Fusion Chicken Meatloaf with Curry Udon

In a small bowl, combine the East Asian-style sauce with a light drizzle of sunflower oil and half of the white wine vinegar. Transfer the meatloafs to an oven dish and coat with half of the sauce. Bake in the oven for 15 - 20 minutes, then increase the heat to 220°C. Coat the meatloafs with the rest of the sauce and return to the oven for a further 8 - 10 minutes, or until done.

Meanwhile, slice the carrot into crescents and chop the bell pepper into strips. Cut the lime into wedges.

Did you know... carrots are rich in vitamin A, which not only supports growth but is also good for your skin, hair, nails, eyes and immune system. You can also find vitamin A in kale, spinach, broccoli and eggs.

Heat a drizzle of sunflower oil in a wok or deep frying pan. Fry the rest of the ginger paste, garlic and the white part of the scallions for 1 - 2 minutes. Add the yellow curry spices and fry for 2 - 3 minutes, then add the bell pepper and the carrot and fry for another 2 - 3 minutes.

Deglaze with the rest of the white wine vinegar and the water for the sauce (see pantry for amounts). Add the coconut milk and mix well, then cover with the lid and bring to the boil. Allow to reduce for 5 minutes, then remove the lid and add the udon noodles. Cook for another 5 minutes, then juice one lime wedge per person directly into the sauce and season to taste with salt and pepper.