Asian-Style Chicken Noodle Stir-Fry

• Meanwhile, half-fill a medium saucepan with boiling water. • Cook udon noodles over medium-high heat, gently stirring with a fork to separate, until tender, 1-2 minutes. • Drain, rinse and set aside.

• Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Reduce heat to medium, add ginger paste and Asian BBQ seasoning and cook, tossing until fragrant, 1 minute. • Add oyster sauce, the brown sugar, vinegar and water and cook, stirring until slightly thickened, 1 minute. • Return veggies to the frying pan, then add noodles and toss to combine. Season with pepper. TIP: Chicken is cooked when it is no longer pink inside.