Who first invented pasta? Italians, most likely, you will think, but you will be wrong. The people of the East were the first to do so. And the famous Marco Polo, after his travels, brought it for the first time to Europe, where the idea of ​​​​making it from flour and water took root. Funchoza - noodles made from rice or bean flour. Let's find out how funchoza is prepared. With shrimp and other seafood, sweet peppers and oriental seasonings, this dish is very popular in the cuisine of the peoples of the East.

In Russia, these thinnest noodles are sometimes called “glass noodles.” But to be completely accurate, it should be noted that after cooking it is the bean noodles that look glass-transparent, while the rice noodles become milky white. Elastic funchose with shrimp is a dish worth mastering its preparation.

Today, funchose has become a fashionable product, rice noodles are freely sold in many stores, and there will be no problems with shrimp and other exotic ingredients. It's not difficult to prepare, but you get a real fireworks of flavors in one plate. So let's get started.

Funchoza with shrimp - recipe and cooking instructions

To prepare funchose, a little-known product for us, it is important to familiarize yourself with some of the features of its preparation.

When choosing noodles in a store, pay attention to the following characteristics: density, color and smell. Color should be slightly grayish. The smell is an almost imperceptible light aroma of nuts and beans. Density - must be brittle and brittle, regardless of its thickness.

If the funchose looks sticky, cloudy, bends easily, or has foreign odors, then it is better to refuse to purchase such a product. Most likely, you won’t get a tasty dish from these noodles.

How to store funchose?

Keep it in a well-ventilated but dry place in a tight paper bag or glass jar with a loose lid. Protect it from dampness, as it quickly absorbs moisture. Also keep the rice noodles away from the aromatic seasonings to prevent them from being absorbed.

How to cook funchose correctly?

Before the funchose is combined with shrimp and other ingredients, it must be properly boiled.

It all depends on the thickness of the noodles.

If the funchose is very thin (0.5 mm in diameter), then just pour boiling water over it and let it stand for no more than 5 minutes.

If the thickness of the noodles is more than 0.5 mm, then boil it like pasta, but only for 3 or 4 minutes.

So, take a pan into which you pour water at the rate of 100 grams. funchose one liter of water, a teaspoon of salt and a tablespoon of vegetable oil so that the noodles do not stick together during cooking. Boil the water.

Pass a thick thread through the skein of noodles and tie with a ring. Place in boiling water.

How to determine if funchose is ready?

If transparency and a characteristic grayish color are observed, while the funchose is soft but slightly crunchy, this means that it is ready.

When cooked, remove the noodles by the ends of the thread, drain in a colander, rinse with cold water, shake the noodles, place on a board and cut into pieces (remove the thread).

Now you can finish preparing the “Funchoza with Shrimp” salad:

• in the form of straws (1 bell pepper, small carrot) and fry in vegetable oil;
• add about 10 boiled peeled shrimps and fry everything for a minute;
• a clove of garlic (squeeze), put a few green onions, add soy sauce and sesame oil (to taste);
• Heat the washed, ready-made funchose in a frying pan along with shrimp and vegetables for about a minute;
• When serving, sprinkle with sesame seeds and parsley (finely chopped).

Low-calorie funchose, which helps improve digestion and restore strength, has gained recognition among connoisseurs of good cuisine all over the world. You too will appreciate this wonderful and healthy dish.

Properly prepared funchoza with shrimp is a very tender and slightly sweetish dish. It is perfect as an exotic addition to the holiday table, and for lovers of Asian cuisine, funchose with aromatic shrimp will become one of their favorite dishes.

There are many options for preparing the dish. You can come up with an interesting and spicy sauce for the recipe, add vegetables, ginger or other seafood to the basic ingredients.

It is important to choose the right funchose noodles. Today in stores, in addition to quality noodles, you can come across unscrupulous manufacturers who sell not quite the right product. When choosing funchose, pay attention to the composition.

The right product is at least 80% bean starch. If the list of ingredients lists corn starch first, the noodles are of poor quality. Externally, the funchose should be translucent, not cloudy or broken.

Funchoza with shrimp - basic recipe

The classic recipe for funchose with shrimp does not provide any additional sauces. If you cook the shrimp correctly, they will give the noodles the desired flavor. Thus, the dish will taste very multifaceted.

