Chicken Funchose Salad with Soy-Ginger Dressing

Bright, nutritious, juicy and very aromatic! Salad with funchose and chicken is easy to prepare. Instead of chicken fillet, you can use any parts of the chicken and choose the vegetables to your taste. Soy sauce, ginger and garlic will add an indescribable taste sensation.
cook time: 40 min
Noah Merrick
Chicken Funchose Salad with Soy-Ginger Dressing

Nutrition Facts (per serving)

166
Calories
5g
Fat
26g
Carbs
8g
Protein

Ingredients (4 portions)

Basic:

Onion (red) 1 pc
Salt to taste
Sugar 0.5 tsp
Ground black pepper to taste
Ginger (1 cm of fresh ginger root or 0.25 tsp. ginger powder) to taste
Carrot 1 pc
Vegetable oil 40 ml
bell pepper 1 pc
Greenery to taste
cucumbers 1 pc
Chicken fillet 300 g
Sesame 1.5 tsp
Soy sauce 3 tbsp
Curry 0.5 tsp
Funchoza 220 g

Recipe instructions

Step 1

Step 1
How to make a salad with funchose and chicken? First of all, prepare all the necessary products. If you have frozen chicken, you should first defrost it at room temperature. If possible, use red onions; they will make the salad look brighter.

Step 2

Step 2
First take care of the fillets. Rinse it under running water and dry with paper napkins. Remove all films and layers of fat from the meat. Cut the chicken into small strips of equal size. Pour in half the vegetable oil (about 20 ml), heat it and send the fillet to fry. Sprinkle with curry, peppers and other favorite spices. Lightly salt and stir, cook for about 3-4 minutes.

Step 3

Step 3
Peel the carrots and onions. Cut the bell pepper in half and remove the core and seeds. For the recipe I used 4 small peppers of different colors. Remove the peel from the cucumber if it is rough or bitter. Rinse all vegetables and pat dry with a towel to remove any remaining water.

Step 4

Step 4
Chop the pepper and onion into thin semicircles. Grate the carrots on a Korean grater.

Step 5

Step 5
Heat the remaining vegetable oil in a frying pan and sauté the vegetables. Cook for no more than two minutes; the vegetables should not fry, but just become soft. Donʼt forget to stir constantly.

Step 6

Step 6
Boil water in a saucepan and lightly salt it. Boil the funchose for two minutes. Next, drain the noodles in a colander and rinse under running cold water. Cut the slightly cooled noodles into smaller pieces with scissors or a knife, otherwise the finished salad will be inconvenient to eat.

Step 7

Step 7
Place noodles and sautéed vegetables in a deep bowl.

Step 8

Step 8
Cut the cucumber into small slices and add to the funchose.

Step 9

Step 9
Add fried chicken and finely chopped garlic to all ingredients. Adjust the amount of garlic to your taste, or eliminate it altogether.

Step 10

Step 10
If you use fresh ginger root, grate it on a fine grater and mix with soy sauce. I used ginger powder and added it to the salad base. Pour soy sauce over everything.

Step 11

Step 11
Mix everything well. Taste the salad. Add a pinch of sugar and salt if necessary.

Step 12

Step 12
Sprinkle funchose with sesame seeds and herbs. Parsley, cilantro or green onions are great. I used chives. Mix everything again, cover with a lid or cling film and place in the refrigerator for 30 minutes.

Step 13

Step 13
Salad with funchose and chicken is ready, ready to serve!

Additional rubrics

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