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Funchosa with shrimp and vegetables

Funchoza with Shrimp and Vegetables

Quick, easy, and delicious — perfect for a romantic dinner. Funchoza with shrimp and vegetables is just the thing to serve for a night in with someone you love. It pairs beautifully with wine and is satisfying yet light. And you can switch up the vegetables depending on the season and what you're in the mood for!

UnicornSteak

Recipe author

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Composition / ingredients

Servings:

Funchoza (glass noodles)

200

Carrot (Large)

Zucchini (Small)

Bell pepper (Red)

Vegetable oil

2.5

Shrimp (Peeled)

100

Garlic

Chili pepper

Salt

Soy sauce

Rice vinegar

Sesame seeds

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 4 g

Fats 16 % 6 g

Carbohydrates 73 % 27 g

165 kcal

GI: 25 / 75 / 0

Cooking method

Cooking time: 30 min

Step 1:

How do you make funchoza with shrimp and vegetables? Start by washing, peeling, and cutting the large carrot into thin matchsticks. To keep them as even as possible, use a julienne peeler or a mandoline — the dish will look tidier that way. Heat the oil in a high-sided skillet, then add the carrot and start it frying.
Step 2:

Meanwhile, wash the bell pepper and remove the seeds and ribs. Cut it into thin matchsticks and add it to the skillet with the carrot. Stir to combine.
Step 3:

Wash the young zucchini and, using a grater or knife, cut it into matchsticks just like the carrot. Add it to the vegetables in the skillet. Pour in the rice vinegar and soy sauce and stir. Fry the vegetables for about 5 to 7 minutes, stirring now and then. Keep an eye on your own stove and adjust as needed.
Step 4:

Meanwhile, prepare the glass noodles according to the package directions. I simply covered mine with boiling water, let them soak for seven minutes, then rinsed them well under plenty of cold water to stop the cooking and wash off the extra starch.
Step 5:

Once the vegetables are done, sprinkle them with sesame seeds. Add the noodles to the skillet and toss with the vegetables — they'll warm through just in time for serving.
Step 6:

Heat some vegetable oil in a clean skillet. Peel the garlic and slice it into rings. Add the garlic to the skillet to fry, along with a few pieces of chili pepper.
Step 7:

As soon as the garlic turns golden, remove both the garlic and the chili from the pan — they've done their job flavoring the oil and aren't needed anymore. Add the thawed, peeled shrimp to the skillet and fry for a couple of minutes. Plate the noodles and vegetables, then top each portion with the shrimp.

Because of my lifelong love of vegetables, I always pile them into my dishes. So in the end I had a little less noodle than vegetable — but that's how I like it. You can weigh things out on a kitchen scale for an exact 1:1 ratio of vegetables to noodles, or even less. The vegetables for funchoza can be left slightly underdone, with a bit of crunch in the middle. That's perfectly fine, and it keeps more of the nutrients intact. Enjoy!
Use an oil with a high smoke point for frying. Every oil is only healthy up to a certain temperature — its smoke point — beyond which it starts to burn and forms harmful compounds. Unrefined oils, with few exceptions, have a low smoke point: they're full of unfiltered particles that scorch quickly. Refined oils hold up better to heat and have a higher smoke point. If you're cooking in the oven, in a skillet, or on the grill, reach for a high-smoke-point oil. The most common ones are refined sunflower, olive, and grapeseed.