• 5 oz. (150g) Asian noodles (e.g. chow mein)
• 1 cup (240ml) coconut milk
• 1 cup (240ml) chicken stock
• 4 tbsp. soy sauce
• 1/2 tsp. turmeric
• 1/3 tsp. hot paprika
• 1/3 tsp. sweet paprika
• 1 tbsp. lime juice
• 1 tsp. coconut sugar
• 1 tbsp. peanut butter
• 5 oz. (150g) chicken breast, chopped
• 1 medium zucchini, chopped
• 5 oz. (150g) mushrooms, chopped
• 2 handfuls spinach
• 1/3 cup (10g) basil leaves

Place noodles in a bowl and cover with boiling water, then let it stand for 5 minutes and drain (or cook according to the instructions on the package).

Pour the coconut milk into a wok or pan and bring to a boil. Then add the soy sauce, spices, lime juice, sugar, and peanut butter. Simmer for 5 minutes, stirring now and then.

Add the chopped chicken and cook for 5 minutes, then add the zucchini, continuing cooking for another 5 minutes.

Finally, add in the cooked noodles and spinach. Mix well and cook for another 1 minute until spinach has wilted. Garnish with basil, to serve.