Leftover sweet and sour noodle salad recipe

  • Serves 2
  • 10mins to prepare plus cooling and 5mins to cook
  • 795 calories / serving
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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.

See more Pork recipes 

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.


  • Ingredients

  • 2 nests medium egg noodles
  • 150g (5oz) leftover gammon, chopped into chunks
  • 3 canned pineapple rings, drained (2tbsp juice reserved) and chopped into chunks
  • 1 green pepper, deseded and sliced
  • For the dressing

  • 2tbsp ketchup
  • 15ml (1tbsp) rice vinegar (or use white wine vinegar)
  • 15ml (1tbsp) soy sauce
  • 1tbsp toasted sesame oil
  • 1/2 red onion, finely sliced
  • Energy 3355kj 795kcal 40%
  • Fat 25g 36%
  • Saturates 7g 35%
  • Sugars 25g 28%
  • Salt 5.9g 98%

of the reference intake
Carbohydrate 114.1g Protein 34.8g Fibre 8.1g


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