Chilli crisp-topped noodles with tofu and cabbage

Serves 2–3

20 min

Stir-fried udon noodles with tofu, mushrooms and cabbage, finished with a hot chilli oil and peanut crisp.

prepPeel and finely grate the ginger
prepPeel and finely grate the garlic cloves
prepTrim and thinly slice the spring onions
prepRoughly chop the shiitake mushrooms
prepCut the tofu into 1 cm cubes
prepRoughly chop the cabbage
1 tbsp / 15 ml sesame oil	Heat wok, stir-fry ginger, garlic & spring onions	Add mushrooms, fry 2 min	Add tofu, fry 2 min each side	Add soy sauce & water, scatter cabbage	Cover, steam cabbage 3 min	Add noodles to wok, stir-fry 2 min	Taste, adjust salt, serve with chilli oil & peanuts
5 cm piece fresh ginger, peeled and finely grated
2 garlic cloves, peeled and finely grated
2 spring onions, trimmed and thinly sliced
150 g / 5 oz shiitake mushrooms, roughly chopped
280 g / 10 oz firm tofu, cut into 1 cm cubes
15 ml / 1 tbsp soy sauce
0.5 sweetheart cabbage, roughly chopped
200 g / 7 oz straight-to-wok udon noodles
Sea salt to taste
50 ml / 3 tbsp neutral oil	Heat oil in small pan, low heat, 2 min	Add chilli flakes & peanuts, sizzle, remove from heat
5 g chilli flakes
50 g / 1.75 oz salted peanuts, left whole

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