Funchoza with turkey and vegetables
4 servings
45 minutes
Funchosa with turkey and vegetables is a harmonious combination of tender meat, crunchy vegetables, and thin transparent noodles. The dish has roots in Asian cuisine, where transparent funchosa is valued for its lightness and ability to absorb rich sauce flavors. This recipe uses teriyaki, adding a spicy sweet-salty note to the dish. Tender turkey fillet is stir-fried with vegetables including bell peppers and mushrooms, adding textural variety. A sesame accent adds depth to the flavor while garlic enhances the spiciness. This dish is not only tasty but also nutritious, making it perfect for a light lunch or dinner. Funchosa pairs well with various side dishes and remains a popular choice for lovers of Eastern cuisine.
1
Soak the vermicelli in water for 30-40 minutes. Meanwhile, slice the pepper, mushrooms, and carrot into strips, and cube the turkey. Drain the water from the vermicelli and let it dry slightly.
- Glass (cellophane) noodles: 100 g
- Bell pepper: 1 piece
- Button mushrooms: 200 g
- Carrot: 1 piece
- Turkey fillet: 300 g
2
Fry the turkey in olive oil for 4-5 minutes.
- Olive oil: to taste
- Turkey fillet: 300 g
3
Add carrots with mushrooms to the turkey and sauté for another 2 minutes.
- Carrot: 1 piece
- Button mushrooms: 200 g
4
Next, add the green beans, chopped pepper, and sauté for a couple more minutes.
- Green beans: 100 g
- Bell pepper: 1 piece
5
After that, add minced garlic and sesame, mix, and let it sit for a minute.
- Garlic: 3 cloves
- Sesame seeds: 2 tablespoons
6
Add the funchose and liquid teriyaki sauce, mix intensively, and let it sit for a few more minutes.
- Glass (cellophane) noodles: 100 g
- Teriyaki wok sauce: 5 tablespoon
7
Remove from heat and plate.