• 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.