Sea cocktail with funchose. Salad with funchose and seafood. Here's how to prepare funchose salad with tuna

One of my favorite dishes is funchose with seafood. The recipe is very simple and affordable. To prepare you will need glass noodles funchose and a regular sea 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 will get a salad with funchose, seafood, vegetables and mozzarella. No soy sauce needed here. Season this dish better with juice lemon and butter so as not to interrupt the taste of seafood.

Ingredients

- 190 grams of frozen seafood “Sea Cocktail”
- 100 g funchose
- 120 grams of mozzarella cheese
- 4-6 cherry tomatoes
- 2 teaspoons vegetable oil
- 2 dessert spoons of lemon juice
- a bunch of cilantro
- salt pepper

Recipe

Place funchoza in a deep saucepan, steam with boiling water for 4-5 minutes, separate the noodles with a fork. Then pour it into a sieve to drain excess liquid.

Remove seafood from freezer, place in a separate colander and place under running water to defrost. Heat a thick-walled frying pan on the stove, pour in 1 teaspoon of vegetable oil, add the sea cocktail and fry it over medium heat for 3 minutes, stirring from time to time. Salt the seafood halfway through frying.


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


Slice the tomatoes and place on top.


Mozzarella cheese
cut into large cubes and add to the salad with funchose.

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

The combination of funchose with seafood allows you to prepare a dish with a set of products of different consistencies, which in Asian cuisine is valued no less than an interesting combination of taste. Indeed, in a seafood cocktail, each of them has a different degree of elasticity, plus we take funchose, which is more tender than any of the seafood, and spinach, which in consistency is barely noticeable, but in taste it is very intense. Sesame seed adds an additional note to the overall ensemble of consistencies; its use, of course, is not necessary, but is very desirable. The overall flavor composition is salty-iodine, and seafood, soy sauce, and spinach work together to achieve this.

Boil the funchose according to the instructions on the package. In my opinion, a thick flat one is better suited for this dish; it is boiled in water previously brought to a boil for 8 minutes.

Wash the spinach thoroughly. If the leaves have rough cuttings, we tear them off.

Fry the sesame seeds with continuous stirring in a tablespoon of vegetable oil over high heat. The pan should become very hot during this time. Readiness criterion - white sesame becomes golden or brownish.

Add seafood to the frying pan (if they were frozen, then they should already be defrosted by the time you start preparing the funchose). We continue to fry everything together over high heat until the shrimp turn pink and the amount of liquid released begins to decrease rather than increase.

Add soy sauce, sesame oil, spinach and grated ginger or ginger juice squeezed through a garlic press. Keep everything together over high heat for another minute, stirring, and then turn off the heat and cover the pan with a lid. This will allow the spinach to recover optimally.

By the time the seafood was ready, the funchose had just been cooked. We put it in a colander, drain the water in which it was boiled, and additionally pour it over cold water. It’s not that we water it for a long time so that it cools down, but rather briefly.

We immediately plop the funchoza onto a plate (if not immediately, then it will have to be reheated).

Well, sprinkle and water the funchose with seafood.

When serving funchose with seafood, add soy sauce.

Today in our country dishes are very popular Japanese cuisine. At every step you can find cafes and restaurants that offer a variety of sushi, rolls, noodles and others. traditional dishes Japanese.

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

But for our people they are slightly unusual, which is why the stereotype arose that everything is very difficult. How can you prepare funchose with seafood at home?

Some facts about funchose

Funchoza with seafood is one of the favorite dishes of the Japanese. It's interesting, simple and light dish, which will appeal to every person. It will especially appeal to those who adhere to a healthy lifestyle and are accustomed to proper nutrition. This is a satisfying product that energizes and good mood all day.

In the literal interpretation, “funchoza” is translated quite strangely - it is “ glass noodles».

Its taste is quite neutral, and therefore 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 prepared, 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, because 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 again.

