Noodles tossed in a simple dressing with fruit, veg and chunks of ham makes a hearty salad full of flavours and different textures. This recipe is a mouthwatering leftovers idea from our roast gammon with citrus glaze dish. The leftover meat needs to be thoroughly reheated until piping hot and should never be re-heated more than once.
Bring a pan of water to the boil and cook the noodles according to the pack instructions. Drain and leave to cool.
Mix together all the dressing ingredients with the reserved pineapple juice.
Put the cooled noodles into a medium bowl and add the gammon, pineapple, onion and pepper and pour over the dressing. Toss to coat thoroughly and season to taste. Serve in bowls with chopsticks.
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Please note that 150g (5oz) of gammon is not included in the shop ingredients list as this is a leftover, so you will need to enter the product in your shopping basket if making this recipe from scratch.
If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.