country of origin.
Glass noodles fill you up quickly, so you won't have room in your stomach for vegetables and meats. Myths about miracle vermicelli that should not be believed: visual acuity, strengthening nails and preventing cancer.
Again, do not forget that funchose is a flour product. With excessive use of noodles, you can gain weight, and spicy sauces in the form of seasoning can lead to intestinal disorders.
How to cook at home?
You have purchased funchose vermicelli: how to cook it correctly so as not to spoil the product? If proper nutrition- part of your regimen, then you will surely enjoy hearty noodles.
In the "steam" mode, cook the semi-finished product for 11-12 minutes until fully cooked. Depending on the thickness of the “threads”, the cooking time may vary. To avoid sticking vermicelli, add a little sunflower oil when cooking. You can combine funchose with fish, meat, vegetables, mushrooms and seafood. In addition, vermicelli can be put in soup.
glass noodle recipes
We offer various recipes dishes with funchose to diversify your menu.
Vegetable funchose
The calorie content of the dish is about 580kCl / 100g. The ingredients of the dish are:
- noodles - 0.5 kg;
- pork meat - 0.3 kg;
- carrots - 2 pcs;
- radish - 1 pc;
- onion - 1 pc;
- soy sauce- 1 tbsp;
- garlic - 3 cloves;
- vegetable oil - 1 tbsp;
- salt, spices.
Finely chop the meat - pork or beef. Onions are chopped into rings, and carrots and radishes are chopped into strips. The meat is placed in a pan, fried in oil. Add vegetables, salt and pepper. After a few minutes, squeeze out the garlic and soy sauce.
Funchose is poured into boiling water, boiled for 5 minutes, stirring constantly. Ready vermicelli is washed under cold water and put on a platter. Add meat with sauce and stir. Served warm.
100g of salad with funchose contains only 278kCl. Therefore, there is no reason to refuse such amazing dish! For cooking you need:
- noodles - 0.2 kg;
- meat - 200g;
- cabbage - 50g;
- carrots - 1 pc;
- garlic - 3 cloves;
- radish - 1 pc;
- onion - 1 pc;
- pepper - 1 pc;
- jusay - 20g;
- salt, spices.
The noodles are boiled for 5 minutes and washed in a colander. Vegetables are fried in vegetable oil. The meat is cut into slices and stewed in oil. At the end of cooking add green dzhusai, spices, salt. Spread meat, noodles and vegetables in a salad bowl. The ingredients are mixed and served cold.
Korean style glass noodles
Can be cooked in just 20 minutes tasty dish. Calorie content - only 210kCl / 100g. For the recipe you will need:
- Funcheza - 400g;
- Korean carrots - 200g;
- Soy meat - 100g;
- Radish - 1 pc;
- Soy sauce, paprika and lemon juice.
V vegetable oil fry vegetables for 6 minutes, then add soy meat. Soak the soybeans in hot water to make it soft. The mix is fried for another 5 minutes. Glass noodles are boiled in boiling water for no more than 3 minutes. After straining, let the noodles cool down. Mix ingredients and add seasonings.
Culinary Pairings: The Perfect Frunchoza
Since the noodles have a neutral taste, they can be used as a side dish, added to salads and soups. Do not salt the noodles while boiling. It is better to add all the spices just before eating the bean noodles.
In combination with sweet and sour sauces or marinated vegetable mixes, vermicelli is especially good. Experienced cooks season dishes with funchose with sesame or nut oils. Based on noodles, you can even cook fruit salad. We offer a recipe for dressing for vermicelli.
Korean sauce
To prepare this dressing you need:
- vegetable oil - 500 ml;
- white sugar - 40g;
- vinegar 9% - 160 ml;
- salt, pepper, coriander;
- chili - 5g;
- water - 250 ml;
- garlic - 1 clove.
Water is heated in a saucepan, salt, oil, spices and vinegar are added. Fresh chili is washed, cleaned of seeds. The crushed seasoning is added to the sauce. Grated garlic is also sent there. Bring the mixture to a boil and cool. If desired, you can add coriander, ginger and lemon.
Now the name "frunchose" will not cause you unnecessary questions: knowing what kind of product it is, you can safely start experiments. It is useful for fitonies to expand their culinary horizons so as not to make the menu monotonous.
All about funchose vermicelli
Funchoza vermicelli, what it is: you will learn about the calorie content, composition and storage features of the product.
