Funchoza with chicken: recipes for funchoza at home

Sometimes you want to add light food to your diet, with some unusual addition. Funchoza with chicken and vegetables, the simplest of all exotic appetizers. Only in recipes is it the main ingredient, which is supplemented with meat, mushrooms, and vegetables.

Amazing noodles came to us from Asian cuisine. In everyday life it is called glass or starch. And all because after cooking it takes on a translucent appearance. It is made from mung bean starch, and less commonly from corn and potato starch. Used in soups, more often in salads, appetizers.

Boiled noodle strings are elastic, keep their shape and do not stick together. Salads using it look original. Funchose is also valued because it does not have its own distinct taste and goes well with vegetables. It easily absorbs the aroma of spices and seasonings, emphasizing the main taste of food. What snacks can you prepare for dinner at home?

Asian dishes may seem difficult to prepare. This appetizer is made for once or twice. When you add meat or seafood, you get a hearty and flavorful snack. If you want, serve it as a warm salad. Can be prepared as a full main course (with meat and vegetables) or a hearty snack.

To prevent the food from being bland, season it with ginger, garlic, and soy sauce. Sesame seeds add piquancy, chopped herbs will also not be superfluous. I suggest you get acquainted with several options.

Funchoza with chicken and vegetables - recipe with soy sauce

Delicious funchose with chicken can be served as an independent dish. It turns out quite satisfying. It is adjacent to meat and vegetables. But without seasoning, the food is completely bland, because the noodles have no distinct taste. But that's what's good about her.

We can show our imagination and give it the taste we want. Just like in this recipe. You can add ground cilantro or fresh leaves. Pepper and paprika add a spicy aroma. Dill and garlic - a lot of taste sensations. When mixed with soy sauce, the seasonings provide an explosive taste experience.

What we need:

200 g funchose;
400 g chicken breast;
1 onion;
1 bell pepper;
1-2 carrots (depending on the size of the fruit);
2 cucumbers;
1 tomato;
100 ml vegetable oil;
1 tbsp. l. soy sauce;
2 tsp. Sahara;
1 tsp ground cilantro;
1 tsp. paprika;
2-3 cloves of garlic;
pepper, salt;
green leaves of dill and cilantro (optional);

How we will cook:

Step 1. Place dry noodles in boiling water and use a spatula to deepen them so that they are all covered with water. Close the lid and leave for 4-5 minutes. During this time, the vermicelli will steam and become translucent. Then put it in a colander to drain the water.

Transfer the product to a bowl. Since funchose is very long and inconvenient to eat, I recommend cutting the long fibers with scissors.

Step 2. Cut the chicken breast into strips. Transfer to a bowl. Add garlic, passed through a press. Let's pepper it a little. Add a tablespoon of soy sauce and set aside to marinate.

Step 3. Chop vegetables for frying. Onions - in half rings, bell peppers and carrots - in strips.

Step 4. Transfer the chicken to a heated frying pan with vegetable oil. Fry while stirring for 2-3 minutes. Add a teaspoon of sugar.

To ensure that the pieces of meat are covered with an appetizing crust and remain juicy inside, frying is carried out over high heat.

We add onions to the meat, and then carrots and peppers. Mix. Sprinkle a teaspoon of cilantro and paprika. Squeeze out another clove of garlic and add some salt.

Step 5. Combine meat with noodles. Cut fresh cucumbers and tomatoes into strips. Add chopped greens (cilantro leaves and dill).

You can leave the food for a few minutes, covering it with a lid. During this time, all components will exchange their tastes, feed on each other, and it will be very tasty. Transfer the finished appetizer to a serving plate.

Chicken with funchose in sweet and sour sauce

Ingredients

For the sweet and sour sauce

Sourish fruit juice (fresh) – ½ cup;
Garlic – 3 cloves;
Onions – 1 pc.;
Ginger root – 1 pc.;
Vegetable oil – 2 tbsp;
Ketchup or tomato paste – 1 tbsp;
Soy sauce – 2 tbsp;
Brown sugar – 1.5 tbsp;
Purified water – 2 tbsp;
Starch – 1 tbsp;
Vinegar – 1 tbsp.

For funchose

Glass noodles – 300 g;
Chicken meat – 300 g;
Onion – 1 head;
Salt - to taste;
Black pepper - to taste.

