270 g Japanese soba noodles, cooked and drained according to pack instructions
4 spring onions, finely sliced to garnish
Sesame seeds to garnish (optional)
Pre-heat the oven to 200°C (180˚C fan forced).
In a large bowl coat the cauliflower florets in 2 tbsp of oil then evenly sprinkle over the Katsu Street Food Seasoning. Toss the florets to coat then place onto a non-stick baking sheet and roast in the oven for 15-20 minutes.
Meanwhile combine the miso paste with ⅓ cup (80mL) of water and soy sauce. Heat the remaining oil in a large frying pan and fry the capsicum, garlic and ginger for 2 minutes, then add the miso mixture and stir through.
Add the cooked noodles to the pan and heat through. Divide the noodles between four bowls, top with the Katsu cauliflower and garnish with spring onions and sesame seeds.