Rice Noodle Cakes With Peanutty Veg Recipe

Name: Rice Noodle Cakes With Peanutty Veg
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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 white 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.

586

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 100 g thin rice noodles, 6 tablespoons vegetable oil, 5 cm fresh ginger, grated, 2 garlic cloves, chopped, and more.

Yes, Rice Noodle Cakes With Peanutty Veg falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Rice Noodle Cakes With Peanutty Veg

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions