Funchoza with green beans, sweet peppers and tomatoes
6 servings
20 minutes
Funchosa with green beans, sweet peppers, and tomatoes is a light yet rich dish of Japanese cuisine where traditional glass noodles meet juicy vegetables. Absorbing the aroma of spices and vegetables, funchosa becomes tender and elastic, while sweet peppers and tomatoes add freshness and sweet notes. Green beans cooked to al dente provide a slight crunch to the dish. Dressed with vegetable oil and seasoned with salt and herbs, it acquires a refined taste and is perfect as a main dish or side. This funchosa makes a great option for a light dinner or lunch and pairs well with seafood or chicken. It is enjoyed warm, savoring the richness of flavors and textures that harmoniously intertwine in every bite.
1
Prepare the products.
2
Remove the seeds and stems from the pepper.
- Sweet pepper (capsicum): 1 piece
3
Cut into strips.
- Sweet pepper (capsicum): 1 piece
4
Cut the tomato into strips as well.
- Tomatoes: 1 piece
5
Put the vegetables in the pan.
- Sweet pepper (capsicum): 1 piece
- Tomatoes: 1 piece
6
Add vegetable oil.
- Vegetable oil: 70 ml
7
Add the beans to the pan.
- Green beans: 400 g
8
Mix everything and cook over medium heat until al dente for the beans.
9
Then add water.
- Water: 250 ml
10
and lay out the noodles.
- Glass (cellophane) noodles: 200 g
11
Water should be added if necessary.
- Water: 250 ml
12
To salt.
- Herb salt: 1 teaspoon
13
Cook everything together until the noodles are ready.
