• Boil the kettle. Half-fill a medium saucepan with boiling water. • Cook udon noodles over medium-high heat until tender, 3-4 minutes. • In the last minute of cook time, gently stir noodles with a fork to separate. • Drain, rinse and set aside.

• Meanwhile, thinly slice carrot and zucchini into half-moons. • In a small bowl, combine kecap manis, sweet chilli sauce, the soy sauce, the white wine vinegar and a pinch of chilli flakes (if using). • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and zucchini, until tender, 4-5 minutes. • Add garlic paste and cook, until fragrant, 1 minute. Transfer to a bowl. Season.

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook plant-based chicken strips, tossing, until browned, 4-5 minutes. • To pan, return cooked noodles and veggies. Add baby spinach leaves and sauce mixture and toss, until combined, 1 minute. Season with pepper. TIP: Cook plant-based chick'n strips in batches for best results!

• Divide plant-based chick'n udon stir fry between bowls. • Top with crispy shallots and a pinch of chilli flakes (if using) to serve. Enjoy!