Savoy cabbage, roasted cauliflower and cashew chilli noodles – mì xào chay recipe

Name: Savoy cabbage, roasted cauliflower and cashew chilli noodles – mì xào chay recipe
Cuisine: Asian
Ingredients: cauliflower 250g, sliced into 1cm-thick florets; vegetable oil ½ tbsp; sea salt ¼ tsp; fish sauce 2 tbsp; chilli flakes 1 tbsp; maple syrup 1 tbsp; egg noodles 300g; sesame oil 1½ tsp; butter 30g; shallots 2, round not banana halved and sliced into rings; garlic 3 cloves, sliced; savoy cabbage 100g, sliced into 1cm strips; coriander 20g, roughly chopped; cashews a handful, roughly chopped; lime wedges to serve

8 steps

Reckon it could stand at least double the amount of cabbage There is something so moreish and savoury about butter and fish sauce. Get everything prepped beforehand and stir-fry at the last minute before serving.

Updated at: Fri, 08 Nov 2024 23:23:22 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories976.4 kcal (49%)

Total Fat37.9 g (54%)

Carbs133.8 g (51%)

Sugars14.8 g (16%)

Protein29.2 g (58%)

Sodium1670.7 mg (84%)

Fiber9.2 g (33%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

250gcauliflower

sliced into 1cm-thick florets

½ Tbspvegetable oil

¼ tspsea salt

2 Tbspfish sauce

1 Tbspchilli flakes

1 Tbspmaple syrup

300gegg noodles

1 ½ tspsesame oil

30gbutter

2shallots

round not banana halved and sliced into rings

3 clovesgarlic

sliced

100gsavoy cabbage

sliced into 1cm strips

20gcoriander

Instructions

Step 1

Preheat the oven to 210C fan/gas mark 8.

Step 2

Roast the cauliflower with the vegetable oil and a sprinkling of salt for 20-25 minutes.

Step 3

Mix the fish sauce, chilli flakes and maple syrup in a jar or bowl.

Step 4

Cook the noodles according to the packet instructions. Fresh noodles will take 2 minutes, dried about 6 minutes.

Step 5

Drain, reserving some of the cooking water, then rinse with warm running water. Toss with the sesame oil.

Step 6

Meanwhile, melt the butter in a large frying pan over a low heat. Add the shallots and cook for 3 minutes, or until translucent. Turn the heat up to high, then add the garlic, cabbage and 3-4 tablespoons of noodle water and stir-fry for 2 minutes before adding the roasted cauliflower. Fry for 2 minutes.

Step 7

Add the cooked noodles to the frying pan with the coriander. Pour the fish sauce, chilli and maple syrup around the pan, stir-fry and toss to cook for a further 3 minutes, then turn off the heat.

Step 8

Serve with a generous sprinkling of chopped cashews and finish with a squeeze of lime.