Celeriac 'noodles' with XO chilli sauce recipe
These crunchy celeriac ribbons are a perfect alternative to traditional egg-noodles. Crispy ham and XO sauce give plenty of flavour to this quick and easy dish
See method- Serves 4
- 10 mins to prepare and 10 mins to cook
- 145 calories / serving
- Dairy-free
- Healthy
Ingredients
- 2 tbsp vegetable oil
- 4 slices prosciutto or Parma ham, finely chopped
- ½ small onion, very finely chopped
- 3 large garlic cloves, finely chopped
- 4cm piece ginger, peeled and grated
- 2 tsp crushed chillies
- ½ tbsp fish sauce
- 2 tbsp reduced-salt soy sauce
- 1 tbsp light brown soft sugar
- 250g pack pak choi, quartered
- 400g celeriac, peeled and cut into ribbons with a vegetable peeler
- 3 spring onions, finely sliced
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Shop ingredientsEach serving contains
- Energy
- 600kJ 145.0kcal
- Fat
- 9g
- Saturates
- 2g
- Salt
- 1.8g
- Sugars
- 8g
of the Reference intake
Carbohydrate 9.5gProtein 7.1gFibre 1.5g
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- Heat the oil in a frying pan over a medium heat and fry the prosciutto and onion for 6-7 mins until the onion is soft and the meat is crisp. Add the garlic, ginger and crushed chillies and cook, stirring constantly, for 2 mins. Add the fish sauce, soy sauce, sugar and 3 tbsp water and cook for 1 min. Remove from the heat and set aside.
- Bring a large pan of water to the boil. Add the pak choi and boil for 1 min, then add the celeriac ribbons. Boil for another 30 secs, then drain. Toss with the XO sauce and scatter with the spring onions to serve.
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