Spicy cauliflower and peanut noodles

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.

Spicy cauliflower and peanut noodles

Have a crack at making your own homemade crispy chilli oil.

  • 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

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
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

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.

Nutrition

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

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.

Buy ingredients online

Recipe By:

Emily Gussin
Food producer and sustainability lead, delicious.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Midweek meal recipes

Spicy pork and peanut noodles

When you need an easy dinner on the table fast,...

Save recipe icon Save recipe icon Save recipe

Noodle recipes

Satay noodles

If you love peanut butter then Katy Beskow’s noodle recipe...

Save recipe icon Save recipe icon Save recipe

Vegan dinner recipes

Spicy vegan dan dan noodles

These vegan dan dan noodles are from the new book...

Save recipe icon Save recipe icon Save recipe

Vegetarian curry recipes

Cauliflower and sweet potato balti

This is a gorgeous sweet-and-sour spin on the classic cauliflower...

Save recipe icon Save recipe icon Save recipe

Healthy salad recipes

Spicy aubergine salad with peanuts, herbs and egg

The smoky flavour and soft flesh of aubergine stands up...

Save recipe icon Save recipe icon Save recipe

Cauliflower recipes

Cauliflower and coconut dhal

A quick and easy vegetarian dahl recipe, made with cauliflower...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.