Glass (cellophane) noodles

Funchosa with chicken and vegetables is a bright and aromatic dish of Pan-Asian cuisine that captivates with its tenderness and rich flavor. Its history roots in the traditions of Eastern culinary delights, where the lightness of glass noodles perfectly combines with juicy chicken fillet and crunchy vegetables. Funchosa, having a subtle neutral taste, absorbs the rich soy sauce with a spicy hint of garlic well, while lightly roasted sesame adds a pleasant nutty note. The dish is versatile — it can be served warm or cold, suitable for both a cozy dinner and a festive table. It’s a harmony of textures and flavors where the freshness of vegetables meets deep Asian character. The simplicity of preparation makes it accessible even for culinary beginners.

Funchosa with green beans, sweet peppers, and tomatoes is a light yet rich dish of Japanese cuisine where traditional glass noodles meet juicy vegetables. Absorbing the aroma of spices and vegetables, funchosa becomes tender and elastic, while sweet peppers and tomatoes add freshness and sweet notes. Green beans cooked to al dente provide a slight crunch to the dish. Dressed with vegetable oil and seasoned with salt and herbs, it acquires a refined taste and is perfect as a main dish or side. This funchosa makes a great option for a light dinner or lunch and pairs well with seafood or chicken. It is enjoyed warm, savoring the richness of flavors and textures that harmoniously intertwine in every bite.

Beef funchose is a vibrant dish of Pan-Asian cuisine that combines thin glass noodles with tender pieces of meat and crunchy vegetables. Originating from Asia, funchose is known for its versatility, absorbing the flavors of spices and sauces to create a harmonious taste. Here, juicy beef is stir-fried with onions, carrots, and sweet peppers, enriched with a tangy sweet-sour note from soy sauce, vinegar, and tomato paste. Cucumber adds freshness while spices provide depth. This dish is perfect for both everyday dinners and special occasions, revealing the richness of Asian traditions in every forkful.

It is important to note that in Japan itself, miso soup is served without anything, that is, empty, and placed in a bowl on the edge of the table to be used as a "drinker" for other dishes during lunch. So this recipe , where mushrooms, salmon pieces, and green beans are added to the cold broth with miso paste, does not correspond to any Japanese canons. Rather, it can be considered an unexpected Japanese-Russian version of okroshka, which, unlike the totally brown miso broth, looks elegant due to the green-red contrast of the colors of the fillers included in it.

Fried funchosa is a vibrant dish of Pan-Asian cuisine that combines tender turkey fillet, crunchy vegetables, and aromatic spices. Originating from East Asian culinary tradition, funchosa has gained popularity for its versatility and ease of preparation. In this recipe, the transparent noodles absorb soy sauce, enhancing the flavor of juicy turkey, garlic, and smoked paprika. The light tang of fresh cucumber adds zest, while carrot and sweet pepper provide texture. Fried funchosa can be served as a standalone dish or a side. It’s an ideal choice for those who love rich flavors and a balance of healthy ingredients in their diet.

Funchosa with vegetables, cheese, and bacon is a harmonious blend of the lightness of Eastern cuisine and the rich flavors of European gastronomy. The history of funchosa has roots in Asian tradition but adapts easily to new culinary experiments due to its versatility. In this recipe, delicate glass noodles meet baked brinza, aromatic tomatoes, spicy bacon, and piquant Provencal herbs. The moderate sharpness of garlic adds depth to the flavor while the softness of cheese smooths its intensity. The dish impresses with its texture: funchosa absorbs the juices and aromas of the ingredients, creating a harmonious combination of softness and richness. It is an ideal option for a cozy home dinner or an exquisite treat for guests. It can be served warm or slightly chilled, complemented with herbs and a drizzle of olive oil to complete the flavor composition.

