180g Hakubaku Somen noodles (broken in half)
50g baby spinach leaves, chopped
1 tbs sweet chilli sauce
1 tbs fish sauce
2 x 170g cans crab meat, drained
2 tbs coriander, chopped
2 spring onions, green parts only, chopped
1/2 cup plain flour
Peanut oil for shallow frying
mayonnaise, for dipping
Crab Noodle Cakes
Cook Somen noodles and spinach in boiling water for two minutes.
Drain. Rinse well with cold water. Drain again.
In a large bowl whisk eggs, fish sauce, sweet chilli sauce and lime juice.
Add cooked noodles and spinach and stir well. Add crab meat, coriander, spring onions and flour and stir until combined.
Form mixture into balls (larger than golf balls, smaller than cricket balls!). Refrigerate for at least one hour.
Shallow fry cakes in peanut oil, flattening each slightly. Cook for
4-5 minutes on each side, until golden brown.
Serve at once, with extra sweet chilli sauce and a crisp green salad.