Rukmini Iyer’s quick and easy recipe for chilli crisp topped noodles with tofu and cabbage | Quick and easy

<p>You’ll be surprised how easy it is to make your own chilli crisp oil, and then how quickly this noodle dish comes together</p><p>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.</p> <a href="https://www.theguardian.com/food/2025/nov/10/quick-easy-chilli-crisp-topped-noodles-recipe-tofu-cabbage-rukmini-iyer">Continue reading...</a>