Glass Noodles with Chicken and Vegetables

1. 1 Glass noodlespack 300 g ≈ $3.00 70 g
2. 2 Chicken breast filletpack 800 g ≈ $7.36 130 g
3. 3 Bell peppers≈ $6.00 per kg 80 g
4. 4 Carrots≈ $1.50 per kg 60 g
5. 5 Cucumbers≈ $3.67 per kg 70 g
6. 6 Garlic≈ $10.00 per kg 4 g
7. 7 Soy sauce 25 ml
8. 8 Vinegar 9% 5 ml
9. 9 Sesame seeds 3 g
10. 10 Cilantropack 50 g ≈ $1.20 5 g
11. 11 Sunflower oil 10 ml

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

Method

1. Preparation: rinse the glass¹ noodles with cold water and soak in boiling water for 5 minutes, then drain; cut the chicken² into julienne strips 0,5 cm thick and 5 cm long; cut the pepper and carrot⁴ into julienne strips 0,5 cm thick and 5 cm long; cut the cucumber⁵ into julienne strips 0,5 cm thick and 5 cm long; mince the garlic⁶.

2. Heat a skillet over medium heat to 180°C and add a small layer of oil if desired.

3. Cook the chicken² over high heat for 5 minutes until golden brown, stirring occasionally.

4. Add the pepper and carrot⁴, and continue frying over medium heat for 3 minutes until the vegetables are tender.

5. Toss with the glass¹ noodles, add the cucumber⁵, garlic⁶, soy sauce and vinegar; stir over medium heat for 1–2 minutes until the sauces and aromas are evenly distributed.

6. Serve: sprinkle with sesame and cilantro¹⁰; serve hot or cold as desired, and feel free to add your favorite sauces.

In short

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