Is it possible to rice noodles on pp. You will need to create a dish. Use in cooking

Delivered to the market under the name "glass". The name is associated with the color and structure of the product - it is fragile and almost transparent or white. Thin strips of rice flour do not even need to be boiled. It is enough to pour boiling water or dip in a boiling pan for a few minutes.

Often, a food ingredient is sold as a pre-cut portion. Noodles are collected in skeins of vermicelli of different sizes. 1 skein corresponds to 1 serving for an adult.

What you need to know about the Asian version of pasta, what is interesting about noodles and is it safe to use?

General characteristics of the product

Important: in the modern market there has been confusion with rice and. This is 2 different dishes with a specific set of ingredients and method of preparation. But among the varieties of rice vermicelli there is a translucent laifen. It is she who is used to being called glass, despite belonging to the category of rice products.

Rice noodles have several common names. Among them: starch, Chinese, glass and funchose. The word "funchoza" does not mean the vermicelli itself, but the dish that is prepared from it. But locals and lovers of Asian cuisine often use the term specifically to refer to thin strips of rice. This is a traditional dish of Chinese, Japanese and Korean culinary traditions. Funchoza is prepared from starched noodles, pickled peppers, branched onions, and other vegetables. The cook independently determines the set of components and can add meat, mushrooms or other toppings to taste. The dish is served as a regular soup, mostly hot.

Interesting: funchose can be prepared in stages, like any multi-component dish, or you can buy noodles fast food. The manufacturer puts 1 serving of rice product and a bag of dried vegetable seasonings inside the package. The quality of instant vermicelli - controversial issue, which depends on the cost of the goods, the composition and policy of the manufacturer.

Asian funchose paste is made from mung beans. Mung bean (mash) is an annual herbaceous plant from the legume family. It is believed that the birthplace of culture is India. Small green seeds, which look very similar to, filled the whole world. The level of their consumption is not inferior to other legumes.

Mung is not the only source of starch. On an industrial scale, starch, canna (an annual fodder plant), cassava (an edible tropical plant), or (a bean fruit that looks like a giant potato) is often used. To reduce the cost of production, bean starch is also replaced with corn starch.

The traditional rice vermicelli has a round section in the cut. The diameter of each strip may vary due to manufacturing characteristics. Dried noodles are added to salads, soups, deep-fried snacks, and other dishes.

Interesting: dry rice vermicelli is colored in White color, but after heat treatment it becomes translucent.

Rice noodles are prepared in a special technique - an extruder. Layers of dough are passed through the unit, and thin strips are obtained at the output, which must be further processed and wrapped in packaging. Less commonly, a sheet of dough is simply evaporated from a flour solution and cut into strips on its own. The second option is more laborious and takes more time. They do not add to traditional vermicelli, but modern manufacturers most often introduce it into the composition.

Varieties of the food component:

Gotiao. Flat strips of rice flour that look very similar to Italian fettuccine.
Shahefen. Wide flat strips of noodles. An analogue of the Italian pasta pappardelle.
Laifen. Thick round translucent vermicelli. Prepared with glutinous rice. The form is identical to those familiar to us.
Misyan. Long, extremely thin white stripes that are similar to spaghettini.

The chemical composition of finished and dry funchose

Nutrient balance (in milligrams per 100 grams)

Nutrient	Finished	Dry

	4	30
	4	18
	3	12
	19	182
	20	153

	0,14	0,7
	0,11	0,5
	0,04	0,08
	0,0045	0,0151
	0,25	0,74

The benefits and possible harm of the product

The main component of rice noodles is rice grain flour. It belongs to the category of health benefits, and nutritionists advise diluting regular rice.

Rice flour occupies a leading position in the gastronomic market. It is bought as often as, for example, whole grain wheat. It has a lot of useful vitamins / nutrients, but a high glycemic index and a controversial composition. Also, the product is gluten-free, but you need to additionally make sure of this based on the information on the package.

Representatives from the University of California at Berkeley claim to have found toxic arsenic in rice flour. It is believed that it is in this product that the levels of arsenic are as high as possible. What is the risk? Diabetes, cancer development Bladder and kidneys.

