Green coconut chicken noodles

A vibrant bowl of fresh ginger, garlic and corriander, loaded with lots of nutritious greens succulent chicken and creamy coconut milk.

SERVES: 4 | PRE & COOK: 40 min

Ingredients

• 1 tbsp vegetable oil

• 2 tbsp olive oil

• 3cm piece of ginger thinly diced

• 1 garlic clove roughly chopped

• 1 Green chilli, chopped and deserved

• 1/2 pack of corriander stalks chopped and leaves separated

• 80g spinach, rocket and watercress

• 300g medium egg noodles

• 400ml chicken stock

• 1 lime juiced, 1/2 lime cut into 4 wedges.

• Handful of pine nuts

• A few coriander leaves to serve

Method

1. Preheat the oven to 180°c

2. Dice 500g of chicken thighs and place in a baking tray and drizzle with 2tbsp of olive oil, salt and pepper. Pop in the pre heated oven for 30-35 minutes or until cooked through.

3. Heat the oil in a large saucepan over a medium heat. Add the garlic, ginger, chilli and coriander stalks and cook for 2-3 minutes.

4. Add the coriander leaves and greens to the pan and cook until welted. Tip the contents along with the coconut milk and stock into a blender and blitz to a smooth sauce. Alternatively if you have a stick blender, then blitz directly in the pan.

5. Tip the sauce back into the pan. And keep warm.

6. Once the chicken has cooked remove from the oven, drain away any juices and add to the green sauce. Cook together for 5 minutes.

7. Add the noodles the the pan and cook to packet instructions.

8. Ladle into bowls and scatter with a little coriander, pine nuts and a lime wedge.