SERVES 4 PREP 15 MINUTES COOK 20 MINUTES
1¼ cups salt-reduced chicken stock 3 teaspoons cornflour ½ cup light thickened cream for cooking 2 x 250g packets carrot and pumpkin noodles 1 tablespoon extra virgin olive oil 200g small button mushrooms, sliced 150g piece triple-smoked ham, cut into 1cm pieces 1 brown onion, halved, thinly sliced 3 garlic cloves, crushed ¹⁄³ cup finely grated extra sharp parmesan ¼ cup fresh flat-leaf parsley leaves
1 Combine stock, cornflour and cream in a medium jug. Set aside. 2 Place noodles in a heatproof bowl. Cover with boiling water. Stand for 6 to 8 minutes or until almost tender. Drain well. 3 Meanwhile, heat half the oil in a large deep frying pan over medium-high heat. Add mushroom and ham. Cook, stirring occasionally, for 5 minutes or until golden. Transfer to a heatproof bowl. Wipe pan clean. 4 Heat remaining oil in same pan over medium heat. Add onion. Cook, stirring, for 4 minutes or until just softened. Add garlic. Cook, stirring, for 1 minute or until fragrant. Gradually add stock mixture. Cook, stirring constantly, for 3 minutes or until mixture bubbles and thickens. 5 Reduce heat to medium-low. Add noodles and two-thirds of the ham mixture. Cook, covered, for 2 to 3 minutes or until noodles are tender (do not overcook). Add ¼ cup parmesan. Season with salt and pepper. Stir until parmesan is melted. Serve sprinkled with remaining ham mixture, parmesan and parsley.
NUTRITION: (per serve) 1115kj; 14.8g fat; 6.7g sat fat; 14.9g protein; 13.8g carbs; 7.2g fibre; 48mg chol; 799mg sodium.