This chicken funchoza stir-fry is a weeknight lifesaver: golden strips of chicken, crisp bell pepper and carrot, and slippery glass noodles tossed in a savory soy sauce glaze. Inspired by Korean japchae-style noodle dishes, it is light yet deeply satisfying — and it lands on the table in about 30 minutes. If you love quick noodle dinners, try our Teriyaki Chicken Wok Noodles next.
Ingredients
- 500 g (1.1 lb) chicken breast
- 200 g (7 oz) funchoza glass noodles
- 2 red onions
- 1 bell pepper
- 1 carrot
- 1 hot chili pepper
- 1 cucumber
- 3–4 garlic cloves
- 120 ml (1/2 cup) soy sauce
Instructions
- Sear the chicken until golden brown. Add the sliced onion and fry a few more minutes, then pour in the soy sauce and stir.
- Add the bell pepper, carrot and chili, mix well and stir-fry for 5–7 minutes.
- Cover the glass noodles with boiling water and let them soak for 7–10 minutes, then rinse under cold water. Add them to the pan along with the cucumber and garlic, and toss everything together. For another sizzling stir-fry-style dish, see our Bang-Up Chicken and Vegetable Salad.
Tips
- Do not overcrowd the pan when searing the chicken — cook in two batches if needed so it browns instead of steaming. More stir-fry technique pointers are at Serious Eats.
- Rinse the soaked noodles well under cold water so they stay springy and do not clump together.
- Leave the chili seeds in for extra heat, or remove them for a milder dish. More classic noodle inspiration lives at Allrecipes.
Nutrition (per 100 g): 145 kcal, protein 8 g, fat 3 g, carbs 26 g.