Al dente rice noodles soak up coconut milk & an umami-rich hoisin soy sauce, after which it’s loaded with beautifully roasted cauliflower layered with salty & tangy flavour notes. Golden brussel sprouts and toasted sesame seeds bring everything together for a truly tasty vegetarian feast.
Vegetarian Cauli & Coconut Noodles
Vegetarian Cauli & Coconut Noodles
with brussels sprouts & spring onion
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Black Sesame Seeds
- Brussels Sprouts
- Cauliflower Florets
- Coconut Milk
- Flat Rice Noodles
- Fresh Ginger
- Garlic Clove
- Garlic Cloves
- Hoisin Sauce
- Low-Sodium Soy Sauce
- Onion
- Onions
- Sesame Oil
- Spring Onion
- Spring Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
ABOUT THE SPROUTS…
Preheat the oven to 200°C. Spread the halved brussels sprouts on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
SOY GOOD!
In a bowl, combine a drizzle of oil, the hoisin sauce, ½ the soy sauce, the grated ginger, ½ the grated garlic, and seasoning. Spread the cauliflower pieces on a separate roasting tray. Coat in the hoisin soy sauce mix and roast in the hot oven until crispy, 15-20 minutes (shifting halfway).
OODLES OF NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 10-12 minutes. Drain and toss through a drizzle of olive oil.
INTO THE PAN
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
ALMOST DONE
Return the pan to medium heat with the sesame oil. When hot, fry the sliced onion and the remaining garlic until golden, 4-5 minutes (shifting occasionally). Add the cooked noodles, the coconut milk, and the remaining soy sauce. Simmer until warmed through, 1-2 minutes.
OM NOM NOM
Bowl up the coconut noodles. Top with the hoisin cauliflower and the roasted brussels sprouts. Scatter over the sliced spring onion and the toasted sesame seeds.
Brussels Sprouts - 100g
Hoisin Sauce - 20ml
Low Sodium Soy Sauce - 40ml
Fresh Ginger - 10g
Garlic Clove - 1
Cauliflower Florets - 100g
Flat Rice Noodles - 50g
Black Sesame Seeds - 10ml
Sesame Oil - 20ml
Onion - 1
Coconut Milk - 50ml
Spring Onion - 1
ABOUT THE SPROUTS…
Preheat the oven to 200°C. Spread the halved brussels sprouts on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
SOY GOOD!
In a bowl, combine a drizzle of oil, the hoisin sauce, ½ the soy sauce, the grated ginger, ½ the grated garlic, and seasoning. Spread the cauliflower pieces on a separate roasting tray. Coat in the hoisin soy sauce mix and roast in the hot oven until crispy, 15-20 minutes (shifting halfway).
OODLES OF NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 10-12 minutes. Drain and toss through a drizzle of olive oil.
INTO THE PAN
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
ALMOST DONE
Return the pan to medium heat with the sesame oil. When hot, fry the sliced onion and the remaining garlic until golden, 4-5 minutes (shifting occasionally). Add the cooked noodles, the coconut milk, and the remaining soy sauce. Simmer until warmed through, 1-2 minutes.
OM NOM NOM
Bowl up the coconut noodles. Top with the hoisin cauliflower and the roasted brussels sprouts. Scatter over the sliced spring onion and the toasted sesame seeds.
Brussels Sprouts - 200g
Hoisin Sauce - 40ml
Low Sodium Soy Sauce - 80ml
Fresh Ginger - 20g
Garlic Cloves - 2
Cauliflower Florets - 200g
Flat Rice Noodles - 100g
Black Sesame Seeds - 20ml
Sesame Oil - 40ml
Onion - 1
Coconut Milk - 100ml
Spring Onions - 2
ABOUT THE SPROUTS…
Preheat the oven to 200°C. Spread the halved brussels sprouts on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
SOY GOOD!
In a bowl, combine a drizzle of oil, the hoisin sauce, ½ the soy sauce, the grated ginger, ½ the grated garlic, and seasoning. Spread the cauliflower pieces on a separate roasting tray. Coat in the hoisin soy sauce mix and roast in the hot oven until crispy, 20-25 minutes (shifting halfway).
OODLES OF NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 10-12 minutes. Drain and toss through a drizzle of olive oil.
INTO THE PAN
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
ALMOST DONE
Return the pan to medium heat with the sesame oil. When hot, fry the sliced onion and the remaining garlic until golden, 6-7 minutes (shifting occasionally). Add the cooked noodles, the coconut milk, and the remaining soy sauce. Simmer until warmed through, 1-2 minutes.
OM NOM NOM
Bowl up the coconut noodles. Top with the hoisin cauliflower and the roasted brussels sprouts. Scatter over the sliced spring onion and the toasted sesame seeds.
Brussels Sprouts - 300g
Hoisin Sauce - 60ml
Low Sodium Soy Sauce - 120ml
Fresh Ginger - 30g
Garlic Cloves - 3
Cauliflower Florets - 300g
Flat Rice Noodles - 150g
Black Sesame Seeds - 30ml
Sesame Oil - 60ml
Onions - 2
Coconut Milk - 150ml
Spring Onions - 3
ABOUT THE SPROUTS…
Preheat the oven to 200°C. Spread the halved brussels sprouts on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
SOY GOOD!
In a bowl, combine a drizzle of oil, the hoisin sauce, ½ the soy sauce, the grated ginger, ½ the grated garlic, and seasoning. Spread the cauliflower pieces on a separate roasting tray. Coat in the hoisin soy sauce mix and roast in the hot oven until crispy, 20-25 minutes (shifting halfway).
OODLES OF NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 10-12 minutes. Drain and toss through a drizzle of olive oil.
INTO THE PAN
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
ALMOST DONE
Return the pan to medium heat with the sesame oil. When hot, fry the sliced onion and the remaining garlic until golden, 6-7 minutes (shifting occasionally). Add the cooked noodles, the coconut milk, and the remaining soy sauce. Simmer until warmed through, 1-2 minutes.
OM NOM NOM
Bowl up the coconut noodles. Top with the hoisin cauliflower and the roasted brussels sprouts. Scatter over the sliced spring onion and the toasted sesame seeds.
Brussels Sprouts - 400g
Hoisin Sauce - 80ml
Low Sodium Soy Sauce - 160ml
Fresh Ginger - 40g
Garlic Cloves - 4
Cauliflower Florets - 400g
Flat Rice Noodles - 200g
Black Sesame Seeds - 40ml
Sesame Oil - 80ml
Onions - 2
Coconut Milk - 200ml
Spring Onions - 4
Woolies Products in this dish
