Spicy cauliflower and peanut noodles

Spicy cauliflower and peanut noodles
  • Serves icon Serves 2
  • Time icon Hands-on time 25 min

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.

Nutrition: Per serving

Calories
402kcals
Fat
14g (2.3g saturated)
Protein
14g
Carbohydrates
52g (7.4g sugars)
Fibre
6.2g
Salt
3.7g
Calories
402kcals
Fat
14g (2.3g saturated)
Protein
14g
Carbohydrates
52g (7.4g sugars)
Fibre
6.2g
Salt
3.7g

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

Method

  1. Cook the noodles according to the pack instructions, then drain and rinse in cold water.
  2. 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.
  3. 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.

delicious. tips

  1. Make it vegan You can use rice noodles, udon noodles or one of the many varieties of Chinese wheat noodles (such as shanghai) in place of egg noodles if you want to make the dish vegan.

Recipe By

Emily Gussin

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