Funchozu glass noodles are loved by everyone who prefers Asian cuisine. This product is made from mung bean starch and is sold to consumers in dry form. When exposed to the temperature of boiling water, the mung starch becomes transparent, which is why the product is called “glass” noodles. Today, the market offers classic funchose and its analogues, both from konjac and corn starch. In many countries, the production of corn funchose is prohibited by law. But what are the benefits and harms of funchose? This question is often asked by those who monitor proper nutrition.
The benefits of funchose
Funchoza is a healthy carbohydrate side dish. Due to the fact that it is produced from starch, it enriches the body with well-absorbed macro and micro elements. This is extremely necessary for those who engage in mental work or pay a lot of attention to physical activity. Funchose is used as a side dish for protein: meat, seafood, in this combination it is harmonious and healthy for everyone to eat. Funchoza is a complex carbohydrate, it will not add weight, and it fits well into a day or evening diet. Moreover, I use glass noodles due to their insignificant calorie content. Calorie content of funchose, made from mung starch, in finished form is about 300 kcal per medium serving. This is equivalent to your favorite side dishes: rice, buckwheat,. It is important to know that funchose contains resistant starch, which is not immediately transformed into glucose and does not increase blood sugar levels; as a result, it can even be included in the diet of diabetics and athletes. Doctors say that processed resistant starch has a beneficial effect on the gastrointestinal tract and helps improve its flora. This is a significant advantage, because during meals, the stomach absorbs all the nutrients.
Glass noodles are used as an additional source of amino acids, because many people experience metabolic disorders precisely because of their deficiency. This side dish is perfect in this case.
The product is a source of B vitamins. Psychiatrists talk about its positive effect on the central nervous system. Glass noodles are used as a means of combating depression, because it is the lack of B vitamins that can cause nervous breakdowns. In addition, funchose will improve brain function.
Regarding fiber, there is not as much of it in funchose as, for example, in or, so it complements vegetable side dishes without putting extra strain on the gastrointestinal tract. Natural funchose contains no cholesterol. It is recommended for use by patients suffering from high blood pressure, problems with cholesterol and heart function.
There are so many funchose dishes that it is difficult to describe them all; they can be spicy and sweet, vegetarian. It goes well with seafood, meat, eggs, vegetables, and any oil. In terms of cooking, funchose is an addition. It does not have a strong taste, but thanks to its interesting consistency it complements any main dish.
Important!!!
The harms and benefits of funchose have been studied by many nutritionists and chefs from all over the world. According to general findings, this product is practically harmless.
Funchza contraindications
Classic funchose made from natural starch without admixtures of lead “white” is absolutely harmless. It is not recommended to use it for diseases of the pancreas, as well as for disorders of the digestive processes. Allergic reactions to this product were not observed, which cannot be said about many Asian dishes. If you all have an allergy, it’s probably not to the noodles, but to the sauce for them or another product.
What is funchose made from?
The harm and benefits of funchose are not all the questions of interest to those who monitor proper nutrition. Many people are also interested in its composition.
Real funchose - made exclusively from mung bean starch. If, when exposed to elevated temperatures, the noodles instantly acquire a transparent shade and do not turn white, you have purchased noodles whose bark contains bean starch, without unnecessary impurities. It does not taste as bright, but is very healthy and is used for a balanced diet. But if the noodles begin to turn white during cooking, like classic pasta, this indicates an imitation of funchose and the addition of corn starch to the product.
Many will ask: “Is this bad? - a complex carbohydrate, why can’t it just be eaten as a real funchose, and why make such a strong distinction between these products?” But the difference is significant and this is fundamental. Corn noodles are used as a bleaching dye in Asian countries, which contains lead. Eating such food is extremely dangerous due to increased toxicity. According to studies, lead provokes the appearance of cancerous tumors. True, according to Asian laws, the production of funchose with artificial brighteners is prohibited.
The benefits and harms of funchose lead to thoughts about its high price in the domestic market. If the price is unacceptable for you, you can pay attention to analogues: pasta or konnyaki noodles, popularly called shirataki noodles.
