glass noodles

Glass noodles (alternative names are funchose, starch/Chinese noodles) are a traditional dish of the Chinese culinary tradition. The boiled ingredient is served with various side dishes of vegetables, meat, fish or seafood. The dish is consumed both cold and hot, depending on the policy of the institution or the wishes of the consumer. A specific ingredient either conquered the world market or endangered the lives of millions of people due to the presence of aluminum in the composition. Recently, the positions of the product have become clearer – funchose is bought as often as ordinary Italian pasta.

What is funchose and how to explain its enormous popularity not only at home, but throughout the world?

General characteristics

Noodles are one of the most important components of oriental cooking. The ingredient is common in Korean, Chinese, Vietnamese, Filipino, Thai and Khmer culinary traditions. The structure and composition of the dish changes under the influence of cultural aspects, traditional gastronomic rules and territorial location.

Brief etymological note: the abundance of alternative names is caused by the diversity of languages ​​in China. In total, there are about a dozen names of noodles, which differ depending on the habitat of the carriers.

The most common name for the dish is glass noodles. During cooking, thin wheat strips change color and become almost transparent, hence the name.

A Brief Historical Reference

The very first mention of the food component is recorded in a book that belongs to the era of the Han dynasty (206 BC – 220 AD). Long transparent noodles were a popular food item and were included in the diet of all walks of life – from ordinary workers to emperors.

Later, during the reign of the Song Dynasty (960 – 1279), the dish was at the peak of popularity. The establishments that served dishes worked around the clock, receiving huge profits and the love of the locals.

During an archaeological expedition in 2002, a bowl was found with the remains of the most ancient glass noodles. The clay bowl belongs to the Qijia period and dates back to 2000 BC. e. Surprisingly, the food itself was perfectly preserved, and scientists were able to seamlessly examine the remains of the food. It turned out that the noodles were made from two types of flour: millet and bristle flour. The results of the study were published in the journal Nature in 2005.

Features of production and sales

Glass noodles are made from the starch of the Mung legume (alternatively called mung bean), an annual herbaceous plant belonging to the winga genus of the legume family. This is a leguminous crop, the birthplace of which is India (the name “mung” comes from the Hindi language). Mung bean seeds are colored green and develop in the form of a small dense oval.

In some cases, starch from potatoes, yams, canna, or cassava is used to produce funchose. Modern manufacturers, in order to save material resources, use cheaper corn starch. The ingredient reduces the cost of industrial production, affects the vitamin / nutrient composition, taste and structure of the finished product.

High-quality glass noodles have a barely noticeable round section in the cut. The diameter of the section may vary depending on the gastronomic traditions of the region. The ingredient is sold in dried form, packed in sealed packaging to protect the product from external influences. Funchoza can be used in almost all dishes: soups, deep fats, salads, desserts, pastries.

Often glass noodles are confused with rice noodles. Rice flour-based noodles become white during heat treatment. In structure and taste, it is difficult to distinguish it from traditional Italian pasta. Glass starch funchose becomes transparent.

Chemical composition of the product

Useful properties of the product

High-quality funchose is replete with nutrients and vitamins. It is easily absorbed by the body, promotes long-term satiety and blocks the feeling of hunger. Funchoza is considered a dietary dish that is suitable for reducing and maintaining body fat. The noodles are based on complex carbohydrates that are broken down into energy, and do not turn into additional kilograms on the waist. The product does not provoke sharp jumps in the glycemic index and does not increase the level of bad cholesterol.

The composition of the ingredient includes special components that promote cell growth and division. Another important aspect is the absence of gluten. This minimizes the possibility of developing internal inflammation, and makes the product accessible to people with individual gluten intolerance or celiac disease.

The Chinese believe that eating glass noodles can affect the quality and length of life. Both of these factors do not depend on the amount of food eaten, but on its size.

The longer the noodles, the longer and better the life of the consumer will be.

Use of the ingredient in cooking

Glass noodles are produced in several variations – they change the length and thickness. The flavor of the food is identical, the only difference is the size. The formed dough is rolled out, then passed through a forming hole or cut with huge knives into strips of the required width. Noodles are made from both fresh dough and dried dough – the taste and structure of the finished dish depends on this.

The peculiarity of the product is fresh neutral taste. Noodles perfectly absorb other tastes/aromas, fill them up and become the center of a gastronomic composition. There are several ways to prepare glass noodles. The most common of these is boiling, frying, baking, deep-frying and steaming / soaking (typical for the thinnest noodles) are also acceptable. Cooking time depends on the thickness and length of the dough – the more, the longer you need to cook.