To make a basic recipe for two you will need:

• 1 pack of funchose;
• 400 grams of frozen or fresh shrimp. It is better to take large shrimp rather than the cocktail version;
• Seasonings. It is enough to take salt, pepper, garlic and coriander or any mixture of aromatic herbs.

First you need to prepare the shrimp. Throw the product into a frying pan preheated with vegetable oil, add salt, pepper and other spices to taste. Keep the shrimp on the fire for 2-3 minutes, no longer.

Important! Red shrimp – already boiled. Gray ones - no, therefore, it is necessary to cook gray shrimp until the entire carcass has a uniform reddish color.

In the next step, bring 1.5 liters of salted water to a boil. Remove the noodles from the package and rinse them under cold running water to remove any excess starch. Throw the funchose into boiling water and add a tablespoon of vegetable oil so that the noodles do not stick together after cooking.

You can also use butter, but never add it after cooking, otherwise it will change the natural transparent texture of the noodles. It will become cloudy and not as appetizing.

The noodles should be cooked over medium heat for no more than 3 minutes. After this, drain the water and transfer the funchose to the frying pan with the shrimp. Turn on the heat and let all the ingredients simmer over low heat and covered for another 2-3 minutes.

Serve the finished dish immediately to the table. It can be combined with sweet and sour sauces, any vegetables and salads.

Cooking in teriyaki sauce

For lovers of classic Japanese cuisine, we recommend trying to cook everything in teriyaki sauce. This funchose tastes even more tender and sweet and sour.

Teriyaki is similar to soy sauce, but has a thicker consistency and a pronounced sweetish-spicy taste. You can buy this ingredient in almost every supermarket. Pay attention to the color and thickness of the product. You should not choose too liquid or very light sauce options.

Also, teriyaki is easy to make yourself.

Ingredients:

• 150 ml soy sauce;
• 1 tablespoon white wine vinegar (6%);
• A teaspoon of ground ginger;
• 1.5 teaspoons granulated dried garlic;
• 1.5 tablespoons sugar (it is better to use cane sugar);
• 20 grams of potato starch;
• 80 ml water;
• 2 tsp. refined sunflower oil.

Mix water and soy sauce and add the remaining ingredients to the mixture. Mix everything thoroughly in a saucepan and place on low heat until all ingredients are completely dissolved. As a rule, 10-15 minutes are enough. Then let the teriyaki cool. The finished sauce should be stored in the refrigerator in a tightly closed glass container.

To prepare funchose with shrimp in teriyaki sauce, at the stage of frying the shrimp, add 150-170 ml of teriyaki per 400 grams of seafood. After cooking the funchose, add it to the resulting mixture and close the lid for another 2-3 minutes. If you want the sauce to become even thicker, leave the pan uncovered. This way it will evaporate faster.

With added vegetables

Any vegetables go well with funchose, but you can’t combine everything with shrimp. It is recommended to add zucchini, zucchini, bell pepper, and any greens to this dish. You can experiment and add pieces of fresh pineapple to the dish. Everything is in the best traditions of Asian cuisine.

Vegetables should be cooked separately from shrimp, so they will retain their color and taste. At the end, pour the selected vegetables into the pan with the shrimp and noodles, but for no more than 1-2 minutes. The finished dish can be decorated with fresh herbs and sesame seeds.

Salad with shrimp and funchose

Shrimp noodles can be served not only as a main course, but also as a salad. Prepare the shrimp and noodles as per the basic recipe, but eventually cool all ingredients to room temperature.

You can add the following ingredients to the salad:

• Salad leaves. There must be more than funchose;
• Shiitake mushrooms;
• Quail eggs;
• Fresh cucumber;
• Soy sauce, Japanese mayonnaise or teriyaki (optional);
• Canned sweet corn;
• Spices to taste.

Tear the lettuce leaves into small slices and place in a deep bowl. Add the previously prepared shrimp noodles and cut the cucumber into cubes. Pre-cut the shiitake mushrooms and fry for 1-2 minutes, and then add to the salad.

Boil the quail eggs, cut in half and combine with the salad mixture. Next, add 200 grams of sweet corn and season the salad with tariyaki, regular soy sauce or Japanese mayonnaise. Add spices to taste and serve the dish. Salad with shrimp and funchose will be an excellent and light snack.

