Reinvent noodle dishes with these crispy asian cakes that round out any meal.
Credit by: KingOfChef
Bring a large saucepan of salted water to the boil over high heat. Add the noodles and cook, uncovered, for 1-2 minutes or until tender. Drain and rinse. Drain well. Use a pair of scissors to cut noodles into short lengths. Transfer to a large bowl. Add coriander, green shallots, garlic, ginger, eggs, salt and pepper, and toss well.
Heat oil in a large non-stick frying pan over medium heat. Brush 4 egg rings with oil to lightly grease and place in pan. Divide 1/2 the noodle mixture among egg rings. Cook for 2-3 minutes each side or until golden. Drain on paper towel. Run a flat-bladed knife around each cake to remove egg rings. Cover cakes with foil to keep warm. Repeat with the remaining mixture. Serve with sweet chilli sauce.
Leftovers: Use the noodles and sweet chilli sauce in stir-fries. Use the noodles, green shallots and ginger in chilli and ginger fish with bok choy.