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. ---------------------------------------------------------------------------
Nutrition
Ingredients
