Ingredients:

600g grass fed chicken breast with skin,  cut into 2 pieces.

Marinade:
150 ml coconut milk
2 tsp red curry paste
6-8 cm freshly grated ginger
3-4 cm freshly grated turmeric
Juice from 1 lime
Salt
Pepper

Salad:
125g Soba noodles
1 big handful green asparagus, cut into 3 cm
200g steamed broccoli, max 2 min,  small florets
100g radish, cut lengthwise
150g snap peas, cut lengthwise
1 red onion, finely sliced
1 handful fresh mint, finely chopped
1 handful fresh coriander, finely chopped
1 bundle watercress
2-3 tbsp roasted sesame oil
Juice from 1 lime
Salt and pepper

Process:
Mix all the ingredients to the marinade and mix the chicken in the marinade for minimum 1 hour.
Cook the soba noodles and rinse with cold water after, cut all the vegetables so they are ready to mix with the noodles when they are cold. Mix the all the ingredients for the salad together, it taste better if you let it sit for a while, all the flavors get well mixed.
Fry the chicken on a medium hot pan,  the marinade will evaporate and caramelize a bit around the chicken.
When chicken are cooked through place it next to the salad, and ready to serve.

Serves 4