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Funchosa with pork meat and vegetables

Funchosa (Glass Noodles) with Pork and Vegetables

Delicious, original, light, family-friendly, and great any day! Funchosa with pork and vegetables is a tasty, good-looking salad for any occasion, and it's very simple to make. You can enjoy these glass noodles without worrying about your waistline — they're low in calories. And you can swap the vegetables to suit your own tastes.

Esenija

Recipe author

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Composition / ingredients

Servings:

Pork

300

Onion

Bell pepper

Carrot

Garlic

Soy sauce

Salt

Vegetable oil

Funchosa

200

Cucumber (fresh cucumber)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 6 g

Fats 29 % 12 g

Carbohydrates 57 % 24 g

208 kcal

GI: 29 / 71 / 0

Cooking method

Step 1:

How do you make funchosa with pork and vegetables? Get the ingredients on the list ready. I used pork neck, but any meat will work here: chicken breast, beef tenderloin, or veal. I had 100 grams of funchosa, but use 200 grams as the recipe calls for — it'll taste better. Wash and dry the vegetables.
Step 2:

If needed, thaw the pork by moving it to the bottom shelf of the refrigerator ahead of time. Rinse the meat, pat it dry with paper towels, and cut it into thin strips.
Step 3:

Put the pork strips in a bowl. Pour the soy sauce over them, stir, and let marinate for at least 3 hours.
Step 4:

Peel the carrot and grate it on a julienne (Korean carrot) grater. If you don't have one, use a regular medium grater.
Step 5:

Cut the washed bell pepper in half and remove the core with the seeds. Slice it thinly into matchsticks.
Step 6:

Peel the onion and garlic cloves and chop them finely.
Step 7:

Grate the washed fresh cucumber on a julienne grater or a medium grater. I didn't peel the cucumber, but if yours has a bitter skin, peel it.
Step 8:

Pour refined vegetable oil into a skillet and heat it. Add the meat and fry over medium heat, stirring constantly. I first covered it and let it stew, then fried it until done — about 10 minutes in all. Transfer it to a plate and let the meat cool.
Step 9:

Boil the noodles in plenty of water. Cook for exactly 5 minutes from the time it comes to a boil — no longer, or they'll turn out bland. Add 1 tbsp of vegetable oil to the cooking water so the noodles don't stick together. Drain the cooked noodles in a colander and let them cool.
Step 10:

In a hot skillet, fry the onion with the garlic, then add the carrot, stirring the vegetables constantly so they don't scorch.
Step 11:

Then quickly fry the sliced bell pepper. In a large enough bowl, combine the noodles, sautéed vegetables, meat, and cucumber. Taste and add more salt if you think it needs it, then sprinkle with sesame seeds. Our salad is ready. So tasty! Serve it with wine, tea, or juice.

To keep your eyes from stinging when you cut onions, rinse the onion and the knife with cold water. Your cutting board won't pick up the oniony smell if you rub it with a piece of lemon before slicing.
When you add soy sauce, keep in mind that it's quite salty. Cut back on the total amount of salt, or you risk over-seasoning the dish.
Use an oil with a high smoke point for frying! Every oil is good only up to a certain temperature — its smoke point, beyond which it begins to burn and form toxic compounds, including carcinogens. Unrefined oils, with rare exceptions, have a low smoke point; they contain lots of unfiltered organic particles that quickly start to burn. Refined oils stand up to heat better and have a higher smoke point. If you're going to cook in the oven, in a skillet, or on the grill, make sure you use an oil with a high smoke point. The most common high-smoke-point oils are refined sunflower, olive, and grapeseed oil.