Rice Noodle Cakes
Rice Noodle Cakes with a sweet chilli sauce
Ingredients
- 200g dried flat rice noodles
- 2 tsp grated ginger
- ⅔ spring onions finely chopped
- 1 courgette grated
- 3 tbsp fresh coriander chopped
- ½ tsp chinese five spice
- 2 large eggs
- 1 crushed garlic clove
- 2 tsp olive oil
- 2 tbsp sesame oil
- 40ml sweet chilli sauce
- 1 tbsp cornflour
- Salt
Sauce
- 60ml sweet chilli sauce
- A tbsp tomato puree
- ½ tsp soy sauce
Method
- Place noodles in a large heatproof bowl, cover with boiling water. Stand 5 minutes or until tender, drain. Cut noodles coarsely with scissors.
- Combine noodles, with remaining ingredients and mix together
- Heat a little of the oil in a large frying pan. Press mixture into palm-sized cakes. Cook, in batches, flattening slightly with a spatula, until browned on both sides.
- Mix sauce ingredients
- Serve up with some sauce on the side
