Funchose recipe with seafood in soy sauce. Warm salad with funchose and seafood. Dressing for funchose

Funchoza with seafood is prepared in different ways. Adding marine ingredients is a good solution to make the dish tasty and satisfying. It is only important to know how to combine the ingredients correctly to get an unbeatable combination.

How to cook funchose with seafood?

To get the ultimate funchose seafood dishes, consider the following:

1. First, seafood is defrosted (if frozen), after which additional ingredients are prepared: washed, cleaned.
2. Oil is poured into a bowl with a thick bottom (wok), vegetables are fried on it, broth is poured, and then funchose and seafood are placed in it.
3. You can cook funchose without broth, adding sauce. To do this, mix the prepared ingredients and pour the sauce.

Funchoza with marinated seafood

The dish is fast, light and tasty - this is funchose with seafood in oil. The main products are selected according to taste, as are the various spices. The noodles are cooked for a short time, and they are served on the table only hot. As for the cooking process, it does not take much time. The sauce gives the noodles a unique flavor.

Ingredients:

• funchose - 200 g;
• seafood - 300 g;
• carrots, bell peppers, onions - 1 pc .;
• garlic - 2 cloves;
• soy sauce, vegetable oil - 2 tbsp. l.

Preparation

1. Boil the noodles.
2. Grind and fry the vegetables.
3. Drain the marinade from the seafood, add them to the vegetables. Cook for another 7 minutes.
4. Connect all components. Funchoza with seafood served with soy sauce.

Funchoza with seafood and vegetables - recipe

Funchose with seafood and vegetables is reasonably considered a dietary dish, so it is suitable for those who follow their figure, but at the same time like to eat deliciously. A seafood cocktail may contain products that are selected at individual discretion, they are not defrosted during cooking.

Ingredients:

• funchose - 100 g;
• shrimp - 1 kg;
• seafood cocktail - 500 g;
• pepper, zucchini, onion - 1 pc .;
• garlic - 3 cloves;
• celery - 1 stalk;
• turmeric, ground chili - 0.5 tsp each;
• soy sauce - 2 tbsp l .;
• olive and sesame oil - 1 tbsp each l.

Preparation

1. Boil shrimp, peel.
2. Fry the onion and garlic, and then add the rest of the chopped vegetables to them and continue frying.
3. Pour boiling water over the funchose for 3 minutes. Combine with other products, except for the cocktail, mix.
4. Put the cocktail in the pan to the mass, simmer for 10 minutes.

Funchoza with seafood in a creamy sauce - recipe

An extremely tender and even more delicious variation of the dish is funchose with seafood in a creamy sauce. The food should be eaten immediately after cooking so that the noodles do not have time to absorb the broth. After all, if this happens, the taste will be completely different. Such a dish is ideal for dinner or lunch, but at a feast you can also please guests with an unusual dish.

Ingredients:

• funchose - 200 g;
• seafood - 500 g;
• cream - 200 ml;
• tomatoes - 2 pcs.;
• cheese - 50 g.;
• basil, salt;
• garlic - 1 clove;
• flour - 1 tbsp. l .;
• butter.

Preparation

1. Fry seafood in oil.
2. Mashed tomatoes, add together with salt, basil, garlic. Cook for 4 minutes.
3. Pour in cream, add flour. Cook for another 2 minutes.
4. Pour boiling water over the noodles for 10 minutes. Funchoza with seafood served with grated cheese.

Funchose and seafood salad - recipe

Some people make a salad with funchose and seafood, this dish is also very tasty. It all depends on the personal preference of the cook. The recipes are not difficult and are available even for beginners. Salad is a great addition to any festive table. The taste is bright and rich, and the dish will delight even a picky gourmet.

Ingredients:

• funchose - 400 g;
• seafood - 500 g;
• canned squid - 1 can;
• bell pepper, cucumber, onion - 1 pc.;
• butter - 80 g;
• milk - 100 ml;
• oyster sauce, pink rice vinegar, soy sauce - 2 tablespoons each l.

Preparation

1. Chop the pepper, cucumber. Mix soy sauce and vinegar, season vegetables.
2. Pour boiling water over the funchose for 10 minutes.
3. Fry the onions. Add seafood, continue frying, then pour milk, oyster sauce. Simmer for 5 minutes.
4. Mix all ingredients.

Funchoza with seafood in teriyaki sauce

Teriyaki sauce adds spice and originality to the noodles. You can create such an option as funchose with seafood, the recipe for which at home includes this additional component. The dish is very simple to prepare, you can add vegetables and seasonings to your taste to add some variety.

Ingredients:

• seafood cocktail - 500 g;
• funchose - 150 g;
• teriyaki sauce - 5 tbsp l .;
• onion, bell pepper - 1 pc.;
• garlic - 4 cloves;
• champignons - 300 g;
• sesame seeds - 1 sachet.

