Noodle Fritters

Noodle Fritters

Noodle Fritters

Preparation time:10 mins
Cooking time:20 mins


  • ½ pkt Chang's Vermicelli Rice Noodles, boiled and drained OR 2 cups leftover cooked noodles
  • 185g can tuna, drained and flaked
  • 4 eggs, lightly beaten
  • 1 cup grated tasty cheese
  • 1 carrot, grated
  • 1/2 cup plain flour or gluten-free plain flour
  • ½ cup corn kernels
  • ½ cup spring onions, sliced
  • ½ cup Thai mint or mint, chopped
  • 1 tbs chilli sauce
  • Olive oil as needed

Dipping Sauce:

  • ½ cup Greek Yogurt
  • 1 tbs chilli sauce
  • 1 tbs fresh lime juice


  1. Using kitchen scissors, roughly cut cooked noodles into 4 cm lengths.
  2. In a bowl combine all ingredients and season with sea salt and pepper. Combine well.
  3. Coat bottom of frying pan with olive oil and add 3 heaped spoonsful of mixture into pan. Using the back of the spoon flatten the top. Cook for 2 minutes and then turn over and cook a further 2 minutes.
  4. Remove from pan and repeat process with remaining mixture. Add extra olive oil if needed.
  5. Serve warm or at room temperature with a cucumber and mint salad.

Sign up to our newsletter

Experience a feast for the senses!
Sign up for Chang’s newsletter to savour delectable recipes, insightful content, exclusive offers, and gourmet inspirations.