I saw this non-vegan curried noodle patties on 101 Cookbooks and had to try it out for myself (and made it vegan in the process). I’ve always loved pan fried dishes with a little egg in them to hold them together in my pre-vegan life. A local vietnamese restaurant makes Taro root cake slightly dipped in egg and then pan fried. And back when I was in college, the on-campus cafeteria used to make sandwich omelettes with diced chillies and Garam Masala. So anyways, no eggs for me anymore. When I make these noodle patties, I usually cook them in two batches, ones with eggs in them for my wife & kids and ones that are vegan for me.
Curried Noodle Patties
This recipe emphasizes improvisation with left over food and random things in the fridge thrown in to make interesting variations of the noodle patties, each time you make them. Here’s what my last variation looked like:
- 2 tsps Thai Curry Paste (red)
- 4 cups Red Mills Egg Replacer
- 6 ounces Tofu, diced into cubes
- ½ cup cilantro, chopped
- 6 green onions, chopped
- 4 cup cooked Organic Soba Noodles, cold
- 2 tbsp olive oil
- Salt to taste
Curried Noodle Patties
Mix all the ingredients (except the noodles) into a medium bowl. I find it easier to crumple the cubed tofu with my hands until the mixture is even with a coarse texture to it. Heat a oil-coated skillet over medium heat. Grab a handful of noodles, dunk them into the mixture and then drop them into egg rings and cook for 3-5 minutes or until they are golden brown. You can remove the egg rings after a few minutes when the mixture starts to hold the noodle together. I usually make them in batches of six with the last set of the noodle patties getting most of the mixture. 🙂 My only challenge with this dish is it’s hard to get everything cooked in advanced so we can eat together as a family. Has to be served nice and crispy straight from the skillet to the plates, but the trade off is these are so delicious!
Have you cooked noodle patties before? How do you make them?
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