Rice noodle and mushroom salad in batter

Rice noodles with vegetables and mushrooms

• Noodles 120 g
• Leek 1 pc.
• Carrots 1 pc.
• Champignons 300 g
• Sweet red pepper 1 pc.
• Sea salt to taste
• Black pepper to taste
• Vegetable oil for frying
• Olive oil 2 tbsp lies.

• You will need 30-60 minutes
• Geography of the dishRussian
• Main ingredientNoodles
• Type of dishDinner

Let's start by preparing the noodles. Pour water into a large and wide saucepan, salt, bring to a boil, lower the noodles and cook for exactly 3 minutes, drain immediately. We lightly pour olive oil so that it does not stick together.

Let's take care of vegetables. Cut the leek into half rings.

Rub the carrots on a Korean grater.

Cut the champignons into thin slices.

Cut the pepper into strips.

Frying is best in a vogue. We heat vegetable oil in it, in which we send carrots to fry.

We send leeks to carrots.

We send pepper next.

Last but not least, we send champignons to Vogue. We bring it to readiness.

Add rice noodles to vegetables. We mix.

Funchoza with vegetables and mushrooms - a step by step recipe with a photo

Delicious and satisfying vegetarian funchose with vegetables and mushrooms will not leave any gourmet indifferent. After all, the abundance of vegetables with hearty mushrooms will feed any lover of hearty meals and avid meat eaters. Moreover, it will not be difficult to cook delicious lunch at home.

Ingredients:

1. Rice vermicelli - 300 gr
   
2. Champignons - 400 gr
   
3. Bulgarian pepper - 1 pc.
   
4. Carrots - 1 pc.
   
5. Onions - 1 pc.
   
6. Garlic - 2-3 cloves
   
7. Sesame seeds - 3 pinches
   
8. Vegetable oil - 5 tbsp. spoons
   
9. Soy sauce - 3 tbsp spoons
   
10. Black pepper - 1 tsp
    
11. Salt to taste
    

Step 1 of 5

Rice noodles were wild to me. I decided to try to cook it. Visually, it resembles a glass thread. And it doesn't cook like regular spaghetti. So, I had pickled milk mushrooms and fresh mushrooms. Milk mushrooms can be replaced with any other forest pickled mushroom. Anyone who has dried mushrooms can take them. Heat vegetable oil in a skillet.

Step 2 of 5

Dice the onions.

Step 3 of 5

Fry the onions in a frying pan. When it is browned, add the mushrooms to the pan. We fry the mushrooms until almost cooked for 10 minutes. You can add a little water if the liquid released from the mushrooms has already evaporated. Now add milk mushrooms (or your mushrooms). For those who use dried: they need to be washed, soaked in boiling water. Remove the mushrooms from the water. Squeeze out. Add to the pan. Do not pour out the mushroom broth. In the process of cooking rice pasta, we will add ordinary boiled water. You can replace the water with this broth. When our mushrooms are cooked, pour the cream into the pan. The cream added to the hot butter should be at room temperature. If the cream is cold, they will surely curl up and there will be your gravy interspersed with cottage cheese. Salt and pepper the contents of the pan to taste. You can add spices to your liking and preference.

Step 4 of 5

Add dry rice noodles (pasta) to the pan. Cover the pan with a lid. The steam will soften them. Now try to mix without breaking. Rice pasta quickly becomes soft, but they will be ready in 5 minutes. Stir and cook in the gravy. As the gravy boils down, add water or mushroom broth. There should be enough water for the pasta to reach its condition.

Ready!

Check for salt and spices. The dish is ready. You can add a little butter for a delicate taste. Divide the dish into serving bowls. Add some greens and vegetables. You need to eat this beneficial dish with a fork. If necessary, help yourself with a spoon. The aroma is amazing. The dish is delicious and tender. Rice noodles are only vaguely similar to spaghetti in their appearance, but they taste completely different.

Be prepared for the fact that out of all the variety of these recipes, each of them will suit your taste. You will cook mushroom soup every time according to a new recipe, perhaps you will add several ingredients from yourself, bringing the recipe to your usual everyday food taste.

Some recipes are from frozen porcini mushrooms, and some from frozen boletus, but they are also considered white. Some recipes add cream for a softer taste, and some recipes with grits and roasts have a spicier spice flavor.

