Serves: 4



  1. Whisk the curry, flour and water to a batter.
  2. Dip the caulflower in the batter then dip into the panko crumbs.
  3. Deep fry in oil for 3 mins.
  4. Cook the noodles and drain.
  5. Add noodles to a frying pan with olive oil, garlic, soy sauce , all the sliced veg, chilli sauce and peanut butter.
  6. Once hot and all mixed together add the coriander, lime and soy.
  7. Serve in a bowl with the cauliflower keeping any pan juices as a dipping sauce for the crispy cauliflower.