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“From my recipe box - an old favourite. I use them as hors d'ouvres, entree or snack, or I accompany them with some asian-style soup as a main - like Tom Yum soup or Chicken and Sweet Corn soup. They are quick and easy to make.”
12 cakes

Ingredients Nutrition

  • 100 g vermicelli rice noodles
  • 150 g green beans
  • 1 garlic clove, crushed
  • 1 inch fresh ginger, finely grated
  • 12 chili, finely chopped (or leave out altogether if you don't like heat)
  • 1 tablespoon sweet soy sauce (or regular, if preferred)
  • 1 egg, quickly whisked with fork
  • 14 cup cornflour
  • 14 cup vegetable oil


  1. Put noodles in a large bowl and cover with boiling water, allow to stand for 5 minutes, drain and return to bowl. Snip with kitchen scissors to 1 or 1+1/2 inch lengths.
  2. Slice the green beans finely into thin rounds, add to noodles.
  3. Add garlic, ginger, chilli, soy sauce, egg and cornflour.
  4. Mix until well combined.
  5. Heat oil in a large heavy-based frypan over medium heat. When hot, add large spoonsful of mixture. Cook cakes for 2 to 3 minutes on each side or until golden.
  6. Transfer cakes when cooked onto kitchen paper, cover to keep warm until mixture is all used up.
  7. Serve immediately.

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