Express Vietnamese Chicken & Prawn Noodle Soup

• Thinly slice carrot into half-moons. Roughly chop Asian greens. • Cut chicken thigh into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a plate to rest. • In a large saucepan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken and carrot, tossing, until browned, 5-6 minutes. • Add Asian greens, ginger paste and sweet soy seasoning and cook, until fragrant, 1 minute. TIP: Chicken is cooked through when it's no longer pink inside.

• To the saucepan, add the boiling water (3 cups for 2 people / 6 cups for 4 people), oyster sauce and vegetable stock, the soy sauce and brown sugar, stirring to combine. Bring to the boil. • Add trimmed green beans, then cover with a lid. Reduce to a simmer and cook, 4-5 minutes. • In the last minute, add cooked egg noodles and cooked prawns and gently stir with a fork to separate. Season with salt and pepper to taste.