Funchoza with shrimps and vegetables

Description

Funchoza with shrimp and vegetables is a “chameleon” dish: when cold, it can play the role of a salad, and when hot, it is an excellent second course. What is nice, it will take no more than half an hour to prepare it, so our recipe will definitely come in handy for every modern housewife. Funchoza is generally a universal product that can be harmoniously combined with meat, poultry, fish, and vegetables. Therefore, taking it as a basis, you can prepare a dish based on your own taste preferences. Please note: sometimes funchose does not require cooking, so carefully study the instructions on the package before cooking.

Cooking

Step 1

Prepare the ingredients for the dish. Place funchoza in a bowl and cover with cold water. Leave for 10 minutes. Bring water to a boil in a separate saucepan and season with a little salt. Put the funchose and cook for 4 minutes.

Step 2

Throw the funchose into a colander and rinse with cold water. Boil shrimp in boiling salted water (2 minutes). Drain in a colander and leave until use.

Step 3

Wash the sweet pepper and cut into strips. Peel and wash carrots. Also cut into strips. Peel the garlic and pass through a press. Wash green onions and parsley, dry. Chop the onion coarsely. Strip the leaves from the parsley sprig.

Step 4

Heat vegetable oil in a frying pan. Put the peppers and carrots, fry on high heat for 3 minutes. Add shrimp. Fry 1 minute. Add garlic and green onions. Fry 1 minute.

Step 5

Pour in the sesame oil and soy sauce. Bring to a boil. Add funchose and heat for a minute. Sprinkle with sesame seeds and garnish with parsley before serving.