According to external characteristics, the product is 99 percent identical to funchose glass noodles. Transparency during cooking, plasticity and flexibility are maintained. But the 1 percent difference is that konjac is a coarse fiber that is not absorbed by the body. It does not contain complex carbohydrates and is not recommended for use by inactive people. But, the product will ideally replace a carbohydrate side dish during a diet, if consumed in reasonable quantities to maintain weight. You can often see noodles made from cassava, quinoa, and canna rhizomes on supermarket shelves. These are analogues of glass noodles, reminiscent of “classic” funchose in taste and beneficial characteristics. Real funchose is sold in any store. It is not some kind of delicacy, and stands out for its fragile properties and delicate “nut” aroma. It's the smell of beans. The noodles are stored dry, in a room with a humidity of 50-60 percent at room temperature. The main thing is that no liquid or steam gets into the packaging.
How to cook funchose?
Funchoza is boiled until you notice the famous “glass” transparency. Vegetables, seafood, fish and meat are added to the dish. The product can also be steamed - just place it in a rice tray and run a specific program in a steamer or multicooker. According to the classics, funchose is cooked in boiling water. To do this, bring the water to a boil, place the product there, but do it very carefully so that the small pasta does not break, and cook for 120 seconds. The readiness of the product is determined by a transparent grayish color. Then the noodles are placed in a colander and the excess water is allowed to drain. Boiled noodles are used as a base for a variety of dishes. It is washed with cool water so that it retains its shape. Often on store shelves you can find knitted funchose “nest” threads. They are cooked almost the same way as classic noodles. Only after throwing it into a colander, place the “nests” on a board, cut off the threads, and come up with a shape for your dish yourself. It is convenient to boil them, since the product does not stick together and can be easily removed. To avoid sticking, funchose is often seasoned with olive oil. There is no need to store noodles in broth or water after cooking, as this will prevent them from retaining their appetizing appearance and taste.
Delicious recipes with funchose
Salads
Beef and funchose
You will need:
1) Korean carrots: 100 grams.
2) Boiled beef: 200 grams.
8) Sesame seeds and oil sesame oil.
9) Vegetable broth: 100 ml.
Shiitake is sold dried, so soak it for a few hours first. Funchoza and mushrooms are boiled as usual, the ingredients for the sauce are crushed together in a mortar. Heat oil in a frying pan, add mushrooms, fry for a minute and pour in broth and spices. Simmer until the liquid evaporates. Add this dressing to the noodles.
Soup with shrimp and funchose.
1) Shrimp: 200 grams.
2) Onion: 1 piece.
3) Potatoes or sweet potatoes.
3) Funchoza: packaging.
4) Rice vinegar.
5) Elevator sheets.
Cook the shrimp until cooked and add the prepared funchose and potatoes a few minutes before the end. After 2 minutes, add the crumbled nori and reduce the heat, cook for another 5-8 minutes. Combine soy sauce with rice vinegar and add to soup. Leave to brew for 5-10 minutes.
Cooking funchose salad with chicken and vegetables
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Currently, in addition to rolls, sushi and other rice-based dishes, another Asian dish - noodles - has also become very popular in our country. In the menu of restaurants and delivery services of Asian cuisine you can find several types of it, one of which is called funchose or glass noodles. Today you will find out what the beneficial properties of this product are and what it includes, and diet lovers will find out how many calories are in funchose.
Features of funchose
Funchoza can be purchased dried or prepared. They call it glass because after cooking it becomes transparent. Another distinctive feature of these noodles is the lack of a characteristic taste, so funchose is used as an ingredient for:
- soups;
- side dishes;
- salads
Many people mistakenly believe that funchoza is rice noodles. But in fact, glass and rice noodles differ from each other in appearance, taste and other characteristics.
So, rice noodles are made from rice flour and turn white when cooked. And after heat treatment, funchose acquires a translucent shade and resembles glass threads. They also differ in their calorie content.
Funchoza has a high calorie content - 320 kcal per 100 grams of finished product. This calorie content is the result of the presence of legume starch in the noodles, but it is sometimes produced based on corn starch. And this often became the cause of scandals and lawsuits against manufacturers.
The fact is that mung bean funnel has the best characteristics in terms of taste and value. Quite often, unscrupulous manufacturers bleached raw materials with lead and sent the products for sale. Because of this, in some countries of the world the sale of this type of noodles is completely prohibited.
Beneficial features
The benefit of this product lies in its vitamin and mineral composition. The noodles contain many vitamins of groups PP, B and E. It also contains minerals such as:
- iron;
- selenium;
- phosphorus;
- potassium;
- magnesium.
