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Leek and Chicken Noodles

Leek and Chicken Noodles

serves 2

5 mins
prep time

15 mins
cook time

recipe courtesy of our friends at British Leeks

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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). 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.

  3. Drain the noodles and add to the wok, toss well to coat. Serve with a splash of soy sauce.

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