A quick recipe for sauteed leek with salty ramen noodles that tastes absolutely delicious. Begone boring leek recipes this dish will show you how amazing leeks really are.
Sauteed leek is something I’ve never really been a fan of. The internet is filled with lots of recipes for how to create the perfect pan-fried leek. I always find it turns out a little like mush and tastes just ok.
This recipe for spicy leek noodles is, however, a true delight. Of course I would say that… but seriously this dish is a personal favourite of mine. It’s rapid to make, looks gorgeous and tastes even better – what’s not to like? I regularly cook this on weeknights when I’m looking for something to deliver flavour ASAP.
Interested in further noodle recipes? I don’t blame you and I’ve got lots on the site. Check out one of my seasonal favourites – peanut glazed swede noodles. Or perhaps you’re looking for slightly more traditional leek recipes, I always find a good leek soup recipe never goes amis. My leek and parsnip peasants soup recipe is hearty and warming.
I find that wavy ramen noodles work best for this recipe. There’s something about the curls that just elevates the dish. I normally purchase all my noodles and rices from my local asian supermarket, they have tons of brands to choose from. I recommend doing a quick google search to find one near you. If, however you’re unable to get to one the biona organic noodles are decent and can be purchased from most large supermarkets.
When to eat leek
Leeks are in season from around September until late March. Outside these months try substituting the leek for fennel or celery.
This meal is around % less polluting than the average UK meal.
- Eating this recipe will save around KG CO2e per person.
- That’s equivalent to the emissions produced driving KM in a modern car.
- 200 g Ramen Noodles
- 20 g Fresh ginger (peeled and finely chopped)
- 4 Cloves Garlic (finely chopped)
- 3 Large Leeks (finely chopped)
- 70 ml Sunflower Oil
- 1 Teaspoon Sesame Oil
- 1 Tablespoon Rice Wine Vinegar
- 2 Tablespoons Soy Sauce
- 1 Teaspoon Sugar
- 1 Tablespoon Sesame Seeds
Chilli And Coriander Dressing
- 2 Medium Red Chillies (roughly chopped)
- 1 Tablespoon Sunflower Oil
- 15 g Fresh Coriander
- 1 Medium Lime (juiced)
- Cook noodles according to package instructions. Drain and rinse, reserve until needed.
- Place all the ingredients for the chilli and coriander dressing into a blender and whiz until a smooth sauce.
- Heat the 70ml of sunflower oil in a large frying pan over a high heat. Toss in the 20g chopped ginger, 3 chopped leeks and 4 chopped cloves garlic. Fry for about 5-7 minutes, stirring often, until the leeks start to take a little colour.
- Add in the 1 teaspoon of sesame oil, 1 teaspoon sugar, 1 tablespoon rice wine vinegar and 2 tablespoons soy sauce. Fry for a further minute, stirring to combine the liquid evenly amongst the vegetables. Remove the pan from the heat and pour in the cooked ramen noodles. Toss the noodles to throughly combine with the cooked leeks.
- Serve the noodles in individual bowls. Drizzle with the chilli and coriander dressing and finish with a sprinkling of sesame seeds.