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Funchoza with mushrooms

Author
Cookinero 10 Dec 2025
1010
Funchoza with mushrooms

Funchoza with mushrooms is a dish popular in Chinese cuisine. These are noodles made from mung bean starch. Its peculiarity is that the noodles themselves are neutral in taste. How to cook it with taste? You can add a fragrant sauce, vegetables and mushrooms. You will get a unique warm salad. The recipe for funchoza with champignons includes fresh vegetables and greens, which makes this hearty dish rich in microelements - selenium, magnesium, potassium, iron.

How to cook Funchoza with mushrooms

Step 1

Funchoza with mushrooms

Boil the champignons in advance. Boil the mushrooms cut into pieces on low heat for 5-7 minutes. Throw the finished mushrooms into a colander to drain the water. Fry them in a frying pan with vegetable oil.

Step 2

Funchoza with mushrooms

Prepare the funchose. Take the required amount of noodles and pour boiling water over them in a bowl, cover with a lid and leave for 7 minutes. Rinse under running cold water.

Step 3

Funchoza with mushrooms

Prepare the vegetables. Cut the onion into half rings, and the pepper and ginger into strips. Grate the carrots on a Korean carrot grater or cut them into thin sticks. Fry the vegetables in a heated frying pan in vegetable oil for 2-3 minutes. The skin should brown, and they will remain crispy inside. Add the mushrooms, boiled and fried beforehand, to the vegetables. Pour in the soy sauce, add sugar, and stir. Chop the garlic, add to the frying pan and fry for another 2-3 minutes.

Step 4

Funchoza with mushrooms

Pour the funchoza into the frying pan with the other ingredients and mix. Serve the salad hot.

Step 5

Funchoza with mushrooms

Finely chop the green onions and sprinkle them over the finished dish before serving. Wash the cherry tomatoes and fresh green cucumbers separately.

Funchoza with mushrooms - FAQ About Ingredients, Baking Time and Storage

Yes! You can use rice noodles, glass noodles, or even zucchini noodles for a low-carb option. Adjust cooking times according to package instructions if substituting.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a frying pan with a splash of water or oil to prevent sticking, avoiding the microwave which can make noodles mushy.
It can be! Replace regular soy sauce with tamari or a certified gluten-free soy sauce alternative to make this dish gluten-free. Ensure your funchose noodles are also gluten-free (typically made from mung bean starch).
Absolutely! This recipe is nearly vegan already. Just confirm your soy sauce and sugar are vegan-friendly (some sugars use bone char). Use maple syrup or agave instead of sugar if preferred.
Keep the stir-fry high heat and cook vegetables briefly (2-3 minutes) to retain crispness. Avoid overcooking and don't overcrowd the pan, which steams rather than fries veggies.
Shiitake, oyster, or cremini mushrooms work well. For a meatier texture, try rehydrated dried mushrooms (soak in warm water for 20 minutes first).
Yes! Tofu, tempeh, or cooked chicken/shrimp pair well. Add pre-cooked protein when combining ingredients in Step 3.
No, they're meant as fresh garnishes or sides. Serve them raw for a refreshing contrast to the warm salad.

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