What can be cooked from squid: quick and tasty

Probably the easiest and fastest way make a snack for many of us - boil the noodles, then season them with something. It is also the optimal side dish that suits almost any product: meat, vegetables, fish. But noodles are different. One of the varieties, which differs in its composition and taste, is funchose. She is very popular not only in the East, but also in European countries, and even in America. The most commonly used option is funchose with seafood. The recipe is not difficult to prepare. And the exquisite and unusual taste will surprise even the most picky gourmet. Well, shall we try to cook it?

Yes, this is one of the most popular names for funchose. The noodles have a transparent appearance, hence the corresponding name. This vermicelli is thin and must be cooked very carefully so that it does not in any way stick together, turning into lumps. Make glass noodles from starch. And it, in turn, is obtained from mung beans. By the way, vermicelli made from rice or potato is not recognized by true connoisseurs of Asian cuisine as authentic. So be extremely careful when choosing an ingredient.

Glass noodles are often mistakenly called rice noodles. But after cooking, it turns white, like 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 elasticity and excellent taste to the fibers. As a rule, funchose has circular section and is sold dried.

Origin

There are legends and stories about its origin. Some of them argue that funchose with seafood is a traditionally Chinese recipe, others say that this vermicelli has Indian, even Japanese origin... But it is almost impossible to say unequivocally about which cuisine the dish belongs to.

Funchoza with seafood. Recipe with photo

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

Cooking is simple

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

Defrost seafood. We cleanse from shells and unnecessary fragments, if any. We wash it in running water.
Peel and cut vegetables. Pour oil into a deep frying pan, heat it well, send chopped onion there, frying it until golden brown.
Then add carrots plus dry ginger to the pan. Fry everything together with the onion.
Pour warm broth into the fry, and when it boils, quickly lower the "glass noodles".
In a minute we send seafood there plus green pea... Add salt to taste and let it boil for another minute.
We immediately serve the finished dish to the table. Funchoza with seafood is a recipe that everyone can do!

With shrimps

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

Preparation

Pour boiling water over glass noodles and boil for several minutes. Then pour into a colander (do not pour out the water).
Bow plus bell pepper cut into strips, wash cilantro and chop finely. We crush the peeled garlic.
We slightly dilute the soy sauce 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 five minutes (you need to stir constantly). Cut the noodles coarsely and mix with boiled shrimps. Season with onion and pepper plus greens, pour and mix. So funchose with seafood is ready. The recipe is very simple. Therefore, it is worth trying to cook at least once.

Funchose salad with seafood: recipe

For cooking, we need the following ingredients: 500 grams of funchose, 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 sweet and one bitter peppers.

How to make a salad?

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

Cut the pepper plus a cucumber into strips, finely chop a little hot pepper, add parsley to the mass and mix.
As a dressing, use a spoonful of soy sauce with garlic plus a spoonful of rice vinegar ( color pink). Season vegetables with this mixture and set aside to marinate.
Fill the "glass noodles" with boiling water, leaving for a few minutes. Then we drain the water, rinse the vermicelli under cool water, discarding it in a colander.
Season the funchoza with a spoonful of pink vinegar, stirring thoroughly.
Chop the onion smaller, fry in oil until golden brown, then add the seafood. Cook for 3 minutes, pouring in milk, soy sauce, a spoonful of rice vinegar. We mix everything and simmer for five minutes.
Turn off the stove, add the parsley with cilantro, let the salad stand under the lid for a few minutes.
Pour into a plate, and put the seafood on top, pouring abundantly with sauce. So our hot salad is ready - funchose with seafood. The recipe is very simple, and the dish is very tasty and original, it is preferable to use it hot.

Today I will share an interesting recipe for a Thai dish - ... And I'll tell you , or glass noodles. The recipe is below.

A little about funchose ... When talking about it, most people often mean rice noodles. However, this is not entirely true. After all, it is not made from rice, but from leguminous starch, often with the addition of starch from other crops. I named my dish “ Funchoza with seafood”, But it is also called glass noodles in many recipes for its transparency, which is not lost in the finished dish.

Before, , find out about her useful properties... It is beneficial for digestion with an abundance of fiber. It also contains amino acids that slow down the aging process, and zinc, which helps rid the body of toxins.

Now let's move on to preparing the dish " Funchoza with seafood».

It will need the following ingredients:

Funchoza, 150 g.
Chicken broth, 1.5 l.
Carrots, 80 g.
Bulb onion, 30 g.
Ginger root, 1-2 cm.
Seafood, 300 g.
Turmeric.

You can use any seafood for a dish with funchose, the more types of them, the more flavor shades the finished dish will contain. I took shrimp, mussels, squid and the tentacles of the latter.

