The Perfect Steamed Noodle Cakes Recipe

healthy vegetarian dish cucumber mushroom sliced carrot tea cherry
by Sierra Fairfull

Estimated reading time: 1 minute 


  • 60mls peanut oil
  • 100g leek chopped small
  • 20g ginger chopped finely
  • 15g coriander root
  • 80g carrots fine diced
  • 170g celery diced
  • 150g water-chestnuts
  • 1 teaspoon curry paste
  • ¼ cup coconut cream
  • 1½ tablespoons lime juice
  • 2 teaspoon sea salt
  • 750g rice noodle cooked in Asian stock
  • 4g Thai basil frozen
  • 30g coriander leaves
  • 7g mint chopped
  • 3 eggs whisked
  • 40g corn flour

Steamed Noodle



  1. Heat a pot
  2. Add the oil
  3. Sauté the leeks until softened
  4. Add the ginger and coriander roots
  5. Stir well then add the carrots
  6. Cook for 2 minutes
  7. Add the celery and the water chestnuts
  8. Stir and cook for 2minutes
  9. Add the curry paste cook for 1 minute
  10. Add the coconut cream, lime juice, and the salt
  11. Pour this into the noodles and the Thai basil, coriander leaves, and mint
  12. Whisk the eggs and pour these into the noodles
  13. Mix thoroughly
  14. Sift in the cornflour and mix through evenly
  15. Place 100g in moulds
  16. Steam for 20 minutes
  17. Turn out and cool in cold room

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