How to cook funchose
You will need - funchose, water, salt
Put the funchoza in a saucepan - 1 nest (about 50 grams) will be enough for 1 serving of the side dish.
2. Boil a kettle of water separately.
3. Pour funchose with boiling water, cover with a lid.
4. Leave for 3 minutes, then drain the water through a colander, rinse the funchose under cold water and wait for the water to drain.
How to cook funchose before frying
... Put the funchoza in a saucepan.2. Pour boiling water over, keep on medium heat for 2 minutes.
3. Rinse the funchose, then fry with other products in a pan for 3 minutes.
Fusofacts
Funchoza is a starch and bean noodles. Funchoza came to us from Asian countries. It is made from starch of beans (in the original - mung beans, peas, in cheap variations - potatoes or corn), and not from flour, therefore it does not belong to pasta. Funchoza can be confused with similar-looking rice noodles. The difference is that rice noodles are made from rice.It is extremely important not to overcook (overexpose in boiling water) funchose, because after cooking it does not stop absorbing water and becomes jelly-like. Since funchose cooks quickly, just taste it every minute to make sure it's done.
For its transparency, funchose is called glass noodles. After the funchose is cooked, it retains its transparency.
Funchose is not served as an independent dish, due to its lack of a pronounced taste. But thanks to the ability to borrow the taste of vegetables, sauces and meat, funchose is successfully used in salads and hot second courses.
Boiled funchose cannot be stored, it is important to use it within a couple of hours. Dry glass noodles can be stored for up to 3 years.
The calorie content of mung bean funchose is 77 kcal / 100 grams.
The cost of funchose in Moscow stores is from 150 rubles / 250 grams (on average in Moscow for July 2019).