How to cook a fancy: options for all tastes

June 05, 2018 15:15 | Cooking Tricks

East is a delicate matter! Once again, I was able to make sure of it when, looking at the hieroglyphs on a pack of delicacies brought from China by bewildered friends, I was wondering how to make a thin little rice or starch noodles( starch from cassava, sweet potato, munga beans,potatoes).After boiling rice noodles become milky white, and starch - transparent, so it is also called "glass noodles".On the wheat for us, it is not like structure or taste, and there is no taste as such, it is neutral, only a slight subtle aroma. Diluting the neutral taste palette of the fungus with bright appetizing vegetables, meat, sea and fragrant-spicy notes, you can prepare a lot of amazing culinary masterpieces, especially since this outlandish noodle is good both in hot form and in cold. There is nothing particularly difficult to prepare dishes from the fungus, in fact, it is the same noodles, seasoned with sauce, vegetables, meat, seafood, but to salivate, and after a meal wanted to lick fingers, you need to know some culinary subtleties and tricks. And what wonderful salads are obtained from the funch! A real holiday of taste!

Contents of
  • To cook or not to cook rice noodles?
  • What can be prepared from the funcioni
  • Funchoza with carrots in Korean
  • Asian salad with fungi with shrimps
  • Funchoza with mushrooms and sweet pepper
  • Salad with fuchsa with turkey and broccoli
  • Funchos with chicken and vegetables
  • Spicy Korean soup with fachoza
  • Video aboutuseful breakfast with fuchsozoy
1 comment

Cook or not to cook rice noodles?

If the feces is not treated properly, it will stick to the teeth, and if digested, it will simply become dehydrated. Therefore, the digestion of the fungus should be approached with all seriousness, otherwise it will not be possible to cook culinary masterpieces from it. Depending on the thickness of the "filaments" of noodles, it is boiled for three to four minutes or simply poured over with boiling water. To cook thin fuchsa( up to 0.5 mm in diameter, look like Italian pasta "angel hair"), put noodles in a deep bowl, pour steep boiling water, close the lid tightly and let stand for about five minutes. Funchoza is thicker prepared similarly to other types of pasta - in salted boiling water, only cooking time is limited to three to four minutes. To noodles not fused, cook it preferably in a large amount of salted water, which should be poured a little vegetable oil. If the feces is boiled correctly, it will turn out to be soft, but a little crunchy.

Most often on the shelves of shops you can find a finco in the form of different-sized hoes. Cook it should be in a special way. Before brewing through the noodles we pass a long thin thread and bind it in a ring. Take a deep saucepan, fill it with water at the rate of 1 liter of 100 grams of noodles, and add to each liter of a tablespoon of vegetable oil and a teaspoon of salt. In the boiling water in the center of the pan let down the knitted hunk of noodles. Cook the funch for 3-4 minutes, discarded in a colander and immediately under a stream of cold water. Then we take the skein for the thread ring, shake it well and send it to the cutting board. We remove the thread, and we cut the funicle across the fibers with a sharp knife.

What can I cook from the FUNCOSIS

Funchoza with carrots in Korean

We will need:

  • 40 grams of fuchsa( 1 bunch in dry form)
  • one medium carrot
  • half bulb
  • a couple of tablespoons of vegetable oil
  • in January

How to prepare:

First of all, we prepare noodles in one of the appropriate ways( see above).Shinku carrots or rub on a special grater for carrots in Korean. Preheated vegetable oil is mixed with yannem and added to the carrot. You can use a ready-made dressing for a Korean carrot, although it's much more interesting to try your hand at home. Yannem - an acute Korean dressing for salads and other dishes. To prepare yannem we need: a tablespoon of warm boiled water, 2 tbsp.ground red pepper, three cloves of garlic, a teaspoon of salt and sugar. In a small container pour the pepper, salt and sugar. Fill with water and mix well. Garlic is passed through garlic and then mixed again. Yannem is ready! It can be stored in a tightly closed jar in the refrigerator and used as needed. Take into account, yannem is a thermonuclear pepper-garlic mixture, therefore it is necessary to add it to the dish quite a bit.

To the finished carrot add the funch and sprinkle the dish with soy sauce. Gently mix all the ingredients so as not to tear the noodles. We give the dish half an hour to brew and soak, and then treat and treat. You can safely diversify the proposed recipe by adding finely chopped cucumbers, onions, meat to the fungus and carrots in Korean style. Experiment!

Asian salad with fuchsa with shrimps

We will need:

  • 100 grams of fuchsa( rice noodles)
  • 300 grams of shrimp( peeled and boiled)
  • one red sweet pepper
  • 2 heads of onion
  • 10 grams of green cilantro

For refueling:

  • 2teaspoons curry powder
  • 1 teaspoon soy sauce
  • 2 tablespoons lemon juice
  • 2 tablespoons sesame oil
  • 2 cloves garlic
  • 20 grams of green cilantro


Funchozu pour in a literboiling water and leave for 10 minutes. Ready noodles recline into a colander. We do not pour water! It is still useful to us. Sweet red pepper and onions cut into thin strips.

