Starch noodles: cooking recipes with photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Funchose (starch noodles) does not contain even a gram of flour. These special noodles are made from mung bean starch. When boiled, it acquires a transparent color. For this, funchose is called “glass noodles” in Russia, and “cellophane” in English-speaking countries.

Perhaps, for the original appearance, starch noodles have become widespread far beyond Asia. Photos of dishes with her look bright and appetizing.

The taste of funchose is absolutely neutral. Therefore, when cooking with it, you need to pay special attention to sauces.

In this article we will tell you not only how to cook store-bought funchose, but also how to cook it at home. Believe me, it's not as difficult as it seems at first glance.

The benefits and harms of funchose

The European nutritionists were the first to take note of starched noodles. After all, funchose, with a calorie content of only 320 units per 100 grams of the product, is very satisfyinggarnish.

Another advantage of Chinese noodles is its absolute hypoallergenicity. Because it is flour-free, it can be consumed by gluten intolerant people.

Vitamins PP and group B as part of funchose improve the functioning of the nervous and hematopoietic systems. Noodles are rich in useful trace elements: phosphorus, zinc, manganese and other substances. They promote the appearance of new cells, strengthen their membranes.

That's why the people of Asia, who often eat funchose, look so young, there are many centenarians among them. For cooks, starch noodles are a real find. After all, it does not have its own taste, therefore it goes well with any products - mushrooms, meat, fish, vegetables. In Asia, even desserts are made from funchose.

Students and tourists appreciate these noodles for their ease of preparation. After all, there are such types of funchose that it is enough to pour boiling water over and insist under the lid for three minutes to get an edible product.

We will tell you how to make noodles from starch, as they say, from scratch. Is it possible to make funchose dough at home?

Starch noodles: how to cook them yourself

Of course, it's hard to get mung beans in Russia. But the starch from this plant can be replaced by any other: from cassava, yams, sweet potatoes, corn, potatoes. The main thing is that the noodles should not contain flour. We will need to prepare:

• Starch - 350 grams.
• Eggs - three pieces.
• S alt - a pinch.
• Some warm water.

If you don't have a pasta makerproducts, it is better not to take up the work. Starch dough is very brittle and breaks easily. Roll it into a thin layer will not work. Step-by-step instructions for making homemade funchose are given below:

1. First, beat the eggs with s alt. Add starch.
2. Knead the dough. If it comes out too steep, add water. If watery, add a little more starch.
3. Tear off a piece of dough, sprinkle it with starch and pass it through the rollers of the machine to get a thin layer.
4. Dry it on a towel.
5. Pass through the machine again, now for cutting into thin threads.

These noodles can be stored in the refrigerator in a tightly closed glass jar, protecting the product from excessive moisture.

Cooking funchose

There are many types of these noodles sold in stores. Just like spaghetti, it is subdivided according to the diameter of the pasta. This must be taken into account, since the cooking time depends on the thickness of the noodles.

Cook it like any other pasta, that is, throw it into s alted boiling water, and then drain the water and strain the noodles through a colander. But there are some secrets to know here.

How to cook starched noodles so that they do not stick together in a tight lump? In stores, funchose is sold in the form of rings. You need to cook such products correctly like this:

1. Take a pot with a wide bottom. Pour water into it.
2. Let's put it on fire. When it boils, add some s alt.
3. Let's pass through the rightnumber of funchose rings a harsh thread.
4. Dip the noodles in boiling water.

Here you should strictly follow the instructions for cooking. There is a thin (like a cobweb) noodles that do not need to be boiled at all.

It is poured with boiling water, allowed to swell under the lid, and then filtered. Other types of funchose are boiled for 3-4 minutes. To prevent the noodles from sticking together, add a tablespoon of vegetable oil to boiling water.

Dishes with funchose. General Rules

This product itself is tasteless. But it is the perfect side dish that goes great with just about anything. There are many recipes for starched noodles. Using any of them, you should first make the second component of the dish.

