Seafood Funchosa: Oriental Recipe

Probably the easiest and fastest way to cook a snack for many of us is to boil the noodles, then season them with something. It is also an optimal side dish that fits almost any product: meat, vegetables, fish. But noodles can be different. One of the varieties, distinguished by its composition and taste, is funchose. It is very popular not only in the East, but also in European countries, and even in America. The most used option is funchoza with seafood. The recipe is not difficult to prepare. A refined and unusual taste will surprise even the most picky gourmet. Well, try to cook?

A little about the "glass noodles"

Yes, this is one of the most popular funchose names. Noodles have a transparent appearance, hence the corresponding name. This vermicelli is thin, and it should be prepared in a very careful way so that it does not stick together in any case, turning into lumps. Glass noodles are made from starch. And it, in turn, is obtained from mung bean. By the way, vermicelli made from rice or potato is not recognized as authentic by Asian connoisseurs. So when choosing an ingredient, be extremely careful.

Often glass noodles are mistakenly called rice. But after cooking it becomes white, similar to spaghetti. Mung bean starch noodles are translucent and less temperature resistant. Therefore, it is important not to turn the dish into porridge, but to leave the fibers elasticity and excellent taste. As a rule, funchose has a circular cross section and is sold in a dried state.

Origin

Regarding its origin, there are legends and stories. Some of them claim that funchose with seafood is traditionally a Chinese recipe, while others say that this vermicelli is of Indian, even Japanese origin. But it’s almost impossible to say unequivocally which kitchen the dish belongs to.

Funchosa with seafood. Recipe with photo

We need: half a liter of chicken broth, grams of 250 “glass noodles”, ground ginger, 100 grams of frozen green peas, a cocktail of frozen seafood - 250 grams, onion, carrot, olive oil, a little salt.

We just cook

How is seafood fungoza prepared? The recipe for cooking is simple and accessible even to a beginner in the culinary business.

1. We defrost seafood. We clean from shells and unnecessary fragments, if any. Washing in running water.
2. Peel and cut vegetables. Pour oil into a deep frying pan, warm it well, send the chopped onion there, frying it to a golden hue.
3. Then add carrots plus dry ginger to the pan. Fry everything with the onion.
4. Pour the warm broth into the fry, and when it boils, quickly lower the “glass noodles”.
5. A minute later we send the same seafood plus green peas. Add salt to taste and let it boil for another minute.
6. Immediately serve the finished dish to the table. Funchoza with seafood - a recipe that everyone can do!

With shrimps

We will need the following components: 250 grams of funchose (pack), a pair of onions, one large sweet pepper (Bulgarian), 250 grams of boiled shrimp, cilantro as seasoning, garlic, a little sesame oil, juice of half a lemon (or lime), vegetable oil .

Cooking

1. Pour the glass noodles with boiling water and brew for several minutes. Then pour into a colander (do not pour water).
2. Onion plus bell pepper cut into strips, my cilantro and chop finely. Peeled garlic crush.
3. Soy sauce is slightly diluted with water from under the noodles, add cilantro and garlic, lean (preferably olive) oil, plus the juice of half a lemon.

The mixture is cooked over low heat for about five minutes (stir constantly). Cut the noodles coarsely and mix with boiled shrimp. We season with onions and pepper plus greens, pour and mix. That’s ready funchosa with seafood. The recipe is very simple. Therefore, it is worth trying at least once to cook.

Funchosa Salad with Seafood: Recipe

For cooking, we need the following ingredients: grams of 500 funchoses, the same amount of fresh-frozen seafood, a couple of onions, 50 grams of butter, half a glass of milk, rice vinegar, soy sauce, parsley or cilantro (or both), a large cucumber, a couple of sweets and one bitter peppers.

How to make a salad?

Very easy to prepare funchose with vegetables and seafood. The recipe is as follows.

1. Cut the pepper plus cucumber - into strips, finely chop a little hot pepper, add parsley to the mass and mix.
2. As a dressing, use a spoonful of soy sauce with garlic plus a spoonful of rice vinegar (pink). We add vegetables to this mixture and set aside to marinate.
3. Pour “Glass Noodles” with boiling water, leaving for several minutes. Then we drain the water, rinse the vermicelli under cool water, discarding it in a colander.
4. Funchozu season with a spoon of pink vinegar, mixing thoroughly.
5. Cut the onions smaller, fry in oil until golden, then add seafood. Cook for 3 minutes, pouring milk, soy sauce, a spoonful of rice vinegar. Mix everything and simmer for about five minutes.
6. Turn off the stove, add the parsley and cilantro, let the salad stand under the lid for several minutes.
7. Pour into a plate, and top with seafood, pouring plenty of sauce. So our hot salad is ready - funchoza with seafood. The recipe is very simple, and the dish is very tasty and original, it is preferable to use it hot.