Funchoza with squid

Cookinero 19 Nov 2022

The dish is very tasty!

How to cook Funchoza with squid

Step 1

Funchoza with squid

Pour funchose with cold water for 30-40 minutes, then drain through a sieve so that all the water is gone.

Step 2

Funchoza with squid

Squids are well cleaned of everything and washed, cut into strips.

Step 3

Funchoza with squid

Fry finely chopped onion in vegetable oil. Add peppers of different colors, fry.

Step 4

Funchoza with squid

Add squid to the onion with pepper, after 3-5 minutes put the funchose. Add soy sauce.

Step 5

Funchoza with squid

Heat in a pan for 5-7 minutes. At the same time, stir several times so that the noodles are soaked.

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

Yes, you can use rice noodles or glass noodles as a substitute for funchose, but adjust the soaking time according to the package instructions.
For a vegetarian option, replace squid with tofu, mushrooms, or extra vegetables like carrots and zucchini for added texture and flavor.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of water to prevent drying out.
Yes, ensure the soy sauce is gluten-free (use tamari or coconut aminos), and double-check that the funchose or substitute noodles are gluten-free.
Serve hot, garnished with fresh cilantro, sesame seeds, or a squeeze of lime for extra freshness. Pair with a light cucumber salad or kimchi.
Double or triple the ingredients proportionally. Use a larger pan or cook in batches to ensure even cooking and avoid overcrowding.
Freezing is not recommended as the texture of the noodles and squid may become mushy upon thawing and reheating.
Reheat in a pan over medium-low heat with a tablespoon of water or broth, stirring frequently until warmed through.
Enhance flavor by adding grated ginger, garlic, or a dash of chili oil during cooking. A splash of fish sauce or sesame oil at the end also works well.

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