But do not rush to abandon the usual diet. Not all products can bring absolute benefits to the human body. Products made from rice flour saturate for a long time, regulate the work of the gastrointestinal tract and the balance of nutrients. If you do not eat several servings of funchose, rice buns and several plates daily, then diabetes or bladder cancer does not threaten you. The main thing is to follow the diet, make it as balanced and nutritious as possible.

Make your choice in favor of Chinese noodles, which require additional heat treatment. The nutritional value and benefits of the fast food dish is questionable. Most often, manufacturers add flavor enhancers, preservatives and other achievements of the gastronomic industry. They are needed in order to preserve the taste / appearance of the product and qualitatively affect your taste buds. If you still decide on instant noodles, then buy a product from a higher price segment. Be sure to read the composition - all its components should be simple and understandable.

Tip: Always pair Asian pasta with lots of vegetables and easily digestible protein (such as fish). This will help to quickly and efficiently digest the dish, getting all the possible benefits from the meal.

Rice is eaten daily by millions of people. And to diversify it, a number of interesting options have been invented. One of them is rice noodles.

Features and chemical composition

The calorie content of uncooked rice noodles is 363 calories per 100 grams. In the same volume of the product there is:

81 g of carbohydrates;
3.4 g proteins;
just over 0.5 g of fat.

This type of food is rich in vitamins of group D, there is also a tangible amount of vitamin E. Of the inorganic components, attention is drawn to:

potassium;
iron;
phosphorus;
manganese;
calcium.

After cooking

Even an inexperienced person will easily understand that raw rice noodles can hardly be called a dietary standard in terms of the number of kcal. But everything changes when it is boiled. Ready-made boiled rice noodles have energy value only 120 kcal per 100 g. There is nothing supernatural in this: just a portion of boiled noodles is saturated with water, this is an ordinary broth.

Useful or not?

Calorie content is very important to know, no one argues with that. But it is impossible to evaluate the usefulness of the product only on it. And with the benefit of just rice noodles, everything is in order. Even the small amount of protein that is included in the BJU formula does not include gluten. Therefore, the risk of malfunctioning of the stomach and the appearance of food allergies is minimal. There is absolutely no fiber in rice noodles.

The increased concentration of vitamin E promotes health and maintains a youthful appearance of the skin. And vitamins from group B are valuable for effective support nervous system. They also turn out to be good antioxidants.

The relatively low nutritional value of the product allows us to recommend it as a replacement for classic pasta. Yes, it supplies the body with a large amount of carbohydrates. But they all belong to the “complex” group, that is, they split for a long time, stabilizing the energy balance.

More importantly, all these carbohydrates will not affect the glycemic index of food. Therefore, they can be safely used by patients with diabetes, and those who have a predisposition to this disease.

As for the risk associated with eating rice noodles, for the most part, the product itself is not to blame. Problems arise when it is combined with:

meat;
especially oily fish;
mayonnaise and dressings based on mayonnaise.

This automatically removes the rice product from the list of dietary foods. There are constipations, bloating is observed. Other problems with the stomach and intestines are also possible. In addition, excessive passion for rice noodles can be harmful. The abundance of "slow" carbohydrates can cause overweight.

Consumer characteristics

Rice noodles are usually white in appearance, although a translucent variety is also found. The width of the noodles varies from 2 to 30 mm, while its minimum length is 0.5 m. A quality product does not break during the cooking process. The presence of a slight gray tint is a variant of the norm, while rice noodles should not be cloudy, collected in lumps or replete with extraneous flavors.

If you want to make rice noodles but don't want to delicious dish receive a shapeless lump, it is recommended to use these tips.

To boil the noodles for salad, place them in a bowl, cover with boiling water and stir. Let stand for five minutes, then drain the boiling water and pour over cold water.
If you are making soup, boil the noodles in lightly salted water for about 4 minutes. Then the product is laid out in a colander and doused with cool water.
When cooking vegetables in a pan, it's a good idea to add some noodles to them. You don't need to boil it, it's better to steam it. Place raw rice in boiling water and after five minutes mix with half-cooked vegetables in a pan.