Fried glass rice noodles (fried funchose). Do you want to surprise your guests with an unusual, simple and fast food, and most importantly - little known to anyone? Then this recipe is for you.
The first time I tried this dish in an Indian family (family from Gujarat), it was delicious snack. A few months ago, I ate this dish in China, and there fried funchose was served as a side dish to the main course.
Recipe Fried Glass Rice Noodles
Compound:
Glass rice noodles (funchose) - 50 gr
Refined vegetable oil for frying 150 ml
Fine salt 5 gr (1 teaspoon)
Ground black pepper 3 gr (1/2 teaspoon)
Dry oregano 2 gr (1 teaspoon)
Step 1 Preparation of funchose
For this recipe, it is necessary to use rice glass noodles - funchose as thin as possible.
Divide the noodles with scissors or a knife into pieces of about 10 cm.
The size depends on what dish you want to cook from this noodle in the future.
If you leave it as an appetizer, then break the “nests” as small as possible (5 cm), if you want to make a side dish for the main dish, then you can make more - 10-15 cm.
Step 2 Roasting
Heat the oil well in a frying pan. The oil should almost burn. You can check the temperature by throwing one string of funchose. The thread should fry, swell and increase in size within 1-2 seconds.
When the oil is hot, carefully place our “nests” of funchose. The noodles should instantly swell up and increase by 3-4 times.
If the oil does not cover all the noodles, then turn the “nest” over after 3 seconds and the noodles will be fried on the other side.
ATTENTION!!! It is very important to heat the oil strongly, otherwise your dish will not turn out.
Step 3 Finish cooking
After frying, remove the noodles and place on a paper towel to drain excess oil.
Fried glass rice noodles are brittle, so you can break them up with your hands or a knife into bite-sized pieces.
What are glass noodles, you ask? This is a product of oriental cuisine that came to us along with tofu soy cheese and wasabi spicy seasoning. Who does not know, it is nutritious and very unusual dish. Glass noodles do not have a pronounced taste. That is why it is universal - various sauces are well suited to noodles, and fried vegetables, and meat. The process of making glass noodles is not laborious, but it requires a certain amount of time and effort.
Glass (or cellophane) noodles are called glass noodles because, when cooked, they retain their transparency. It is also sometimes called "funchose". Glass noodles are made from starch - rice or maybe bean. The difference is that rice starch noodles after cooking are more like ordinary noodles, which are thin, and bean starch noodles remain completely transparent.
How to cook glass noodles?
- Cooks do not recommend cooking glass noodles. You just need to soak the glass noodles for 5-15 minutes in hot water before cooking, you can even in boiling water. Then the glass noodles are thrown into a colander and allowed to stand for some time so that the water is completely all glass (this is very important, because otherwise the transparent threads of the noodles will become extra soft, they may even dissolve and become a very ugly and poorly cooked mass)
- There are recipes that say that in order to cook glass noodles, you need to throw them into boiling water and cook, of course, stirring for about 3 minutes - no more, so that the noodles do not overcook. Of course, you can also try this method. Although it is more suitable for denser noodles (this is from bean starch) It is not difficult to determine the finished noodles: they should be soft, a little slippery, but not boiled, keep their shape. If you overcook the noodles in hot water, then there is a high probability that they will simply boil.
- When the glass noodles are ready, they need to be cut with scissors. The water with which the noodles are poured can not be salted, because the noodles are then seasoned with quite salty soy sauce. When cooked, glass noodles themselves are almost tasteless, so funchose is an excellent side dish and definitely a great base for recipes. various salads. It can be eaten both hot and cold.
Glass noodles - cooking recipe
- If you want to cook soup with glass noodles, then you need to add it just a couple of minutes before the dish is ready. Don't add early. Do not soak before cooking.
- Also, glass noodles can not be boiled, but deep-fried. The noodles become very crispy and taste good. It also does not need to be soaked before frying.
Glass noodles have a mild, almost imperceptible taste, so they go well with all tastes and aromas. Funchoza is ideal for salads.
GLASS NOODLES AND CHICKEN SALAD RECIPE
What do you need:
100 g glass noodles
200 g chicken fillet
1 bulb
1 large carrot
1 sweet pepper
1 cucumber
2 tbsp chopped green onion
vegetable oil, salt, black pepper - to taste
How to make Glass Noodle Chicken Salad:
1. It is necessary to clean and finely chop the onion. In a well-heated wok, fry the onion in a small amount of vegetable oil.
