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Meera’s Vegan Udon noodles with red cabbage and cauliflower

Udon noodles are one of the most wonderfully slurpable type of the whole wok-ready family. Their delicious bounciness makes them quick to cook – and you’ll find a little piece of deliciousness when they’re served yaki-style (stir-fried with a party of vegetables). For Meera that means spiced with curry powder for a slightly sweet taste and recommends we serve it with a squeeze of lime.

Serves 4 Total Time 40 mins

Ingredients

Get the ingredients here.

  • 1 small red cabbage, cut into 2cm wedges 
  • 1 small cauliflower, cut into 4cm florets
  • 4 tbsp rapeseed oil 
  • 4 tbsp light soy sauce
  •  8-10 spring onions
  • 2 garlic cloves, crushed
  • 600g ‘straight to wok’ udon
  • Noodles
  • 1tsp curry powder
  • 2 tbsp mirin 
  • 2 tbsp lime juice

To serve

  • 20g pink pickled ginger
  • toasted sesame seeds

Instructions

  1. Preheat oven to 240°C/ 220°C fan/gas 9.
  2. Put the cabbage on one oven tray and the cauliflower on another, making sure the latter is in a single layer, so it doesn’t steam.
  3. In a small bowl, mix 2 tbsp each of oil and soy sauce, then pour over the cauliflower and cabbage. Pop both trays into the oven.
  4. Roast the cauliflower for 15 mins, until just tender and blackening, then remove.
  5. Roast the cabbage for 20 mins longer, until burned at the edges but still holding its shape.
  6. Heat 2 tbsp oil in a large non-stick frying pan over a medium-high heat. Add the spring onions and fry for 2 mins, until starting to brown but still bright green.
  7. Add the garlic and cook for 1 min more, stirring occasionally so it doesn’t burn.
  8. Add the noodles, toss to coat in the garlicky oil and spring onions, then stir in the curry powder and mirin, and cook for 1 min.
  9. Add the cabbage and cauliflower and cook for 2 mins, until the noodles take on a little colour. Add the remaining 2 tbsp soy and the lime juice and toss to coat.
  10. Serve immediately in bowls with the pickled ginger and toasted sesame seeds.

Originally published in Guardian FEAST

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