Starchy noodles: recipes with photos. Easy recipe for starch noodles for children Starch vermicelli

step by step recipe with photos

The most delicate starchy noodles are incredibly tasty and look very advantageous when served, especially in a cup of clear chicken broth. It can be cut in any way you like - both wide ribbons and very narrow strips. These noodles are often used to make salads.

Potato starch acts as an original substitute for flour, forming a liquid dough whose taste can be varied with spices. A pinch of sugar will highlight it favorably. It is most convenient to dry the prepared dough in a frying pan in the form of thin translucent pancakes, but this can also be done in the oven.

Ingredients

water 50 ml
chicken egg 2 pcs.
potato starch 50 g
salt 1-2 pinches
vegetable oil for lubrication

Preparation

1. Break large eggs into a deep bowl. Take a hand whisk and whisk until smooth. There is no need to beat vigorously so as not to turn the egg mixture into foam.

2. Add cold water and salt to the beaten eggs. Again, whisk until smooth.

3. Sift the starch into a bowl with the egg mixture (you can use either potato or corn starch). Stir with a whisk until smooth. The dough turns out quite liquid. Don't worry, the noodles made from the starchy batter will turn out great.

4. Now you will need a pancake pan to which nothing sticks. Before frying the first pancake, it is advisable to grease the bottom with a small amount of oil. Place the frying pan on the fire and heat it well. Pour a small portion of dough into the center and spread it over the entire bottom with quick circular movements. Cook for 1 minute on each side. The pancakes fry quickly and turn over very easily. Before adding a portion of the dough to the pan, be sure to stir the dough, as the starch will settle to the bottom.

5. This amount of dough made 8 pancakes. Cool them to room temperature.

6. Stack the starchy pancakes on top of each other. Roll it into a roll. Take a well-sharpened knife and cut into strips 4-5 mm wide.

7. Starchy noodles are ready. It does not need to be boiled first. Just pour hot milk or broth, season with spices and serve for lunch or dinner.

How to prepare noodle soup from starchy pancakes recipe - a complete description of the preparation so that the dish turns out very tasty and original.

Recipes with photos » Baking » Starchy pancake noodles

COOKING
1. Beat eggs with salt, add milk, vegetable oil, mix well. While stirring, add starch little by little and mix thoroughly.
2. Bake thin pancakes in a well-heated frying pan (bake on both sides).
3. Place each pancake separately on the table to dry.
4. Cut the finished pancakes into strips 2 cm wide, then cut the strips into pieces 4-6 cm long.
Lapshevnik starchy pancakes
5. Place the blanks for the noodle maker in a heat-resistant form.
6. Beat eggs with salt, add milk, mix. Pour the resulting mixture over the pancake pieces in the pan.
7. Place the mold in an oven preheated to 180°C for 40 minutes.

8. Decorate the finished noodle maker with viburnum berries and mint leaves.

Lapshevnik starchy

Cooking time: 1 hour 10 minutes

For the noodle maker, you first need to bake pancakes. Take half a liter of milk, 6 eggs, starch and a pinch of salt.

Beat eggs with salt, add milk and mix well.

While stirring the egg mass, gradually add starch and get the dough from which we bake pancakes. Since starch tends to settle to the bottom, you need to stir it every time before scooping up the dough.

We bake pancakes as usual: when the dough “seizes” around the edges, we turn it over to the other side.

Then cut the finished, cooled pancakes into cubes. This is our noodle maker's noodles.

Now let's start preparing the noodle maker. Pour a little more than half of the noodles into a baking bowl and pour hot milk so that the milk covers the top of the noodles by three centimeters.

Then put 30-40 grams of butter in pieces on top of the milk, and pour in 2-3 scrambled eggs.

Place in the oven preheated to 180 degrees for about 20 minutes. Then turn off the oven and let the noodle maker stand in it for about 30 minutes.

