Char Siu Chicken & Oyster Sauce Noodle Soup

• Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing, until browned, 5-6 minutes. • Add ginger paste and char siu paste, and cook, until fragrant, 1 minute. • Add the vinegar, a splash of water and return cooked veggies to pan, tossing to combine, 1 minute.

• Meanwhile, in a medium saucepan, add the boiling water (see ingredients), chicken stock pot, oyster sauce and soy sauce, and bring to the boil. • Add udon noodles to saucepan, and reduce to a simmer. • Cook until slightly tender, 1-2 minutes. In the last minute of cook time, gently stir noodles with a fork to separate. • Stir through baby spinach leaves until wilted.