Funchoza with vegetables

Asian noodles made from green bean starch, funchoz, are useful and blend well with a wide variety of foods due to their neutral taste and ability to absorb the flavors of sauce and other ingredients. Especially tasty is obtained funchoza with vegetables. Additional ingredients can be mushrooms, meat, seafood, but adding them is not necessary. Snacks from funchozy with a bunch of well-chosen vegetables are tasty and satisfying on their own.

Cooking Features

If the residents of Asian countries do not have any questions about how to cook funchoza correctly, for many of our compatriots, the technology of cooking this unusual noodle remains a mystery. Some naively believe that it should be cooked like regular pasta, but this is not quite so. Funchoza should be soft and flexible, but at the same time remain crispy. Therefore, the risk of not dvarit or digest it always exists. To avoid trouble, it is necessary before cooking to get acquainted with the advice of experienced chefs.

The method of cooking the funchose depends primarily on its thickness: noodles less than half a millimeter thick are considered thin and cannot be cooked. To bring it to readiness use steaming method. In other words, the noodles are simply poured with hot water for several minutes, after which they are removed and washed. Thicker noodles are cooked on the same principle as pasta, but not longer than 5 minutes (usually 3-4 minutes are enough).
On sale you can find a funchoz that resembles skeins of thread or “nest”. For their cooking, there are special rules: first, through the center of each skein, skip the thread and tie the noodles, then put the skeins into boiling water, after adding to it a teaspoon of salt and a tablespoon of unscented vegetable oil per liter of water. The volume of water depends on the amount of boiled funchoza: 1 l of water is required for 100 g of noodles. Boil funchoza 3-5 minutes, then washed, shaken, remove the thread from it and cut the noodles into pieces of the desired length.
If funchoza is not used to prepare the dish immediately, it will dry out, so it is prepared last. If it was done before, you need to add some butter to the noodles and stir it - this will protect from drying out and gluing.
To prevent funchoza from sticking during cooking, use a large saucepan with a significant amount of water. For reliability, you can add some vegetable oil to the water.
Soy sauce is often used to fill dishes from funchozy. It is salty, and it is important to consider when deciding whether to cook funchoza in salted water or without salt.

If you give Funchoze time to infuse and soak in the sauce, the dish will taste better. However, it is impossible to store ready-made funchoz for too long, therefore, the snack should still be eaten within 24 hours after preparation. It is not advisable to cook dishes from funchozy for the future, especially if you plan to serve them hot.

Funchoza salad with cucumber

Composition:

funchoz - 0, 2 kg;
cucumbers - 0, 2 kg;
Bulgarian pepper - 100 g;
carrots - 150 g;
rice or wine vinegar (3 percent) - 10 ml;
garlic - 4 cloves;
soy sauce - 10 ml;
vegetable oil - 50 ml;
greens, sesame, spices - to taste.

Method of preparation:

Pepper wash, cut the stem. Cut about half of each fruit and remove the seeds. Cut this half into strips.
Cucumbers carefully wash and cut into thin oblong pieces.
Peel and chop the carrots on a grater specially made for the preparation of Korean salads.
Crush the garlic with a special press. Finely chop the greens. Mix garlic and herbs with sesame seeds and selected spices. Paprika, hot red pepper, coriander will work well.
Add oil, soy sauce and rice vinegar to the spicy and spicy mixture. If you do not have rice vinegar, replace it with wine vinegar, mixing it with half a teaspoon of sugar.
Boil or steam the funchoza until tender. Mix it with vegetables.
Serve the dish with the resulting sauce. Put in the fridge for an hour so that the vegetables and funchoz are lightly marinated.

Funchoza and cucumber salad is one of the most simple and common starched noodle appetizers. She is chosen by fans of Asian cuisine and just those who love spicy and light dishes.

Funchoza with chicken fillet and vegetables

Composition:

funchoz - 80 g;
Brussels sprouts - 100 g;
cauliflower - 100 g;
carrots - 70 g;
celery root - 20 g;
leek - 30 g;
garlic - 2 cloves;
ginger root - 2 cm;
chicken fillet - 0, 2 kg;
soy sauce - 10 ml;
cayenne pepper - to taste;
chicken broth - 150 ml;
vegetable oil - 20 ml.