For more on how to make rice noodles, watch the video below.

A product of oriental cuisine, cooking methods. Chemical composition and calorie content of rice noodles, benefits for the body. What dishes can be cooked and how not to make a mistake when choosing?

Rice noodles are a type of pasta shaped like long, elongated strips made from rice flour. It is considered a national product of Asian, in particular Japanese and Chinese, cuisine. Consumers are offered a product from 2 mm to 2 cm wide, 20 to 50 cm long. The color can be white or white-grayish, the texture is dense, elastic after cooking. Pronounced nutty or bean aftertaste, but the hint of rice is weak. Often confused with funchose, bean starch vermicelli, but this is a completely different product.

How are rice noodles made?

As a feedstock, polished groats of the highest or first grade are used. Grinding is carried out in special mills resembling large coffee grinders.

Industrial preparation of rice noodles is carried out in several ways:

fast. The flour is steamed, partially gelling the starch. The kneading is carried out with the help of boiling water, the hot dough is kneaded and layers are formed from it, feeding it to a special installation (the process is called extrusion). Cut sheets into strips desired shape, steamed and again placed in boiling water for short-term blanching. Before packaging, the product is dried to a moisture content of 15%.
From coarse flour. The feedstock is moistened by washing with water heated to 50-60°C, soaking for 30 seconds in the proportion: 1 part flour to 3 parts water. Dry to a moisture content of 20%, and then leave for 30 minutes until the flour particles swell. Gelatinization is carried out, pumpkin powder is added, and only then kneading is carried out. Next, rice noodles are prepared as already described: the dough is extruded, cut, blanched and the finished product is dried.
Analogue of homemade noodles. The groats are first soaked in running water, and then poured with cold water and allowed to swell for 4 hours. Then they are transferred to a sieve with small cells, the water is removed and placed in mills, where they do not get flour, but a homogeneous liquid mass, which is laid out on a heated cloth, where it is dried with steam. Steamed sheets are removed from the woven surface, cut into strips and packaged. Additional drying is not required.

The production process is not cheap, so the price of rice noodles is 2-3 times higher than pasta made from wheat flour. In China, an entire industry is working on how to make a popular product while lowering production costs.

How to cook rice noodles by yourself:

Purchase polished round white rice with a high starch content. Rinse, let dry in the sun, spread out in one layer on a baking sheet or on a cutting board.
Grind on hand mill to get a fine grind, or in a coffee grinder.
Knead the dough on chicken eggs - 1 pc. for 110 g of flour. If the batch does not work, add a small amount of boiling water. As you can see, it is impossible to cook rice noodles like in factories, there are no extrusion facilities, so you have to use eggs.
The dough, steep and elastic, is rolled into thin layers. It is convenient if you have a pasta machine or attachment for a food processor for making vermicelli at home.
Cut the layers with a knife into thin strips, lightly sprinkle with flour and mix.
Lay out on a wooden surface and dry in the sun or in an oven with the door open at a temperature of 30-50°C.

The finished product can be used immediately or decomposed into glass jars and tightly closed.

Homemade rice noodles taste different from store-bought ones, but you can cook anything with them National dishes. Oriental chefs know how to make pasta without eggs; various additives are introduced to strengthen the dough, the secret of which is passed down from generation to generation. Therefore, the taste of dishes made in different families is different.

Composition and calorie content of rice noodles

Data are given for products made in a pasta factory. Since eggs are added when kneading at home, the nutritional value above.

Calorie content of rice noodles - 364 kcal, of which:

Proteins - 3.44 g;
Fats - 0.56 g;
Carbohydrates - 81.64 g;
Dietary fiber - 1.6 g;
Water - 11.91 g;
Ash - 0.85 g.

Vitamins per 100 g:

Vitamin B1, thiamine - 0.031 mg;
Vitamin B2, riboflavin - 0.017 mg;
Vitamin B5, pantothenic acid - 0.051 mg;
Vitamin B6, pyridoxine - 0.016 mg;
Vitamin B9, folates - 3 mcg;
Vitamin PP - 0.221 mg.