Preparation

1. Scald the funchose with boiling water and let stand for 5 minutes.
2. Boil the seafood.
3. Fry mushrooms, peppers and onions. Pour in the teriyaki sauce.
4. Simmer the fried vegetables for a couple of minutes, then add seafood and funchose for minutes, mix. Funchoza with vegetables, seafood served under sesame seeds.

Wok funchose with seafood

The best noodles are cooked in a wok. The aspects of cooking are no different, but the taste is slightly different. Fried funchose with seafood is more nutritious and calorie-rich, so it is perfect for feeding even a very large family.

Ingredients:

• funchose - 200 g;
• leek, bell pepper, zucchini - 1 pc .;
• garlic - 3 cloves;
• shrimp mussels - 200 g each;
• tofu - 100 g;
• seasonings;
• thyme - 1 sprig;
• olive oil - 3 tbsp l .;
• soy sauce - 2 tbsp l.

Preparation

1. In a wok, fry the vegetable slices with thyme and garlic.
2. Add seasoning, shrimp and mussels. Cook for 3 minutes.
3. Add funchose, pour in a little water. Fry for 5 minutes.
4. Funchoza with vegetables, seafood served with sauce and tofu.

Funchoza with seafood and beans

Funchose with seafood is extremely nutritious, the recipe of which includes beans. This dish perfectly satisfies the feeling of hunger and is not difficult to prepare. The original dressing, consisting of several spicy components, adds additional taste and aroma.

Ingredients:

• sweet pepper - 1 pc.;
• beans - 200 g;
• shrimp - 300 g;
• funchose - 100 g;
• cilantro, parsley - 0.5 bunch each.

For refueling:

• olive oil, soy sauce - 2 tbsp each l .;
• oregano;
• grated ginger, oyster sauce - 1 tbsp. l .;
• honey, lemon juice - 1 tsp each;
• garlic - 2 cloves.

Preparation

1. Prepare funchose.
2. Chop the pepper and greens.
3. Boil beans and shrimps separately.
4. Mix components for dressing.
5. Mix all ingredients.

Seafood with funchose in soy sauce

You can make a simplified variation of the dish with soy sauce. Cooking funchose with seafood in this case will take 10-15 minutes. The noodles are tender, with spicy notes, and ground nuts perfectly complement the taste picture. It is recommended to serve hot in order to fully reveal the flavor.

Ingredients:

• funchose - 250 g;
• seafood cocktail - 400 g;
• broccoli - 200 g;
• almonds - 60 g.

For the sauce:

• soy sauce - 100 ml;
• sugar, dried garlic, black pepper - 0.5 tsp each;
• ground chili - on the tip of a knife;
• salt.

Preparation

1. Boil broccoli.
2. Pour boiling water over the noodles for 7 minutes.
3. Fry the seafood cocktail for 7 minutes.
4. Place noodles with seafood, mix.
5. Prepare a sauce for funchose with seafood by mixing all the products and stewing them for 2 minutes. Pour the mixture over them.
6. Chop the nuts and sprinkle them over the dish.

Soup with funchose and seafood - recipe

An original combination of ingredients such as funchose with a seafood cocktail can be made into a soup. If you want to quickly prepare an easy but satisfying first course, you can use this recipe. The cooking time will only take about 15 minutes, and the result will delight even discerning gourmets.

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 the 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. 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 the spoon;
• lemon juice - 1 tbsp the 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 onion, pepper 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.;
• bell peppers - 2 pcs.;
• bitter pepper.

Preparation

Prepare the salad, cut the pepper and cucumber into strips, finely chop a little bitter pepper, add the 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 greased with butter to the pan 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 boil 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.

One of my favorite dishes is funchose with seafood. The recipe is very simple and affordable. For cooking, you will need glass funchose noodles and a regular seafood cocktail, which is sold frozen in supermarkets.

This cocktail includes mussels, squid and shrimp. They go well with funchose, and to make it even tastier, you can add tomatoes and mozzarella cheese. You get a salad with funchose, seafood, vegetables and mozzarella. Soy sauce is not needed here. It is better to season this dish with lemon juice and oil, so as not to interrupt the taste of seafood.

Ingredients

- 190 gr frozen seafood "Sea cocktail"
- 100 gr funchose
- 120 gr mozzarella cheese
- 4-6 cherry tomatoes
- 2 teaspoons of vegetable oil
- 2 dessert spoons of lemon juice
- a bunch of cilantro
- salt pepper

Recipe

Place the funchoza in a deep container, steam it with boiling water for 4-5 minutes, divide the noodles with a fork. Then transfer it to a sieve to drain excess liquid.

Remove the seafood from the freezer, put it in a separate colander, and place it under running water to defrost it. Heat a thick-walled pan on the stove, add 1 teaspoon of vegetable oil, add a seafood cocktail and fry it over medium heat for 3 minutes, stirring occasionally. Season the seafood with salt in the middle.


