Chicken Patties with Noodle Salad

Source: Coles Magazine November 2016 - Page 76
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Serves: 4 - Prep: 15 mins - Cooking 15 mins
 500g Coles RSPCA Approved Chicken Mince
 1 garlic clove, crushed
 1 tablespoon ginger, finely grated
 1 tablespoon lemongrass paste
 4 spring onions, thinly sliced
 1 tablespoon peanut oil
 100g rice vermicelli noodles
 1 carrot, cut into matchsticks
 1 Lebanese cucumber, seeded, thinly sliced
 100g snow peas, trimmed, thinly sliced lengthways
 1/2 cup coriander leaves
 2 tablespoons sweet chilli sauce
 1 tablespoon fish sauce
 1 tablespoon lime juice


  1. Combine the chicken, garlic, ginger, lemongrass paste and half the spring onion in a large bowl. Season. Shape 1 tablespoon portions of mixture into patties.
  2. Heat the oil in a large frying pan over medium-high heat. Cook the patties, in batches, for 3 mins each side or until browned and cooked through.
  3. Meanwhile, cook the noodles following packet directions. Drain well. Combine the noodles, carrot, cucumber, snow peas, coriander and remaining spring onion in a large bowl.
  4. Place the sweet chilli sauce, fish sauce and lime juice in a screw-top jar and shake to combine. Pour over noodle mixture. Toss to combine. Serve the chicken patties with the noodle salad.

Vic Lic

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