You'll Need

• 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

1. 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.
   
   
2. 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).
   
   
3. Remove from the wok and set aside on a plate. Stir-fry the leek and ginger until softened.
   
   
4. 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.
   
   
5. Drain the noodles and add to the wok, toss well to coat. Serve with a splash of soy sauce.