With cherry tomatoes

To add a little Italian touch to the classic Asian dish, you can add cherry tomatoes cut into several pieces to the funchose with shrimp. It is recommended to season this dish with olive oil with the addition of pepper and garlic. A few grams of a mixture of dry Provencal herbs will perfectly complement the taste.

Funchoza with fried shrimp

For a more piquant taste, you can fry the shrimp longer. For this variation of the dish, it is better to take only raw seafood and cook it for 4-5 minutes in a large amount of vegetable oil until golden brown. You can also prepare shrimp coated with bread crumbs and add them to the boiled noodles.

How to make with mussels and shrimp

Lovers of a variety of seafood will love the combination of funchose with shrimp and mussels. Remove the leg from each mussel and simply leave the meat in the shell. Note that the shell can be discarded, but it plays an aesthetic role in the final presentation of the dish.

Fry the mussels in olive oil for two minutes, then add the shrimp and simmer for another 3 minutes. Add funchose to the pan, mix thoroughly, sprinkle with seasonings, then serve.

Recipe with ginger

To add piquancy to the dish with shrimp funchose, it is better to add ground ginger. You can take either a dry product or a freshly ground one. Add ginger at the rate of 1 level teaspoon per package of funchose.

If you love funchose and shrimp, I offer you an excellent dish made from them!

Light, satisfying, very aromatic funchose with shrimp and vegetables is suitable for Lent, and it is prepared very simply and quickly. I also like this dish because it is equally delicious hot or cold!

Let's prepare all the ingredients for funchose with shrimp.

Pour boiling water over the funchose and leave for 5-10 minutes to soften it.

IMPORTANT! Some types of funchose need to be boiled. Be sure to prepare funchose according to the instructions on the package.

As soon as the funchose is ready, drain the water from it. You can simply transfer it to a colander and let the liquid drain completely.

Meanwhile, chop the vegetables. I took cucumber, carrots and bell pepper. Cut the carrots into thin strips. Cut the bell pepper into small cubes, cucumbers into cubes.

Place funchose and vegetables in a bowl.

In a bowl, mix soy sauce, vinegar, vegetable oil and chopped chili pepper and garlic. Mix the dressing well.

IMPORTANT! You can make a real one for this dish.

Add the dressing to the funchose and vegetables.

Mix everything and set aside for now, let the vegetables and funchose be saturated with the aromas of the dressing.

Boil the shrimp in salted boiling water for 5-7 minutes until cooked.

IMPORTANT! Cooking time for shrimp depends on their size. You can use shrimp of different sizes in the dish. That's exactly what I did.

Drain the water from the finished shrimp, let them cool, remove the shell and remove the intestinal vein.

Place the shrimp in a bowl with the funchose and vegetables. Add finely chopped parsley and sesame seeds.

Funchoza with shrimp and vegetables is ready! You can serve it as a main dish in portioned dishes.

I often serve funchose with shrimp as a snack dish and prefer these portioned spoons.

Bon appetit!

If you haven't tried bean noodles yet, we definitely recommend you give it a try! We suggest you prepare funchose with shrimp and vegetables. This dish turns out very tasty, and it cooks quite quickly! Ideal for a light dinner.

• To prepare the dish we will need:
• Shrimp – 100 grams
• Funchoza (bean noodles) – 100 grams
• Bell pepper - 1 piece
• Carrots - 1 pc.
• Onion - 1 pc.
• Teriyaki sauce - 1 package or soy sauce to taste
• Oil for frying
• Salt to taste

Recipe for funchose with shrimp and vegetables

Funchoza with shrimp and vegetables is cooked over high heat and very quickly, so you need to prepare all the components of the dish in advance. We will use shrimp unpeeled, so they must be cooked in advance. There is no need to defrost the shrimp first. Pour water into a saucepan, put shrimp in it, add a little salt and let it boil. After boiling, cook for another 1-2 minutes, then drain the water and rinse the shrimp under cold water. Then we remove the shell.



Let's prepare the vegetables. Peel the bell pepper, wash it and cut it into fairly large strips. We also peel the carrots, wash them and cut them into large strips. Cut the onion into half rings.



We will use Sen Soy funchose, but of course you can use any other one. Funchose must be prepared according to the instructions on the package. We put it in a saucepan and poured boiling water over it. Let it stand under the closed lid until the funchose becomes transparent. Then the water must be drained and the funchose rinsed with cold water.



