Leek and Chicken Noodles

If you’re doing lots of exercise, you’ll be using lots of energy so you need to ensure you match your energy needs to help your body recover. Make sure that you have a balanced meal and aim for larger portions of carbohydrate-rich foods such as the noodles in this simple stir fry. When you finish training, aim to have a carbohydrate-rich snack or drink within 30 minutes and a balanced meal within 2 hours.

Serves 2


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

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.

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