All this seafood cocktail for a glass noodle recipe needs to be dipped in boiling, well-salted water. When the water boils again, time it for 3-5 minutes. This time is enough for the seafood to reach readiness. After that, you should get them out of the water, let it drain and set aside.

Next, grind vegetables for Funchoza with seafood.

Chop the onion. Carrots and ginger - grate.

I like to use a fine grater more. So in the dish there is a maximum of the taste of the crushed ingredient, but at the same time the vegetables themselves do not come across, which many do not like.

I continue to tell how to cook funchose with seafood…

Vegetables will need to be fried in vegetable oil for several minutes, add turmeric to them on the tip of a knife and pour in hot chicken broth. Put glass noodles in it (the recipe does not require pre-soaking), wait for it to soften and add seafood.

Cook for another 3 minutes over low heat.

Funchoza with seafood ready. It can be used in two forms: soup or main course. If soup is to your taste, then the dish should be served immediately after cooking. After half an hour, the broth will be absorbed into the noodles and you will get the second dish.

Bon Appetit!

These are rice noodles that are quickly cooked and served hot. Today we'll talk about funchose with seafood and tell you a few recipes for its preparation.

Frunchoza with seafood - recipe

Ingredients:

chicken broth - 550 ml;
dry ginger - 1 tsp;
frozen peas - 70 g;
rice noodles (frunchoza) - 100 g;
squid tentacles - 80 g;
shrimp - 100 g;
onion - 1 pc.;
olive oil - 2 tbsp. spoons;
frozen mussels - 80 g;
carrots - 1 pc.;
salt.

Preparation

We defrost seafood, wash and clean from shells. We clean and cut vegetables. Pour oil into a saucepan, heat it up, send the chopped onion and fry it. Add carrots and dry ginger and fry with onions. We pour warm broth into a saucepan, and when it boils, we lower the funchose, in a minute we send seafood and green peas there. Add salt and boil for two minutes and serve immediately.

How to cook funchose with seafood?

Ingredients:

funchose - 200 g;
onions - 2 pcs.;
sweet pepper - 1 pc.;
boiled shrimp - 250 g;
cilantro;
garlic - 2 cloves;
curry powder;
soy sauce - 2 tsp;
sesame oil - 1 tbsp spoon;
lemon juice - 1 tbsp spoon.

Preparation

Fill the noodles with boiling water, brew for 5 minutes and put them in a colander (do not pour out the water). Cut the onion and bell pepper into strips, wash the cilantro well and chop finely. Pass the garlic through a press. Dilute the soy sauce with water, which was steamed funchose, add curry, cilantro, garlic, sunflower oil and lemon juice. Cook the mixture over low heat for 5 minutes, stirring constantly. Cut the funchoza into large pieces, and mix with boiled shrimp, chopped onions, peppers and herbs, fill with marinade and mix.

Funchose salad with seafood

Ingredients:

400 g;
fresh frozen seafood - 500 g;
canned squid - 1 can;
onions - 1 pc.;
butter - 80 g;
milk -100 ml;
soy sauce - 2 tbsp spoons;
oyster sauce - 2 tbsp. spoons;
pink rice vinegar - 2 tbsp spoons;
parsley;
cucumber - 1 pc.;
sweet pepper - 2 pcs.;
bitter pepper.

Preparation

Prepare a salad, cut pepper and cucumber into strips, finely chop a little bitter pepper, add parsley. For refueling, combine 1 tbsp. a spoonful of soy sauce with garlic and 1 tbsp. spoon pink rice vinegar and season the vegetables with the mixture and leave to marinate.

Pour the noodles with boiling water and leave for ten minutes, then drain, rinse under cold water, discard in a colander. Fill the finished funchose with one spoonful of pink vinegar and mix thoroughly. Finely chop the onion and fry in butter until transparent, add seafood, fry for three minutes, pour in milk, oyster vinegar, soy sauce, a tablespoon of rice vinegar, mix all the ingredients and simmer for 5 minutes. turn off the heat, add the parsley and let stand under the lid for a couple of minutes. Put funchose on a plate, pour seafood on top, pour abundantly with sauce and spread salad around. It is preferable to eat the dish hot.

Funchoza with seafood in a creamy sauce

Ingredients:

Preparation

We defrost the seafood and send it to the greased pan butter and simmer until the juice completely evaporates. We peel the tomatoes, grind them with a blender and send them to seafood. Add salt, pepper, basil and garlic, simmer all the ingredients for 4 minutes, then add the cream, flour and mix everything well, simmer for another 2 minutes. Break the funchoza and steam it with boiling water for 10 minutes, then drain the water, mix the noodles with the sauce, sprinkle with grated cheese and herbs on top.