When cooking, the noodles are not salted, but that's it. herbs and spices are added to the sauce, with which it is seasoned. The noodles themselves have no taste; they are served as part of hot and sweet and sour salads, with fish or meat dishes, as well as with vegetables. In Asian countries there are a huge number of recipes based on funchose.
Number of calories and energy value
As already mentioned, the calorie content of funchose itself is high. But, due to the fact that these noodles in their pure form do not have a characteristic taste, they are rarely served as an independent dish. Accordingly, the calorie content will differ.
100 grams of product contains:
- 320 kcal;
- 0.7 g proteins;
- 0.5 g fat;
- 84 g carbohydrates.
Despite its calorie content, funchose is still considered a dietary dish, good for weight loss. After all, it contains complex carbohydrates that give energy to the muscles. By consuming these noodles daily, you can significantly reduce your sugar and fat intake, which will have a positive effect on your health and give you energy. Noodles also contain amino acids that form new cells.
These noodles can be consumed by allergy sufferers, since they do not contain gluten, which is the cause of allergic diseases. Therefore, funchose is a healthy and safe product suitable for everyone, despite its calorie content.
By the way, 320 kcal is the number of calories in raw form, but in boiled form it is significantly lower - only 87 kcal per 100 grams.
Cooking funchose is quite simple - boil it for three minutes, then rinse under cold water, you can fry a little extra.
Funchose is served in salads, side dishes, and also as a main dish with the addition of:
- seafood;
- fish;
- meat;
- vegetables;
- mushrooms
How to cook funchose during a diet
Those who count calories and carefully monitor their diet can also cook themselves something with these noodles. Salad with funchose is especially popular; its calorie content is low and it will not be harmful to your figure. In addition to noodles, you will need:
- vegetables;
- greenery;
- seasonings
All ingredients not only low-calorie, but also healthy, so this salad is very good for everyone, not just those on a diet. To calculate the calorie content of the finished salad, you need to add up the calorie content of all the products. Moreover, all of them, except funchose, are used raw in its preparation.
One of the salad ingredients is red bell pepper. Its calorie content is about 26 kcal per 100 grams. It has the following beneficial properties:
- contains vitamin C in large quantities;
- increases stress resistance;
- strengthens the walls of blood vessels.
Despite the fact that it is called sweet, it does not contain much sugar, so even diabetics can eat this pepper.
Cucumber has a calorie content of 19 kcal per 100 g, more than 95 percent of its composition is water. It is capable of the following:
- actively cleanse the kidneys;
- strengthen the nervous system;
- restore the water-salt balance of the body.
Onion contains 41 kcal per 100 grams and has the following properties:
- used to fight infections;
- supports the cardiovascular system due to the presence of potassium;
- iron in onions cleanses the blood and is present in the process of hematopoiesis;
- helps with fatigue and insomnia.
The other three components of the salad with funchose have the following calorie content and properties:
- garlic (149 kcal) – has a warming property;
- vinegar (21 kcal) – reduces the total calorie content of the dish and actively breaks down fats;
- greens - helps to better digest the dish and stimulates metabolism.
On average, 100 grams of ready-made salad will have calorie content about 111 kcal. Sometimes you can buy a ready-made salad based on the following ingredients:
- funchose noodles;
- cucumbers;
- carrot;
- seasonings;
- garlic;
- vegetable oil.
Such a salad will have a different calorie content and, due to the dressing with oil, will be considered more useful than the one that is seasoned with vinegar.
But, regardless of how you plan to consume funchose noodles, remember the following:
So that funchoza noodles are not only tasty for you, but also a healthy dietary product, its need to cook properly and pair it with the right products. Knowing all this, you can enjoy an incredible Asian delicacy without harming your figure.
Funchoza is a special transparent noodle made from starch and water. The source of starch in the classic version of the product is the mung bean, which is often called “green beans” or “mung beans” - this is a translation from the English name “the mung bean”.
This is what green beans look like
Mung bean grows in India, China and Southeast Asia: almost every state in the region has its own version of processing mung bean into noodles.