Video: Lapshevnik with meat video recipe. A book about tasty and healthy food

Video: Popular Videos – Kissel

Video: homemade starch noodles

Pancakes with starch: secrets, recipes and cooking features

Pancakes can also be made with the addition of starch. Perhaps, almost everyone loves pancakes. And every housewife has her own recipe, proven over the years and through unsuccessful experience. But did you know that pancakes can also be made with the addition of starch? They turn out incredibly tasty and very special, and there are a lot of options for using them. From dessert to first course. Believe me, after reading this article, you will want to write down the recipe for starchy pancakes in your book as soon as possible!

Pancakes “Solo” with milk and starch

The recipe will be the simplest and most unpretentious. This will make it easier for you to begin your acquaintance with this wonderful dish.

So, you will need:

four hundred milliliters of milk;
two hundred grams of potato or corn starch;
two medium chicken eggs;
two full spoons of refined sunflower oil;
two tbsp. spoons of sugar;
half tsp salt;
a little lightly melted butter to grease freshly baked pancakes;
vegetable oil for frying.

Your ingredients should not be fresh from the refrigerator, but warm so that they interact better with each other.

The recipe will be the simplest and most unpretentious

Take a large bowl, break the prepared eggs and add sugar. Whisk thoroughly without making foam.
Pour milk and add starch. When stirring, you don’t have to wait until the starch dissolves, because this will not happen; it will completely melt only when frying.
Now stir in the remaining ingredients. And at the same time, put the frying pan on the fire, having previously greased it.
The dough will turn out unusually runny, but don’t worry, that’s how it should look. It thickens only in a frying pan, but forms a lace border around the edges.
Bake like regular flour pancakes, just note that these cook a little faster. Grease each pancake with pre-prepared butter to prevent them from sticking together.

Starchy pancakes with kefir and flour

The next pancakes will be made with kefir. Having tried dairy products with starch, you probably wanted to experiment by replacing it with an ingredient such as kefir.

This article has helped many gardeners stop working hard on their plots and still get a bountiful harvest.

I would never have thought that in order to get the best harvest on my plot in my entire “dacha career”, I just need to stop working on the beds and trust nature.
For as long as I can remember, I spent every summer at the dacha. First at my parents' house, and then my husband and I bought our own. From early spring to late autumn, all free time was spent on planting, weeding, tying, pruning, watering, harvesting and, finally, preserving and trying to preserve the harvest until next year. And so on in a circle.

So, to bake starch pancakes with kefir you will need:

half a liter of kefir is richer;
two small chicken eggs;
eighty grams of flour and any starch you like;
two tsp. Sahara;
half a teaspoon of salt and soda;
three full tablespoons of regular sunflower oil, one of them to grease the pan before baking.

The pancakes are tasty, juicy, and fry well.

Combine sugar, salt and eggs, beat everything into a gentle foam.
Now you can add kefir, oil and mix again. Add flour and starch. Beat with a mixer or whisk until the lumps are completely dissolved. Keep in mind that some starch will remain, but don't worry about it.
Start frying the pancakes. Heat the frying pan, lightly coat it with the remaining oil and you can immediately pour in the dough.

This dough does not need to sit, just remember to stir before pouring it into the pan, as the starch will settle to the bottom. An interesting feature - if you want to get thin, almost weightless pancakes, then after pouring the dough into the frying pan, immediately pour it back.

These pancakes behave simply wonderful in salads. Due to the presence of only starch and eggs in their composition, they are very dense and elastic, and at the same time they take longer to soak.

If you are interested in a recipe for a simple and quick salad with these pancakes, then you will need the following ingredients:

110 grams of potato starch;
four eggs;
two hundred grams of boiled sausage;
two cloves of garlic;
mayonnaise, salt and black pepper to taste;
vegetable oil for frying pancakes.

These pancakes are just great in salads.

Let's start cooking:

Whisk the eggs and add spices.
Slowly add starch into the resulting mixture. Once you have achieved uniformity, you can start frying.
After frying the pancakes, let them cool and cut into strips.
Cut the sausage the way you like. In cubes or straws.
Pass the garlic cloves through a garlic press or grate them on a fine grater.
Mix all ingredients and season with a small amount of mayonnaise. Garnish with a parsley leaf and you can go enjoy your family.

