Rukmini Iyer’s quick and easy chilli crisp-topped noodles with tofu and cabbage – recipe

Rukmini Iyer’s chilli crisp-topped noodles with tofu and cabbage. Photograph: Matthew Hague/The Guardian. Food and prop styling: Florence Blair. Food styling assistant: Emma Cantlay.

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.

Chilli crisp-topped noodles with tofu and cabbage