Light Bites Recipes - Spiced Noodle Pancakes Recipe

Ingredients

• 150g/5oz dried thin rice noodles

• 1 fresh red chili, finely diced                

• 10ml/2 tsp garlic salt

• 5ml/1 tsp ground ginger

• 1/4 small red onion, very finely diced

• 5ml/1 tsp finely chopped lemon grass

• 5ml/1 tsp ground cumin

• 5ml/1 tsp ground coriander large pinch of ground turmeric salt

• vegetable oil, for frying

• sweet chili sauce, for dipping

Serves 4

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Method:

1. Roughly break up the noodles and place in a large bowl. Pour over enough boiling water to cover; and soak for 4-5 minutes. Drain and rinse under cold water. Dry on kitchen paper.

2. Transfer the noodles to a bowl and add the chili, garlic salt, ground ginger; red onion, lemon grass, ground cumin, coriander and turmeric. Toss well to mix, and season with salt.

3. Heat 5-6cm/2-2 1/2in oil in a wok. Working in batches,  drop tablespoons of the noodle mixture into the oil.

4. Flatten using the back of a skimmer and cook for 1-2 minutes on each side until crisp and golden. Lift out from the wok.

5. Drain the noodle pancakes on kitchen paper and carefully transfer to a plate or deep bowl. Serve immediately with the chili sauce for dipping.

Note: The delicate rice noodles puff up in the hot oil to give a fabulous crunchy bite that melts in the mouth. For maximum enjoyment, serve the golden pancakes as soon as they are cooked and savour the subtle blend of spices and wonderfully crisp texture.

Cook's Tip: For deep-frying, choose very thin rice noodles. These can be cooked dry, but here are soaked and seasoned first.