Chicken Stir Fry with Noodles (Korean Funchoza Recipe)
Easy Chicken Stir Fry with Noodles (Korean Funchoza Recipe)—ready in 30 minutes! Made with tender chicken, fresh vegetables, and glass noodles, this light and flavorful Asian-style salad is perfect for a quick dinner or meal prep.
Servings: 4 servings
Calories: 587kcal
Equipment
Ingredients
For Chicken Marinade
- 4 chicken thighs boneless and skinless, cut into bite size pieces
- 3 tablespoons soy sauce
- 2-3 cloves garlic minced
- 2 teaspoons paprika
- 1 teaspoon coriander
- sea salt and pepper to taste
- 4 tablespoons avocado oil
For Funchoza
- 200 g glass noodles
- 1 medium onion thinly sliced
- 1 medium carrot julienned
- 1 red bell pepper thinly sliced
- 2 small cucumbers sliced into thin sticks, or use one english cucumber
- ¼ cup cilantro finely chopped
Instructions
- Soak the Noodles: Soak 200 g of funchoza noodles in hot water for 10 minutes until soft. Cut the soaked noodles with kitchen scissors in 2–3 places so they mix evenly with the veggies and chicken. Drain and set aside.
- Cook the Chicken: In a bowl mix chicken with soy sauce, garlic, paprika, coriander, salt, and black pepper. Heat 2 tablespoons of oil in a large stainless steel skillet or wok over medium-high heat. Add chicken. Fry until golden and cooked through, stirring few times, about 8–10 minutes.
- Sauté the Vegetables: Add the remaining 2 tablespoons of oil. Sauté onion, carrot, and bell pepper for 3–4 minutes until slightly tender. Remove from the heat, if you want let it cool.
- Combine Noodles & Sauce: Add the drained noodles, letting the noodles absorb the flavors.
- Add Fresh Veggies & Herbs: Fold in cucumber and chopped cilantro. Taste and adjust salt and pepper if needed.
- Serve & Enjoy: Plate hot or cold, and garnish with extra cilantro if desired. Enjoy your colorful funchoza stir-fry!
Notes
- Noodle Texture: For perfectly springy funchoza, avoid over-soaking. Start checking at 7 minutes; they should be soft but not mushy.
- Chicken Option: You can also grill or air-fry the chicken thighs for a smokier flavor. Keep them juicy by not overcooking.
- Vegetable Crunch: Don’t over-sauté the onion, carrot, and bell pepper—keeping them slightly crisp gives the salad its signature texture.
- Make-Ahead Friendly: This salad tastes even better after 1–2 hours in the fridge as the noodles absorb the sauce.
- Serving Temperature: Can be served warm (freshly mixed) or cold (as a chilled noodle salad).
- Optional Add-Ins: Korean chili flakes (gochugaru), sesame oil, toasted sesame seeds, or extra veggies like tomatoes.
Nutrition
Calories: 587kcal | Carbohydrates: 51g | Protein: 21g | Fat: 33g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 861mg | Potassium: 496mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3263IU | Vitamin C: 7mg | Calcium: 52mg | Iron: 3mg