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Crispy noodle cake with sesame-herb dressing
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Sautéed shallots, capsicum, and bean sprouts with a delicious kick of hoisin sauce.
Ingredients:
  • 3 x 450g pkts Pot Fresh Rice Noodles
  • 3 shallots, ends trimmed, thinly sliced diagonally
  • 1 small red capsicum, halved, deseeded, thinly sliced
  • 50g (3/4 cup) bean sprouts, trimmed
  • 62.50 ml fresh coriander leaves
  • 60ml (1/4 cup) Hoisin Sauce
  • 8.00 gm brown sugar
  • 10.60 gm fresh lime juice
  • 1 tsp sesame oil
Instructions:
  • Place the noodles in a large heatproof bowl and cover with boiling water. Allow to sit for 5 minutes or until tender, then drain.
  • First, preheat the grill to high. Then, heat olive oil in a 26cm frying pan over medium-high heat. Add noodles to the pan and press down firmly with an egg lifter. Cook for 15 minutes until golden underneath, then place under the grill for 10 minutes until golden and crisp.
  • In a large bowl, mingle shallot, capsicum, bean sprouts, and coriander. In a medium jug, blend hoisin sauce, sugar, lime juice, and sesame oil until smooth.
  • Flip the noodle cake onto a serving plate. Drizzle the hoisin sauce mixture on top and add the shallot mixture. Cut into wedges before serving.

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