Composition / ingredients
Step-by-step cooking
Step 1:
How to make funchosa with shrimp and vegetables? To begin with, wash the large carrots, peel and chop them into small strips. To make the straws as uniform in size as possible, you can use a special vegetable grater. This way the dish will look neater. Heat the oil in a frying pan with high sides. And put the carrots to fry.
Step 2:
Meanwhile, wash the bell pepper, free it from seeds and partitions. Chop into small strips. And send it to the frying pan to fry carrots. Mix it up.
Step 3:
Wash the young zucchini zucchini and, using a grater or knife, chop it as well as shredded carrots. Transfer to the vegetables in a frying pan. Pour in the rice vinegar and soy sauce. Mix it up. Fry the vegetables for about 5-7 minutes, stirring occasionally. Focus on your stove.
Step 4:
Meanwhile, prepare the funchosa according to the instructions on the package. I just poured boiling water over mine and after seven minutes of brewing, I washed it with plenty of cold water to stop the cooking process and wash off unnecessary starch.
Step 5:
Once the vegetables are ready, sprinkle them with sesame seeds. Put the noodles in a frying pan and mix with the vegetables. She will just have time to warm up for serving.
Step 6:
Heat the vegetable oil in a clean frying pan. Peel the garlic and chop it into rings. Add the garlic to the frying pan to fry. Add pieces of chili pepper to it.
Step 7:
Once the garlic is browned, remove both it and the pepper from the pan. They will no longer be needed, since they have already done their job - flavored the oil. Put the thawed peeled shrimp in the pan. And fry them for a couple of minutes. Put noodles with vegetables on serving plates. Garnish with shrimp on top.
Because of my innate love for vegetables, I always add them to dishes in a fair amount. So in the end, I had a little less noodles than vegetables. But I love it so much.
You can also use kitchen scales and take vegetables in an exact 1:1 ratio with noodles or even less.
Vegetables for funchosa can be left half-cooked. That is, in the middle they can slightly crunch. This is absolutely normal. So they will remain more useful.
Bon appetit!
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
Caloric content of the products possible in the composition of the dish
- Canned shrimp - 81 kcal/100g
- Boiled shrimp - 95 kcal/100g
- Shrimps peeled frozen - 60 kcal/100g
- Fresh shrimp - 97 kcal/100g
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Soy sauce - 51 kcal/100g
- Vegetable oil - 873 kcal/100g
- Dried whole sesame seeds - 563 kcal/100g
- Shelled sesame seed - 582 kcal/100g
- Salt - 0 kcal/100g
- Chili pepper - 40 kcal/100g
- Rice vinegar - 20 kcal/100g
- Zucchini - 16 kcal/100g
- Glass noodles - 351 kcal/100g
