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   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
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   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         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:    
       
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