Curried Noodle Cakes


I’m reluctant to point you in the direction of as it’s such a beautiful vegetarian food blog that you’ll probably de-camp there permanently and I’ll be left shouting hoarsely into the aether about tinned black beans and mortal fear, whilst crickets chirp and tumbleweeds roll.  However mum is particularly fond of this noodle dish, so it’s best that I reacquaint myself with it as her chemo-battered taste buds may well be demanding it later this week.  The original recipe calls for pasta noodles (presumably “spaghetti” to people on this side of the Atlantic?), but I’ve used wheat/rice noodles successfully in the versions I’ve cooked here.

1-2 teaspoons curry paste (original calls for Thai, but we’ve had good results with Indian)

4 eggs

6 ounces tofu, diced (roughly 2/3 cup)

6 spring onions, chopped

1/2 teaspoon salt

4 cups noodles, cold

2 tablespoons sesame or vegetable oil

This should make 8-12 decent sized noodle cakes, so vary amounts as necessary.

Take a medium bowl. Add one of the eggs and mix thoroughly with the curry paste.. Whisk in the rest of the eggs.  Stir in the tofu, spring onions, and salt. Add the noodles. Stir gently but thoroughly.

Heat a frying pan over medium heat with several spoonfuls of oil. Create individual cakes by pouring some of the noodle mixture into eggcups or other small round containers and then carefully pour the individual batches into the hot oil -you should be able to fit several into the pan.  Fry for several minutes until golden on both sides. I tend to wheel these out as a side dish if we’re having a curry night, but they could just as easily go with a Chinese meal or as the main accompaniment to a meat/vegetarian protein dish.


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