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Japanese noodle fritters recipe
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Kid-friendly veggie soba noodle fritters, ready in just 40 minutes for a quick and tasty weeknight meal.
Ingredients:
  • 90g soba noodles
  • 2 carrots, peeled
  • 1 zucchini
  • 80g (1 cup) finely shredded wombok (Chinese cabbage)
  • 3 green shallots, trimmed, thinly sliced
  • 50g (1/3 cup) self-raising flour
  • 3 eggs
  • 21.00 gm light soy sauce
  • 2 tsp sesame oil
  • Vegetable oil, to shallow-fry
  • KEWPIE Mayonnaise, to serve
  • Hot chilli sauce, to serve
  • Toasted sesame seeds, to sprinkle
  • Micro shiso, to serve (optional)
Instructions:
  • Boil the soba noodles in a saucepan of hot water for 3 minutes until tender. Rinse the noodles under cold water until cool, then drain thoroughly.
  • Thinly shred the carrot and zucchini using a julienne peeler or sharp knife. Transfer to a bowl along with the cabbage, shallot, and noodles. Use your hands to toss them together. Sprinkle over the flour and mix well to coat everything evenly.
  • Whisk eggs with soy sauce and sesame oil in a bowl. Pour over noodles and toss to combine.
  • Heat oil in a non-stick frying pan until it reaches 1cm up the side. Spoon 1/4 cupfuls of the mixture into the pan, flatten with a spatula, and cook until golden and cooked through (about 2 minutes each side). Transfer to a paper towel-lined plate and repeat with the rest of the mixture.
  • Place the fritters elegantly on a platter, generously drizzle with mayonnaise and chilli sauce, and finish off with a sprinkle of sesame seeds and shiso, if desired.

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