Noodle and Cabbage Fritters with Peanut Sauce

In a large bowl, combine the cooked rice noodles, shredded cabbage, grated carrot, chopped green onion, minced garlic, grated ginger, and red pepper flakes (if using).

In the same bowl, add the egg, flour, and soy sauce. Mix well until all ingredients are combined. The mixture should hold together when pressed.

Heat vegetable oil in a large frying pan or wok over medium-high heat.

Drop spoonfuls of the cabbage and noodle mixture into the hot oil, being careful not to overcrowd the pan. Flatten slightly with the back of a spoon.

Fry the fritters for 3-4 minutes per side, or until golden brown and crispy. Use a slotted spoon to remove the fritters from the pan and place them on a paper towel-lined plate to drain excess oil.

While the fritters are frying, prepare the peanut sauce. In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, and honey or maple syrup. Add water, one tablespoon at a time, until the sauce reaches your desired consistency.

Serve the fried cabbage and noodle fritters hot, drizzled with the creamy peanut sauce.