Following the neutral rice that flourishes in combination with other foods, non-Asian fans of oriental cuisine have come to love funchose dishes for the same reason. These hearty clear noodles are great for cold and hot meals.
Delicate funchose salad
Ingredients:
- 200 g funchose;
- 1 cucumber;
- 1 carrot;
- 1 bell pepper;
- 2 cloves of garlic;
- 5 tbsp. soy sauce;
- 2 tbsp. rice vinegar;
- 2 tsp Sahara;
- 1/4 tsp each. ground ginger, coriander, paprika and ground red pepper;
- 1 tbsp. sesame seeds;
- salt;
- vegetable oil.
Wash the vegetables thoroughly, peel the carrots and peppers, chop everything finely. Peel the garlic cloves and press down on them with the wide side of the knife blade. Whisk the soy sauce and rice vinegar in a bowl, add sugar, a pinch of salt and spices.
Boil water and pour funchose for 3-5 minutes, then put it in a colander and rinse immediately with cold water. Cut the nests of the rice noodles into shorter pieces. Pour some vegetable oil into a regular frying pan or wok, fry the garlic and sesame seeds in it until golden brown, stirring constantly with a spatula. Put carrots and peppers in there and cook for 5-6 minutes over moderate heat. Combine them with cucumber in a deep bowl and season with sauce.
Thick soup with funchose
Ingredients:
- 100 g funchose;
- 200 g oyster mushrooms;
- 1 tomato;
- 1 onion;
- 1 carrot;
- 5 cloves of garlic;
- 3 tbsp. soy sauce;
- vegetable oil;
- salt.
Peel the vegetables and cut: tomato - into cubes, carrots - into strips, onions - into half rings. Wash and chop the mushrooms. Fry everything in hot vegetable oil for 10-15 minutes with the gradual addition of soy sauce. Stir in the chopped garlic one minute before the end of cooking.
Fill a medium saucepan with 500 ml of water and simmer over high heat. Add the fry to the bubbling liquid and cook for 2 minutes, then dip the funchose there. Simmer the thick soup for another 2-3 minutes. Try it and add salt if you feel a lack of salt from the soy sauce.
The second dish of funchose with chicken and shrimps
Ingredients:
- 200 g funchose;
- 500 g chicken thigh fillet;
- 300 g of small peeled shrimps;
- 4 cloves of garlic;
- 1 chili pepper;
- 1 lime;
- 4 tablespoons soy sauce;
- salt;
- olive oil (for frying).
Peel the husks from the garlic cloves, peel the pepper from the seeds, chop finely and put in the olive oil heated in a saucepan or frying pan. Saute hot vegetables until brown, stirring constantly with a wooden spatula to prevent them from burning. Boil the shrimp. Cut the chicken fillet into long cubes, add salt and transfer to the garlic and chili for 5-7 minutes.
Soak funchose in cold water for 5 minutes, then immerse in boiling salted water for 2 minutes and again in ice cold water for 10 seconds. Stir the noodles and shrimp into the meat, add soy sauce and lime juice. Heat the dish for a minute.
