Noodles with Teriyaki Beef and Mushrooms

1. 1 Egg noodlespack 400 g ≈ $2.50 80 g
2. 2 Stewing beefpack 600 g ≈ $11.36 160 g
3. 3 Button mushrooms≈ $7.50 per kg 100 g
4. 4 Onions≈ $1.60 per kg 60 g
5. 5 Teriyaki sauce 35 ml
6. 6 Green onionspack 50 g ≈ $1.30 15 g
7. 7 Sunflower oil 10 ml
8. 8 Ground black pepper 1 g
9. 9 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Slice the beef very thinly across the grain, slice the mushrooms, and cut the onion⁴ into wedges.

2. Boil the noodles in boiling water for 5–7 minutes until tender, drain in a colander, and reserve a little cooking water.

3. Heat a skillet with oil and quickly fry the beef for 3–4 minutes until it changes color.

4. Add the onion⁴ and mushrooms and fry for 6–7 minutes until the mushrooms are browned and the onion is soft.

5. Pour in the teriyaki, add 2–3 spoonfuls of noodle cooking water, and heat for 1 minute.

6. Add the noodles, toss, and cook for 2 minutes until the sauce coats all the ingredients.

7. Sprinkle with green⁶ onion⁴ and serve while the noodles are hot and glossy.