Cooking marinade: finely chop the cilantro, let the garlic through the press. Mix 3 tablespoons."Funch" vodichki with soy sauce, sesame oil, curry powder, cilantro, garlic and lemon juice. We send the sauce to the fire and boil for 2 minutes, stirring intensively.

We cut the fungus a lot, mix it with prawns, onions, pepper and the remaining greens of cilantro. We dress the sauce, mix and enjoy!

Funchoza with mushrooms and sweet pepper

We need:

  • 250 grams of fuchsa
  • 250 grams of shiitake mushrooms
  • 1 sweet red pepper
  • 3 tablespoons of sesame seeds
  • 3 cloves of garlic
  • 2 tablespoons of soy sauce
  • 2 tablespoons of vegetable oil

Method of preparation:

We cook or cook noodles. Pepper and mushrooms are cut into thin strips. Dried shiitake pre-soaked in cold water. Too stiff legs of mushrooms are removed. Shredded mushrooms with pepper fry in vegetable oil for about five minutes. Then add the sesame seeds and garlic and fry another one or two minutes. Mix with the finished noodles and fry for a few more minutes. As a final touch, pour in soy sauce, if necessary, add salt, mix well and serve hot.

Salad with fuchsa with turkey and broccoli

We will need:

  • 100 grams fuchozy
  • turkey fillet, chicken breasts or escalopes - 3 pcs.
  • 150 grams of green beans
  • small broccoli
  • 3 tbsp.pine nuts or cashews
  • 2 garlic cloves
  • leeks
  • 3 tbsp.vegetable oil
  • soy sauce


Rice noodles are boiled or poured with boiling water and leave for 10 minutes. The ready function is discarded in a colander and washed under a stream of cold water.

We cut the tips of green beans and cut each pod into several parts. Broccoli is sorted into inflorescences. We send the beans from the broccoli to the boiling water and cook for about 5 minutes.

In a deep frying pan fry small pieces of turkey on vegetable oil until a tasty ruddy crust appears. Then add the crushed garlic and nuts to the turkey. Stirring. Add the cooked beans with broccoli, finely chopped leeks and, continuously stirring, roast turkey with vegetables for about 5-7 minutes. At the end of the cooking, add the funch and soy sauce. Mix well and remove from heat. Salad is light, but nutritious. Serve with the turkey and broccoli can be both fiery hot and cold.

Funchos with chicken and vegetables

We will need:

  • 70 grams of rice noodles
  • 1 chicken breast without skin and bones
  • 300 grams of vegetable mix: carrots, celery root, cauliflower, Brussels sprouts, leeks
  • 2 cloves of garlic
  • ginger root
  • chicken broth
  • vegetable oil
  • soy sauce
  • cayenne pepper

How to prepare:

Garlic and ginger clean and grind. From the root of ginger we take about 2 centimeters. Fry garlic with ginger in vegetable oil. When garlic begins to darken, with the help of noise, we catch it from the oil together with ginger. They gave us their spicy scent and will not be needed any more. Chicken breast cut into thin strips and, stirring constantly, fry. We put the chicken into a plate and cover it with a lid. Cut the diced carrots and celery root together with onion, color and Brussels sprouts for a few minutes fry in the same fragrant oil in which the chicken was roasting, adding a little chicken broth to the frying pan. In the meantime, we boil the feces or simply pour it with boiling water. To the ready vegetables we add chicken. Drain the water from the noodles and send it to a frying pan to the chicken with vegetables. We quickly mix all the ingredients, season it with soy sauce and cayenne pepper. We serve the dish hot.

Piquant Korean soup with fachozoi

We will need:

  • 200 grams of fucose
  • 100 grams of chicken breast
  • 4 chicken broth chunks
  • 1 medium zucchini
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 2 garlic cloves
  • chili pepper, chili pasteand spices to taste

Method of preparation:

Pre-boil and not too long chop rice noodles. Diced squash sent to a deep saucepan. Add soy sauce, sesame oil, finely chopped garlic and chili pepper to taste. We put the saucepan on medium heat and cook until transparent zucchini. Then pour 4 cups of chicken broth and bring to a boil. To the soup we add the chicken breast sliced ​​thin slices. Cook for at least 10 minutes. We shred one raw egg and slowly pour it into the soup. Stirring the egg, let the soup cook for about 10 minutes. Then we introduce the function, add salt, season with chilli paste and spices, reduce heat and heat all components for 3-5 minutes. Before serving, sprinkle the soup with finely chopped green onions.

Video about a healthy breakfast with fachoza

Bon appetit!