Quick Singaporean Chicken Noodle Stir-Fry

• Meanwhile, roughly chop Asian greens. Thinly slice carrot into sticks. Cut lemon into wedges. • Drain slow-cooked chicken breast. Transfer to a large bowl, then roughly shred. • In a medium bowl, combine satay seasoning, kecap manis, soy sauce mix and the water. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot, until tender, 4-5 minutes. Add Asian greens and garlic paste and cook, until slightly wilted, 1-2 minutes.

• Reduce heat to medium, then stir in kecap manis mixture and simmer, until bubbling, 1 minute. • Add shredded chicken and cooked noodles, tossing to combine, 1 minute. Add a generous squeeze of lemon juice and season to taste.