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1
Bring salted water to boil in large pot.
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2
Add noodles and cook until tender.
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3
Times vary depending on what type of Chinese noodle you are using.
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4
Drain, rinse in cold water, drain again; set aside.
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5
In processor combine 1 1/2 tsp canola with mint, sugar, garlic, lime juice and Kosher salt.
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6
Add chili sauce and puree until the mint and garlic are finely chopped.
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7
In large bowl, combine carrot, cabbage, sprouts, onion, cilantro and pour sauce over then toss to combine.
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8
Set aside.
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9
15 minutes before serving, in large well season skillet.
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10
Heat 1 tbsp of the canola over med high heat.
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11
Add half the cold noodles and pat them into a large pancake with spatula or spoon.
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12
Reduce heat to med and fry until light brown on bottom.
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13
About 8 to 10 minutes.
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14
Shake skillet to loosen any stuck noodles then flip onto a platter then slide back on skillet, crisp side up.
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15
When the second side has browned slide onto the platter and cover with a dishtowel and keep warm.
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16
Repeat with remaining noodles and the rest of the oil to make a second cake.
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17
Add peanuts to carrot mix and mix lightly.
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18
Cut noodle cakes into wedges.
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19
Arrange on plates then top with carrot mix.
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20
Drizzle remaining sauce in bottom of bowl over each plate.
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21
Serve immediately garnished with sprigs.
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22
Note for vegan--do not use Chinese noodles with eggs in them.
