Rice Noodle Cakes With Peanutty Veg Recipes

RICE NOODLE CAKES WITH PEANUTTY VEG

Steps:

• Cook the noodles according to the packet. Drain and leave until they become sticky.
• Heat 1 tbsp of the oil and stir fry the garlic, ginger and chilli. Remove half of the mixture and set aside.
• Add the coconut milk, peanut butter, soy sauce, coriander and lime juice to the pan. Stir well and add 4 tbsp warm water stir until smooth and set aside.
• Add the reserved chilli mix to the rice noodles along with the egg white and spring onion and mix well. Form the mixture into 8 patties either with your hands or the aid of a metal ring.
• Heat 2 tbsp of the oil and cook the rice cakes for 3 mins each side. set aside.
• Either use a Y peeler to cut your veg into ribbons or slice finely. Stir fry in the remaining oil until tender (about 2 mins).
• Serve two noodle cakes per person topped with the stir fried veg and peanut sauce.

RICE NOODLES WITH PEANUT SAUCE

Steps:

• In 3-quart saucepan, heat 2 quarts water to boiling. Break noodles in half and pull apart slightly; drop into boiling water. Cook uncovered 1 minute; drain. Rinse with cold water; drain.
• In small bowl, beat peanut butter, soy sauce, gingerroot and crushed red pepper with wire whisk until smooth. Gradually beat in broth.
• Place noodles in large bowl. Add peanut butter mixture, carrots, bell pepper and onions; toss. Sprinkle with cilantro.

FRIED NOODLE CAKE

Steps:

• Cook the noodles according to packet instructions.
• Heat the oil in a pan and fry the spring onions for 2-3 minutes until starting to soften.
• Add the noodles, flatten out and fry for 1-2 minutes until starting to brown.
• Turn, drizzle with lemon juice and soy sauce and cook for a further minute. If your noodle cake looks like it might not withstand a flipping pop it under a hot grill instead.