This dish comes together easily and delivers more than you expect. Colorful vegetables are quickly sautéed with garlic, then coated in a sweet and sour sauce that’s lightly tangy and just rich enough to bring everything together. Vinegar and a touch of sweetness create contrast, and a brief simmer thickens the sauce so it clings to the vegetables. Cooking the vegetables until just tender with a bit of bite keeps their texture, while a final splash of vinegar sharpens the flavors. Served over noodles, it’s a satisfying meal centered on vegetables that works just as well for a weeknight as it does for a more composed plate.
Servings: 4 servings
Ingredients
- 1 package favorite noodles pasta, ramen or rice noodles
- 1 cup all-purpose flour or a flour substitute of choice
- 1 cup water
- 1 large garlic clove minced
- Kosher salt, to taste
- 1/4 cup neutral cooking oil grapeseed oil or peanut oil
- 1 large head of cauliflower (or broccoli) or a combo of both, cut into florets
Sweet and Sour Sauce
- 3 tablespoons granulated sugar
- 2 tablespoons apple cider vinegar
- 2 tablespoons tamari or soy sauce
- 3 tablespoons ketchup
- 1 garlic clove minced
- 1 teaspoon arrowroot or cornstarch (for thickening)
- 2 teaspoons water
- drizzle of sesame oil for garnish
- thinly sliced scallions garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the noodles according to package directions, then drain and set aside.
- In a large bowl, whisk together the flour, water, garlic and a pinch of salt until smooth. Heat a wok or large skillet over medium high heat and add the oil. Using tongs, dip the cauliflower florets into the batter, letting any excess drip off. Carefully add to the hot oil and cook until golden, about 2 minutes per batch. Transfer to a paper towel lined plate and season lightly with salt.
Sweet and Sour Sauce
- In a small saucepan, combine the sugar, vinegar, tamari or soy sauce, ketchup and garlic. Bring the sauce to a simmer over medium heat, stirring until the sugar dissolves. In a small bowl, whisk together the arrowroot or cornstarch with 2 teaspoons of water until smooth, then stir into the sauce in the saucepan. Cook sauce for 1 to 2 minutes, until slightly thickened.
- Toss the cauliflower with the sauce until well coated. Add the cooked noodles to the sauce and toss gently to combine. Transfer to a serving bowl and finish with a drizzle of sesame oil and sliced scallions.
Tried this recipe?Let us know how it was!
