Sweet Hoisin Cauliflower with Glass Noodles and Lettuce Cups
Lee Kum Kee

Sweet Hoisin Cauliflower with Glass Noodles and Lettuce Cups

Serves 4
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By Lizzie Mabbott

A riff on the traditional Cantonese dish, Sang Choi Bao, these vegetarian lettuce wraps are so easy to make and are great for sharing with friends, or a DIY dinner with the family. Light and refreshing, add pickled red chillies if you can handle more heat.


1 large cauliflower, broken into even sized florets
2 Tbsp cooking oil
2 spring onions, sliced finely
1 cucumber, top, tailed and halved, and sliced thinly into 4cm lengths
140g dry weight glass noodles, cooked as per packet instructions
2 heads of Little Gem lettuce, leaves kept whole but separated
Pickled red chillies


100ml water
2 cloves of garlic, minced

Sauce Mix

4 Tbsp smooth peanut butter
100ml boiled water


1 Preheat oven to 220°C / 200C fan / gas mark 7. Line a tray with baking paper, add the cauliflower and drizzle with oil. Toss with your hands and roast for 15 minutes.
2 Mix the smooth peanut butter with the Lee Kum Kee Seasoned Rice Vinegar and slowly add 100ml boiling water, stirring it thoroughly until you get to the consistency of double cream. You may not need all the water. Set aside.
3 Toss the cauliflower in sauce mix and return to the oven, turning it down to 200°C / 180°C fan / gas mark 6 and roast for a further 10 minutes.
4 Remove cauliflower from the oven, garnish with spring onions and serve with cucumbers, peanut sauce, pickled chillies, glass noodles tossed with sesame oil and lettuce leaves.
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And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.