Coriander chicken balls with rice noodle salad

Fragrant coriander chicken balls served with a fresh and vibrant rice noodle salad packed with vegetables and herbs, finished with crunchy cashews and sweet chilli sauce.

asian

thai

Nutrition

Provides lean protein from chicken mince, healthy fats from cashews and peanut oil, and abundant vitamins and minerals from fresh vegetables and herbs.

Calories	373 kcal
Energy	1562 kJ
Protein	25 g
Total Fat	11 g
Saturated Fat	3 g
Trans Fat	0 g
Polyunsaturated Fat	4 g
Monounsaturated Fat	5 g
Cholesterol	76 mg
Carbohydrate	31 g
Sugars	8 g
Dietary Fibre	3 g
Sodium	303 mg

*per serving

PescatarianHalalGluten FreeDairy FreeEgg FreeSoy FreeShellfish FreeSesame FreeHigh ProteinHigh FibreNutritious

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

dinnerlunchsaladmain coursenoodlesfamily friendlystovetop

Coriander chicken balls with rice noodle salad

Taste (Sarah Hobbs)

6

Name: Coriander chicken balls with rice noodle salad — Tasty Bites
Prep time: 45 min
Cook time: 12 min
Total time: 57 min
Yield: 6 servings
Ingredients: 600 gram Chicken Mince; 4 Green Shallots (ends trimmed, finely chopped); 1 long Red Birdseye Chilli (fresh, deseeded, finely chopped); 0.5 cup Coriander (fresh, finely chopped); 2 Makrut Lime Leaves (finely shredded); 1 tablespoon Ginger (fresh, finely grated); 1 tablespoon Peanut Oil; 80 gram Cashews (toasted, coarsely chopped); Sweet Chilli Sauce (to serve); Rice Noodle Salad; 200 gram 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); 0.25 cup Mint (fresh, coarsely chopped); 0.25 cup Coriander Leaves (fresh); 0.25 cup Thai Basil (fresh, coarsely torn); 60 millilitre Sweet Chilli Sauce

servings

0

per serve

0

minutes

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Ingredients

600 gram Chicken Mince

4 Green Shallots ends trimmed, finely chopped

1 long Red Birdseye Chilli fresh, deseeded, finely chopped

0.5 cup Coriander fresh, finely chopped

2 Makrut Lime Leaves finely shredded

1 tablespoon Ginger fresh, finely grated

1 tablespoon Peanut Oil

80 gram Cashews toasted, coarsely chopped

Sweet Chilli Sauce to serve

Rice Noodle Salad

200 gram 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

0.25 cup Mint fresh, coarsely chopped

0.25 cup Coriander Leaves fresh

0.25 cup Thai Basil fresh, coarsely torn

60 millilitre Sweet Chilli Sauce

Equipment

Large mixing bowl

Baking tray

Non-stick baking paper

Plastic wrap

Large heatproof bowl

Large non-stick frying pan

Serving bowls

Instructions

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.

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.

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.

Divide the noodle salad among serving bowls. Top with chicken balls and sprinkle with cashews. Serve with sweet chilli sauce, if desired.