Funchoza with vegetables
4 servings
30 minutes
Vegetable funchoza is a bright and refreshing dish of Pan-Asian cuisine that combines a harmony of flavors and textures. The history of funchoza goes back to Asian traditions, where it is known as glass noodles capable of absorbing rich aromas. In this recipe, it pairs with crunchy vegetables, juicy grapefruit, and fragrant shiitake mushrooms. The dressing made from soy sauce, sesame oil, and spices adds richness and a slight spiciness to the dish. Vegetable funchoza not only delights the palate but also refreshes with its balanced sweet-sour note. It is perfect as a light dinner or a side dish to main courses. The combination of ease of preparation and exquisite taste makes this dish popular among lovers of Asian gastronomy.
1
Soak the vermicelli in boiling water for 4 minutes. Drain the water, rinse the vermicelli with cold water, and transfer it to a deep container.
- Glass (cellophane) noodles: 100 g
2
Grate the daikon into thin strips. Cut the iceberg and bell pepper into thin strips.
- Daikon radish: 100 g
- Iceberg lettuce: 0.5 piece
- Red sweet pepper: 2 pieces
3
Peel the grapefruit and cut out the segments without membranes.
- Grapefruits: 1 piece
4
First boil the shiitake, then slice and fry in vegetable oil until cooked.
- Shiitake mushrooms: 100 g
- Vegetable oil: 50 ml
5
Add all prepared ingredients to the funchoza.
- Glass (cellophane) noodles: 100 g
- Daikon radish: 100 g
- Iceberg lettuce: 0.5 piece
- Red sweet pepper: 2 pieces
- Grapefruits: 1 piece
- Shiitake mushrooms: 100 g
6
Finely chop the cilantro leaves, add sesame oil, soy sauce, red pepper, coriander, garlic pressed through a press, and mix everything well with a tablespoon of vegetable oil.
- Sesame oil: 1 teaspoon
- Ground red pepper: 1 teaspoon
- Ground coriander: 1 teaspoon
- Soy sauce: 2 tablespoons
- Garlic: 2 cloves
- Vegetable oil: 50 ml
7
Mix the vermicelli with the sauce and vegetables, sprinkle with sesame seeds, and serve.
- Sesame seeds: to taste