Coriander chicken balls with rice noodle salad
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- 600g chicken mince
4 green shallots, ends trimmed, finely chopped
1 long fresh red birdseye chilli, deseeded, finely chopped
1/2 cup finely chopped fresh coriander
2 makrut lime leaves, finely shredded
1 tbsp finely grated fresh ginger
1 tbsp peanut oil
80g (1/2 cup) toasted cashews, coarsely chopped
Sweet chilli sauce, to serveRice noodle salad
200g rice stick noodles
1 carrot, peeled, cut into matchsticks
1 Lebanese cucumber, halved lengthways, deseeded, thinly sliced diagonally
1 red capsicum, halved, deseeded, thinly sliced
1 small red onion, halved, thinly sliced
1/4 cup coarsely chopped fresh mint
1/4 cup fresh coriander leaves
1/4 cup coarsely torn fresh Thai basil
60ml (1/4 cup) sweet chilli sauce
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- Combine the chicken mince, green shallot, chilli, coriander, lime leaves and ginger in a bowl. Season with salt and pepper. Line a baking tray with non-stick baking paper. Roll 1 tablespoonful of chicken mixture into a ball. Place on the lined tray. Repeat with the remaining chicken mixture. Cover with plastic wrap and place in the fridge for 30 minutes to develop the flavours.
Step 2
Meanwhile, to make the salad, place the rice noodles in a large heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften. Rinse under cold running water. Drain and return to the bowl. Add the carrot, cucumber, capsicum, onion, mint, coriander, basil and sweet chilli sauce. Gently toss until just combined.
Step 3
Heat the oil in a large non-stick frying pan over high heat. Add half the chicken balls and cook, turning occasionally, for 5-6 minutes or until golden brown and cooked through. Transfer to a plate. Repeat with the remaining chicken balls.
Step 4
Divide the noodle salad among serving bowls. Top with chicken balls and sprinkle with cashews. Serve with sweet chilli sauce, if desired.
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