Macronutrients per 100 g:

Potassium, K - 30 mg;
Calcium, Ca - 18 mg;
Magnesium, Mg - 12 mg;
Sodium, Na - 182 mg;
Phosphorus, P - 153 mg;

Trace elements per 100 g:

Iron, Fe - 0.7 mg;
Manganese, Mn - 0.5 mg;
Copper, Cu - 78 mcg;
Selenium, Se - 15.1 mcg;
Zinc, Zn - 0.74 mg.

Also in rice noodles:

Essential amino acids, 10 items, most of all arginine;
Non-essential amino acids, 8 kinds, glutamic acid predominates;
Fatty acids - omega-3 and omega-6;
Saturated fatty acid- palmitic and stearic;
Monounsaturated fatty acids - omega-9;
Polyunsaturated fatty acids - linoleic and linolenic.

If the goal of the transition to oriental cuisine is health improvement, then preference should be given to noodles, which require additional heat treatment. Preservatives and flavor improvers are added to instant food to keep the shape of the finished product, from which the water has been evaporated. The characteristic taste is preserved, but you should not count on the complex of useful substances in the composition.

Useful properties of rice noodles

The product does not have a direct therapeutic effect, but it is worth paying attention that, on average, the Japanese and Chinese get sick less than Europeans, and live longer. Scientists attribute this to an increased number of dishes with rice in the diet. This pasta, made according to the classical technology, contains only flour and water.

Benefits of rice noodles:

Can be introduced into the diet of people with a history of gluten intolerance.
Prevents the formation of edema due to the low sodium content.
Normalizes metabolic processes.
It allows you to replenish energy reserves and replenish the body's reserve with vitamins and minerals necessary for normal life.
Easily digestible, does not cause stagnation.
Normalizes the functioning of the nervous system.
Improves the condition of hair, nails and skin.
It has an antioxidant effect, reduces the likelihood of bowel or bladder cancer.
Prevents the development of thrombosis, does not allow the formation of cholesterol plaques in the lumen of blood vessels.

There are no age restrictions for eating rice noodles. It can be administered as a complementary food (previously crushed) to infants, given to old people with an unstable digestive system or patients during treatment or at the rehabilitation stage.

Contraindications and harm of rice noodles

There is only one restriction to the introduction of this product into the diet - intolerance to rice. There are no other contraindications for use.

Instant rice noodles can harm the body, but even then - only because of the high content of flavorings, concentrates or flavor enhancers. But such a product looks like a real product only in taste.

rice noodle recipes

The product can be introduced into hot dishes - first and second courses, added to salads. If you use sugar in the manufacture, you get a sweet dish that children eat with pleasure. Before you cook this or that dish, you need to know how to cook rice noodles so that they retain their beneficial qualities.

If you plan to cook a salad, then the pasta is laid out in containers with a wide bottom in one layer, poured with salted boiling water and left for 5-6 minutes to swell. Then recline in a colander, washed with running cold water.

The secret of rice noodle soup is that vermicelli is poured into the soup, and all the products necessary for cooking the dish are added to it. That is, the pasta is steamed, allowed to swell, washed with cold water, carefully drained, and then cooking begins. It must be borne in mind that all products are obtained "al dente", that is, harsh. The advantage of such culinary processing is that all useful substances and original taste are preserved.

If you plan to stew a side dish with meat or vegetables, then the vermicelli, previously steamed for 3 minutes, is thrown into a colander without rinsing, and only then they are laid out in a pan.

The steaming time is adjusted depending on the length and thickness of the product, as well as on the recipe of the dish that is being prepared.

