Chinese-Style Noodle Soup with Vegetables

1. 1 Pastapack 450 g ≈ $1.36 85 g
2. 2 Sunflower oil 11 ml
3. 3 Fresh ginger≈ $8.00 per kg 3 g
4. 4 Garlic≈ $10.00 per kg 5 g
5. 5 Onions≈ $1.60 per kg 19 g
6. 6 Carrots≈ $1.50 per kg 17 g
7. 7 White cabbagepack 1.2 kg ≈ $2.40 40 g
8. 8 Bell peppers≈ $6.00 per kg 40 g
9. 9 Eggspack 10 pcs ≈ $1.89 1.5 pcs
10. 10 Ground black pepper 1 g
11. 11 Soy sauce 6 ml
12. 12 Vinegar 9% 3 ml

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

Method

1. Cook the noodles until al dente, then slice all vegetables into thin matchsticks

2. Heat the oil over high heat, then sauté the onion⁵, ginger, and garlic⁴ for 30 seconds

3. Add the carrot⁶, then after 30 seconds, add the cabbage and bell⁸ pepper, cooking for about 1 minute

4. Push the vegetables to one side of the pan, crack in the eggs⁹, and stir to scramble them into the veggies, then add black pepper

5. Add the noodles, a splash of rice vinegar, and soy sauce, mixing well

In short

• In the planner this dish is cooked for two days: reheat on day two.