Noodles with Vegetables and Mushrooms in Soy Sauce

1. 1 Egg noodlespack 400 g ≈ $2.50 80 g
2. 2 Button mushrooms≈ $7.50 per kg 90 g
3. 3 Broccoli (frozen)pack 400 g ≈ $1.80 100 g
4. 4 Bell peppers≈ $6.00 per kg 70 g
5. 5 Carrots≈ $1.50 per kg 50 g
6. 6 White cabbagepack 1.2 kg ≈ $2.40 60 g
7. 7 Garlic≈ $10.00 per kg 5 g
8. 8 Fresh ginger≈ $8.00 per kg 5 g
9. 9 Soy sauce 22 ml
10. 10 Sesame oil 8 ml
11. 11 Sunflower oil 6 ml
12. 12 Salt 1 g

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

Method

1. Cook the noodles in boiling salted water for 4–5 minutes, or according to the package instructions, until tender but not overcooked; drain in a colander.

2. Slice the mushrooms, cut the pepper and carrot⁵ into strips, and finely shred the cabbage; divide the broccoli³ into small florets.

3. Heat the sunflower oil and fry the mushrooms for 3 minutes, until the moisture evaporates.

4. Add the carrot⁵, pepper, cabbage, and broccoli³, and stir-fry for 5–6 minutes over high heat, until the vegetables soften but keep their color.

5. Add the minced garlic⁷ and ginger, and fry for 30 seconds.

6. Add the noodles, pour in the soy sauce and sesame oil, then toss and heat for 1–2 minutes, until evenly glazed.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.