Asian mini meatloaves with noodle salad Recipe
Ingredients
1/2 cup finely chopped fresh coriander leaves
1 small red chilli, deseeded, finely chopped
225g can sliced bamboo shoots, drained, finely cho
600g pork mince
1/4 cup char siu sauce (see note)
2 garlic cloves, crushed
1 tablespoon fish sauce
pped
Herb and noodle salad
1/2 cup fresh coriander leaves, torn
1 Lebanese cucumber, halved, thinly sliced
1 tablespoon vegetable oil
250g dried rice vermicelli noodles
2 lemons, peeled
1/2 cup fresh mint leaves, torn
Asian mini meatloaves with noodle salad Recipe
Method
Step 1
Preheat oven to 200°C. Grease 4 holes of a 6-hole, 3/4 cup-capacity texas muffin pan.
Step 2
Combine mince, 2 tablespoons char siu sauce, garlic, fish sauce, coriander, chilli and bamboo shoots in a bowl.
Step 3
Divide mixture between prepared muffin holes. Brush tops with remaining char sui sauce. Bake for 25 minutes or until cooked through. Stand meatloaves in pan for 5 minutes.
Step 4
Meanwhile, make herb and noodle salad: Place noodles in a heatproof bowl. Cover with boiling water. Set aside for 5 minutes or until tender. Drain. Rinse under cold water. Return noodles to bowl. Using scissors, cut noodles into 8cm lengths. Segment lemons over noodles. Add mint, coriander, cucumber and oil. Toss gently to combine.
Step 5
Gently lift meatloaves from holes. Serve with noodle salad.
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