Bright and juicy funchose noodles with chicken and vegetables are an easy way to bring an Asian-style dinner to the table at home. The translucent noodles soak up a fragrant sauce with soy sauce, teriyaki, sesame oil, lime, garlic and ginger, while the vegetables stay crisp and fresh. Ready in half an hour and always a welcome favorite.
Ingredients
- Funchose noodles (glass noodles) — 5.3 oz | 150 g
- Chicken breast — 10.6 oz | 300 g
- Onion — 1/2 pc.
- Carrot — 1 pc.
- Red bell pepper — 1/2 pc.
- Yellow bell pepper — 1/2 pc.
For the sauce:
- Soy sauce — 5 tbsp | 75 ml
- Teriyaki sauce — 2 tbsp | 30 ml
- Sesame oil — 1 tbsp | 15 ml
- Lime juice — from 1/2 lime
- Garlic — 1 clove
- Ginger — a small piece
To serve:
- Green onions — optional
- Sesame seeds — optional
Step-by-Step Recipe
- Prepare the vegetables: slice the onion into thin half-moons, cut the carrot into fine matchsticks, and slice the peppers into strips. Finely chop the garlic and ginger. Cut the chicken breast into thin strips.
- Mix the sauce: combine the soy sauce, teriyaki sauce, sesame oil, lime juice, garlic and ginger. Stir well.
- Cook the funchose according to the package instructions. Rinse the noodles under cold water and let them drain well.
- Heat a skillet well and sear the chicken over high heat until golden, 4–5 minutes. Transfer to a plate.
- In the same skillet, quickly stir-fry the onion, carrot and bell peppers for 3–4 minutes, until just tender but still crisp.
- Return the chicken to the skillet, add the funchose and pour in the prepared sauce. Toss vigorously for 1–2 minutes so the noodles are evenly coated.
- Remove from the heat and serve at once, sprinkled with green onions and sesame seeds if desired.
Nutritional Value per Serving
| Calories | ≈ 430 kcal |
| Protein | ≈ 24 g |
| Fat | ≈ 8 g |
| Carbohydrates | ≈ 53 g |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and Variations
- Do not overcook the funchose: it should stay springy, otherwise it may fall apart when tossed.
- Slice the vegetables thinly and cook them quickly over high heat to preserve their crunch and color.
- No teriyaki? Replace it with 1 tbsp soy sauce and 1 tbsp honey (or sugar), plus a pinch of garlic and ginger.
- Add heat easily with chili flakes or a little hot sauce in the dressing.
- For a vegetarian version, swap the chicken for tofu and choose a teriyaki sauce without fish ingredients.
Frequently Asked Questions
How do I cook funchose so it doesn’t stick together?
Follow the package instructions and do not overcook it. After cooking, rinse under cold water and let it drain. If needed, add a drop of sesame oil and gently toss.
What can I use instead of teriyaki sauce if I don’t have any?
Mix an extra portion of soy sauce with a little honey or sugar and add a pinch of ginger — it makes a quick substitute with a light sweetness.
Can I make this dish ahead of time?
It is best served immediately. If you make it ahead, refrigerate for up to one day and reheat in a skillet with a splash of water so the sauce coats the noodles again.