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whipped corn with gruyere
Ham Stir fry with Rice Flat Noodles
whipped corn with gruyere
Ham Stir fry with Rice Flat Noodles
  • 60ml oilvegetables or similar
  • 200gm onionsliced
  • 4cloves garliccrushed
  • 2Tablespoons gingergrated
  • 200gm hamany leftover ham
  • 200gm shiitake mushroomssliced
  • 60ml sweet soy sauceABC ketchup manis | 3 Tablespoons
  • 40ml Soy Saucelight soy- gluten free | 2 tablespoons
  • 40ml oyster sauce
  • 125ml pineapple juice
  • 20gm sugar
  • 250ml chicken stock
  • 3Tablespoons cornflour
  • 100gm spinach leaves
  • 1/2bunch corianderchopped
  1. Start by re-hydrating the rice noodles. Put them into a bowl and pour over boiling water to cover. The thicker the noodles the longer they will take. Once softened drain and set aside.
  2. Heat a wok or deep fry pan and add the oil. next add the onions and toss for a minute. Add the garlic and ginger and toss for a minute more.
  3. Add the shiitake mushrooms and ham and stir till all the additions are mixed with out burning.
  4. Then add all of the sauces and the sugar and stir well.
  5. Mix the chicken stock and the cornflour and add to the pan stirring till it thickens. taste for seasoning. it may need more soy or salt.
  6. Add the noodles, coriander and spinach and toss together well. Serve immediately
Recipe Notes

I used thick rice noodles but you can use any kind you like.

The noodles will continue to soak up liquid and they will get softer as they soak up the sauce too, so don’t soak them too long

You can use fresh rice noodles or Hokien egg noodles too.

Very the ingredients too. you can add capsicum, bok choy, cabbage or beanshoots- it’s all up to you

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