Rukmini Iyer’s quick and easy recipe for kimchi tofu noodles with chilli peanuts | Quick and easy

This is one of those rare dishes that I can make both for us and for the children – reserving the kimchi topping and chilli peanuts for the adults, of course. I also like to add the kimchi just before serving for freshness (this helps to keep all the good stuff in it from deactivating, too). Leftovers are excellent in lunchboxes the next day, so it’s well worth making the full quantity and popping the excess in the fridge.Kimchi tofu noodles with chilli peanutsPrep 15 min

Cook 15 min

Serves 42 tbsp sesame or neutral oil

2 garlic cloves, peeled and finely grated3cm ginger, peeled and finely grated280g firm tofu, cut into 1½cm cubes½ tsp ground turmeric

1 tsp sea salt flakes, plus extra to taste