Carrot, Leek & Sprout Stir-Fry

I’ve recently discovered how tasty sprouts can be when stir-fried. They work really well with Asian flavours like the sesame and ginger that is in this recipe. It is yet another one of my quick and simple throw everything in the one pan and stir until cooked meals. You could easily serve it without the meat and serve some fish fillets, such as salmon or mackerel alongside,  or use tofu if you are vegetarian. Sesame has a really subtle taste but smells a lot stronger. I love the smell of it. If you don’t like sprouts then swap them for something else green like kale or spinach.

Print Recipe

Carrot, Leek & Sprout Stir-Fry

Keyword

Carrot, Chicken, Leek, Noodles, Sesame, Sprouts

Prep Time

10 minutes

Cook Time

10 minutes

Servings

people

Ingredients

• 1 tsp sesame oil
• 1 large piece ginger
• 1 chilli
• 1 clove garlic
• 2 skinless and boneless chicken breasts
• 1 tbsp sesame seeds
• 1 onion
• 1 leek
• 1 large carrot
• approx 200 g sprouts
• 2 sachets straight to wok noodles
• 1 tbsp lime juice
• 2 tbsp soy sauce

Keyword Carrot, Chicken, Leek, Noodles, Sesame, Sprouts Prep Time 10 minutes Cook Time 10 minutes Servings people Ingredients 1 tsp sesame oil 1 large piece ginger 1 chilli 1 clove garlic 2 skinless and boneless chicken breasts 1 tbsp sesame seeds 1 onion 1 leek 1 large carrot approx 200 g sprouts 2 sachets straight to wok noodles 1 tbsp lime juice 2 tbsp soy sauce

Instructions

To prepare:

1. Peel and grate the garlic and ginger.
2. Thinly slice the chilli.
3. Add these ingredients to a wok with the sesame oil.
4. Cut the chicken breasts in to thin strips and sprinkle over the sesame seeds. Press them in to the meat with your hands.
5. Peel and thinly slice the onion.
6. Top and tail the leek and remove the outer layering. Cut it in to chunks around 5cm long before cutting each chunk in to thin strips. The leek should end up shredded.
7. Peel the carrot and cut in to thin matchsticks around 5cm in length.
8. Remove the tops from the sprouts if they need it and then cut in to quarters. Don’t worry if leaves separate off, you can still use them.

To cook:

1. Heat the wok over a high heat and stir regularly.
2. When the contents start to become very fragrant, add the chicken to the pan and fry for 2 minutes, stirring regularly.
3. Add the prepared vegetables to the pan and continue to stir-fry them for a further 5 minutes or until everything is starting to soften.
4. Tip in the noodles, breaking them up with your hands while you do it.
5. Stir well and cook for a further 1 minute until the noodles are cooked.
6. Remove from the heat and season with the soy sauce and lime juice.
7. To serve, divide between 2 bowls and enjoy.

Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.