Funchoza with mushrooms and cherry tomatoes
2 servings
15 minutes
Funchosa with mushrooms and cherry tomatoes is an exquisite dish of Pan-Asian cuisine that combines lightness, rich flavors, and visual appeal. The recipe's origins trace back to Asia, where glass noodles made from starch are valued for their versatility and ability to absorb sauces. In this version, funchosa is complemented by juicy mushrooms sautéed in aromatic teriyaki sauce and sweet cherry tomatoes. Tender lettuce leaves add freshness while sesame provides a light nutty note. The dish is perfect for a light dinner or festive table and can be served warm or cold. Funchosa absorbs the rich flavors of the ingredients, creating a harmonious blend of sweet, salty, and umami. The simplicity of preparation makes this recipe accessible even for novice cooks while its exquisite taste delights fans of Asian gastronomy.
1
Cut the mushrooms into large pieces and place them in a pan with preheated vegetable oil. Fry for 2-3 minutes. Then add teriyaki sauce and leave on the heat for another 3-4 minutes, stirring occasionally.
- Fresh champignons: 100 g
- Vegetable oil: to taste
- Teriyaki sauce: 3 teaspoons
2
Place the funchose in a deep dish and pour boiling water over it. After 5-7 minutes, drain it and rinse with cold boiled water.
- Funchoza: 50 g
3
Chop the lettuce leaves and place them on a plate, add chopped tomatoes and mushrooms on top. Layer with funcheo, drizzle with soy sauce (to taste), and sprinkle with sesame seeds (can mix everything).
- Green salad: 5 piece
- Cherry tomatoes: 100 g
- Fresh champignons: 100 g
- Funchoza: 50 g
- Soy sauce: to taste
- Sesame: pinch