Asian Chicken Noodle Soup

In a large saucepan, heat a drizzle of olive oil over a medium-high heat. Add the chicken and cook until browned and cooked through, 4-5 minutes. Transfer to a bowl.

TIP: Chicken is cooked through when it's no longer pink inside.

Return the saucepan to a medium-high heat with a drizzle of oil. Add the onion and cook, stirring occasionally, until softened, 5 minutes. Add the garlic and ginger and cook, stirring, until fragrant, 1 minute. Add the water, oyster sauce, soy sauce and crumble in the chicken stock (1 cube for 2 people / 2 cubes for 4 people).

Add the Asian greens, carrot and udon noodles to the broth. Bring to a boil, then reduce heat to low and simmer until the vegetables and noodles are just tender, 1-2 minutes. Add the lemon zest and squeeze over 1/2 the juice. Stir to combine. Add extra soy sauce to taste.

Add the chicken to the broth and stir to combine.