Shawarma Singapore Noodles With Corn And Cauliflower Recipes

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SHAWARMA "SINGAPORE" NOODLES WITH CORN AND CAULIFLOWER



Shawarma

This dish is a riff on Singapore-style curry noodles with cauliflower, cumin, coriander, and smoked paprika.

Provided by Hetty McKinnon

Categories     Noodle     Vegan     Vegetarian     Wheat/Gluten-Free     Corn     Cumin     Coriander     Quick & Easy     Cauliflower

Yield Serves 4-6

Number Of Ingredients 17

Noodles
Vegetable or other neutral oil
1 onion, finely sliced
1 small (about 1⅓ pounds / 600 g) cauliflower, cut into florets
1 garlic clove, grated
7 ounces (200 g) corn kernels (from 2 corn cobs)
10½ ounces (300 g) rice vermicelli, soaked in warm water for 5-10 minutes
1 cup (155 g) fresh or frozen peas
2 scallions, finely sliced
Sea salt and white pepper
Maggi Seasoning Sauce, to serve (optional)
Shawarma spice
1 tablespoon ground cumin
2 teaspoons ground coriander
2 teaspoons smoked paprika
2 teaspoons sea salt
Black pepper

Steps:

  • To make the shawarma spice, combine all the ingredients in a small jar and shake well.
  • Heat a wok or large frying pan over high heat. When hot, add 1 tablespoon of oil, then the onion and cook, stirring often, for 2 minutes until fragrant. Add the cauliflower, season with sea salt and stir-fry for 3-4 minutes until just tender. Add the garlic and corn and toss for another minute. Remove from the wok or pan and set aside.
  • Drain the vermicelli. Return the wok or pan to medium heat, add about 2 tablespoons of oil and the shawarma spice and cook for 15-20 seconds, stirring constantly to prevent burning. Add the vermicelli, along with a bit more oil, and toss until the noodles are heated through and thoroughly coated in the spice mix. Return the cauliflower mixture to the pan, along with the peas, 2-3 big pinches of sea salt and a pinch of white pepper, and toss until everything is well mixed and the peas are cooked, about 1-2 minutes.
  • Remove from the heat and add the scallions. Taste and season with sea salt and white pepper. Sprinkle over a few drops of Maggi, if you like, and serve.

SPICED SINGAPORE NOODLES WITH CAULIFLOWER, CHICKEN & PRAWNS



Spiced Singapore noodles with cauliflower, chicken & prawns image

A lean Asian-style rice noodle stir-fry flavoured with soy, chilli and coriander and packed with vegetable goodness

Provided by Sarah Cook

Categories     Main course

Time 45m

Number Of Ingredients 12

juice ½ lemon
2 tbsp medium curry powder
300g cauliflower florets
100g skinless chicken breast , diced
100g spring onion , whites and greens separately sliced
200g white cabbage , cut into chunks
25g fresh red chilli , finely chopped
100g straight-to-wok fine rice noodle (we used Amoy)
50g raw peeled prawn , chopped
1 tbsp soy sauce
½ tsp golden caster sugar
5g coriander leaves

Steps:

  • Heat oven to 180C/160C fan/gas 4. Line a baking tray with baking parchment. Mix the lemon juice with ½ tbsp of the curry powder and toss with the cauliflower on the baking tray. Roast for 25-30 mins until tender and slightly golden.
  • Heat a non-stick wok or frying pan and add the chicken, spring onion whites, cabbage, red chilli, remaining curry powder and a splash of water. Fry, adding splashes of water if it starts sticking or looking dry, until the chicken is cooked through and the cabbage is softening. Add the noodles, prawns, soy sauce and sugar, and fry for another few mins until piping hot and the prawns are cooked. Scatter over the spring onion greens, roasted cauliflower and coriander leaves, and serve.

Nutrition Facts : Calories 238 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 13 grams sugar, Fiber 10 grams fiber, Protein 26 grams protein, Sodium 1.7 milligram of sodium

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