As we already wrote, the dish is cooked over high heat. Pour oil into the frying pan, let it heat up well, and then lay out the prepared vegetables. Fry the vegetables for about 3-4 minutes, stirring.



We will season the dish with ready-made Teriyaki sauce of the same brand as the funchose. You can buy any other sauce for Japanese dishes to suit your taste, or use regular soy sauce to taste.

A light dinner or a fresh snack - that’s what funchoza with shrimp is! Try it at home with tomatoes, broccoli, mussels or squid.

Funchoza with shrimp is a very simple and tasty dish that will appeal to lovers of Asian dishes and those who love shrimp. A salad of shrimp, vegetables and funchose turns out light, juicy and bright. It’s nice to put such a dish on a holiday table!

• Funchoza (“glass” noodles) – 200 g
• Boiled-frozen shrimp – 200 g
• Carrots - 1 pc.
• Bell pepper - 1 pc.
• Fresh cucumber - 1 pc.
• Soy sauce - 2 tbsp. spoons
• Sesame oil - 1 tbsp. spoon
• Rice vinegar - 1 tbsp. spoon
• Garlic - 1 clove
• Chili pepper - 1 pc.
• Sesame - 1 teaspoon

Funchoza should be prepared according to the instructions on the package. My funchose needs to be poured with boiling water for five minutes, and then thrown into a colander to drain all the liquid.

Let's prepare a dressing for funchose with shrimp. To do this, mix soy sauce, rice vinegar, sesame oil, finely chopped chili peppers and garlic.

Pour the dressing over the funchose and stir well.

Grate the carrots and cucumber on a Korean carrot grater. If you don’t have one, then simply cut the vegetables very thinly into strips, as the bell pepper is cut in the photo.

Place the vegetables in a bowl with the funchose and mix all the ingredients of the dish well with your hands again.

While the vegetables and funchose are soaked in the dressing, we will peel the shrimp from their shells, remove the intestinal veins and boil the shrimp in salted water for 3-4 minutes. Drain the shrimp and place them in a bowl.

Add sesame seeds and mix the salad again. Place the funchose with shrimp and vegetables in the refrigerator to cool and set for 30 minutes.

Funchoza with shrimp is a self-sufficient dish. Serve it as a salad or cold appetizer.

Bon appetit!

Recipe 2: delicious funchose with shrimp and vegetables

• 150 grams rice noodles
• 1-2 carrots
• 1 onion
• 300 grams of shrimp
• ½ bell pepper
• 2 cloves garlic
• Soy sauce
• Vegetable oil
• Ginger root -30 grams
• Greenery
• Barberry or cumin
• Salt to taste

Boil and peel (if they have not been peeled beforehand) the shrimp.

While the shrimp are cooking, pour boiling water over the funchose and leave for 5-7 minutes until transparent.

Make a gas station. To do this, you need to cut the onion into half rings, and the carrots and pepper into strips. Grate the ginger on a fine grater. Place everything in a frying pan and fry for 3-5 minutes.

Season the mixture with spices, add finely chopped garlic. Add shrimp to vegetables, adding soy sauce. Stir and cook for 3-5 minutes. Place in portions on a plate and garnish with herbs. You can add a little oil.

Recipe 3, step by step: shrimp with funchose and cherry tomatoes

The recipe for salad with funchose and shrimp is extremely simple and does not require any complex ingredients.

• fresh shrimp – 300 g
• funchose – 120 g
• red pepper - 1-2 pcs (sweet)
• cherry tomatoes – 5 pcs.
• garlic – 2.5 cloves
• lilac onion – 1 pc.
• cilantro – 30 g
• lemon – half 1 piece
• soy sauce – 2.5 tbsp. l.
• sesame oil – 2 tbsp. l.

Pour boiling water over the funchose. Then you need to cover it with a lid and let it brew a little (if it is thinner than 0.5 mm). If the funchose is thicker than 0.5 mm, it must be boiled for several minutes.

Boil the shrimp (place in boiling water for a maximum of 4 minutes), drain in a colander and leave for a few minutes until all excess liquid disappears. Then they need to be cleared of their shell and the intestinal vein removed.

Dry the washed peppers and cut into thin strips.

