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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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