Rice Noodles with Chicken and Vegetables

1. 1 Chicken breast filletpack 800 g ≈ $7.36 130 g
2. 2 Rice noodlespack 400 g ≈ $2.80 70 g
3. 3 Carrots≈ $1.50 per kg 50 g
4. 4 Bell peppers≈ $6.00 per kg 60 g
5. 5 Green onionspack 50 g ≈ $1.30 10 g
6. 6 Soy sauce 20 ml
7. 7 Garlic≈ $10.00 per kg 3 g
8. 8 Fresh ginger≈ $8.00 per kg 5 g
9. 9 Sunflower oil 10 ml
10. 10 Sesame seeds 3 g

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

Method

1. Rinse the chicken¹, carrot³, and bell⁴ pepper; cut the chicken into strips about 1 cm wide and 5–7 cm long, cut the carrot into 5 cm batons 0.5 cm thick, and cut the pepper into long strips about 1 cm wide; soak the noodles in boiling water for 5 minutes.

2. Heat a wide skillet (or wok) over high heat, add oil and heat for 30 seconds.

3. Fry the chicken¹ over high heat for 5 minutes until a golden crust forms, stirring occasionally until the color changes.

4. Add the carrot³ and pepper to the chicken¹, continue frying over medium heat for 4 minutes, stirring occasionally, until tender but still crunchy.

5. Mince the garlic⁷ and ginger and add them to the mixture, then pour in the soy sauce and toss with the noodles for 1 minute to coat and gloss.

6. Serve hot, sprinkled with scallions and sesame, gently tossing; optionally drizzle more soy sauce to taste.

In short

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