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Saturday
May102014

asian noodle cakes

The story of my imperfect manicure all began with our sausage dog, Edweiner, pottying on our bedroom floor.  Does anyone else notice that it's the days that you plan with the precision of a Swiss watch that things all fall apart.  And as Murphy's Law would mockingly have it, the days it is most inconvenient for it to happen that shit goes down (in our case literally - right down on our brand new carpet).

Awaking at 5.30am for my ritual Friday morning trip to Queen Victoria Markets, I returned home late after a tram broke down along Sydney Road.  THBBF was waiting patiently at home (bless him), but I knew the delay would make him late for work (we are a one-car household - the joys of inner-city life).  I madly unpack my shopping, in hindsight I probably should have slowed this step down as this evening I tore my hair out trying to find spring onions for this recipe, only after I had finished cooking these I looked down and saw them peeking out from on top of our microwave, naturally, where everyone stores their spring onions these days.

I then raced upstairs, jumped in the shower, realised I hadn't shaved my legs in over a week (it was bad.  Real bad, like Guerillas in the Mist bad).  My big boss was coming in today and I now needed to add another grooming task to the regime, along with painting my little stubs some might call fingernails.  Showering in record time, I slap on some makeup, pull my hair up into a somewhat presentable style (thank you hair doughnut) and glance down at the time, with 15 mins left to plain nails.  3 coats x 5 mins each setting time = 15 mins.  Things are going well.

Until I go into our bedroom and see a suspicious damp patch.  THBBF had already left for work and I certainly wasn't responsible - I turn around and our dog has somehow managed to get up the stairs on her own (dachshund owners will sympathise with me that this is a disastrous thing to have happen) and is now staring up at me with a face that is guilty as sin.  F!@#.  Now I have to clean up this dog piss and there's no way a mani can be done in 5 mins.

I cannot go to work with naked nails.  This only leaves one solution - tram manicure.  I throw my Essie and Seche Vite into my bag, throwing caution to the wind and leaving the polish remover at home (I like to live dangerously).  I carefully time my brushstrokes with the stops, which I now know off my heart as I have caught the same tram for almost 3 years.  Women watch in awe, one even taps me on the shoulder to comment about how neat my mani is and another suggests I start a business doing manicures on public transport.  I laugh out loud but think about it for the rest of the day.  Perhaps if this food blogging business doesn't pay off I may just have a career backup plan.  

Anyway, this recipe really is quick and easy (by normal people standards, not mine).  I really couldn't be bothered tonight so I dropped into the supermarket on the way home, picked up a roast chicken and a pre-mixed coleslaw salad bag and threw it all together with the Maggi 2 Minute Noodles that are a staple in our home (a must for THBBF when recipe development goes terribly, terribly wrong).  I think in total this took me about 20 mins.  See, I am human afterall.

asian noodle cakes
Makes 8

2 packets of Maggi 2 Minute Noodles, flavouring sachet discarded
1 cup shredded BBQ chicken
1 cup coleslaw salad mix (this is the veggies only, without the dressing) 
1/4 cup coriander leaves, chopped
1 stick lemongrass, white inner core only, finely chopped
1 birdseye chilli, finely chopped
3 tbsp plain flour
2 eggs
1/2 cup vegetable oil
Sea salt flakes and freshly cracked black pepper

Cook noodles according to packet instructions.  Drain.  Allow to cool for 5 mins.

In a large bowl, combine cooled noodles, chicken, coleslaw, coriander, lemongrass, chilli and flour.  Mix well to combine (don't be a sissy, use your hands, get in there!).  Break eggs into the mixture, season with salt and pepper, mix well to combine.

Heat oil in a large frypan over medium heat.  Divide mixture into 8 equal balls (about 1/3 cup of mixture each).  2 at a time, fry balls, pressing down gently with a spatula to flatten, for about 2-3 mins each side or until golden and crispy.  The cakes will still be soft and delicious inside.  Drain on paper towel and sprinkle with salt just before serving hot.

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