Ham sauce for noodles: Difference between revisions
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|PrepTime = 10 minutes | |PrepTime = 10 minutes | ||
|CookTime = 10 minutes | |CookTime = 10 minutes | ||
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====Best recipe review==== | |||
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''<span class="reviewTitle">Ham this up a bit!</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span> | |||
<span class="reviewDesc">Lovely for emptying the fridge of left-overs.</span> | |||
<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | |||
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[[Image:Ham sauce for noodles 2.jpg|thumb|right|300px|Bubbling in the pan]] | [[Image:Ham sauce for noodles 2.jpg|thumb|right|300px|Bubbling in the pan]] | ||
This sounds really lame as a recipe. It's not! It's brilliant. I only made it so I could photograph it but we've now had this twice in one week, it's so good. It's a good recipe to use up odd [[fridge]] leftovers too. | This sounds really lame as a recipe. It's not! It's brilliant. I only made it so I could photograph it but we've now had this twice in one week, it's so good. It's a good recipe to use up odd [[fridge]] leftovers too. | ||
Revision as of 16:24, 27 December 2021
| Ham sauce for noodles | |
|---|---|
Best recipe reviewHam this up a bit! 5/5 Lovely for emptying the fridge of left-overs. Paul R Smith |
| This was a perfect main course | |
| Servings: | Serves 4 |
| Calories per serving: | 154 |
| Ready in: | 20 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 10 minutes |
| Difficulty: | 
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| Recipe author: | Chef |
| First published: | 31st January 2013 |
This sounds really lame as a recipe. It's not! It's brilliant. I only made it so I could photograph it but we've now had this twice in one week, it's so good. It's a good recipe to use up odd fridge leftovers too.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 2 tablespoons groundnut oil
- 2 celery stalks, chopped
- 1 medium onion, chopped
- 100g (4 oz) ham, cubed
- 250 ml (8 fl oz) chicken stock
- 1 teaspoon cornflour
- 2 tablespoons water
- 3 spring onions, chopped on the diagonal
- 1 beaten egg
Method
- Heat the oil in a pan and fry the onion, celery and ham for 2 minutes
- Add the stock and bring back to the boil
- Cover and simmer for 3 minutes
- On a saucer, mix the cornflour and water and stir to a smooth paste
- Pour into the sauce, stirring continuously until it thickens
- Beat the egg and mix into the sauce, stirring until it cooks
- Remove from heat and serve, sprinkled with chopped spring onions
Serving suggestions
Pour over egg noodles
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