One-Pot Chicken & Mushroom Pea Pod Soup

• In a large saucepan, heat a drizzle of olive oil over high heat. Cook chicken until starting to brown, 2-3 minutes. Cook carrot, tossing, until tender, 4-5 minutes. • Add garlic paste and cook until fragrant, 1 minute. • Reduce heat to medium-high, then add char siu paste, chicken-style stock powder, the boiling water (11/2 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 pea pods, Asian greens and a drizzle of vinegar and cook, stirring, until greens are wilted, 1-2 minutes.