Asian Mini Meatloaves With Noodle Salad

• 600 g ground pork (for Americans) or 600 g ground pork (for Australians)
• 14 cup char siu sauce
• 2 garlic cloves, finely minced
• 1 -2 lemon, zest of, depending on taste preferences
• 1 tablespoon fish sauce
• 12 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
• 12 cup fresh mint leaves, torn
• 12 cup fresh coriander leaves, torn
• 1 lebanese cucumber, halved, thinly sliced
• 1 tablespoon vegetable oil

1. Preheat oven to 200C/400F/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.

ground pork, char siu sauce, garlic, lemon, fish sauce, fresh coriander leaves, red chili pepper, bamboo shoots, rice vermicelli, lemons, mint, fresh coriander leaves, lebanese cucumber, vegetable oil

Taken from www.food.com/recipe/asian-mini-meatloaves-with-noodle-salad-346579 (may not work)