Chicken and Leek Egg Noodle Stir-Fry


Chicken and Leek Egg Noodle Stir-Fry: Flavoursome noodles with plenty of addictive umami flavour.

*Notes: Making the perfect stir fry is all about cooking times. Never over-cook and always keep ingredients moving around the pan. The pan should be very hot so the ingredients can flash cook and keep their firmness.



Chicken and Leek Egg Noodle Stir-Fry
Serves 2


2 chicken thigh fillets, skinless and bones removed (or 250g finely sliced chestnut mushrooms for vegetarian version)
2 large nests of fine dried egg noodles
1tbsp sunflower or vegetable oil
1 garlic clove, finely sliced
1cm piece fresh ginger, peeled and finely chopped
1 small leek finely sliced (or 1/2 medium leek)
1 red chilli finely sliced
50ml chicken stock (reserved from cooking liquor)
2tbsp soy sauce
Toasted sesame oil



  1. In a small saucepan, pour chicken stock over chicken thighs until just covered. Bring to the boil, then turn to simmer and cover with a lid. Simmer for 15 minutes.
  2. Remove chicken from pan and set aside. Place egg noodles into chicken stock and cook to packet instructions, normally 3 – 4 minutes. While these are cooking shred chicken thighs into small pieces with 2 forks.
  3. Remove noodles from pan and set aside. Reserve 50 ml of the chicken stock.
  4. In a hot frying pan or wok, add a splash of oil. Fry leeks, ginger, garlic and chilli until just soft, moving around the pan constantly so nothing browns or burns.
  5. Next add half the chicken stock and let it steam and bubble away. Now add shredded chicken and noodles, tossing quickly to combine, cook 1 minute further until pan is hot again.
  6. Add the remaining chicken stock along with soy sauce, keeping noddles moving around the pan and letting the sauce reduce to half.
  7. Drizzle with toasted sesame oil. Transfer to bowls and eat immediately.



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