Source: Coles Magazine November 2016 - Page 76
Serves: 4 - Prep: 15 mins - Cooking 15 mins
Ingredients:
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
Method:
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| Image source: Taste.com.au |
Ingredients:
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
Method:
- 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.
- 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.
- 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.
- 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.