Pasta Special: Japanese Buckwheat Noodles with Cauliflower

Try this delicious pasta dish:

Remove the stem of the cauliflower and divide the head into roses (about 800 g should remain). Cook cauliflower florets in plenty of salted water until al dente, then rinse on the spot with cold water to prevent them from turning gray. Lightly toast sesame seeds in a frying pan without oil and set aside. Cut garlic into thin slices, finely dice ginger. Sauté both with the chili strips in vegetable oil in a frying pan. Make the wheat noodles in salted water according to package directions. Meanwhile, deglaze garlic and ginger with fish sauce, soy sauce, lime juice and vegetable soup. Season with a pinch of sugar. Add the cauliflower florets and heat in the sauce. Fold in the cooked noodles, mix everything together well.

Arrange the pasta evenly on plates. Add a tablespoon each of sesame seeds and sesame oil on top and sprinkle with coriander leaves if desired.

Wine tip A fine, densely structured white wine from the east of the

complements the flavors of this soup.

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