More recently, a product with the exotic name “funchoza” seemed to the Russian layman a terrible and incomprehensible invention of Chinese culinary specialists. However, today it is unlikely that anyone will surprise rice pasta. Moreover, a mysterious dish with an equally mysterious name has become a fairly frequent guest on our tables.
Rice flour noodles were invented in China. Currently, this product is an integral part of the product range of any European store, where it can always be found in the form of shells, spirals, round vermicelli or classic noodles.
Benefit or harm
Is rice good for you? Undoubtedly. Rice pasta contains vitamins and minerals. If the noodles are made from brown rice, then bran also remains in it, improving digestion. The product is very nutritious. Even a small portion can provide energy for a very long time.
Rice noodles in itself are quite high in calories. And if you add greasy gravy to it, then you can forget about diet food. In addition, Asian cuisine is known for its spiciness. Therefore, if you can’t eat fatty and spicy, it is better to abandon the traditional dishes of Chinese and Japanese cuisine.
Rice noodles are good in various salads and soups. By choosing the right foods, you can easily reduce the calorie content of this dish. Or you can simply follow the principle of compliance with measures in everything. A reasonable approach to nutrition is the best way to eliminate problems with excess calories.
How to make rice pasta
The easiest way to buy them. But it is much more interesting to cook this original dish at home.
• Take rice, rinse and dry.
• Grind it in a blender until flour.
• Pour half a kilogram of rice flour into a container, making a notch in the middle of the slide.
• Shake 3 eggs with a pinch of salt and pour into this recess.
• Prepare the dough, mix it thoroughly and cover with a napkin. In this form, it should lie down for 20 minutes.
• Tear off small pieces of dough, rolling them as thin as possible. The resulting layers should be transparent.
• Leave blanks for half an hour.
• Then roll and chop thin noodles out of them.
• Loosen and dry the test strips.
A few words on how to cook rice pasta.
The cooking process is simple: just boil them for a couple of minutes in salted water.
There is a faster way: “steam” pasta, pouring hot water for about 10 minutes. Once the noodles are ready, they must be washed well, otherwise it will stick together.
What dishes can be prepared with this unusual ingredient?
Here are some simple rice pasta recipes with photo results.
Chicken noodles
1. Cook the chicken stock by boiling half the chicken in 2 liters of water. At the end of cooking, you can add a small ginger root.
2. Chili pepper (1 pc.) Cut into thin strips, after removing the seeds, red onion (1 pc.) - in half rings, leek (1 stalk) - in circles.
3. Put rice pasta in a pan, add water and cook for several minutes. Then rinse.
4. Remove the finished chicken from the broth, remove and cut into pieces. Add cooked vegetables and meat to the broth. Simmer for 10 minutes.
5. Arrange the noodles on plates, pour the broth, sprinkle with finely chopped herbs. You can add soy sauce.
Vegetable soup
1. Grate 2 carrots and chop a glass of green beans. Put the vegetables in boiling water (one and a half liters), add a couple of bay leaves and cook for 5 minutes.
2. Smash 100 g of noodles and throw in a saucepan.
3. Put a bunch of chopped sorrel in the broth.
4. Add salt, pepper, your favorite spices.
5. Pour the soup into plates and sprinkle with herbs.
Rice pasta also produces very satisfying and tasty main dishes.
Shrimp Noodles
1. Put 400 g of noodles in a deep cup, pour hot water and leave for 10 minutes.
2. Fry 300 g of peeled shrimp for 10 minutes with the addition of butter. They should become golden and crispy.
3. Take a tablespoon of water, one and a half tablespoons of soy sauce, a pinch of ginger, a teaspoon of lemon juice and sugar. Mix everything.
4. Place the noodles in a colander, drain the water and dry slightly.
5. Put the finished dish on a plate, pour the sauce and garnish with shrimp on top. You can also sprinkle with herbs.
Omelet noodles
1. 180 g of noodles must be filled with boiling water.
2. Meanwhile, chop 100 g of cabbage and half of one carrot.
3. Heat a frying pan with a little butter and fry the vegetables for two minutes. Then add soy sauce, stewing the mixture for another 3 minutes.
4. A quarter cup of milk, an egg, 1 tbsp. beat a spoonful of flour and a little salt with a mixer.
5. Fry the omelet for several minutes.
6. On one half of the finished egg pancake, put the filling from the prepared vegetables and noodles, and cover the other with the top.
7. Fry in a covered pan for another 5 minutes.
Rice pasta salads have an original spicy taste.
Funchoza with cucumber and carrots
1. Pour the noodles (100 g) with boiling water, put in a colander and dry.
2. Grate the carrot and pickle in a Korean dressing (1 bag).
3. Grind the cucumber into a thin straw.
4. Combine, mix and pour soy sauce.
5. Grind 2 cloves of garlic, add a couple of tablespoons of olive oil to it and season the salad.
Dish with vegetables and chicken
1. Boil 100 g of noodles, dry and mix with a tablespoon of sesame oil.
2. Cut 100 g of boiled chicken and sprinkle with black pepper.
3. Take half a bell pepper, carrot and eggplant, 2 medium champignons - cut everything into strips.
4. Grate a slice of ginger (1 cm), crush the garlic (1 clove) and finely chop the chili pepper (to taste).
5. In a hot pan, add a large spoonful of peanut butter, fry the garlic, chili, ginger. You need to fry for a few seconds over high heat.
6. Now add all the other vegetables, frying them for 2-3 minutes.
7. Pour in soy sauce with sesame seeds in vegetables and keep on fire for another minute.
8. Put noodles, meat, and hot vegetables on top of the salad bowl.
So you have learned how to cook rice pasta. Now remember to add this product to your diet. It perfectly diversifies any menu. Noodles go well with meat, fish, seafood, vegetables. And salads with rice pasta will truly surprise your guests with an original look and a spicy taste.