Rice Noodle Cakes With Peanutty Veg - cooking recipe

Ingredients

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

Preparation

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.