1 tbsp garlic infused oil
thumb-sized piece ginger, chopped
1 tbsp chopped chives
4 skinless chicken thighs and 2 skinless breasts, cut into large chunks
½ a small bunch coriander, chopped
2-3 tbsp fish sauce
3 tbsp sunflower oil
300g rice noodles
250g bok choi
½ tbsp gluten free soy sauce
Put the garlic oil and ginger into a food processor and pulse until finely chopped.
Add the chicken, coriander, chives, fish sauce and seasoning, and pulse again until well combined.
Use wet hands to shape the mixture into 12 patties.
Bring a large saucepan of water to the boil and cook the noodles following pack instructions.
Meanwhile, heat 2 tbsp of the oil in a large pan and fry the patties for 4 mins on each side until cooked through.
Remove from the pan, cover and keep warm. Drain the noodles.
Heat the remaining oil in the pan and add the bok choi.
Cook over a high heat for 2-3 mins, then add the rice noodles and soy sauce, stir-frying for a few mins to heat everything through.
Serve the noodles and chicken patties with chili sauce.
Recipe adapted from: Good Food