How to prepare funchose in sauce in a slow cooker

Making sauce for funchose with chicken

First, let's prepare the sauce for our Asian dish so that the noodles will have a pleasant sourness, but at the same time have a pleasant sweetish taste. For this we will also use a slow cooker.
Chop the garlic cloves and onion, trying to chop the vegetables as finely as possible. Grate the ginger root on a fine grater.
Pour vegetable oil into the multicooker bowl, lower the chopped ingredients and set the “Frying” mode, selecting 10 minutes.
After this, pour table vinegar, fruit juice, soy sauce and ketchup into the multicooker bowl, then add sugar and stir the ingredients, then select the “Stew” mode for another 10 minutes.
Separately dilute the starch in water, slowly pour it into our homemade sweet and sour sauce, close the lid and simmer for about 10 minutes.

Preparing noodles for the dish

Now let's get to the noodles. Peel the onion head, chop it into cubes and place it in a multicooker bowl along with vegetable oil for frying.
After that, we put the meat into the bowl: cut it into beautiful strips of medium length and width, set the “Stewing” program for 1 hour, pouring an incomplete glass of purified water into the bowl.
Prepare thin glass noodles separately by simply pouring boiling water over them for 7-9 minutes and then draining them in a colander.

Cooking funchose with chicken, vegetables and mushrooms

If you are a fan of Asian cuisine, then you will definitely like the recipe for funchose with chicken and mushrooms. The food turns out so satisfying that it can completely replace a full lunch. Judge for yourself, it contains not only meat, but also oyster mushrooms, which are not inferior in calorie content to chicken.

Vegetables used include celery, carrots and shallots. The vegetable component can always be replaced at your own discretion. Soy sauce is an indispensable ingredient in the dish and there are many different seasonings...

Ingredients:

200 g glass noodles;
250 g chicken meat;
120 g mushrooms (you can take any);
120 g carrots;
1 onion;
120 g stalk celery;
a bunch of fresh cilantro;
a bunch of green onions;
10 g ginger root;
3-4 cloves of garlic;
chilli;

For the sauce:

2 tbsp. soy sauce;
1 tbsp. l. sesame oil;
2 hrs. l. oyster sauce;
1/2 tbsp. l. Sahara;
1 tbsp. l. lemon juice;
1/4 tsp. chili pepper;
1/4 tsp. dried garlic;
1 tsp. coriander;
30 ml water;
salt and pepper to taste;

Preparation:

1. Fill the noodles in a saucepan with plain, cold water. We bend it with our hands and immerse it in water. While we prepare the rest of the ingredients, it will become soft. This method was described in the instructions. You brew your noodles the way it says on the package.

2. Cut the chicken breast into strips. Thin, long plates will cook very quickly. Cut the green onions and cilantro leaves in advance. Cut the stem celery and oyster mushroom into small pieces. Using a grater, grate the carrots into long thin strips.

Don't forget to prepare shallots, garlic, pepper. We also turn the ginger root into thin strips. We place all the chopped products in a certain order on a plate so that later it is convenient to take them when frying.

3. Now, let's prepare the dressing. Add sesame oil and oyster sauce to the soy sauce. If you do not have such a product on sale, simply exclude it from the composition. Add lemon juice, sugar, dry spices. Sprinkle with a little pepper. Add some water and stir.

4. Heat some oil in a frying pan. Add onion, ginger, hot pepper and garlic to it. Fry quickly over high heat to release the aromas. Now, add the chicken fillet. Stirring, fry it for 3 minutes.

Asian cuisine requires that vegetables, after hot processing, be half-raw, with a crunch.

Afterwards, add the rest of the vegetables and mushrooms. We extinguish them slightly. You can’t bring it to a consistency so that everything falls apart. Frying takes 3-4 minutes.

5. The vegetables have softened a little and released the juice. Move them to one side of the pan. Place softened funchose on the second half.

First, you should drain the water from it and cut the long threads into short ones with scissors. To make it convenient to eat.

Move the noodles down to the bottom of the pan, and the vegetables up. Pour in prepared dressing with soy sauce. We turn the fire to low. Close the lid for 2 minutes. Afterwards, mix again and keep covered for 2-3 minutes. The noodles cook quickly, so it’s important not to overcook.

Turn off the fire. Add chopped greens and mix everything again. Transfer the finished food to a serving plate. The kitchen is immediately filled with delicious aromas.

Recipe for funchose with chicken and vegetables with teriyaki sauce

The meat goes well with teriyaki sauce. Funchoza with chicken and vegetables acquires a light sweetish taste. The meat underneath becomes more tender and juicy. When preparing dishes, the sauce is used both as a dressing and as a marinade. In our recipe it is used for dressing.

For those who don’t like sweetish notes, teriyaki is mixed with soy sauce - tart and salty, as in this version. The result is a very tasty and vibrant dish. You can prepare the sauce at home yourself, or buy it ready-made in the store.

