Spicy Asian Chicken And Noodle Patties

1. 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 cilantro and toss to combine. Set aside remaining vermicelli.

2. 2

   Meanwhile. whisk sauces and sesame oil in a small bowl. Set aside.

3. 3

   Line baking sheet with parchment paper. Process chicken. onion, garlic, ginger. remaining cilantro and 2 tablespoons of the sauce mixture in a food processor. Season to taste. Add remaining vermicelli; process until combined. Shape mixture into 16 patties. Place on prepared tray. Cover with plastic wrap and chill for 15 minutes.

4. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.