Funchoza with chicken and vegetables
4 servings
40 minutes
Funchoza with chicken and vegetables is a traditional Asian dish made from glass bean noodles. Rice noodles are easy to prepare: pour boiling water over them for five minutes, then rinse under cold running water. Vegetables, roots, and meat for the filling are chopped into thin strips and fried in hot oil. The prepared ingredients are mixed and left to infuse. The dressing is very important in funchose: rice vinegar adds a slight sourness, and soy sauce colors the noodles an appetizing brown color. Funchose is a healthy alternative to classic pasta, as it does not contain gluten.
1
Cut the fillet into long slices. Fry on high heat, add spices. Add onion in half rings to the chicken and fry it.
- Chicken breast fillet: 500 g
- Onion: 2 heads
- Salt: to taste
- Ground black pepper: to taste
2
Prepare the funchose (bean noodles) as indicated on the package - soak in hot water for 5-7 minutes, then rinse with cool water.
- Glass (cellophane) noodles: 200 g
3
Cut the bell pepper (paprika is more aromatic) into strips. Grate the carrot on a Korean carrot grater or a regular coarse grater. Boil the green beans. Fry the green beans, carrot, and pepper until cooked, adding spices and finely chopped/crushed garlic.
- Bell pepper: 1 piece
- Carrot: 1 piece
- Green beans (string beans): 400 g
- Garlic: 1 clove
4
Mix the cooked chicken with onion, funchose, and vegetables in a large bowl. Season with rice vinegar (I think Sen-soy is the tastiest) and soy sauce.
- Rice vinegar: 50 ml
- Soy sauce: 50 ml
5
Let it sit for an hour. The dish can be served warm or cold.
