Satay Chicken, Tofu & Coconut Curried Noodles

• Meanwhile, roughly chop Asian greens. Slice lime into wedges. Cut plain firm tofu and chicken breast into 2cm chunks.
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat.
• When the oil is hot, cook chicken, tofu and trimmed green beans, turning occasionally, until browned, 5-6 minutes.

TIP: Chicken is cooked when it is no longer pink inside.

• Add ginger lemongrass paste and satay seasoning and cook until fragrant, 1 minute.
• Stir in Asian greens, coconut milk, plant-based fish sauce, the soy sauce and a splash of water. Simmer until slightly reduced, 1-2 minutes.
• Gently stir in cooked udon noodles, baby spinach leaves and a good squeeze of lime juice, until combined, 1 minute. Season to taste.