Funchoza - 10 step-by-step recipes at home

Funchoza is an Asian dish. It is also called "glass" noodles, as the product is transparent both in dry and cooked form. By itself, funchose is fresh, but it goes well with other ingredients, as it absorbs all odors to the maximum.

Funchoza with chicken, vegetables and soy sauce

Cooking funchose is quite simple. You can not cook it, but simply pour boiling water over it for 5 minutes. If you add some ingredients, funchose is a great main course.

Cooking time - 1 hour.

Cooking time - 1 hour.

Servings Per Container: 4.

• 
  We get rid of films and cartilage of chicken breast. We rinse it under running warm water and dry it with a paper towel. Cut the meat into cubes or cubes.
• 
  Turn on the stove and make a big fire. Pour a small amount of vegetable oil into the pan and put it on the burner. Let the frying pan warm up with oil. After a couple of minutes, pour the chicken pieces into a container and fry for 3 minutes until golden brown.
• 
  Put the chicken pieces in a separate container and sprinkle with pepper. We leave for a while. Peel the onion and cut it into half rings of medium thickness with a sharp knife.
• 
  Peel the peppers and carrots, rinse the vegetables with warm water. Cut the pepper into strips. Grind the carrots on a coarse grater. Turn on the stove again, pour oil into the pan and put it on the burner, heat it up.
• 
  Pour chopped onions, carrots and peppers into the pan. We fry them for 4 minutes. We make sure that they are not soft, but crispy. We put them in a bowl with chicken pieces.
• 
  Put the funchose in a separate deep container (it is better to take a small saucepan). We boil water in a kettle or on the stove. Fill the funchose with boiling water. Cover with a lid and leave for 5-6 minutes.
• 
  After 5-6 minutes, when the funchose becomes transparent, we move it together with water into a sieve. We are waiting for all the excess liquid to drain into the sink. For the convenience of eating the dish, cut the product with scissors (the fibers of the funchose are quite long).
• 
  We wash the fresh cucumber and dry it with a towel. Cut into small pieces in the form of rectangles. Rinse and dry the ginger root. Remove the skin. Grind the product on a fine grater to make a gruel.
• 
  Pour the soy sauce into a separate small container, add the ginger gruel and stir until smooth.
• 
  Funchoza has cooled down a little while we were preparing the sauce. Now put it in a bowl with chicken, onions, carrots and peppers. Pour in a fresh cucumber and pour over the dish with soy sauce in the amount necessary for sufficient salinity. Sprinkle funchose with vegetables and sesame sauce and serve.

Bon Appetit!

Korean funchose salad at home

Funchose salad is prepared from a simple set of products - carrots, cucumbers, peppers and the pasta product itself. If you wish, you can expand the range of products and serve the dish as an appetizer to the main one.It is also perfect for a light dinner.

Cooking time - 50 minutes.

Cooking time - 20 minutes.

Servings Per Container: 4.

Ingredients:

• Funchoza - 150 gr.
• Bulgarian pepper - 2 pcs.
• Hot chilli pepper - 1 pc.
• Carrots - 2 pcs.
• Cucumber - 2 pcs.
• Soy sauce - 3 tablespoons
• Rice vinegar - 2 tablespoons
• Cane sugar - 2 tsp
• Sesame oil - 2 tablespoons
• Lemon juice - 1 tablespoon
• Garlic - 2 teeth
• Sesame - 2 tablespoons
• Coriander - 2-3 pinches.
• Paprika - 2-3 pinches.
• Turmeric - 2-3 pinches
• Ginger - 2-3 pinches.
• Hot red pepper - 2-3 pinches.
• Black pepper - 2-3 pinches.
• Salt to taste.
• Water - 1 liter.

Cooking process:

1. We spread the funchose in a separate container (a small saucepan). We boil water in a kettle or on the stove in a saucepan. Fill the funchose with boiling water and leave for 5 minutes.
2. We remove the husk from the garlic and separate 2 cloves from the head. We crush them with a knife.
3. Pour the soy sauce and vinegar into a deep bowl. Mix slightly. Then we send oil and lemon juice. Sprinkle with sesame seeds, sugar and salt. Mix again. Pour in garlic, coriander, paprika, turmeric, ginger, black and red peppers. Mix everything again until the sugar is homogeneous and completely dissolved.
4. Peel carrots and peppers (sweet and hot). We wash and dry. We cut both types of pepper into bars, and grate the carrots. We also wash the cucumber and cut into strips (do not forget to remove the tails on both sides).
5. The noodles have already boiled and become transparent. We pour it into a colander along with water and leave it for a while. The funchoza will cool down, and the excess liquid will have time to drain.
6. We mix the ingredients. Mix funchose with vegetables and dressing. We put in the refrigerator so that the salad has time to nourish. After 30 minutes, the dish can be served.

