Name: Coconut chicken noodle salads
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 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 trimmed and cut into lengths; 12 cherry tomatoes halved; 2 handfuls baby spinach leaves

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Coconut chicken noodle salads

Coconut chicken noodle salads

Good Food team

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Serves 4

Easy

Prep: 30 mins

Cook: 15 mins

Plus cooling

A star rating of 3 out of 5.3 ratingsRate

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Layer up noodles, beans, tomatoes, spinach and chicken in jars to serve at a family picnic. These mini salads come with a tasty coconut and peanut dressing

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Ingredients

Nutrition

Units:

MetricUS

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

trimmed and cut into lengths
12 cherry tomatoes

halved
2 handfuls baby spinach leaves

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Nutrition: Per serving

kcal391
fat20g
saturates15g
carbs32g
sugars5g
fibre4g
protein17g
salt0.6g

Method

step 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 10-15 mins until the chicken is cooked through. Cool, then chill until cold.
step 2

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.
step 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 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.

Recipe from Good Food magazine, June 2018

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A star rating of 3 out of 5.3 ratings

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