Please note that it is advisable to cook as much as you can eat, since pancakes may lose their presentable appearance during overnight storage in the refrigerator.

four hundred milliliters of milk;
eggs - two pieces;
two hundred grams of rice, corn or potato starch;
refined sunflower oil 2 tablespoons;
one tbsp. l. Sahara;
half tsp salt.

For the pancake filling:

half a kilo of cottage cheese (preferably homemade, it is softer and fluffier);
cream 3 tbsp. spoons (25-30 percent);
three tbsp. spoons of sugar.

250 milliliters of cream;
three egg yolks;
vanillin or sugar to taste;
three tbsp. spoons of regular granulated sugar.

The whole family will love pancakes

Mix the pancake dough. To do this, put all the ingredients in a large bowl and mix thoroughly. You can use either a mixer or a whisk.
The dough comes out unusually liquid and not at all viscous, but everything is in order, you can start pouring it into the pan. The frying process itself takes approximately 30 seconds.
For the filling, mix cottage cheese, sugar and cream. We put just enough of the latter to make the filling airy and tender.
Grease the surface of each pancake with the resulting filling and wrap it in a roll.
After trimming the uneven edges, divide the pancake into three parts.
Take a suitable baking dish and place the cut pieces of pancakes on the bottom. Place the rolls on top. We place them quite tightly and set them aside.
Now it's time to prepare the filling. You need to mix vanilla, yolks and sugar, and then pour this mixture over the rolls.
Heat the oven to 180 degrees and bake for twenty minutes.

Lapshevnik from starchy pancakes

This dish is very simple to prepare and pleasantly surprises with its taste.

For pancakes you will need:

four hundred ml of milk;
depending on size, five or six eggs;
potato starch 300 grams;
and salt to taste.

300 ml fat, about 6%, milk;
three chicken eggs;
forty grams of melted butter;
ground black pepper and fresh herbs to taste.

This dish is very easy to prepare and its taste pleasantly surprises you.

Beat eggs and salt;
Add milk and starch, mix;
We bake wonderful pancakes;
When they have cooled, cut them into noodles into strips;
Mix the ingredients for the filling and beat them well;
Now put the chopped pancakes in a baking dish and simply fill them with the resulting mixture;
Bake for twenty to twenty-five minutes at 180 degrees Celsius.

If you see that the resulting dish is still a little liquid, leave it in the cooling oven for some more time, so the noodle maker will reach the desired condition.

Recipe for starchy pancakes (video)

Thin pancakes with starch (video)

As you can see, preparing starch pancakes is not at all difficult, and the number of dishes made from them is amazing. Their taste is completely special and unique; after trying it once, you want to give starchy pancakes a place in your cookbook forever.

In order not to lose the material, be sure to save it to your social network VKontakte, Odnoklassniki, Facebook by simply clicking on the button below:

The second dish of my culinary-national forced march was national noodle casserole.

Original recipe from the collection "Mordovian Cuisine" (Saransk, 1976):
Starch noodles are placed in a portioned clay pot and poured with the mixture
from milk, eggs and butter and put in the oven for 30-40 minutes
closet. Grease with butter for 10 minutes and serve in pots. Products
per serving in grams: starch noodles 200, milk 150, egg-2 pcs.
oil – 10. Preparation of starch noodles: starch is diluted in milk,
add a beaten egg, sugar, salt and bake in a frying pan thin
layer. Then cooled and sliced like homemade noodles. Products per 1 kg
noodles, in grams: milk – 700 g, starch – 385 g, egg – 1/2 pcs,
sugar – 10.

Due to the lack of ready-made homemade noodles and the desire to tinker with preparing them, I used regular flat noodles, which are sold under the name “Homemade”. And this was my mistake number one. But more on that later.
In principle, nothing complicated, this can be seen from the recipe.

