Thai Fish Cakes With Noodles

• 1/4 cup vegetable or olive oil
• 1/4 cup red curry paste
• 1/2 tbsp soy sauce
• 2 tbsp brown sugar
• 4-5 sprigs fresh cilantro leaves
• 1 lb firm white fish fillets, chopped
• 17 oz fresh Hokkien noodles
• 1 1/4 lb frozen stir-fried vegetable mix with Asian flavor packet
• 2 tbsp lemon juice

1. Heat 1 tbsp oil in a large deep frying pan over medium heat. Add 2 tbsp curry paste and cook for 1 min, or until fragrant. Remove pan from heat. Add 2 tsp soy sauce, 1 tbsp sugar and 1/2 the cilantro. Transfer to a food processor and add fish. Pulse until just combined. Roll tablespoons of mixture into balls. Flatten slightly.
2. Add 1/2 the remaining oil to frying pan over medium heat. Cook fish cakes for 5 mins, or until cooked through. Transfer to a heatproof plate and cover to keep warm.
3. Rinse noodles under hot running water to separate strands. Reheat frying pan over high heat. Add remaining oil and swirl to coat surface. Add frozen vegetables and cook for 2 mins. Add flavor packet and remaining curry paste. Cook for 1 min. Add noodles, lemon juice and remaining soy sauce and sugar. Cook until well combined.
4. Serve fish cakes and vegetable noodles sprinkled with remaining cilantro.

vegetable, red curry, soy sauce, brown sugar, cilantro, white fish, noodles, packet, lemon juice

Taken from recipes-plus.com/api/v2.0/recipes/33609 (may not work)