Funchoza with vegetables and chicken - homemade recipes

Asian cuisine is original. One of the unusual dishes is bean noodle "Funchoza". There are many recipes for cooking funchoses at home, because it belongs to universal products, and is combined with various spices, vegetables, poultry, meat.

How to cook

Funchoza can be used in the preparation of first, second courses, salads or side dishes. It is easy to prepare - pour dry noodles into boiling water, boil for 3-5 minutes, drain in a colander and rinse with cold water.

You can not boil, but simply pour boiling water, and let it brew for 15-20 minutes.

The most popular recipes are chicken, fresh carrots and cucumbers. Serve recommended in the form of heat. The cooled noodles stick together and lose their appearance.

Calorie content

Calorie in dry form is quite high. 100 grams contains about 335 kcal. If you cook, the caloric content drops sharply to 85 kcal per 100 grams.

If we take into account that funchoza is not eaten separately, then the caloric content of the finished dish depends on all ingredients. For example:

  • with mushrooms - 105 cocoa;
  • with vegetables - 100 kcal;
  • with pork - 150 kcal;
  • with beef - 135 kcal;
  • with cheese - 120 kcal.

The most high-calorie pork dishes.

Classic Korean Funchoza with vegetables

  • vermicelli funchozy - 100-150 g;
  • vegetables - carrots (1 pc.), fresh cucumber (1 pc.), garlic (4 cloves);
  • greens - parsley, dill (1 branch);
  • olive oil - 4 tablespoons;
  • 2 teaspoons of dried spices (dried garlic, red and black pepper, ground coriander);
  • salt to taste.
How to cook:
  1. The noodles are soaked in hot water for 5-7 minutes.
  2. Leans back on a colander, rinsed in cold water and given time to allow excess water to drain.
  3. Prepared vegetables: carrots and cucumbers are chopped into thin strips. It is better to buy a special grater for Korean salads. Greens and garlic shred as small as possible.
  4. Chopped carrots are placed in a separate container and stirred by hand until juice appears.
  5. A dressing is being prepared: all spices, salt, vinegar, olive oil are mixed.
  6. In a separate container noodles are connected with all products, everything is poured with dressing. Then the contents are thoroughly mixed.
  7. For final readiness, the dish is left for 2 hours to infuse.

Classic Korean funchoza with vegetables ready. Can be served on the table.

Recipe with chicken in a pan

  • half-packaged glass noodles;
  • 1 large carrot;
  • red onion;
  • 220 g chicken fillet;
  • 15-20 g fresh garlic;
  • 40-45 ml of soy sauce;
  • a third of a teaspoon of Chinese seasoning "Five Spices";
  • 10 g of sesame seeds roasted;
  • 30 ml sesame oil.
  1. Chicken fillet is cut in elongated, thin pieces, dried on a paper napkin.
  2. Vegetables. First onions and carrots are peeled, then chopped into thin straws. For chopping the root is better to use grater "roko", and for onions - grater-shredder.
  3. Funchoza. Poured into a separate container, filled with boiling water, covered with a lid. Must brew for 5 minutes. To glass the water is placed in a colander.
  4. Preparation of the pan: put on maximum heat, let it warm up, pour sesame oil, heat for 2 minutes. Then pour the onions, fry for 2 minutes.
  5. After the onions are ready, chicken pieces are placed in the frying pan. Meat with onions should be roasted for 8 minutes with constant stirring.
  6. After the meat is put a carrot, fry for another 4 minutes. After this time noodles are added. All products are thoroughly mixed and roasted for 2 minutes. After you can turn off the fire.
  7. Before serving, add spices. Poured soy sauce, ground garlic, sesame. If desired, you can put finely chopped greens.
  8. The pan is closed with a lid, the contents are infused for 5 minutes.

Funchoza salad with chicken and vegetables

  • vegetables: 2 potato tuber, 1 carrot, 1 onion, 4 cloves of garlic;
  • sauces: soy - 6 tablespoons, oyster - 2 tablespoons;
  • spices: 1 teaspoon of grated ginger, dry chili pepper and sesame, black pepper and salt to taste;
  • chicken - 1 piece, weighing (1.5-2 kg);
  • Funchoza noodles - 100 g;
  • oyster mushrooms - 200 g;
  • green onion stalks - 4 pieces;
  • rice wine - 2 tablespoons;
  • sesame oil - 1 tablespoon;
  • plain water - 600 ml.
  1. Sauce. Pour soy sauce into one container, add garlic passed through a press. Then put the grated ginger, pepper, salt, oyster sauce, rice wine. If this is not, you can replace the usual dry grape.
  2. Hen. The carcass is thoroughly washed and minced into small pieces. It is placed in a saucepan, poured with sauce, put on the fire. When the sauce boils, the fire is reduced to a minimum. The saucepan is covered with a lid and left for 15 minutes.
  3. Noodles are prepared according to the technology described above.
  4. Vegetables. Cleaned, washed, cut into large slices. Added to the pot with chicken.
  5. All ingredients are thoroughly mixed, cooked until vegetables are ready.
  6. When the contents are ready, add sesame oil, sesame, funchose.
  7. The pot is covered with a lid and left until fully cooked for 2-5 minutes.

