Celeriac ‘Noodles’ with XO Sauce

Charmaine Lu -
  • 2 tbsp oil
  • 4 slices of prosciutto, chopped
  • ½ chopped onion
  • 3 chopped garlic cloves
  • 4cm piece of ginger, grated
  • 2 tsp chilli flakes
  • ½ tbsp Thai fish sauce
  • 2 tbsp soy sauce
  • 1 tbsp brown sugar
  • 250g pak choi, quartered
  • 400g celeriac, peeled and ribboned with a veg peeler
  • 3 sliced spring onions
  • Heat the oil in a frying pan and fry the onion and prosciutto for 6 mins, or until the onion is soft and the ham is crisp. Add the garlic, chilli flakes and ginger and cook for 2 mins, then add the fish sauce, sugar, soy sauce and 3 tbsp of water, and cook for another minute or so. Remove from the heat and set aside.
  • Add the pak choi to a large pan of boiling water. Boil for 1 minute, then add the ribboned celeriac. Boil for 30 seconds, then drain. Toss the vegetables with the sauce, scatter with spring onions and serve. Perfect!
20 mins
4 serving