Savoy Cabbage, Roasted Cauliflower, and Cashew Chili Noodles

I really love British vegetables and if I have the luxury of time to make fresh, homemade noodles, I would make it just so I could have a portion of this dish – so delicious and as easy to make as a regular pasta. There is something so moreish and savory about butter and fish sauce which turns this midweek dinner into a real treat. Get everything prepped beforehand and stir-fry at the last minute before serving.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 200°C.

Step 2

Roast the cauliflower with a brush of 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 as described, or according to the packet instructions. Fresh noodles will take 2 minutes, dried about 6 minutes. Drain and rinse with warm running water. Toss with the sesame oil.

Step 5

Meanwhile, put a tablespoon of sesame oil 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 pasta water and stir-fry for 2 minutes before adding the roasted cauliflower. Fry for 2 minutes. Add the cooked pasta to the frying pan with 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 6

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