Funchoza

by Editorial Staff

Thin starch or rice funchosa noodles with vegetables.

Summary

Total Time	20 mins
Course	Appetizers & Snacks
Cuisine	World
Servings (Default: 3)

Ingredients

Instructions

Soak thin starch or rice noodles in boiling water for 5 minutes, then discard in a colander and rinse under cold water.
Cut the mushrooms into quarters, if large, then each half into 3-4 parts, and fry until tender, i.e. 5-7 minutes.
Grate the carrots on a Korean grater, and cut the Bulgarian pepper into strips.
After the mushrooms are fried, add vegetables to them and simmer for 2 minutes (NOT more). Vegetables must remain moist!
Cut the cucumbers into thin strips.
Combine funchose with vegetables, add vinegar (noodles should be sour!) And soy sauce, coriander, and hot red pepper. Stir funchose with vegetables and you can eat right away.

BON APPETIT!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.