Let us note that our country, like the whole world, first became acquainted with the Chinese version of the product. Hence the name “funchoza”, which is a modified Chinese “fensi” - a string of noodles. In the Middle Kingdom itself, this vermicelli is often called “dongfen” - winter or ice noodles. In the vast expanses of the CIS, the descriptive term “glass noodles” has taken root, and in the English-speaking world the adjective “cellophane” is more in use.
Calories and Nutrition Facts
Before you eat a product, you should know how many calories and nutrients it contains.
If your choice is funchose (the calorie content per 100 grams in its finished form is as much as 351 kcal!), your body will have to absorb a real bomb of complex carbohydrates and water. This dish contains virtually no other ingredients.
Yes, yes, the real calorie content of funchoza noodles is higher than commonly thought! The clarity of the finished product does not make it airy or light.
The main components in 100 grams of finished noodles are carbohydrates (starch) - 86.1 g and water (13.4 g). The remaining half gram contains a meager amount of fat and protein.
Myths about resistant starch
You may have heard of so-called “resistant” starch, which is found in legumes. According to research, it is beneficial for the intestinal microflora and, through the harmonization of its composition, has a positive effect on the body. And everything would be wonderful (including for bean noodles) if this starch did not change shape at high temperatures. Alas, the concentrated source of resistant starch is not processed legumes, but raw vegetables (celery, carrots, Brussels sprouts, onions) and potato flour, cooked without overheating
When the focus is on a new product (funchose is no exception), the benefits and harm it poses to health should take into account the content of vitamins and microelements. Of the huge variety of beneficial nutrients, the best examples of glass noodles can only boast of the presence of thiamine (vitamin B 1) - about 10% of the daily value.
Vitamin B6 reaches 4% of the daily value. There is a tiny amount of vitamin E in funchose (1%). Mineral salts include non-heme iron (12%), which is poorly absorbed by the body, selenium (11%), zinc and phosphorus (4% each), and calcium (3%).
As we can see, the numbers are not outstanding.
The benefits of funchose
Even if you are an ardent advocate of diet food, these high-calorie noodles can find their place in your diet. An occasional visit to a Chinese restaurant or an exciting culinary adventure at home in the kitchen will not cause irreparable harm to your figure, and you will be able to gain new impressions from unusual recipes.
If you have hard work to do, a long workout or a long trip where you won’t have time to eat, this noodles can be a real lifesaver. It doesn’t matter at all whether it’s called glass noodles, funcheza or funchoza - the caloric content of the dish in combination with starch (its main ingredient) provides long-lasting massive saturation. Ease of preparation is also of great importance: in moments of time pressure, every minute is at stake.
In clinical nutrition A significant advantage of glass noodles is the complete absence of gluten in them. For those who suffer from the rare hereditary disease celiac disease, this protein is not fully digested, resulting in poisoning. In addition, a large body of practical data has been accumulated that a special diet without gluten and casein helps mitigate the manifestations of a disorder such as autism, as well as accelerate the psycho-speech development of children with delays. Limiting gluten in your diet may also help with chronic fatigue, persistent migraines, and unexplained ailments.
Harm to the product
The basic principle of medicine is that the dose determines everything. Although it is extremely pleasant to pamper yourself with an original new funchoz, the composition of the noodles does not allow it to be part of the daily menu. Unless, of course, you want to gain a few extra pounds in just a week or two.
Another quality of glass noodles that is questionable for health is its ability to satiate a person even in small portions. You simply have no appetite left for grains, meats and vegetables and fruits.
The risk of a variety of diseases increases when the body is deprived of proteins, vitamins and microelements. That is why it is so important to cook from funchose not often and only those recipes where there is a large proportion of vegetables with minimal heat treatment.
There is one more circumstance that makes us treat this product with caution - manufacturer country. We all know well that Chinese goods vary greatly in quality. Such a seemingly banal product as noodles is no exception.
In 2004, it was discovered that several companies producing glass noodles were preparing them not from expensive raw materials - mung bean, but from cheap semi-finished products - corn starch. To give their products the necessary transparency, scammers abundantly saturated them with lead compounds that were harmful to health. Basically, such “surprise noodles” were supplied to the domestic market, but several batches were exported. In 2010, a new scandal broke out: funchose that came to the Czech Republic from China contained aluminum 14 (!) times more than the maximum permissible norm.
