Oyster Chicken & Green Bean Noodle Stir-Fry

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook carrot and green beans, with a splash of water, tossing, until tender, 4-6 minutes. • Add Asian greens and cook, tossing, until tender, 1-2 minutes. Transfer to a bowl. • While veggies are cooking, half-fill a medium saucepan with boiling water. • Cook egg noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes. • Drain, rinse and set aside.

• Return frying pan to high heat with a drizzle of olive oil. Cook chicken strips, tossing occasionally, until browned and cooked through, 3-4 minutes. • Add garlic paste and cook until fragrant, 1 minute. • To chicken, add oyster sauce, tossing to combine and simmer until slightly reduced, 1-2 minutes. • Remove pan from heat, then add sweet chilli sauce, veggies, noodles and the vinegar. Season to taste with salt and pepper and toss to combine.