1. Heat the oil over a low heat. Add the grated ginger and stir in the lemongrass and chicken pieces. After 2 minutes add the Alpro coconut cream and fish sauce. Cook over low heat and simmer, stirring occasionally.
2. Remove the seeds from the tomato and cut into small cubes. Chop the coriander. Cut the courgette into thin strands using a vegetable peeler.
3. Add the chopped tomatoes, lime juice and chili sauce. Meanwhile, cook the rice noodles according to the packet instructions.
4. Remove the wok from the heat and add the spinach and courgette. Serve in bowls with rice noodles, roasted sesame seeds and extra coriander. To your own taste serve with lime juice and add extra chili sauce.