Cauliflower Katsu with Bang Bang Noodles

Ingredients

  • 1 small cauliflower (cut into florettes)
  • 100 g Country Range Panko breadcrumbs
  • 200 ml Water
  • 150 g Country Range plain flour
  • 1 tbsp Country Range Madras powder
  • 1 tsp Salt
  • 1 pack soba noodles or Country Range egg noodles
  • 25 Country Range pomace oil
  • 5 g garlic
  • 25 g peanut butter
  • 10 ml sesame oil
  • 15 ml Country Range soy sauce
  • juice of 1 lime
  • 25 ml Country Range sweet chilli sauce
  • 2 tenderstem broccoli sliced
  • 2 mange tout sliced
  • 1 small handful chopped coriander
  • 2 spring onions chopped
  • 2 baby corns sliced

Method

  1. Whisk the curry, flour and water to a batter.
  2. Dip the caulflower in the batter then dip into the panko crumbs.
  3. Deep fry in oil for 3 mins.
  4. Cook the noodles and drain.
  5. Add noodles to a frying pan with olive oil, garlic, soy sauce , all the sliced veg, chilli sauce and peanut butter.
  6. Once hot and all mixed together add the coriander, lime and soy.
  7. Serve in a bowl with the cauliflower keeping any pan juices as a dipping sauce for the crispy cauliflower.