Salad with funchose and cucumber is a refined representative of Pan-Asian cuisine, combining lightness and richness of flavors. Funchose, known for its airy texture, gently absorbs the aromatic sauce, creating a harmony of sweet and spicy notes. Crunchy vegetables—fresh cucumber, sweet pepper, and carrot—add freshness and juiciness, while garlic adds spiciness. This salad is perfect as a standalone dish or as a side to meat and fish dishes. Its lightness makes it an ideal choice for summer evenings or a light dinner, while the richness of flavors offers true gastronomic pleasure.

Vegetable funchoza is a bright and refreshing dish of Pan-Asian cuisine that combines a harmony of flavors and textures. The history of funchoza goes back to Asian traditions, where it is known as glass noodles capable of absorbing rich aromas. In this recipe, it pairs with crunchy vegetables, juicy grapefruit, and fragrant shiitake mushrooms. The dressing made from soy sauce, sesame oil, and spices adds richness and a slight spiciness to the dish. Vegetable funchoza not only delights the palate but also refreshes with its balanced sweet-sour note. It is perfect as a light dinner or a side dish to main courses. The combination of ease of preparation and exquisite taste makes this dish popular among lovers of Asian gastronomy.

Funchosa with vegetables and Korean-style carrots is a bright, light, and aromatic dish of Korean cuisine. Its base is funchosa, a transparent and elastic noodle that absorbs spicy sauces well. Fresh cucumbers and sweet ramiro peppers add crunch, while Korean carrots bring spicy notes and mild heat. This dish is often prepared for holidays or friendly gatherings.

Seaweed is the same greenery, so it is put in the wok together with green salad, they have the same cooking time. Large tiger shrimps combined with wakame are the taste of the sea itself, beautiful in its minimalism. Recipe by chef Evgeny Meshcheryakov, from the menu of the Oishii restaurant.

The recipe is taken from the collection of recipes by Nastya Ozerova.

Gedza are Japanese fried dumplings. Compared to Russian dumplings, they are light, do not leave a feeling of heaviness, or strong satiety. They have relatively little dough (and it is very thin, weightless) and a lot of filling.

Funchosa with turkey and vegetables is a harmonious combination of tender meat, crunchy vegetables, and thin transparent noodles. The dish has roots in Asian cuisine, where transparent funchosa is valued for its lightness and ability to absorb rich sauce flavors. This recipe uses teriyaki, adding a spicy sweet-salty note to the dish. Tender turkey fillet is stir-fried with vegetables including bell peppers and mushrooms, adding textural variety. A sesame accent adds depth to the flavor while garlic enhances the spiciness. This dish is not only tasty but also nutritious, making it perfect for a light lunch or dinner. Funchosa pairs well with various side dishes and remains a popular choice for lovers of Eastern cuisine.

Funchosa with beef and vegetables is a vibrant dish of Pan-Asian cuisine that combines the tenderness of rice noodles, aromatic stir-fried beef, and fresh vegetables. Its roots trace back to traditional Asian recipes where harmony of flavors is achieved through a skilled balance of spices and textures. Sweet pepper, carrot, eggplant, and zucchini add freshness and crunchiness while soy sauce contributes richness and depth of flavor. Sesame completes the composition with a light nutty note. The dish is suitable for both a light dinner and festive gatherings, delighting with its rich flavors and aesthetic presentation. It pairs excellently with greens and spicy sauces while funchosa makes it versatile and easily digestible. An ideal combination of simplicity in preparation and sophistication that captivates the hearts of Asian cuisine lovers.

Funchosa with vegetables and chicken is a refined dish of Chinese cuisine that embodies the harmony of flavors and textures. The thin glass noodles, tender chicken fillet, and fresh vegetables create lightness and nutrition at the same time. Ginger and garlic add aromatic spiciness, while herbs provide freshness. The dish is perfect for both a light dinner and a festive table. Funchosa, popular in Asia, absorbs the flavors of sauces and spices due to its neutrality, turning into a true gastronomic delight. The brightness of the vegetables makes it not only tasty but also visually appealing. It is served hot with soy sauce or sesame oil to enhance the flavor nuances.