Tofu noodle cakes
Dried egg noodles
200 g, Chinese honey marinated variety, finely chopped
3 individual, finely chopped
1 bunch(es), (300g) baby variety, finely shredded
3 medium, lightly beaten
2 medium, cut into ribbons
Rice wine vinegar
1½ tbs, (1½ tbs)
2 x 3 second spray(s)
- Cook noodles following packet instructions, or until just tender. Drain. Cut into 10cm lengths. Combine noodles, tofu, shallot, bok choy, egg, cornflour and 2 tsp of soy sauce in a large bowl.
- Combine cucumber, vinegar, sesame oil and remaining soy sauce in a medium bowl. Season with pepper and set aside. Lightly spray a large, non-stick frying pan with oil. Heat over medium heat. Drop ½ cups of the noodle mixture into pan. Cook for 3-4 minutes each side or until golden brown and cooked through. Repeat with remaining mixture to make 8 cakes in total.
- Drizzle cakes with combined oyster sauce and 1 tbs water. Top with cucumber.