This glass noodle stir-fry, or funchoza, is a light, glossy and flavor-packed weeknight dinner, with silky noodles, juicy seared chicken and crisp vegetables tossed in a bright soy sauce dressing. It is quick to make, easy to customize and just as good warm or at room temperature. For more noodle inspiration, try our Chicken Funchoza with Vegetables and Glass Noodles with Chicken and Vegetables.
Ingredients
- 150 g (5 oz) glass noodles (funchoza)
- 200-300 g (7-10 oz) chicken breast or other meat
- Vegetables: bell pepper, Korean-style carrots, cucumbers (2 tomatoes + 1 cucumber used here)
- 1 onion (optional)
- Several garlic cloves
- For the sauce: 6 tbsp soy sauce, 3 tbsp vinegar, 2-3 tbsp vegetable oil, 1 tsp lemon juice, black pepper
Instructions
- Slice the meat into thin strips; sear in a little olive oil with salt and pepper.
- Mince the garlic; cut the vegetables into strips and the onion into half-rings.
- Cover the funchoza with boiling water for 4-5 minutes, then drain.
- Combine the noodles, vegetables and meat.
- Sauce: whisk everything together and toss through. Sprinkle with sesame if you like. For more stir-fry ideas, see Allrecipes and Serious Eats.
Tips
- Do not over-soak the noodles — they should stay springy, not mushy.
- Sear the meat over high heat so it browns instead of steaming.
- Taste the sauce before tossing and adjust the vinegar or lemon to your liking.
Nutrition: per 100 g: 145 kcal, protein 8 g, fat 3 g, carbs 26 g.