Funchoza with champignons and tomato
4 servings
300 minutes
Funchosa with mushrooms and tomatoes is a light yet rich dish that combines the delicate texture of glass noodles with the juiciness of tomatoes and the intense flavor of mushrooms. Originating from Asian cuisine, funchosa has long found a place in Europe due to its versatility and quick preparation. In this recipe, the absence of oil allows the natural flavors of the ingredients to shine through. The warm, aromatic mix of tomatoes and mushrooms infuses the noodles, creating a harmonious balance of sweetness, acidity, and umami. It pairs perfectly with protein dishes like chicken or fish but can also serve as a light dinner on its own. Suitable for health-conscious eaters as well as those who appreciate speed and simplicity in cooking.
1
Soak the funchose in boiling water for 1 minute, then rinse. Chop the tomatoes finely, add them to a dry pan, add the chopped mushrooms (1 can - 230 g), salt/pepper/spices, and the cooked funchose.
- Funchoza: 200 g
- Tomatoes: 4 pieces
- Canned champignons: 230 g
2
We quickly mix everything, and the side dish for a protein dish is ready in 5 minutes.