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Sticky, Slurpy Noodles with Leftover Gammon

Wrap up your Christmas leftovers in this cosy celebration of flavours. Embrace the art of turning leftovers into a culinary masterpiece, and let Sticky, Slurpy Noodles with Leftover Gammon become a cherished tradition in your holiday repertoire.

Gammon noodles

As the festive season wraps us in its warm embrace, our kitchens are often filled with the lingering aroma of holiday delights. One of the joys of this time of year is the abundance of delicious Christmas leftovers, each telling a tale of family gatherings and laughter. In the spirit of celebrating these culinary remnants, let’s embark on a delightful journey into the creation of a comforting dish: Sticky, Slurpy Noodles with Leftover Gammon. This heartwarming recipe not only ensures that no Christmas goodness goes to waste but also promises a cosy, flavourful experience that will transport you to a place of pure comfort.

The Beauty of Christmas Leftovers

Christmas dinners are known for their extravagance, and the leftovers that follow are a treasure trove of flavours waiting to be reinvented. Among these treasures, leftover gammon takes centre stage. Its rich, smoky flavour and succulent texture make it the perfect candidate for a reinvented culinary masterpiece. It’s the star of one of the best late-holiday recipe: Sticky, Slurpy Noodles with Leftover Gammon.

Preparing the Ultimate Post-Christmas Comfort: Noodles with Leftover Gammon

Once you tuck into these noodles with leftover gammon, you’d be surprised that you built these flavours in about 30 minutes, when it seems like something much more time consuming. The secret is the soup base with the umami flavour of miso, the nuttiness of tahini, sweetness of honey, savoury soy sauce, and tart rice vinegar.

We start by whipping up the flavourful sauce by heating oil in a wok until almost smoking and stir-frying half of the ginger, garlic, and sliced white part of the scallions seasoned with soy sauce. Set this scallion oil aside and add the leftover gammon bits to the pan and stir-fry to golden brown. Add the rest of the ginger and garlic, the garlic crisp, chilli flakes, and a teaspon of the scallion oil and stir fry. Finally, add the honey and rice vinegar and continue to cook until golden and sticky.

Cook the noodles according to the package instructions. Drain, reserving some of the startchy water, and set aside.

While the noodles cook, combine the the rest of the scallion oil, miso, tahini, and rice vinegar. Whisk the noodle water into this mixture until it forms a thick, pourable sauce. Miso’s versatility and unique flavour make it a prized ingredient, offering a delightful and savoury addition to various culinary creations. Tahini is a versatile ingredient that adds depth and complexity to a wide range of dishes.

To serve, divide the sauce between two bowls, keeping some back. Add the noodles and drizzle the remaining umami-packed sauce over, ensuring the noodles are well coated. Gently heat the sticky gammon through and divide it between the bowls.

Garnish your Sticky, Slurpy Noodles with Leftover Gammon with a herb salad or stir-fried greens of choice for a fresh contrast with the spicy noodles. Serve the dish hot, savouring the warmth and comfort in each slurp.

Gammon noodles

Are you feeling warm and satisfied after making Sticky, Slurpy Noodles with Leftover Gammon ?

If you tried and loved this Sticky, Slurpy Noodles with Leftover Gammon – please let me know about it! Leave me a comment and give this recipe a rating below, and remember to tag your photo #theculinarycartel on Instagram so we can see what you come up with.

If you enjoyed this recipe, you might also like:

Decadent Miso Udon

Ultimate Tom Yum Noodle Soup

Sticky Saucy Udon

Frequently Asked Questions

Can I make this recipe gluten-free?

Yes! Simply replace the noodles with any gluten-free noodle of your choice.

Can I make this recipe vegan?

Absolutely! You just replace the gammon with your favourite vegan leftovers.

What is chilli crisp?

Chilli crisp, also known as “crispy chilli oil” or “spicy chilli crisp,” is a popular spicy, crunchy, and flavourful condiment. It usually contains red chilli flakes, garlic, onion, Sichuan peppercorns, and occasionally shallots, ginger, or fermented soybeans.

It has grown in popularity worldwide because of its unique blend of heat, crunch, and rich tastes. It is a favourite among those who prefer adding a spicy and savoury touch to their meals.

Peparation varies, but usually entails frying these ingredients in oil until they become crispy and aromatic. As a result, the flavour is deep, nuanced, and spicy, with a delicious crispy texture.

Here are some of the essential characteristics of chilli crisp:

  • Heat: Chilli crisp is recognised for its spiciness, which comes from using red chilli flakes or whole dried chilies. The level of spiciness can vary, and some brands provide varied heat levels to accommodate diverse tastes.
  • Texture: The crispy texture of chilli crisp distinguishes it from typical chilli oils. Crispy garlic, onion, and other components give foods a delightful crunch.
  • Aromatics: Garlic, ginger, and occasionally shallots add aromatic qualities to the condiment. Sichuan peppercorns may also be used, which provide a numbing and tingling feeling typical of Sichuan cuisine.
  • Versatility: Chilli crisp is a versatile condiment used in various dishes. It can be drizzled over noodles, rice, dumplings, stir-fries, soups, or any other dish that could use a spicy and flavourful boost.
  • Homemade or store-bought: While there are several commercially available chilli crisp, some prefer to create their own at home in order to tailor the ingredients and heat level.

