72g packet chicken-flavoured 2-Minute noodles
500g pork mince
½ cup packaged dried breadcrumbs
2 cloves garlic
4 green spring onions, finely sliced
½ cup drained, roasted red capsicum strips, finely chopped
2 tblsps sweet chilli sauce
¼ cup cornflour
Vegetable oil, for shallow frying
450g packet frozen beans, broccoli and sugar snap peas
Extra sweet chilli sauce, to serve
Cook noodles according to packet directions using the flavour sachet. Drain. Cool.
Combine noodles, mince, breadcrumbs, egg, garlic, onions, capsicum and sauce in a large bowl.
Using your hands, mix well. Shape ½ cups of mixture into round patties. Gently flatten. Dust in cornflour, shaking away excess.
Heat enough oil in a large, deep frying pan over a medium to high heat to shallow-fry. Add noodle cakes. Fry for about 5 minutes on each side, or until cooked through and golden brown. Drain on absorbent kitchen paper.
Meanwhile, cook vegetables according to packet directions.
Serve noodle cakes with vegetables and extra sweet chilli sauce