□ 1 Package Rice Sticks (or Rice Noodles of Choice)
□ ¼ Cup plus 2 tbsp Coconut Aminos (or soy sauce)
□ 3 tbsp Coconut Sugar
□ ¼ Cup plus 1 tbsp Sesame Oil
□ 1 LB Yams
□ 1 LB Carrots
□ ½ Cup Onion,
□ 4 Eggs
□ ½-1 Cup Flour (Bob’s GF Flour or AP Flour both work well)
□ Oil to fry the fritters
□ 1 Bunch Radish
□ 1 Cucumber
□ ¼ cup Rice Vinegar
□ 1 tbsp Sesame Seeds
□ 1 Bunch Chive (or green onion)
Slice radish and cucumber into thin rounds and combine in a container with a lid. Add Rice vinegar, 1 tbsp sesame oil and 1 tbsp sesame seeds. Cover, shake well and refrigerate.
Shred carrots and yams, combining the two in a bowl. Add diced onion, combine again. Whisk 4 eggs plus 2 tbsp coconut aminos together then pour into the mix. Using your hands, combine everything well. Add 1/2 cup of flour, combine well.
Heat a large skillet over medium heat, add a thin layer of oil of choice. Once hot, use your hands to make a patty about 3″ diameter and 1/2″ thick or thinner. Place in the fry pan cooking 4-6 minutes, flip and cook another 3-5 minutes. Transfer to a baking sheet with parchment on it.
Taste the first one and adjust seasoning as desired. If it falls apart, add more flour.
Repeat process until all fritters are cooked. Once cooked, place baking sheet in a 300 degree oven to keep warm.
Fill a large pot of water and set on the stove to boil.
While it is coming to a boil, combine 1/4 cup coconut aminos, 1/4 cup sesame oil and 3 tbsp coconut sugar in a saucepan and place it on the stove over low heat. Whisk until the sugar is dissolved and everything is well combined, taste and adjust as needed. Turn off heat and leave saucepan on the stove.
Once the water is boiling, add the rice noodles and cook per packaging instructions.
Turn heat back on under the sauce, once it is bubbling transfer the noodles directly into the saucepan using tongs. Combine well. If it is too sticky, add a little water from the noodle pot 2 tbsp at a time. Once combined, transfer to dinner bowls.
Add 2-3 fritters per bowl with a side of pickled cucumber and radish and top with chopped chive.