2. Chicken fillet cut into small pieces and added to the fried onions. The fillet, along with onions, is fried over high heat for 10 minutes.
3. Grated carrots are added to the fried fillet and mixed. Everything is cooked together over medium heat for about 5 minutes.
4. Bell pepper cut into thin strips, cucumber (peeled) into strips.
5. Glass noodles are poured with boiling water for 10 minutes, then leaned back in a colander and washed with cold water.
6. Fried fillet with onions and carrots, chopped peppers, cucumber and green onions are added to the noodles. Salt and pepper are added to taste. The finished salad should cool and infuse for at least 1 hour.
SALAD RECIPE WITH GLASS NOODLES AND BEEF
What do you need:
200 g glass noodles
750 ml water
100 g beef, cut into thin strips
1 onion, finely chopped
1 carrot, grated on a Korean grater
3 green onions, cut into 5 cm pieces
0.5 tsp minced garlic
salt and pepper - to taste
Sauce:
2 tbsp soy sauce
0.5 tbsp Sahara
0.5 tsp sesame
0.5 tsp sesame oil
How to make glass noodle beef salad:
1. Pour boiling water over glass noodles for 10 minutes. Then drain in a colander and rinse in cold water. So that the noodles are not too long, they need to be cut in half with kitchen scissors.
2. Thinly sliced beef is fried over high heat with 2-3 drops of oil, garlic, salt and pepper.
3. Carrots, onions and green onions are fried separately in a few drops of oil, with a pinch of salt and pepper.
4. Mix all ingredients in one large bowl. Add the glass noodles to the bowl and season with the spicy sauce.
Due to the low calorie content (boiled 87 kcal per 100 g), funchose can be used to diet food. But you should not abuse it in the form of salads from a restaurant, as it includes a lot of fatty and high-calorie additives (for example, vegetable oil). You can safely eat salads home cooking with glass noodles, with mandatory calorie counting. You should pay attention to the spiciness of the salad, as spicy and spicy dishes can increase appetite.
Fans of Asian cuisine will surely enjoy the most delicious Thai dish: seafood noodles!
Funchoza(Dung. 粉絲子, Chinese trad. 粉絲, ex. 粉丝, pinyin: fěnsī, pall.: fensi, everyday names - “ glass, starch, Chinese noodles "") - a dish of Chinese, Korean, Japanese and other Asian cuisines,which is made from dry noodles (the so-called glass noodles) seasoned with pickled peppers and jusai, carrots, radishes, onions and other vegetables. Served hot or cold. It can also be served with mushrooms or meat (which is typical for Korean snack japchae)
Glass noodles are usually made from mung bean starch. Less commonly used starch is potato, cassava, canna, yam. In modern production, bean starch can be replaced with cheaper corn starch.
As a rule, glass noodles have a circular cross-section; diameter varies. Sold in dried form. Used in soups, salads, deep-fried dishes. The name "glass noodles" was given because of the translucent appearance that it acquires after cooking.
In Russia, often glass noodles mistakenly called rice.Unlike rice noodles made from rice flour, which after cooking becomes white, almost indistinguishable from spaghetti, starched noodles become translucent, but less resistant to heat treatment. It is in this mixture that the Funcheza salad is made, without turning it into porridge, but leaving the noodle fibers with elasticity and familiar taste.
Valuable properties of funchose
This product is rich in vitamin B, which is required by the human body to strengthen nervous system. Even in funchose there are vitamins of group E, PP, and also minerals (zinc, iron, copper, selenium, calcium, magnesium, phosphorus, manganese). This extensive set of vitamins and minerals is the best way to contribute to the full functioning of the human body.
Vermicelli will be a godsend for all people who want to eliminate extra pounds. The content of funchose contains complex carbohydrates that provide muscles with energy. If you eat funchose every day, you can significantly reduce the consumption of fats and sugar, and this, in turn, will have a very good effect on well-being, a person will become more energetic.
Product value It also consists in the fact that it is rich in amino acids that are required to create new cells. It is also good that this pasta does not contain gluten protein, which leads to the appearance of allergic diseases, and this is very important for all allergy sufferers. The conclusion suggests itself, funchose is safe and useful product for human health.
