Fried Noodles with Leek & Roasted Romanesco Cauliflower

16018361893_03649f2264_oThere are some exotic fruits and vegetables that I just cannot pass by in the store. I mean, look at this nature’s work of art! How can you not want to buy it? 16450907170_96e1c037b8_oSuch rare exotic foods stimulate my imagination and inspire me to come up with new dishes. This time around, I have put together a quick and painless meal that can be prepared in about half an hour.

Oh, and a little note for this recipe. If I could, I would use some sesame oil for this dish, so I very much encourage you to do so, as it will enhance the flavors. I, unfortunately, cannot have anything “sesame” in the house, as we have a little resident here with a severe nut and sesame allergy.


Fried Noodles with Leek & Roasted Romanesco Cauliflower
Prep time
Cook time
Total time
Serves: 2-3
  • 1 head Romanesco cauliflower, broken into florets
  • 3 tablespoons olive oil, divided*
  • 6 oz dry noodle
  • 2 tablespoons ponzu sauce
  • 2 tablespoon soy sauce
  • 1 tablespoon apple cider vinegar
  • ½ tablespoon honey
  • 1 clove garlic, minced
  • 2 leek, white part only, sliced
  • 2 scallions, thinly sliced
  • Salt, to taste
  • Pepper, to taste
  • ⅛ teaspoon red pepper flakes (optional)
  1. Preheat oven to 400 degrees F.
  2. In a large mixing bowl, toss cauliflower florets with 1 tablespoon of olive oil, salt and pepper.
  3. Arrange cauliflower of a baking sheet, roast for 10 minutes, then toss and roast for another 10 minutes.
  4. While cauliflower is roasting, prepare noodles according to the manufacturer's instructions. Drain. Set aside.
  5. In a small bowl combine ponzu sauce, soy sauce, apple cider vinegar, honey and 1 tablespoon of olive oil (or sesame oil, if using). Set aside.
  6. In a wok, or saute pan, heat 1 tablespoon of olive oil over medium heat.
  7. once oil is hot, add garlic and leek and fry until slightly brown.
  8. Transfer fried leek and garlic to the sauce. Set aside.
  9. Return wok/pan to the heat, add remaining tablespoon of olive oil (or sesame oil, if using) and fry cooked noodles for about 5 minutes, stirring occasionally.
  10. Add sauce with leek to the noodles and toss to coat.
  11. Add roasted cauliflower and red pepper flakes to noodle and toss everything to combine.
  12. Serve with some sliced scallion on top.
** 2 tablespoons of olive oil can be substituted for sesame oil


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