Spicy cauliflower and peanut noodles
Tongue-tingling Sichuan peppercorns and crispy chilli oil give this easy veggie noodle stir-fry a kick of welcome heat. Don’t forget to include the cauliflower leaves so there’s no waste. Want to make these spicy peanut noodles vegan-friendly? Scroll to the Tips below.
Have a crack at making your own homemade crispy chilli oil.
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Ingredients
- 125g medium egg noodles (see Tips)
- ½ cauliflower, including the leaves if you have them
- 1 tsp vegetable oil
- 2 spring onions, finely sliced and separated into greens and whites
- 30g unsalted roasted peanuts
- ½ tsp sichuan peppercorns, lightly crushed
- 2 tsp chiu chow chilli oil
- 2 tbsp light soy sauce
- 2 tsp rice vinegar
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Method
- Cook the noodles according to the pack instructions, then drain and rinse in cold water.
- Meanwhile, chop the cauliflower into 1-2cm pieces and shred the leaves. Heat the oil in a large wok or frying pan over a high heat and add the cauliflower (including the leaves) and spring onion whites and stir-fry for 5-6 minutes until golden in places. Add the peanuts and fry for another 2 minutes.
- Stir together the chiu chow chilli oil, soy sauce and rice vinegar, then add to the pan along with the cooked noodles. Stir-fry for 2 minutes, then sprinkle with the spring onion greens to serve.
Nutrition
- 402kcals Calories
- 14g (2.3g saturated) Fat
- 14g Protein
- 52g (7.4g sugars) Carbs
- 6.2g Fibre
- 3.7g Salt
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