The Hammy Spinach Aria of Tomato Noodles

Name: Ham, Spinach, and Tomato Egg Noodle Stir‑fry
Total time: 25 min
Yield: 2 servings
Ingredients: 200 g ham, diced; 100 g fresh spinach; 150 g ripe tomatoes, chopped; 150 g egg noodles; 1 clove garlic, minced; 1 Tbsp olive oil; to taste black pepper; to taste salt

aka Ham, Spinach, and Tomato Egg Noodle Stir‑fry

When the ham hits the pan it sings louder than my karaoke night, and the veggies just sway along.

25minutes

265kcal / serving

2serves

Easydifficulty

garlicolive oil

Ingredients

200 gham, diced
100 gfresh spinach
150 gripe tomatoes, chopped
150 gegg noodles
1 clovegarlic, minced
1 Tbspolive oil
to tasteblack pepper
to tastesalt

15gprotein

25gcarbs

10gfat

≈ 265 kcal each, ish

Method

Boil a pot of salted water, cook the egg noodles until al dente (about 6 min), drain and set aside.
Heat olive oil in a large skillet over medium‑high heat; add garlic and ham, sauté 3 min until ham starts to brown.
Toss in the tomatoes and spin quickly; cook 2 min until they soften.
Add the spinach, stirring until it wilts (about 1 min).
Stir the cooked noodles into the pan, season with pepper and salt, and give everything a good toss for another minute.
Serve immediately, maybe with a cheeky garnish of extra pepper.

If you like a little extra silk, splash a splash of pasta water into the pan – it helps the sauce cling to the noodles.

Our sommelier suggests Sing‑along to 80s power ballads while plating.

So… how was it? Be honest.

got different stuff in your fridge?Make me dinner →