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.
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Other recipes for funchose dishes
Funchosa with chicken and vegetables
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