Chinese Spinach Noodles with Ham and Shiitake Mushrooms

    32 minutes

    In an unusual presentation blanched spinach is placed on the base of the serving dish before being topped with stir fried noodles including ham, shiitake mushrooms, bamboo shoots and spring onions. It is all garnished with three types of nuts.

    1 person made this

    Serves: 3 

    • 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, sliced
    • 50g ham, diced
    • 50g rice noodle, soaked
    • salt, to taste
    • Maggi seasoning sauce, to taste
    • sesame oil, to taste
    • 2 tablespoons walnuts, lightly toasted and diced
    • 2 tablespoons almonds, lightly toasted and diced
    • 2 tablespoons cashew nuts, lightly toasted and diced

    Preparation:20min  ›  Cook:12min  ›  Ready in:32min 

    1. Blanch the spinach in lightly salted water for 1-2 minutes. Drain and squeeze out the excess water. Place into a salad bowl.
    2. Blanch the carrots, shiitake mushrooms and bamboo shoots in boiling water for 2 minutes. Drain and combine with the spinach.
    3. 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 stir fry until well cooked.
    4. Transfer to the spinach bowl. Season with the salt, Maggi seasoning sauce and sesame oil. Mix well. Toss in the nuts and serve.


    Fresh bamboo shoots can be purchased in Asian speciality shops. Alternatively, you can use tinned bamboo shoots.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (0)