Traditional recipe straight from Japan

Traditionally, funchoza is prepared with seafood and vegetables. To prepare you will need the following ingredients:

• regular 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 pepper;
• 2 sweet peppers (preferably 1 red and 1 yellow);
• medium-sized zucchini – 1 piece;
• 1 stalk of celery;
• special “rice noodles”, or funchose (can be bought at any supermarket) - about 100 grams;
• various sauces (soy, oyster, fish, Worcestershire).

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

So, the recipe is as follows::

1. First of all, let's deal with the shrimp. Boil the shrimp and peel them from the shell. The final weight of peeled shrimp should be at least 500 grams.
2. Peel the onion and cut into small rings or half rings (as you prefer).
3. Peel the garlic cloves and chop finely.
4. Fry the onion and garlic together in a frying pan. Don't forget to stir them constantly. It is advisable to shake the pan every 3 minutes.
5. At this time, cut the ginger root into small cubes.
6. We also cut the chili pepper into small cubes.
7. Sweet peppers need to be cut into strips.
8. Wash the zucchini well under running water and cut into small thin cubes.
9. We need to cut the celery stalk into small half rings.
10. Now we collect all the vegetables in one pile and place them in a frying pan, where we fry the onions and garlic.
11. All vegetables should be fried over medium heat for no more than 5 minutes. Don't forget to stir them constantly.
12. At this time, take the funchose and pour boiling water over it. Leave the noodles aside for 3-4 minutes.
13. We add our steamed noodles to the vegetables. Mix everything thoroughly several times.
14. Next we begin to pour in the sauces. Have to take:

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

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

1. Add shrimp and frozen seafood to the pan.
2. Turn the heat on low and simmer the whole mixture for about 10 minutes. It is advisable to cover the dish with a lid.

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

Preparing funchose salad

Another option for preparing funchose is a salad. It can be prepared with both seafood and meat. Fast, nutritious and very delicious salad Everyone in the family will love it. Consider a recipe with meat.

Product list is small:

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

Let's start preparing the salad:

1. First, pour boiling water over the “glass noodles,” or funchose. Leave it alone for 5 minutes. Then drain the water.
2. Vegetables, namely carrots, cucumbers and peppers, must be cut into small strips. You can grate it on a coarse grater.
3. We also cut the meat into strips and fry in a frying pan until cooked.
4. Combine meat and vegetables in one bowl.
5. Add funchose and all the spices, mix everything thoroughly.
6. Pour soy sauce over the salad and mix well again.
7. Place the salad in the refrigerator for a couple of hours or even overnight. The longer the salad is infused, the tastier it will be.

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

This salad is low-calorie, so girls who are on a diet will especially like it. Hearty dish It will be an excellent breakfast and will charge you with energy and vigor for the whole day.

Cooking funchose correctly: secrets

Funchoza is rice noodles. This is not a very popular product in our country. 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 to cook it to the desired state. If you don’t cook it enough, it will be inedible, and if you overcook it, it will soften and turn into mush. Therefore, many people advise pouring it with plain boiled water for a few minutes.
• To prevent the “glass noodles” from sticking together during cooking, we recommend adding a few drops of regular vegetable oil to the water during the process. If you forget to do this, immediately after cooking, rinse it under running water, like regular pasta.
• Also, many people simply place the noodles in cold water for 5 minutes. This stops the cooking process and thus the funchose stops sticking together.
• The next day, the funchose is no longer tasty. Therefore, it is better to cook it in such quantities that you can immediately use it for cooking.
• If you find a recipe that says rice noodles must be served in the form of threads, it is better to cut it after it is cooked. This will be much easier and simpler to do.

Bon appetit!

The mysterious name funchoza means just noodles, but not ordinary noodles, but so-called glass noodles. When cooked, it becomes almost transparent due to the nature of the flour and its very small thickness. In fact, funchose is so thin that it resembles a fishing line.

Flour for funchose can be pea, soy or rice. Depending on this, the cooking time varies, which in general is several minutes. Therefore, for each specific funchose you need to look at the cooking time on the packaging. Overcooked funchose loses its appetizing appearance, becomes soft and spreads out.

