Spicy Asian Chicken And Noodle Patties

• 9 oz vermicelli noodles
• 1 None large carrot, cut into matchsticks
• 1 oz cilantro, chopped
• 1/4 cup sweet chili sauce
• 1 tbsp fish sauce
• 1 tbsp sesame oil
• 1 lb chicken breasts, chopped
• 1/2 None small red onion, chopped
• 1 clove garlic, chopped
• 1 tbsp fresh ginger, grated
• None None Vegetable oil, to shallow-fry
• 16 None small lettuce leaves, to serve
• None None Lemon wedges, to serve

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

vermicelli noodles, carrot, cilantro, sweet chili sauce, fish sauce, sesame oil, chicken breasts, red onion, clove garlic, ginger, vegetable oil, lettuce leaves, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/21242 (may not work)