Crispy Rice Noodle Cakes with Sesame Vegetables


  • 3/4 lb of rice noodles
  • oil for shallow frying
  • 2 tsp sesame oil
  • 2 carrots, cut into match sticks
  • 1 red bell pepper, cut into match sticks
  • 2 zuchinni, cut into match sticks
  • 4 scallions, cut into match sticks
  • 1 tbs oyster sauce
  • Soak the rice noodles for 3 minutes in boiling water, then drain thoroughly.
  • Heat the oil in a large saute pan, over medium heat.
  • Shape tablespoons of the noodles into flat discs and shallow fry in batches for 3 minutes, or until crisp and golden.
  • Drain on paper towels.
  • In another saute pan or wok, heat the sesame oil and stir fry the vegetables for 3 minutes, stirring constantly until slightly softened.
  • Stir in the oyster sauce and cook for 2 minutes.
  • Serve the cakes  and top with the vegetables.

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