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Title: Chilli Crisp Topped Noodles With Tofu & Cabbage
Categories: Indian, Pasta, Tofu
Yield: 2 Servings

2 tb Sesame oil
Fresh ginger (5 cm);
- peeled & finely grated
2 cl Garlic;
- peeled & finely grated
2 Spring onions;
- trimmed & thinly sliced
150 g Shiitake mushrooms;
- roughly chopped
280 g Firm tofu; cubed 1 cm
15 ml Soy sauce
1/2 Sweetheart cabbage;
- roughly chopped
200 g Straight-to-wok udon noodles
Sea salt; to taste
50 ml Neutral oil
5 g Chilli flakes
50 g Salted peanuts; left whole

Preparation time: 20 minutes Cooking time: 15 minutes

I make variations of stir-fried mushrooms and tofu with noodles (or
rice) all the time, but this one, topped with a homemade peanut
chilli crisp oil, has gone straight to the top of my repertoire. And
the chilli oil couldn't be easier to make, plus there's enough to
stash in the fridge for the week to come--spoon over eggy crumpets,
fried rice or cheese on toast

Put a large frying pan or wok on a medium heat, then add 1 tb sesame
oil.

Stir-fry the ginger, garlic and spring onions for 30 seconds, then
add the mushrooms and fry, stirring, for 2 minutes more.

Add the remaining 1 tb of oil, then stir in the tofu and fry for 2
minutes on each side.

Add the soy sauce and 20 ml water, then scatter in the chopped
cabbage.

Cover the pan, lower the heat, and let the cabbage steam for 3
minutes.

Meanwhile, make the chilli crisp oil.

Put the oil in a small saucepan on a low heat for 2 minutes--it needs
to be hot without being burningly so; if it's shimmering or smoking,
it's too hot, so let it cool a little, if necessary.

Add the chilli flakes and peanuts to the hot oil--they should sizzle
without burning--then take off the heat.

Add the noodles to the cabbage pan and stir-fry for 2 minutes, or
according to the packet instructions.

Taste and adjust the salt as needed, then serve the noodles hot and
topped with a ts of chilli oil.

Be warned, it is very hot, so have a taste before adding more.

The remaining chilli oil will keep for a week in an airtight jar in
the fridge.

Recipe by Rukmini Iyer

Recipe FROM: <https://www.theguardian.com/food/2025/nov/10/quick-
easy-chilli-crisp-topped-noodles-recipe-tofu-cabbage-rukmini-iyer>

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