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Boil the San Remo Fettuccine according to the pack instructions, drain and set aside.
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Pan sear the chicken in a saucepan for 6 minutes or until it is cooked. Set aside to cool then cut or shred into long thin strips
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Toast the grated coconut in the oven at 120°C for 10 minutes, and then set aside.
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Combine the lime juice, palm sugar, sugar and salt. Then divide this seasoning into 2 portions.
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Mix all the sliced items in a deep bowl then pour in one of the two portions of seasoning.
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Mix the other portion of the seasoning with shredded chicken.
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Combine the meat, sliced items and Fettuccine and mix thoroughly.
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Toss with the grated coconut.
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Sprinkle with chopped torch ginger bud and polygonum leaf before serving.
