Stir-Fried Noodles with Mushrooms, Broccoli, and 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. Boil the noodles in salted water for 4–5 minutes (or as directed) until tender but still firm. Drain and set aside.

2. Blanch the broccoli³ in boiling water for 2 minutes, then drain and pat dry. Slice mushrooms into rounds, julienne the bell⁴ pepper and carrot⁵, and thinly shred the cabbage.

3. Heat the vegetable oil in a wok or pan over high heat. Stir-fry the mushrooms for 3 minutes until all moisture evaporates.

4. Add the carrot⁵ and cabbage, stir-frying for 3 minutes. Then add the bell⁴ pepper and broccoli³, cooking another 4–5 minutes until the vegetables soften but retain their color.

5. Stir in the minced garlic⁷ and ginger, cooking for 30 seconds.

6. Add the drained noodles, pour in the soy sauce and sesame oil, toss to combine, and heat through for 1–2 minutes until everything is evenly glazed.

In short

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