Singapore Noodles with Roasted Cauliflower

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

On a rainy Friday in March, I fancied a stir fry for dinner. 




And, I came across this recipe for Singapore Noodles with Roasted Cauliflower, which used no oil whatsoever. 

Intrigued, I gave it a go. And it was so good! Noodles tossed with a medley of vegetables and chicken, spiced with curry powder and Thai 7 spice. It was so satisfying and even more so knowing that it contained no oil. This is how good food can be when it's so simple and fresh.

I hope you try out this recipe - make it your own with any seasonings you have in the cupboard. This is a great recipe for a Friday. It'll help clear out your vegetable drawer ready for the weekend shop!
P.S. If you're not a cauliflower fan, leave it out and just make the Singapore Noodles!
Noodles, previously: Chinese Chicken with Spicy Noodles, Thai Noodle Soup, Chicken Noodle Soup, Chicken Sizzler, Chicken Chow Mein and more!

Ingredients needed include Cauliflower, Lemon Juice, Curry Powder, Salt, Black Pepper, Chicken Breast, White Cabbage, Spring Onions, Red Chillies, Thai 7 Spice, Water, Soy Sauce, Sugar and Noodles.

Bismillah, let's begin!

Preheat the oven to 180C or 160C Fan or Gas Mark 4. Line an oven tray with foil or baking paper.

Take a Cauliflower. You'll only need half and with the other half of mine, my mum made her Lamb and Cauliflower Curry.

Take your half of Cauliflower.

Slice into florets.

Place them into a bowl.

Sprinkle in 1/2 tablespoon of Curry Powder.

Season with Salt and Black Pepper, to taste.

Squeeze in the juice of 1/2 a Lemon.

Give it a good stir and then toss onto the prepped oven tray.

Arrange in to a single layer, and bake for about 30 minutes until golden brown and tender.

The key to a good stir-fry is all in the preparation. So, take 3 Red Chillies, or to taste.

Give them a fine slice.

Next, a bunch of Spring Onions.

Open them out.

And, separate the whites and greens.

Finely chop them too, keeping them both separate.

Next, roughly chop up about 200 grams of White Cabbage. Feel free to add any other veggies you want - after all, you're the one who is going to eat this!

Take 450 grams of Chicken Breast and chop into small pieces.

Pop your wok or large pan on to a high heat, and bring a pan of water to boil for the noodles.

Throw in the chicken ..

.. the cabbage ..

.. the spring onion whites ..

.. the red chilli ..

1 and 1/2 tablespoons of Curry Powder

And, because I couldn't resist, a little Thai 7 Spice, to taste.

This is my favourite seasoning but you use whatever you want!

Add a splash of Water. Season with salt and pepper, to taste.

Bring to the boil and give it a good stir. Add more water, if needed, and then cover and simmer until the chicken is fully cooked!

By now the cauliflower should be done.

And, it's time to get your noodles in (or in my case, spaghetti). Boil up 200 grams of Noodles.

Once the chicken is cooked, add in the spring onion greens ..

.. 1 tablespoon of Soy Sauce and 1/2 teaspoon of Sugar..

Give it a good stir!

Then, in goes the cauliflower.

And, the noodles.

Finally, Fresh Coriander, chopped and to taste.

A final toss! Check the seasoning and we're done!

Serve immediately and enjoy!

Full Written Recipe:

Singapore Noodles with Roasted Cauliflower

Adapted from BBC Good Food 

Ingredients – serves approx 4 people

For the Roasted Cauliflower

½ Cauliflower, cut into florets

Juice of ½ Lemon

½ tablespoon of Curry Powder

Salt and Black Pepper, to taste

For the Singapore Noodles

450 grams Chicken Breast, cut into pieces

200 grams White Cabbage, roughly chopped

Bunch of Spring Onions, whites and greens sliced separately

3 Red Chillies, sliced

1 and ½ tablespoons Curry Powder

Thai 7 Spice, to taste

Salt and Black Pepper, to taste

Water, as needed

1 tablespoon Soy Sauce

½ teaspoon Sugar

Fresh Coriander, chopped and to taste

200 grams Noodles or Spaghetti, cooked according to packet instructions

Method

Preheat the oven to 180C or 160C Fan or Gas Mark 4. Line an oven tray with foil or baking paper.

Mix the cauliflower with the curry powder, lemon juice, salt and black pepper.

Roast for 30 minutes until tender and golden brown.

For the noodles, heat a wok or large pan on the heat.

Add in the chicken, cabbage, spring onion whites, red chillies, curry powder, Thai 7 spice, salt, black pepper and a splash of water.

Mix well and bring to the boil.

Stir fry and add water, if it becomes too dry.

Cover on a low heat and cook until the chicken is done – about 10-15 minutes.

Add in the spring onion greens, soy sauce, sugar, roasted cauliflower, cooked noodles and chopped coriander.

Toss for a few minutes until everything is well combined. Taste for seasoning.

Serve up! 

This Time Last Year:

Potatoes, Peas and Carrot Curry

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Keep me in your duas, please,

Wasalaam!