ASIAN CHICKEN PATTIES WITH WARM NOODLE SALAD

By Ange

Cals: 308/ F 6g/ CHO 25g/ P 26g

Meal Prep Time: 30 minutes

Serves: 2

Ingredients:

200g Chicken mince
2 Shallot (12g), finely chopped
1 Red chilli (10g), finely chopped
1/3 cups Coriander leaves (13g), finely chopped
1g Olive oil spray
60g Vermicelli rice noodles
80g Snow peas, halved diagonally
1 Lebanese cucumber (135g), cut into ribbons
80g Bean sprout
1 Lime (49g), cut into wedges

Method:

Combine mince, shallot, chilli and half the coriander
in a bowl. Using wet hands, shape mixture into
2 patties.
Spray a non-stick frying pan with oil and heat over
medium heat. Add patties and cook for 5 minutes
each side or until cooked through. Meanwhile, cook
noodles following packet directions.
Cook snow peas in a saucepan of boiling water
for 1-2 minutes or until just tender. Drain and rinse
under cold water. Combine noodles, snow peas,
cucumber, three-quarters of the bean sprouts and
remaining coriander in a large bowl.
Divide noodle salad between plates. Top with
patties and remaining bean sprouts. Serve with
lime wedges.

Our founder

Ange Drake is an personal trainer, women’s empowerment coach and fitness blogger in the northern suburbs of Melbourne. She is the director of one of the few womens’ only strength training gyms in Melbourne, 23W. Ange helps women to learn how to use strength based training, nutritional strategies and a positive mindset to transform their bodies, relationship with food and mind.

Your fitness style

Can’t decide which of our packages is best suited for you? Take our questionnaire to help you decide!