Today, Japanese cuisine is very popular in our country. At every step you can find cafes and restaurants that offer various sushi, rolls, noodles and other traditional Japanese dishes.

Many housewives have already learned how to prepare such dishes on their own. Only, at first glance, it seems that it is very difficult to cook something like this. In fact, the recipes are very easy and simple.

But for our people, they are slightly unusual, and therefore a stereotype arose that everything is very difficult. How can you cook funchose with seafood at home?

Few facts about funchose

Funchoza with seafood is one of the favorite dishes of the Japanese. This is an interesting, simple and light dish that will appeal to every person. It will especially appeal to those who adhere to healthy way life and got used to proper nutrition... This is a satisfying product that energizes and gives you a good mood for the whole day.

In the literal interpretation, "funchose" is translated rather strangely - this is " glass noodles».

Its taste is quite neutral, and therefore it goes well not only with seafood, but also with:

vegetables;
various meats, for example, chicken, beef, pork.

Due to the fact that funchose has the unusual property of absorbing the aroma of the products with which it is cooked, it becomes even brighter and richer.

Unfortunately, funchose as a dish has not yet gained much popularity in our country. That is why many housewives are simply afraid to cook it, as they believe that no one will eat it. But everyone who took the risk is happy with the result and will definitely cook this Japanese dish.

Traditional recipe straight from Japan

Traditionally, funchose is prepared with seafood and vegetables.

Ingredients :

ordinary or king prawns - about 500 grams;
frozen seafood cocktail - about 500 grams;
1 small onion;
a couple of cloves of garlic;
small ginger root;
small fresh chili;
2 sweet peppers (preferably 1 red and 1 yellow);
medium-sized zucchini - 1 pc;
1 stalk of celery
special "rice noodles", or funchose (you can buy in any supermarket) - about 100 grams;
various sauces (soy, oyster, fish, Worcester).

The list of ingredients is quite large, but if you look closely, almost all products are in every home in the refrigerator.

Cooking method:

The first step is to deal with shrimp. Boil the shrimp and remove the shell. The final weight of the peeled shrimp must be at least 500 grams.
Peel the onion and cut into small rings or half rings (whichever you prefer).
Peel and finely chop the garlic cloves.
Fry the onion and garlic together in a pan. Do not forget to interfere with them constantly. It is advisable to shake the pan every 3 minutes.
At this time, cut the ginger root into small cubes.
We also cut the chili peppers into small cubes.
Cut sweet peppers into strips.
We rinse the zucchini well under running water and cut into small thin cubes.
We need to cut the celery stalk into small half rings.
Now we collect all the vegetables in one pile and place them in a frying pan, where onions and garlic are fried.
You need to fry all vegetables over medium heat for no more than 5 minutes. Remember to stir them constantly.
At this time, we take funchose and fill it with boiling water. Leave the noodles aside for 3-4 minutes.
We spread our steamed noodles with vegetables. We mix everything thoroughly several times.
Then we begin to pour in the sauces. Have to take:

Ingredients for the sauce:

soy sauce - about 2 tablespoons;
about 1 tablespoon of oyster and fish sauces;
1 teaspoon of Worcestershire sauce.

Don't worry if you don't have any sauce. It is enough to pour in soy sauce to make the dish tasty. You just need to add a little more of it than with traditional technology.

Cooking method:

Add shrimp and frozen seafood to the pan.
We make a small fire and simmer the whole mixture for about 10 minutes. It is advisable to cover the dish with a lid.

This completes the preparation of funchose with vegetables. These noodles are more like a vegetable salad. The dish is not only healthy, but also tasty. Bon Appetit!

Cooking funchose salad

Another option for making funchose is a salad. It can be prepared with both seafood and meat. Fast, nutritious and very delicious salad will appeal to all family members. Consider a recipe with meat.

Ingredients:

about 100 grams of funchose;
about 150 grams of meat (preferably chicken, but pork and beef are also suitable);
half of the following vegetables - carrots, cucumber, bell pepper;
about 1 small clove of garlic;
about 5 tablespoons of soy sauce;
about 1 teaspoon of vinegar;
about 1 teaspoon of vegetable oil;
pepper, coriander and other spices and seasonings choose to taste.

Cooking method:

First, pour boiling water over "glass noodles" or funchose. We leave her alone for 5 minutes. Then we drain the water.
Vegetables, namely carrots, cucumbers and peppers, must be cut into small strips. You can grate on a coarse grater.
We also cut the meat into strips and fry in a pan until tender.
We combine meat and vegetables in one bowl.
Add funchose and all the spices, mix everything thoroughly.
Fill the salad with soy sauce and mix well again.
We send the salad to the refrigerator for a couple of hours or even overnight. The more the salad is infused, the tastier it will be.