Cherry tomatoes must be washed, dried, and then cut into 4 pieces.

Peel the onion and cut it into half rings.

Make the salad dressing:

• finely chop the cilantro,
• pour in sesame oil,
• pour in soy sauce,
• add garlic
• squeeze the juice of half a lemon,
• pour in a couple of tablespoons of water in which the funchose stood,
• Mix all the ingredients for the sauce thoroughly and simmer for a few minutes.

Place all the salad ingredients in a random order into a salad bowl - shrimp, funchose, cherry tomatoes, red pepper, lilac lettuce.

Pour the prepared dressing over the salad and then mix all its components. It is necessary to let the salad brew for some time.

Recipe 4: funchose with tiriyaki sauce and shrimp

We suggest you prepare funchose with shrimp and vegetables. This dish turns out very tasty, and it cooks quite quickly! Ideal for a light dinner.

• Shrimp - 100 grams
• Funchoza (bean noodles) - 100 grams
• Bell pepper - 1 piece
• Carrots - 1 pc.
• Onion - 1 piece
• Teriyaki sauce - 1 package or soy sauce to taste
• Oil for frying
• Salt to taste

Funchoza with shrimp and vegetables is cooked over high heat and very quickly, so you need to prepare all the components of the dish in advance. We will use shrimp unpeeled, so they must be cooked in advance. There is no need to defrost the shrimp first. Pour water into a saucepan, put shrimp in it, add a little salt and let it boil. After boiling, cook for another 1-2 minutes, then drain the water and rinse the shrimp under cold water. Then we remove the shell.

Let's prepare the vegetables. Peel the bell pepper, wash it and cut it into fairly large strips. We also peel the carrots, wash them and cut them into large strips. Cut the onion into half rings.

We will use Sen Soy funchose, but of course you can use any other one. Funchose must be prepared according to the instructions on the package. We put it in a saucepan and poured boiling water over it. Let it stand under the closed lid until the funchose becomes transparent. Then the water must be drained and the funchose rinsed with cold water.

As we already wrote, the dish is cooked over high heat. Pour oil into the frying pan, let it heat up well, and then lay out the prepared vegetables. Fry the vegetables for about 3-4 minutes, stirring.

We will season the dish with ready-made Teriyaki sauce of the same brand as the funchose. You can buy any other sauce for Japanese dishes to suit your taste, or use regular soy sauce to taste.

Add sauce and shrimp to the fried vegetables, stir fry for about 1 minute.

Then add our funchose and mix well.

The dish turns out very tasty! The funchoza is soaked in the sauce, and the shrimp add an unusual taste! Bon appetit!

Recipe 5: funchose with fried shrimp (step-by-step photos)

A simple and quick way to impress your friends and family with your culinary skills. Shrimp in itself is already a delicacy, but if you fry them with a side dish in the form of bean noodles (funchose), you will be licking your fingers!

• 500 gr. frozen shrimp
• A pack of bean noodles (funchoza)
• Soy sauce
• Onions 1 pc.
• Green onions
• Head of garlic 1 pc.
• Black pepper

Thaw the shrimp. To do this, dump them from the pack into a pan with warm water.

The procedure lasts a maximum of 5 minutes, because the shrimp defrost quickly because they are small.

Clean the shrimp. This may take 10 minutes if done with four hands.

Chop the onion and throw it into a hot frying pan with oil to fry.

While the onion is still frying, chop a clove of garlic and add to the onion. Fry the onion and garlic in a frying pan until golden brown.

After the onions and garlic are fried, add the previously peeled shrimp and fry them, stirring for 5-7 minutes. They fry very quickly.

Pour some soy sauce into the pan with shrimp.

Sprinkle with ground black pepper to taste.

While the shrimp are frying, add the funchose to an already boiling pan of water; there is no need to cook it, so just steam it in boiling water for 4 minutes.

After draining the water from the pan, pour the steamed funchose into a frying pan and mix it with the entire fried mass of shrimp.

Chop some green onions and sprinkle them over the funchose with fried shrimp.

Recipe 6: how to make funchose with shrimp and mussels

• frozen mussels - 200 gr;
• king prawns - 200 gr;
• frozen squid - 300 g;
• dressing for funchose - 3 packs;
• funchose noodles - 200 g;
• spices - to taste;
• bay leaf - 3 pcs

I put the mussels into boiling water.

