TODAY’S RECIPE: Coconut chicken noodle salad

IDEAL for a packed lunch or picnic. Serves: 4.

Ingredients

2 small or 1 large chicken breast

3 slices ginger

1 stalk lemongrass

400ml coconut milk

150g egg noodles

1-2 tbsp peanut butter

Handful green beans, cut into lengths 12 cherry tomatoes, halved

2 handfuls baby spinach leaves

Method

1. Put the chicken, ginger, lemongrass and coconut milk in a pan and bring to a simmer. Add a pinch of salt, then reduce the heat and cook for ten to 15 minutes until the chicken is cooked through. Cool, then chill until cold.

2. Cook noodles following pack instructions. Lift the chicken out of the coconut liquid and shred it, then stir the peanut butter into enough of the liquid to make a thick dressing.

3. Divide the noodles between four jars or boxes and spoon over the coconut dressing, or take it with you in a separate jar. Add the green beans and tomatoes followed by the chicken and spinach. Seal the lid and chill the jars until you need to pack them. Serve in the jar or tip into bowls. n

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