Step 1

Bring a medium saucepan of water to the boil. Finely chop the garlic. Roughly chop the Asian greens. Thinly slice the carrot (unpeeled) into half-moons. Zest the lime to get a generous pinch and cut into wedges. Cut the chicken thigh into 2cm chunks.

Step 2

Heat a large frying pan over a high heat with a drizzle of olive oil. Cook the chicken until browned and cooked through, 3-5 minutes. Transfer to a large bowl. TIP: Chicken is cooked through when it's no longer pink inside.

Step 3

Cook the flat noodles in the boiling water until softened, 2 minutes. Drain and add to the bowl with the chicken.

Step 4

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the carrot and cook until softened, 4-5 minutes. Add the garlic, soy sauce, ginger lemongrass paste and Southeast Asian spice blend (see ingredients) and cook until fragrant, 1 minute.

Step 5

Add the coconut milk, oyster sauce, brown sugar, lime zest and a generous squeeze of lime juice to the pan. Stir to combine and cook until slightly thickened, 2-3 minutes. Add the Asian greens, noodles and chicken and toss until the greens have wilted, 2 minutes.

Step 6

Divide the saucy coconut and chicken noodles between bowls. Serve with any remaining lime wedges.