Chicken and Vegetable Funchoza

1. 1 Glass noodlespack 300 g ≈ $3.00 70 g
2. 2 Chicken breast filletpack 800 g ≈ $7.23 130 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. Parboil the funchoza in boiling water for 5–7 minutes until tender, drain, rinse with cold water, and snip into 15 cm (6 in) lengths with scissors.

2. Slice the chicken², bell³ pepper, carrot⁴, and cucumber⁵ into 0.5 cm (1/4 in) thick, 5 cm (2 in) long strips. Mince the garlic⁶ and finely chop the cilantro¹⁰.

3. Heat the oil in a wok or skillet over high heat. Stir-fry the chicken² for 5 minutes until golden and fully cooked (no pink inside).

4. Add the carrot⁴ and bell³ pepper, cooking over medium heat for 3 minutes until the vegetables are just tender.

5. Stir in the garlic⁶, soy sauce, and rice vinegar, heating for 30 seconds. Add the funchoza and toss for 1–2 minutes until the noodles absorb the sauce.

6. Remove from heat, stir in the cucumber⁵, and garnish with sesame seeds and cilantro¹⁰. Serve warm or cold.

In short

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