Rice Noodle Cakes With Peanutty Veg

Total Time: 36 mins Preparation Time: 20 mins Cook Time: 16 mins

Ingredients

• Servings: 4
• 100 g thin rice noodles
• 6 tablespoons vegetable oil
• 5 cm fresh ginger, grated
• 2 garlic cloves, chopped
• 1 red chile, chopped
• 100 ml coconut milk
• 2 tablespoons crunchy peanut butter
• 2 tablespoons dark soy sauce
• 1 teaspoon ground coriander
• 1 lime, juice of
• 1 medium egg, withe beaten
• 2 spring onions, chopped
• 230 g mixed vegetables, of your choice

Recipe

• 1 cook the noodles according to the packet. drain and leave until they become sticky.
• 2 heat 1 tbsp of the oil and stir fry the garlic, ginger and chilli. remove half of the mixture and set aside.
• 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 add the reserved chilli mix to the rice noodles along with the egg and spring onion and mix well. form the mixture into 8 patties either with your hands or the aid of a metal ring.
• 5 heat 2 tbsp of the oil and cook the rice cakes for 3 mins each side. set aside.
• 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 serve two noodle cakes per person topped with the stir fried veg and peanut sauce.