Stir-Fried Noodles with Chicken

1. 1 Chicken breast filletpack 800 g ≈ $7.23 140 g
2. 2 Egg noodlespack 400 g ≈ $2.50 80 g
3. 3 Bell peppers≈ $6.00 per kg 70 g
4. 4 Carrots≈ $1.50 per kg 50 g
5. 5 White cabbagepack 1.2 kg ≈ $2.40 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. Slice the chicken¹ into 1 cm thick strips, the bell³ pepper, carrot⁴, and cabbage into 0.5 cm matchsticks. Mince the garlic⁸ and ginger finely, and slice the green⁶ onion into rings. Parboil the egg² noodles for 3–4 minutes (until al dente), then drain.

2. Heat the wok over high heat for 1 minute, add oil, and let it smoke lightly.

3. Add the chicken¹ and sear for 4–5 minutes over high heat until browned and no longer pink inside. Remove and set aside.

4. In the same wok, stir-fry the carrot⁴, bell³ pepper, and cabbage for 3 minutes until bright in color and slightly tender. Add the garlic⁸, ginger, and chili, and cook for another 30–60 seconds.

5. Return the chicken¹ to the wok, add the noodles and soy sauce, and toss everything together for 2 minutes until the noodles are heated through and coated in sauce. No salt needed—the sauce is seasoned.

6. Garnish with sesame seeds and green⁶ onions, and serve immediately.