Foon Chow Salad with Cucumber and Carrot

1. 1 Glass noodlespack 300 g ≈ $3.00 40 g
2. 2 Carrots≈ $1.50 per kg 40 g
3. 3 Cucumbers≈ $3.67 per kg 50 g
4. 4 Garlic≈ $10.00 per kg 3 g
5. 5 Soy sauce 10 ml
6. 6 Olive oil 8 ml
7. 7 Vinegar 9% 3 ml

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

Method

1. Parboil the foon chow in boiling water for 5–7 minutes until tender, drain, rinse under cold water, and drain well.

2. Wash the cucumber³ and carrot², then julienne them into long, thin strips using a Korean-carrot grater.

3. Peel and mince the garlic⁴.

4. Mix together soy sauce, rice vinegar, and olive oil.

5. Combine the foon chow with the vegetables and garlic⁴, toss with the dressing, and let sit for 5 minutes.