Crispy Kimchi Rice Noodle Cakes

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Oh.My.WORD!! These were amazing! They are very filling but they are so good that you just want to keep eating even though your stomach is telling you to stop. DELISH!! I was a little hesitant at first because I have never tried kimchi before but it didn’t overpower the flavor of the cakes, it added a nice and pleasant tang. These are also vegan (just leave out the egg!), vegetarian, and gluten free. I wish I could take the credit for this amazing recipe but I came across it from Vegetarian Times and I just tweaked the recipe a bit to fit with my lifestyle.

Crispy Kimchi Rice Noodle Cakes
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Ingredients
  1. 3.5 oz. dried thin rice noodles
  2. 2 cups prepared cabbage kimchi, chopped
  3. 1 small onion, chopped
  4. 2 cloves garlic, minced
  5. 3/4 cup coconut flour
  6. 1 Tablespoon olive oil plus more for frying cakes
  7. 1 teaspoon light brown sugar
  8. 2.5 Tablespoons sesame oil
  9. 2 Tablespoons organic soy sauce
  10. 4 eggs
Instructions
  1. Prepare noodles according to package directions. Drain, rinse with cool water, and drain again.
  2. Sauté onions and garlic in 1 tablespoon of olive oil over medium high heat in a large skillet until tender.
  3. Combine onions, garlic, and kimchi in a large bowl. Chop rice noodles and add to cabbage mixture stirring until well combined. Stir in flour, sesame oil, sugar, and soy sauce.
  4. Heat 1 Tablespoon olive oil over medium high heat, swirling around to coat skillet. Scoop 1/2 cup of batter per cake into the pan. Cook until golden on one side and then carefully flip over. They take about 3 minutes per side. Repeat the process until you have used all of the batter. This recipe makes 8 cakes.
  5. Cook your eggs according to your preference, we like ours fried. Top each cake with an egg.
  6. Enjoy!
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