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Celeriac 'noodles' with XO chilli sauce recipe

Celeriac 'noodles' with XO chilli sauce recipe

11 ratings

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


  • 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

  • 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


  1. 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.

  2. 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

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