Thai Red Chicken Coconut Noodles

Add the ramen noodles to the saucepan of boiling water and cook until softened, 4 minutes. Drain and rinse. Add a small drizzle of olive oil to prevent the noodles sticking together.

While the noodles are cooking, in a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the chicken and cook, tossing occasionally, until browned, 3-4 minutes. Reduce the heat to medium-high. 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 list) to the frying pan and cook, stirring, until fragrant, 1 minute. Add the coconut milk, brown sugar and soy sauce. Stir to combine well, then bring to a simmer.

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