Vegan Udon Noodles with Red Cabbage and Cauliflower
By OcadoLife
Published on 09 January 2023
Stir-fry fat, chewy udon noodles with lots of vegetables, subtly spicy curry powder and zingy lime to make this quick and colourful midweek winner by Meera Sodha. Looking for more vegan recipes? Look no further.Time and servings
40 minsTotal time
4Servings
40 minsPrep time
Ingredients
- 1 small red cabbage, cut into 2cm wedges
- 1 small cauliflower, cut into 4cm florets
- 4 tbsp of rapeseed oil
- 4 tbsp of light soy sauce
- 10 spring onions, cut at an angle into 4cm pieces
- 2 garlic cloves, crushed
- 600 g of ‘straight to wok’ udon noodles
- 1 tsp of curry powder
- 2 tbsp of mirin
- 2 tbsp of lime juice
- 20 g of pickled ginger
- 2 tbsp of sesame seeds, toasted
Method
Step 1
Preheat oven to 240°C/220°C fan/gas 9. Put the cabbage on one oven tray and the cauliflower on another, making sure the latter is in a single layer, so it doesn’t steam. In a small bowl, mix 2tbsp each of oil and soy sauce, then pour over the cauliflower and cabbage. Pop both trays into the oven. Roast the cauliflower for 15 mins, until just tender and blackening, then remove. Roast the cabbage for 20 mins longer, until burned at the edges but still holding its shape.Step 2
Heat 2tbsp oil in a large non-stick frying pan over a medium-high heat. Add the spring onions and fry for 2 mins, until starting to brown but still bright green. Add the garlic and cook for 1 min more, stirring occasionally so it doesn’t burn.Step 3
Add the noodles, toss to coat in the garlicky oil and spring onions, then stir in the curry powder and mirin, and cook for 1 min. Add the cabbage and cauliflower and cook for 2 mins, until the noodles take on a little colour. Add the remaining 2tbsp soy and the lime juice and toss to coat.Step 4
Serve immediately in bowls with the pickled ginger and toasted sesame seeds.