Serves 4
For the chicken patties:
500g chicken mince
2 Tbs Thai 7-spice blend
Handful fresh coriander
2 spring onions, chopped Salt and pepper to taste
1 cup sesame seeds (preferably combination of black and white sesame seeds)
2 Tbs oil for frying.

For the noodle broth:
200g rice noodles, soaked in hot water then drained
4 Tbs soy sauce 1 chilli, finely chopped
1 Tbs 7-spice blend 80g mange tout/sugar snap peas 80g baby corn, halved lengthways
Boiling water

In a bowl, mix together the chicken mince, 7-spice, coriander and spring onions.
Season with salt and pepper, then form into 12 small patties.
Press each patty into the sesame seeds to coat all over.
Fry the patties in hot oil for 3 minutes per side, or until cooked through.
Place the noodles into a bowl, then toss with the chilli and 7 spice.
To serve, place the noodles into bowls, top with mange tout and baby corn, then pour boiling water over to heat everything through and form the broth.
Top with the chicken patties.