Easy Asian-Style Chicken Noodle Soup

• In a large frying pan, heat a drizzle of olive oil over a high heat. Cook chicken and carrot, tossing, until chicken is cooked through, 6-8 minutes. • Add garlic paste and cook until fragrant, 1 minute. • Reduce heat to medium-high, then add soy-ginger stir-fry sauce, chicken-style stock powder, the boiling water (1 1/2 cups for 2 people / 3 cups for 4 people) and udon noodles. Cook, stirring occasionally with a fork, until noodles are separated, 3-4 minutes.

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

• Add corn, baby spinach and a drizzle of rice wine vinegar and cook, stirring, until spinach is wilted, 1-2 minutes.