Noodle Salad with Ham and Kailan Strips Ala Hong Kong

5 from 8 votes
Prep Time 20 minutes
Total Time 20 minutes
Course Dinner
Cuisine European
Servings 2 people


For the dressing:

  • 1 Kailan, (Kai-Lan), Chinese broccoli
  • 30 g Mongoose seedlings, fresh
  • 80 g Ham, smoked, sliced
  • 2 medium sized Cloves of garlic, fresh
  • 10 g Ginger, fresh
  • 2 tbsp Soy sauce, light
  • 2 tbsp Rice Wine, (Arak Masak)
  • 2 tsp Rice wine vinegar, clear, mild
  • 1 tsp Red pepper paste "Shandong"
  • Also:
  • 2 tbsp Sesame oil, light
  • 1 tbsp Chili peppers, red, fresh or frozen
  • 2 tsp Sugar, white, coarse
  • 2 Pinches Pepper, black, roughly fresh from the mill

To garnish:

  • Flowers and leaves


  • Cook the pasta according to the instructions on the packet, drain and rinse off with cold water. Wash the fresh kailan, separate the leaves from the stem. Cut off the woody stem below the 2nd leaf and discard. Separate the thin petioles from the leaves along the midrib, cutting the leaves in half lengthways.
  • Cut the leaf stalks and the stem crosswise into 6cm long rolls. Cut these lengthways into thin strips and blanch for 1 minute and rinse with cold water. Cut the leaf halves lengthways into approx. 4mm wide strips and keep them ready separately. Rinse the mung seedlings well, drain well in the sieve, sort and use whole. Cut the ham into strips approx. 3 mm wide.
  • Cap the garlic cloves at both ends, peel them and cut or slice lengthways into approx. 1 mm thick slices. Chop the slices into cubes. Finely grate the washed and peeled ginger. Mix all ingredients for the dressing. Mix the salad ingredients as well and arrange on the serving plates.
  • Immediately before serving, drizzle the dressing and sesame oil over the salad, sprinkle with the sugar and the coarse pepper, serve immediately and enjoy.


  • Red pepper paste "Shandong", see: Red pepper paste "Shandong"
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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