Unfair Myths About Glass Noodles
In order to promote the product, some cunning importers and retail chains greedy for novelty advertise funchose, attributing to it properties that it does not possess. In fact:
- Funchose contains very little dietary fiber (1.5 grams per 100 grams);
- It does not contain “the most important amino acids for the body” (and almost no proteins at all!);
- The set of vitamins and minerals in noodles is poor, and those beneficial substances that are still present are available in very small quantities;
- It does not remove waste or toxins from the body;
- It does not help you lose weight (rather, on the contrary, if you eat it often);
- Its use does not help improve thyroid function;
- It does not improve visual acuity, does not make the skin velvety, does not strengthen hair and nails;
- The product does not have miraculous healing properties, does not have any unforgettable taste, does not help restore male strength, achieve longevity or prevent cancer.
How to choose funchose correctly
- Solid trading network. It is better to buy funchoza in large supermarkets: the goods in them come from large suppliers and are checked by sanitary control. Don't trust noodles from small shops or markets;
- Label in Russian. Carefully inspect the pack: if its entire surface is covered with hieroglyphs, but does not contain a word in Russian, there is no guarantee that this product is edible;
- Mung beans = green beans = mung beans. Be sure to study the composition of the vermicelli you buy. Make sure that it is made from mung beans (or the notorious “green beans”, “mung beans”), and not from starch, which is obtained from potatoes, corn or sweet potatoes;
- You should not buy a large amount of food that is unfamiliar to you at once. No one is immune from individual allergies and food intolerances. First, try some noodles, and then, based on how you feel, continue your culinary experiments.
In terms of organoleptic properties, high-quality funchose is fragile, with a slight nutty odor, and becomes translucent after cooking.
Preparation and storage
Funchose is prepared in boiling water. It is enough to steam it for 7-10 minutes, or boil it for just two or three minutes, and that’s it - the dish is ready. It is important not to leave the greyish, light-transmitting vermicelli in the saucepan, but remove it as soon as possible and strain in a colander in cold water (!) - otherwise the funchose will swell and take on an unappetizing appearance.
Another way to cook
Place the dry semi-finished product on a grid in a multicooker: 12 minutes of steaming will be enough for complete readiness.
The thickest noodles should be boiled for 3-5 minutes, like regular vermicelli, adding vegetable oil and stirring to avoid sticking.
What to do with a specific noodle is written on the package, and the thickness of the product is visible in the transparent part of the package.
Store this vermicelli in the same way as regular pasta - in a dry place at room temperature.
A pronounced taste is not something that funchoza can boast of. Recipes for cooking at home include its use as a component of cold and hot salads with vegetables, mushrooms and seafood, as a side dish for spicy fish or meat. Very often, funchose is added to soups instead of the usual bread noodles.
On our website we have collected for you the most vitamin-rich recipes and dishes with easily digestible protein, where funchose plays the role of a satisfying carbohydrate filler surrounded by healthy, well-known products.
So all the secrets of the noodles with the exotic name funchoza have been revealed. You know the benefits and harms of this dish: be careful, and your diet will be replenished with an original Asian product.
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The main thing is to boil the noodles correctly.
Here's how it's prepared:
Often these noodles are also called glass noodles due to the characteristic transparency that they acquire after cooking.
One of the main advantages and striking feature of funchose is that it does not have a pronounced taste and absorbs the aromas of the products with which it is prepared. Soups, salads, and deep-fried dishes are prepared with funchose; it harmonizes perfectly with meat, fish, seafood, vegetables and various fragrant and spicy additives. Funchose dishes can be either hot or cold; many salads and snacks are prepared with it.
HOW TO PREPARE FUNCHOZE
To prepare a delicious salad with funchose or an appetizer, first of all, these noodles need to be properly boiled.
If your funchose has a diameter of up to 0.5 mm, you just need to pour boiling water over it, cover with a lid and leave for 5 minutes, then drain the water, but if the noodles are thicker, then they are cooked in the same way as regular noodles - dipped in salted boiling water, but boiled no more than 3-4 minutes.
OVERCOOKED FUNCHOSE will be soggy, and undercooked FUNCHOSE will stick to your teeth; properly boiled glass noodles will be soft, but slightly crunchy.
SO THAT THE FUNCHOSE DOES NOT STICK UP WHEN COOKING, you need to add vegetable oil to the water at the rate of 1 tbsp. for 1 liter of water.
