Asian-Style Chicken and Vegetable Noodles

1. 1 Chicken breast filletpack 800 g ≈ $7.36 170 g
2. 2 Egg noodlespack 400 g ≈ $2.50 65 g
3. 3 Carrots≈ $1.50 per kg 60 g
4. 4 Bell peppers≈ $6.00 per kg 90 g
5. 5 White cabbagepack 1.2 kg ≈ $2.40 100 g
6. 6 Soy sauce 25 ml
7. 7 Sesame oil 8 ml
8. 8 Sunflower oil 7 ml
9. 9 Garlic≈ $10.00 per kg 5 g
10. 10 Sesame seeds 4 g

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

Method

1. Cover the egg² noodles with boiling water or cook according to the package instructions for 4–5 minutes until tender, then drain.

2. Cut the chicken¹ into thin strips. Cut the carrot³ and pepper into matchsticks, thinly shred the cabbage, and mince the garlic⁹.

3. Heat a deep skillet with sunflower oil over high heat. Fry the chicken¹ for 4–5 minutes, until the pieces turn white⁵ and lightly brown.

4. Add the carrot³, pepper, cabbage, and garlic⁹. Stir-fry for 4 minutes, stirring often, until the vegetables soften slightly.

5. Add the noodles, soy sauce, and sesame oil. Heat through for 2 minutes, toss, and sprinkle with sesame seeds.