This month I was asked to participate in the Australian Organic Certified Organic Cooking Challenge where all ingredients used had to be certified organic. These crispy noodle cakes were the end result.
These little noodle cakes work well with the spicy chutney and a little salad as a light lunch or even as finger food for an event. You could also serve these with a poached egg and some avocado salsa for a take on the classic breakfast fritters. Feel free to adjust the amount of chilli according to your taste and if you’re feeling too lazy to make the chutney, you could cheat and use some organic sweet chilli sauce instead.
Did you know: chillies contain seven times more vitamin C than oranges and have been traditionally used in pain relief as the spicy compound in chillies helps to release endorphins (once the burn subsides!).
- Noodle Cakes
- ⅔ pack (2 bundles) Spiral Foods organic buckwheat soba noodles
- 2 eggs – Certified organic eggs
- 4 certified organic spring onions, finely sliced
- 2 tbsp certified organic coriander, finely chopped
- 1 certified organic medium chilli, deseeded and chopped (or can use ½ tsp Spiral Foods chilli paste)
- 1 tbsp certified organic ginger, finely grated
- Salt and pepper, to taste
- 1-2 tbsp certified organic olive oil (for frying)
- 1tbsp certified organic olive oil
- 1 small certified organic brown onion or 2x spring onions
- 2 tsp grated certified organic ginger
- 1-2 tsp Spiral Foods organic minced chilli (or 1-2 organic chillies, chopped)
- 2 cloves certified organic garlic crushed
- 1x tin Spiral Foods organic diced tomatoes
- 1 tbsp Spiral Foods organic tamari sauce
- 2 tbsp Spiral Foods brown rice vinegar
- 1 tbsp Loving Earth organic coconut sugar
- For the noodle cakes:
- Cook the soba noodles in a big saucepan of water according to packet directions. Drain, rinse well under cold water and allow to cool.
- Place the noodles in a bowl and add remaining ingredients, mixing well to ensure everything is distributed.
- Heat a non-stick frypan on medium-high heat and add a little olive oil. Grab a small handful of noodles at a time and coil them into a little nest so the noodle ends are neat, then place in the frypan, pressing down with the back of a egg flipper to flatten. Cook for a few minutes each side, flipping the noodle cakes over when the undersides turn golden and crispy. Repeat until all the mix is used up, adding a little more olive oil as necessary.
- Serve with chilli chutney.
- For the chutney:
- Heat the olive oil in a frypan or small saucepan until hot then add the onion, garlic, chilli and ginger, stirring often until starting to soften. Add remaining ingredients and bring to the boil. Turn down the heat and allow to simmer for 15-20 minutes or until very thick. Season with salt and pepper.
This recipe is part of the Australian Organic Endorsed recipe campaign