Coconut chicken and shaved cucumber salad

Ingredients:

• 2 cups (500ml) fresh or canned coconut milk
• 4 chicken breast fillets
• 2 Tbsp (30ml) olive oil (optional)
• 1 cucumber
• 250g egg noodles, cooked and cooled
• 2 packets (125g each) sugar snap peas, blanched
• Juice (60ml) and grated peel of 1 lemon
• Handful fresh mint, parsley and coriander, chopped
• Freshly shaved coconut, for serving

Method

1. Heat coconut milk in a medium-sized pot until hot but not boiling.
2. Poach chicken in milk for about 10-15 minutes.
3. Remove and pat dry with kitchen paper.
4. Heat oil in a pan over a high heat until almost smoking, and flash-fry chicken to add some colour (optional). Cool completely and slice.
5. Slice cucumber into ribbons with a vegetable peeler and shred to create ‘noodles’.
6. Toss cucumber with egg noodles, chicken pieces, peas, lemon and herbs.
7. Serve cold or at room temperature, topped with coconut.