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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Ingredients
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
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Method
- 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.
- 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.