Onion and pepper cut into pieces. Cut the carrots into cubes, the white part of a small leek into rings, and the chicken fillet into thin strips.
Pour the oil into a hot frying pan, fry the onion, add the meat and cook for 15 minutes, stirring. Then add the carrots, pepper (lovers of spicy can add a piece of chili pepper), stir and fry for about 10 minutes until ready.
Slice the fresh cucumber and green onion. Funchoza to cook according to instructions on the pack. I always cut the finished funchosa so that the noodles are shorter.
Add the ready-made funchosa to the meat and vegetables, add the cucumber and green onion, mix, add salt and pepper to taste. If desired, add a spoonful of ground coriander.
Let the salad stand for an hour. A beautiful, light, but satisfying dish is ready!