Warm salad with funchose and seafood. Funchoza with seafood: a recipe for oriental cuisine Recipe for funchoza with seafood in soy sauce

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

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

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

This product is very popular among followers of vegetarianism because it has a minimum of calories and is much healthier than regular pasta made from wheat flour. For those who count calories and often look at the scale, funchose is an excellent substitute for the usual pasta.

Funchose is served in cold salads and as a hot appetizer, 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 place the spaghetti in cold water. It cools quickly and can be used in a 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 prepare funchose salad - 15 varieties

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

Products included in the salad:

• Funchoza - half a pack
• Carrot 1 piece
• Sweet pepper - 2 pcs
• Cucumber - 2 pcs.
• Blue onion - 1 piece
• Vinegar - 1 tbsp.
• Parsley
• Korean seasoning - 1 tbsp.
• Little vegetable - 1 tbsp.
• Soy sauce - 1 tbsp.

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

Of the seafood in this recipe, shrimp are present, as they are the most tender. That's why we add a little heat and brightness here with the help of garlic and spices. There is also hot curry pepper. If you are not used to its taste, you can do without it.

The following products will be required:

• Shrimp - 500 g
• Funchoza - 100 g
• Onion - 1 pc.
• Sweet pepper - 2 pcs.
• Garlic - 1 clove
• Fresh cilantro - 20 g
• Olive oil - 2 tbsp. l.
• Curry powder - 2 tsp.
• Lemon - ½ pc.
• Soy sauce - 10 ml
• Sesame seeds - 1 tbsp. l.

You can find out in detail how to handle shrimp in the corresponding section. There is nothing complicated about this - they need to be boiled, cooled and peeled. Or buy ready-made shrimp if their price doesn’t bother you.

So, let's start cooking:

1. We prepare funchoza exactly according to what is indicated on the package. Alternatively, pour boiling water over it and let it sit for seven minutes. Then drain, cool and cut.
2. 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).
3. We make a dressing from cilantro, garlic, soy sauce, curry seasoning, vegetable oil and lemon juice. Grind and mix everything, let it thicken a little over low heat.
4. All that remains is to chop the onions and peppers and you can mix all the products. Leave a little sesame seeds to sprinkle on the finished salad.

Take this version 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 g
• paprika 1 tsp.
• red pepper 0.25 tsp.
• sesame oil 1 tsp.

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

These ingredients are often used in Eastern cuisines; in our country they are less popular. Try making this version of the salad with funchose - it actually turns out very tasty.

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

The cooking sequence is as follows:

1. Prepare the funchose (either just pour boiling water over it, or cook for a couple of minutes - as written on the package).
2. While the funchose cools down, cut all the vegetables from the list into strips.
3. Prepare the dressing by mixing the following ingredients: lemon juice with butter, sugar, soy sauce, spices and garlic.
4. Mix everything and fill with dressing.
5. Now let’s give the funchose a little time to gain taste from its neighbors, for which we put it in the refrigerator.

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

There are few products, here they are:

• Funchoza.
• Legumes.
• Vegetables (bell peppers, carrots, garlic, cucumber).
• Meat.
• Oil.
• Rice vinegar.

What and how much to put in the salad, in what order to mix, watch in the video provided.

Delight your family with an original and very simple salad. Both funchose and mushrooms cook quickly, and together they turn out very tasty. Try it!

Here's what we need:

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

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

1. We prepare the cabbage as for pickling - cut it, salt it, squeeze it until the juice comes out, and mix it with chopped carrots.
2. Prepare funchose according to instructions.
3. Fry mushrooms with chopped onions in oil.
4. Prepare the dressing - mix soy sauce, pepper, oil and mustard.
5. Since our cabbage is already salted, you don’t need to add salt to the dressing. Anyway, do this with caution.
6. All that remains is to mix all the ingredients together with the dressing and enjoy the 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 method of preparing them - see in 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 pinch
• Vegetable oil to taste

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

Cooking method:

1. Fry the mushrooms in a frying pan with oil, add Teriyaki sauce at the end of cooking (before turning off the heat). Stir the mushrooms a couple more times and set aside for now.
2. Let's prepare the funchose, which will take us no more than five minutes.
3. Place green leaves of any lettuce on a serving plate.
4. Top with halved cherry tomatoes and mushrooms.
5. We spread funchose on them and pour soy sauce over everything.
6. We decorate with sesame seeds, which generally go very well (in terms of taste) with funchose.

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

Take the following products for this recipe:

• bell pepper
• funchose
• chicken
• carrot
• garlic, spices

The entire process was filmed on video, which we invite you to watch.

It cooks quickly and is consumed at home at the same speed. Very tasty - try it!

The list of products is as follows:

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

Here's how to prepare funchose salad with tuna:

1. Boil the funchoza for a couple of minutes or simply pour boiling water over it.
2. Cut the tomatoes into halves.
3. We cut the bell pepper lengthwise to form thin long strips, which we fry in a hot frying pan with oil.
4. Mix vegetables with funciolza and pour in a traditional mixture of olive oil, lemon juice, mustard and soy sauce. Add spices as desired.
5. This completes the preparation of the salad.

