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Funchoza with mussels

Author
Cookinero 11 Mar 2025
5920
Funchoza with mussels

Funchoza does not have a pronounced taste, so it goes well with any products. Glass noodles are a universal side dish. They are added to salads, hot dishes and snacks. Funchoza with mussels is quite easy and quick to cook. If the mussels are frozen, you will need additional time to cook them in a frying pan. Add spices to taste and hot red pepper if you prefer spicy and rich dishes.

How to cook Funchoza with mussels

Step 1

Funchoza with mussels

Pour boiling water over the funchose for 6-8 minutes. Drain the water through a colander and rinse it with water.

Step 2

Funchoza with mussels

Chop the garlic and place it in a preheated frying pan with oil. Heat the garlic in oil for 2-3 minutes. Place the carrots and onions in the frying pan. Fry the vegetables for 3-4 minutes over medium heat, stirring constantly.

Step 3

Funchoza with mussels

Add seasonings and soy sauce to the pan. Put the mussels in and fry for 6-8 minutes. Add the glass noodles. Stir and leave in the pan for 2-3 minutes. Cool the finished dish a little before serving.

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

Yes! Rice noodles or thin spaghetti work well as substitutes. Just adjust cooking times according to package instructions.
Replace mussels with tofu, mushrooms, or extra vegetables like bell peppers. Use vegetarian oyster sauce if needed.
It's best served fresh, but leftovers can be refrigerated for 1-2 days. Reheat gently in a pan with a splash of water.
Freezing isn't recommended as the noodles may become mushy. Mussels also lose texture when frozen and reheated.
Try a light cucumber salad, steamed greens, or kimchi for contrast. A citrusy dressing complements the flavors.
Increase ingredients proportionally. Use a larger pan or cook in batches to avoid overcrowding, which prevents proper frying.
Check labels: most glass noodles are gluten-free, but substitute tamari for soy sauce to ensure compliance.
Yes! Thaw completely and pat dry before cooking. Fresh mussels offer better texture but frozen work in a pinch.
Rinsing stops the cooking process and removes excess starch, preventing clumping for better texture in the final dish.
Neutral oils like canola or peanut oil are ideal. Sesame oil adds great flavor but burns easily—use sparingly or mix with another oil.

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