Possum’s Recipe Book

Photography by J C Hugo Richardson

Noodles with Leeks

Serves 2

2 packets ready to wok medium noodles

1 onion - finely diced
2 tbsp. olive oil
2 pieces bacon - finely chopped
1 lemon 
1/4 tsp. Dijon mustard
1 leek - finely sliced
50g runner bean seeds - optional
1 spring onion - finely sliced
Small handful basil leaves - chopped 
Small handful parsley leaves - chopped
Small handful mint leaves - chopped
1 vegetable stock cube 
2 tbsp. hot water
2 tbsp. Tapenade (see page 11)


 Heat oil in deep fry pan and add onions and bacon. 
When they are cooked add spring onions, leek and all the herbs. 
Next dissolve stock cube in hot water. Add to fry pan and stir. 
When stock is stirred through add squeeze of lemon juice , 
mustard and then noodles. 
Add sea salt and ground pepper to taste. 
When noodles are soft and ingredients mixed together your dish is ready.

Serve with Tapenade. 

Cooks note: This recipe can easily be doubled to serve 4.