While the long-awaited trip to Thailand is postponed, I suggest gradually getting acquainted with the exotic cuisine at home. For this, this recipe is perfect. Salad with meat is equally delicious in cold and hot form.
Ingredients
- Chicken fillet - 200 g
- Funchosa - 200 g
- Bell pepper - 2 pieces
- Cucumbers - 150 g
- Vegetable oil (odorless) – 2 art.l.
- Sesame oil - 1 tbsp.l.
- Rice vinegar - 1 art.l.
- Soy sauce - 1 art.l.
- Salt - to taste
- Water (boiling water) – 2 l
Step-by-step cooking recipe
Put the funchosa in a saucepan, pour boiling water and leave under the lid for 5 minutes.
Flip the noodles into a colander and rinse under running water.
Chop the chicken, bell pepper and cucumbers.
Heat the vegetable oil in a frying pan and fry the chicken fillet until tender.
Cut the cooled chicken even smaller.
Mix the funchosa, chicken, cucumbers and bell pepper.
In a separate bowl, mix vinegar, sesame oil, soy sauce and salt.
Pour the dressing into the salad, mix and set aside for half an hour.
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