Funchoza with shrimp and vegetables in teriyaki sauce
The recipe for glass noodles with shrimp and vegetables comes from China. Glass noodles are very popular in Asia. They are often prepared as a standalone dish, for example, as a hot salad, or as a simple side dish.
- Peeled shrimp
- Funchoza
- Spinach
- Onions
- Red sweet pepper
- Carrot
- Garlic
- Green onions
- Teriyaki sauce
- Refined vegetable oil
- Soy sauce
- Sesame
- Salt
- To prepare funchose with shrimp and vegetables, fry sesame seeds in a dry frying pan until golden brown, 3 minutes, transfer to a plate.
- Place the shrimp in a bowl, pour over the soy sauce and leave to marinate for 10 minutes.
- Halve the bell peppers lengthwise, remove the seeds and membranes, and cut the halves into strips. Cut the carrots into thin strips, the onions into greens, the green onions into small diagonal pieces, and chop the garlic.
- Bring 2 liters of water to a boil, add salt, add the glass noodles, and cook according to package instructions for 2–3 minutes. Drain in a colander and rinse with cold water until the noodles are completely cool. Return the noodles to the pot, drizzle with 1 tablespoon of vegetable oil, and shake the pot.
- Heat the remaining oil in a deep skillet or wok and fry the shrimp over medium-high heat for 5 minutes. Transfer to a plate, add the onion to the same skillet, and cook for 3 minutes. Add the pepper, carrot, and garlic and continue cooking for another 5 minutes. Remove the tough spinach stems, add the leaves to the skillet with the vegetables, and cook for another minute.
- Add the glass noodles and shrimp to the pan, pour in the teriyaki sauce, and stir. Heat for 1–2 minutes and transfer to bowls. Sprinkle with green onions and toasted sesame seeds and serve immediately.
Garnish with toasted white sesame seeds and finely chopped green onions. Serve in shallow bowls with chopsticks or a fork, which is convenient for twisting the noodles like pasta.
For glass noodles with teriyaki sauce, you can use any shrimp, including tiger and king prawns. The dish can be prepared in the same way with other seafood, chicken, pork, or mushrooms.
Per 100 g: proteins 3.53 g (4.41% of daily value)
• fats 3.17 g (3.52%)
• carbohydrates 12.73 g (7.58%)
• kcal 93.49 (5.19%)
• sodium 291.20 mg (20.08%)
• total sugar 1.49 g (2.98%)
• EFA 0.47 g (2.35%)
• dietary fiber 0.73 g (2.43%)
A sweet and salty sauce, glossy and sticky, with that alluring fifth taste of umami—that's how we perceive teriyaki sauce. How do you make it at home, and what's the best way to serve it? Many people enjoy teriyaki dishes, but you don't have to go to a restaurant to get this favorite flavor; you can easily make it at home. First, let's explore its history, then the classic sauce recipe and its culinary uses.
Funchoza with champignon mushrooms in teriyaki sauce is a delicious vegan dish inspired by Asian traditions. Funchoza, also known as glass noodles, is made from mung bean starch, often with the addition of potato starch. It has a completely neutral flavor, but it absorbs all the sauces it's cooked in beautifully, infusing them with the flavors and aromas of other ingredients. Funchoza dishes are very quick to prepare, especially since the noodles themselves don't require boiling—they simply need to be steeped in boiling water and left for a few minutes until they plump up. Prepare funchoza with our recipe and savor the flavors of Asian cuisine.
Funchoza with shrimp and vegetables is a versatile dish: served cold, it can be a salad, or served hot, it's a wonderful main course. Best of all, it takes no more than half an hour to prepare, making our recipe a must-have for any modern cook. Funchoza is a truly versatile dish that pairs harmoniously with meat, poultry, fish, and vegetables. Therefore, using it as a base, you can customize the dish to suit your own taste preferences. Please note: sometimes funchoza does not require cooking, so carefully read the package instructions before cooking.