Recipes with rice noodles:

fried ice cream. A pack of white ice cream (200 g) is slightly heated, identical balls are formed, which are frozen to the state of ice. Proteins (2 pcs.) Whip into foam without salting. Pour sweet coconut flakes into one bowl, and potato starch into another. Roll each ball of ice cream in starch, dip first in proteins, and then in a saucer with coconut flakes. Pour refined sunflower oil into a deep frying pan or stewpan, bring to a boil. While it is warming up, steam out, as for a salad, homemade rice noodles, in the manufacture of which powdered sugar was used. Deep-fried noodles are dipped directly on the slotted spoon, then spread on a paper towel to remove excess fat. Beautifully laid out on a dish, sprinkled with powdered sugar, decorated with any frozen berries around the edges. Ice cream is deep-fried for 3-5 seconds and, quickly blotted with a paper towel, is placed on a pillow of noodles. The dish looks very impressive, but the taste is specific. To fully appreciate it, a little melted ice cream and a few noodles are put into the mouth at the same time.
Rice noodles with chicken. Preparing the dish is quite simple. 200-250 g of chicken fillet is cut into portioned pieces and fried in a frying pan, slightly greased with refined sunflower oil, until golden brown. 150 g of rice noodles are steamed separately. In turn, over high heat, fry carrots, chopped on a coarse grater, bell pepper, chopped into strips (preferably red or orange), a small fresh cucumber- thin stripes. Combine all vegetables with chicken and noodles, pour in 5-7 tbsp. l. soy sauce, pepper, salt, if necessary, fry over low heat, stirring constantly, for 5-7 minutes. Sprinkle with chopped green onions before serving.
Rice noodles with vegetables. All vegetables - zucchini, carrots, leek - cut into thin slices. In a frying pan with a small amount of water and sunflower oil, first stew the leek stalks - 3 minutes, then lay out the rest of the vegetables, bring to readiness. Grind with a blender, pouring 2 tbsp. l. soy sauce, mixing in 3 cloves of crushed garlic, 1 tsp. salt and the same amount of cornstarch. Separately, 100 g of rice noodles are steamed - not thin, without washing with cold water, sent to vegetables. Warm up, stirring, for 5 minutes over low heat. They are laid out on plates and each serving is sprinkled with chopped herbs and watered. soy sauce.
. Shrimps, 300 g, shelled and esophagus removed. Pour 400 g of rice noodles, wide, with boiling water for 10 minutes, and at this time they are engaged in shrimp. Roasted on butter so that you get a crispy crust. This takes 8-9 minutes. The noodles are thrown into a colander, and then laid out on plates, along with shrimp. Mix the sauce: 2 tbsp. l. water, 2 tsp. sugar and lemon juice, 1 tsp. fresh grated ginger root and 3 tbsp. l. soy sauce. Water the shrimp or serve it separately.
Rice noodles with seafood. Noodles, 250 g, are boiled for 3 minutes, mussels, 850 g, for 5 minutes, and small octopuses, 2-3 pieces, for 7 minutes. To make arthropods tasty and tender, they are first dipped in boiling water three times and only then cooked until tender. 3 garlic cloves are crushed, fried in butter or ghee, spread 60 g of curry in the form of a paste, and after another 40 seconds - 1.5 tbsp. l. sugar, 2 tbsp. l. orange juice and fish sauce, pour in 2 cups of coconut milk and a glass, 110 ml, of white wine. Bring to a boil, stirring constantly, and immediately remove the container from the heat. Beautifully laid out on plates of octopuses, cut into 2-3 parts, boiled pasta, and open mussels on top. Drizzle with sauce.
Salad with rice noodles. Chili pepper is rubbed, after removing the seeds, 1 clove of garlic is crushed in the same way, mixed with 1 tsp. grated ginger root. Everything is mixed and seasoned with the juice of half a lime. Fresh vegetables, carrots and cucumbers, cut into strips. Prepare the marinade by combining half a tablespoon cane sugar with 150 ml of cool boiled water, add 1.5 tbsp. l. rice vinegar. Marinate the carrots for about 40 minutes. Rice noodles, 50 g, are pre-prepared, as already described, put in a salad bowl, draining the water, onto iceberg sheets. Pour carrots and mix with cucumber, pour dressing, sprinkle with chopped green onions. If the taste is not enough, add 2 tbsp. l. fish or soy sauce, more familiar to a European.

When preparing dishes from thin rice noodles, Europeans distribute the “knot” into 2, and sometimes even 3 servings. But the Japanese or Chinese, packing the product in this way, count exactly on a portion. Usually the weight of such a product is 50-75 g.

