Cookware: two cups, a lid, a tablespoon and a teaspoon, a cutting board, a colander, a knife, a frying pan, a serving dish.
Ingredients
| Name | amount |
| Bean noodles (glass) | 50 g |
| Fresh zucchini | ¼ pcs |
| Fresh cucumber | 1 PC. |
| Celery | 1 stalk |
| Raw carrots | 1 PC. |
| Sweet colored bell peppers | ½ pcs |
| Garlic | 1 clove |
| Vegetable oil (olive) | 1 tbsp. l |
| Soya sauce | 2 tbsp. l |
| Salt | taste |
| Spices (ginger, ground black pepper, smoked paprika, hot red pepper) | a pinch |
| Sesame seeds (for decoration) | optional |
| Boiling water | 300-350 ml |
| Parsley | 3-4 branches |
Step cooking
- In a deep roomy cup, pour 300-350 ml of boiling water 50 g of funchose - a "glass" vermicelli of green beans. Cover the cup and let it brew for 10 minutes.
- In the quarter of a young vegetable marrow, remove the core (with seeds) and cut it into thin cubes.
- Remove the peel from one small fresh cucumber and dissolve in long rectangular slices.
- Also chop one small carrot with sticks.
- Thin long slices dissolve a half of sweet colored bell pepper.
- Finely chop one large clove of garlic “into pulp”.
- In a separate small cup, mix literally a pinch of dry spices - red hot pepper, black ground pepper and smoked paprika.
Important! A grater for Korean carrots or a special shredder is absolutely not needed in the preparation of this dish, as vegetable straws can “fall apart” when stewed. - Fold the finished noodles in a colander and set aside for a while, until the vegetables are stewed, so that the water is completely glass.
- Preheat the pan with 1 tbsp. l vegetable (preferably olive) oil over high heat.
- In chopped hot oil, start chopped garlic, remove heat to medium and fry until golden.
- As soon as the garlic turns pink, run all the chopped vegetables at once, without increasing the flame.
- Cover the pan and simmer vegetables until half cooked for about 7-8 minutes, stirring occasionally so as not to burn.
- As soon as the vegetables in the pan go limp, pour in a mixture of spices and mix thoroughly.
- After 8 minutes put the prepared glass noodles for the vegetables.
- Pour the contents of the pan 2 tbsp. l soy sauce (you can take a quarter cup of liquid coconut amino acids).
- Stir the noodles thoroughly with stewed vegetables and sauce.
- Salt the dish to taste, mix again and let stand on a small fire under the lid for another two minutes.
- Turn off the burner, finely chop 3-4 branches of young parsley and sprinkle the dish with it.
- Mix the contents of the pan again, put on a serving dish, sprinkle with sesame seeds and serve hot.
Video recipe
In the proposed plot, you will see the option of simple cooking funchoses with stewed vegetables. Such a funchosa is served hot on the table, since it is considered the main, and not a snack dish.
Thank you for your interest in the recipe for making hot funchose with stewed vegetables. How much did you like this method of cooking traditional Chinese noodles and how useful was the information we provided? How do you cook starch noodles? Which products do you prefer - meat or vegetable - and why. Describe your methods and methods of preparing funchose.The readership of our site will be very interesting to familiarize yourself with useful user tips and pick up new interesting recipes.
Other recipes for funchose dishes
Funchosa with chicken and vegetables
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