Funchoza with seafood and vegetables

If you love or want to try funchose, then this cooking option will not disappoint you. The dish is prepared quickly and easily. While seafood is marinated and funchose is steamed, fry bell peppers, carrots, onions and garlic. Then add seafood and funchose to the vegetables, and keep it on fire for a minute. We get a delicious, light dish with a bright taste.

Ingredients

• Funchoza - 50 g
• Boiled-frozen seafood (sea cocktail) - 180 g
• Bulgarian red pepper - 150 g (1 pc.)
• Carrots - 80 g (1 small)
• Onions - 80 g (0.5 pcs.)
• Garlic - 3 cloves
• Soy sauce - 50 ml
• Salt to taste
• Ground black pepper - a pinch
• Vegetable oil - 3 tbsp. spoons

Directions

1. Prepare all products according to the list. You will also need 200 ml of boiling water.
2. Boiled-frozen seafood must be defrosted in advance. I use a seafood cocktail that includes mussels, shrimp, squid and octopuses. The composition can be any, the main thing is high-quality seafood.
3. Peel the onion and garlic.
4. Add soy sauce to seafood, mix and leave for 10 minutes.
5. Peel and wash carrots. Pepper to remove seeds and stalks.
6. Cut the onion into thin feathers, pepper and carrots into thin strips, pass the garlic through a press.
7. Transfer the funchoza to a bowl.
8. Pour boiling water over the funchose and leave for 4-5 minutes (not worth it anymore, otherwise the noodles will become boiled).
9. Heat oil in a frying pan, put carrots, onions, peppers and garlic. Fry for 4-5 minutes over low heat, until tender (vegetables should be soft).
10. After a while, drain the water, throw the funchose onto a sieve.
11. Put funchose and seafood with soy sauce in a frying pan with vegetables. Add salt and a pinch of pepper.
12. Stir and heat the contents of the pan for a minute.
13. Put funchose on plates and serve.
14. Bon Appetit!