Before serving, place the green onion.

Glass noodles with meat and vegetables

The recipe is designed for two people. There is no salt in the composition, because soy sauce will give the meat a unique taste and replace it.

  • 2 hanks of noodles;
  • 1 kg of pork;
  • onion - 3 heads;
  • carrot - 1-2 pieces;
  • 1-1.5 tea cups of soy sauce;
  • 1 tsp ground coriander;
  • vegetable oil - for cooking meat;
  • water.
  1. The noodles are prepared in the usual way.
  2. Pork is washed, dried on a paper napkin, cut into long, thin strips.
  3. Vegetable oil is poured into the pan, put on the fire to heat. It laid out the meat, roasted for 15-20 minutes. In the process, the pork secretes juice, so it is better to fry in an open pan.
  4. After 5-10 minutes soy sauce is poured, the fire is reduced to a minimum. In this mode, the content should boil. When the sauce boils, the container is closed with a lid, stewed for 15-20 minutes.
  5. When the pork is soft, pre-sliced ​​onion slices, grated carrot Korean are added.
  6. Under a lid on a slow fire, everything is stewed until fully cooked
  7. To serve, take a plate, put a portion of funchoza, pork on top, pour a sauce of soy sauce. It is advisable to add fresh or pickled vegetables.

Seafood recipe

Cooks say that pasta with seafood is always tastier, if the latter are many.

  • 100 g of funchose;
  • sweet pepper - 2 pcs .;
  • cherry tomatoes - 5 pcs .;
  • onions - 1 head;
  • 2 cloves of garlic;
  • frozen green peas - 50 g;
  • 500 grams of seafood cocktail;
  • 1 kg of king prawns;
  • 1 tablespoon of olive oil;
  • 2 tablespoons of soy sauce.
  1. Prepare funchozu according to a known recipe.
  2. Boil the shrimp. If with a shell, then after boiling clean. If already cleaned, then enough 500 grams. Boil no more than 2 minutes.
  3. Onions and garlic are peeled, finely chopped. Pepper is washed, cut into strips.
  4. Put the onions and garlic in the pan, add oil, fry for 3 minutes over high heat, stirring constantly.
  5. When onions and garlic are ready, vegetables are added. After everything is fried about 5 minutes.
  6. When the vegetables are fried, they put pasta, sauce, ground pepper, everything is thoroughly mixed.
  7. At the last stage seafood cocktail and shrimp are added.
  8. Cook the dish on low heat for 7-10 minutes.

How to make funchoza soup

The recipe is simple and even a novice hostess.

  • 350-400 g chicken fillet;
  • 100 grams of noodles;
  • 1 onion;
  • 100 g Peking cabbage;
  • salt and pepper to taste.
  1. Chicken fillet process, wash, lay out in a saucepan with water. After boiling add salt and cook for 30-40 minutes.
  2. While the fillet is cooked, chop the vegetables.
  3. We take the finished chicken out of the pan, cut it into portions.
  4. Put the funchoza in the broth, boil for 7-10 minutes.
  5. In the soup, add slices of chicken fillet, simmer on a small fire. Before serving, you can put fresh greens.

The benefits and harms funchozy

Glass noodles have properties both beneficial to the body and harmful.

The composition contains vitamins of group "B", which stabilize the work of the nervous system, vitamin "PP", which improves the condition of the circulatory system. It contains amino acids that promote the formation of new cells.

The product is recommended for people with allergies, because it does not contain gluten. It is widely used in diets, because it contains the minimum amount of fat.

However, the funchose itself is tasteless, and is usually used in conjunction with various sauces. And here you need to be careful. Many spices are forbidden to be eaten by people suffering from chronic diseases of the stomach, pancreas and liver. Harm to health can bring sour, spicy and even sweet sauces.

Useful tips and interesting information

In order to properly cook funchozu, cooks give some useful tips.

  • Pasta cools when cooled. To prevent this process, for each liter of water when cooking, add 1 tablespoon of vegetable or olive oil.
  • Rinse noodles with cold water only. This also reduces the risk of sticking.
  • Cut into individual pieces after boiling. If cut into dry form, it will crumble.
  • Cooked noodles spoil quickly, so cook as much as you can eat at one time.

Chinese culinary specialists consider funchozu the basis of longevity. In eastern legends it is claimed that the Japanese ninjas replenished their strength with this very noodles.

Only natural product has healing properties. Many, without understanding, confuse it with rice noodles. In appearance, they are similar, only rice is prepared from rice flour, and after processing it acquires a milky white color.

Watch the video: Funchoza with chicken and vegetables in Soy sauce (January 2020).

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