Kung pao cauliflower with peanuts, pak choi and soba noodles

Cook time: 35 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Cauliflower
Couple
1/2
Family
1
Kung pao sauce
Couple
1 pottle
Family
1 pottle
Red onion
Couple
1/2
Family
1
Carrot
Couple
1
Family
2
Garlic
Couple
4 cloves
Family
6 cloves
Pak choi
Couple
All
Family
All
Dried chili and roast peanuts
Couple
1 packet
Family
1 packet
Soba noodles
Couple
1 bag
Family
1 bag

This dish (well, the chicken version) is believed to have originated in the Sichuan province of south-western China sometime around the 1830s.

Charring the cauliflower before marinating allows it to soak up some of the marinade.

The chilies are pretty HOT! Use sparingly.

If you are on our Gluten-Free box option, cook the rice noodles in boiling water for 4 minutes, strain, then cool under cold running water. Add to the dish at the same stage as the recipe and heat through.

Instructions

1

Remove any leaves and the stalk from the cauliflower. Cut into large bite-sized pieces.

2

Place a large pot of salted water on to boil.

Put a large frypan or wok (or two) on medium-high heat.

3

Once the pan is hot, add a splash of oil and cook the cauliflower (in batches, if need be) for about 6 minutes, tossing occasionally. The cauliflower should be brown in places, and a few black spots are good.

Transfer the cauliflower to a bowl and pour over half the kung pao sauce to marinate.

4

Starting at the white end, thinly slice the pak choi. As you get toward the green, make the cuts bigger ending in 3 cm slices.

Peel the onion, then chop in half and slice.

Top and tail the carrot, peel then slice into 5mm rounds.

Peel and mince the garlic.

Chop the dried chillies into thirds.

5

Return the pan (or wok) to medium heat. Once hot, add a splash of oil.

6

Add the noodles to the boiling water and cook for about 7 minutes, or until tender. Strain and toss in a little oil.

 

7

While the noodles are cooking, add the onion to the pan. Cook for a minute before adding the garlic, pak choi, carrots, chillies, and a pinch of salt, stir fry until everything is cooked.

Add the cauliflower and some of the remaining sauce. Heat through. Taste and add more sauce, as required.

8

Serve over noodles, garnished with peanuts.



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