Summer family recipe for 4 people, takes only 15 mins; recipe has chicken breast, ginger, lemongrass, coconut milk, egg noodles, peanut butter, green beans, cherry tomatoes and baby spinach leaves.
Coconut chicken noodle salads
Course: Summer family
Servings
4
servings
Prep time
30 mins
Ingredients
- Chicken Breast: 2 small or 1 large chicken breast
- Cherry Tomatoes: 12 cherry tomatoes, halved
- Ginger: 3 slices ginger
- Coconut Milk: 400ml coconut milk
- Lemongrass: 1 stalk lemongrass
- Green Beans: handful green beans, trimmed and cut into lengths
- Peanut Butter: 1-2 tbsp peanut butter
- Baby Spinach Leaves: 2 handfuls baby spinach leaves
- Egg Noodles: 150g egg noodles
Directions
- Put the chicken, ginger, lemongrass and coconut milk in apanand bring to a simmer. Add a pinch of salt, then reduce the heat and cook for 10-15 mins until the chicken is cooked through. Cool, then chill until cold.
- Cook the 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.
- 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 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, for smaller children tip into bowls.