As you can see in the photo, the casserole is very dense. You can only eat it with a lot of melted butter, and in general the taste does not correspond to what it was like in childhood, when I ate real noodle soup from my grandmother’s oven in the village. (
Now why did this happen? Firstly, laziness :) Yes, starch noodles are not as dense as noodles made from flour. And secondly, my mother said that my grandmother first boiled the noodles lightly in milk, and then added eggs and butter and put everything in the oven.
These details need to be taken into account for the future. On the weekend I will try to repeat the experiment with friends, so to speak “retake”)))

cast iron struck me on the spot *quietly melting*

Yes, something, and we have two of these cast iron pots :) I wish I could have a clay cup in which a real noodle maker is baked :) *dreamy*

Lapshevnik starchy pancake recipe with photo

Ingredients:
3-4 eggs
0.5 l warm milk
2.5-3 cups. starch
1 tbsp. l. salt
3 tbsp. l. vegetable oil
For filling:
2 eggs
1 glass of milk
pinch of salt For decoration:
viburnum berries
mint leaves

PANCAKES WITH APPLES recipe with photos

Quick pancakes recipe with photos

Pancakes with berries recipe with photos

Pasta noodle maker

Lapshevnik is a dish from the Soviet cuisine beloved by many. How to cook it - read this recipe.

Lapshevnik is a pasta casserole that was extremely popular in Soviet times, but is no longer so popular today, and this needs to be corrected! Cooking noodle soup is not just a wonderful dish, quick and satisfying, but also a great way to use up leftover pasta from yesterday. You can make a noodle maker from absolutely any type of pasta.

We bring to your attention a basic recipe for noodle maker, the recipe of which includes, in addition to the main ingredient - the pasta itself, also eggs and milk.

After cooking you will receive 6 servings
Cooking time: 60 minutes 60 minutes

pasta, 400g
egg, 4pcs
milk, 1 glass
butter, 1 tbsp.
breadcrumbs, 1 tbsp.

How to make noodle maker from pasta:

Boil the noodles or use pasta left over from yesterday - already boiled.

Grease a casserole dish with oil and sprinkle with breadcrumbs, place noodles in the pan.

Beat the eggs with a whisk with milk and salt and pour over the noodles.

Sprinkle the noodles on top with breadcrumbs, pour over melted butter, place in the oven and bake for 20-30 minutes in an oven preheated to 190 degrees.

Serve the finished noodle maker hot.

You can diversify the taste of noodle maker with the help of cottage cheese, dried fruits, minced meat, vegetables - it can be either sweet or savory to suit your taste. You can make a sweet version of noodle maker by simply adding sugar to the eggs while beating.

Friends, are you making noodle maker? What fillers do you prefer to make it with? Share your recipes.

They prepared it. Look what happened

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Recipe for a real village noodle maker

Using this recipe, my grandmother made this delicious noodle maker in a Russian oven. A real dish from the Russian village of the 19th century. Very tasty and aromatic, but quite high in calories. It is made from homemade starch noodles.

Noodle recipe for noodle maker

Kneads pancake dough. Take 0.5 liters of milk, 3 eggs, a glass of potato starch, a pinch of vanilla and salt. Mix into a homogeneous mass and bake thin pancakes. Fry on both sides. The thinner the pancake, the more tender the noodle maker itself will be. Roll the pancakes into a tube and cut into rings. The width of the rings is approximately 1-1.5 cm.

Place the pancakes cut into rings into a baking dish. I prefer a cast iron skillet. Add 1 egg, a little salt and a pinch of vanilla to 0.5 liters of milk. Beat everything into a homogeneous mass and pour over our noodles. Place pieces of melted butter on top and bake in the oven. The noodle maker should be browned on top.

You can eat it by sprinkling it with sand and adding ghee. You can eat without sand. A very tasty dish in any form. Bon appetit!

Interesting simple quick recipes can be found here.

Fluffy milk pancakes without yeast recipe

Funchoza (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 reason, funchose is called “glass noodles” in Russia, and “cellophane noodles” in English-speaking countries.

Perhaps it is because of its original appearance that 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 preparing dishes 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 prepare it at home. Believe me, it is not as difficult as it seems at first glance.