Components:

400 g chicken fillet;
200 g funchose;
200 g green beans;
1 onion;
1 carrot;
1 sweet pepper;
1.5 tbsp. l. soy sauce;
1.5 tbsp. l. teriyaki sauce;
2 cloves of garlic;
salt to taste;

Preparation:

1. Boil green beans in salted water. The vegetable can be taken either fresh or frozen. Place the funchose in a pan with boiling water for 4-5 minutes, then drain the water.

2. Cut the chicken breast into narrow strips and fry in vegetable oil. Add onion, cut into half rings. Next - bell peppers and carrots, cut into strips. For flavor, add chopped garlic cloves. Fry for another 3-4 minutes.

3. Add soy sauce and teriyaki to the pan. Next, we send glass vermicelli and boiled beans. Mix the contents.

Place the finished appetizer on a serving dish and serve. It can be eaten either hot or chilled.

Funchoza with soy sauce and chicken fillet: recipe in a slow cooker

Ingredients

Chicken fillet – 400 g + –
Carrots - 2 pcs. + —
Onions - 2 pcs. + —
Bell pepper - 1 pc. + —
Funchoza – 200 g + –
Purified water – 700 ml + –
Vegetable oil - 5 tbsp. + —
Soy sauce - 10 tbsp. + —
Black pepper - to taste + -

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How to cook funchose with chicken in a slow cooker

Chop the chicken fillet into small cubes or strips.
Grate one carrot on a medium grater so that it becomes part of the gravy during the cooking process.
Chop the second carrot into circles of medium thickness.
Peel the bell pepper and cut it into cubes.
Peel the onion, rinse under the tap and chop finely.
We put our chicken and chopped vegetables into the multicooker, add pepper to taste, and season with soy sauce.
Fill the ingredients with water and set the multicooker to “Stew” mode for 1 hour.
After the allotted time, open the multicooker, lower our noodles into the meat and vegetables, again select the “Stew” mode and finish cooking the dish for another 10 minutes.

We remove the finished funchose from the multicooker, taste for salt and spices, add pepper if necessary, mix and invite the family to help themselves.

A simple recipe for funchose salad with chicken and bell pepper

You probably already realized that funchose with chicken can be combined with any vegetables. Cooking always comes down to frying meat and vegetables, lightly boiling noodles. It’s not complete without spicy soy sauce, which binds all the components together.

Bell peppers add their own unique flavor to this dish. It is very juicy and some cooks roast it separately from other fruits so that it does not lose its natural crunch. Even in hot food with glass noodles, vegetables should have a little crunch.

What you will need:

1 pack of funchose (200 g);
400 g chicken meat;
1 bell pepper;
1 onion;
1 carrot;
2 cucumbers;
2 cloves of garlic;
100 ml. vegetable oil;
60 ml. soy sauce;
salt, pepper to taste;

How to cook:

Pour boiling water over the funchose and leave for 10 minutes. After time has passed, drain the water.

Noodles are mistakenly called rice noodles. But rice flour turns white when cooked, just like spaghetti. And starch is translucent and almost does not boil.

Pour oil into a frying pan and fry the pieces of meat. Add onion, cut into rings. Place bell peppers and carrots, cut into strips, into a frying pan. Fry over high heat for 2-3 minutes. Salt and pepper.

Add a couple of cloves of chopped garlic and fresh cucumber slices to the frying. Transfer the funchose from the bowl. Pour in soy sauce and stir.

It's time to serve the hot dish. However, it is just as tasty when cold. You can sprinkle with sesame seeds before serving.

Salad with funchose, bell pepper and chicken

Ingredients

Smoked chicken – 300 g + –
Dry funchoza – 100 g + –
Bell pepper - 1 pc. + —
Carrots - 2 pcs. + —
Onion - 1 pc. + —
Garlic – 3 cloves + –
Salt - to taste + -
Vegetable oil - for frying + -

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How to prepare funchose salad with chicken and vegetables at home

A spicy chicken salad with funchose and paprika can be prepared in just a few minutes. It will be an unusual addition to the traditional diet and will appeal even to those who prefer European cuisine.

Peel the onions and chop them into thin half rings. If the tuber was large, you can first cut it into quarters.
Peel the carrots and cut into long strips. If you have a grater for preparing carrots in Korean, it will be convenient to use it.
Wash the bell pepper, dry it, remove the seeds. Cut the peppers, like carrots, into long strips.

If you take peppers of different colors, the salad with funchose will look more elegant.

