Pour boiling water over the funchoza and wait until it comes to readiness. Then rinse in cold water.
Fry the shrimps in olive oil with soy sauce added at the end.
Cut the peppers and fry in olive oil and garlic.
Put the shrimps in a bowl of funchose.
Wash the arugula, and cut the tomato into slices. Add to bowl.
Add bell pepper.
Mix gently. Place on lettuce leaves and serve. Funchose salad is ready.