Ready-made funchose has one unpleasant feature: it dries quickly, so it cannot be stored for a long time.

If the finished funchoza stands for a while (for example, while you cook the gravy), it will lose its translucent appearance, darken, and become covered with a hard crust. If you are cooking noodles with sauce, remove the balls from boiling water, shake them off with a string, remove the rings directly into the gravy in the pan.

For other dishes (salads, desserts), funchose should be washed under running warm water. What can be said about the degree of readiness? Starched noodles should be cooked, like Italian pasta, until al dente.

Chapche

It's time to present starched noodle recipes with photos of dishes. Perhaps the most famous dish is Korean japchae.

InhabitantsThe Russian Far East has long borrowed this recipe from its southern neighbors, slightly modifying it. We will show you how to cook real Korean japchae. This is how it is served in restaurants in Seoul.

1. Two garlic cloves and a few green onion finely chopped.
2. Mix in a bowl 4 tablespoons of soy sauce, 2 tbsp. l. vegetable oil and 1 tbsp. l. Mirina.
3. Add onion and garlic to this marinade.
4. Beef without bones and sinews (200 grams) cut into long thin strips. Marinate in the prepared liquid for half an hour.
5. During this time, cut into thin strips of six champignons, one carrot and onion, two pods of green or red pepper. You can add greens.
6. Remove the meat from the marinade and fry for 5-7 minutes in sesame oil. Add carrots.
7. After 5 minutes, put the rest of the vegetables and mushrooms in the pan. Fry for another 5 minutes.
8. Funchose (200 grams) boil and add to meat and vegetables.
9. Beat the egg and pour it into another pan. You can cook a thin layer of omelet.
10. Let it cool and cut into strips. Decorate with these chapcha ribbons.

Sakhalin recipe for starched noodles with meat

And now let's look at how the recipe for a Korean dish has changed in the Russian Far East. Sakhalin style chapcha requires significantly less time and ingredients.

1. 200 grams of beef (but you can also cut any other meat without bones, veins and fat) like beef stroganoff.
2. Chop one carrotcubes.
3. Fry the meat for 10 minutes in vegetable oil. Add carrots.
4. Continue to fry, stirring for another 10 minutes.
5. Add half of the bell pepper cut into strips into the pan.
6. After five minutes, add four tablespoons of soy sauce and squeeze two cloves of garlic through a press.
7. S alt, sprinkle with black pepper.
8. Simmer under the lid for a few more minutes.
9. Add boiled funchose (do not wash it). Warm up the dish and serve.

You can sprinkle the finished dish with sesame seeds.

Funchoza with meat in a wok pan

Let's continue to be imbued with Asian culture. Let's try to cook starched noodles with meat in Chinese style. For this dish, you need a special frying pan with a curved bottom, where the middle is thin and the edges are thick. With such dishes, it is possible to fry foods until crispy, and then simmer them by pushing them to the wall. We will need:

1. 300 grams of beef cut into small pieces.
2. Slice thinly two carrots and an onion.
3. Chop 2 garlic cloves finely.
4. Peel the radish and cut into thin strips.
5. Heating vegetable oil in a frying pan.
6. Fry the meat in the center of the pan for about 5-7 minutes. Move to the edges.
7. Put all the vegetables in the center, except garlic. Fry for three minutes.
8. Mix vegetables with meat.
9. Add soy sauce to taste. S alt, add spices and garlic.
10. Parallel boil 500grams of funchose.
11. Add the noodles to the wok. Mix everything well and cook for another two minutes.

Chicken with ginger and funchose

Chinese-style starch noodles are prepared in a similar way with other types of meat - chicken, turkey, pork. You just need to make sure that the vegetables are combined with the main ingredient. We will cook in a wok.

Carrots, Brussels sprouts, cauliflower, leek, celery root, and fresh ginger (a piece 2 cm long), garlic and a little cayenne pepper are suitable for chicken fillet.

