Funchoza With Mussels - A Step By Step Recipe With A Photo
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Video: Funchoza With Mussels - A Step By Step Recipe With A Photo
Asian cuisine is so varied and rich that it is impossible to single out any main dishes. You can only choose your favorite and most delicious dishes. Funchoza with mussels is one of those.
Cooking description:
The second name for funchose is glass noodles. Of course, she got this name because of her appearance. It is transparent in appearance, like glass, cooks very quickly, has a neutral taste and goes well with seafood as a side dish. Today I will tell you an interesting recipe for how to cook funchose with mussels. The original recipe uses rice vinegar, but unfortunately I didn't have it, so I replaced it with dry white wine. This does not in the least affect the taste, it turns out to be unusually tasty and satisfying.
Purpose: Quickly
Main ingredient: Fish and seafood / Seafood / Mussels and scallops / Funchoza
Dish: Hot dishes / Salty
Cuisine geography: Thai / Asian
Ingredients:
- Mussels - 450 Grams
- Ginger - 20 Grams
- Onion - 1 Piece
- Garlic - 4 Cloves
- Chili Pepper - 2 Pieces
- Green Onions - 2 Pieces
- Parsley - 1/2 Bunch
- Soy sauce - 6 Tbsp. spoons
- Dry white wine - 1/2 Glass
- Chicken broth - 1/2 Cup
- Ground black pepper - 1/2 Teaspoon
- Vegetable oil - 6 Art. spoons
- Funchoza - 200 Grams
Servings: 4
How to cook "Funchoza with mussels"
Peel the inside of the mussels and rinse well. Wash, peel and chop vegetables and herbs. Ginger and garlic - in thin slices, onion - in small cubes, finely chop the greens. Dip the funchoza in a deep bowl of room temperature water to swell for 7-10 minutes. Then pat it dry with a paper towel. Pour oil into the wok and sauté the ginger, onions, garlic and chili until golden brown. When everything is browned, add soy sauce, wine, black pepper and broth. Add the mussels next and continue to cook, stirring occasionally, for 5 minutes over medium heat. When everything is heated, and the mussels give their taste and aroma, add the prepared noodles and fry for 5 minutes. Sprinkle with chopped herbs on top and serve.