All the recipes presented with a full description and photo, which will allow you to choose at the initial stage exactly the recipe that seems to you the best. Try to cook and find the perfect flavor for you.

Cook soup

Mushroom noodle soup is usually cooked without potatoes. But if suddenly you can't imagine your first courses without this vegetable, add 2-3 diced potatoes. They must be placed in the boiling broth before the rest of the ingredients. Let it cook for 5-7 minutes, then we will add the rest of the products in the order indicated in the recipe.

For our recipe we need:

From this amount of products, 10-12 servings of soup will be obtained. Cooking time is 20-25 minutes.

Cooking mushroom noodle soup:

1. Bring the broth to a boil. Let's salt. At this time, finely chop the onion and carrots and fry them a little in oil.
2. Put sautéed vegetables and noodles in the boiling broth. We will cook for 7-10 minutes.
3. 1-2 minutes before the end of cooking, put the chopped mushrooms from the broth.

Serve soup with herbs and, if you like, sour cream.

We hope you enjoy our recipe. Bon Appetit! We wish you to spoil your own homemade this wonderful soup more often.

Be prepared for the fact that out of the variety of these recipes, each of them will suit your taste. You will cook mushroom soup every time according to a new recipe, perhaps you will add several ingredients from yourself, bringing the recipe to your usual everyday taste of food.

Some recipes are from frozen porcini mushrooms, and some from frozen boletus, but they are also considered white. Some recipes add cream for a softer taste, and some recipes with grits and roasts have a spicier spice flavor.

All the recipes presented with a full description and photo, which will allow you to choose at the initial stage exactly the recipe that seems to you the best. Try to cook and find the perfect flavor for you.

Step-by-step cooking recipe

Wash the chicken fillet, dry it, cut into small cubes and roll in starch.

Cut the onion into half rings, the mushrooms into strips (slices).

Peel the ginger and cut into small cubes.

Put noodles in boiling water and cook until tender (approx. 4-5 minutes).

Then rinse, drain the water and pour over the vegetable oil with a spoon and stir gently so that the vermicelli does not stick together.

Put pieces of chicken and ginger in a frying pan preheated with butter (2 tablespoons) and quickly fry, stirring constantly. Then pour in 2 tbsp. soy sauce, keep on fire for 1 min. and remove from the pan.

Pour in the remaining oil, heat strongly, add onions and mushrooms. Fry for 5 minutes. stirring constantly.

Then put the noodles in a frying pan, pour in the hot broth, soy sauce, salt and pepper, add the chicken, mix everything carefully but well and cook until tender (about 5 minutes), stirring constantly. Add chopped greens at the end

Put on a plate and decorate as you wish and in your mood.

Asian cuisine is very popular now, many people try to cook salads with starch and rice noodles. I also made funchose salad, and my sister cooks kuksi with rice noodles. And now I bring to your attention a recipe for making rice noodles with shiitaki mushrooms.

The only difficulty in preparing this dish is finding tamarind paste. I wandered around the Internet and found a way out, the pasta can be replaced with lime or lemon juice.

Asian food stores usually sell peeled tamarind in briquettes.

You can store the briquette for a long time, but to prepare the paste, you need to take several fruits, pour water 1: 1 and leave for 8-10 hours, then rub the fruits through a sieve and the paste is ready (shelf life in the refrigerator is 7 days).

* 12 dried shiitake mushrooms,

* 600 g rice noodles

* 300 g chicken fillet,

* 600 ml chicken broth,

* 2 tbsp. spoons of soy sauce,

* 3 teaspoons of tamarind paste or Worcestershire sauce,

* 2 pods of red chili

* 2 stalks of stalked celery,

Egg noodles with vegetables and mushrooms in soy sauce

For a noodle recipe you will need:

• egg noodles - 2 briquettes
• fresh champignons - 200g
• vegetable mixture (ready-made frozen) - 200g
• salt to taste
• soy sauce - 2 tablespoons
• ground black pepper - to taste
• garlic - 3 cloves
• vegetable oil for frying.

Recipe for making noodles:

Prepare all the ingredients for making noodles. Any frozen vegetable mix will work. This recipe used Mexican beans. Optionally, you can prepare a vegetable mixture yourself from peeled, diced carrots, onions, fresh green peas, fresh corn and bell peppers.

