2 tbsp Medium curry power
300g Cauliflower florets
100g Skinless chicken breast, diced
100g Spring onions sliced, white and green separated
200g White cabbage, cut in to chunks
25g Fresh red chilli, finely chopped
100g Straight-to-wok fine rice noodles
50g raw peeled prawns, chopped
1 tbsp soy sauce
1/2 tsp golden caster sugar
Coriander leaves to taste
1. Heat oven to 180C/160C fan/gas 4. Line a baking tray with baking parchment. Mix the lemon juice with 1/2 tbsp of the curry powder and toss with the cauliflower on the baking tray. Roast for 25-30 mins until tender and slightly golden.
2.Heat a non-stick wok or frying pan and add the chicken, spring onion whites, cabbage, red chilli, remaining curry powder and a splash of water. Fry, adding splashes of water if it starts sticking or looking dry, until the chicken is cooked through and the cabbage is softening. Add the noodles, prawns, soy sauce and sugar, and fry for another few mins until piping hot and the prawns are cooked. Scatter over the spring onion greens, roasted cauliflower and coriander leaves, and serve.