Chicken Stir-Fry Noodles

1. 1 Chicken breast filletpack 800 g ≈ $7.36 140 g
2. 2 Pastapack 450 g ≈ $1.36 80 g
3. 3 Bell peppers≈ $6.00 per kg 70 g
4. 4 Carrots≈ $1.50 per kg 50 g
5. 5 White cabbage≈ $1.60 per kg 70 g
6. 6 Green onionspack 50 g ≈ $1.30 10 g
7. 7 Soy sauce 25 ml
8. 8 Garlic≈ $10.00 per kg 4 g
9. 9 Fresh ginger≈ $8.00 per kg 5 g
10. 10 Chili flakes to taste
11. 11 Sesame seeds 3 g
12. 12 Sunflower oil 12 ml

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

Method

1. Prepare: rinse the vegetables, peel the garlic⁸ and ginger, cut the chicken¹ into batons about 1 cm thick, cut the vegetables into batons 0,5 cm, and slice the onion into thin rings. Cook the noodles until almost done according to package instructions, then drain.

2. Heat the wok on high and add a small amount of vegetable oil, about 1–2 tsp; fry until a light haze forms.

3. Add the chicken¹ to the hot oil and fry on high heat for 4 minutes until browned on all sides and cooked through. Remove the chicken from the wok and set aside.

4. In the same wok, add the vegetables and fry on high heat for 3 minutes, stirring, until bright and slightly tender; stir in the garlic⁸, ginger and chili and continue frying 30–60 seconds to release their aromas.

5. Return the chicken¹ to the wok, add the noodles and soy sauce; quickly toss and fry on high heat for 2 minutes until the noodles are heated through and everything is well mixed; taste and lightly salt if needed.

6. Doneness is reached when the noodles are heated through, the vegetables are coated with the chicken¹ and sauce, and the surface looks glossy; remove from heat.

7. Serve hot, sprinkled with sesame seeds and green⁶ onions.

8. Substitute vegetables to taste; marinate the chicken¹ in a small amount of soy sauce for 15–20 minutes beforehand; substitute the noodles with another thin noodle if needed.