You can take noodles that require cooking or instant noodles.

Wipe fresh champignons with a damp paper towel and cut into quarters.

Pour a little vegetable oil into the pan, warm it up and pour the vegetable mixture. Fry for 10-15 minutes over medium heat, stirring often, until tender. The vegetables will become soft and slightly golden in color. Transfer the fried vegetables to a plate, cover with a lid to keep them warm.

Fry mushrooms in vegetable oil over medium heat for 10-15 minutes, stir occasionally. Season with salt, add finely chopped garlic to the mushrooms, stir and keep on the stove for a couple of minutes.

Transfer the fried vegetables and pre-boiled egg noodles according to the instructions for the mushrooms in the pan. Season with soy sauce, ground black pepper and stir. Keep on medium heat for 3 minutes, stirring constantly. Put the prepared noodles with vegetables and mushrooms in Chinese style on a plate, sprinkle with chopped green onions if desired. Bon Appetit!

Mushroom noodles: recipe number 2

Look in the recipe with a photo how noodles are prepared with porcini mushrooms, potatoes and herbs.

Ingredients:

• 1 1/2 cups noodles
• 12 pcs. potatoes
• 50 g dried porcini mushrooms
• 2 carrots
• 1 parsley root
• 1 celery root
• 1 leek
• 3 onions
• a bunch of greens
• 5 allspice peas
• 1 - 2 bay leaves
• butter
• parsley
• Dill

Boil the broth with roots and a bunch of herbs, strain, boil, add noodles, boil, salt. Put ground black pepper, separately boiled potatoes, separately boiled finely chopped mushrooms, oil, herbs, add mushroom broth to taste, serve.

Noodles with porcini mushrooms
Ingredients:

• 40 g dried white mushrooms
• 1 carrot
• 30 g parsley roots
• 1 onion
• 60 g leeks
• 30 g butter
• 30 g greens
• 2.5 l of broth

Cut the roots and onions into strips, sauté with the fat removed from the broth, or with butter. Prepare homemade noodles, dry and sift through a sieve. Put the roots in the boiling broth, and after the broth boils again - noodles. To preserve the transparency of the soup, first immerse the noodles in hot water for 1 minute, discard on a sieve and, when the water drains, transfer to the broth. Cook the noodles in the broth for 15–20 minutes. Chop the boiled mushrooms, put in the soup when laying the noodles.

Soup with porcini mushrooms and homemade noodles
Ingredients:

• 1 liter of broth (meat or chicken) or mushroom broth
• 1 small onion
• 1 parsley or celery root
• 150 g fresh porcini mushrooms
• noodles

For noodles:

• 160 g flour
• 1 teaspoon butter, melted
• 2-3 st. spoons of water

Knead the flour with other products until a viscous dough is formed, then roll it out on a board in a racing layer and cut into strips.The dough is easier to cut if it is allowed to dry slightly when rolled out. Dip the chopped noodles in boiling salted water and cook until they float to the surface. If you do not need to cook all the noodles at once, then the rest should be dried. In this form, it is well preserved. In the boiling broth, dip the roots and mushrooms cut into strips, cut in half or into quarters, and cook until tender. Add separately boiled noodles to the finished soup.

Step-by-step cooking recipe

Peel the mushrooms and cut into thin slices. Put in boiling water for 5 minutes, then drain the water and set aside the mushrooms. Cut the cucumber, pepper and carrots into thin strips. Boil the rice noodles until tender. For the marinade: mix 50 ml warm water, soy sauce, chopped cilantro (herbs), minced garlic, lemon juice and olive oil. Combine all ingredients in a saucepan and simmer for 2 minutes over low heat. Mix vegetables, mushrooms, noodles. Pour with marinade, mix everything and leave to marinate for 30 minutes.

Transfer the rice noodles to a salad bowl and sprinkle with sesame seeds on top.

Cooking rice noodles with mushrooms and chicken:

Wash the chicken fillet, drain and cut into small pieces.

Peel, wash and cut carrots into thin slices.

Rinse the celery and chop coarsely.

Rinse the chili pepper and, after removing the stalks and seeds, finely chop.

Pour 400 ml of boiling water over the shiitake mushrooms and leave for 30 minutes.