Method of preparation:

Brussels and cauliflower wash, dry, boil until half cooked, cool and cut into cubes.
Finely chop the onion and celery root.
Peel and grate carrots using a special grater for cooking Korean salads.
Peel the ginger root, chop with a knife.
Cut the garlic into thin plates.
Wash, dry, cut into small-sized cubes (no more than 1 cm) chicken fillet.
Heat the oil in a pan, put ginger, garlic and celery root in it. Cook them for 5 minutes, then carefully remove from the oil.
Place the chicken in the pan with fragrant oil, fry for 5 minutes.
Add vegetables (two kinds of cabbage, onions, carrots). Fry them together with the chicken for 5 minutes, then pour the broth into the pan and simmer the vegetables and chicken on low heat for 10 minutes.
While the dish is stewing, cook the funchoza. It is better to choose thin and steam it for a few minutes. Cut the finished funchoza into pieces up to 5 cm.
Put the funchoza in the pan, add the soy sauce and pepper, mix. Cook the dish with funchoza for 2-3 minutes, no more.

Funkhoza with chicken and vegetables, cooked according to this recipe, will be tastier hot. It should be served on the second immediately after preparation, until it has cooled.

Funchoza with vegetables and chicken ventricles

Composition:

funchoz - 0, 25 kg;
chicken stomachs - 0, 35 kg;
Bulgarian pepper - 0, 25 kg;
carrots - 150 g;
onions - 150 g;
asparagus - 100 g;
fresh parsley - 50 g;
flour - how much will leave;
sour cream - 80 ml;
salt, spices - to taste;
vegetable oil - how much will leave.

Method of preparation:

Thoroughly flush chicken gizzards. Drain them with paper napkins.
Heat the oil in a frying pan. Roll the stomachs in flour and fry until golden brown on fairly intense heat, without covering the pan with a lid.
Peel the onion, cut it into thin half-rings. Add to the stomachs. Fry them with onions for 5 minutes.
Bulgarian pepper, removing the seeds and the stem, cut into thin strips.
Peel carrots and rub on a special grater.
Cut asparagus into thin strips.
Add the vegetables to the stomachs, continue to fry for 5 minutes, reducing the heat.
Add sour cream, salt and spices, mix. Cover and simmer for 10 minutes on low heat.
Cook the funchose according to the instructions on the package, cut it into pieces and add it to the pan.
Cook for 2-3 minutes.

A dish made according to this recipe is satisfying. It is served as a separate dish for lunch or dinner. At the same time it should be hot, so you should not do it in advance. Parsley is used when serving for decoration.

Funchoza with vegetables and cheese

Composition:

funchoz - 0, 2 kg;
green beans - 0, 2 kg;
asparagus - 150 g;
spinach - 50 g;
carrots - 150 g;
hard cheese - 100 g;
salt, spices - to taste;
vegetable oil - how much will leave.

Method of preparation:

Carrots, peeled, grate on a special grater for salads in Korean.
Heat the oil in a frying pan and fry the carrots in it until soft.
Add beans, finely chopped asparagus and spinach to the carrots. Fry the vegetables on low heat until cooked.
Boil funchoza until cooked, using the instructions on the package. Cook better with salt.
Put funchoza to the vegetables.
Grate the cheese on a fine grater and add half of it to the pan. Stir everything, remove the pan from the heat.

Arrange the dish on a plate and sprinkle with the remaining cheese.

Warm funchoza salad with eggplants

Composition:

funchoze - 150 g;
eggplants - 0, 4 kg;
Bulgarian pepper - 0, 4 kg;
Korean carrots - 50 g;
salt, pepper - to taste;
vegetable oil - how much will leave.

Method of preparation:

Peel the eggplants, slice them with a vegetable peeler. Fill with water, dissolving salt in it (a teaspoon per liter). After 10 minutes, rinse the eggplants, let the water drain from them.
Bulgarian pepper cut into quarters of rings.
Heat the butter in a frying pan and fry the eggplants and pepper until cooked.
Boil funchoza according to package instructions.
Mix the funchoza with vegetables, watering the remaining oil in the pan, salting and seasoning to taste.

Funchoza salad with bell pepper and eggplants can be served both warm and cold - this snack will be delicious in any form. If desired, a little soy sauce mixed with crushed garlic can be added to the salad. In this case, its taste will be more piquant.

From funchozy and vegetables you can cook a lot of different dishes. It can be added to vegetable soup shortly before it is ready, stewed together with vegetables, used to make salad. Such dishes have a savory taste, they are nourishing and at the same time light.

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