You can easily make the coconut and lemongrass curry paste in advance to halve the cooking time of this recipe, making it a speedy midweek meal.
420 cal per serving
40g unsweetened coconut flakes or desiccated coconut
4cm piece fresh ginger, grated
2 lemongrass sticks, trimmed and finely chopped
½-1 red chilli, deseeded and chopped
160g dried udon or egg noodles
Rapeseed oil for frying
2 large free-range skinless chicken breasts, sliced widthways into 1cm strips
450g greens (we used purple sprouting broccoli and brussels sprouts), chopped
2½ tbsp kecap manis (from the world food section of large supermarkets; or use soy sauce and a pinch of sugar)
Grated zest and juice 1 lime
2 tbsp chopped fresh coriander (optional) to serve
Heat a large frying pan or wok over a medium-high heat and, when hot, briefly toast the coconut flakes, then set aside.
In a food processor (or using a pestle and mortar), whizz/grind two thirds of the coconut flakes with the ginger, lemongrass, chilli and a splash of water to make a thick paste.
Boil a pan of water and cook the noodles according to the pack instructions (about 5 minutes). Rinse under cold water, drain, then set aside.
Heat 1½ tbsp rapeseed oil in a frying pan or wok over a medium-high heat. Add the chicken and fry for 1-2 minutes on each side to brown, then turn the heat down to medium. Add the curry paste and mix well, then fry for 1 minute before adding the greens. Cook the broccoli for 1 minute, then add the sprouts and noodles, toss well and stir-fry until heated through. Stir in the kecap manis, lime zest and juice, then serve with the remaining toasted coconut and the coriander.