Carrot, Leek & Sprout Stir-Fry
Servings Prep Time
2people 10minutes
Cook Time
Servings Prep Time
2people 10minutes
Cook Time
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.