Thin starch or rice funchosa noodles with vegetables.
Summary
Total Time
20 mins
Course
Appetizers & Snacks
Cuisine
World
Servings (Default: 3)
Ingredients
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
Funchoza
Directions
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.
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