Asian Mini Meatloaves With Noodle Salad |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Asian Pork Mini Meatloaves made in a muffin pan and served with noodle salad. Adapted from a recipe by Liz Macri in the February 2008 issue of the Australian magazine 'Super Food Ideas'. Conversions: 500g = 16oz. so 600g is about 31/2 oz over the pound weight. 225g = approximately 71/2 oz.; 250g = 8oz.. Ingredients:
600 g ground pork (for americans) or 600 g ground pork (for australians) |
1/4 cup char siu sauce |
2 garlic cloves, finely minced |
1 -2 lemon, zest of, depending on taste preferences |
1 tablespoon fish sauce |
1/2 cup finely chopped fresh coriander leaves |
1 small red chili pepper, deseeded, finely chopped (to taste) |
225 g sliced bamboo shoots, drained, finely chopped |
250 g dried rice vermicelli |
2 lemons, peeled, cut into segments |
1/2 cup fresh mint leaves, torn |
1/2 cup fresh coriander leaves, torn |
1 lebanese cucumber, halved, thinly sliced |
1 tablespoon vegetable oil |
Directions:
1. Preheat oven to 200°C/400°F/gas mark 6 and grease 4 holes of a 6-hole, 3/4 cup-capacity texas muffin pan.
2. Combine the ground pork/pork mince, 2 tablespoons of the char siu sauce, garlic, lemon zest, fish sauce, coriander, chilli and bamboo shoots in a bowl.
3. Divide the mixture between the prepared muffin holes; brush the tops with the remaining char sui sauce; bake for 25 minutes or until the mini meatloaves are cooked through; stand them in the pan for 5 minutes.
4. Meanwhile, make herb and noodle salad: Place noodles in a heatproof bowl; cover them with boiling water; set aside for 5 minutes or until they are tender; drain the noodles; rinse them under cold water; return them to the bowl; using scissors, cut the noodles into 8cm/3 lengths; add the lemon segments over noodles; add the mint, coriander, cucumber and oil and toss gently to combine.
5. Gently lift the meatloaves from the muffin pan holes and serve them with the noodle salad.
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