Funchoza with chicken and vegetables – 9 salad recipes with photos step by step

Reviews (4)

6

Prepared by: Marina Sofyanchuk

05/04/2016 Cooking time: 40 min

Fans of Asian cuisine will love the recipe for how to cook rice noodles with chicken. This is a very light dish with rich taste and aroma. It is perfect for lunch or dinner.

Step-by-step preparation

1. Step 1:

   Prepare the following ingredients to prepare rice noodles with chicken and vegetables. Medium sized carrots and onions. Breast fillet too. Rice noodles (in mine there are 200 grams in a package) almost a package. I have a big pepper, so I took half. White sesame.

2. Step 2:

   Remove the rice noodles from the package, place them in a bowl and pour boiling water over them. leave for ten minutes, checking it for readiness.

3. Step 3:

   Rinse the chicken fillet under running water and dry. Cut into strips no more than a centimeter thick. Place in a deep bowl and pour in soy sauce.

4. Step 4:

   Wash the vegetables, remove peel/husk/seeds and cut into strips. Fry the sesame seeds in a dry frying pan until they darken slightly and reveal their aroma.

5. Step 5:

   In a thick-bottomed bowl, fry the prepared vegetables - carrots, onions, peppers - in oil. Fry for about five minutes.

6. Step 6:

   Add chicken fillet with soy sauce to the vegetables. Stir and simmer for seven minutes.

7. Step 7:

   Add chopped garlic, salt and pepper if necessary; other spices if desired. Stir and simmer until the chicken is done. Remove from heat.

8. Step 8:

   Drain the rice noodles, rinse and place in a colander to drain the liquid.

9. Step 9:

   Add rice noodles to chicken and vegetables, mix everything well.

10. Step 10:

    Serve rice noodles with vegetables, sprinkled with toasted sesame seeds.

Rice noodles are made from rice flour. Sometimes rice noodles are called glass noodles, Chinese noodles. Rice noodles are especially rich in B vitamins. You can also find mineral components in rice noodles - iron, potassium, zinc, phosphorus, manganese, copper, selenium and others. Another useful property of rice noodles is the absence of one of the components of cereals - gluten - a protein that is a strong allergen. But exact information about its absence should always be checked on the product packaging.

Description of preparation:

I’ll say right away: I really love funchose, I often cook it simply with vegetables, sometimes with mushrooms, but for some reason I associate this version with chicken with the holiday, although there is nothing unusual about it.
It is very simple to prepare rice noodles with chicken, but to make the dish sparkle with aromas and flavors, you also need to add vegetables. According to traditional recipes, chicken is fried with onions and cucumber, but this combination seems dubious to me, so I replace the cucumber with bell pepper. It turns out very, very tasty. The beautiful yellow and red pepper pieces caramelize as they fry in the pan and create a beautiful crust on the chicken. Purpose: For lunch Main ingredient: Vegetables / Poultry / Chicken / Noodles Dish: Hot dishes Geography of cuisine: Asian

Nutritional and energy value:

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Cooking step by step:

For a classic recipe for Chinese noodles with meat and vegetables, use lean chicken. However, if you have boiled beef, it will work almost as well (if not better). It is advisable not to cut a piece of beef, like chicken, but to disassemble it and tear it into fibers directly with your hands.

Preparing the vegetables: Again, in the classic Chinese recipe, the vegetables are cut into long, thin strips. It’s good if you have a special grater (like for Korean carrots) - you’ll get a very beautiful vegetable “straw”. But you can also cut it with a knife. Chop carrots, red peppers, cabbage and hot peppers (jalapenos). Finely chop the green onions and grate the garlic on a fine grater.

In a separate bowl, whisk together all the ingredients for the sauce: hoisin and soy sauce, ketchup, adjika, brown sugar, chili flakes, rice vinegar and chicken broth.

Place the rice noodles in a deep bowl or saucepan, handle them a little (“toss them up”) so they don’t stick together, and then pour in a little salted boiling water. Cover with a lid and leave for 10 minutes (no need to cook).

In 10 minutes it will be ready (the time may vary slightly in one direction or the other, depending on the thickness of the “straw”).

Place it in a colander (like regular spaghetti), then rinse it under the tap with cold water.

Return the noodles to the bowl, add the shredded chicken, drizzle with a tablespoon of sesame (or melted butter) oil, and then mix well.

Heat a frying pan over medium heat with a couple of tablespoons of vegetable oil, add chopped vegetables - all at once. Cook, stirring frequently, for about 10 minutes until the vegetables soften a little.

After this, pour in the mixture of broth and sauces prepared the day before, stir, cook for another 4–5 minutes over low heat.

Add the rice noodles to the pan along with the chicken, stir until all the ingredients are mixed evenly, and cook for about 3-4 minutes until the sauce in the pan comes to a boil.

Then sprinkle everything with chopped herbs (cilantro, parsley), mix and turn off the heat. Serve Chinese rice noodles with chicken and vegetables immediately.

When serving, you can sprinkle with additional green onions and parsley. Bon appetit!

How to cook Rice Noodles with Chicken and Vegetables

In a medium saucepan, bring lightly salted water to a boil. Place noodles in boiling water and cook over medium heat for about 3-5 minutes. Then drain the water and add 1 tablespoon of oil to the noodles.

In a large frying pan, heat 2 tablespoons vegetable oil (over high heat). Add chicken cut into small pieces. Fry it, stirring, for about 3-4 minutes, then remove the pan from the heat and transfer the chicken to a plate.

Place bell peppers cut into thin strips, broccoli, disassembled into inflorescences and cut into several pieces, as well as randomly chopped mushrooms into the frying pan. Simmer for a minute or two, then add the ginger passed through a press and fry everything together for another 3-4 minutes.

In a small but deep bowl, combine chicken broth, soy sauce, ketchup and cornstarch.

Add chicken and prepared noodles to the vegetables in the pan. Also pour in the prepared sauce. Mix everything and serve!

Calorie content of foods possible in the dish

• Onion – 41 kcal/100g
• Sweet pepper – 27 kcal/100g
• Carrots – 33 kcal/100g
• Boiled carrots – 25 kcal/100g
• Dried carrots – 275 kcal/100g
• Garlic – 143 kcal/100g
• Soy sauce – 51 kcal/100g
• Hulled sesame seeds – 582 kcal/100g
• Dried whole sesame seeds – 563 kcal/100g
• Salt – 0 kcal/100g
• Rice noodles – 109 kcal/100g
• Chicken breast (fillet) – 113 kcal/100g

Calorie content of foods: Chicken fillet, Carrots, Onions, Bell peppers, Garlic, Soy sauce, Rice noodles, Sesame seeds, Salt

Ingredients

Salad with rice noodles, salmon and lettuce

Category: Salads Fish and seafood salads Fish salads

Believe it or not, I've never eaten rice noodles before. And now I have finally filled this gap!!! Everyone liked the salad without exception.

Ttshka

April 9, 2014

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