Cellophane with vegetables and chicken

In a bowl put funchoza, pour hot water and leave for 5-10 minutes. At this time, chicken wash, dry and cut into small pieces. The onion clean and cut into thin half-rings.

Pour into the pan a few tablespoons of vegetable oil and put the prepared chicken fillet. Fry it on high heat for 5-7 minutes. While cooking the fillet to continuously stir. Add chopped onion, salt and pepper. Keep the pan on medium heat for a few minutes. Then remove and leave to cool.

The noodles drain in a colander and rinse under running water. Bulgarian pepper clear from the seeds and cut into thin strips. Carrots grate on a coarse grater. Green beans put in a pot of boiling water and cook for 5-6 minutes. Then drain it in a colander and wait to drain water.

Finely chop the garlic and place it in a pan with three spoons of vegetable oil. Hold fire for a couple minutes. Add green beans, bell peppers and carrots. Toss the vegetables and sauté for 5 minutes. At the end of heat treatment and salt and pepper to taste.

In a separate bowl combine funchoza with vegetables and chicken. Add the soy sauce and rice vinegar. Leave the dish at room temperature for 1 hour. You can serve it both cold and hot. Garnish with sprigs of greenery and sesame seeds.