There is something so moreish and savoury about butter and fish sauce which turns this midweek dinner into a real treat. Get everything prepped beforehand and stir-fry at the last minute before serving.
250g cauliflower, sliced into 1cm thick florets
1/2 tbsp vegetable oil
1/4 tsp sea salt
2 tbsp fish sauce
1 tbsp chilli flakes
1 tbsp maple syrup
300g dried egg noodles
1 1/2 tsp sesame oil
2 round shallots, halved and sliced into rings
3 garlic cloves, sliced
100g savoy cabbage, sliced into 1cm strips
20g coriander, roughly chopped
Handful of cashews, roughly chopped
Lime wedges, to serve
- Preheat the oven to 200C/180C fan/gas 6. Roast the cauliflower with a brush of vegetable oil and a sprinkling of salt for 20–25 minutes. Mix the fish sauce, chilli flakes and maple syrup in a jar or bowl.
- Cook the noodles according to the packet instructions. Drain and rinse with warm running water. Toss with the sesame oil.
- Meanwhile, melt the butter in a large frying pan over a low heat. Add the shallots and cook for 3 minutes, or until translucent. Turn the heat up to high, then add the garlic, cabbage and 3-4 tablespoons of water and stir-fry for 2 minutes before adding the roasted cauliflower. Fry for 2 minutes.
- Add the cooked noodles to the frying pan with coriander. Pour the fish sauce, chilli and maple syrup around the pan, stir-fry and toss to cook for a further 3 minutes, then turn off the heat.
- Serve with a generous sprinkling of chopped cashews and finish with a squeeze of lime.
The recipes and infusions are from Vietnamese: Simple Vietnamese Food to Cook at Home by Uyen Luu, published by Hardie Grant, price £22. To order a copy for £18.70 until 9 August, go to mailshop.co.uk/books or call 020 3308 9193. Free UK delivery on orders over £20.