JAPANESE NOODLE FRITTERS

PREP 20 MINS, COOK 20 MINS, MAKES 12, EASY

INGREDIENTS

●90g soba noodles

●2 carrots, peeled

●1 zucchini

●80g (1 cup) wombok (Chinese cabbage), finely shredded

●3 green shallots, trimmed, thinly sliced

●50g (1/ cup) self-raising flour 3

●3 eggs

●1 tbsp 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

METHOD

1 Cook the soba noodles in a medium saucepan of boiling water for 3 minutes or until just tender. Drain and rinse under cold running water. Drain well.

2 Use a julienne peeler or sharp knife to thinly shred the carrot and zucchini. Transfer to a bowl. Add the cabbage, shallot and noodles and use your hands to toss to combine. Sprinkle over the flour and toss to coat.

3 In a separate bowl whisk together the eggs, soy sauce and sesame oil. Pour over the noodle mixture and toss well to combine.

4 Pour enough oil into a non-stick frying pan to come 1cm up the side. Place over medium heat. Drop ¼ cupfuls of the mixture into the pan. Press with the back of a spatula to flatten. Cook for 2 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel. Repeat with the remaining mixture.

5 Arrange the fritters on a serving platter. Drizzle with mayonnaise and chilli sauce and sprinkle with sesame seeds.