Sticky Sriracha Cauliflower

Meanwhile, when boiling, add the noodles to the water and cook until tender, 4 mins.

Once cooked, drain in a sieve and run under cold water to stop them sticking together.

Meanwhile, halve the mangetout widthways.

Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the spring greens along with 1 tbsp of water, cover with a tight-fitting lid and cook until wilted, 5-6 mins. 

Add the mangetout and garlic and stir-fry until the mangetout is tender, 2-3 mins. Season with salt and pepper.

Pour the hoisin sauce, soy sauce, sambal (add less if you'd prefer things milder) and water for the sauce (see pantry for amount) to the pan. Stir well to combine. 

Bring to the boil, then simmer until the sauce has thickened slightly, 1-2 mins.  

When the cauliflower has 2-3 mins remaining, drizzle over the honey and sriracha, then toss to coat. Return to the oven for the remaining cook time. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Meanwhile, add the cooked noodles to the veg and toss to coat in the sauce. Simmer until piping hot, 1-2 mins.

Add a splash of water if it needs loosening. Taste and season with salt and pepper if needed.