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Funchoza with Chicken, Vegetables, and Soy Sauce at Home

This dish comes from Asian cuisine. Funchoza is also called "glass" noodles because it is transparent both raw and cooked. It's a bland product, but it pairs wonderfully with many other ingredients, absorbing their flavors.

Funchoza is quite simple to cook. You don't even have to boil it; you can just hold it in boiling water for 5 minutes. In combination with other products, these noodles turn into a wonderful main course.

Ingredients

       
  • water – 1 liter;
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  • chicken breast – 300 g;
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  • vegetables (fresh cucumber, onion, carrot, and bell pepper) – 1 of each;
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  • funchoza – 200 g;
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  • sesame seeds – 1 tbsp.;
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  • ginger (root) – 1 tsp.;
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  • vegetable oil – 3 tbsp.;
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  • soy sauce – 5 tbsp.;
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  • ground black pepper – a pinch.

Preparation Steps

       
  1. Remove cartilage and membranes from the chicken breast. Rinse the meat under warm running water and use a paper towel to remove excess moisture. Now we need to cut the breast into cubes or rectangular bars.
    2.    
  2. Turn the heat to high on the stove. Next, pour a little vegetable oil into a frying pan and place it on the hot burner. When the oil heats up (this will take a few minutes), place the chopped chicken in the pan and fry until a golden crust appears (about 3 minutes).
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  3. Place the cooked chicken in a bowl and sprinkle it with ground pepper. Leave it for a while and move on to the other ingredients.
    4.    
  4. Peel the onion, take a sharp knife, and slice it into medium-thick half-rings.
    5.    
  5. Peel and wash the carrot and bell pepper in warm water. Grate the carrot on a coarse grater, and cut the pepper into strips.
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  6. Put the pan with oil back on the stove to heat up again. Fry the chopped bell pepper, carrot, and onion for 4 minutes. It's important that they remain crunchy, not soft. Place the fried vegetables in the bowl with the cooked chicken.
    7.    
  7. Now we need another, deeper container for the funchoza. A saucepan is perfect. Pour boiling water into it, cover it with a lid, and leave the saucepan with the funchoza for 5-6 minutes.
    8.    
  8. It should become transparent. When this happens (after 5-6 minutes), pour the contents of the saucepan into a colander. Hold it over the sink to drain the liquid.
    9.    
  9. To make the dish easier to eat, it's best to cut the noodles with scissors. Funchoza has quite long strands.
    10.    
  10. Move on to the vegetables. Wash the cucumber and remove excess moisture with a towel. It should be cut into small rectangles. Also wash and dry the ginger, remove the skin, and grate it on a fine grater until it becomes a paste.
    11.    
  11. Next, we need to pour soy sauce into a small container, add the minced ginger, and mix until uniform.
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  12. Assemble the finished dish. Place the slightly cooled funchoza into a bowl with the vegetables (bell pepper, carrot, and onion) and chicken. Add the cucumber and pour in a little soy sauce to give the dish some saltiness. Now all that's left is to sprinkle everything with sesame seeds, and it's ready. You can invite your guests to the table.
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