Bon Appetit!

How to cook delicious funchose with shrimps and vegetables?

The dish turns out to be very healthy and tasty. The funchose itself is quite fresh and transparent after boiling in boiling water - vegetables and shrimps will add juiciness and brightness to it.

Cooking time - 15 minutes.

Cooking time - 10 minutes.

Servings Per Container: 4.

Ingredients:

• Funchoza - 100 gr.
• Peeled shrimps - 10 pcs.
• Bulgarian red pepper - ½ pc.
• Sesame oil - 2 tsp
• Sesame seeds - ½ tsp
• Carrots - 0.5 pcs.
• Green onions - 3-4 stalks.
• Garlic - 1 tooth
• Soy sauce - 5-6 tablespoons
• Parsley to taste.
• Vegetable oil - 3-4 tablespoons
• Water - 1 liter.

Cooking process:

1. First, let's prepare funchose. We'll need a deep bowl or saucepan. It is better to take a pan for cooking funchose. We spread 100 grams of pasta. We boil water in a kettle. If there is no kettle, then on the stove. Bring the water to a boil and pour boiling water over the noodles. Cover with a lid and leave for 5 minutes.
2. To prepare the dish, you need to boil peeled shrimp. It is best to do this in advance so that the ingredient is completely ready by the time of cooking.
3. We clean the peppers from the insides and carrots from the skin. We wash the vegetables thoroughly with water. Cut them into strips. We put a frying pan with vegetable oil on the stove and heat the container. Then pour in the vegetables and fry them for 3 minutes. Next we send shrimps. Fry again until tender for about a minute.
4. We clean the garlic. We put one clove on a cutting board and press on it with a knife plate. Add garlic and onion to shrimp vegetables. Pour sesame oil and soy sauce over the dish.
5. Put the finished funchose in a colander and wait for the water to drain. Pour the product into the pan. We wash and dry the parsley. Chop finely, sprinkle funchose with it and sesame seeds.
6. We spread the fried mass to funchose with parsley and sesame seeds. Stir and serve the finished dish.

Bon Appetit!

Hot funchose with pork and vegetables

Funchoza with pork turns out to be very tasty and juicy. If you urgently need to feed the arriving guests, the recipe will definitely come in handy, because you need to allocate no more than an hour to prepare the dish.

Cooking time - 1 hour.

Cooking time - 50 min.

Servings Per Container: 4.

Ingredients:

• Funchoza - 200 gr.
• Pork - 350-400 gr.
• Carrots - 1 pc.
• Bulgarian pepper - 1 pc.
• Fresh cucumber - 1 pc.
• Bulb onions - 2 pcs.
• Garlic - 2 teeth
• Coriander - 1 tsp
• Paprika - 1 tsp
• Red pepper - 1 tsp
• Black pepper - 1 tsp
• Greens - 1 tsp
• Vegetable oil - 3 tablespoons
• Soy sauce - 3 tablespoons
• Sesame seeds - 1 tsp
• Water - 1 liter.

Cooking process:

1. We sort out the pork and remove all unnecessary. We wash the meat well, put it on a paper towel and pat it lightly so that excess moisture is absorbed. Cut the meat into medium-sized pieces (cubes or rectangles).
2. We turn on the stove. Pour vegetable oil into the pan and put it on the burner. We warm up. Pour the meat into the pan and fry for about 20 minutes.
3. While our meat is being fried, we begin to cook funchose. To do this, you need to boil the water. Pour dry noodles with ready-made boiling water. Cover the container with a lid on top and leave for 5-7 minutes.
4. Now it's the turn of the vegetables. We clean peppers, carrots and onions from excess husks, peels and entrails. Cut carrots and peppers into strips, onions into half rings. Cut off the ends of the cucumber and also cut it into strips.
5. Turn on the stove again. We put a frying pan with a small portion of oil for heating. We spread the chopped vegetables. Fry them for 3-4 minutes. We send pork next. Stir and fry for about a minute.
6. Funchoza is ready. We send it to a colander to drain excess water. After 4 minutes, add the noodles to the pan to the pork and vegetables. Season with soy sauce. Add garlic, coriander, paprika, black and red peppers and sesame seeds. We mix.
7. Fry for 10 minutes. Remove the pan with the finished dish and put it on the plates. Sprinkle with herbs.

