Crispy Gochujang Cauliflower Noodles

Gochujang is one of my favourite flavours to add to a lot of recipes, so this Crispy Gochujang Cauliflower Noodles is a real winner.

UNDER 10 MINS

VEGETARIAN

Ingredients

• 1 medium head of cauliflower, cut into bite-sized florets
• 2 tbsp gochujang (Korean chili paste)
• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 2 tbsp honey or maple syrup
• 2 tbsp sesame oil
• 2 tbsp olive oil
• 2 tbsp cornstarch
• sesame seeds
• 250g noodles
• 1 cup shelled edamame (cooked)
• 1 carrot, julienned
• 1 cucumber, julienned
• 1 bell pepper, julienned
• 2 spring onions, thinly sliced

Instructions

1. Preheat your air fryer to 220°C.
2. Cook the noodles according to the package instructions.
3. In a large bowl, toss the cauliflower florets with olive oil and cornstarch until evenly coated.
4. Place the cauliflower florets in a single layer in the air fryer basket and cook for 8 minutes, shaking the basket halfway through. The cauliflower should be crispy and golden.
5. While the cauliflower is cooking, whisk together half the gochujang, soy sauce, rice vinegar, honey, and sesame oil in a small bowl.
6. Once the cauliflower is crispy, transfer it to a bowl and toss with the prepared gochujang sauce until the florets are evenly coated.
7. In another bowl, whisk together the remaining soy sauce, rice vinegar, sesame oil, gochujang and honey to create the noodle sauce.
8. Toss the cooked noodles with the noodle sauce until well-coated. 
9. Divide the noodles into serving bowls and top with crispy gochujang cauliflower, edamame, and the julienned vegetables.
10. Garnish with spring onions and a sprinkle of sesame seeds.

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