We're currently experiencing some issues with our shop ingredients functionality. We're working on getting this back up and running for you soon, but in the meantime you can still browse our recipes, create a shopping list and add ingredients to your basket on our grocery site.
You should receive a text message shortly.
You should receive an email shortly.
Please log in to add this recipe
Go to binder
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
of the reference intake
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.
Before you comment please read our community guidelines.