Asian Chicken Noodles

Cook udon noodles in boiling water until softened, 2 minutes. Drain and rinse. Add a small drizzle of olive oil to prevent the noodles sticking together.

While the noodles are cooking, heat a large frying pan over medium-high heat. Toast mixed sesame seeds, tossing, until golden, 3-4 minutes. Transfer to a small bowl. Return the frying pan to high heat with a drizzle of olive oil. Cook chicken, tossing, until browned and cooked through, 5-6 minutes. Transfer to a bowl.

Return the frying pan to medium-high heat with a drizzle of olive oil. Cook baby broccoli and carrot until softened, 5-6 minutes. Add Asian greens, soy sauce (for the veggies) and 1/2 the garlic and cook until tender, 2 minutes. Add chicken and noodles to the pan and toss to combine.

While the veggies are cooking, return saucepan to medium-high heat with a drizzle of olive oil. Cook makrut lime leaves, Southeast Asian spice blend and remaining garlic until fragrant, 1 minute. Add coconut milk, brown sugar, lemon zest, a generous squeeze of lemon juice and soy sauce (for the sauce). Stir to combine and cook until slightly thickened, 2-3 minutes. Pour coconut sauce over noodles in the frying pan and gently toss to combine.