Vegan Shawarma “Singapore” Noodles

noodle vegan vegetarian wheat/gluten-free corn cumin coriander quick & easy cauliflower

Hetty McKinnon

Serves 4–6

Source

Ingredients

Vegetable or other neutral oil

1 onion, finely sliced

1 small (about 1⅓ pounds / 600 g) cauliflower, cut into florets

1 garlic clove, grated

7 ounces (200 g) corn kernels (from 2 corn cobs)

10½ ounces (300 g) rice vermicelli, soaked in warm water for 5–10 minutes

1 cup (155 g) fresh or frozen peas

2 scallions, finely sliced

Sea salt and white pepper

Maggi Seasoning Sauce, to serve (optional)

1 tablespoon ground cumin

2 teaspoons ground coriander

2 teaspoons smoked paprika

2 teaspoons sea salt

Black pepper

Method

To make the shawarma spice, combine all the ingredients in a small jar and shake well.

Heat a wok or large frying pan over high heat. When hot, add 1 tablespoon of oil, then the onion and cook, stirring often, for 2 minutes until fragrant. Add the cauliflower, season with sea salt and stir-fry for 3–4 minutes until just tender. Add the garlic and corn and toss for another minute. Remove from the wok or pan and set aside.

Drain the vermicelli. Return the wok or pan to medium heat, add about 2 tablespoons of oil and the shawarma spice and cook for 15–20 seconds, stirring constantly to prevent burning. Add the vermicelli, along with a bit more oil, and toss until the noodles are heated through and thoroughly coated in the spice mix. Return the cauliflower mixture to the pan, along with the peas, 2–3 big pinches of sea salt and a pinch of white pepper, and toss until everything is well mixed and the peas are cooked, about 1–2 minutes.

Remove from the heat and add the scallions. Taste and season with sea salt and white pepper. Sprinkle over a few drops of Maggi, if you like, and serve.