The benefits and harms of funchose

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

Another advantage of Chinese noodles is its absolute hypoallergenicity. Since it does not contain flour, it can be consumed by people who are gluten intolerant.

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

That’s why the people of Asia, who often eat funchose, look so young, and there are many long-livers among them. For cooks, starchy noodles are a real find. After all, it does not have its own taste, so it goes well with any food - 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 types of funchose that you just need to pour boiling water over and leave covered for three minutes to get an edible product.

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

Starchy noodles: how to cook them yourself

Of course, it is difficult to get mung beans in Russia. But the starch from this plant can be replaced with 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.
Salt - a pinch.
Some warm water.

If you don’t have a special machine for shaping pasta, it’s better not to take on the job. Starch dough is very brittle and breaks easily. Rolling it into a thin layer will not work. Step-by-step instructions for preparing homemade funchose are given below:

First, beat the eggs with salt. Add starch.
Mix the dough. If it turns out too steep, add water. If it’s runny, add a little more starch.
We tear off a piece of dough, sprinkle it with starch and pass it through the machine rollers to get a thin layer.
Dry it on a towel.
We pass it through the machine again, this time 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 divided according to the diameter of the pasta. This must be taken into account, since the cooking time depends on the thickness of the noodles.

It should be cooked according to the principle of any other pasta, that is, throw it into salted boiling water, and then drain the water and strain the noodles through a colander. But there are secrets here that you need to know.

How to cook starchy noodles so that they do not stick together into a dense lump? In stores, funchose is sold in the form of rings. The correct way to cook such products is as follows:

Take a pan with a wide bottom. Let's pour water into it.
Let's put it on fire. When it boils, add some salt.
Let's thread a strong thread through the required number of funchose rings.
Place the noodles in boiling water.

Here you should strictly follow the cooking instructions. There are thin (gossamer-like) noodles that do not need to be cooked at all.

It is poured with boiling water, allowed to swell under the lid, and then filtered. Other types of funchose are cooked 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 makes the perfect side dish that goes great with anything. There are many recipes using starch 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 funchose sits for a while (for example, while you prepare 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 the boiling water, shake them off on a string, and remove the rings directly into the gravy in the pan.

For other dishes (salads, desserts), funchose should be rinsed under running warm water. What can you say about the degree of readiness? Starchy noodles need to be cooked, like Italian pasta, until al dente.

Chapche

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

Residents of the Russian Far East have long borrowed this recipe from their southern neighbors, slightly modifying it. We will tell you how to cook real Korean japchae. This is how it is served in

Finely chop two cloves of garlic and a few green onions.
Mix in a bowl 4 tablespoons of soy sauce, 2 tbsp. l. vegetable oil and 1 tbsp. l. Mirina.
Add onion and garlic to this marinade.
Cut beef without bones and veins (200 grams) into long thin strips. Marinate in the prepared liquid for half an hour.
During this time, cut into thin strips six champignons, one carrot and onion, two pods of green or red pepper. You can add greens.
Remove the meat from the marinade and fry for 5-7 minutes in sesame oil. Add carrots.
After 5 minutes, place the remaining vegetables and mushrooms in the pan. Fry for another 5 minutes.
Boil funchoza (200 grams) and add to meat and vegetables.
Beat the egg and pour it into another frying pan. You can also prepare a thin layer of omelette.
Let it cool and cut into strips. Let's decorate with chapchae with these ribbons.

Sakhalin recipe for starchy noodles with meat

Now let’s look at how the recipe for a Korean dish has changed in the Russian Far East. To prepare chapcha in Sakhalin requires significantly less time and products.

