Noodle fritters with satay sauce

Noodle fritters with satay sauce

By
From
Pimp my noodles
Makes
12–15 fritters
Photographer
Jacqui Melville

This is such a moreish meal and the satay sauce is a quick way to pimp any dish.

Ingredients

Quantity Ingredient
150g rice vermicelli noodles, cooked according to the packet instructions
2 spring onions, thinly sliced
100g tinned sweetcorn
1 courgette, coarsely grated
1 long red chilli, deseeded and finely chopped
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
100g self-raising flour
3 medium eggs, lightly beaten
2 tablespoons vegetable oil
3 sprigs fresh mint, leaves picked, to serve
3 small cucumbers, halved, to serve
lime wedges, to serve

Satay sauce:

Quantity Ingredient
100g crunchy peanut butter
2 tablespoons soy sauce
1 tablespoon runny honey
1 teaspoon sriracha
1 tablespoon ginger paste
100ml water
squeeze lime

Method

  1. Combine the spring onions, sweetcorn, courgette, chilli, soy sauce, oyster sauce, sesame oil and flour in a bowl. Add the eggs, stir to combine, then add the noodles.
  2. Heat the oil in a 20 cm frying pan set over a medium-high heat. Using 1 tablespoon of the mixture at a time, cook in batches, for 2 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towels. Cover with foil to keep warm or put in an oven preheated to 180°C on a baking tray lined with foil.
  3. Meanwhile, place all the satay sauce ingredients into a small saucepan, bring to the boil then turn off the heat. Serve the fritters with the satay sauce, mint, cucumbers and lime wedges.
Tags:
Asian
student
noodles
bowl food
easy
quick
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