How is rice vinegar different from other vinegars?

Rice vinegar stands out for its mild flavour. It is a type of vinegar made from fermented rice or rice wine. Its distinct characteristics set it apart from other types of vinegars, such as white vinegar, red wine vinegar, apple cider vinegar, and balsamic vinegar. Here are some key differences:

Ingredients:

Rice Vinegar: Made from fermented rice or rice wine. It can be produced from various types of rice, such as white, brown, or black rice.

White Vinegar: Typically made from distilled grain alcohol, such as corn or wheat.

Red Wine Vinegar: Produced by fermenting red wine.

Apple Cider Vinegar: Made from fermented apple juice.

Balsamic Vinegar: Originates from Italy and is made from grape must (juice) that is aged and fermented.

Flavour Profile:

Rice Vinegar: Has a mild and slightly sweet flavour. There are different types, including seasoned rice vinegar, which may have added sugar and salt.

White Vinegar: Known for its sharp and pungent taste. It is more acidic than rice vinegar.

Red Wine Vinegar: Has a bold and tangy flavour, often with fruity undertones from the wine.

Apple Cider Vinegar: Exhibits a fruity and slightly sweet taste, with a hint of apple flavour.

Balsamic Vinegar: Offers a complex flavour profile, often sweet and rich, with a hint of acidity. Traditional balsamic vinegar is aged for a longer period, contributing to its depth of flavour.

Colour:

Rice Vinegar: Typically clear or light in colour, although there are variations like black rice vinegar, which has a darker hue.

White Vinegar: Clear and colourless.

Red Wine Vinegar: Reddish-brown to deep red in colour.

Apple Cider Vinegar: Ranges from pale yellow to amber.

Balsamic Vinegar: Dark brown, with traditional balsamic vinegar having a syrupy consistency.

Culinary Uses:

Rice Vinegar: Commonly used in Asian cuisines for dressings, marinades, sushi rice, and pickling.

White Vinegar: Widely used in pickling, marinades, and certain recipes where a strong acidic flavour is desired.

Red Wine Vinegar: Adds depth to salad dressings, marinades, and sauces.

Apple Cider Vinegar: Used in various recipes, including salad dressings, and marinades.

Balsamic Vinegar: Often drizzled over salads, vegetables, and even desserts. It is a key ingredient in many Italian dishes.

What is tahini?

Tahini is a paste made from ground sesame seeds, and is a staple ingredient in Middle Eastern and Mediterranean cuisines. The process of making tahini involves toasting and grinding sesame seeds to create a smooth, creamy, and rich paste with a consistency similar to that of natural nut butter. Tahini has a versatile flavour profile that is both nutty and slightly bitter, making it a key ingredient in various dishes.

Key features of tahini include:

  • Ingredients: Typically, tahini is made from hulled or unhulled sesame seeds. Hulled sesame seeds create a smoother and milder tahini, while unhulled sesame seeds can yield a slightly more robust flavour.
  • Flavour: Tahini has a distinctive nutty taste, with a hint of bitterness. The flavour can vary depending on whether the sesame seeds are toasted and whether hulled or unhulled seeds are used.
  • Texture: Tahini has a smooth and creamy texture, similar to natural nut butters. The consistency can vary among different brands and homemade versions.
  • Colour: The colour of tahini can range from light to dark brown, depending on factors like the type of sesame seeds used and whether they are toasted.

Culinary uses include:

  • Sauces and Dips: Tahini is a key ingredient in traditional Middle Eastern sauces and dips, such as hummus and tahini sauce.
  • Dressings: It is often used in salad dressings to add richness and depth of flavour.
  • Baking: Tahini can be incorporated into baked goods like cookies and cakes for added flavour and moisture.
  • Marinades: Used in marinades for meats and vegetables to impart a savoury and nutty profile.
  • Spread: Enjoyed as a spread on toast or crackers, sometimes drizzled with honey for a sweet-savoury combination.

Nutritional benefits include:

  • Rich in Healthy Fats: Tahini is a good source of monounsaturated and polyunsaturated fats, which are heart-healthy fats.
  • Protein and Fiber: Contains protein and dietary fiber, providing a sense of satiety.
  • Vitamins and Minerals: Contains essential vitamins and minerals, including phosphorus, magnesium, iron, and B vitamins.

What is the difference between Asian sesame paste and tahini?

Asian sesame paste and tahini are both pastes made from sesame seeds, but they have some key differences in terms of flavour, preparation, and usage. Asian sesame paste is often made with toasted sesame seeds, contributing to a more pronounced and aromatic flavour. It is often thicker and may have a coarser consistency compared to smooth and creamy tahini.

Can I replace the tahini if I’m allergic to sesame seeds?

Sure! Use your favourite nut butter instead.

What is miso?

Miso is a traditional Japanese seasoning produced by fermenting soybeans, along with other ingredients such as rice or barley, and salt. The mixture is then left to ferment for varying periods, ranging from a few months to several years, depending on the type of miso being produced. The result is a thick, paste-like substance with a complex, savoury flavour profile.

