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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
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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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