Rukmini Iyer shares a quick and easy recipe for chilli crisp topped noodles with tofu and cabbage, featuring a homemade peanut chilli crisp oil that can be stored for future use.
The dish starts by stir-frying ginger, garlic, and spring onions in sesame oil, then adding shiitake mushrooms and tofu. Soy sauce and water are added before steaming the cabbage.
For the chilli crisp oil, heat neutral oil, then add chilli flakes and whole salted peanuts until sizzling. The oil is spooned over the finished noodles, providing a spicy kick.
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The recipe uses straight-to-wok udon noodles and serves the dish hot, with the remaining chilli oil keeping for a week in the fridge. Iyer warns the oil is very hot and advises tasting before adding more.