Transfer the mushrooms to another dish.

Mix the mushroom water with the broth and soy sauce.

Add chili and tamarind paste.

Add chicken fillet, vegetables and cook for 15-20 minutes.

Add rice noodles, cover and leave for 4 minutes.

Season to taste. Arrange on portioned plates and serve the finished dish hot.

Rice noodles with vegetables, champignons, asparagus beans and chicken fillets are a colorful, nutritious and delicious Asian-style dish that will delight connoisseurs of oriental cuisine. The dish is prepared by quickly frying all components over high heat in a hot frying pan, which allows not only to reveal and emphasize the taste of all components, but also to serve a hearty lunch or dinner to the table in record time. Try it!

Prepare all the food you need.

Slice chicken, bell peppers and eggplant into 1 bite-sized strips. Cut the green onion stalks and mushrooms into slices approximately the same size as the rest of the ingredients. Cut small champignons in half or into quarters, cut large ones into strips. Chop the garlic and hot peppers into small pieces. Cut the frozen long asparagus beans into small pieces without thawing.

Cook the rice noodles following the instructions on the package, but reducing the recommended cooking time by 1 to 2 minutes to keep the noodles firm and not torn during further cooking. Quickly pour over the finished noodles with cold water and strain thoroughly. Drizzle 1 tablespoon of noodles. spoon of vegetable oil, stir and leave in a saucepan under the lid.

In a skillet over high heat, heat 2 tbsp. tablespoons of vegetable oil

When a transparent light smoke appears above the surface of the oil, carefully add the pieces of chicken fillet to the pan and fry for 2 minutes, until golden brown, stirring constantly

Without lowering the heat and continuing to stir, add the eggplant to the skillet. Cook for 2 minutes.

Then add the asparagus beans, garlic, bell peppers and hot peppers. Cook for another 2 minutes.

Add green onions and mushrooms to the pan. Cook for 1 more minute.

Pour in the soy sauce. Fry still for half a minute.

Add rice noodles. Stir and cook for another half minute.

Pour in water. Mix everything well again so that the resulting sauce is evenly distributed over the noodles and vegetables.

Turn off the fire. Sprinkle with black pepper, sesame seeds and green onions if desired. Serve immediately.

Rice noodles with vegetables and chicken are ready.

Noodles with porcini mushrooms in a creamy sauce

In order to cook noodles with porcini mushrooms in a creamy sauce, you need the following ingredients:

• Medium chicken - 1 carcass
• Homemade noodles - 200 g
• Dried mushrooms - 5-6 pieces
• Butter - 50 g
• Chicken eggs - 2 pieces
• Flour - 1 tablespoon
• Sour cream - 1 glass
• Carrots - 1 piece
• Parsley root - 1 piece
• Salt and ground black pepper to taste

Boil the noodles in salted water and discard it in a colander. Pour mushrooms with 2 glasses of water and boil (do not pour the broth). Chop the boiled mushrooms, set aside 2 tablespoons for the sauce, and mix the rest with the noodles, hard-boiled minced eggs, butter, salt and pepper.

Stuff the prepared chicken with noodles with mushrooms and sew up the abdomen with thread. Put the carcass in a saucepan, pour the broth obtained from boiling mushrooms, put chopped roots in it and simmer the duck until tender. To prepare the sauce, sprinkle flour in a pan, pour the broth in which the chicken was stewed into it, mix well. Add chopped mushrooms set aside for the sauce, sour cream, bring to a boil and remove from heat. Remove the threads from the finished chicken, free it from the minced meat, put it on a dish. Spread the minced meat around. Pour the prepared sauce over the dish.

Under running cool water, wash the Chinese (also called oriental) shiitake mushrooms, then cut them into strips and pour over with boiling water. Cut onions and Chinese cabbage into half rings. In the end, the dish will turn out to be spicy and pungent due to the addition of garlic, and if you want to get not a spicy, but a delicate dish, then you should reduce the amount of garlic and soy sauce.

Put some oil on the pan (or simply wipe the pan with a cotton pad dipped in oil). Very little oil is needed. When the pan is well heated, you can put onions and mushrooms on it. They must be fried together for 10 minutes, stirring constantly, and then adding Chinese cabbage, salt, remove from heat and cover.

