Funchoza
4 servings
30 minutes
Funchosa is a traditional Chinese dish that impresses with its versatility and vibrant flavor. Its thin, transparent starch noodles perfectly absorb the aromas of meat sauce with vegetables and spices. The history of funchosa goes back to Chinese cuisine, where it is valued for its lightness and ability to harmoniously combine with various ingredients. The combination of crunchy radish, sweet carrot, and spicy garlic creates a unique play of textures. Funchosa is great as a standalone dish or as a side. It is often served in salad bowls or on wide plates, with soy sauce adding extra depth to the flavor. Its ease of preparation makes it popular in many countries. It’s an ideal choice for those who want to enjoy Asian flavors without complex culinary techniques.
1
Put a pot of water on the fire. Chop the meat (beef can be used) finely, and slice the onion into thin rings. Shred the radish and carrot into thin strips.
- Pork: 300 g
- Onion: 1 head
- Radish (daikon/black): 1 piece
- Carrot: 2 pieces
2
Place the meat in a hot pan with oil and fry well. At the end, add chopped vegetables, salt, and black pepper to taste, and mix. After 2-3 minutes, crush the garlic and pour in 2 tablespoons of soy sauce. Mix again and cook for another 2 minutes.
- Pork: 300 g
- Vegetable oil: 1 tablespoon
- Radish (daikon/black): 1 piece
- Carrot: 2 pieces
- Onion: 1 head
- Salt: to taste
- Ground black pepper: to taste
- Garlic: 3 cloves
- Soy sauce: 1 tablespoon
3
Pour starch noodles into a pot, boil while stirring for about 4-5 minutes to avoid overcooking. The cooked starch noodles are typically gray and transparent.
- Glass (cellophane) noodles: 500 g
4
Drain the cooked noodles in a colander, squeeze slightly, and place on a wide plate. The noodles can be cut. Top with meat sauce and mix. It can also be served in a salad bowl.
- Glass (cellophane) noodles: 500 g