The ingredient can be combined with:

• meat;
• bird;
• seafood/fish;
• fruits;
• vegetables;
• cheese;
• mushrooms;
• cottage cheese;
• dried fruits / nuts;
• various sauces.

Noodles are perfect for making soups, appetizers, warm or cold salads, side dishes. The only limit is your culinary imagination. Don’t be afraid to experiment! Combine noodles not only with traditional Asian ingredients, but also with any product that you find in the refrigerator.

Product preparation rules

Properly cooked funchose is the key to a successful dish. If the diameter of the product does not exceed 0,5 mm, then simply pour boiling water over it and leave for 5-7 minutes. The noodles will swell slightly, become soft, pliable and change color. After 5 minutes, drain the water, rinse the noodles and serve or combine with other ingredients.

If the diameter of the product exceeds 0,5 mm, then cook the noodles like regular pasta from refined grains. Dip the component in boiling water, after 3-5 minutes, remove from heat.

It is very simple to determine the readiness of funchose: undercooked will stick to tooth enamel, and overcooked will fall apart right in the pan. Properly cooked glass funchoza is soft, slightly crunchy and neutral in taste characteristics.

To prevent funchose from sticking together during boiling, add a drop of vegetable oil to the water. The ideal ratio is 1 tablespoon of vegetable oil per 1 liter of liquid.

Funchoza in the form of twisted skeins requires special attention and care in preparation. Tie a ball of noodles with a thread, fill a deep saucepan with liquid at the rate of 1 liter of water per 100 grams of product, pour in 1 tablespoon of oil and 1 teaspoon of salt (per 100 grams). Bring the resulting mixture to a boil, then lower the skein of noodles into the boiling liquid. Boil the noodles for 3-4 minutes, drain in a colander, pour over with cold water. Grasp the thread that was tied to the skein earlier and shake the funchose well to remove excess water. Then lay the skein on a cutting board, cut off the thread, chop the funchose into straws of the desired size.

Funchose recipe with chicken and vegetables

We need:

• chicken fillet – 500 g;
• glass noodles – 200 g;
• string beans – 400 g;
• soy sauce – 50 ml;
• rice vinegar – 50 ml;
• sweet Bulgarian pepper – 1;
• carrots – 1 pieces;
• onions – 2 pcs;
• Garlic – 3 cloves;
• salt / pepper to taste.

Preparation

Clean the chicken fillet from skin and clots of fat, rinse, then cut into long slices. Roll the prepared meat in your favorite spices, add chopped onion, fry in a pan or, if desired, bake in the oven.

Prepare glass noodles according to package instructions. When ready, drain the noodles in a colander and rinse under cold water.

Such manipulations will help to achieve a delicate structure and a richer taste.

Cut the sweet bell pepper into thin strips, grate the carrots on a coarse grater. Boil the string beans until tender. Combine all prepared ingredients in a frying pan, add 2-3 cloves of garlic and fry until soft. During the frying process, you can use your favorite spices.

In a deep bowl, mix the prepared glass noodles, fried vegetables and chicken, season with rice vinegar and soy sauce. Thoroughly mix the contents of the container and leave for 3-5 minutes so that each ingredient is saturated with a richness of flavors and aromas. Serve immediately after preparation.

glass noodle scandal

In 2004, the whole world was engulfed in a scandal, in the center of which was funchose. Chinese regulators found that a number of unscrupulous manufacturers added cornstarch to their products instead of bean starch. By itself, raw corn would not have attracted the attention of regulatory authorities. Cheap lead-based bleach was found in glass noodles. Why was bleach added to the noodles? Cornstarch stained raw materials in a yellowish color. To hide the substitution of quality ingredients with cheap ones, manufacturing companies decided to use a dangerous dye.

All batches of lead noodles were withdrawn from sale, and unscrupulous producers were punished accordingly. In 2006, the incident repeated itself. In Chinese noodles, a high concentration of bleach with harmful metals and chemical elements was again found. It is noteworthy that the diagnosed batches of noodles went not only to the domestic, but also to the foreign market. Export material for a long time infected both the Chinese themselves and the whole world. Companies that produced a dangerous food product paid monetary compensation and ceased to exist forever.

It seems that history no longer repeats itself, because the authorities quickly responded and took the most stringent measures. But in 2010 in the Czech Republic

again found destructive aluminum in transparent noodles. The State Inspectorate, which is responsible for the quality of food and agriculture, has begun an additional check of all batches of funchose and producers who exported them. The authorities determined that the product was imported from China. The noodle samples contained 142 milligrams of aluminum per 1 kilogram of the food component, while the maximum allowable concentration is 10 milligrams. The country has banned the sale of noodles from China, large-scale inspections have begun at local factories, and the world community has become more critical and careful about imported food products.