• 1 onion, chopped
  • 1 leek, sliced
  • 2 gar­lic cloves, crushed
  • 200g/7oz skin­less chick­en breast, thin­ly sliced
  • 2 car­rots, sliced length­ways
  • 750ml/3 cups chick­en stock/broth
  • 120ml/½ cup low fat co­conut milk
  • 150g/5oz thick udon noo­dles
  • Salt & pep­per to taste
  • Low cal cook­ing oil spray


  1. Pre­heat the slow cook­er while you pre­pare the in­gre­di­ents.
  2. Gen­tly sauté the onion, leek, gar­lic & chick­en in a lit­tle low cal oil for a few min­utes un­til soft­ened. Add all the in­gre­di­ents to the slow cook­er. Com­bine well, cov­er and leave to cook on high for 1½-2 hours or un­til the chick­en & noo­dles are ten­der and cooked through. Sea­son and serve.
  3. A pinch of cayenne pep­per or chilli pow­der adds a nice ‘kick’ to this dish on serv­ing.