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Funchoza with chicken and cucumber

Author
Cookinero 26 Feb 2025
7580
Funchoza with chicken and cucumber

Funchoza with chicken and cucumber is an Asian dish made from starch noodles with meat, vegetables and spices. Sometimes these noodles are called "glass". During the cooking process, the product becomes transparent and takes on the color of the accompanying vegetables and seasonings in the recipe - carrots, bell peppers, soy sauce, spices. Funchoza can be served hot or cold. Cold noodles are used to make salads, which are a great cold appetizer even after a couple of days.

How to cook Funchoza with chicken and cucumber

Step 1

Funchoza with chicken and cucumber

Prepare the chicken fillet. Cut the onion into half rings, put it in a preheated frying pan with vegetable oil and fry. Cut the meat and add soy sauce. After a minute, put the pieces of fillet to the onion, continue frying for 15 minutes, stirring. Cut the carrots into thin strips and add to the meat, continue frying the ingredients.

Step 2

Funchoza with chicken and cucumber

Cut the bell pepper into strips. Once the carrots are soft, add them to the pan. Continue frying for another 5 minutes.

Step 3

Funchoza with chicken and cucumber

Prepare the funchose. Pour boiling water over the noodles for 7 minutes. Then throw them into a colander and let the water drain.

Step 4

Funchoza with chicken and cucumber

Add the fried meat with vegetables to the noodles. Add cucumbers cut into thin slices and finely chop the green onions. Mix the finished dish and taste for salt. Sprinkle sesame seeds on top.

Step 5

Funchoza with chicken and cucumber

Place the funchoza with chicken and cucumber in a salad bowl. Finely chop the parsley and cilantro, sprinkle the finished dish. Serve the fresh cherry tomato cut into halves with Korean noodles.

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

Yes, you can use shrimp, beef, or tofu as a substitute for chicken. Adjust cooking times accordingly for different proteins.
Store leftovers in an airtight container for up to 3 days. Reheat gently in a pan or microwave before serving.
Absolutely! Replace chicken with tofu or extra vegetables like mushrooms and zucchini. Use vegetarian soy sauce if needed.
Add chili flakes, sriracha, or diced fresh chili peppers when frying the vegetables for extra heat.
Yes, but store noodles and vegetables separately to prevent sogginess. Combine and reheat just before serving.
Swap bell peppers with zucchini, snap peas, or green beans for a different texture and flavor.
Rinse cooked noodles under cold water and toss with a little oil to keep them from clumping.
Freezing isn't recommended as the vegetables and noodles may become mushy upon thawing.
Pair with a light Asian slaw, steamed dumplings, or miso soup for a complete meal.

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