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Salad with Funchoza and Chicken
Instructions
I prepare all the ingredients needed to make the salad of funchoza with chicken and vegetables.
I peel the onion and chop it finely. The onion should be small.
I rinse the chicken breast and pat it dry. I cut the chicken breast into strips.
I also cut the fresh cucumber into thin strips.
I heat the vegetable oil in a pan and add the onion to it. I fry it until translucent.
Then I add the chicken fillet to the pan and fry it over medium-high heat, stirring often, until the strips of fillet are browned.
Now I add the mix of frozen vegetables to the pan. I salt it, bearing in mind that I will not salt the funchoza while it cooks, and I also pepper to taste. If you are using fresh vegetables, you should add them to the chicken earlier, without waiting for it to brown – they need more time to cook.
I fry the vegetables with the chicken until done.
I cook the funchoza according to the instructions on the package. I lowered 100 g of funchoza into boiling water and boiled it for 6 minutes, then drained it in a colander and rinsed it with cold water. Sometimes it is enough simply to pour boiling water over the funchoza for 5–7 minutes and then drain it – always read the instructions on each package.
In a large salad bowl, I combine the fried chicken and vegetables, the funchoza and the fresh cucumber. I mix everything well.
The salad with funchoza and chicken is ready. You can serve it straight away, but you can also leave it for a few hours – then the flavour will be even brighter and richer.Bon appétit!
Tips
- 1
MEDIUM-HIGH HEAT FOR THE CHICKEN – a quick fry "seals in" the juices. Over low heat the chicken ends up with a "boiled" texture.
- 2
RINSE THE FUNCHOZA WITH COLD WATER – it stops the cooking and the noodles will not "stick together". Without rinsing it turns out "clumpy".
- 3
FRESH VEGETABLES GO INTO THE PAN EARLIER. Frozen ones fry faster, while fresh ones need more time to cook.
- 4
ADD THE CUCUMBER AT THE END – fresh and crisp. If you fry it with everything else, it will "weep" and lose its crunch. The same principle works in other Asian noodle salads.
Video
FAQ
What can replace funchoza? +
Alternatives: wide rice noodles (for pad thai), Chinese glass vermicelli, udon (thick wheat noodles), ramen. Spaghetti and ordinary vermicelli are not authentic, but acceptable. Brands such as "Sen Soy", "Saigon" and "Heinz" are reliable. Fresh funchoza (in Asian grocery stores) is the "premium" option. The dried kind keeps for a long time, so stock up on it. Gluten-free funchoza made from mung beans is for those with an intolerance. Do not overcook it – funchoza should be "al dente". For a cold salad, rinse it with cold water; for a warm one, do not rinse it.
Which vegetables to add? +
The classic choice for a frozen mix: carrots, bell pepper, sweetcorn, green peas. Alternatives: broccoli, cauliflower, asparagus, green beans. Fresh: Korean-style carrot, cherry tomatoes, bell pepper, radish. Brands of frozen mixes such as "Hortex", "4 Seasons" and "Vitamin" are good quality. A "Hawaiian" mix (rice + vegetables) is not suitable, as the rice is "unnecessary". For a "spicy" version – chilli + garlic. For a "Japanese" one – daikon radish + celery. Do not use boiled vegetables (beetroot, potato) – they do not fit the Asian style.
How long does the salad keep? +
In the fridge in a container with a lid – 24 hours. Any longer and the funchoza "loses" its texture and the vegetables release their juices. Before serving, stir it and, if needed, add a drop of vegetable or sesame oil. Take it out 15–20 minutes before serving (cold "mutes" the flavours). Do not leave it at room temperature for longer than 2 hours – the chicken spoils. For a "packed lunch", keep the funchoza and the dressing separate and combine them before eating. For a warm serving – right after cooking; for a cold one – after 2 hours in the fridge. Add the fresh cucumber at the very end so it does not have time to "weep".
What to serve the salad with? +
A dish in its own right – for lunch or dinner. Serving it with soy sauce and sesame is the Asian style. With green or jasmine tea – authentic. Eaten with chopsticks, as in Asian restaurants – it sets the mood. With a bowl of miso soup – a "Japanese lunch". For a "hearty" serving – with a light beer or sake. For a "family lunch" – with a flatbread or bread. For a picnic – cooled in a container, which is convenient. For a "diet" version, reduce the oil to 1 tsp. With rice vinegar or teriyaki sauce – extra accents. A universal salad for any occasion.
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