Sticky-sweet cauliflower noodles

Name: Sticky-sweet cauliflower noodles
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8
Ingredients: 1 large Cauliflower (around 650g), cut into bitesized florets; 1 red onion, sliced; 4 tbsp groundnut oil; 1 tbsp cornflour; 1 tbsp caster sugar; 2 tbsp sherry vinegar; 3 tbsp Shaoxing rice wine; 2 tbsp dark soy sauce; 2 tbsp soy sauce; 250 g pack fine egg noodles; 4 clove/s garlic, finely sliced; 20 g ginger, peeled and cut into matchsticks; 1 tsp chilli flakes; 50 g cashews

A veggie spin on the beloved Chinese dish kung pao chicken, with a wonderfully sticky sauce.

2.5 out of 5 stars(6) Rate this recipe

VegetarianHealthyLow in saturated fat

Serves8
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 large Cauliflower (around 650g), cut into bitesized florets
1 red onion, sliced
4 tbsp groundnut oil
1 tbsp cornflour
1 tbsp caster sugar
2 tbsp sherry vinegar
3 tbsp Shaoxing rice wine
2 tbsp dark soy sauce
2 tbsp soy sauce
250g pack fine egg noodles
4 clove/s garlic, finely sliced
20g ginger, peeled and cut into matchsticks
1 tsp chilli flakes
50g cashews

Preheat the grill to medium. Put the cauliflower florets and red onion slices into a large roasting tin; drizzle with 1 tbsp oil, season, then rub the oil into the cauliflower. Spread out in a single layer, then frill for 10-12 minutes turning halfway, or until the cauliflower is slightly charred and cooked through. Meanwhile, in a bowl, use a fork to whisk together the cornflour, sugar and 175ml water until smooth. Whisk in the vinegar, Shaoxing rice wine and both soy sauces; set aside.
Just after turning the cauliflower, bring a pan of salted water to the boil and cook the noodles for 5 minutes. Drain and rinse under cold water, then divide between 4 bowls.
Meanwhile set a wok or large frying pan over a high heat; add the remaining 3 tbsp oil. Fry the farlic and ginger for 1 minute, then add the chilli fakes and cashews; fry for a few more minutes until golden. Reduce the heat to medium, then pour over the sauce. Simmer for 2-3 minutes until glossy and just thick enough to coat the back of a spoon.
When the cauliflower and onion are cooked, spoon straught into the sauce and toss togeter before arranging over the noodles.

Typical values per serving when made using specific products in recipe