Foon Chow Salad with Beef

1. 1 Glass noodlespack 300 g ≈ $3.00 50 g
2. 2 Beef tenderloinpack 500 g ≈ $20.00Not in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 100 g
3. 3 Bell peppers≈ $6.00 per kg 50 g
4. 4 Cucumbers≈ $3.67 per kg 50 g
5. 5 Carrots≈ $1.50 per kg 40 g
6. 6 Soy sauce 15 ml
7. 7 Sunflower oil 10 ml
8. 8 Garlic≈ $10.00 per kg 5 g
9. 9 Vinegar 9% 5 ml
10. 10 Sugar 3 g
11. 11 Ground black pepper 1 g
12. 12 Ground coriander 1 g
13. 13 Salt 1 g

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

Method

1. Slice the beef² into thin matchsticks, then julienne the bell³ pepper, cucumber⁴, and carrot⁵.

2. Parboil the foon chow noodles in boiling water for 5–7 minutes until tender, drain, rinse under cold water, and let dry.

3. Mix together soy sauce, rice vinegar, sugar, ground coriander, and black pepper.

4. Heat oil in a wok or skillet over high heat, then sear the beef² for 4–5 minutes until browned.

5. Add the bell³ pepper and carrot⁵, stir-frying for 2 more minutes, then toss in minced garlic⁸ for 30 seconds and season with salt.

6. Combine the noodles, beef²-vegetable mixture, and cucumber⁴, then pour in the dressing and toss well.

In short

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