1. To prepare squid. If squid is frozen, pre-thaw them naturally. Clean the squid from "skins" and different tit. Dry on a paper towel, then cut into strips. 2. Peel the carrot and cut into strips. 3. Pepper cut in half, remove the stalk and seeds. Then, too, cut into strips. 4. To prepare funchoza (thin rice noodles) according to package instructions.

Put the pan on a high heat, pour olive oil. As the oil heats up, put in a pan large clove of garlic, cut it first into several pieces. Fry the garlic until Golden brown, then removed the garlic from the pan (the garlic can be thrown out).

Put in the pan carrot, fire little less. Stirring to bring the carrots until soft. Add salt and pepper (black ground) to taste. The fire is not turned off, the pan is not removed, continue to cook further.

Add to the carrots bell pepper, stir and continue roasting. After 3-4 minutes pour into pan with dry white wine, increase heat and quickly stir contents of the pan, bring to the evaporation of the wine.

Fire again slightly lower, and put in the pan the squid. Mix and cook for 3-4 minutes.

And the final stage is to spread in the pan funchoza. Cellophane needs to warm up, soak in the separated pan juice and evenly to mix with squid and vegetables. To do this several times to gently mix everything together, funchoza it must be like to raise. After 5 minutes (approximately) plate off the pan to remove.

Serve hot.