This delicious udon dish is perfect for a picnic or casual lunch because it’s so easy to make ahead. The flavors all blend beautifully and would be delicious served alongside a simple salad in sesame dressing.

Ingredients:

1 large chicken breast
1 inch piece of fresh ginger, chopped
1 stalk lemongrass
1 clove garlic, minced
15 oz can coconut milk
1/2 package udon noodles
1-2 tbsp almond butter (but any nut butter will work)
1 bunch chopped broccolini , cooked
1 cup grape tomatoes, halved
2 handfuls chopped kale

Put chicken, ginger, lemongrass and coconut milk in a pan and bring to a simmer. Add a pinch of salt, then reduce the heat and cook for 15 mins until the chicken is cooked through. Cool, then chill until cold.

STEP 2:

Cook the noodles following pack instructions. Lift the chicken out of the coconut liquid and shred it, then stir the peanut butter into enough of the liquid to make a thick dressing.

STEP 3:

Add broccolini and tomatoes followed by the chicken and spinach. Toss thoroughly and serve as needed.