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Noodle Salad with Lamb Chops and Coconut Dressing

Noodle Salad with Lamb Chops and Coconut Dressing

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A beautiful salad that is filling, tasty and easy to prepare.

  • Makes : 4 |

  • Prep Time : 25 mins |
  • Cook Time : 25 mins
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Peanut and Coconut Dressing
1 (100 g) medium tomato, chopped
½ cup (125 ml) Greek yoghurt
⅓ cup (80 ml) water
2 Tbsp (30 ml) crunchy peanut butter
2 tbsp (30 ml) coriander leaves
1 Tbsp (15 ml) sweet chilli sauce
1 Tbsp (15 ml) red wine vinegar
1 Tbsp (15 ml) honey
½ tsp (2.5 ml) garlic, finely chopped
½ tsp (2.5 ml) ginger, finely grated
salt and pepper

Salad
260 g Chinese whole-wheat noodles
2 tsp (10 ml) olive oil
500 g (1 bag) Findus Wok Chinese
1 tsp (5 ml) garlic, finely chopped
salt and pepper
2 (60 g) spring onions, thinly sliced
¼ C (60 ml / 12 g) mint leaves
¼ C (60 ml / 12 g) coriander leaves

Chops
¼ C (60 ml) olive oil + extra for frying
2 tsp (10 ml) ground cumin
2 tsp (10 ml) paprika
2 tsp (10 ml) ginger, finely grated
2 tsp (10 ml) garlic, finely chopped
salt and pepper.
8 (800 g) lamb chops

To Serve
¼ C (60ml / 55g) salted peanuts
finely sliced green chilli

Peanut and Coconut Dressing
Place all the ingredients for the dressing into a food processor and blend until fine. Refrigerate until needed.

Salad
Bring a pot of salted water to the boil. Boil the noodles for 3-4 minutes until tender. Drain and toss some of the dressing through the noodles to keep them from sticking.

Heat the oil in a hot pan over medium heat. Add the Findus Wok Chinese and the garlic and sauté for 6-8 minutes until tender. Season lightly. Toss the vegetables, spring onions, mint and coriander leaves through the noodles.

Chops
Whisk the oil, cumin, paprika, ginger and garlic together. Season with a pinch of salt and pepper. Rub onto the chops.
Heat a splash of oil in a pan over high heat. Add the chops and fry for 4-5 minutes on each side for medium rare. Cook them for longer if you prefer your meat more well-done.

Serve the chops on a bed of salad. Top with the peanuts and sliced chillies and serve with the dressing on the side.

TIP: The meat is best served warm, while the salad can be served warm or at room temperature.