Chicken and Leek Noodles
This quick and easy recipe for Chicken and Leek stir fry is great to rustle up when you are short of time, and need some quick inspiration.
There is also a vegetarian alternative if you prefer.
250g egg noodles
1 spray of oil
1 leek, finely sliced
5 cm piece of root ginger, grated (or 1 cube of frozen ginger)
1 tbsp medium curry paste
125g frozen peas
2 skinless chicken breasts, diced (or 250g peeled prawns)
soy sauce to serve
What to do:
Break the noodles into a large bowl. Pour over enough boiling water to cover. Stir and toss the noodles in the water and then leave on one side for 6-8 minutes.
Meanwhile, heat a wok and spray with oil. Add the chicken pieces or prawns and allow to cook through (about 10 minutes for the chicken and 5 minutes for the prawns). Remove from the wok and set aside on a plate. Stir-fry the leek and ginger until softened. Stir in the curry paste and cook for a further 2 minutes. Stir in the peas and chicken or prawns. Reduce the heat, cover and cook for 3 minutes.
Drain the noodles and add to the wok, toss well to coat. Serve with a splash of soy sauce.
Recipe by: British Leeks
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