Spicy Thai Chicken And Noodle Patties



The ingredient of Spicy Thai Chicken And Noodle Patties

  • 1 4 x 250g packet changs dried rice vermicelli noodles
  • 2 garlic cloves peeled
  • 2cm piece ginger peeled roughly chopped
  • 1 lemongrass stalk trimmed bruised roughly chopped see note
  • 1 long red chilli roughly chopped
  • 4 green onions roughly chopped
  • 1 4 cup fresh mint leaves
  • 1 4 cup fresh coriander leaves
  • 600g chicken mince
  • 1 tablespoon changs oyster sauce
  • 1 egg lightly beaten
  • 1 cup fresh white breadcrumbs
  • alfa one rice bran oil for shallow frying
  • asian salad greens to serve
  • changs sweet chilli sauce to serve

The Instruction of spicy thai chicken and noodle patties

  • place noodles in a large heatproof bowl cover with boiling water stand for 4 to 5 minutes or until noodles are tender drain return noodles to bowl using scissors cut into 4cm lengths
  • meanwhile place garlic ginger lemongrass chilli onion mint and coriander in a processor process until finely chopped
  • add garlic mixture mince oyster sauce egg and breadcrumbs to noodles using hands mix to combine using 1 4 cup mixture at a time shape into 12 patties place on a lined baking tray cover and refrigerate for 30 minutes
  • heat oil in a frying pan over medium heat cook patties in batches for 4 minutes each side or until cooked through and golden serve with salad greens and sweet chilli sauce

Nutritions of Spicy Thai Chicken And Noodle Patties

fatContent: 461 27 calories
saturatedFatContent: 19 5 grams fat
carbohydrateContent: 52 grams saturated fat
sugarContent: 35 2 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 35 1 grams protein
sodiumContent: 182 milligrams cholesterol

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