• Boil the kettle. Cut carrot into thin rounds. 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 and carrot, with a splash of water, tossing, until tender, 4-6 minutes. Add Asian greens and cook, tossing, until wilted, 1 minute. Transfer to a bowl.

• Meanwhile, half-fill a medium saucepan with the 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 the frying pan to high heat with a drizzle of olive oil. When the oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Reduce heat to medium, add ginger paste and cook, tossing until fragrant, 1 minute. • Return the veggies to the frying pan, then add noodles, oyster sauce, the brown sugar, the rice wine vinegar and a splash of water. Toss to combine and cook until slightly reduced, 1 minute.

• Divide the Asian-style chicken noodle stir-fry with greens between bowls. • Top with crushed peanuts to serve. Enjoy!