Funchose contains a large amount of fiber, vitamin B (beneficial for the nervous system) and carbohydrates, so it is quite successfully combined with almost all types of products - meat, seafood and vegetables.

Funchose itself does not have a pronounced taste, but its peculiarity is the ability to actively absorb everything that is around. Therefore, funchose can taste like anything.

This product is very popular among followers of vegetarianism because it has a minimum of calories and is much healthier than regular pasta made from wheat flour. For those who count calories and often look at the scale, funchose is an excellent substitute for the usual pasta.

Funchose is served in cold salads and how hot snack, for example, with soy sauce. If you are not very used to eating pasta of this length, problems may arise with funchose at first, because its length can reach 50 cm. After cooking, it is allowed to divide this length into 3-4 parts. This can be done with scissors.

Since the funchose is very thin, special attention must also be paid to ensure that it does not stick together. To do this, add to the water sunflower oil, and after cooking you can place the spaghetti in cold water. It cools quickly and can be used in a salad almost immediately.

Now that all the secrets of working with funchose have been revealed, we invite you to get acquainted with the recipes for salads with funchose that we have prepared for you.

How to prepare funchose salad - 15 varieties

Recipes for salads with funchose are very diverse, although this type of spaghetti is not yet very popular in our country. Many people like the spicy version of this Korean carrot salad, which we suggest you try to prepare.

Products included in the salad:

• Funchoza - half a pack
• Carrot 1 piece
• Sweet pepper - 2 pcs
• Cucumber - 2 pcs.
• Blue onion - 1 piece
• Vinegar - 1 tbsp.
• Parsley
• Korean seasoning - 1 tbsp.
• Little vegetable - 1 tbsp.
• Soy sauce - 1 tbsp.

Watch the video on how to prepare a salad with funchose and vegetables.

Of the seafood in this recipe, shrimp are present, as they are the most tender. That's why we add a little heat and brightness here with the help of garlic and spices. There is also hot curry pepper. If you are not used to its taste, you can do without it.

The following products will be required:

• Shrimp - 500 g
• Funchoza - 100 g
• Onion - 1 pc.
• Sweet pepper - 2 pcs.
• Garlic - 1 clove
• Fresh cilantro - 20 g
• Olive oil - 2 tbsp. l.
• Curry powder - 2 tsp.
• Lemon - ½ pc.
• Soy sauce - 10 ml
• Sesame seeds - 1 tbsp. l.

You can find out in detail how to handle shrimp in the corresponding section. There is nothing complicated about this - they need to be boiled, cooled and peeled. Or buy ready-made shrimp if their price doesn’t bother you.

So, let's start cooking:

1. We prepare funchoza exactly according to what is indicated on the package. Alternatively, pour boiling water over it and let it sit for seven minutes. Then drain, cool and cut.
2. Fry the sesame seeds in a dry, clean frying pan without oil until brown and immediately after turning off transfer them to another container (so as not to burn).
3. We make a dressing from cilantro, garlic, soy sauce, curry seasoning, vegetable oil and lemon juice. Grind and mix everything, let it thicken a little over low heat.
4. All that remains is to chop the onions and peppers and you can mix all the products. Leave a little sesame seeds to sprinkle on the finished salad.

Take this version of the product list:

• 100 g funchose
• 300 g chicken fillet
• 130 g Chinese cabbage
• 130 g sweet pepper
• 130 g carrots
• 130 g cucumber
• 1 hot pepper

For the sauce:

• soy sauce 3-4 tbsp. l.
• honey 1 tsp
• garlic 1 g
• paprika 1 tsp.
• red pepper 0.25 tsp.
• Sesame oil 1 tsp

Watch the video to see what you can do with these products to make a wonderful, unusual, tasty and healthy dish.

These ingredients are often used in Eastern cuisines; in our country they are less popular. Try making this version of the salad with funchose - it actually turns out very tasty.