Cut 200 grams of beef (but you can also use any other meat without bones, sinews or fat) as for beef stroganoff.
Chop one carrot into cubes.
Fry the meat for 10 minutes in vegetable oil. Add carrots.
Continue to fry, stirring for another 10 minutes.
Add half a bell pepper, cut into strips, to the pan.
After five minutes, add four tablespoons of soy sauce and squeeze two cloves of garlic through a press.
Salt and sprinkle with black pepper.
Simmer covered for a few more minutes.
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 embrace Asian culture. Let's try to cook starchy noodles with meat in Chinese. This dish requires a special frying pan with a curved bottom, where the middle is thin and the edges are thick. With such utensils, you can fry food until crispy, and then simmer it by pushing it to the wall. We will need:

Cut 300 grams of beef into small pieces.
Finely chop two carrots and an onion.
Finely chop 2 cloves of garlic.
Peel the radish and cut into thin strips.
Heat vegetable oil in a frying pan.
Fry the meat in the center of the pan for about 5-7 minutes. Move it to the edges.
Place all vegetables except garlic in the center. Fry for three minutes.
Mix vegetables with meat.
Add soy sauce to taste. Salt, add spices and garlic.
At the same time, boil 500 grams of funchose.
Add noodles to wok. Mix everything well and cook for another two minutes.

and funchose

This is how Chinese starch noodles are prepared. 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 pan.

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

First, fry the spices in oil.
We catch the blackened garlic and ginger and throw it away.
Fry the fillet cut into strips in aromatic oil.
Move to the edge and place vegetables in the center of the pan. If there is not enough oil, add chicken broth.
When the meat and vegetables are ready, add the cooked funchose and heat for a couple of minutes.

with shrimp

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

Boil 300 grams of shrimp and peel them.
Chop a yellow bell pepper, a cucumber and two onions into strips, and finely chop a handful of cilantro leaves (you can add mint).
Boil funchoza (100 grams), salt the water, but save.
Wash our noodles and mix with the rest of the ingredients.
Let's take 3-4 tablespoons of the water in which the funchose was cooked and make a salad dressing based on it. Add two tablespoons of sesame oil and lemon juice to it.
Squeeze two cloves of garlic. Add a teaspoon of soy sauce and two pinches of curry.
Boil this marinade for two minutes over high heat (it must be stirred constantly).
Pour the marinade over the prepared salad. Sprinkle it with fresh cilantro.

Hot appetizer with red fish

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

We cut and fillet the fish. If necessary, cut into small pieces.
Chop the onion into half rings and the carrots into strips.
In a frying pan, heat a mixture of butter and vegetable oils, saute the vegetables until the onions are transparent.
Add a teaspoon of sesame seeds.
Once the aroma appears, place the fish in the pan. When it is completely cooked, add pre-boiled funchose.
Add 1-2 teaspoons of soy sauce to the pan, add salt and sprinkle with spices.
Heat the dish thoroughly and serve it to the table.

Vegetarian funchose

Vegetables and mushrooms will also be an excellent addition to starchy noodles. In Korean cuisine, this combination is often used both in hot dishes and in salads. If you don’t have Asian mushrooms, you can use regular champignons or oyster mushrooms.

Chop the onion, carrot and sweet pepper into thin strips.
Clean 200-300 grams of mushrooms and cut into slices.
Heat the vegetable oil in a frying pan, fry the onions and other vegetables separately.
Boil the noodles and rinse them under cold water. For convenience, you can cut the funchose with scissors.
Add noodles and vegetables to the remaining oil in the pan.
Add a tablespoon of sesame seeds and oil. Add soy sauce to taste, salt and sprinkle with red pepper.
Stir and heat under the lid for five minutes.

Funchoza with turkey

All starch dishes should also contain a large amount of vegetables.

Cut 300 grams of green beans into 3-4 parts, and divide the broccoli into inflorescences.
Cook these vegetables in salted water for 5 minutes.
During this time, cut 200 grams of turkey fillet into longitudinal pieces.
Fry it in vegetable oil until an appetizing crust forms.
Add three tbsp to the pan. spoons of pine nuts and squeeze two cloves of garlic through a press. Mix.
After five minutes, add the boiled vegetables and leeks cut into rings.
After seven minutes of intensive stirring, add funchose and add soy sauce (to taste).

Dessert "Geisha"

In Asian cuisine, starch noodles are also used to prepare sweet dishes.

