Ginger Scallion Noodle Bowl

Thinly slice the cucumber. In a small bowl toss the cucumber with the salt and sugar. Allow to sit for a few minutes and then taste one of the slices. Adjust the salt and sugar as necessary. Set aside.

In a bowl combine the scallions, ginger, grapeseed oil, soy sauce and rice wine vinegar. Allow to sit and marinate for 30 minutes.

Meanwhile, heat the olive oil on high in a skillet and add the cauliflower florets. Cook on high until they begin to turn crispy and brown.

While the cauliflower is cooking, bring a large pot of water to a boil and cook your noodles according to package directions. When they are done, drain them, and toss the hot noodles in the scallion sauce.

Put noodles into bowls and top with cauliflower and cucumbers.