Rice Noodle Cakes With Peanutty Veg Recipes

VEGAN TTEOKBOKKI (떡볶이) WITH VEGETABLES

Steps:

• Add the vegetable broth to a deep pan or pot and bring to a simmer over high heat. Add the cabbage, white parts of the green onions, carrot, and garlic; reduce the heat to medium-low and simmer for 2 to 3 minutes.
• Stir in the gochujang (paste), gochugaru (flakes), tamari, and sugar. Add the mushrooms and simmer for an additional 1 to 2 minutes.
• Add the rice cakes to the pan/pot and simmer for 15-20 minutes, stirring occasionally. The rice cakes will soften and grow a larger, while the sauce will decrease and thicken.
• Turn the heat off and stir in the green onions and sesame oil (optional). Top with sesame seeds, then serve warm.

RICE CAKE WITH MIXED VEGETABLES

Steps:

• In a medium bowl, soak the rice cake in the hot water for 2 to 3 minutes, then drain all but about ½ cup water. Set aside.
• Preheat a wok over high heat until wisps of smoke rise from the surface. Swirl in the vegetable oil and let heat for a few seconds until it starts to shimmer. Add the greens and stir-fry for about 15 seconds. Add the mushrooms, carrots, and bean sprouts. Stir to combine. Add the rice cake and the reserved water, soy sauce, and black bean garlic sauce. Stir-fry for 2 minutes, or until well combined and the rice cake slices have softened. Finish with the sesame oil. Serve while hot.

RICE CAKES WITH PEANUT SAUCE AND HOISIN

Steps:

• Bring a large pot of salted water to boil. Add the rice cakes and cook for 2 to 3 minutes, until softened. Drain and refresh under cold water.
• Meanwhile, make the peanut sauce: In a medium bowl, place the peanut butter, hot water, sugar, garlic and soy sauce, and whisk together until combined. Set aside.
• Heat a large (12-inch) nonstick skillet or wok on medium high. (Check the drained rice cakes. If they are sticking together, rinse them with cold water and gently toss to separate before adding them to the pan.) When the pan is hot, add the neutral oil and rice cakes, and toss to combine. Add soy sauce and stir-fry for 6 to 8 minutes, until the rice cakes begin to caramelize. (If more than a few clump together, add a tablespoon of water at a time and break them up with your spatula.) Add the yu choy and cook for another 3 to 4 minutes, until the greens are wilted. Turn off heat, add the peanut sauce and toss to coat.
• To serve, drizzle with the diluted hoisin sauce, scatter with scallions and finish with sesame seeds.

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.

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.