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Glass noodles: how to cook correctly? Video
Glass noodles are a traditional oriental product that resembles thin transparent or translucent threads in appearance. Due to the lack of a pronounced taste, it is customary to add such noodles to various salads, use as a side dish or season with salty and spicy sauce. It is not difficult to cook it, but the cooking process has its own subtleties.
It seems that cooking glass noodles – funchose – is easier than ever. After all, it literally takes minutes. But when it comes down to it, often instead of transparent noodles, a cloudy, sticky lump is obtained. We will tell you how to avoid common mistakes when cooking glass noodles – by the way, in the West it is called “cellophane noodles”.
How to cook glass noodles
Some useful information about glass noodles
Traditional glass noodles are made from mung bean starch and remain clear even after cooking. But potato, rice, or cheaper corn starch can also be used. Rice starch noodles, after boiling, look more like regular pasta.
If glass noodles will be used as an ingredient in a salad or seasoned with an overly spicy sauce, it is not recommended to salt them during cooking. It will absorb the flavors and aromas of other foods while mixing. That is why such noodles always go well with fish, meat, vegetables and various spices.
Methods for making glass noodles
Boiling glass noodles is not recommended. To cook it, place the required amount in a saucepan or deep bowl and pour boiling water over it. Cover, wait 5 minutes and drain the noodles in a colander to drain the water. Cut the finished noodles with scissors.
There is another way to make glass noodles. To do this, heat a large amount of any vegetable oil in deep fat or in a pan and fry the noodles in it for 2-3 minutes. Then remove with a slotted spoon to get rid of excess fat. The glass noodles will become pleasantly crispy and take on the distant aftertaste of the butter in which they were fried.
Glass noodles prepared in this way, or, as it is also called, funchose, can be served with boiled shrimp and wasabi seasoning
If you are preparing a liquid dish with glass noodles, you should toss them in a minute before turning off the heat or they will overcook. Yes, and it is advisable to eat such a dish right away, without leaving it the next day.
One of the simplest and most delicious Thai food. To do it, you only need 10-15 minutes.
Ingredients: 100 g glass noodles; ½ sweet red pepper; 10 peeled shrimp; a clove of garlic; 4 feathers of green onions; ½ carrots; a pinch of sesame seeds; 2 tsp sesame oil; parsley; 1 tbsp. l. soy sauce.
Cooking: Pour the glass noodles with boiling water for 5 minutes, then discard in a colander, cool and cut with scissors. Cut the pepper and carrots into strips, fry for 2 minutes in vegetable oil. Then add shrimp, chopped garlic, chopped onion feathers, sesame oil and seeds, and soy sauce to the pan. Simmer for 2 minutes. Place the glass noodles in the skillet, stir and place on bowls, garnish with chopped parsley.
Try also: Diet salad with funchose and chicken that you can eat as much as you want