SHAWARMA "SINGAPORE" NOODLES WITH CORN AND CAULIFLOWER
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
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.
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