Thai Red Coconut Chicken & Noodles

Cook the udon noodles in the boiling water and cook, stirring occasionally with a fork to separate, until soft, 2 minutes. Drain and refresh under cold water.

In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, cook the chicken, tossing occasionally, until browned, 3-4 minutes. Reduce the heat to medium-high, then add the carrot and cook until starting to soften, 3-4 minutes. Add the garlic and ginger and cook until fragrant, 1 minute.

Add the mild Thai red curry paste (see ingredients) to the pan and cook, stirring, until fragrant, 1 minute. Add the coconut milk, water, brown sugar and soy sauce. Stir well to combine, then bring to a simmer.

Add the Asian greens to the pan and cook until wilted, 2 minutes. Add the noodles and toss to combine.