The list of ingredients for the salad looks like this:

• Funchoza - 100 g
• Cucumber - 1 pc.
• Garlic - 2 cloves
• Brown sugar - 1 tsp.
• Carrots - 1 pc.
• Lemon - ½ pc.
• Red hot pepper- ¼ tsp.
• Soy sauce - 50 ml
• Oil - 50 ml
• Sesame oil - 1 tsp.
• Sesame seeds for decoration
• Asparagus 400 g (dry)
• Coriander to taste

The salad needs to be started early because asparagus requires a lot of soaking. It is advisable to put it in salted water the day before the intended preparation. Before doing this, break it a little so that the pieces are about 3-4 cm long. The first water should be drained after a few hours and refilled with water. Now you can leave it overnight.

The cooking sequence is as follows:

1. Prepare the funchose (either just pour boiling water over it, or cook for a couple of minutes - as written on the package).
2. While the funchose cools down, cut all the vegetables from the list into strips.
3. Prepare the dressing by mixing the following ingredients: lemon juice with butter, sugar, soy sauce, spices and garlic.
4. Mix everything and fill with dressing.
5. Now let’s give the funchose a little time to gain taste from its neighbors, for which we put it in the refrigerator.

When serving, sprinkle the finished salad with sesame seeds - it looks quite nice and does not need additional decoration. Although you can complement the appearance of the salad with a sprig of any available greens.

There are few products, here they are:

• Funchoza.
• Legumes.
• Vegetables (bell peppers, carrots, garlic, cucumber).
• Meat.
• Oil.
• Rice vinegar.

What and how much to put in the salad, in what order to mix, watch in the video provided.

Please your family with an original and very simple salad. Both funchose and mushrooms cook quickly, and together they turn out very tasty. Try it!

Here's what we need:

• Champignons - 5-7 pcs.
• Funchoza - ½ pack
• Oil for frying - 10 ml
• White cabbage - ¼ small fork
• Mustard - ½ tsp.
• Onion - 1 pc.
• Lemon juice - 1 tbsp. l.
• Soy sauce - 30 ml
• Sunflower oil - 2 tbsp. l.
• Pepper to taste

Here's how we'll prepare a salad with funchose and mushrooms:

1. We prepare the cabbage as for pickling - cut it, salt it, squeeze it until the juice comes out, and mix it with chopped carrots.
2. Prepare funchose according to instructions.
3. Fry mushrooms with chopped onions in oil.
4. Prepare the dressing - mix soy sauce, pepper, oil and mustard.
5. Since our cabbage is already salted, you don’t need to add salt to the dressing. Anyway, do this with caution.
6. All that remains is to mix all the ingredients together with the dressing and enjoy the unusual, but very attractive taste!

Funchose salad with vegetables - a simple recipe

Very few products are needed:

• funchose
• bell pepper
• carrot
• cucumbers
• coriander

All the nuances - the amount of products, the method of preparing them - see the video.

Grocery list:

• Funchoza 50 g
• Cheese 50 g
• Fresh champignons 100 g
• Cherry tomatoes 100 g
• Green salad 5 pieces
• Soy sauce to taste
• Teriyaki sauce 3 teaspoons
• Sesame pinch
• Vegetable oil to taste

Preparing this salad is unlikely to take you more than 15 minutes - there are few ingredients and they are simple and quick to prepare.

Cooking method:

1. Fry the mushrooms in a frying pan with oil, add Teriyaki sauce at the end of cooking (before turning off the heat). Stir the mushrooms a couple more times and set aside for now.
2. Let's prepare the funchose, which will take us no more than five minutes.
3. Place green leaves of any lettuce on a serving plate.
4. Top with halved cherry tomatoes and mushrooms.
5. We spread funchose on them and pour soy sauce over everything.
6. We decorate with sesame seeds, which generally go very well together (according to taste qualities) with funchose.

Alternatively, you can mix everything together and sprinkle with sesame seeds when serving.