Bon Appetit!

Homemade funchose with chicken and mushrooms in a pan

Funchoza is a unique product, as during cooking it absorbs the smells of the ingredients with which it is mixed. In order for the dish to turn out tasty and rich, you need to know how to combine all its ingredients correctly.

Cooking time - 1 hour.

Cooking time - 55 min.

Servings Per Container: 4.

Ingredients:

• Funchoza - 100 gr.
• Chicken fillet - 200-300 gr.
• Bulb onions - 1 pc.
• Carrots - 100 gr.
• Champignons - 100 gr.
• Bulgarian pepper - ¼ pcs.
• Garlic - 2 teeth
• Soy sauce - 1 tablespoon
• Vegetable oil - 3 tablespoons
• Salt to taste.
• Ground black pepper - to taste.
• Sugar - ¼ tsp
• Greens - optional.
• Water - 1 liter.

Cooking process:

1. We spread the funchose in a deep container. Pour water into a saucepan and put it on the stove. We turn on and make a big fire. When the water boils, pour it into a container with funchose and cover with a lid. Leave until the product becomes transparent (about 7 minutes).
2. Peel the onion and remove the top layer of the carrot with a knife. We wash the vegetables. Cut the onion into half rings and grind the carrots.
3. We drain the water with funchose into a colander and rinse it with cool water. We are waiting for the excess water to drain.
4. We remove the fillet from films and fat, rinse, lay out on a paper towel. We dry it. Cut into cubes.
5. We clean the champignons (cap and leg separately). Cut and rinse with warm water. We get rid of the pepper seeds and white insides. Cut into strips.
6. We turn on the stove and put a frying pan with vegetable oil on it. Heat for a couple of minutes and add the onion. Fry until it becomes transparent. Next we send carrots. Mix it with onions and fry, stirring constantly, for another 3-4 minutes.
7. Pour the meat into the pan and continue to fry it with onions and carrots until a crust forms. Now it's the turn of the mushrooms and peppers. Add them and fry for another 5 minutes over medium heat. Pour soy sauce over the ingredients, sprinkle with sugar and pepper. Fry until the liquid boils away.
8. Reduce the fire and cook for another 5 minutes until complete. Sprinkle with garlic and simmer for about a minute. Add funchose and mix with the contents of the pan. Turn off the stove and remove the pan from the burner.
9. While the dish cools down, rinse and dry the herbs.Chop it finely. We lay out funchose with chicken, mushrooms and vegetables on plates, sprinkle with herbs.

Bon Appetit!

Funchoza with chicken, cucumber and bell pepper

The dish is perfect for a light dinner with the family or a festive table. It turns out to be very satisfying and at the same time does not weigh down the stomach, since the recipe includes chicken meat.

Cooking time - 1 hour.

Cooking time - 50 min.

Servings Per Container: 4.

Ingredients:

• Chicken breast - 300 gr.
• Funchoza - 100 gr.
• Sweet bell pepper - 100 gr.
• Bulb onions - 100 gr.
• Carrots - 100 gr.
• Cucumber - 100 gr.
• Vegetable oil - 40 gr.
• Green onions - 15 gr.
• Salt to taste.
• Pepper to taste.
• Water - 1 liter.

Cooking process:

1. Examine the chicken fillet for veins and cartilage, remove them and rinse the meat under running warm water. After that we lay out paper towels on the desktop. We spread the chicken fillet and dry it slightly so that there are no pieces of paper left on the meat.
2. Cut the chicken into medium sized cubes. We send them into a deep container, salt and pepper. Stir the food slightly and cover the bowl with the contents with cling film. We put it in the refrigerator. When the meat is marinated, it will become richer and tastier.
3. Peel the onions and carrots. We wash them and grind them. Cut the onion into pieces and grate the carrots.
4. We remove the insides of the pepper and rinse it, we also rinse the cucumber and remove the “tails” from both sides. Cut the pepper and cucumber into strips. Rinse green onions with warm water and chop them finely.
5. We turn on the stove and put the pan on the burner, pour in a little oil and distribute it along the bottom of the container. Pour the meat into the pan and fry for 5 minutes. When the meat turns white, simmer it for about a minute. Turn off the stove and remove the pan. We spread the meat in a separate bowl.
6. Turn on the stove again and put the pan on the burner. Pour in oil. Preheat a frying pan with oil. We fall asleep onions. Fry it for about three minutes. Stir constantly. Next, we send the carrots and sauté together with the onions for three minutes. We spread the pepper and fry for about 4-5 minutes.
7. Now let's prepare boiling water for funchose. We put a pot of water on the burner and turn on the stove. Place the noodles in a separate pot. When the water comes to a boil, pour in funchose. We wait 5 minutes and pour into a colander so that the excess liquid is glass.
8. Add vegetables and meat to the noodles. Pour soy sauce evenly and sprinkle with herbs on the finished dish.

