Funchoza with Vegetables in Soy Sauce

Funchoza with vegetables in soy sauce is a popular Asian dish. It serves as a great alternative to the famous Italian pasta but is much healthier. Funchoza is made with sautéed vegetables and Chinese (glass) noodles. The nutritional benefits of this type of noodle come from its ingredients—it is made from starch or rice flour.

If you want to prepare delicious funchoza with vegetables in soy sauce, follow our step-by-step recipe with photos!

Cooking time: 45 minutes.

Servings: 4.

Calories: 104.

Ingredients

• rice noodles - 200 g;
• bell pepper - 1 pc;
• carrots - 1 large (or 2 pieces medium);
• onion - 1 pc. large (or 2 pcs. medium);
• eggplant - 1-2 pcs., (optional and preference).

Seasonings:

• cilantro – 1 tsp;
• paprika - 1-2 tsp (at will and taste);
• black pepper - ½ tsp;
• red pepper - ½ tsp;
• coriander - 1 tsp;
• salt - ½ tsp;
• sugar - ½ tsp;
• soy sauce - 2-3 tbsp;
• vegetable oil for frying;
• cilantro greens.

Cooking

1. Prepare all the ingredients from the list. Choose the right type of noodles. Wash and peel the vegetables if necessary.

2. Peel the carrot, cut it into thin slices, and then julienne it into thin, long strips. Alternatively, you can grate it using a Korean-style grater.

3. Slice the onion into thin half-rings.

4. Keep the eggplants unpeeled. Just like the carrot, slice them into thin pieces and then julienne them into thin strips.

5. Remove the seeds and stem from the bell pepper, then cut it into thin strips as well.

6. Follow the instructions on the package to cook the noodles properly. The rice noodles in this recipe should be boiled for about four minutes in salted water. After cooking, drain them using a colander and rinse under running water. Leave them in the colander to remove excess liquid.

7. Meanwhile, sauté the vegetables. Heat a wok or a pan with a thick bottom on the stove, then add vegetable oil. Once the oil is hot, add the prepared onions.

8. Lightly fry the onions and then add the carrots.

9. When the carrots soften, push the vegetables to the side of the pan without removing them. Add the julienned eggplants to the empty space. Eggplants absorb oil, so add a bit more oil to the pan. Fry them separately for a few minutes, then mix them with the onions and carrots.

10. Next, add the bell pepper and sauté until all the vegetables are fully cooked.

11. To give the dish an authentic Asian flavor, prepare the spices listed in the recipe.

12. Combine the dry spices in a small bowl and mix them well. Then, add them to the vegetables.

13. Mix sugar into the soy sauce until fully dissolved, then pour the sauce into the pan.

14. If the vegetables seem too dry, add a little water. Cover the pan with a lid and simmer until fully cooked.

15. Toward the end of cooking, add finely chopped cilantro and mix well.

16. Turn off the heat and immediately add the cooked rice noodles to the pan.

17. Stir everything thoroughly to combine.

18. Funchoza with vegetables in soy sauce is ready! Transfer a portion to a deep plate, sprinkle with sesame seeds and fresh cilantro. Add a lime wedge to adjust the acidity to taste. Serve immediately.

This dish is appetizing, vibrant, delicious, and incredibly healthy. Try making Chinese-style funchoza using this recipe – it will be a delightful lunch or dinner!