[Healthy Takeaway] Satay Chicken, Tofu & Saucy Coconut Konjac Noodles

• Meanwhile, roughly chop Asian greens. Trim green beans and cut into thirds.
• Thinly slice spring onion and long chilli (if using). • Cut chicken tenderloins into 2cm chunks and season with salt and pepper. • In a small heatproof bowl, combine spring onion, chilli, sesame oil blend (see ingredients) and a drizzle of olive oil. • Microwave in 10 second bursts, until fragrant. Season and set aside.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook tofu, tossing until browned, 3-4 minutes. Transfer to a bowl. • Return the frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken and carrot, tossing occasionally, until browned, 4-5 minutes. • Reduce heat to medium, then add garlic, satay seasoning, and Asian greens, stirring until fragrant, 1 minute.

• To pan with chicken, stir in coconut milk and the water. • Bring to the boil and simmer until slightly thickened, 2-3 minutes.

• Stir through egg noodles, the vinegar and low sodium soy sauce until warmed through, 30 seconds. Season with salt and pepper.