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Noodle cakes with Asian greens


  • Soak the noodles in boiling water until separated. Then cut into smaller lengths.
  • Place the noodles in a large bowl with the curry paste, coriander, rice flour, ginger, spring onions and egg. Mix until well combined.
  • Then heat a thin layer of oil in a large non-stick pan and cook noodle cakes, in batches, until crispy on both sides.
  • At the same time, heat 1-2 tbsp fresh oil in a wok (or another large non-stick pan) and toss the bok choy, snowpeas and beans until crisp-tender. Then add a slurp each of soy, oyster sauce and vegie stock. Toss well and briefly cook.
  • To serve, layer the vegies and noodle cakes on individual plates.


  • 1 packet Singapore noodles
  • ½ tbsp red curry paste
  • 2-3 tbsp chopped fresh coriander
  • ½ tspn rice flour
  • 1 good knob ginger, grated
  • 2-3 spring (green) onions, shredded
  • 1 egg
  • vegetable oil
  • 1 large handful baby bok choy leaves
  • 12 snowpeas
  • 8-12 green beans, shredded
  • soy sauce
  • vegetarian oyster sauce
  • vegetable stock

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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