by Editorial Staff

Thin starch or rice funchosa noodles with vegetables.


Total Time20 mins
CourseAppetizers & Snacks
Servings (Default: 3)


  • Starch noodles (rice) - 200 g
  • Mushrooms (champignons) - 5 pcs.
  • Medium carrots - 1 pc.
  • Red bell pepper - 1 pc.
  • Cucumbers - 2 pcs.
  • Vinegar (I had 70%) - 1 teaspoon
  • Ground coriander - 0.5 teaspoon
  • Bitter red pepper - to taste (whoever likes it)
  • Soy sauce - 5 tablespoons


  1. Soak thin starch or rice noodles in boiling water for 5 minutes, then discard in a colander and rinse under cold water.
  2. Cut the mushrooms into quarters, if large, then each half into 3-4 parts, and fry until tender, i.e. 5-7 minutes.
  3. Grate the carrots on a Korean grater, and cut the Bulgarian pepper into strips.
  4. After the mushrooms are fried, add vegetables to them and simmer for 2 minutes (NOT more). Vegetables must remain moist!
  5. Cut the cucumbers into thin strips.
  6. 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.


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