1. First fry spices in oil.
2. Catch the blackened garlic with ginger and discard.
3. Fry the fillet cut into strips in fragrant oil.
4. Move to the edge, put vegetables in the center of the pan. If there is not enough oil, add chicken broth.
5. When the meat with vegetables is ready, spread the cooked funchose and warm it up for a couple of minutes.

Asian Shrimp Salad

In the East, there are many recipes for starched noodles with seafood. These are not only hot dishes, but also exotic salads.

1. Let's boil 300 grams of shrimp, clean them.
2. Yellow bell pepper, cucumber and two onions cut into strips, a handful of cilantro leaves (mint can be added) finely chopped.
3. Funchose (100 grams) boil, drain the water, but save.
4. Wash our noodles and mix with the rest of the ingredients.
5. Take 3-4 tablespoons of water in whichfunchose, and make a salad dressing based on it. Add to it two tablespoons of sesame oil and lemon juice.
6. Squeeze out two garlic cloves. Add a teaspoon of soy sauce and two pinches of curry.
7. Let's boil this marinade for two minutes over high heat (it must be constantly stirred).
8. Pour prepared salad with marinade. Sprinkle it with fresh cilantro.

Hot appetizer with red fish

Starch noodles go well not only with seafood, but also with other gifts of the oceans and rivers. To prepare this appetizer, not only red fish, but also trout are suitable.

1. Cut and fillet the fish. If necessary, cut into small pieces.
2. Chop the onion in half rings, and the carrots in straws.
3. Heat a mixture of butter and vegetable oils in a frying pan, sauté the vegetables until the onion is transparent.
4. Add a teaspoon of sesame seeds.
5. After the aroma appears, put the fish in the pan. When it is fully cooked, add pre-boiled funchose.
6. Add 1-2 teaspoons of soy sauce to the pan, s alt, sprinkle with spices.
7. The dish is thoroughly warmed up and served.

Vegetarian funchose

Vegetables and mushrooms will also be a great addition to starched noodles. In Korean cuisine, this combination is often used in both hot dishes and salads. If there is no Asian lingzhi mushroom, you can take ordinary champignons or oyster mushrooms.

1. Chop the onion, carrot and sweet pepper into thin strips.
2. 200-300 grams of mushrooms clean, cut into slices.
3. Heat the vegetable oil in a frying pan, fry the onion and other vegetables separately.
4. Boil the noodles, wash them under cold water. For convenience, you can cut the funchose with scissors.
5. In the remaining oil in the pan, put the noodles and vegetables.
6. Add a tablespoon of sesame seeds and oil. Pour in soy sauce to taste, s alt, sprinkle with red pepper.
7. Stir and heat under the lid for five minutes.

Funchoza with turkey

All starched noodle dishes with meat should contain plenty of vegetables as well.

1. 300 grams of green beans cut into 3-4 parts, and broccoli divided into inflorescences.
2. Cook these vegetables in s alted water for 5 minutes.
3. During this time, cut into longitudinal pieces of 200 grams of turkey fillet.
4. Fry it in vegetable oil until a delicious crust forms.
5. Add three tbsp. spoons of pine nuts and squeeze two cloves of garlic through the press. Stir.
6. After five minutes, add boiled vegetables and chopped leek.
7. After seven minutes of intense stirring, put funchose and pour in soy sauce (to taste).

Dessert "Geisha"

In Asian cuisine, starched noodles are also used for sweet dishes.

1. Boil 200 g of funchose, pour it with a mixture of vegetable and nut oils (a tablespoon of each), set asidecool down.
2. Cook syrup from 100 grams of sugar and a little water.
3. Pulp of apple, peach and pineapple cut into small cubes. Add fruit to boiling syrup, cook for seven minutes. Refrigerate.
4. Mix with funchose. Arrange in portioned bowls.
5. Decorate dessert with chopped almonds or walnuts.