Funchoza with shrimps and vegetables
2 servings
20 minutes
Funchosa with shrimp and vegetables is an exquisite dish of Chinese cuisine that combines lightness and richness of flavors. Thin transparent rice noodles absorb the aroma of fresh vegetables and tender shrimp, creating a harmonious blend of textures and shades. Soy sauce adds zest to the dish, while garlic reveals its depth. Initially, such dishes appeared in Asia as a quick and nutritious way to satisfy hunger, and today funchosa with shrimp is a symbol of sophistication and balance. It can be served as a standalone dish or as part of a festive dinner, being delightful both warm and cold. The finishing touches—sesame seeds and fresh herbs—add elegance and lightness. It’s a wonderful option for lovers of healthy and tasty food.
1
Cut zucchini and pepper into strips, and slice the mushrooms.
- Courgette: 150 g
- Bell pepper: 50 g
- Button mushrooms: 2 pieces
2
Fry the vegetables in olive oil.
- Olive oil: 0.5 teaspoon
3
Boil the shrimp and add to the vegetables.
- Shrimp: 150 g
4
Pour in soy sauce and crush garlic through a garlic press. Simmer for 6-7 minutes.
- Soy sauce: 2 tablespoons
- Garlic: 1 clove
5
Soak the dry funchose in boiling water for 4 minutes, then rinse with cold water and add to the vegetables and shrimp. Mix well.
- Glass (cellophane) noodles: 35 g
6
Simmer for 2 minutes. Sprinkle with sesame and fresh herbs when serving.
