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Cauliflower Katsu with Bang Bang Noodles

Ingredients
19
Portions
4

Ingredients

19 Total
  • 1 small cauliflower (cut into florettes)
  • 100 g Country Range Panko Breadcrumbs
  • 200 ml water
  • 150 g Country Range Plain Flour
  • 1 tbsp Country Range Madras Curry Powder
  • 1 tsp salt
  • 1 pack Country Range Medium Egg Noodles
  • 25 ml Country Range Olive-Pomace Oil
  • 5 g garlic
  • 25 g peanut butter
  • 10 ml sesame oil
  • 15 ml Country Range Soy Sauce
  • 1 lime (juice)
  • 25 ml Country Range Sweet Chilli Sauce
  • 2 tenderstem broccoli, sliced
  • 2 mange tout, sliced
  • 1 small handful coriander, chopped
  • 2 spring onions, chopped
  • 2 baby corns, sliced

Method

  • 1

    Step 1

    Whisk the curry, flour and water to a batter.
  • 2

    Step 2

    Dip the caulflower in the batter then dip into the panko crumbs.
  • 3

    Step 3

    Deep fry in oil for 3 minutes.
  • 4

    Step 4

    Cook the noodles and drain.
  • 5

    Step 5

    Add noodles to a frying pan with olive oil, garlic, soy sauce, all the sliced veg, chilli sauce and peanut butter.
  • 6

    Step 6

    Once hot and all mixed together, add the coriander, lime and soy.
  • 7

    Step 7

    Serve in a bowl with the cauliflower keeping any pan juices as a dipping sauce for the crispy cauliflower.

Ingredients

19 Total
  • 1 small cauliflower (cut into florettes)
  • 100 g Country Range Panko Breadcrumbs
  • 200 ml water
  • 150 g Country Range Plain Flour
  • 1 tbsp Country Range Madras Curry Powder
  • 1 tsp salt
  • 1 pack Country Range Medium Egg Noodles
  • 25 ml Country Range Olive-Pomace Oil
  • 5 g garlic
  • 25 g peanut butter
  • 10 ml sesame oil
  • 15 ml Country Range Soy Sauce
  • 1 lime (juice)
  • 25 ml Country Range Sweet Chilli Sauce
  • 2 tenderstem broccoli, sliced
  • 2 mange tout, sliced
  • 1 small handful coriander, chopped
  • 2 spring onions, chopped
  • 2 baby corns, sliced

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