Food enthusiasts and time-pressed cooks alike are raving about a new noodle dish that combines homemade chilli crisp oil with tofu and cabbage in under thirty minutes. Created by acclaimed chef and author Rukmini Iyer, this recipe has quickly become a favourite for its explosive flavours and straightforward preparation.
The Game-Changing Chilli Crisp Oil
What sets this recipe apart is the surprisingly simple homemade chilli crisp oil that takes just minutes to prepare. Using only three ingredients - neutral oil, chilli flakes, and salted peanuts - this versatile condiment can be made in advance and stored for up to a week in the refrigerator.
The method involves gently heating the oil until warm but not smoking, then adding the chilli flakes and whole peanuts. The mixture should sizzle without burning, creating a fragrant oil that packs both heat and crunch. Iyer recommends using mild olive oil for the base, though any neutral oil will work perfectly.
Building the Perfect Noodle Bowl
The main dish comes together in a single large frying pan or wok, making cleanup equally straightforward. Starting with sesame oil, the recipe builds layers of flavour by first stir-frying grated ginger, garlic, and spring onions for thirty seconds.
Next, 150g of shiitake mushrooms join the pan for a two-minute cook, followed by 280g of firm tofu cut into 1cm cubes. Iyer specifically mentions preferring Tofoo brand tofu for its texture and flavour retention.
After the tofu develops a golden colour on both sides, soy sauce and water create steam to cook half a sweetheart cabbage, which is covered and left to steam for three minutes. Finally, 200g of straight-to-wok udon noodles complete the dish with a two-minute stir-fry.
Versatility and Serving Suggestions
The beauty of this recipe extends beyond the initial meal. The extra chilli crisp oil can transform other simple dishes throughout the week. Iyer suggests spooning it over eggy crumpets, fried rice, or even cheese on toast for an instant flavour upgrade.
For serving the noodles, she advises starting with just a teaspoon of the chilli oil as it packs significant heat. The remaining chilli oil maintains its quality for up to a week when stored in an airtight jar in the refrigerator.
This recipe serves two to three people and represents the kind of quick, flavour-packed meal that home cooks can easily incorporate into their regular rotation. With just twenty minutes of preparation and fifteen minutes of cooking time, it proves that impressive vegetarian cuisine doesn't require complicated techniques or hard-to-find ingredients.
