Wasabi + chicken + noodle = patties28

Posted on May 8, 2009 by ChristieDinner Time, Gluten Free, Taste Tests

[Wasabi chicken noodle patties]

Pure wasabi – as hot or as mild as you want it to be!

Don’t you love that tagline? It really makes you think ‘Oh good, I like my wasabi hot’ OR ‘Oh good, I like my wasabi mild’. After all, the customer is always right! Right?

A little while ago I posted about my supply of fresh wasabi from Tasmania and some of you complained that you couldn’t access it. I’ve fixed that problem.

Enter Pure Wasabi (stage right).

[Pure wasabi by Coppersfolly, New Zealand]

Pure Wasabi is a commercially available product made of, well, pure wasabi. It’s grown in Coppersfolly in New Zealand, then freshly bottled and made available to you via that magical vessel – the internet.

And guess what Sydneysiders? I spotted it in Harris Farm at Broadway last week in the fridge at the back. So you’ve got no excuse not to try this recipe.

As I’ve mentioned before there really is no comparison between fresh wasabi and the bright green stuff you get in a tube at the supermarket. It’s a pungent and delicious taste sensation that can be used for so much more than sushi.

If you don’t believe me, check out my posts for wasabi salad dressing and wasabi salmon canapes as well.

For now though, grab yourself some chicken mince, and make these scrumptious patties. Serve them with salad, steamed veggies or simply squashed between a soft roll and splashed with sweet chilli sauce. Yum!

Hope you like them, Christie x

How to make wasabi chicken noodle patties

Wasabi chicken noodle patties recipe
serves 4

Don’t be alarmed by the long list of ingredients. Once you’ve got them all prepared, the rest of the cooking process is super easy.

100g vermicelli rice noodles
500g chicken mince
4-5 kaffir lime leaves, centre stem removed and finely sliced
1 green chilli, deseeded and finely chopped
1 bunch coriander, leaves, stems and roots finely chopped
2 garlic cloves, crushed
1 tablespoon soy sauce
2 tablespoons fish sauce
1 tablespoon sesame oil
1/2 lime, juiced
2 teaspoons wasabi
1 egg, lightly beaten
4 tablespoons peanut oil, for pan frying

1. Soak the rice noodles in warm water until softened (about 15 minutes). Drain and roughly chop into shorter lengths.

2. Add the rice noodles and all the remaining ingredients except the peanut oil to a large bowl and mix thoroughly. It’s best to use your hands for this.

3. With wet hands shape the mixture into 8 even patties and chill, covered, for 30 minutes to firm them up. Pre-heat the oven to 180C/350F.

4. Heat a large frying pan and add half the peanut oil. Fry 4 of the patties for 2-3 minutes each side and transfer to a baking dish. Repeat with the remaining oil and patties.

5. Place in the oven to finish cooking (about 15-20 minutes). Serve with salad or steamed vegetables and extra wasabi on the side.

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