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

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.

Good

% Daily Values based on a 2,000 calorie diet

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.