If you bought funchose in the form of “skeins”, you need to prepare it as follows: tie the skein with thread, pour water into a deep saucepan (1 liter of water per 100g of noodles), put 1 tsp. salt and 1 tbsp. vegetable oil (based on 1 liter of water), bring to a boil, lower the skein of noodles, boil for 3-4 minutes, drain in a colander, place under cold running water, then take by the thread and shake to drain excess water, place on a cutting board board, remove the thread, cut the funchose crosswise using a sharp knife into strips of the desired length.
FUNCHOSA can be combined with a lot of foods - you can add fried meat, fish, chicken, stewed, fried or fresh vegetables, cut into pieces, all kinds of sauces, seasonings, spices.
1. FUNCHOSE IN KOREAN
INGREDIENTS:
- vermicelli funchose – 145 g,
- carrots – 100 g,
- fresh cucumbers – 145 g,
- sweet pepper – 45 g,
- garlic – 15 g,
- greens – 30 g,
- dressing for funchose – 115 g.
PREPARATION:
Pour boiling water over funchoza for 5-7 minutes, drain in a colander and rinse with cold boiled water. Chop all vegetables, except garlic and herbs, into thin strips, finely chop the herbs and garlic. Grind the chopped carrots with your hands until the juice appears. Combine all products and mix well, then leave in the cold for 2 hours to infuse, and mix thoroughly again before serving.
2. FUNCHOSE WITH VEGETABLES
INGREDIENTS:
- vermicelli Funchoza-100g.
- carrots-150g.
- bell pepper-150g.
- cucumbers-150g.
- onion-150g.
- vegetable oil
- salt pepper,
- ground coriander
PREPARATION:
Cut the peeled onions, carrots, cucumbers and peppers into strips. Fry the onions in vegetable oil, add carrots to it, and a little later - pepper. Prepare funchose (pour boiling water over it and leave for 5 minutes). Rinse under running cold water. Mix funchose with fried vegetables and cucumbers, salt and pepper, add coriander (or soy sauce). Let the funchose brew for an hour.
3. FUNCHOSE WITH MUSHROOMS AND VEGETABLES
INGREDIENTS:
- Rice noodles 250g
- Bell pepper 1 piece
- Carrot 1pc
- Zucchini 1pc
- Bow 1pc
- Tomato 1pc
- Boiled porcini mushrooms 150g
- Peking cabbage 100g
- Fresh ginger to taste
- Garlic to taste
- Soy sauce
PREPARATION:
Bring water to a boil, add some salt, put the noodles in boiling water, remove the pan from the heat and leave the noodles for 5-7 minutes. Then place the noodles in a sieve to drain the water.
Heat olive oil in a frying pan. Place finely chopped onions and carrots in oil. Fry until golden brown and add thinly sliced zucchini and pepper. Simmer until vegetables are soft. Add the mushroom slices and simmer for a couple more minutes. Add finely chopped tomato and shredded cabbage. When the vegetables become soft, add chopped garlic, finely chopped ginger and soy sauce. Mix and add noodles. Stir, heat and remove from heat.
4. FUNCHOSE WITH MUSHROOMS AND VEGETABLES
INGREDIENTS:
- Rice noodles 150 g
- Sweet pepper 1 pc. Carrot 1 pc.
- Cucumbers 1 pc.
- Champignon mushrooms 100 g
- Fresh cilantro 20 g
- Lemon juice 1 tbsp. l.
- Olive oil 4 tbsp. l.
- Soy sauce 8 tbsp. l.
- White sesame 2 tbsp. l.
- Water 50 ml
- Garlic 2 cloves
- Curry 5 g
- soy sauce,
- garlic,
- cilantro,
- lemon juice,
- olive oil
- curry.
PREPARATION:
The peculiarity of this dish is the unusually chopped vegetables - thin strips will certainly decorate the salad.
Peel and chop the mushrooms.
Place in boiling water for 5 minutes, then drain the water and set the mushrooms aside.
Peel the carrots. Then cut the cucumber and carrots into thin strips using a paring knife.
Next, cut the carrots and cucumber into thin strips.
Take a small pepper (or half), remove seeds and cut into thin strips.
Pour cold water over the rice noodles for 3 minutes, then drain the water and add boiling water for 5 minutes.