Boil 200 g of funchose, pour it with a mixture of vegetable and nut oils (a tablespoon of each), set aside to cool.
Cook syrup from 100 grams of sugar and a small amount of water.
Cut the apple, peach and pineapple pulp into small cubes. Add the fruit to the boiling syrup and cook for seven minutes. Cool.
Mix with funchose. Place into portioned bowls.
Decorate the dessert with chopped almonds or walnuts.

How to cook glass noodles

Photo by Shutterstock

Some useful information about glass noodles

Traditional glass noodles are made from mung bean starch and retain their clarity even after cooking. But potato, rice or cheaper corn starch can also be used. Rice starch noodles are more like regular pasta after cooking.

If glass noodles will be used as an ingredient for salad or dressed in an overly spicy sauce, it is not recommended to salt them during the cooking process. It will absorb the flavors and aroma of other foods while mixing. That is why such noodles always go harmoniously with fish, meat, vegetables and various seasonings.

Methods for preparing glass noodles

Cooking glass noodles is not recommended. To prepare it, place the required amount in a saucepan or deep bowl and pour boiling water over it. Cover with a lid, wait 5 minutes and drain the noodles in a colander to drain. Cut the finished noodles with scissors.

You can prepare glass noodles in another way. To do this, heat a large amount of any vegetable oil in deep fat or in a frying pan and fry the noodles in it for 2–3 minutes. Then remove with a slotted spoon to remove excess fat. The glass noodles will become pleasantly crispy and will acquire a distant taste of the oil in which they were fried.

Glass noodles prepared in this way or, as they are also called, funchose can be served with boiled shrimp and wasabi seasoning

If you are preparing a liquid dish with glass noodles, you need to throw them in a minute before turning off the heat, otherwise they will overcook. And it is advisable to eat such a dish right away, without leaving it for the next day.

Glass noodles with shrimp

One of the simplest and most delicious dishes of Thai cuisine. It will only take you 10-15 minutes to make it.

Ingredients: - 100 g glass noodles; - ½ sweet red pepper; - 10 peeled shrimp; - a clove of garlic; - 4 green onions; - ½ carrot; - a pinch of sesame seeds; - 2 teaspoons of sesame oil; - parsley; - 1 tbsp. spoon of soy sauce.

Pour boiling water over glass noodles for 5 minutes, then drain in a colander, cool and cut with scissors. Cut the peppers and carrots into strips and fry in vegetable oil for 2 minutes. Then add shrimp, chopped garlic, chopped onions, sesame oil and seeds, and soy sauce to the pan. Simmer for 2 minutes. Place glass noodles in the pan, stir and place on plates, garnishing with chopped parsley.

My grandmother's recipe has been around since the beginning of the last century. This time, my daughter, the great-granddaughter of grandmother Ulyana, cooked and photographed.

For the noodle maker, you first need to bake pancakes. For this we need
500 ml milk
5-6 eggs
400 g potato starch
salt - to taste

Beat eggs with salt

Add milk, mix well

Slowly add starch and stir well

Now you can bake pancakes. But since starch tends to settle to the bottom, you need to stir it every time before scooping up the dough.
We bake pancakes as usual: when the dough “seizes” around the edges, we turn it over to the other side

Pancakes are ready

Now we cut them for the noodle maker

The noodles are ready

Now let's start preparing the noodle maker. It is best to cook it in a clay dish, but since my favorite cup died in an unequal battle with repairs, I had to make it in the first one that came to hand. So, pour a little more than half of the noodles into the bowl,

(I put in more, for which I paid. The noodle soup turned out a bit thick)
and pour hot milk so that the milk covers the top of the noodles by three centimeters.

Then put 30-40 grams of butter on top of the milk and pour in 2-3 scrambled eggs.
Place in the oven preheated to 180 degrees for about 20 minutes. Then turn off the oven and let the noodle maker stand in it for about 30 minutes.

Bon appetit!!!
I would like to add that we have lost a lot of loved ones and this dish, if there is no fasting, is always on the funeral table. Goes away. Everyone already knows that there will definitely be a double portion. The most important thing is to decide on the milk so that the noodle soup is neither thick nor runny, then it will simply melt in your mouth. If your health allows, you can add butter.