Honey-Soy Chicken Noodles

Finely grate the ginger. Finely grate the garlic (or use a garlic press). In a medium bowl, combine the ginger, garlic, honey, soy sauce and warm water (see ingredients list). Set aside.

Add the udon noodles to the saucepan of boiling water and cook for 8-10 minutes, or until just tender. Drain and refresh under cold water.

While the noodles are cooking, heat a drizzle of olive oil in a large wok or frying pan over a medium-high heat. Season the chicken with salt and pepper. Once hot, add 1/2 the chicken to the pan. Cook, stirring, for 5-6 minutes, or until browned and cooked through. Transfer to a medium bowl. Repeat with the remaining chicken. TIP: Cooking the chicken in batches will stop it from stewing and keep it tender.

Return the pan to a medium-high heat with a drizzle of olive oil. Add the carrot and 1/2 the spring onion to the pan and cook, stirring occasionally, for 5-6 minutes, or until tender. TIP: Add a dash of water to help speed up the cooking process! Add the honey-soy sauce and the Asian greens and cook for 2 minutes, or until bubbling and wilted. Add the chicken and udon noodles to the pan and toss to combine and heat through