Chicken Noodle Balls

A community recipe by Coby

Not tested or verified by Nigella.com

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Introduction

A lovely nibbly, or even a handy picnic dish or lunchbox item. Don't be tempted to make this any larger, they taste better as a smaller, crispy ball. TSP = Teaspoon TBSP = Tablespoon (20ml) Makes 16

Ingredients

Serves: 16

Metric Cups

200 grams fresh hokkien noodles
500 grams minced chicken (lean)
1 medium onion (finely chopped)
225 grams fresh breadcrumbs
1 teaspoon ground cumin
1 teaspoon ground coriander
1 tablespoon sweet chilli sauce
1 tablespoon fresh coriander (chopped)
olive oil (or spray oil)

7 ounces fresh hokkien noodles
17⅔ ounces ground chicken (lean)
1 medium onion (finely chopped)
7⅞ ounces fresh breadcrumbs
1 teaspoon ground cumin
1 teaspoon ground coriander
1 tablespoon sweet chile sauce
1 tablespoon cilantro (chopped)
olive oil (or spray oil)

Method

Chicken Noodle Balls is a community recipe submitted by Coby and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat oven to 220C.

Separate the noodles, put into a bowl, cover with boiling water and stand for 2 minutes or until tender.

Drain well and cut into short lengths using scissors.

Put the noodles, chicken, onion, breadcrumbs, spices, chilli sauce, and coriander into a bowl and mix well to combine.

Shape heaped TBSP of the mixture into balls and place on 2 baking paper-lined trays.

Spray or brush with oil, and bake for 25 minutes or until golden and tender.

Serve with tomato sauce and sweet chilli sauce for dipping.

Preheat oven to 220C.

Separate the noodles, put into a bowl, cover with boiling water and stand for 2 minutes or until tender.

Drain well and cut into short lengths using scissors.

Put the noodles, chicken, onion, breadcrumbs, spices, chilli sauce, and coriander into a bowl and mix well to combine.

Shape heaped TBSP of the mixture into balls and place on 2 baking paper-lined trays.