Funchoza is rice noodles. It is also called glass, starch or Chinese.
To some, this product may seem tasteless and it really is.
In order for the fungoza to prove itself, it is necessary to choose the right addition to it.
And to do this is not difficult at all.
Noodles are cooked with a wide variety of products, but an especially delicious appetizer is made from funchose and carrots. Will we cook?
Funchosa with carrots - general principles of preparation
Like any other pasta, rice noodles absorb water well and increase in size during cooking. We sell it in small packages, usually up to 400 grams. When buying, you need to inspect the product for integrity. If there are a lot of crumbs and broken noodles inside the pack, then it will not work for us.
Funchoza is boiled in two ways:
1. Directly boiled in salted water. For 100 grams of dry noodles is a liter of liquid.
2. Steamed noodles with boiling water and incubated for about 10 minutes.
Funchozo it is undesirable to mix during cookingas it is fragile enough and the noodles are easy to crumble. Cooking time in recipes is approximate and you still need to verify it with the information on the packaging of a particular product.
Carrots are added in different forms:
• raw;
• fried;
• ready-made salad in Korean.
Other vegetables are also added to the dishes: pepper, onion, garlic, cabbage. Often put meat, chicken, fish or seafood. And of course spice. You can go the simplest way and pour Korean seasonings into the dish. Or choose spices individually, taking into account your taste and recipes.
Recipe 1: Funchosa with Carrots and Onions
The easiest way to cook funchose with carrots, which will require a minimum set of products.
Ingredients
• 100 grams of funchose;
• 2 carrots;
• 1 onion;
• 4 tablespoons of oil;
• 1 bunch of dill;
• salt;
• hot peppers.
Cooking
1. Cut the onion in half rings, fry in oil.
2. Add the grated carrots and fry together for about five minutes. Salt, season with hot pepper.
3. Add funchose to the pot with boiling water, mix and boil for exactly 3 minutes.
4. Drain into a colander, allows the broth to drain.
5. Stir the noodles with the fried vegetables, add the chopped dill and you're done!
Recipe 2: Korean Fungose with Carrots and Eggplant
A fragrant dish of funchose, which uses ready-made Korean carrots and fresh eggplant.
Ingredients
• 200 grams of noodles;
• 200 grams of already cooked carrots;
• 1 eggplant;
• clove of garlic;
• 0.5 tablespoons of vinegar;
• 25 grams of soy sauce;
• 5 tablespoons of oil.
Cooking
1. Pour funchose with boiling water, cover and stand for 10 minutes. We drain the water, cool the noodles.
2. Add vinegar and soy sauce to rice noodles.
3. Stir the noodles with Korean carrots, put the chopped garlic.
4. Cut the eggplant into strips, fill with salted water and let it brew for 10 minutes. If the vegetables are not bitter, then skip this step.
5. Squeeze the eggplant and fry in hot oil until golden brown.
6. Add to the carrots. Mix thoroughly. We try a snack on salt, pepper, if necessary, then add while it is warm.
Recipe 3: Funchosa with Carrots and Cucumber
Fresh funchose salad with carrots and cucumbers. This appetizer should not be prepared in advance, as vegetables emit a large amount of juice and lose their taste. Fresh garlic can be added to the dish to taste.
Ingredients
• 200 g of funchose;
• 2 cucumbers;
• 2 carrots;
• 1 bell pepper;
• salt, a little vinegar, pepper;
• 0.5 tsp Korean condiments;
• oil for refueling.
Cooking
1. Pour rice noodles with boiling water for 10 minutes. Then rinse.
2. Peeled carrots with three straws, add Korean seasonings, salt, pepper and grind until juice appears. Pour a little vinegar and 2-3 tablespoons of oil.
3. Fresh cucumbers also need to be cut into strips. If there are no seeds, then you can grate.
4. Release the pepper from the seeds, cut the halves into thin half rings.
5. Combine all the vegetables, add funchose, mix.
6. Cover the appetizer and let stand for 15 minutes to mix tastes.
Recipe 4: Funchosa with Carrots and Peppers
A stunning salad with a pronounced aroma of bell pepper. The dish is light, but at the same time quite satisfying and nutritious. It will turn out brighter and more beautiful if you use pepper of different colors.
Ingredients
• 200 g of Chinese noodles;
• 3 bell peppers;
• 3 large carrots;
• vinegar, salt, red pepper;
• greenery;
• 40 grams of oil;
• 1 onion.
Cooking
1. Boil funchose for 3 minutes, drain the water. Let the noodles cool.
2. Three carrots, add a little vinegar, hot pepper and mix.
3. Cut the pepper into half rings, combine with carrots, add the cooled noodles to them.
4. Cut the onion and fry with the addition of oil to a rosy color.
5. Put the onions in a common dish.
6. Put chopped greens and you're done!
Recipe 5: Funchosa with Carrots and Chicken
For this appetizer, you can use any part of the chicken carcass, but it’s more accurate and more beautiful than the fungoza with the breast. The dish is universal, it can be used as a salad in cold form or heated and served on the second.
Ingredients
• 300 grams of chicken;
• 150 grams of funchose;
• 200 grams of carrots;
• 1 onion;
• 50 grams of oil;
• spices.
Cooking
1. Pour noodles with boiling water so that the liquid completely covers the product and leave it under the lid for 8 minutes. Then we recline and wash.
