Funchoza with added beetroot
4 servings
35 minutes
Funchosa with beetroot is an amazing combination of thin, starchy noodles with bright and aromatic vegetables. Originating from Chinese cuisine, this dish carries a harmony of flavors: the light sweetness of beetroot, the freshness of radish and carrot, and the spiciness of garlic and soy sauce. Tender meat complements the overall composition, creating a rich, balanced taste. Funchosa cooks quickly, and its transparent texture combined with colorful ingredients makes the dish not only appetizing but also aesthetically pleasing. This dish is perfect for festive gatherings as well as everyday lunches, bringing exotic notes to home cooking. It is recommended to serve immediately after mixing to preserve the freshness of flavor nuances.
1
Put a pot of water on the fire. Chop the meat (beef can be used), and slice the onion into thin rings. Shred the radish, carrot, and beet into long strips.
- Pork: 300 g
- Onion: 1 head
- Radish (daikon/black): 1 piece
- Carrot: 2 pieces
- Beetroot: 1 piece
2
Place the meat in a hot pan with oil and fry well. At the end, add onion, carrot, 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
- Onion: 1 head
- Carrot: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
- Garlic: 3 cloves
- Soy sauce: 1 tablespoon
3
Add starch noodles to the 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
On a wide dish, place the chopped radish and beet around the edges, and in the center, add the noodles. Do not cut the noodles! Pour sauce over the noodles. After that, mix all the contents of the dish, portion it out, and serve immediately.
- Radish (daikon/black): 1 piece
- Beetroot: 1 piece
- Glass (cellophane) noodles: 500 g
- Soy sauce: 1 tablespoon
