Funchose with vegetables

A very easy and tasty dish with «glass» noodles. In fact, it is – a total improvisation, so I ask you not to get hung up on the composition, the main thing is to remember the process, and you can play with the bouquet of vegetables depending on your taste preferences. But I would recommend to leave necessarily bell pepper and onion – they give a special aroma and taste to the dish. Funchoza – noodles from legumes, it does not have its own flavor and is absorbed by the flavor of the dish. In our case, it will absorb the flavor of vegetables and soy sauce, so do not exclude soy sauce from the recipe, it is probably the main violin here. And the special beauty of the dish is that it is ready in 10-15 minutes, and an easy dinner is on the table!

funchoza with vegetables

Composition:

• funchosas – half a packet
• Bulgar pepper – 3 pcs.
• onion – 1 piece
• carrots – 1 pcs.
• zucchini – 10 cm slice
• cherry tomatoes – 10 pcs.
• salt, pepper – to taste
• soy sauce – 1-2 tbsp.
• sunflower oil for frying
• cunjut, flax seed – optional

Cooking funchoza with vegetables:

Prepare the funchoza as directed on the packet. In my case, I poured boiling water over it, covered it with a lid and left it for 5 minutes. Then strain the water.

In the meantime, heat the sunflower oil in a frying pan and place the onions in it, cut into half rings. Lightly fry the onion until soft and add the carrots. You can grate the carrots with a Korean carrot grater or slice them into thin slices with a vegetable peeler and then into strips.

Then add the bell peppers, cut into strips, zucchini, also cut into thin slices. Then add the cherry tomatoes.

Fry the vegetables until desired softness – about 3-5 minutes. Then season with soy sauce, stir, and add in the funchoza.

And then stir-fry the vegetables until desired softness – about 3-5 minutes.

Stir everything together, pepper and, if necessary, finish with salt. Be careful, as the soy sauce is quite salty and you can easily over-salt the dish.

Be careful, as the soy sauce is quite salty and you can easily over-salt the dish.

Ladle the funchoza and vegetables into plates, sprinkle with sesame seeds or flax seeds if desired. Serve hot!      

Serve hot!

Good appetite!