Chicken with Vegetables and Egg Noodles

1. 1 Chicken thighspack 900 g ≈ $3.81 160 g
2. 2 Zucchini≈ $3.00 per kg 75 g
3. 3 Soy sauce 25 ml
4. 4 Button mushrooms≈ $7.50 per kg 50 g
5. 5 Onions≈ $1.60 per kg 20 g
6. 6 Pastapack 450 g ≈ $1.36 75 g
7. 7 Eggspack 10 pcs ≈ $1.89 1 pcs
8. 8 Garlic≈ $10.00 per kg 5 g
9. 9 Sunflower oil 10 ml

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

Method

1. Cut chicken¹ thighs into small pieces, quarter the onion⁵ into rings, chop mushrooms roughly, and slice zucchini² into rings

2. Sear the onion⁵ in a hot skillet, then add mushrooms, zucchini², and chicken¹. Stir in soy sauce for frying

3. Simmer until the chicken¹ is cooked and the liquid has evaporated

4. Boil the egg noodles for 3 minutes, drain, and add to the chicken¹ and vegetables. Stir in beaten egg and minced garlic⁸. Mix well and cook until the eggs⁷ set