VIETNAMESE CO­CONUT CHICKEN & LEMONGRASS NOO­DLES

SERVES 4 PREP 25 MINS + CHILL­ING COOK 15 MINS PER SERVE 2895kj COST $$$

Woman’s Day (Australia) - - Food To Love -

500g chicken sausages

1 cup des­ic­cated co­conut

¼ cup chopped co­rian­der leaves, plus

½ cup leaves, ex­tra

200g dried rice ver­mi­celli noo­dles

2 tbsp peanut oil

250g pun­net grape toma­toes, halved

¼ pineap­ple, ba­tons

1 Le­banese cu­cum­ber, spears

⅓ cup crushed peanuts

1 gem let­tuce, trimmed, in leaves

LEMONGRASS DRESS­ING

⅓ cup co­conut milk

⅓ cup finely grated palm sugar

¼ cup fish sauce

¼ cup lime juice

1 tbsp finely chopped lemongrass

1 tbsp chopped co­rian­der stems

2 tsp chopped fresh ginger

1 small gar­lic clove, chopped

½ long red chilli, chopped (seeds op­tional)

1 Squeeze sausage mince from cas­ings into a bowl. Mix with half co­conut and co­rian­der.

2 Us­ing clean damp hands, shape mince mix­ture into 12, even-sized pat­ties. Press into re­main­ing co­conut to lightly coat. Place on a tray. Chill.

3 Place noo­dles in a heat­proof bowl. Cover with boil­ing wa­ter. Set aside 5 min­utes to soften. Drain well.

4 LEMONGRASS DRESS­ING In a small food pro­ces­sor, com­bine all in­gre­di­ents. Process un­til smooth.

5 In a fry­ing pan, heat oil on high. Cook chicken pat­ties 2-3 min­utes each side, un­til cooked through.

6 In bowls, ar­range noo­dles, toma­toes, pineap­ple and cu­cum­ber. Add hot pat­ties. Scat­ter with nuts and ex­tra co­rian­der. Serve with let­tuce and dress­ing.g

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