Express Chicken & Kimchi Udon Noodle Stir-Fry

• Meanwhile, thinly slice carrot into half-moons. • Cut chicken thigh into 2cm chunks.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook sliced mushrooms and carrot, until just softened, 2 minutes. • Add chicken and sweet soy seasoning and cook until browned and cook through, 5-6 minutes. • Reduce heat to medium then add garlic paste and cook until fragrant, 1 minute. • Add cooked udon noodles, baby spinach leaves, oyster sauce, the brown sugar and water, tossing until well combined, 1 minute. Season to taste.