Looking for a quick, flavour-packed dinner that will become an instant favourite? Food writer Rukmini Iyer has created a stunning noodle dish topped with homemade chilli crisp oil that's both surprisingly simple to make and incredibly delicious.
The Ultimate Quick Dinner Solution
Rukmini Iyer's chilli crisp-topped noodles with tofu and cabbage has quickly become a staple in her kitchen repertoire. While she regularly makes variations of stir-fried mushrooms and tofu with noodles or rice, this particular version, crowned with a fiery homemade peanut chilli crisp oil, has risen straight to the top.
The best part? The chilli oil couldn't be easier to prepare, and you'll have enough left over to store in the fridge for up to a week. Iyer suggests using the extra oil to elevate everyday meals like eggy crumpets, fried rice, or even simple cheese on toast.
Simple Ingredients, Maximum Flavour
This satisfying vegetarian and vegan-friendly dish requires just a handful of fresh ingredients and comes together in under 35 minutes. You'll need 2 tbsp sesame oil, a 5cm piece of fresh ginger, 2 garlic cloves, 2 spring onions, 150g shiitake mushrooms, 280g firm tofu, 15ml soy sauce, half a sweetheart cabbage, and 200g straight-to-wok udon noodles.
The star of the show - the chilli crisp oil - requires just three components: 50ml neutral oil, 5g chilli flakes, and 50g salted peanuts kept whole for maximum crunch.
Step-by-Step Cooking Method
Begin by heating a large frying pan or wok over medium heat with one tablespoon of sesame oil. Stir-fry the grated ginger, garlic, and sliced spring onions for 30 seconds before adding the roughly chopped mushrooms. Cook for two minutes more, stirring frequently.
Add the remaining tablespoon of sesame oil, then stir in the 1cm cubed tofu and fry for two minutes on each side until lightly golden. Pour in the soy sauce and 20ml water, then scatter the chopped cabbage over everything. Cover the pan, reduce the heat, and allow the cabbage to steam for three minutes.
Meanwhile, prepare the chilli crisp oil by gently heating the neutral oil in a small saucepan for two minutes. The oil should be hot but not smoking - if it shimmers or smokes, let it cool slightly. Add the chilli flakes and peanuts to the hot oil; they should sizzle without burning. Immediately remove from heat.
Add the udon noodles to the cabbage and tofu mixture and stir-fry for two minutes, or according to packet instructions. Season with sea salt to taste, then serve the noodles hot with a teaspoon of the chilli oil. Be warned: the oil is very spicy, so taste before adding more. Store any remaining chilli oil in an airtight jar in the refrigerator for up to a week.
This recipe serves 2-3 people and demonstrates how simple ingredients can transform into an extraordinary meal with minimal effort. The combination of textures from the crispy tofu, tender cabbage, and crunchy peanuts creates a satisfying dish that's perfect for busy weeknights.
