What is exotic for Europeans, the Chinese, Japanese and Koreans have been eating for centuries. However, in the preparation of their dishes there is nothing special. The main thing is not to make a mistake with the quality of the ingredients and figure out what the correct glass noodles should be.

What glass noodles are made of

In the classical sense, funchose is the name of the dish, and noodles are its main ingredient. True, these concepts are mixed, and the noodles themselves are also called funchose. But where does such a strange name come from, and what is glass noodle made of?

From various types of starch:

  • From the mung bean, more commonly known as mash.
  • From cassava. The starch obtained from this plant is called tapioca.
  • From the rhizome of Cannes. Such starch is sold under the name “Queensland Arrowroot”.
  • From yams or potatoes. Yams are potato-like tubers.
  • For the cheapest noodles, take corn starch.

Rice noodles are sometimes sold under the guise of glass, although they are not the same at all. Yes, funchoses have synonymous names: starch, Chinese, bean vermicelli. But not rice - this is a different product. They look like only in a dry form, and after soaking the difference becomes apparent. Funchoza is elastic, transparent and shiny like glass; and rice vermicelli is white and viscous.

Calorie content of Chinese vermicelli per 100 g - 320 kcal. In rice, by the way, 364 kcal, and this is another reason to learn to distinguish between them.

Glass noodles with chicken and vegetables

Fragrant, appetizing food for a Japanese-style dinner.

What is needed:

  • white meat (chicken or turkey) - 300 g fillet;
  • red or yellow pepper - 1 pc.;
  • garlic cloves (2 pcs.) or dried (1 tbsp. l.);
  • cherry - 10 pcs.;
  • sweet soy sauce - 2 tbsp. l;
  • starch vermicelli - 50 g;
  • water - 500 ml.

Preparing glass noodles with chicken and vegetables for half an hour:

  1. Cut the meat into thin sticks, pepper - into strips, chop the garlic. Fry everything together until lightly crusted.
  2. Cook the noodles according to the instructions on the package. If two options are indicated, then take the one that is for the salad (without cooking). After processing, transfer the product to the pan.
  3. Cut the tomatoes in half, add to the rest of the ingredients. Season with sauce, mix, cover, simmer for 5 minutes.

Korean Funchoza

Here you do not need to fry vegetables - they are marinated in sauce.

To complete the recipe, add these products to your shopping list:

  • packaging of chinese noodles;
  • packaging of Korean seasoning (liquid sauce);
  • 1 carrot;
  • 2 peppers, for elegance - multi-colored;
  • 1 onion;
  • juice of half a lemon.

Korean sauce should be sought in a supermarket on a shelf with sets for Asian cuisine.

Getting started:

  1. It’s not necessary to boil glass noodles. Pour boiling water for 5 minutes, then rinse with cold water to wash off excess starch. Let the water drain through a colander.
  2. Shred vegetables to get beautiful thin strips of pepper and carrots. We cut the onion into quarters, i.e. we divide each ring into 4 parts.
  3. Mix vegetables with funchose, pour sauce. Pickle 1 hour.
  4. Before serving, sprinkle with lemon juice.

For a beautiful cut of carrots, there is a special grater, which is called - Korean. With its help, you can get a long straw 1.5 mm thick.

Cooking with seafood

Chinese and Japanese cuisine is characterized by vegetable funchose, but among Koreans you can see mushroom, meat or shrimp in a plate. Here we cook it.

What is needed:

  • 100 g of Chinese noodles;
  • 1 liter of water;
  • 10 shrimp;
  • 1 bell pepper;
  • 1 tsp sesame seeds (sold as a spice);
  • 1 small carrot;
  • 1 clove of garlic;
  • 1 tbsp. l classic soy sauce.

Fortunately, all dishes with Chinese noodles are cooked quickly:

  1. Boil shrimps for 2 minutes in boiling water. When they cool slightly, remove the shells and heads. There are shrimps that are sold already peeled.
  2. We take a clean pan, boil water, cook noodles for 4 minutes. At the end, rinse thoroughly with cold water, otherwise it will stick together.
  3. We cut peppers and carrots with sticks. Fry them for a couple of minutes along with shrimp and butter. In the process, add crushed garlic and soy sauce there.
  4. We shift the noodles into a frying pan for vegetables, mix, warm for another minute. We lay out in portions, decorate each with sesame seeds - just sprinkle on top, do not mix.

Glass Noodle Salad

In this embodiment, raw vegetables without roasting are used.

How many of them and other ingredients will be needed based on 3 servings:

  • half a package of bean noodles;
  • 1 carrot;
  • 1 medium cucumber;
  • 1 red pepper;
  • 1 clove of fresh garlic;
  • 1 pack of funchose sauce (sold 60-60 g each).

The whole process takes 20 minutes from the power:

  1. Funchoza is soaked for 3-5 minutes in hot water and then washed with cold to remove excess starch.
  2. Carrots, cucumbers, peppers are cut into long thin strips, garlic - by transverse plates (1 mm). Everything that is sliced ​​is laid out to the vermicelli.
  3. Dressed with funchose sauce. Before serving, the dish is infused for 10 minutes, so that the vegetable juices are mixed with dressing.

After soaking, the funchosis increases 3-4 times. You should consider this when choosing a container for salad.

Unusual first course

How to diversify the lean (diet, vegetarian) menu?

You can make a thick, rich soup of the following ingredients:

  • starch vermicelli - 50 g;
  • water - 1 l;
  • onion - 1 pc.;
  • carrots - 1 pc.;
  • pink tomato - 1 pc.;
  • garlic clove - 2 pcs.;
  • mushrooms - 200 g;
  • table soy sauce - 2 tbsp. l .;
  • unrefined oil - 2 tbsp. l

It is prepared in approximately the same way as regular mushroom soup:

  1. Vegetables are processed first. Carrots - a fine grater, onions - slicing in half rings, tomato and mushrooms to be in the form of cubes. Chop the garlic finely. Fry it all in oil with the addition of soy sauce.
  2. At the same time, water is boiled in a large pan (funchose swells a lot, you need a reserve of space). When it boils, put the vegetable fry, cook for 2 to 3 minutes.
  3. Vermicelli is added last and the dish is cooked for another 3 minutes. The soup is served hot.

Funchoza with mushrooms and vegetables

Dish 2 in 1: second plus salad. Mushrooms are suitable, both dried and fresh. Including champignons.

What components are prepared from:

  • glass noodles - 4 units;
  • boiled hot water - 4 glasses;
  • carrots - 1 pc.;
  • onion - 1 pc.;
  • sweet pepper - 1 pc.;
  • mushrooms - 70 g;
  • aromatic vegetable oil - 2 tbsp. l .;
  • soya spicy sauce - 1 tbsp. l

1 unit is the number of noodles the size of a fist.

As for pepper, it is important not to overdo it with it, otherwise its sharpness will overlap the taste of the delicate base.

We will cook like this:

  1. Draw onions, carrots with straws, mushrooms and peppers - in cubes.
  2. Put the pan on the fire, grease with oil. Start frying the onions. After a couple of minutes, add pepper to it, after another as much - put the mushrooms. All together continue to fry for 5 minutes.
  3. Pour noodles with hot water, insist in parallel with frying vegetables - just 5 minutes. Then drain the liquid, rinse the noodles with cold water through a colander.
  4. It remains only to combine all the ingredients and season with spicy sauce. If time allows, then let the snack brew for half an hour.

Any dish based on funchose can be served both hot for a second and cold, as a salad.

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