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    You are in: Home / Recipes / Rice Noodle Cakes With Peanutty Veg Recipe
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    Rice Noodle Cakes With Peanutty Veg

    Total Time:

    Prep Time:

    Cook Time:

    36 mins

    20 mins

    16 mins

    PinkCherryBlossom's Note:

    The stickiness of rice noodles makes them great for moulding into cakes. Top with a peanut sauce and some veg and you have a quick meal. To save more time use a bag of stir fry mixed veg.

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    Units: US | Metric


    1. 1
      Cook the noodles according to the packet. Drain and leave until they become sticky.
    2. 2
      Heat 1 tbsp of the oil and stir fry the garlic, ginger and chilli. Remove half of the mixture and set aside.
    3. 3
      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.
    4. 4
      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.
    5. 5
      Heat 2 tbsp of the oil and cook the rice cakes for 3 mins each side. set aside.
    6. 6
      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).
    7. 7
      Serve two noodle cakes per person topped with the stir fried veg and peanut sauce.

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    Nutritional Facts for Rice Noodle Cakes With Peanutty Veg

    Serving Size: 1 (188 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 430.3
    Calories from Fat 281
    Total Fat 31.2 g
    Saturated Fat 8.5 g
    Cholesterol 40.9 mg
    Sodium 694.0 mg
    Total Carbohydrate 32.3 g
    Dietary Fiber 3.4 g
    Sugars 3.2 g
    Protein 7.6 g

    The following items or measurements are not included:

    fresh ginger

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