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