1 x 220g can water chestnuts, drained and finely diced
1tbsp sesame oil
A handful of vermicelli noodles
1 iceberg lettuce, separated into large leaves
40g roasted cashew nuts, roughly crushed
Cut the hard core and stalk from the cauliflower and separate into bite-sized florets.
In a small bowl, mix the soy sauce, mushroom stir-fry sauce, rice wine and sugar.
Gently heat tablespoon of oil in a wok, add the garlic, ginger and spring onions and fry until aromatic.
Add the cauliflower, diced onion, carrot, celery and water chestnuts and cook for 3-5min, or until tender and browned.
Add the soy sauce mixture and stir in well, continuing to cook over a high heat until the sauce has reduced.
Once the mixture becomes quite dry, turn off the heat and drizzle with the sesame oil.
Heat 250ml groundnut oil in a deep-sided frying pan, take a handful of vermicelli rice noodles and add them to the hot oil. They will puff up fast, so be ready to quickly push down any that are still transparent.
Scoop them out as soon as they are puffed and white, and drain on kitchen paper before serving.