Traditional vermicelli is used to make soups, but more often it is used in salads. In dry form, the calorie content of this product is 334 calories; in boiled form, funchose has only 87 calories per hundred grams of product.
It is very easy to prepare noodles. You just need to boil it for three minutes, and then rinse in cold water. If desired, it can be lightly fried. They eat funchose as a side dish for meat, fish dishes, and also as a main dish with the addition of vegetables, mushrooms, meat and other foods. You can cook it and use it as you see fit, in this case everything directly depends on your taste preferences.
Calorie funchose
The calorie content of funchose is 320 kilocalories per 100 gr. product. Funchoza belongs to flour products With high calorie. But still, funzocha is recommended for people with overweight problems, because it is made from rice or other types of flour (for example, bean), which means that this product will not harm your figure.
After boiling, rice noodles become milky white, and starch noodles become transparent, which is why they are also called “glass noodles”. It is not at all similar to the wheat that is familiar to us either in structure or taste, but it has no taste as such, it is neutral, only a light, barely perceptible aroma.
By diluting the neutral flavor palette of funchose with bright appetizing vegetable, meat, sea and fragrant-spicy notes, you can cook a lot of amazing culinary masterpieces, especially since this outlandish noodle is good both hot and cold.
There seems to be nothing particularly difficult in preparing dishes from funcose, because in fact it is the same noodles seasoned with sauce, vegetables, meat, seafood, but in order to salivate and want to lick your fingers after a meal, you need to know some culinary subtleties and tricks. And what wonderful salads are obtained from funchose! A real feast of taste!
How to cook funchose
If the funchose is undercooked, it will stick to the teeth, and if overcooked, it will simply become sour. Therefore, funchose should be approached with all seriousness, otherwise cook from it culinary masterpieces will not work.
Depending on the thickness of the “threads”, the noodles are boiled for three to four minutes or simply poured with boiling water. To prepare thin types of funchose (up to 0.5 mm in diameter, similar to Italian pasta“angel hair”), put the noodles in a deep container, pour boiling water over it, close the lid tightly and let stand for about five minutes.
Thicker funchoza is prepared similarly to other types pasta- in salted boiling water, only the cooking time is limited to three to four minutes.
So that the noodles do not stick together, it is advisable to cook them in a large amount of salted water, into which a little vegetable oil should be poured. If the funchose is boiled correctly, it will turn out soft, but a little crunchy.
Most often, on the shelves of stores you can find fnchose in the form of different-sized hanks.
It should be cooked in a special way. Before cooking, we thread a long thin thread through the noodles and tie it into a ring.
We take a deep saucepan, fill it with water at the rate1 liter per 100 grams of noodles, and add a tablespoon of vegetable oil and a teaspoon of salt for each liter.
We lower the connected skein of noodles into boiling water in the center of the pan. Cook funchose for 3-4 minutes, discard in a colander and immediately under a stream of cold water. Then we take the skein by the thread ring, shake it well and send it to the cutting board. We remove the thread, and cut the funchose across the fibers with a sharp knife.
We will need:
40 grams of funchose (1 dry bunch)
one medium carrot
half an onion
a couple tablespoons of vegetable oil with yangneom*
Cooking method:
First of all, prepare the noodles in one of the appropriate ways (see above). We chop carrots or rub on a special grater for carrots in Korean. Mix the heated vegetable oil with yangnyom and add to the carrots.
You can also use ready-made dressing for Korean carrot, although it is much more interesting to try to do it on your own.
Yangnyom- acute korean dressing for salads and other dishes. To prepare yangnyom, we need: a tablespoon of warm boiled water, 2 tbsp. ground red pepper, three cloves of garlic, a teaspoon of salt and sugar. Pour pepper, salt and sugar into a small container. Fill with water and mix well. We pass the garlic through the garlic press and mix everything again. Yangnyom is ready! It can be stored in a tightly closed jar in the refrigerator and used as needed. Keep in mind that yangneom is a thermonuclear pepper-garlic mixture, so you should add it to dishes very, very little.
Add funchose to the finished carrot and sprinkle the dish with soy sauce. Gently mix all the ingredients so as not to tear the noodles.
We give the dish half an hour to brew and soak, and then treat and treat ourselves. You can safely diversify the proposed recipe by adding finely chopped cucumbers, onions, and meat to funchose with Korean-style carrots. Experiment!
