Asian Mini Meatloaves With Noodle Salad

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 600 g ground lamb (for americans) or 600 g ground lamb (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

Recipe

• 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 lamb/lamb 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.