Funchoza is an oriental noodle that is gaining special popularity recently in our area. Funchoza with chicken and vegetables can be a full dinner or one of the salads at a family feast.
Material Content:
Funchoza with chicken and vegetables - a classic recipe
You will need:
● chicken fillet - half a kilo;
● the same amount of green beans;
● funchose noodles - packaging per 200 g;
● a pair of onion heads;
● carrots and pods of bell pepper;
● a couple of spoons of rice vinegar;
● the same amount of soy sauce;
● salt and ground pepper;
● garlic clove.
Description of the preparation for this recipe:
1. Rinse the meat, cut into slices. Heat the oil and fry the slices in it until the first golden brown. Sprinkle with spices.
2. Peel and chop the onion in the form of thin half rings, put them in the chicken and cook for 2 minutes.
3. Prepare the noodles in the traditional way described in the instructions on the package.
4. Peel the remaining vegetables, rinse. Remove seeds from peppers and cut into the style of the whole dish - with straws. Grind carrots with a nozzle for Korean carrots, and if it is not, an ordinary large one will do.
5. Boil water. Boil the beans in it for 3 - 5 minutes.
6. Put chicken and carrots to the chicken, cook for 5 - 7 minutes, stirring occasionally. The fire should be of medium power.
7.Grate other products with garlic, salt them, put beans and cook for another 5 minutes. Add some spices.
8. Combine the resulting mass with meat pieces and mix well. Put out 2 - 3 minutes.
9. In a deep bowl, mix all prepared parts.
It remains to make a dressing by combining the sauce with vinegar, and pour it into the finished dish. Leave for an hour. This dish is incredibly tasty even after cooling.
On a note. If you cut the finished noodles smaller, the mass will be easier to mix.
Dietary cooking option
The diet recipe consists of:
● 100 g of funchose;
● half chicken skinless;
● garlic clove;
● vegetable trio - carrots, onions, peppers;
● feathers of green onions;
● pairs of cucumbers;
● spoons of sesame seeds;
● a spoonful of oil, vinegar and soy sauce;
● pinches of ginger.
Description of the diet recipe:
1. Wash vegetables, peel and remove seeds, if any. Cut off the extreme ends with a cucumber - they can be bitter.
2. Cut the pepper and onion into small pieces, but not very finely. Finely grate the carrot. Grate or compress the garlic.
3. Put the vegetables in hot oil and sauté them under the lid for 2 to 3 minutes - this will make juice stand out faster. Then remove the lid, season the ingredients and continue cooking for 5 to 7 minutes.
4. Steam the funchose for 5 minutes, rinse thoroughly.
5. Rinse and boil the fillet. Break the prepared meat into fibers or cut into small cubes.
6. Prepare a dressing of sesame, sauce and vinegar.
7. Cut the cucumber into thin strips and put into a large bowl. Add funchose, cooked vegetables, dressing and finely chopped green feathers to it. Stir and let it soak for a quarter of an hour.
With Teriyaki Sauce
A dish prepared with Teriyaki sauce has a special piquancy:
● funchose noodles - 200 g;
● breast - 1 medium, about 500 g;
● sweet yellow pepper;
● onion - 1 head;
● leek - ½ stalk;
● cherry - 7 berries;
● salt - ½ tsp;
● vegetable oil - half a glass;
● Teriyaki - 3 tbsp. l .;
● garlic - 3 cloves;
● ground pepper, sesame seeds.
Step by step description:
1. Chicken cut into pieces, about 2x5 cm.
2. Wash the vegetables. Cut the cherry into halves, pepper and carrot into strips, leek into rings. Regular onions can be chopped with a blender to a pulp state.
3. Cook the noodles in the same way as usual.
4. Sauté vegetables in hot oil for 2 to 3 minutes.
5. Then we spread the chicken into the mass, season it, salt, add the sesame seeds and squeeze the garlic. Mix everything well and cook another 10 minutes - 5 minutes under the lid and 5 without it.
It remains to put the noodles to the contents of the stewpan, pour Teriyaki dish, mix with a spatula and simmer for another 2 minutes. Insist ¼ hours before use.