Then king prawns.

And cleaned squid.

She turned on high heat, let the water boil again, then boiled it for exactly 1 minute and threw everything into a colander.

When the seafood had cooled down, I did not coarsely chop the squid

And she peeled the shrimp from the shell.

Boiled seafood is already a finished product, but the taste of fried seafood is even tastier!

That's why I put seafood in a drop of butter.

And quickly lightly fried it.

To prepare funchose, you need to perform a minimum of actions.

Namely, just pour boiling water over it and leave for 3-5 minutes, depending on the desired hardness.

If you hold the funchose longer, it will easily break off right from the chopsticks themselves.

Therefore, I keep the funchose for 3 minutes - then the noodles will retain their integrity and will be long and beautiful.

After steaming, I drain the noodles into a colander and let them drain very well, otherwise water will float in the plate later.

I add a special dressing for funchose to the drained noodles - I will say that this is the most delicious dressing!

There are all sorts of other dressings, say, for asparagus or cabbage - but this is not the same! Not the same taste, not the same aroma! It's not the same!

Therefore, the dressing should be strictly for funchose!

I mix everything thoroughly.

That's all you need, prepared - all that's left is to lay it down.

I prepared this funchose for fishing for myself and my husband, so I put it in containers.
But of course it looks beautiful when laid out on a beautiful platter!

First of all, the funchose is laid out.

Then seafood.

Finally, I drizzled the seafood with Tabasco sauce and sprinkled with white sesame seeds.

Recipe 7, simple: broccoli and shrimp and funchose

A very tasty dish that is prepared in just 10 minutes. Tender, slightly spicy noodles, delicate spicy seafood and broccoli.
The dish is perfectly complemented by ground nuts, giving it a pleasant crunchy note.

• Funchoza: 200 - 300 gr.
• Seafood/sea cocktail (shrimp, mussels, squid, octopus): 350-400 gr.
• Broccoli: 200 gr.
• Soy sauce: 100 ml.
• Ground black pepper: 0.5 tsp
• Chili powder: on the tip of a knife.
• Dried garlic: 0.5 tsp
• Sugar: 0.5 tsp
• Salt: to taste.
• Almonds or peanuts: 60 gr.

Boil broccoli in salted water until slightly al dente. To do this: bring the water to a boil, put the inflorescences into the boiling water and cook them for about 4-6 minutes, depending on the size of the inflorescences.

After the broccoli is cooked, place the cabbage in a colander and pour cold water over it to stop the cooking process.

Steam the funchoza with boiling water for 5-8 minutes; when the funchoza is ready, place it in a colander.

Heat a frying pan with a small amount of vegetable oil and add seafood (I used frozen).

Cook seafood over medium heat for about 5-7 minutes. Drain off excess liquid. Seafood is cooked very quickly so that it is tender, the main thing is not to overcook it.

Add funchose to seafood and mix. Making the sauce: Mix soy sauce with sugar, spices and pepper. Pour the sauce into the funchose, add the boiled broccoli and mix gently again. Cover with a lid and heat for 2 minutes over low heat.

Finely chop the nuts (I have almonds) and add them to the finished dish if desired. You can also add finely chopped green onions to taste. Serve the finished dish hot.

Recipe 8: funchose with ginger and shrimp (with photo)

• Funchoza-½ pack
• Red pepper
• Shrimp 300grams
• Soy sauce
• Garlic - 1 clove
• Ginger small piece

Everything is prepared very quickly, it will take you a maximum of 30 minutes, it would be ideal to prepare if guests are on the doorstep, or you can just pamper yourself on an ordinary day.

Pour boiling water over the funchoza, hold it for literally 3-5 minutes and put it on a plate, the main thing is not to overcook it, otherwise it will become rubbery.

Ideally, it is better to cook in a wok, but if you do not have such utensils, then just a frying pan and a saucepan with a thick bottom will do. We heat the dishes, pour in the oil, and as soon as the oil heats up, immediately lay out our ingredients.

Cut the pepper into long strips and quickly fry in boiling oil for several minutes. Add finely chopped ginger and garlic and quickly fry everything.

, http://rus.menu , http://gotovim-fish.ru

All recipes are carefully selected by the culinary club of the website website