- Salt and pepper
- 1 kg pork ribs
- 2 T oyster sauce
- 2 cloves garlic, crushed
- 1 fresh chilli, chopped
- 2 T olive oil
- 1 stalk lemongrass, crushed and chopped
- 1 x 400 ml can coconut milk
- 400 g baby spinach
- 50 g salad onions, chopped
- 250 g egg noodles
- 2 ripe avocados, quartered
Preheat the oven to 180°C.
Coat the ribs in the oyster sauce, then place in an ovenproof dish and roast for 35 minutes.
Fry the garlic and chilli in 1 T olive oil over a medium to low heat until fragrant. Add the lemon grass and coconut milk and simmer for 10 minutes, or until slightly thickened.
Toss in the baby spinach and salad onions and cook until the spinach is slightly wilted.
Pan-fry the noodles in the remaining oil until they are slightly golden. Fold the coconut sauce through the noodles.
Serve with the warm sticky ribs and cool avocado quarters. Season to taste.