Chicken and vegetable glass noodles: Quick 25-minute lunch

Ingredients for 2 servings:

• Glass noodles (dry) – 60 g

• Chicken breast (raw) – 150 g

• Frozen mixed vegetables – 150 g

• Fresh cucumber – 1 small

• Soy sauce – 1 tbsp

• Teriyaki sauce – about 1 tbsp

• Rice vinegar with no added sugar or salt – ½ tsp (optional)

• Oil – 2 tsp

Estimated cooking time: 25 minutes

How to make funchose with chicken and vegetables

Cook the chicken

First, cut the chicken breast into strips and fry them in a pan with 1 tsp of oil over medium heat, turning occasionally, until fully cooked.

The best way to check whether chicken is done is to use a food thermometer. Insert the probe into the thickest part of a piece of meat. According to FoodSafety.gov, poultry should reach an internal temperature of at least 74°C (165°F).

Cook the vegetables

Transfer the cooked chicken to a plate. In the same pan, using the remaining oil, cook the frozen mixed vegetables according to the package instructions. Stir occasionally and allow any excess liquid to evaporate.

Soak the glass noodles

While the vegetables are cooking, cover the dry glass noodles with hot water and leave them for about 5 minutes to soften and swell. However, the preparation method and cooking time may vary by brand, so be sure to check the instructions on your package. Drain the noodles in a sieve to remove excess water.

Combine the ingredients

Cut the fresh cucumber into thin strips and add it to the glass noodles along with the cooked vegetables. Then pour in the soy sauce and mix everything. Add ½ tsp of rice vinegar for a slight tang.

Serve the dish

Divide the glass noodles and vegetables between two plates, top with the chicken, and drizzle with teriyaki sauce. It's best to add the sauce at the end so its slightly sweet flavor stands out.