You will need:
3 cups coriander (cilantro) leaves, plus extra, to serve
2 long red chillies, chopped
1/2 cup (70g) unsalted peanuts
1/2 cup (125ml) lime juice
2 tablespoons vegetable oil
2 tablespoons mirin
1 tablespoon caster (superfine) sugar
3 x 200g chicken breast fillets, cut into strips
2 x 440g packets udon noodles, blanched
200g green beans, thinly sliced and blanched
Place the coriander, chilli, peanuts, lime juice, oil, mirin and sugar in the bowl of a small food processor and process until roughly chopped.
Place half the coriander mixture in a bowl with chicken and toss to coat.
Heat a large frying pan over medium heat and cook the chicken for 12 - 14 minutes or until cooked through.
The udon noodles need to be blanched in boiling water as per packet instructions and I also blanched my beans at this point in the same saucepan of boiling water.
Place the noodles, beans and remaining coriander mixture in a bowl and mix to combine.
Top the noodles with the chicken and extra coriander leaves to serve.