• PREP: 25M
  • COOK: 25M
  • SERVINGS: 4
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    INGREDIENTS

Meatloaves
  • 500g mince pork
  • 1 cup of WORLDFOODS Chinese Chili Tomato BBQ Marinade/Stir-Fry Sauce
  • 2 garlic cloves, finely chopped
  • 1 tablespoon fish sauce
  • 1 small red chilli, deseeded, finely chopped
  • 150g sliced bamboo shoots, drained, finely chopped
Noodle Salad
  • 200g dried rice vermicelli noodles
  • 1 cup mint leaves, torn
  • 1 cup coriander leaves, torn
  • 1 cucumber, halved, thinly sliced
  • 1 tablespoon vegetable oil
  • 1 red chilli (optional)
chinese_chilli_tomato_bbq_marinade-01

    PREPARATION

  1. Preheat oven to 200C. Grease 4 holes of a 6 hole muffin pan
  2. Combine mince, 7 tablespoons of WORLDFOODS Chinese Chilli Tomato BBQ Marinade/Stir-Fry Sauce, garlic, fish sauce, chilli and bamboo shoots in a bowl.
  3. Divide mixture between prepared muffin holes. Brush tops with the remaining WORLDFOODS Chinese Chilli Tomato BBQ Marinade/Stir-Fry Sauce.
  4. Bake for 25 minutes or until cooked through. Stand meatloaves in the pan for 5 minutes
  5. Cook noodles in boiling water until tender. Drain and rinse under cold water.
  6. Place noodle in a bowl, add mint, coriander, cucumber and oil. Toss gently to combine
  7. Gently lift meatloaves from pan. Serve with noodle salad

Print
Mini Chinese Chilli Tomato BBQ Meatloaves with Noodle Salad

Mini Chinese Chilli Tomato BBQ Meatloaves with Noodle Salad

Ingredients

  • Meatloaves
  • 500g mince pork
  • 1 cup of WORLDFOODS Chinese Chili Tomato BBQ Marinade/Stir-Fry Sauce
  • 2 garlic cloves, finely chopped
  • 1 tablespoon fish sauce
  • 1 small red chilli, deseeded, finely chopped
  • 150g sliced bamboo shoots, drained, finely chopped
  • Noodle Salad
  • 200g dried rice vermicelli noodles
  • 1 cup mint leaves, torn
  • 1 cup coriander leaves, torn
  • 1 cucumber, halved, thinly sliced
  • 1 tablespoon vegetable oil
  • 1 red chilli (optional)
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https://worldplatter.com/recipe/mini-chinese-chilli-tomato-bbq-meatloaves-with-noodle-salad/