In Japan, the production of the product was mastered already in the 17th century. Each samurai carried with him not only vermicelli, but also a set for food - a cup for brewing and special sticks.

The longest rice noodles were made by chefs in the Chinese city of Zhengzhou at a pasta factory. In a 100 g knot there were 113 thin noodles, each of which was more than 42 m long. But the record was a sample made in the same place, 420 m long. Of course, this is a prototype.

There are several types of rice vermicelli:

Minxian - the thinnest, made from salted rice dough;
Gotiao - made according to classic recipe, strips up to 3 mm;
Shahefen - tastes like gotiao, but the stripes are wide;
Laifen - thick translucent noodles made with the addition of starch, round in shape.

The European consumer is offered the usual vermicelli.

How to cook rice noodles - look at the video:

When buying rice noodles, you need to pay attention to the texture. A high-quality product is matte or translucent, like marble, uniform in color, the threads are easily separated from each other. In supermarkets on the counter you can often find the brands "Vifon" and "BinBong". These instant products have nothing to do with real rice noodles. If you want to enjoy the real taste, get "SenSoy" or "Rollton". Shelf life - up to 2 years.

Rice noodles can rightfully be called the hallmark of Asian cuisine. This is a versatile product: it is appropriate to serve it with meat and fish, use it in salads and soups, and in some cases even make pies with it. It is also easy to prepare such a dish - rice pasta does not need to be boiled, it is enough to steam them with boiling water and hold it under the lid for a minute.

So, what kind of product is this, how does it differ from funchose, and what can be prepared from it?

Pasta made from rice flour is a satisfying product, the calorie content of which is 109 kcal per hundred grams.

These noodles are cooked in the same way as regular pasta.

Take a large saucepan to avoid sticking of products when welding.
Let the water boil in it, then lay the noodles and boil for no more than 5 minutes.
Then the liquid is poured out, and the contents of the pot are poured over with cool water so that the noodles do not swell.

Purchased store-bought noodles must be prepared following the instructions on the pack.

As a rule, such a product does not require full cooking. It is simply placed in a container with hot water, closed with a lid and infused for no more than 10 minutes.
After that, the noodles are laid out in a colander, where they are washed with cool water.

Then the noodles are used as the main component for an independent dish or as part of other dishes.

If you have time and desire, rice noodles are easy to make yourself. This will take half a kilo. white rice or ready-made rice flour, which is sold in the supermarket in the Asian goods department. If a decision is made to use rice, then it must be ground in a special mill or coffee grinder to obtain fine white flour.

After that, for every 110 grams of raw materials, 1 large egg and knead the dough. It should turn out cool and elastic, easy to roll into thin strips.
The layer should be rolled out as thin as possible, the ideal option is to use a special pasta machine.
After that, the resulting layers are cut into thin strips - this is the noodles.
Before use, the finished product is dried, and then put into a glass or plastic container with a tight-fitting lid and placed in a dark, cool place.

Below is a recipe for a universal oriental salad, which we are preparing today with vegetables. Moreover, you can choose the products that you like the most.

It is only important to cut the ingredients into elegant straws.

To create a dish you will need:

boiled rice noodles;
any vegetables of your choice;
onion head;
vegetable oil;
soy sauce.

We will prepare as follows:

Heat vegetable oil in a frying pan, then fry thinly sliced vegetables in it for no more than 7 minutes.
Steam them under the lid until cooked.
After that, add rice noodles and soy sauce to the vegetable mixture.
Mix thoroughly and keep on fire for a couple more minutes.

Rice noodles are served warm in Chinese style.

With chicken and vegetables

To prepare such a salad for a pack of noodles you will need:

chicken fillet;
cherry tomatoes - 3 - 4 pcs.;
lettuce leaves;
medium-sized chopped garlic clove;
small bulb;
odorless olive or vegetable oil - 3 - 4 tbsp. l.;
wine vinegar - 2 tbsp. l.;
a pinch of sugar, salt with a mixture of peppers - according to your own preferences.

