Heat oven to 180C/160C fan/gas 4.
Line a baking tray with baking
parchment. Mix the lemon juice with
½ tbsp of the curry powder and toss
with the cauliflower on the baking
tray. Roast for 25-30 mins until tender
and slightly golden.
Heat a non-stick wok or frying pan
and add the chicken, spring onion whites,
cabbage, red chilli, remaining curry
powder and a splash of water. Fry,
adding splashes of water if it starts
sticking or looking dry, until the chicken
is cooked through and the cabbage is
softening. Add the noodles, prawns,
soy sauce and sugar, and fry for another
few mins until piping hot and the prawns
are cooked. Scatter over the spring
onion greens, roasted cauliflower and
coriander leaves, and serve.