On Monday night I had a Girls Night In for the Cancer Council. By far the most popular food item (including the cakes and chocolate) were the bean noodle cakes. They are amazingly delicious – everyone went back for seconds!
Bean Noodle Cakes:
- 100g vermicelli bean thread noodles
- 150g green beans
- 2cm-length coriander root and stalk
- 3 Kaffir lime leaves
- 1 tablespoon palm sugar
- 1 small red chilli, finely chopped
- 1 tablespoon Thai fish sauce
- 1 egg
- 1/4 cup cornflour
- 1/4 cup vegetable oil, for frying
- Put noodles in a large bowl, cover with boiling water and allow to stand for 5 minutes, or until noodles are soft. Drain and retun to bowl. Using a pair of kitchen scissors, cut noodles into 2cm lengths.
- Trim the beans and cut into thin rounds. Finely chop the coriander r0ot and stalk. Remove and discard the centre vein from each Kaffir lime leaf and chop the leaves finely. Add the beans, prepared coriander and lime leaves to the noodles. Add the sugar, chili, fish sauce, egg and cornflour to the noodles and stir well until combined.
- Heat oil in a large heavy-based frying pan over a medium heat. When hot, add spoonfuls of the bean and noodle mixture. Cook cakes for 2-3 minutes on each side or until golden. Transfer cakes to a large plate and cover to keep warm (I put them into a warm oven).
- Serve with Hoisin Sauce.
I make these bean noodle cakes a little bit small as they make excellent finger food and if I want them for dinner I just have lots. The hoisin sauce makes them extra-specially delicious.
*note* my mum has just reminded me that she makes this receipe with 100g of green beans and 50g of grated carrot – good for getting in different vegies! Also make sure you cut everything up very finely otherwise it won’t work as well.