Bon Appetit!

Delicious funchose with seafood at home

To make the dish tasty, you must first prepare the seafood, and then the rest of the products. You can pour funchose with either broth or soy sauce.

Cooking time - 1 hour.

Cooking time - 55 min.

Servings Per Container: 4.

Ingredients:

• Funchoza - 200 gr.
• Seafood - 300 gr.
• Carrots - 1 pc.
• Bulgarian pepper - 1 pc.
• Onions - 1 pc.
• Garlic - 2 teeth
• Soy sauce - 2 tablespoons
• Vegetable oil - 2 tablespoons
• Water - 1 liter.

Cooking process:

1. Let's start with funchose. Pour water (preferably filtered) into a saucepan. We place a container with liquid on the burner. We put a mark on high heat. We are waiting for the water to boil.
2. Put the noodles in a separate container, fill it with boiled water. We are waiting for 6 minutes.
3. We process vegetables (carrots, onions and peppers), clean them under running warm water. Cut the onion into medium-sized pieces. Carrots and peppers - in strips (or grind on a grater).
4. Pour some vegetable oil into the pan. We put it on the burner. We turn on the stove and heat it up. Pour vegetables into the pan in turn and fry for about three minutes. Stir the food during the frying process.
5. Add seafood to vegetables. Fry for about 7 minutes. We remove the pan with vegetables and seafood, turn off the stove.
6. We drain the funchose with water into a colander and wait until the excess moisture drains. We spread the contents of the pan to the noodles and mix. Pour with soy sauce. Divide into portions and serve.

Bon Appetit!

Step-by-step recipe for making salad with funchose and squid

In Asia, funchose salad is eaten a little differently. We are used to mixing all the ingredients, while Asians put food on different plates and mix them in accordance with their taste preferences.

Cooking time - 1 hour 10 minutes.

Cooking time - 1 hour.

Servings Per Container: 4.

Ingredients:

• Squids - 50 gr.
• Onions - 50 gr.
• Green onions - 50 gr.
• Carrots - 50 gr.
• Fresh cucumber - 50 gr.
• Ground pepper - ½ tsp.
• Hot sauce - ½ tsp
• Soy sauce - ½ tsp
• Fish sauce - 2 tsp
• Apple cider vinegar - 1 tsp
• Garlic - 2 teeth
• Funchoza - 50 gr.
• Water - 1 liter.

Cooking process:

1. For the preparation of salad, squid can be both canned and scalded several times in a saucepan with boiling water. We transfer squid from a jar or saucepan to a cutting board and cut first from a wide edge, and then from the side of the tentacles.
2. Take a deep bowl and put the squid pieces into it. Sprinkle with a little soy sauce.
3. Mix the ingredients in a bowl.
4. Pour water into an electric kettle or saucepan. Bring water to a boil in a kettle or on the stove. Put the funchose in a separate container and fill it with boiling water.
5. Cover with a lid and leave for 5-7 minutes.
6. After a while, drain the water with funchose into a colander and leave for a while. It is necessary that all the liquid is glass. Then we rinse the funchose with cold water.
7. Take a plate and put the chilled noodles on it.
8. We clean the carrots and rinse them under running warm water. We rub it on a grater or cut it into strips. We also rinse the cucumber and cut it into bars.
9. We put the chopped vegetables in a bag with a fastener, pour with all kinds of sauces and pepper. Peel the garlic and cut two cloves into small pieces. Also add garlic to the bag and close.
10. We beat off the contents of the bag with a meat hammer so that they let the juice and the salad are richer.
11. Pour vegetables with seasonings into a salad container.
12. Next we send the noodles (they are very long, so they can be cut with scissors).
13. Pour squid with noodles and vegetables.
14. Mix all the ingredients and serve the salad to the table.

Bon Appetit!

A simple and delicious recipe for funchose with beef and vegetables

Funchoza with beef should be eaten immediately and not left the next day. Otherwise, the dish will lose its taste. Each housewife chooses vegetables for noodles at her discretion.

Cooking time - 1 h. 20 min.

Cooking time - 1 hour 10 minutes.

Servings Per Container: 4.

