Funchoza with vegetables, shrimps and sesame
4 servings
20 minutes
Funchosa with vegetables, shrimp, and sesame is a refined dish of Korean cuisine where delicate transparent noodles combine with juicy seafood and aromatic vegetables. Korean culinary tradition is renowned for its balance of flavors achieved here through the light sweetness of carrots, the freshness of green onions, and the spiciness of garlic. Sesame oil adds a subtle nutty note while soy sauce harmoniously complements the dish. Funchosa is often served as a warm salad or a light main course, perfect for dinner. Shrimp makes it hearty while sesame seeds add pleasant texture. This dish is not only tasty but also healthy as it combines proteins, vitamins, and healthy fats—ideal for those who appreciate light yet rich Asian-inspired meals.
1
Soak the funchose in cold water for 10 minutes. Boil in salted boiling water for 4 minutes, then drain and rinse with cold water.
- Glass (cellophane) noodles: 100 g
- Soy sauce: to taste
2
While the funchose is soaking, prepare the vegetables and shrimp: julienne the vegetables, sauté in vegetable oil until soft for 2-3 minutes, add the peeled cooked shrimp and sauté together for 1 minute.
- Red sweet pepper: 0.5 piece
- Carrot: 0.5 piece
- Boiled shrimp: 200 g
- Vegetable oil: to taste
3
Crush the garlic, add the green onion, drizzle with sesame oil (optional) and soy sauce to taste.
- Garlic: 1 clove
- Green onion tops (scallion greens): 4 pieces
- Sesame oil: 2 teaspoons
- Soy sauce: to taste
4
Place the prepared washed noodles in a pan and heat for about a minute. When serving, sprinkle with sesame seeds and finely chopped parsley.
- Glass (cellophane) noodles: 100 g
- Sesame seeds: 0.5 teaspoon
- Parsley: to taste