Shawarma “Singapore” Noodles With Corn and Cauliflower

Name: Shawarma “Singapore” Noodles With Corn and Cauliflower
Ingredients: Vegetable or other neutral oil; 1 onion, finely sliced; 1 small (about 1⅓ pounds / 600 g) cauliflower, cut into florets; 1 garlic clove, grated; 7 ounces (200 g) corn kernels (from 2 corn cobs); 10½ ounces (300 g) rice vermicelli, soaked in warm water for 5–10 minutes; 1 cup (155 g) fresh or frozen peas; 2 scallions, finely sliced; Sea salt and white pepper; Maggi Seasoning Sauce, to serve (optional); 1 tablespoon ground cumin; 2 teaspoons ground coriander; 2 teaspoons smoked paprika; 2 teaspoons sea salt; Black pepper