bohemianwanderer – This stir-fried udon noodle dish with tofu, shiitake mushrooms, and a homemade chilli crisp oil is a simple yet flavorful meal that combines savory, spicy, and umami-rich ingredients. The recipe is quick and easy, making it perfect for a weeknight dinner or a satisfying lunch. The tofu adds a hearty protein boost, while the shiitake mushrooms bring depth and a meaty texture to the dish. The homemade chilli crisp oil adds the perfect amount of heat and crunch, elevating the dish to a whole new level of flavor.
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To start, heat a large frying pan or wok over medium heat. Add one tablespoon of sesame oil, followed by finely grated ginger, garlic, and spring onions. Stir-fry these ingredients for about 30 seconds until fragrant. Then, add the shiitake mushrooms and cook for an additional two minutes, stirring occasionally. The mushrooms should soften and release their moisture, which adds to the richness of the dish.
Next, add the remaining tablespoon of sesame oil to the pan, followed by the firm tofu cubes. Fry the tofu for two minutes on each side until golden brown and crispy. Then, pour in the soy sauce and 20ml of water. Scatter the roughly chopped sweetheart cabbage into the pan, and cover to let it steam for about three minutes. This helps to soften the cabbage while preserving its vibrant color and flavor.
Making Chilli Crisp Oil and Finishing the Dish
While the vegetables and tofu are steaming, prepare the homemade chilli crisp oil. In a small saucepan, heat 50ml of neutral oil, such as mild olive oil, over low heat for two minutes. Be careful not to overheat the oil—it should shimmer, not smoke. Once the oil is ready, add the chilli flakes and salted peanuts to the pan. The mixture should sizzle gently, creating a fragrant, spicy aroma. Remove the saucepan from the heat once the peanuts and chilli flakes have infused the oil.
Now, add the straight-to-wok udon noodles to the pan with the cabbage and tofu. Stir-fry the noodles for about two minutes, or according to the package instructions. Make sure the noodles are well coated with the sesame oil and soy sauce. Taste the dish and adjust the seasoning with a pinch of sea salt if needed. Serve the noodles hot, topped with a teaspoon of the homemade chilli crisp oil. Be cautious with the oil, as it can be quite spicy, so taste it before adding more.
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The remaining chilli oil can be stored in an airtight jar in the fridge for up to a week, ready to spice up your next meal. This dish is perfect for those who enjoy bold flavors and a little heat, offering a comforting and satisfying meal with every bite.
