Salad with Glass Noodles and Chicken
Bright, nutritious, juicy, and very aromatic! Salad with glass noodles and chicken is simple to make. Instead of chicken breast, you can use any chicken parts and choose vegetables to your taste. Soy sauce, ginger, and garlic add a unique flavor.
Updated : 04 September, 2025
Easy
About 20 min.
Ingredients
220 grams
Glass noodles
300 grams
Chicken fillet
1
Cucumber
1
Bell pepper
1
Onion
1
Carrot
to taste
Ginger
3 tablespoon
Soy sauce
40 milliliters
Vegetable oil
1.5 teaspoon
Sesame
0.5 teaspoon
Curry
to taste
Greens
0.5 teaspoon
Sugar
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
If your chicken is frozen, thaw it at room temperature first. If possible, use red onion for a brighter look.
Step 2
Prepare the chicken breast. Rinse under running water, pat dry with paper towels. Remove any films and fat. Slice into small strips of equal size. Heat half of the vegetable oil (about 1 ½ tbsp / 0.7 fl oz) in a skillet. Add chicken strips, sprinkle with curry, peppers, and favorite spices. Lightly salt and cook, stirring, for 3-4 minutes.
Step 3
Peel the carrot and onion. Cut the bell peppers in half, remove seeds. I used 4 small colorful peppers. If the cucumber skin is tough or bitter, peel it. Rinse all vegetables and pat dry.
Step 4
Slice peppers and onion into thin half-rings. Grate the carrot using a Korean-style grater.
Step 5
Heat the remaining oil in a skillet. Add vegetables and sauté for no more than 2 minutes. They should soften slightly, not fry. Stir constantly.
Step 6
Boil water in a pot, lightly salt. Cook the glass noodles (funchoza) for 2 minutes. Drain through a colander and rinse under cold water. Cut noodles into shorter pieces with scissors or a knife, so the salad is easier to eat.
Step 7
Place noodles and sautéed vegetables into a large bowl.
Step 8
Slice the cucumber into thin pieces and add to the noodles.
Step 9
Add the fried chicken and finely chopped garlic. Adjust garlic to your taste or omit.
Step 10
If using fresh ginger root, grate it and mix with soy sauce. I used ground ginger and added it directly. Pour soy sauce over salad.
Step 11
Mix everything well. Taste and, if needed, add a pinch of sugar or salt.
Step 12
Sprinkle with sesame seeds and greens (parsley, cilantro, green onions, or chives). Mix again, cover with lid or plastic wrap, and chill in the fridge for 30 minutes.
Step 13
Salad with Glass Noodles and Chicken is ready to serve!