Coconut Chicken Noodle Salads

• chicken fillet↗2 small or 1 large
• ginger↗3 slices
• lemongrass↗1 stalk
• coconut milk400ml ml
• egg noodles↗150g g
• peanut butter↗1-2 tbsp tbsp
• green beans↗handful

  trimmed and cut into lengths

• cherry tomatoes↗12

  halved

• young spinach leaves↗2 handfuls

Step-by-step instructions

1. 1

   Place the chicken, ginger, lemongrass and coconut milk in a pot and bring to a gentle boil. Add a pinch of salt, then reduce the heat and simmer for 10‑15 minutes until the chicken is cooked through. Cool, then chill in the refrigerator until cold.

2. 2

   Cook the noodles according to the package instructions. Remove the chicken from the coconut liquid and shred it into fibers, then mix the peanut butter with enough liquid to create a thick sauce.

3. 3

   Divide the noodles among four jars or containers and drizzle with the coconut sauce, or keep it separate in another jar. Add the green beans and tomatoes, then the chicken and spinach. Close the lids and chill the jars until ready to pack. Serve in the jar or, for small children, transfer to bowls.