Gluten-Free Rice Noodle Cakes With Peanut Sauce Recipe

Fusion cuisine

Gluten-Free Rice Noodle Cakes with Peanut Sauce recipe

About this recipe

A delightful gluten-free dinner featuring crispy rice noodle cakes paired with stir-fried vegetables and a creamy peanut sauce. Perfect for solution seekers looking for a quick and satisfying vegetarian meal.

Ingredients

  • 400G Thai Rice Stick Noodle 5Mm, 400G
  • 100 G Jumbo Garlic 100g
  • 250G Ginger - 250g
  • 100 G East End Ground Coriander
  • 600 Ml Bristol Syrup Co Lime Juice, 600Ml
  • 500G Two Chicks Free Range Liquid Egg White
  • 1 Bunch Spring Onions 1 Bunch
  • NaN Unsweetened Almond Beverage
  • 1 Kg Pariani Almond Peeled - Stick, 1Kg
  • - Broccoli 750g
  • 2 X 80G The Gluten Free Kitchen Egg Custard
  • NaN Tiger Nut Milk
  • - Ktc Vegetable Oil
  • 1 L Kikkoman Tamari Gluten Free Soy Sauce

Instructions

  1. 1. Cook 100 g thin rice noodles according to the packet instructions. Drain and let them sit until they become sticky.
  2. 2. Heat 1 tablespoon of vegetable oil in a pan over medium heat. Add 2 minced garlic cloves, 1 teaspoon grated fresh ginger, and 1 finely chopped red chile. Stir-fry for 1 minute, then remove half of the mixture and set aside.
  3. 3. To the pan, add 100 ml almond milk, 2 tablespoons almond, 2 tablespoons gluten-free soy sauce, 1 teaspoon ground coriander, and the juice of 1 lime. Stir well, then add 4 tablespoons warm water and mix until smooth. Remove from heat and set aside.
  4. 4. In a large bowl, combine the cooked rice noodles, the reserved garlic-ginger-chile mixture, 1 egg white, and 2 finely chopped spring onions. Mix thoroughly and spread the mixture evenly in a heated, oiled pan to form a flat layer.
  5. 5. Heat 2 tablespoons of vegetable oil in a pan over medium heat. Cook the noodle mixture for 3 minutes on each side until golden and crispy. Remove and set aside.
  6. 6. Using a Y-peeler or knife, cut 230 g broccoli into ribbons or thin slices. Heat the remaining 3 tablespoons of vegetable oil in a pan and stir-fry the vegetables for 2 minutes until tender.
  7. 7. Serve portions of the crispy noodle layer per person, topped with the stir-fried vegetables and drizzled with the peanut sauce.