Ingredients
| DRESSING | |
| 3 tablespoons toasted sesame oil | |
| 5g fresh ginger | |
| 1 clove garlic, chopped | |
| 1 tablespoon rice vinegar | |
| 2 tablespoons hoisin sauce | |
| 1 tablespoon maple syrup | |
| 2 tablespoons hot water | |
| CAULIFLOWER & NOODLES | |
| 1 packet buckwheat noodles | |
| toasted sesame oil | |
| 20g toasted sesame seeds | |
| 1 bunch spring onions, chopped | |
| 300g baby spinach | |
| 250g cauliflower florets | |
| 100g cornflour | |
| oil, for deep frying | |
| 25g picked mint | |
| 1 mild chilli, chopped | |
| 25g fresh coriander | |
| 50g roasted cashews |
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Instructions
| 1. | For the dressing, mix all the ingredients and set aside. |
| 2. | Cook the noodles according to the packet instructions. |
| 3. | Toss with a bit of toasted sesame oil to prevent them sticking together and season. |
| 4. | Add the sesame seeds, spring onion and spinach to make a delicious salad and pop all that onto a platter. |
| 5. | Toss the cauliflower in the cornflour, making sure it’s totally covered. |
| 6. | Deep fry at 180°C for 7 minutes until it’s golden brown. |
| 7. | Once cooked, toss in the dressing and use it to garnish the noodle salad. |
| 8. | Add the mint, chilli, coriander and cashews to finish and, boom, a simple supper. |