• Boil the kettle. • Trim and halve green beans. • Roughly chop Asian greens. • Cut chicken tenderloins into 2cm chunks. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook green beans, tossing, until tender, 4-5 minutes. Add Asian greens and cook, tossing until wilted, 1 minute. Transfer to a bowl.

• Meanwhile, 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. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes. • Reduce heat to medium, then add ginger paste and Asian BBQ seasoning and cook, tossing until fragrant, 1 minute. • Add oyster sauce, the brown sugar, vinegar and water, then cook, stirring until slightly thickened, 1 minute. • Return veggies to the frying pan, then add noodles and toss to combine. Season with pepper.

• Divide Asian-style chicken noodle stir-fry between bowls to serve. Enjoy!