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Spicy cauliflower and peanut noodles

Name: Spicy cauliflower and peanut noodles
Prep time: 25 min
Total time: 25 min
Yield: Serves 2
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

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 3 Jan 24
Updated: 18 Mar 24

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.

Easy
January 2024

Test kitchen approved

Serves 2
Hands-on time 25 min

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

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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.

Recipe from January 2024 Issue

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

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.