Spinach Ham and Noodles
32 min
This is a highly nutritious dish, made by tossing together blanched spinach, carrots, shiitake mushrooms, bamboo shoots, ham, noodles and toasted nuts.
Chelsea
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Ingredients
Serves: 3 - 4
- 10 stalks spinach, cut into 2.5cm pieces
- 2 carrots, julienned
- 3 fresh shiitake mushrooms, thinly sliced
- 1 fresh bamboo shoot, julienned
- 1 tablespoon vegetable oil
- 2 spring onions, chopped
- 50g ham, chopped
- 50g rice noodle, soaked
- salt to taste
- Maggi seasoning sauce to taste
- sesame oil to taste
- 2 tablespoons walnuts, lightly toasted and chopped
- 2 tablespoons almonds, lightly toasted and chopped
- 2 tablespoons cashew nuts, lightly toasted and chopped
Method
Prep:20min ›
Cook:12min ›
Ready in:32min
- Blanch the spinach in lightly salted water for 1-2 minutes. Drain and squeeze out the excess water. Place into a salad bowl.
- Blanch the carrots, shiitake mushrooms and bamboo shoots in boiling water for 2 minutes. Drain and combine with the spinach.
- Heat the oil in a wok over high heat until hot. Stir-fry the spring onions for 30 seconds. Add the ham and rice noodles and cook until well cooked.
- Transfer to the spinach bowl. Season with the salt, Maggi seasoning sauce and sesame oil. Mix well. Toss in the nuts and serve.
Ingredients
Fresh bamboo shoots can be purchased in Chinese/Oriental speciality shops. Alternatively, you can use tinned bamboo shoots.
