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
- 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
- 1tsp curry powder
- 2 tbsp mirin
- 2 tbsp lime juice
- 20g pink pickled ginger
- toasted sesame seeds
- Preheat oven to 240°C/ 220°C fan/gas 9.
- 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.
- 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.
- Roast the cauliflower for 15 mins, until just tender and blackening, then remove.
- Roast the cabbage for 20 mins longer, until burned at the edges but still holding its shape.
- 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.
- Add the garlic and cook for 1 min more, stirring occasionally so it doesn’t burn.
- 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.
- 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.
- Serve immediately in bowls with the pickled ginger and toasted sesame seeds.
Originally published in Guardian FEAST