• Boil the kettle. Half-fill a medium saucepan with boiling water.
• Cook udon noodles over medium-high heat, gently stirring with a fork to 
separate, until tender, 1-2 minutes.
• Drain, rinse and set aside.

• Meanwhile, thinly slice carrot into half-moons.
• Cut chicken thigh into 2cm chunks.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook sliced
mushrooms and carrot, until just softened, 2 minutes.
• Add chicken and sweet soy seasoning and cook until browned and cook through 
(when no longer pink inside), 5-6 minutes.
• Reduce heat to medium, then add garlic paste and cook until fragrant, 1 minute.
• Add cooked udon noodles, baby spinach leaves, oyster sauce, the brown sugar
and water, tossing until well combined, 1 minute. Season to taste with salt
and pepper.

• Divide chicken udon noodle stir-fry between bowls. 
• Top with plant-based kimchi to serve. Enjoy!