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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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