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Celeriac 'noodles' with XO chilli sauce recipe

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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
Healthy
Dairy-free

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

If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

Energy
600kj
145kcal 7%
Fat
9g 13%
Saturates
2g 8%
Sugars
8g 8%
Salt
1.8g 30%

of the reference intake
Carbohydrate 9.5g Protein 7.1g Fibre 1.5g

Method

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.

See more Chinese recipes