Ingredients:

Soybeans: A primary ingredient in most traditional miso varieties.

Rice or Barley: Additional grains that are often used in the fermentation process, contributing to the unique taste of the final product.

Salt: A crucial component that aids in the fermentation process and helps preserve the miso.

Flavour Profile:

Umami: Miso is renowned for its rich umami flavour, which is a savoury and deeply satisfying taste. The fermentation process enhances this umami profile, making miso a versatile and flavourful ingredient.

Salty: Due to the addition of salt during fermentation, miso has a salty component that varies in intensity among different types of miso.

Colour and Texture:

Colour: Miso comes in various colours, ranging from light yellow or white to red or dark brown. The colour is influenced by factors like the bean type, the grains used, and the fermentation period.

Texture: Miso has a paste-like consistency, and the texture can range from smooth to chunky, depending on the variety.

Types of Miso:

White Miso (Shiro Miso): Light in colour, with a mild and slightly sweet taste. It undergoes a shorter fermentation process and is often used in soups, dressings, and lighter dishes.

Yellow Miso (Shinshu Miso): A medium-coloured miso with a balanced flavour. It is versatile and suitable for various dishes, including soups and marinades.

Red Miso (Aka Miso): Darker in colour and has a more intense, robust flavour. It undergoes a longer fermentation process and is often used in heartier soups, stews, and bold-flavoured dishes.

Culinary Uses:

Soup Base: Miso is frequently used to make miso soup, a classic Japanese dish. It adds depth and richness to the broth.

Marinades and Glazes: Miso is used as a marinade or glaze for meats, fish, and vegetables, imparting a unique umami flavour.

Dressings and Sauces: Miso is incorporated into salad dressings, sauces, and dips, contributing complexity and depth to the flavours.

Nutritional Benefits:

Probiotics: The fermentation process involved in making miso results in the presence of beneficial probiotics, which can promote gut health.

Protein: Miso is a source of plant-based protein, making it a nutritious addition to various dishes.

Vitamins and Minerals: Miso contains vitamins and minerals such as B vitamins, manganese, and zinc.

Gammon noodles
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Gammon noodles

Sticky, Slurpy Noodles with Leftover Gammon


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  • Author: Jess Bunn
  • Total Time: 0 hours
  • Yield: 2 portions

Description

Embrace the art of turning leftovers into a culinary masterpiece, and let Sticky, Slurpy Noodles with Leftover Gammon become a cherished tradition in your holiday repertoire.


Ingredients

  • 250g cooked leftover gammon/ham
  • 1 Tsp chilli crisp
  • 1 Tbsp diced ginger
  • 1 Tbsp minced garlic
  • 1 Tsp chili flakes
  • 1 Tbsp rice vinegar
  • 1 Tsp honey
  • 1 Tsp soy sauce
  • 2 noodle cakes (enough to serve 2 people)

Sauce

  • 2 scallions
  • 3 Tbsp ground nut or veg oil
  • 1 knob/ 1 Tbsp peeled then grated ginger
  • 1 garlic clove
  • 1 Tsp soy sauce
  • 4 Tbsp white sesame paste/tahini
  • 1 Tbsp miso
  • 1 Tbsp rice vinegar (to taste)

Topping: Optional

  • Herb salad: Small handfuls each of mint and coriander, picked from the stems with one thinly sliced chilli.

OR

  • Stir-fried greens of choice.

Instructions

  1. Cut the gammon into a medium dice, similar in texture to cooked mince, with some fine and some chunky bits.
  2. Start the sauce. Peel the ginger and garlic, then chop finely. Finely slice the spring onion. Place the bright green half into one bowl and the lower white part into another.
  3. To the bowl with the white spring onion, add half of the ginger and garlic. Heat the oil for the sauce in a wok until almost smoking, then pour in the white sliced spring onions. Season with 1 tsp soy and set aside.
  4. To the same wok on high heat, add a little more oil, then tip in the diced gammon. Stir fry until golden brown, then add the remaining garlic and ginger, 1  tsp of the sizzled scallion oil, chilli crisp, and chilli flakes, and stir fry. Add honey and rice vinegar and continue to cook until sticky and golden. Set the mixture aside in the pan off the heat
  5. Make your topping by either  combining the picked herbs with the green spring onion and chilli or warm your greens of choice
  6. Cook the noodles according to the packet instructions in lots of boiling salted water.
  7. While the noodles cook, combine the remaining spring onion oil with the miso, tahini and rice vinegar.
  8. Drain the noodles, reserving some of the starchy water.
  9. Whisk the noodle water into the tahini mixture until it forms a pourable but thick sauce, a little thicker than double/heavy cream.
  10. Divide the ⅔ of the sauce between your serving bowls, then add the noodles. Drizzle the remaining sauce over the noodles. Warm the sticky gammon and divide it between the bowls.
  11. Serve with the topping of your choice and enjoy!
  • Prep Time: 5-10 mins
  • Cook Time: <30 mins
  • Category: Mains
  • Method: Stir fry
  • Cuisine: Asian
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