Egg noodle spring onion fritters
- Cook noodles in salted, boiling water for 3 to 4 minutes, then drain well and place in a bowl. Sprinkle noodles with rice flour, ground peanuts, spring onions and coriander, and stir to combine. Lightly beat eggs, season with salt and pepper and stir into noodle mixture.
- Heat a nonstick frying pan, add a film of oil and fry 2 tablespoonfuls of mixture for each fritter, working in batches. Turn each fritter once to cook for 2 to 3 minutes and brown on both sides.
- Drain on paper towels and keep warm in a moderate oven while cooking remaining mixture into fritters. Serve with sweet chilli sauce or soy sauce to dip.
Tip: Breaking the noodles slightly before cooking makes them easier to incorporate into the fritter mixture and to divide into small fritters.