Rice Noodle Cakes With Peanutty Veg

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READY IN: 36mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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