2. Shred the onion in half rings, carrots with three straws. Fry in a pan with half the butter.
3. Cut the chicken into cubes or straws, fry with the remaining oil in another pan. Salt, pepper.
4. Stir vegetables with chicken and noodles. Cooling down the ingredients is optional.
5. We taste, add salt, pepper, for acid you can drip a little vinegar, and for added piquancy add soy sauce.
6. Cover the snack and let it brew for at least an hour. But the noodles prepared according to this recipe will become especially tasty in 5-6 hours, when the chicken is soaked in carrot juices.
Recipe 6: Funchosa with Carrots and Meat
To cook noodles according to this recipe, you can use beef or pork. Take a non-greasy piece of fillet without films and layers. From the following products, 5 large servings will be obtained, if necessary, reduce the number of ingredients.
Ingredients
• 250 grams of funchose;
• 300 grams of meat;
• 70 grams of soy sauce;
• 3 carrots;
• 1 Bulgarian pepper;
• 1 onion;
• 4 cloves of garlic;
• 2 tsp sweet paprika;
• hot pepper, salt, vinegar;
• 70 grams of oil;
• 1 cucumber.
Cooking
1. Cut the meat into strips, add soy sauce, paprika, salt, pepper, a little vinegar. Mix and transfer to a sealed container. We stand for 5 hours, you can put it in the refrigerator for the night.
2. All vegetables need to be cut into thin strips, carrots and cucumbers are simply rubbed. Stir in a large bowl, add a spoonful of vinegar, hot pepper, salt and leave to marinate for 1-2 hours.
3. Boil rice noodles according to the instructions on the package. We drain the water, rinse.
4. We take out the meat, fry in a pan with hot oil. Cover and stew do not need, just fry. If you like fried onions, then you can not put it on fresh vegetables, but cook with meat.
5. Add chopped garlic, funchose to the vegetables and put the meat at the end.
6. Stir the appetizer; if necessary, add pepper for pungency.
Recipe 7: Funchosa with Carrots, Radishes and Cabbage
Another fresh version of a snack made of funchose with carrots. We use green radish, black will not work. But if there is no radish, then you can make with radish or just exclude the ingredient.
Ingredients
• 200 grams of noodles;
• 150 grams of cabbage;
• 100 grams of radish;
• 200 grams of Korean carrots;
• 2 onions;
• 1 Bulgarian pepper;
• 4 cloves of garlic;
• oil, spices.
Cooking
1. Funchoza bring to readiness according to the instructions on the package.
2. Shred the white cabbage with thin strips, also three peeled radish. Add salt, pepper to vegetables and mix well.
3. Put Korean carrots in the cabbage.
4. Onion cut in half rings, fry in oil. Add the pepper, cut into strips, and let it sit for another minute.
5. Combine all vegetables with noodles.
6. Put the chopped garlic, mix, cover and leave for half an hour to combine the tastes of the products.
7. We try the dish for spiciness and salt, if necessary, add more spices, vinegar and can be served!
Recipe 8: Funchosa with Carrots and Seaweed
This dish is a storehouse of vitamins and iodine. We will use the ready-made seaweed salad from cans, but you can also take preserves. We also take a ready-made salad of Korean carrots without additional additives.
Ingredients
• 100 grams of funchose (dry);
• 150 grams of seaweed;
• 200 grams of Korean carrots;
• 2 onions;
• 40 grams of oil;
• litere of water.
Cooking
1. Put funchose in a pan, pour a liter of boiling water, salt and cook for 2-3 minutes. Turn off and rinse.
2. Drain the marinade from the seaweed, add to the noodles.
3. Cut the onion, fry in oil and also send it to a snack.
4. Add Korean carrots with marinade. We mix the appetizer well.
5. If the carrots are not sharp, then we additionally put red pepper, you can add salt to taste and add greens.
Recipe 9: Funchosa with carrots and squid (or fish)
A very simple recipe for making snacks. Instead of squid, you can put fried pieces of fish in it.
Ingredients
• 150 grams of noodles;
• 200 grams of Korean carrots;
• 1 onion;
• butter;
• 300 grams of squid.
Cooking
1. Boil the squid in boiling water for a minute, pour over with cold water, peel and cut into strips.
2. Cut the onion into rings, fry until transparent.
3. Add the prepared squid, fry for 2-3 minutes together. Solim.
4. Boil funchose according to the instructions.
5. Combine Korean carrots with the rest of the ingredients and you're done!
Funchoza with carrots - useful tips and tricks
• The oil added to the water during cooking of the funchose will prevent the noodles from sticking together and improve the taste of the finished snack.
• Rice noodles from different manufacturers may vary in thickness, so you need to cook it according to the instructions indicated on the specific package.
• Rice noodles can not be cooked in advance, it loses taste during storage. But if you managed to cook more noodles, then you can put it in the refrigerator, but do not freeze it.
• Do you need to chop the noodles for the salad? The dry product is very fragile and the pieces will be uneven. It is better to boil funchose, then put on a cutting board and cut with a knife.
• It is better not to boil rice noodles than to digest. If it turned out sticky or stuck together, then it will not work for salad. But do not rush to throw away the product. With it, you can cook an omelet or casserole, in this form it is better to combine with minced meat.
