I have a confession, I love food on a stick......it's not sophisticated, it's not chic, but there you have it. I particularly love cocktail food that comes with a stick. Not only is it a smart way to avoid greasy fingers that will invariably end up brushing against your favourite little black dress (be it your fingers or someone else's) but for me it evokes memories of cocktail franks with toothpicks that were always served at children's parties when I was small. (The only down side that I can see when it comes to food on sticks is that everyone knows how many you have eaten by the number of sticks remaining, but if you don't care (or like me, are adept at making sure the "empties" end up near someone else) then we are good to go. The point of all this stick conversation is that these little morsels are good served with stick close by for ease of eating........
1 oz Rice Noodles (the kind that you use in rice paper rolls) 8 oz minced chicken 1 clove garlic 1/2 teaspoon minced ginger 1/3 cup finely chopped cilantro (Coriander) 1 egg white 3 teaspoons fish sauce 4 tablespoons sweet chill sauce
Method
Soak the noodles in boiling water for five minutes or until soft. Drain and pat dry. Chop the noodles into small pieces and combine with the remaining meatball ingredients. The mix for these meatballs is quite sticky, so the best way to form them into meatballs is to wet your hands first, I use a teaspoonful per meatball, which is a good bite sized serve. Cook the meatballs in a non stick fry pan for about two minutes per side or until golden brown. Serve warm with sweet chill sauce for dipping.
Per item
Calories
Fat
Sodium
Carbs
Fiber
Protein
18.5
0.12 g
29 mg
0.4 g
0.0g
0.5g
Serving suggestion - you can serve these with any dipping sauce you like, soy, hoi sin, or make you own, just make sure to adjust the calories, the sweet chill is 5 calories per item, or thereabout