"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."
"Meanwhile, make the chilli crisp oil. Put the oil in a small saucepan on a low heat for two 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."
"Put a large frying pan or wok on a medium heat, then add one tablespoon of the sesame oil. Stir-fry the ginger, garlic and spring onions for 30 seconds, then add the mushrooms and fry, stirring, for two minutes more. Add the remaining tablespoon of oil, then stir in the tofu and fry for two minutes on each side. Add the soy sauce and 20ml water, then scatter in the chopped cabbage. Cover the pan, lower the heat, and let the cabbage steam for three minutes."
The dish combines sesame-oil stir-fried ginger, garlic, spring onions, shiitake mushrooms, cubed firm tofu, soy sauce, and steamed sweetheart cabbage tossed with straight-to-wok udon noodles. The method uses a medium-hot wok, two tablespoons of sesame oil, short high-heat stir-fries and a brief steaming step to soften the cabbage. The accompanying chilli crisp oil is made by gently heating neutral oil, adding chilli flakes and whole salted peanuts until they sizzle, then removing from heat to cool. Serve the noodles hot topped with a teaspoon of the very hot chilli oil and refrigerate any remaining oil for later use.
Read at www.theguardian.com
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