Kung Pao Cauliflower Rice Noodles

Serves 2 or 4 to share

Fresh cauliflower florets are wok-charred to bring out the smoky-sweet flavours, it is wok tossed with pine nuts, chunky onions, spring onions, in a spicy sweet Lee Kum Kee Kung Pao Chicken Stir-fry Sauce, dressed with Lee Kum Kee Premium Dark Soy Sauce with flat wide rice noodles in this Canton meets Sichuan wok fry.

A deeply satisfying mid-week supper.

Cauliflowers are high in fibre and B vitamins – it contains anti-oxidants and phyto-nutrients that protect against cancer. It contains Choline which is essential for learning and memory.

Credit: Ching He Huang

Ingredients

200g dried weight rice noodles, cooked in 1 litre boiling water for 10 minutes, drain, rinse, dress with 1 tsp toasted sesame oil

80ml cold water

1 inch fresh root ginger, peeled, grated

1 medium red chilli, deseeded, finely chopped

1 head of cauliflower, washed and broken into bite-sized florets

2 Tbsp rapeseed oil

Seasoning

2 sachets Lee Kum Kee Kung Pao Chicken Stir-fry Sauce

2 Tbsp Lee Kum Kee Premium Light Soy Sauce

1 Tbsp Lee Kum Kee Premium Dark Soy Sauce

Garnish

1 small handful toasted pine nuts (50g)

1 small handful chives, finely chopped for sprinkling

1 Tbsp Lee Kum Kee Chiu Chow Chilli Oil (optional)

Method

Heat a wok over a high heat until smoking and add the rapeseed oil. Add the ginger, chilli and stir for a few seconds. Add the cauliflower florets and stir-fry for 30 seconds to get a nice sear on the cauliflower pieces, then drizzle 50ml cold water around the edges of the wok to create some steam to help cook the florets. Keep stirring and all liquid evaporates and you have charred some the florets.

Pour in the sachets of Lee Kum Kee Kung Pao Chicken Stir-fry Sauce and stir carefully to coat the florets well. Toss in cooked wide flat rice noodles, cooking for 1 minute and toss well to coat the noodles in the sauce. Drizzle in Lee Kum Kee Premium Dark Soy Sauce , then add Lee Kum Kee Premium Light Soy Sauce .

Sprinkle in toasted pine nuts and chives, give it one final stir. Take it off the heat. Transfer to a serving dish and serve immediately.

PREP TIME: 10 MINUTES | COOK TIME: 7 MINUTES

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