We will need:
100 grams of funchose (rice noodles)
300 grams of shrimp (peeled and boiled)
one red sweet pepper
2 heads of onion
10 grams green cilantro
For refueling we take:
2 teaspoons curry powder
1 teaspoon soy sauce
2 tablespoons lemon juice
2 tablespoons sesame oil
2 garlic cloves
20 grams green cilantro
Cooking method:
Pour funchose with a liter of boiling water and leave for 10 minutes. We throw the finished noodles into a colander. We do not pour out water! We will still need it. Sweet red pepper and onion cut into thin strips.
Prepare the marinade: finely chop the cilantro, pass the garlic through a press. We mix 3 tbsp. funchose water with soy sauce, sesame oil, curry powder, cilantro, garlic and lemon juice. We send the sauce to the fire and boil for literally 2 minutes, stirring vigorously.
Coarsely chop the funchose, mix with shrimp, onion, pepper and the remaining cilantro. Add sauce, stir and enjoy!
Funchoza with mushrooms and sweet pepper
We will need:
250 grams of funchose
250 grams of shiitake mushrooms
1 sweet red pepper
3 tablespoons sesame seeds
3 garlic cloves
2 tablespoons vegetable oil
Cooking method:
Boil or steam the noodles. Pepper and mushrooms cut into thin strips. Soak dried shiitake mushrooms in cold water. Too hard legs of mushrooms are removed. Fry chopped mushrooms with pepper in vegetable oil for about five minutes. Then add the sesame seeds and garlic and fry for another minute or two. Mix with cooked noodles and fry for a couple more minutes. As a final touch, pour in soy sauce, add salt if necessary, mix well and serve hot.
We will need:
100 grams of funchose
turkey fillet, chicken breasts or escalopes - 3 pcs.
150 grams of green beans
small broccoli
3 tbsp pine nuts or cashews
2 garlic cloves
leek
3 tbsp vegetable oil
soy sauce
Cooking method:
Boil rice noodles or pour boiling water and leave for 10 minutes. We discard the finished funchose in a colander and rinse under running cold water.
Cut off the ends of the green beans and cut each pod into several pieces. Break the broccoli into florets. We send the beans with broccoli into boiling water and cook for about 5 minutes.
In a deep frying pan, fry small pieces of turkey in vegetable oil until appetizing golden brown. Then add chopped garlic and nuts to the turkey. We mix. Add boiled beans with broccoli, finely chopped leek and, stirring constantly, fry the turkey with vegetables for about 5-7 more minutes. At the end of cooking, add funchose and soy sauce. Mix well and remove from fire. The salad is light but nutritious. Funchose with turkey and broccoli can be served both fiery hot and cold.
Funchoza with chicken and vegetables
We will need:
70 grams of rice noodles
1 skinless and boneless chicken breast
300 grams vegetable mix: carrot, celery root, cauliflower, Brussels sprouts, leek
2 garlic cloves
ginger root
chicken bouillon
vegetable oil
soy sauce
Cayenne pepper
Cooking method:
Peel and mince the garlic and ginger. From the ginger root we take about 2 centimeters. Fry garlic and ginger in vegetable oil. When the garlic begins to darken, use a slotted spoon to catch it from the oil along with the ginger.
They gave us their piquant flavor and will no longer be needed. chicken breast cut into thin strips and, stirring constantly, fry. Transfer the cooked chicken to a plate and cover with a lid. Diced carrots and celery root along with onions, cauliflower and Brussels sprouts fry for several minutes in the same fragrant oil in which the chicken was fried, adding a little chicken broth.
In the meantime, boil funchose or simply pour boiling water over it. Add chicken to cooked vegetables. Drain the water from the noodles and send it to the pan with the chicken and vegetables. Quickly mix all the ingredients, season to taste with soy sauce and cayenne pepper. Serve the dish hot.
Spicy Korean soup with funchose
We will need:
200 grams of funchose
100 grams of chicken breast
4 cups chicken broth
1 medium zucchini
2 tablespoons soy sauce
1 tablespoon sesame oil
2 garlic cloves
chili pepper, chili paste and spices to taste
Cooking method:
Boil in advance and do not cut too long rice noodles. We send the zucchini cut into cubes into a deep pan. Add soy sauce, sesame oil, finely chopped garlic and chili pepper to taste. Place the saucepan over medium heat and cook until the zucchini is translucent. Then add 4 cups of chicken broth and bring to a boil.
