Recipe

Spicy chicken and noodle patty cups

Dec 30, 2012 1:00pm
  • 15 mins preparation
  • 20 mins cooking
  • Serves 4
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Ingredients

Spicy chicken and noodle patty cups
  • 3/4 250g packet (3 portions) bean vermicelli
  • 1 large carrot, cut into matchsticks
  • 1/2 cup chopped coriander
  • 1/4 cup sweet chilli sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon sesame oil
  • 450 gram chicken breast fillets, chopped
  • 1/2 small red onion, chopped
  • 1 clove garlic, chopped
  • 1 tablespoon grated fresh ginger
  • vegetable oil, to shallow-fry
  • 16 small butter lettuce leaves, to serve
  • lemon wedges, to serve

Method

Spicy chicken and noodle patty cups
  • 1
    Soak vermicelli in boiling water in a large heatproof bowl for 5 minutes; stir to separate noodles. then drain. Refresh under cold water. Using kitchen scissors, cut into shorter lengths. Place half the vermicelli in a large bowl. Add carrot and half the coriander; toss to combine. Set aside remaining vermicelli.
  • 2
    Meanwhile. whisk sauces and sesame oil in a small jug. Set aside.
  • 3
    Line baking tray with baking paper. Process chicken. onion, garlic, ginger. remaining coriander and 2 tablespoons of the sauce mixture in a food processor. Season. Add remaining vermicelli; process until combined. Shape mixture into 16 patties. Place on prepared tray. Cover with plastic food wrap; chill for 15 minutes.
  • 4
    Heat vegetable oil in a large frying pan over moderate heat. Shallow-fry patties, in batches, for 1-2 minutes each side or until browned and cooked. Using a slotted spoon, transfer to paper towels. Add remaining sauce mixture to carrot mixture. Toss to combine. Place lettuce on a serving plate. Fill with carrot mixture. Top each with a patty. Serve with lemon wedges.

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