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Funchoza with chicken and bell pepper

Author
Cookinero 9 Mar 2025
8630
Funchoza with chicken and bell pepper

Funchoza is a glass noodle made from bean starch. The advantages of funchoza are that it is versatile and quick to prepare. These noodles are usually cooked with vegetables and various seasonings. For a funchoza salad with chicken, bell peppers and carrots, the ingredients are fried in a frying pan. It turns out to be a quick lunch or dinner for the whole family.

How to cook Funchoza with chicken and bell pepper

Step 1

Funchoza with chicken and bell pepper

Start cooking. Peel the onion and remove the seeds from the pepper. Cut the chicken, onion, bell pepper, cucumbers and carrots into strips. Place the onion in a preheated frying pan and fry for 3-5 minutes. Add the chicken fillet. Fry, stirring, for 10 minutes. Place the carrots and bell peppers in the frying pan. Fry for another 3-5 minutes, stirring occasionally.

Step 2

Funchoza with chicken and bell pepper

Prepare the funchose. Pour boiling water over it for 5 minutes. Drain the water through a colander and rinse it with water.

Step 3

Funchoza with chicken and bell pepper

Make a salad. In a deep dish, mix the funchose, chicken, vegetables and cucumbers. Salt, pepper, add coriander and cool the dish. Let the salad sit for an hour.

Step 4

Funchoza with chicken and bell pepper

For an impressive presentation, place the salad in a beautiful dish and sprinkle the funchose with chicken and bell pepper with chopped green onions.

Funchoza with chicken and bell pepper - FAQ About Ingredients, Baking Time and Storage

Yes! You can replace chicken with shrimp, tofu, or thinly sliced beef for a different flavor. Adjust cooking times accordingly for your chosen protein.
Store it in an airtight container for up to 2 days. The texture may soften over time, so enjoy it fresh for the best results.
Absolutely! Omit the chicken and double the bell peppers or add mushrooms for a hearty vegetarian alternative. Use vegetable broth if needed for extra flavor.
Yes, ensure the funchose (glass noodles) is made from mung bean starch, which is naturally gluten-free. Double-check labels to avoid wheat-based variants.
After rinsing with cold water, toss the noodles lightly with a bit of sesame oil to keep them separated and glossy.
Try adding shredded cabbage, snap peas, or bean sprouts for extra crunch. Adjust cooking times for firmer veggies.
Freezing isn’t recommended, as the funchose and veggies will become mushy upon thawing. It’s best enjoyed fresh or refrigerated for short-term storage.
Add a drizzle of sriracha, a splash of soy sauce, or a sprinkle of crushed red pepper for heat. Garnish with toasted sesame seeds for extra flair.

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