One-Pot Vietnamese Chicken & Prawn Noodle Soup

• Thinly slice carrot into half-moons. Roughly chop Asian greens.

• Cut chicken thigh into 2cm chunks. 

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.

• Cook peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a plate to rest.

• In a large saucepan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken and carrot, tossing, until browned, 5-6 minutes.

• Add Asian greens, ginger paste and sweet soy seasoning and cook, until fragrant, 1 minute.

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

• To the saucepan, add the boiling water (3 cups for 2 people / 6 cups for 4 people), oyster sauce and chicken stock, the soy sauce and brown sugar, stirring to combine. Bring to the boil. •

 Add trimmed green beans, then cover with a lid. Reduce to a simmer and cook, 4-5 minutes.

• In the last minute, add cooked egg noodles and cooked prawns and gently stir with a fork to separate. Season with salt and pepper to taste.