There are few products and they are:

• pack of funchose
• oil
• universal seasoning
• green onion
• herbs spices
• tomato paste

The video below will only take a few minutes of your time, but after watching it you won’t have any questions about preparing 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
• Carrot 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 started:

1. Boil or soak the funchose.
2. Saute the grated carrots in a frying pan with butter.
3. We cook mushrooms depending on what kind you have. If these are dried porcini mushrooms, first let them stand in water (it’s better to pour boiling water over them), then fry them in butter, and finally add a little milk or cream. After 5-10 minutes the fire can be turned off.
4. Remove the squid from the jar and cut into cubes.
5. We use the liquid remaining in the jar for the sauce - add butter, lemon juice, wine vinegar and cook for about five minutes over low heat. If necessary, you can dilute the sauce with a little water.
6. 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 prepare the sauce in double proportions, the salad will be much tastier, but will also have a pronounced Korean flavor. It will be delicious 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
• Bell pepper 2 pieces
• Greens 1 bunch
• Cucumbers 3 pieces
• Vegetable oil 3 tbsp. l.

You can prepare a salad of funchose with ham in about twenty minutes, although the first time you may need a little more time.

Cooking method:

1. Cut the greens, vegetables and ham into cubes.
2. After cooking, we also shorten the funchoza.
3. Mix everything with some oil and the salad is ready!

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

Very tasty and easy and quick to prepare.

Products:

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

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

These are rice noodles that are quickly cooked and served hot. Today we’ll talk about funchose with seafood and tell you several recipes for its preparation.

Frenchoza with seafood - recipe

Ingredients:

• chicken broth – 550 ml;
• dry ginger – 1 teaspoon;
• frozen peas – 70 g;
• rice noodles (frenchoza) – 100 g;
• squid tentacles - 80 g;
• shrimp – 100 g;
• onion – 1 pc.;
• olive oil – 2 tbsp. spoons;
• frozen mussels – 80 g;
• carrots – 1 pc.;
• salt.

Preparation

We defrost the seafood, wash it and remove the shells. We clean and cut the vegetables. Pour oil into the pan, heat it up, add the chopped onion and fry it. Add carrots and dry ginger and fry along with onions. Pour the warm broth into the pan, and when it boils, lower the funchose, after a minute add the seafood and green peas. Add salt and boil for two minutes and serve immediately.

How to cook funchose with seafood?

Ingredients:

• funchose – 200 g;
• onions – 2 pcs.;
• sweet pepper – 1 pc.;
• boiled shrimp – 250 g;
• cilantro;
• garlic – 2 cloves;
• curry powder;
• soy sauce – 2 teaspoons;
• sesame oil – 1 tbsp. spoon;
• lemon juice – 1 tbsp. spoon.

Preparation

Pour boiling water over the noodles, brew for 5 minutes and drain in a colander (do not pour out the water). Cut the onion and bell pepper into strips, wash the cilantro well and chop finely. Pass the garlic through a press. We dilute the soy sauce with the water that was used to steam the funchose, add curry, cilantro, garlic, sunflower oil and lemon juice. Cook the mixture over low heat for 5 minutes, stirring constantly. Cut the funchoza into large pieces and mix with boiled shrimp, chopped onions, peppers and herbs, pour in the marinade and mix.

Funchose salad with seafood

Ingredients:

• 400 g;
• fresh frozen seafood – 500 g;
• canned squid - 1 can;
• onions – 1 pc.;
• butter – 80 g;
• milk -100 ml;
• soy sauce – 2 tbsp. spoons;
• oyster sauce – 2 tbsp. spoons;
• pink rice vinegar - 2 tbsp. spoons;
• parsley;
• cucumber – 1 pc.;
• sweet pepper – 2 pcs.;
• hot pepper

Preparation

Prepare the salad, cut the pepper and cucumber into strips, finely chop some hot pepper, add parsley. For dressing, combine 1 tbsp. a spoonful of soy sauce with garlic and 1 tbsp. spoon of pink rice vinegar and season the vegetables with the mixture and leave to marinate.

Pour boiling water over the noodles and leave for ten minutes, then drain, rinse under cold water, and place in a colander. Season the finished funchose with one spoon of pink vinegar and mix thoroughly. Finely chop the onion and fry in butter until transparent, add seafood, fry for three minutes, pour in milk, oyster vinegar, soy sauce, a tablespoon of rice vinegar, mix all the ingredients and simmer for 5 minutes. turn off the heat, add parsley and let stand covered for a couple of minutes. put the funchose on a plate, pour seafood on top, pour plenty of sauce over it and spread the salad around it. It is preferable to eat the dish hot.

