• Boil the kettle. • Thinly slice carrot into half-moons. Cut chicken breast into 2cm chunks. • Drain sweetcorn.

• In a large frying pan, heat a drizzle of olive oil over a high heat. Cook chicken and carrot, tossing, until chicken is cooked through, 6-8 minutes. • Add garlic paste and cook until fragrant, 1 minute. • Reduce heat to medium-high, then add soy-ginger stir-fry sauce, chicken-style stock powder, the boiling water (1 1/2 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 corn, baby spinach and a drizzle of rice wine vinegar and cook, stirring, until spinach is wilted, 1-2 minutes.

• Divide Asian-style chicken noodle soup between bowls. • Sprinkle with chilli flakes (if using) and crispy shallots to serve.