Chop the garlic very finely, add it to the pan with mushrooms, cabbage and onions, add a little sesame oil. It is this, in combination with shiitake, that will give the dish a nutty taste and aroma. Then put the prepared rice noodles in the pan and fry all the ingredients together for 5 minutes, do not forget to stir the dish.

The dish is ready, enjoy! But before serving, be sure to sprinkle each serving with soy sauce and serve chopsticks (instead of forks) to create an oriental mood at the table. Shiitake and funchose mushrooms do not need to be seasoned with butter or mayonnaise. This will only ruin the dish. Only a small amount of soy sauce and sesame oil is enough here.

Funchoza is a dish of Asian cuisine, which is increasingly common in the everyday life of the Slavs. Funchose with mushrooms and vegetables is especially popular. But in any version it is a bright, hearty salad made from “glass” noodles or noodles with the addition of vegetables, mushrooms, meat or seafood. The emphasis of this dish is on the thin "glass" vermicelli, which is made from starch of mung beans, cassava, canna, yams, rice. A very cheap option would be products made from corn or potato starch.

Glass noodles are an interesting dish that can be eaten with pleasure on dieting and fasting days. And although the calorie content of funchose in its raw form is 351 kcal, it decreases during heat treatment. And how many calories are in funchose with additives will depend on other components, but the boiled noodles themselves will have only 80 kcal.

If you decide to cook a dish with funchose, the main thing to remember is that the spider web vermicelli should be made of starch, not wheat. And as additional components to the dish are selected to your taste: oyster mushrooms or champignons, various vegetables, pork or shrimp.

The classic vegetable recipe for funchose in Korean can be viewed here.

But we will dwell on mushroom options in more detail.

Beef stir fry with rice noodles

Category:
Hot dishes Meat dishes Hot beef dishes

The golden rule of preparing any dish using the stir-fry method (fry, stirring) is very familiar to those who remember the pioneer times - Be ready! All ingredients must be prepared in advance: the meat is marinated for at least 3 hours, the vegetables are cut into equal thin strips, and the ingredients for the sauce are measured and mixed with appropriate additives. When all the ingredients are ready, your meal is actually ready; it remains only to quickly fry them in oil. In this recipe, I serve beef with vegetables and rice noodles with sesame oil as a side dish.

Cooking mushroom soup with homemade noodles according to the photo recipe:

Cut the well-washed mushrooms into thin slices, finely chop the onion and put everything together for frying in a pan, adding vegetable oil.

After ten minutes of frying, add finely grated carrots to the pan on a grater and continue the frying process for another 7 minutes.

While the products are fried, pour about a liter of water into a saucepan and boil. Then we put all the "frying" in boiling water and cook for 5 minutes, after which we dip the noodles into the mushroom broth.

A few more minutes (the time depends on the speed of cooking the noodles - my noodles are cooked for 5 minutes) and the mushroom noodles with a luxurious aroma and champignon taste are ready.

Mushroom noodles on site

Of course, not only champignons can be used for this dish, any mushrooms (mushrooms, oyster mushrooms, chanterelles ...)

Bon Appetit!

Chinese style rice noodles with mushrooms and vegetables

Category:
Main dishes

14 ingredients

cucumber - 1 pc

carrots - 1 pc.

paprika - 1 tsp

soy sauce - 40 ml.

garlic - 4 teeth.

cilantro and sesame seeds optional when serving, don't like cilantro - sprinkle with fresh chives or just green onions

ginger powder - 0.5 tsp

olive oil Ideal "Soft taste" - 3 tbsp.

tonkatsu sauce (in general, this is a Japanese sauce, but in Chinese cuisine there is its analogue, the point is that in the sauce, fruit extract - in tonkatsu - apples, plums, mangoes, peaches ... in combination with a pinch of ginger, we will add to dish, it will sparkle with unique national colors!) - 1 pack.

zucchini (zucchini) - 1 pc

hot red pepper - to taste

sesame oil - 2 tablespoons

large champignons - 3 pcs.

Small rice noodles (please do not confuse with funcheza - soybean funcheza!) - 200 grams

Easy to prepare, fast and hearty dish will delight lovers of Chinese cuisine. For me, various variations of this dish are not new - something familiar and have been loved for a long time!) ...

tags:
sauce
Champignon
chinese
zucchini
spicy sauce