Ingredients:

• Funchoza - 100 gr.
• Beef - 350 gr.
• Tomato - 2 pcs.
• Cucumber - 2 pcs.
• Sweet Bulgarian pepper - 1 pc.
• Green onions - 30 gr.
• Garlic - 3 teeth.
• Ground red pepper - 2 tsp
• Coriander - 1 tablespoon
• Salt to taste.
• Apple cider vinegar to taste.
• Water - 1 liter.
• Vegetable oil - 4 tablespoons

Cooking process:

1. Let's clean vegetables. Cut off the edges of the cucumber, remove the seeds inside the pepper. We wash the vegetables (cucumbers, tomatoes, peppers) and put them on a plate. We take a chopping board and a sharp knife. We begin to cut the vegetables into thin strips in turn.
2. Put the chopped vegetables back on the plate and leave for a while. We clean the garlic from husks and films, cut it into small pieces and pour it into a separate small bowl or gravy boat. Sprinkle the garlic with paprika, coriander and salt. Drizzle with apple cider vinegar.
3. We turn on the stove and put a frying pan with vegetable oil on it. We heat it for a couple of minutes and pour it into the sauce. Stir the ingredients until smooth.
4. The sauce is ready. We take up funchose. Pour water into a kettle and bring to a boil. Put the noodles in any deep container and pour boiling water over it. Cover with a lid. Usually funchose is "cooked" for 5-7 minutes.
5. We put a frying pan with vegetable oil on the included stove. Let it warm up for a few minutes while we cook the beef. We remove the veins and films from the meat. Rinse in warm water and place on a cutting board. Cut the meat into bars with a sharp knife.
6. Put the meat in a preheated pan and fry. Salt and sprinkle with coriander. Pour in some water and simmer under the lid.
7. Pour the transparent funchose with water into a colander, drain the water and transfer the noodles to a dish. Add the beef stew and vegetables. Rinse the green onions and cut into pieces. We send to the rest of the products. Pour over the sauce and stir. Serve funchose with vegetables and meat on the table.

Bon Appetit!

Funchose salad with chicken, vegetables and teriyaki sauce

If the dish needs to be prepared very urgently and there is no teriyaki sauce on hand, you can always replace it with soy sauce or spices. It is not necessary to use champignons, you can choose other mushrooms.

Cooking time - 1 hour 30 minutes.

Cooking time - 1 h. 20 min.

Servings Per Container: 5.

Ingredients:

• Funchoza - 200 gr.
• Chicken breast - 1 pc.
• Champignons - 18 pcs.
• Sweet Bulgarian pepper - 1 pc.
• Bulb onions - 1 pc.
• Leeks - ½ pc.
• Cherry tomatoes - 7 pcs.
• Salt - 1 tsp
• Vegetable oil - 1 tbsp.
• Teriyaki sauce - 1 tablespoon
• Garlic - 3 teeth.
• Pepper to taste.
• Sesame seeds to taste.
• Water - 1-2 liters.

Cooking process:

1. Examining the chicken breast. If there are veins and films, remove them. Rinse the meat thoroughly with warm water and cut it into oblong pieces with a sharp knife. Put the meat on a plate.
2. We peel the mushrooms from the skin, immediately cut them and send them to a deep bowl or colander. Rinse thoroughly under running water to remove dirt and debris.
3. Cut the pepper into two halves. We remove the core. Prepare cherry tomatoes and leeks. We wash them with warm water and cut them. Onions - in rings, tomatoes - in halves, peppers - in strips.
4. We peel the onion from the husk and chop it using the technique or by hand. You can cut the onion into half rings. Depends on your personal preference.
5. We put the funchoza in a separate deep container. Pour water into a saucepan and bring it to a boil on the stove. Fill the noodles with boiling water and cover with a lid. We leave for 5-7 minutes. After a while, pour the finished noodles into a colander and wait a few minutes for the liquid to drain.
6. We put a frying pan with vegetable oil on the included stove. Let it warm up. Add chopped onion and fry for a couple of minutes. Then add the mushrooms and mix. Fry until golden brown (this stage takes about 10 minutes).
7. Add vegetables to mushrooms and onions. Fry for 2 minutes, stirring constantly.
8. We get rid of garlic from husks and films. Crush the garlic with a knife plate. Add it to the pan. Next we send the chicken. Salt, sprinkle with sesame seeds and seasonings to taste.
9. We mix all the ingredients. Put the finished funchose in a frying pan and mix, pour the finished dish with teriyaki sauce.

Bon Appetit!