Thai-licious Chicken Sliders and Lime Noodles

By eborsy

Ingredients

• 1 1/2 pounds ground chicken breast
• 4 thin scallions, finely chopped
• 1 -inch piece of fresh ginger, grated
• 1 clove garlic, grated or finely chopped
• 1 small red chili pepper, seeded and finely chopped (substitute 1 jalapeño pepper if red chili pepper is unavailable)
• 1 tablespoon ground coriander (a palmful)
• 1 tablespoon grill seasoning
• 1 egg yolk
• Salt and pepper
• 1 tablespoon vegetable or canola oil
• 8 small crusty rolls (3-inches across)
• 1/2 pack rice noodles
• 2 tablespoons vegetable or canola oil
• Zest and juice of 2 limes, divided
• 1 teaspoon red pepper flakes
• 1/4 cup chives, finely chopped
• 1/4 cup parsley, finely chopped

Details

Servings 2
Preparation time 30mins
Cooking time 60mins
Adapted from rachaelray.com

Preparation

Step 1

Combine the meat, scallions, ginger, garlic, chili pepper, coriander, grill seasoning, egg yolk, salt and pepper in a bowl and form eight small patties, each about three inches in diameter. Wash your hands after handling the raw poultry.

Heat a large nonstick skillet with oil over medium-high heat and cook the patties for 4 minutes on each side.

Bring a large pot of water to a boil over high heat water for the pasta. Once boiling, salt the water and add the spaghetti. Cook to al dente according to package directions, reserving 1 cup starchy cooking liquid right before draining.

After you drop in the pasta and it has been cooking for 2-3 minutes, heat the oil in a large skillet over medium to medium-high heat. Add the lime zest, red pepper flakes, chives, parsley and mint, cook for 2 minutes, then add in the reserved starchy cooking liquid.

Drain the pasta, add to the pan and toss with the honey and lime juice. Toss the pasta for 2 minutes to absorb the juices and season with salt, to taste.