Peel the garlic and chop it with a knife or using a press.
Pour a small amount of vegetable oil into the frying pan and heat it up.
Add the garlic and fry for about 30 seconds, stirring constantly. It should not darken - just give a characteristic smell.
Immediately add the onion and fry until translucent.
Now the carrots: mix them too and leave on the fire for a couple of minutes.
The last ingredient is bell pepper. As soon as it stops sizzling and becomes soft, the vegetables can be removed from the stove. If desired, add salt and leave to cool to room temperature.
At this time, put a large pan of salted water on the stove. As soon as it boils, immediately add funchose. Cook for 4 minutes and then drain in a colander. The noodles will become translucent. If necessary, cut it, and then add it to the vegetables and stir so that it is saturated with their aromas.
We remove the skin and bones from the chicken - we only need the fillet. Any part of the bird is suitable for the salad: breast, thigh or all together. Cut into small pieces.

Mix all ingredients and serve immediately. The salad will be good both warm and cold.

Those who like a more piquant taste will surely like the recipe for Asian chicken salad with funchose. It is also simple and quick to prepare, and the result will appeal to all lovers of spicy oriental dishes.

Funchose salad with chicken and vegetables in Korean

To prepare funchoza in Korean, you will need more time and patience. Because here, the process of frying meat and vegetables separately is provided. So that their tastes do not mix in the finished food.

Funchoza becomes transparent after heat treatment. It does not stick together when finished and always looks beautiful and appetizing. In addition to the main ingredients, an egg is added to the dish. You just have to try how tasty it will be.

Ingredients:

150-200 g funchose;
300 g chicken;
1 carrot;
1 cucumber;
1 onion;
1 egg;
1 bell pepper;
5 cloves of garlic;
a bunch of green cilantro;
2 tsp. unjute seeds;
1 tbsp. l. capsicums;
1 tsp. coriander;
1 tsp Sahara;
1 tsp. salt;
1 tsp. vinegar (70%);
5 tbsp. l. soy sauce;
red and black pepper to taste;

Preparation:

Pour boiling water over the funchose and leave for 5-6 minutes. Drain the water and rinse under running cold water. The starch from the surface of the threads is washed off and it takes on a glassy appearance.

We cut all products. Three carrots on a grater. Cut the bell pepper into strips, the cucumber into half slices, and the onion into half rings. Chicken breast - strips.

Break the egg into a bowl, add a little salt and beat until light bubbles form. Pour the mixture into a hot frying pan greased with oil. Frying the egg pancake. Set it aside to cool.

Place the frying pan on the fire, pour in 2 tablespoons of vegetable oil and begin to fry the vegetables.

Fry over high heat, stirring constantly. Vegetables should be golden brown on top and raw inside.

First, fry the carrots. Half-raw, transfer it to a bowl with funchose. Next come bell peppers, cucumbers and onions.

Add chicken meat to the fried onions. While stirring, bring it to readiness. Add a little salt. While it is fried, cut the egg pancake and also add it to the bowl with the funchose.

Grind 2 teaspoons of roasted sesame seeds in a mortar. They can be replaced with sesame oil. Chop the green cilantro leaves and place them in a bowl.

Add garlic, squeezed through a press, and ground paparka. Sprinkle a little red and black pepper. Don't forget to add a spoonful of sugar. And now we add the last ingredients - soy sauce and acetic acid.

Mix the salad and place on a serving plate. It turns out moderately spicy, spicy notes of sesame mixed with the smell of garlic and cilantro. The noodles absorbed all the flavors. It’s so delicious that it’s impossible to stop eating.

Video on how to cook funchose with chicken, pepper and eggplant

Delicious funchose is made with chicken meat. An excellent and healthy dish to diversify your diet. It’s easy to prepare, and this salad is eaten quickly and with pleasure. Its high nutritional value is surprisingly combined with low calorie content.

By adding bell pepper and eggplant, the food opens up with new flavor nuances. Once you try it just once, it will take a permanent place in your kitchen.

What you will need:

300 g chicken meat;
200 g funchose;
1 large eggplant;
1 pepper;
3-4 cloves of garlic;
1/2 tsp paprika;
1/2 tsp. curry;
2-3 tbsp. l. soy sauce;
1 tbsp. l. teriyaki sauce;
salt, pepper to taste;

For more details on how to prepare the dish, watch the video:

Funchoza with chicken and vegetables is a delicious dish. The combination of noodles with chicken meat and additives makes it satisfying. Spices and seasonings add a piquant aroma and freshness to vegetables. All the details of preparation are given in the description. The photographs presented will help you decide and choose a snack.

Serve hot or cold, as you like. If you want to diversify your diet, choose the recipe you like and delight yourself and your loved ones with piquant exotica.