Coconut Chicken Noodles

Steps

1. Prep chicken and veggies Bring a full kettle to the boil. Pat chicken dry and slice into 1cm strips. Season with salt and set aside. In a small bowl, mix together coconut milk, soy sauce, fish sauce, sugar, vinegar and salt and set aside. Cut carrots 0.5cm on angle; cut broccoli into small florets; dice stalk 1cm.
2. Cook chicken Heat a drizzle of oil in large fry-pan on high heat. Cook chicken for 1-2 minutes, until just seared. Remove from pan and set aside (it will continue cooking later). Return pan to medium high heat with a drizzle of oil (if needed).
3. Cook sauce and veggies Cook lemongrass, garlic and ginger paste for about 1 minute until fragrant, add water and stir pan to release any browning paste. Add carrots, broccoli and coconut sauce mixture and cook for 2-3 minutes.
4. Add chicken and cook for a further 3-4 minutes until sauce has reduced, vegetables are just cooked and chicken is cooked through.
5. Cook noodles Place noodles in a large, heat-proof bowl and cover with boiling water. Use a fork to separate strands, soak for about 5 minutes, until noodles are tender. Drain immediately and return to bowl with a drizzle of sesame oil and set aside to keep warm.
6. To serve Divide noodles between plates and top with coconut chicken and veggies. Drizzle any remaining sauce over top and sprinkle with mung bean sprouts.