Meanwhile, prepare the marinade. To do this, take 50 ml of warm water, soy sauce, chopped cilantro, garlic (chopped), lemon juice and olive oil. Combine all ingredients in a saucepan and simmer over low heat for 2 minutes.
Mix vegetables, mushrooms, noodles.
Pour in the marinade, mix everything and leave for 30 minutes.
Then transfer the funchose to a salad bowl and sprinkle with fried sesame seeds. The dish is ready.
5. FUNCHOSE WITH BEEF
INGREDIENTS:
- 300gr. boiled funchose
- 1 tbsp. vegetable oil
- 300 gr. Fillet of beef
- 2 small carrots
- 1 bell pepper (I used yellow)
- 1 onion
- 2 cloves garlic
- 2 tbsp. soy sauce
- salt pepper
PREPARATION:
Heat vegetable oil in a deep frying pan and fry the beef fillet in it,
cut into thin slices. When the meat acquires a golden hue, add carrots and Bulgarian
pepper, cut into thin strips, and onion, cut into half rings.
Fry everything together for another 10 minutes, then add chopped garlic, soy sauce, salt, black
pepper to taste and simmer for another 5 minutes.
Add pre-boiled funchose to the prepared meat and vegetables, carefully
stir, cover and heat over low heat for 2 minutes.
Pepper can be replaced with green radish; my family doesn’t eat it, so I add pepper.
Bon appetit!
6. FUNCHOSE
INGREDIENTS:
- funchose noodles
- vegetable oil
- soy sauce
- garlic
- black pepper,
- coriander,
- red pepper,
- carrot,
- cucumber
- lemon juice and salt - to taste.
PREPARATION:
Take the funchose, pour boiling water over it and leave for 10 minutes. Place the funchose in a colander and rinse under running water, leave to drain.
Cut the meat into thin strips and fry in a frying pan until cooked, add funchose, soy sauce and simmer a little (3-5 minutes). Then add garlic, spices (black pepper, coriander, red pepper, sodium glucomate), mix and turn off the heat. Let cool slightly.
Grate the carrots and cucumber on a Korean grater, add the contents of the frying pan to them, stir and add lemon juice to taste and salt. Bon appetit
7. FUNCHOSE WITH MEAT
INGREDIENTS:
- meat 200-300g.,
- funchose 200g.,
- onion 3.4 heads,
- Korean prepared carrots - 300 gr.,
- a little vinegar
- Korean carrot seasoning,
- salt pepper.
PREPARATION:
Slice the meat thinly (it’s better if it’s slightly frozen, then it’s easier to slice it thinly), fry in vegetable oil, add salt, add onion chopped into half rings, fry lightly, add carrots in Korean style, mix, warm up. In a larger bowl, combine the boiled funchose. (it’s better to cut it right away) with meat and vegetables, add seasoning for Korean carrots, a little vinegar (as you like), salt if necessary, pepper. Let cool.
8. FUNCHOSE WITH CUCUMBER AND CARROTS
INGREDIENTS:
- 100 g funchose,
- 60 g Korean carrots,
- 20 g soy sauce,
- 2 cloves of garlic,
- 1 fresh cucumber
- olive oil.
PREPARATION:
Boil the noodles, dry them, let them cool. Cut the cucumber into long thin strips. Combine noodles with carrots and cucumber, add soy sauce. Chop the garlic, mix with olive oil, season the salad and mix.
This is a basic recipe for salad with funchose. If you add, for example, pieces of fried chicken to these ingredients, you will get a delicious salad with funchose and chicken - add products to your liking and invent your own recipes for salads with funchose - in principle, the possibilities in this case are endless, do not be afraid to use your imagination. Meat, fish, seafood, and a lot of options for other vegetables (eggplant, zucchini, bell peppers, radishes, onions, etc.) are suitable.
9. FUNCHOSE WITH MEAT (CHICKEN, PORK, BEEF)
INGREDIENTS:
- 700 g meat,
- 250 g funchose,
- 1 carrot,
- 1 onion,
- 2 cloves of garlic,
- soy sauce,
- olive oil,
- black pepper,
PREPARATION:
Peel the carrots and onions, cut the onions into half rings, grate the carrots on a coarse grater, cut the meat into thin strips about 0.5 cm thick. Boil the funchose, drain in a colander, rinse with cold running water, and dry. Heat a frying pan with olive oil, add meat, fry for 5 minutes, pepper and salt, add onion, stir, add carrots, stir again, pour in soy sauce, add funchose and garlic passed through a press, stir, simmer for 5 minutes, stirring, serve hot or cold.
