Gingered chicken patties

• garlic cloves↗3

  roughly chopped

• thumb-sized piece ginger

  chopped

• spring onions↗4

  roughly chopped

• skinless chicken thighs↗4

  and 2 skinless breasts, cut into large chunks

• ½ a small bunch coriander

  chopped

• 2-3 tbsp fish sauce
• sunflower oil↗3 tbsp tbsp
• egg noodle↗300g g
• pack stir-fry vegetable250g g
• soy sauce↗½ tbsp tbsp

  ½

• sweet chilli sauce↗

  to serve

Step-by-step instructions

1. 1

   Put the garlic, ginger and spring onions into a food processor and pulse until finely chopped. Add the chicken, coriander, fish sauce and seasoning, and pulse again until well combined. Use wet hands to shape the mixture into 12 patties.

2. 2

   Bring a large saucepan of water to the boil and cook the noodles following pack instructions. Meanwhile, heat 2 tbsp of the oil in a large pan and fry the patties for 4 mins on each side until cooked through. Remove from the pan, cover and keep warm. Drain the noodles.

3. 3

   Heat the remaining oil in the pan and add the vegetables. Cook over a high heat for 2-3 mins, then add the noodles and soy sauce, stir-frying for a few mins to heat everything through. Serve the noodles and chicken patties with chilli sauce.