Korean Funchose Salad - A Recipe With A Photo Step By Step. How To Make Korean Funchose Salad With Meat, Cucumber And Carrots?

A delicious and hearty Korean-style salad made from funchose and chicken breast. The dish is completely self-contained and can be served for lunch or dinner.

Ingredients

Vermicelli "Funchoza" - 100 g

Chicken breast fillet - 400 g

Carrots - 2 pcs.

Red bell pepper - 1 pc.

Sesame - 1 tbsp l.

Refined vegetable oil - 2 tbsp. l.

A pinch of red hot ground pepper

Garlic - 2-3 cloves

Soy sauce - 4 tablespoons l.

Dressing for "Funchoza" - 1 pack.

• 237 kcal
• 2 h. 30 min.
• 2 h. 30 min.

Photo of the finished dish

Step by step recipe with photo

Funchoza is a traditional product of Asian cuisine. The noodles consist of starch from legumes and contain B vitamins, fiber, calcium, magnesium, phosphorus, etc. Funchoza is simple and quick to prepare, so this noodle has recently become very popular in our country. Soups, salads are prepared from it and served as a side dish for vegetable and meat dishes.

Today I want to offer you a version of a Korean salad with funchose, vegetables and chicken fillet, which even a beginner can handle. The amount given in the recipe makes a large salad bowl, so if you are making a salad for a small number of people, cut the ingredients in half.

Wash the chicken breast fillet, dry with a paper towel and cut into small pieces.

Heat refined vegetable oil in a skillet and fry the chicken fillet over medium heat for about 10 minutes until golden brown.

Pour in the soy sauce, add the chopped garlic, stir and cook the fillets for another 4-5 minutes.

Pour funchoza with boiling water, leave for 5 minutes, discard in a colander and rinse with cold boiled water. Let the water drain and place the noodles in a salad bowl.

Peel, wash and grate the carrots for Korean carrots. Remember with your hands to let the carrots release the juice.

Wash the pepper, cut it in half, remove the stalk, seeds and white partitions. Cut into thin strips.

Combine funchose, chicken fillet, carrots and peppers in a bowl. Pour in the funchose dressing. Add a pinch of red hot ground pepper and mix well. If desired, hot peppers can be excluded.

Fry the sesame seeds in a dry frying pan for 1-2 minutes and add to the salad.

Stir and refrigerate the salad. Let the salad sit for at least 2 hours.

Korean funchose salad is ready.

Enjoy your meal!

Other recipes for salads with funchose

Funchose and seaweed salad (lean)

• Peking salad
• Harbin salad