Take the following products for this recipe:

• bell pepper
• funchose
• chicken
• carrot
• garlic, spices

The entire process was filmed on video, which we invite you to watch.

It cooks quickly and is consumed at home at the same speed. Very tasty - try it!

The list of products is as follows:

• Funchoza 200 g
• Canned tuna 1 can
• Cherry tomatoes 10
• Olive oil 4 tbsp. l.
• Red bell pepper 1
• Dijon mustard 1 tbsp. l.
• Lemon juice 1 tbsp. l.
• Soy sauce 1 tbsp. l.
• Ground black pepper

Here's how to prepare funchose salad with tuna:

1. Boil the funchoza for a couple of minutes or simply pour boiling water over it.
2. Cut the tomatoes into halves.
3. We cut the bell pepper lengthwise to form thin long strips, which we will fry on hot frying pan With butter.
4. Mix vegetables with funciolza and fill with traditional mixture olive oil, lemon juice, mustard and soy sauce. Add spices as desired.
5. This completes the preparation of the salad.

There are few products and they are:

• pack of funchose
• oil
• universal seasoning
• green onion
• herbs spices
• tomato paste

The video below will only take a few minutes of your time, but after watching it you won’t have any questions about preparing funchose salad with meat.

Here are the products we need for the cooking process:

• Funchoza 100 g
• Canned squid 300 g
• Dried porcini mushrooms 50 g
• Carrot 1 piece
• Lemon juice 20 ml
• Wine vinegar 20 ml
• Boiling water 100 ml
• Butter 100 g

Be prepared to devote at least half an hour of your time to this salad, but the result is worth it!

Let's get started:

1. Boil or soak the funchose.
2. Saute the grated carrots in a frying pan with butter.
3. We cook mushrooms depending on what kind you have. If it's white dried mushrooms, first let them stand in water (it’s better to pour boiling water over them), then fry them in butter, and finally add a little milk or cream. After 5-10 minutes the fire can be turned off.
4. Remove the squid from the jar and cut into cubes.
5. We use the liquid remaining in the jar for sauce - add to it butter, lemon juice, wine vinegar and cook for about five minutes over low heat. If necessary, you can dilute the sauce with a little water.
6. Now we mix all the products that we have already prepared and fill them with dressing.

Bon appetit!

We take the following products:

• funchose - 0.5 packs (100 grams)
• large shrimps - 20 pieces (300 grams)
• sweet pepper - half
• onion - 1 small head
• cilantro - 1 small bunch
• garlic - 2-3 cloves
• sesame seeds - to taste
• vegetable oil for frying

For marinade and dressing:

• soy sauce - 2 tbsp. l.
• ground ginger - 1 tbsp. l.
• curry - 1 tbsp. l.
• lemon juice - 2 tbsp. l.
• water - 2 tbsp. l.

If you prepare the sauce in double proportions, the salad will be much tastier, but will also have a pronounced Korean flavor. It will be delicious in any case.

See the video for details

Take products according to the following list:

• Funchoza 300 g
• Boiled ham 300 g
• Tomatoes 3 pieces
• Bell pepper 2 pieces
• Greens 1 bunch
• Cucumbers 3 pieces
• Vegetable oil 3 tbsp. l.

You can prepare a salad of funchose with ham in about twenty minutes, although the first time you may need a little more time.

Cooking method:

1. Cut the greens, vegetables and ham into cubes.
2. After cooking, we also shorten the funchoza.
3. Mix everything with some oil and the salad is ready!

It's hard to come up with a simpler recipe))

Very tasty and easy and quick to prepare.

Products:

• funchose 300 g
• carrots (medium) 1
• onion (fine) 1
• bell pepper 2
• cucumber 2
• beef meat 300 g
• parsley
• sunflower oil 2-3 tbsp. l.
• seasoning for Korean salads
• garlic 3 g
• tomatoes 2
• subs oil
• spices (salt, sugar), dill.

Watch the video and prepare a delicious funchose salad with beef.