Noodle Salad with Lamb Chops and Coconut Dressing
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 4
- Category: Asian; Dish Type; Global Foods; Lamb; Main Ingredient; Salads
Description
A beautiful salad that is filling, tasty and easy to prepare.
Ingredients
Peanut and Coconut Dressing
1 (100 g) medium tomato, chopped
½ cup (125 ml) coconut cream
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
Instructions
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.
