Coconut, Cashew & Turmeric Chicken Noodle Salad

Ingredients

• 800ml coconut milk
• 4 tablespoons fish sauce
• 2 tablespoons caster sugar
• 1 lemongrass stalk, bruised and chopped
• 1 x 5cm piece ginger, roughly chopped + 1 teaspoon of freshly minced ginger
• 4 x 220g chicken breasts
• 200g vermicelli rice noodles
• 1 carrots, cut into match sticks using a julienne peeler
• 2 cucumber, cut into match sticks using a julienne peeler
• 4 spring onions, finely sliced and green tops reserved
• 1 mild red chilli, finely sliced into strips
• ⅓ cup dry roasted cashews, roughly chopped
• ½ teaspoon ground turmeric
• 1 tablespoon sambal oelek
• Zest and juice of 2 limes
• 2 tablespoons light soy
• 2 teaspoons toasted sesame oil
• 2 tablespoons toasted white sesame seeds (*optional)
• Coriander leaves to serve