Rice noodles with chicken and vegetables are prepared as follows:

In a generous amount vegetable oil you need to fry pre-chopped garlic until it gives up its taste and aroma. After that, it is removed.
Cut the chicken into small pieces and fry in the resulting garlic oil until golden brown.
Rice noodles should be boiled and rinsed with cool water.
Put it in a bowl, send chopped lettuce, chopped tomatoes and fried chicken fillet there.
Then you need to prepare the dressing. To do this, fry a little garlic in the remaining sunflower oil, and then throw away the once spicy cake. In a separate container, wine vinegar, salt, sugar, pepper and garlic oil are mixed. Mix thoroughly.
The resulting dressing remains only to sprinkle the salad and immediately serve to the table.

This dish has a pleasant taste both warm and cold.

Cooking with seafood

Such a salad looks very elegant, and many housewives doubt whether it is possible to cook it on their own at home. Seafood noodles are easy to prepare and eaten even faster.

To prepare this dish you will need:

boiled rice pasta;
seafood mix;
small carrots;
small sweet paprika;
small bulb;
garlic cloves - 1 - 2 pcs.;
lean (any) oil and lemon juice - 2 tbsp. l.;
soy sauce - twice as much.

First prepare the marinade for seafood. To this end, combine lemon juice with spicy sauce.
Seafood should be washed, cleaned and placed in the resulting marinade for half an hour. If for some reason such a mix is not suitable, then you can cook “lightweight” noodles with shrimp according to the same recipe.
Grind all the vegetables into fine strips and sauté in oil until golden brown.
After that, seafood is added to the vegetable mixture and everything is cooked together for no more than 10 minutes.
Then put rice noodles into the pan, mix the composition thoroughly and keep a couple of minutes under the lid.

Sala is ready. This dish would be good to serve warm for tasting.

Salad with rice noodles

Here is an original vegetable appetizer that can be consumed as a main course. Products for cooking are taken to taste, depending on what, according to the hostess, should prevail in the salad - vegetables or noodles.

List of ingredients:

boiled noodles;
tomatoes;
paprika;
cucumber;
green peas (canned);
garlic;
dill, basil, parsley;
olive or vegetable oil;
soy sauce.

Prepare the salad as follows:

In a frying pan vegetable oil sauté finely chopped garlic, then add boiled noodles to it, which are lightly fried.
Vegetables are cut into small pieces.
Then rice noodles are mixed with vegetables and seasoned with soy sauce.

Salad with rice noodles is ready, it can be served at the table.

With soy sauce

And this is a quick and satisfying dish that even a child can handle. For its execution, you need very few ingredients, but such savings will not affect the result.

To prepare the dish you will need:

boiled rice pasta;
a little soy sauce;
vegetable oil;
garlic;
chili to taste;
any greenery.

How to cook:

In a frying pan, fry the garlic in oil, add chili and soy sauce. Simmer until boiling.
Ready pasta is laid out in a pan, mixed thoroughly and cooked under the lid for no more than a minute. Before serving, the dish can be decorated with herbs.

Instead of greens, it is permissible to sprinkle the finished dish with sesame seeds.

How to cook noodle soup?

Such a soup will be very tasty, although at first the list of ingredients may alert people who are far from oriental cuisine, because the basis of the dish is coconut milk.

To please yourself and loved ones with an exotic dish, you should prepare the following ingredients:

rice pasta;
coconut milk - half a liter;
peeled shrimp - half a kilo;
ginger;
carrot;
a teaspoon of starch;
lime juice;
butter;
spices, salt - to taste.

The preparation looks like this:

In a deep and thick-walled pan, all vegetables are fried and poured coconut milk. You can add water if necessary.
Starch is diluted in water, and then poured into the pan to the rest of the ingredients.
After that, rice vermicelli is added. She is allowed to boil for five minutes, no more.
Then shrimp are added to the soup and the dish is allowed to sweat a little more.
Before serving, the food is seasoned with lime juice and decorated with herbs.

This dish is served hot for dinner.

Rice noodles and funchose: what's the difference?

Many novice housewives cannot understand the difference between rice noodles and funchose. Are there really striking differences, or is this again a publicity stunt?