Funchoza with seafood in creamy sauce

Ingredients:

Preparation

We defrost the seafood and place it in a frying pan greased with butter and simmer until the juice has completely evaporated. We peel the tomatoes, grind them using a blender and send them to the seafood. Add salt, pepper, basil and garlic, simmer all ingredients for 4 minutes, then add cream, flour and mix everything well, simmer for another 2 minutes. We break the funchose and steam it with boiling water for 10 minutes, then drain the water, mix the noodles with the sauce, sprinkle grated cheese and herbs on top.

Let's diversify the daily menu and prepare a simple and tasty dish - a warm salad with funchose, mussels, squid and vegetables. Funchoza is a noodle made from various types of starch; it is included in many Pan-Asian dishes. Funchoza with seafood and vegetables prepared at home turns out no worse than a similar dish in a Chinese or Japanese restaurant.

Print

Recipe for funchose with seafood and vegetables

Dish: Salads

Total time: 20 min.

Ingredients

• 100 g funchoz
• 300-400 g mussels and squid fillet
• 50 ml soy
• 50 ml water or chicken broth
• 30 g corn starch
• 50 ml vegetable oil
• 60 g onion
• 60-70 g carrots
• 1 PC. sweet bell pepper small
• black pepper
• red pepper

Step-by-step recipe with photos

How to prepare a warm salad with funchose and seafood

1. Pour a liter of boiling water over the transparent funchose noodles. Leave for five minutes. Drain the boiling water. Rinse the noodles. This must be done under running cold water. In this case, noodles made from legume starch are used.

2. Chop the onion and pepper.

3. Chop the carrots. It is best to grate it on a medium grater.

4. Cut the squid fillet into rings or strips.

5. Rinse the mussels with water.

6. Combine the broth with soy and add starch.

7. Stir until smooth.

8. Fry onions, peppers and carrots in hot oil for 2-3 minutes.

9. Add mussels and squid to the pan with vegetables. For hot funchose with seafood, in addition to mussels and squid, you can take shrimp, scallops, and octopus.

10. Fry seafood with vegetables for 2-3 minutes, add funchose to them.

11. Warm up the noodles with seafood and vegetables for a couple of minutes and add soy and starch.

12. Mix everything, add pepper and other spices to taste and desire. In two minutes, funchose with seafood is ready.

Funchoza with seafood can be prepared on weekdays and holidays.

Bon appetit.

Ingredients

To prepare a salad with funchose and seafood you will need:

funchose - 150 g;

carrots - 2 pcs.;

seafood (I have a frozen “sea cocktail”) - 200 g;

sweet paprika - 1 tsp;

Korean carrot seasoning - 1 tsp;

salt - 1/2 tsp;

vinegar 9% - 80 ml;

olive oil - 30-50 ml;

soy sauce - 2 tbsp. l.;

Cooking steps

These are the ingredients you will need for this salad. Pour boiling water over the funchose completely and leave for 10 minutes.

After 10 minutes, drain the funchose in a colander and rinse with cold water.

Grate peeled carrots using a Korean carrot grater.

Without defrosting first, place the seafood in a frying pan and simmer over low heat in its own juice for about 5 minutes, stirring occasionally.

Mix carrots, funchose and spices thoroughly. Add seafood, vinegar, oil and soy sauce. Mix the salad well, cover tightly with a lid or plate and leave in the refrigerator overnight.

The combination of funchose with seafood allows you to prepare a dish with a set of products of different consistencies, which in Asian cuisine is valued no less than an interesting combination of taste. Indeed, in a seafood cocktail, each of them has a different degree of elasticity, plus we take funchose, which is more tender than any of the seafood, and spinach, which in consistency is barely noticeable, but in taste it is very intense. Sesame seed adds an additional note to the overall ensemble of consistencies; its use, of course, is not necessary, but is very desirable. The overall flavor composition is salty-iodine, and seafood, soy sauce, and spinach work together to achieve this.

Boil the funchose according to the instructions on the package. In my opinion, a thick flat one is better suited for this dish; it is boiled in water previously brought to a boil for 8 minutes.

Wash the spinach thoroughly. If the leaves have rough cuttings, we tear them off.

Fry the sesame seeds with continuous stirring in a tablespoon of vegetable oil over high heat. The pan should become very hot during this time. Readiness criterion - white sesame becomes golden or brownish.

Add seafood to the pan (if it was frozen, then it should already be thawed before you start preparing the funchose). We continue to fry everything together over high heat until the shrimp turn pink and the amount of liquid released begins to decrease rather than increase.

Add soy sauce, sesame oil, spinach and grated ginger or ginger juice squeezed through a garlic press. Keep everything together over high heat for another minute, stirring, and then turn off the heat and cover the pan with a lid. This will allow the spinach to recover optimally.

By the time the seafood was ready, the funchose had just been cooked. We put it in a colander, drain the water in which it was boiled, and additionally douse it with cold water. It’s not that we water it for a long time so that it cools down, but rather briefly.

We immediately plop the funchoza onto a plate (if not immediately, then it will have to be reheated).

Well, sprinkle and water the funchose with seafood.

When serving funchose with seafood, add soy sauce.