Take a salad bowl, combine funchose with seafood. Stir.


Chop the tomatoes and place them on top.


Mozzarella cheese
cut into large cubes, add to funchose salad.

Rinse the cilantro, dry, cut off the stalks, chop finely and add to the salad. Season the dish with a teaspoon of oil, squeeze out the lemon juice and stir gently.

Description

Funchoza with seafood and vegetables - a wonderful Japanese dish: interesting, simple, healthy, light, dietary and very tasty. We recommend using our recipe for its preparation at home for everyone who adheres to a healthy lifestyle, monitors weight, diets, but wants to eat tasty and satisfying food.

The fact is that funchose ("glass noodles") is a really light but satisfying product with a neutral taste that goes well with most other ingredients: meat (especially chicken), fish, shrimp, vegetables and spices. It not only sets off the taste of the products with which it is cooked, but also absorbs their aroma, making it more intense and bright. That is why almost everyone likes dishes with funchose.

Unfortunately, glass noodles are practically unknown in our cuisine, so we offer you a step-by-step recipe with a photo of Japanese-style funchose with shrimp, vegetables and seafood. And do not be alarmed by the number of different sauces: you can use only one or two (to choose from) without any problems. And instead of sesame oil, you can take any vegetable oil. It will turn out no worse.

This beautiful, light and mouth-watering Japanese dish will hardly leave anyone indifferent.

Ingredients

• 
  (100 g)
• 
  Shrimp
  (1 kg)
• 
  (500 g)
• 
  (1 PC.)
• 
  (2-3 cloves)
• 
  (1 PC.)
• 
  (2 pcs.)
• 
  (1 stem)
• 
  (3-4 cm)
• 
  (1/3 pod)
• 
  (1/2 tsp.)
• 
  (1/2 tsp.)
• 
  (2 tbsp. L.)
• 
  (1 tbsp. L.)
• 
  (1 tbsp. L.)
• 
  (1 tsp.)
• 
  (1 tbsp. L.)
• 
  (1 tbsp. L.)

Cooking steps

If your shrimps (in this case, royal) are not boiled, but simply frozen, then they should be boiled for 2-3 minutes. And if they are also in shells (like ours), then clean it. Peeled and boiled shrimp for funchose with seafood and vegetables will need about half a kilogram.



We cut the onion into half rings, and just chop 2-3 cloves of garlic with a knife.



Fry chopped onions and garlic in a pan ( a wok is perfect for this) in vegetable oil for 3 minutes, shaking and stirring regularly.



Cut 3-4 cm of ginger root and a slice of fresh chili into small cubes.



Chop two sweet peppers (preferably multi-colored) into strips.



Cut fresh zucchini into medium bars.



And the celery stalk is in half rings.



All chopped vegetables are thrown into a skillet with onions and garlic and, with regular stirring, fry for five minutes.



Do not cook funchoza (100 g), but pour boiling water for 3 minutes.



We prepare the sauces stated in the product list. If one of them is not available, that's okay: you can even take only soy.



Put steamed funchose to the vegetables, pour in sauces / sauce (soy - 2 tbsp., Fish and oyster - 1 tbsp each, and Worcester - 1 tbsp.), Season with ½ tsp. turmeric and the same amount of dry chili pepper and mix well.



Add 500 g of frozen seafood cocktail (you do not need to defrost it!) And boiled shrimp to the pan, quickly reduce the heat, simmer the dish for about 10 minutes more. and remove from the stove.



After that, we lay out the funchose with vegetables and seafood in portions on plates and put on the table.



Enjoy your meal!

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"

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. 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. As a rule, funchose has a round 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, while 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, 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.

1. Defrost seafood. We cleanse from shells and unnecessary fragments, if any. Wash in running water.
2. Peel and cut vegetables. Pour oil into a deep frying pan, heat it well, send chopped onion there, frying it until golden brown.
3. Then add carrots plus dry ginger to the pan. Fry everything together with the onion.
4. Pour warm broth into the fry, and when it boils, quickly lower the "glass noodles".
5. In a minute we send seafood plus green peas there. Add salt to taste and let it boil for another minute.
6. 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

1. Pour boiling water over glass noodles and boil for several minutes. Then pour into a colander (do not pour out the water).
2. Cut the onion plus bell pepper into strips, wash the cilantro and chop finely. We crush the peeled garlic.
3. 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 herbs, 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.

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). Season vegetables with this mixture and set aside to marinate.
3. 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.
4. Season the funchoza with a spoonful of pink vinegar, stirring thoroughly.
5. 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. Mix everything and simmer for about five minutes.
6. Turn off the stove, add the parsley with cilantro, let the salad stand under the lid for several minutes.
7. Pour into a plate, and put 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.