Foon Chow Salad with Cucumber and Carrot

1. 1 Glass noodlespack 300 g ≈ $3.00 30 g
2. 2 Carrots≈ $1.50 per kg 30 g
3. 3 Cucumbers≈ $3.67 per kg 30 g
4. 4 Garlic≈ $10.00 per kg 5 g
5. 5 Soy sauce 6 ml
6. 6 Olive oil 8 ml
7. 7 Sunflower oil 8 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 minutes, drain, and cool.

2. Wash the cucumber³, pat dry, and grate it using a julienne grater.

3. Add the julienned carrot² to the cucumber³.

4. Peel and mince the garlic⁴, then mix it into the vegetables.

5. Combine the foon chow with the vegetables, drizzle with soy sauce and olive oil, and toss.