Coconut poached chicken with a persimmon noodle salad

Ingredients

• 2 tbsp finely diced fresh ginger
• Zest & juicy of 1 large juicy lime
• 1 can 400ml coconut milk
• 1 tbsp sesame oil
• 500g chicken tenders (or breasts sliced into tenders)
• 270g dry udon noodles or soba
• 1 large First Fresh persimmon – sliced into matchsticks
• 200g green beans – chopped into small pieces
• 1 cup edamame beans
• 1 large red capsicum – sliced
• 1/2 red onion – thinly sliced
• 1 cup fresh mint – roughly chopped
• 1 cup coriander – roughly chopped
• 1/4 cup toasted cashews – chopped
• The remaining poaching coconut milk should be 1 & 1/3 cups
• 2 tbsp lime juice
• 1 tbsp sambal
• 1 tbsp fish sauce
• 1 tbsp sugar