Cauliflower Katsu with Bang Bang Noodles

Prep Time

-

Cook Time

-

Portion(s)

4

meal curry, vegetables
ingredient lunch, main, on-the-go
ingredient vegetarians
ingredients

1 1 small cauliflower (cut into florettes)

100 100 g Country Range Panko Breadcrumbs

200 200 ml water

150 150 g Country Range Plain Flour

1 1 tbsp Country Range Madras Curry Powder

1 1 tsp salt

1 1 pack Country Range Medium Egg Noodles

25 25 ml Country Range Olive-Pomace Oil

5 5 g garlic

25 25 g peanut butter

10 10 ml sesame oil

15 15 ml Country Range Soy Sauce

11 lime (juice)

25 25 ml Country Range Sweet Chilli Sauce

2 2 tenderstem broccoli, sliced

2 2 mange tout, sliced

1 1 small handful coriander, chopped

2 2 spring onions, chopped

2 2 baby corns, sliced

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