10. FUNCHOSE WITH PRAWNS
INGREDIENTS:
- 100 g funchose,
- 10 peeled boiled shrimp,
- 1/2 sweet pepper,
- 3-4 green onions,
- 1 clove of garlic,
- 1/2 carrots,
- 2 tsp sesame oil,
- 1/2 tsp. sesame seeds,
- soy sauce,
- parsley.
PREPARATION:
Prepare funchose according to instructions. Cut the vegetables into strips, place in a frying pan with vegetable oil and fry for 2-3 minutes, add peeled ready-made shrimp, simmer for 1 minute, add garlic, onions passed through a press, sprinkle with sesame oil, soy sauce, add funchose, stir and simmer for a minute, Before serving, sprinkle with sesame seeds and chopped parsley, serve funchose with shrimp hot or cold.
There are many other ways to prepare funchose, but there is also a universal recipe - cook these noodles with your favorite products and get a dish that will be the most delicious just for you!
11. FUNCHOSE WITH BAKED BEET AND EGG PANCAKES
INGREDIENTS:
- Funchoza 100g. (dry)
- Medium size beets 1 pc.
- Fresh cucumber 1 tsh.
- Red onion 1 pc.
For the egg pancakes:
- Chicken egg 2 pcs.
- Soy and fish sauce 2 tablespoons each.
- Starch 1 tbsp.
- Half a bunch of parsley.
REFUELING:
- Seed mustard 1 tbsp.
- Lemon juice 2 tablespoons.
- Olive oil 6 tablespoons.
- Garlic 1-2 cloves (to taste)
- Honey to taste.
PREPARATION:
Wrap the beets in foil and bake in the oven at maximum temperature until soft (approximately 45-60 minutes depending on the size of the beets).
Pour boiling water over funchoza for 5 minutes, until soft, place in a colander, and rinse with cold boiled water. If desired, cut the long funzoza in half with scissors or even shorter.
For the pancake, lightly beat the eggs, sauces, starch and finely chopped herbs. Fry in a frying pan on both sides until cooked. Remove from the pan and cool.
Starch noodles or glass noodles funchose- a dish of Asian cuisine, especially popular in Japan, Korea and China. To make noodles, starch from legumes, cassava, potatoes, and canna is used; in modern production, corn starch is used. Starch noodles are round in shape and vary in diameter. It is found in the commercial network in dried form. Glass noodles themselves do not have a special taste, but they easily absorb tastes and odors. Funchoza is well suited as a side dish; it is prepared with seasonings from pickled vegetables and served cold or hot with meat, mushrooms, fish, etc.
The benefits and harms of funchose
The beneficial properties of starch noodles include their rich vitamin and mineral composition. Funchose contains vitamin PP, tocopherol (E), thiamine (B1), riboflavin (B2), pantothenic acid (B5), pyridoxine (B6), folic acid (B9). Noodles are rich in micro- and macroelements such as sodium, phosphorus, calcium, potassium, selenium, magnesium, iron, etc. It should be noted that the calorie content of funchose itself is quite high. Funchoza is not salted during the cooking process; all spices and herbs are added to the sauce. In Asian countries, spicy and sweet and sour salads, soups and main dishes are prepared with noodles. The calorie content of funchose is 320 kcal per 100 g of product. Valuable B-group vitamins and vitamin PP contained in funchose have a beneficial effect on the nervous system and help strengthen it. Acts as an antidepressant. Vitamin PP also affects the structure and function of the skin. Vitamin E has an antioxidant effect and is involved in energy metabolism.
Funchoza is useful for people getting rid of extra pounds. Complex carbohydrates in noodles provide muscle tissue with energy. Daily consumption of funchose allows you to reduce your intake of fat and sugar. At the same time, vital energy and good health are preserved. Essential amino acids contained in funchose play an important role in the construction of new body cells. This makes starch noodles a useful product for maintaining health. It should be noted that funchose does not contain the source of many food allergies - the protein gluten. The use of cheaper corn starch in the production of funchose reduces the consumer and taste properties of noodles. Unscrupulous manufacturers use lead to bleach raw materials. Such funchose is harmful to health.