• Boil the kettle. • Finely chop garlic. • Drain bamboo shoots. • In a large saucepan, heat a drizzle of olive oil over high heat. Cook broccoli & carrot mix, tossing, until tender, 4-6 minutes. • Add bamboo shoots and garlic and cook until fragrant, 1-2 minutes. Transfer to a bowl and set aside.

• To the saucepan, add the boiling water (2 cups for 2 people / 4 cups for 4 people), chicken stock pot, oyster sauce and the soy sauce. • Bring to the boil.

• Add udon noodles and prawn & chive wontons, then cover with a lid. • Reduce to a simmer and cook until noodles and wontons are tender, 4-5 minutes. • In the last minute, gently stir noodles with a fork to separate. Stir in sesame oil blend and return cooked veggies. TIP: Cook wontons in batches if your pan is getting crowded. TIP: Cook wontons in batches for best results,

• Divide prawn wonton and udon noodle soup with garlicky veggies between bowls. • Top with mixed sesame seeds to serve. Enjoy!