We are currently updating our product specifications - please check product packaging or contact your wholesaler for up-to-date information.
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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