- 1 small red cabbage (around 500g), cut into 2cm wedges
- 1 small cauliflower, cut into florets
- Rapeseed or sunflower oil
- 4 tbsp soy sauce
- 1 medium onion, sliced finely
- 2 cloves garlic, crushed
- 600g ‘straight to wok’ noodles – Udon would be best, or cook up some dried
- 1 tsp curry powder
- 2 tbsp mirin (or use some white wine or sherry)
- Juice of one lime
- 40g ginger
- 3tsp sugar
- 3tsp white wine vinegar
- 2 tbsp sesame seeds
- 3 tbsp coriander leaves
(Note – this ginger bit is very optional but it is great) Peel the ginger and cut into the smallest batons you can. Mix with ¼ tsp salt and leave to rest for 30 minutes. Then squeeze well to remove as much water as you can.
Combine the vinegar, sugar and 1tbsp water in a small pan and heat over a low flame until the sugar is dissolved. Then add the ginger and leave to cool.
This will keep for about a month in the fridge. Use as much as you fancy to garnish the noodles.
Preheat the oven to 220C/475F.
Spread / lay out the cauliflower on one oven tray and the red cabbage on another. Mix 2tbsp of the oil with 2 tbsp of soy sauce in a bowl and use half to coat the cabbage and the other on the cauliflower. Put both in the oven.
Roast the cauliflower for 15-20 minutes until tender and blackening. The cabbage will need another 15-10 minutes until it is chewy and blackened at the edges. Once they are done you can keep them warm in the oven until you are ready.
Cook the noodles according to the instructions on the packet – unless you are using ‘straight to wok’.
Heat 2 tbsp of oil in a large frying pan on a medium high heat. Add the onion and fry gently for 5 minutes until softening, then add the garlic and fry for another 2 minutes stirring regularly so it colours but doesn’t get too brown.
Add the noodles, stir them round in the onions and garlic for a minute. Add the curry powder and mirin and cook for another minute. Add the cabbage and cauliflower and cook for another 2 minutes. Make sure everything is nice and hot, add the juice of a lime and the remaining 2 tbsp of soy sauce. Transfer to plates and top with the pickled ginger, some sesame seeds and coriander leaves.
Adapted from East by Meera Sodha