The first difference is calories. Funchoza is 3 times more satisfying. 100 grams of the product contains more than 300 kcal.
Rice noodles are made from rice flour, and funchose is made from potato starch and legumes.
It is extremely difficult to identify them by their appearance. Rice noodles will turn white after cooking, funchose will remain transparent.

Rice noodles are a tasty and healthy product, on the basis of which you can cook many different, satisfying and healthy meals. The main thing is to boil the product correctly, and then the finished dish will not disappoint you with its appearance and taste.

Each nation has its own gastronomic tastes and passions. One of the most popular dishes among Asians is Chinese rice noodles. Usually it is made from its main advantages are neutral taste, elasticity and good compatibility with other products. boiled calories are low.

What is made of

Starch is used to make Chinese noodles. Ideally, this is mung bean starch, but cheaper options are now being used, such as corn and potato ingredients. Flour of any legume is also used. You can buy such noodles in dried form and use in cooking. delicious salads and soups.

"Glass" noodles

Chinese rice noodles are also called funchose. Appearance its quite original - mysterious ultra-thin translucent threads. Such noodles are called glass noodles due to the fact that it acquires transparency.

Nutritional value of funchose

All consumers are interested in her Chinese rice noodles calories which is 338 kcal per 100 grams of product, is in great demand among domestic consumers. Don't be afraid of this calorie content. For everyone who cares about their health and figure, it is a wonderful product.

This component is indispensable for everyone who is on a diet and who cares about the minimum calorie content.

An excellent basis for culinary experiments. It is the most traditional component of many salads, appetizers, Chinese soups.

Composition of funchose

Funchose contains about 75% starch, its nutritional value is high. It contains almost the entire complex of B vitamins, which are necessary for the human body for the normal functioning of the nervous system, cellular metabolism.

It contains many minerals:

selenium;
zinc;
iron;
potassium;
phosphorus.

All substances in the complex have a good effect on human health. Its benefits are known throughout the world. It contains unique complex carbohydrates, their large amount provides human muscle tissue with the necessary energy. It is especially necessary for athletes and people whose work is associated with physical activity.

Paradoxically, this is a product for shape and mood! The minimum amount of salt in its composition allows it to be used by people with diseases of the vessels, kidneys and heart.

The product is ideal for children and the elderly, as it is very well absorbed.

Where could I buy

Finding funchose is not difficult at all. Even here it is sold in every store and supermarket. A quality product is distinguished by an almost transparent color. Avoid cloudy, sticky and white noodles.

How to cook

Noodles are usually not boiled, but simply soaked for about half an hour in hot water, just before the main course is ready, to which they will be a side dish. Very tasty combinations with seafood, fried meat and vegetables. Boiled or smoked chicken is ideal.

It goes well in taste with radish, cucumber and radish. Dishes with Chinese noodles seasoned with traditional soy sauce. If calorie content is important to you, rice noodles will not make the dish very heavy. It contains almost no fat.

"Glass" noodles for baby food

This product is very rich useful vitamins and minerals, so it can be used for baby food in salads and as a side dish. Of course, do not forget that for the preparation of children's dishes you need to add a minimum amount of salt and spices. Funchoza is easily and quickly absorbed by the baby's body. For active life your child will receive food containing the required calories. Rice noodles are a component of many dishes.

Funchoza during Lent

In the culture and religion of many peoples there are fasts during which various restrictions apply. Quite often there are bans on the use of products of animal origin.

Funchoza is a product made from herbal ingredients. Since it goes well with vegetables, sauces and seasonings, it will be convenient for you to diversify your menu.

During fasting, calorie content is especially important for people. Rice noodles will contribute to obtaining the right amount of trace elements.

Now many people are very concerned healthy eating. Actively looking for useful and Funchoza - an indispensable component, taste and others beneficial features which have been tested for centuries. Over time, it will take its place in the menu of every family. Bright and varied dishes with noodles will decorate our tables both on weekdays and on holidays. If you have not tried funchose yet, then you should show culinary adventurism and cook something tasty and healthy for the whole family out of it. Don't be afraid to experiment!