Why recepie famous for?
Grab the kids and head outside with this sizzling barbecue idea.
Ingredients
60g dried rice vermicelli noodles
500g chicken mince
2 green onions, finely chopped
2 tablespoons fresh coriander leaves, finely chopped
1/2 cup frozen baby peas, thawed, lightly mashed
2 tablespoons reduced-salt soy sauce
Rice bran oil cooking spray
1 red capsicum, diced
1 ripe mango, sliced
8 small butter lettuce leaves
Instructions
Step 1
Place noodles in a heatproof bowl. Cover with boiling water. Stand for 10 minutes or until tender. Rinse under cold water. Drain. Using kitchen scissors, roughly chop noodles. Set aside to cool.
Step 2
Combine chicken mince, onion, coriander, peas, noodles and 11?2 tablespoons soy sauce in a glass or ceramic dish. Cover. Refrigerate for 1 hour, if time permits.
Step 3
Heat a barbecue plate on medium heat. Divide mixture into 12 equal portions. Using damp hands, shape each portion around a paddle pop stick to form a sausage. Spray with oil. Cook, turning, for 7 to 10 minutes, or until browned and cooked through.
Step 4
Meanwhile, combine mango, capsicum and lettuce in a bowl. Serve sticks with mango salad, drizzle with remaining soy sauce.
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