Such a salad can be prepared not only with meat, but also with seafood. Simply boil shrimp, mussels, or any other favorite seafood and add to your vegetables.

This salad is non-nutritious, so girls who are on a diet will especially like it. A hearty dish will become an excellent breakfast and will charge you with energy and vivacity for the whole day.

Cooking funchose correctly: secrets

Funchoza is rice noodles. In our country, this is not a very popular product. That is why many housewives do not know the rules, secrets and tricks of its preparation. Let's reveal a few of them.

First of all, you need to pay attention to the cooking time. Funchoza is a very finicky product. It is very important to maintain the ideal time in order to cook it up to the desired state. If not cooked, it will be inedible, and if digested, it will soften and turn into porridge. Therefore, many advise to fill it with plain boiled water for a few minutes.
In order to prevent the "glass noodles" from sticking together during cooking, we recommend adding a few drops of ordinary vegetable oil... If you forget to do this, then immediately after cooking, rinse it under running water, like ordinary pasta.
Also, many people simply put the noodles for 5 minutes in cold water... This stops the cooking process and thus the funchose stops sticking together.
The next day, funchose is already tasteless. Therefore, it is better to cook it in such quantity that it can be immediately used for cooking.
If you find a recipe that says that rice noodles must be served in strings, then it is best to cut them after they have cooked. This will be much easier and easier to do.

Bon Appetit!

Probably the easiest and fastest way to prepare a snack for many of us is to boil the noodles, then season them with something. It is also the optimal side dish that suits almost any product: meat, vegetables, fish. But noodles are different. One of the varieties, which differs in its composition and taste, is funchose. She is very popular not only in the East, but also in European countries, and even in America. The most commonly used option is funchose with seafood. The recipe is not difficult to prepare. And the exquisite and unusual taste will surprise even the most picky gourmet. Well, shall we try to cook it?

A little about "glass noodles"

Glass noodles are often mistakenly called rice noodles. But after cooking, it turns white, like spaghetti. from mung beans is translucent and less temperature resistant. Therefore, it is important not to turn the dish into porridge, but to leave elasticity and excellent taste to the fibers. Typically, funchose has a circular cross-section and is sold dried.

Origin

There are legends and stories about its origin. Some of them argue that funchose with seafood is a traditionally Chinese recipe, others say that this vermicelli is of Indian, even Japanese origin. But it is almost impossible to say unequivocally about which cuisine the dish belongs to.

Funchoza with seafood. Recipe with photo

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

Cooking is simple

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

Defrost seafood. We cleanse from shells and unnecessary fragments, if any. We wash it in running water.
Peel and cut vegetables. Pour oil into a deep frying pan, heat it well, send chopped onion there, frying it until golden brown.
Then add carrots plus dry ginger to the pan. Fry everything together with the onion.
Pour warm broth into the fry, and when it boils, quickly lower the "glass noodles".
In a minute we send seafood plus green peas there. Add salt to taste and let it boil for another minute.
We immediately serve the finished dish. Funchoza with seafood is a recipe that everyone can do!

With shrimps

Preparation

Pour boiling water over glass noodles and boil for several minutes. Then pour into a colander (do not pour out the water).
Cut the onion plus bell pepper into strips, wash the cilantro and chop finely. We crush the peeled garlic.
We slightly dilute the soy sauce with water from under the noodles, add cilantro and garlic, lean (preferably olive) oil plus the juice of half a lemon.

Funchose salad with seafood: recipe

How to make a salad?

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

Cut the pepper plus a cucumber into strips, finely chop a little hot pepper, add parsley to the mass and mix.
As a dressing, use a spoonful of soy sauce with garlic plus a spoonful of rice vinegar (pink). Season vegetables with this mixture and set aside to marinate.
Fill the "glass noodles" with boiling water, leaving for a few minutes. Then we drain the water, rinse the vermicelli under cool water, discarding it in a colander.
Season the funchoza with a spoonful of pink vinegar, stirring thoroughly.
Chop the onion smaller, fry in oil until golden brown, then add the seafood. Cook for 3 minutes, pouring in milk, soy sauce, a spoonful of rice vinegar. We mix everything and simmer for five minutes.
Turn off the stove, add the parsley with cilantro, let the salad stand under the lid for a few minutes.
Pour into a plate, and spread the seafood on top, pouring plenty of sauce. So our hot salad is ready - funchose with seafood. The recipe is very simple, and the dish is very tasty and original, it is preferable to use it hot.