Scallion Noodle Cakes

Place a large pot of salted water on to boil for the vermicelli rice noodles. Trim and peel the zucchini into ribbons with a peeler. Thinly slice the scallions. Add the zucchini ribbons and scallions to a large bowl.

Add the vermicelli rice noodles to the boiling water and remove from the heat. Cook until tender, about 2 to 3 minutes. Drain and rinse under cool water to stop the cooking process.

Add the rice noodles to the large bowl with the zucchini ribbons. Add the hemp seeds, and a pinch of salt and pepper, and toss well to combine.

Place a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Once hot, drop 1/4 of the noodle mixture in a "nest" form into the skillet, and press down with the back of a spatula. Add another noodle cake, and press again. Cook, pressing down with a spatula occasionally, until the bottoms are crisped, about 5 to 6 minutes per side. Transfer to a plate and repeat with another 1 tbsp oil and 2 more cakes.

Place the bag of fresh mixed vegetables, unopened, into the microwave and cook on high for 3 minutes. Carefully remove the hot bag from the microwave and open.

Place the scallion noodle cakes on large plates. Serve with the steamed vegetables and tamarind chutney for dipping.