Sesame cauliflower noodles

Sesame cauliflower noodles
Serves 2
All recipes are rough guides, tweak and alter quantities to your portion sizes and preferences.

Ingredients
• About 2 cups leftover roasted cauliflower mix (from this recipe)
• 120g rice noodles or glass noodles
• 1 leek or 1 small onion, sliced
• 2 garlic cloves, sliced or crushed
• Thumb-sized piece of ginger, grated
• 3–4 chard stems or 2 boc choi stems, sliced
• A few handfuls chard or boc choi leaves, sliced
• 1 tbsp oil for frying

For the dressing:
• 1 tbsp toasted sesame oil
• 1½ tbsp soy sauce
• 1 tsp honey or brown sugar
• Juice of ½ lime or ½ lemon

To finish:
• 2 tbsp crushed peanuts
• Fresh chilli, finely sliced (optional)

Cook the noodles according to the packet instructions.
Fry the leek or onion in the oil for 5–7 minutes until softened. Add the garlic and ginger, cook briefly, then add the boc choi/chard stems. After a couple of minutes add the leaves and cook until wilted.

Whisk together the dressing ingredients. Toss the noodles, roasted cauliflower mixture and greens together with the dressing. Top with crushed peanuts and chilli, if using.