The noodles take about four minutes to cook. Put the salted water on to boil whilst you are preparing the vegetables. Drop the noodles into the boiling water as you start frying up the chicken, vegetables and seasonings - all will be ready simultaneously.
2
Step 2
Wash and slice the leeks and mushrooms.
3
Step 3
Peel and crush the garlic and chop a good handful of tarragon.
4
Step 4
Peel the ginger and cut into fine 'julienne' strips.
5
Step 5
Heat a wide pan or wok over a medium high heat and add some olive oil. Add the chicken and stir-fry for a couple of minutes.
6
Step 6
Add the leeks, mushrooms, garlic, ginger and stir-fry for another minute or two. Season as you go with salt, paprika and most of the tarragon.
7
Step 7
Drain the noodles, toss into the chicken and vegetables. Serve immediately with the remaining tarragon sprinkled on top.
Ingredients
250 g chicken stir fry pieces
3 leeks
250 g mushrooms
1 clove fresh garlic
fresh ginger root – approx 1″ cube
fresh tarragon
1 tsp sweet paprika
salt, to taste
olive oil
medium sized egg noodles
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