Foon Chow Salad with Turkey, Radish, and Carrot

1. 1 Glass noodlespack 300 g ≈ $3.00 40 g
2. 2 Radishespack 300 g ≈ $1.80 120 g
3. 3 Carrots≈ $1.50 per kg 30 g
4. 4 Turkey breast filletpack 600 g ≈ $5.96 95 g
5. 5 Onions≈ $1.60 per kg 35 g
6. 6 Green onionspack 50 g ≈ $1.30 20 g
7. 7 Garlic≈ $10.00 per kg 5 g
8. 8 Ground coriander 2 g
9. 9 Soy sauce 11 ml
10. 10 Ground black pepper 1 g
11. 11 Sunflower oil 13 ml
12. 12 Dillpack 50 g ≈ $1.80 5 g

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

Method

1. Slice the turkey⁴ into thin strips and pan-fry in oil for 6–8 minutes until golden and no longer pink inside

2. Grate the carrot³ or julienne it into thin strips

3. Slice the onion⁵ into half-rings, the radish² into matchsticks, and finely chop the green⁶ onion and dill¹²

4. Parboil the foon chow noodles in boiling water for 7 minutes until tender, drain, cool, and snip into shorter pieces with scissors

5. Combine the noodles, turkey⁴, vegetables, greens⁶, and minced garlic⁷ in a bowl

6. Pour in the soy sauce, add ground coriander and black pepper, and toss well

7. Cover and chill in the fridge for 2 hours