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Funchoza with mushrooms
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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
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
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
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
Pour the funchoza into the frying pan with the other ingredients and mix. Serve the salad hot.
Step 5
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
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