Salad with funchose, chicken and vegetables
● 150 g of funchose;
● 200 g filet;
● 150 g of bell pepper;
● 150 g carrots;
● 150 g of onion;
● 150 g of fresh cucumber;
● 5 tbsp. l soy sauce;
● 3 pinches of salt;
● 1 tbsp. l vegetable oil;
● 2 pinches of pepper.
Step by step salad preparation:
1. Peel the onion from the husk, finely chop and fry in oil until a golden, delicious shade appears. Then we lay out the washed fillet, cut into small strips, and continue to cook everything together for a few more minutes.
2. Pour in the sauce, mix with a spatula so that the meat sticks do not stick together during the frying process, and leave for another 5 minutes. In general, the chicken will cook for 10 to 15 minutes.
3. Cook the noodles in a classic way.
4. We clean the carrots and peppercorns, cut them in the style of Korean cuisine (straws) and sauté separately from other products.
5. Rinse cucumbers, chop with a thin straw and put in a salad bowl. We attach the finished chicken and onion mass and stewed vegetables, do not forget about the noodles. Season with spices. If desired, you can add a little sauce.
On a note. In Korean cuisine, it is customary to cut products into thin strips. According to this principle, it is recommended to cook this salad.
With mushrooms
For a dish for 4 people should take:
● 50 g of noodles;
● 100 g of chicken without bone and skin;
● onion head and one carrot;
● ⅓ sweet pepper fruit;
● 2 medium champignons;
● 2 tbsp. l vegetable oil (as little as possible, according to personal preference);
● 1 tbsp. l soy sauce;
● salt and pepper to taste.
Cooking a hearty salad is as follows:
1. First of all, all products are thoroughly washed and cleaned accordingly. Then they need to be cut into strips as thin as possible.
2. The first to fry the onions (1 - 2 minutes), after, attach the chicken (another 5 - 7 minutes), put the remaining chopped components. Cook until vegetables are softened and mushrooms are reduced in size.
3. Meanwhile, cook the noodles, steaming it for 5 - 7 minutes.
4. Dressing: combine the sauce, salt and spices.
Care must be taken with salt, as the sauce itself is brackish.
5. Stir in a salad bowl all the components and fill with dressing.
Cooking in a slow cooker
● 400 g chicken fillet;
● 200 g of onion;
● 200 g carrots;
● 300 g of pepper;
● 200 g noodles;
● 6 tbsp. l oils;
● 750 ml of water;
● 3 tbsp. l soy sauce;
● 2 pinches of turmeric;
● a pinch of ground ginger and pepper.
The description of the dish is as follows:
1. Rinse the chicken, cut into 2x3 cm slices.
2. Peel the carrots. Cut half the whole carrot into thin circles, rub the rest coarsely to prepare a thick sauce.
3. Peel and chop the onion with a blender or chop finely.
4. Rinse the pepper, remove the seeds from it and cut the pulp into medium-sized cubes.
5. Chicken pieces mixed with vegetables, put in a multi-cooker bowl, pour with sauce and water, add spices and mix everything thoroughly.
6. Turn on the “Extinguishing” program and set the timer for 1 hour. A quarter hour before ready to put funchose. If you missed the time, you can simply add another 15 minutes.
Korean style soy sauce
Korean style chicken noodles with vegetables and soy sauce - original spicy appetizer:
● 2 peppers;
● 200 g of funchose;
● 300 g of chicken;
● 3 garlic cloves;
● 3 tbsp. l olive oil;
● 1 carrot;
● 2 cucumbers;
● 3 tbsp. l soy sauce;
● 2 tsp set of spices for Korean carrots.
Description of the preparation of spicy snacks:
1. Funchozu boil the classic method.
2. Cook the chicken, then cool and cut into cubes.
3. Peel the vegetables, rinse in water and grind with approximately the same straw. You can use a grater for Korean dishes - it will look very beautiful.
4. Combine pressed garlic, oil, and a selection of spices for seasoning. The composition of the latter can be adjusted to your liking.
5. Mix the ingredients very well so that the marinade is evenly distributed over all products.
The dish is enough to infuse for 2 hours so that all the ingredients are well marinated.
