• 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. • Trim baby broccoli and cut into thirds. • In a small bowl, combine umami paste, plant-based fish sauce, sweet chilli sauce and the water. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook plant-based chicken strips, tossing, until browned, 4-5 minutes. Transfer to a bowl.

• Wipe out frying pan and return to high heat with a drizzle of olive oil. Cook baby broccoli, carrot and zucchini, tossing, until tender, 4-5 minutes. • Reduce heat to medium, then add ginger lemongrass paste and cook until fragrant, 1 minute. • Stir in cooked noodles, baby spinach leaves, the sauce mixture and plant-based chicken strips, tossing, until well combined, 1 minute. Season to taste.

• Divide lemongrass plant-based chick'n and noodles between bowls. • Sprinkle over crispy shallots to serve. Enjoy!