• Boil the kettle. • Thinly slice carrot into half-moons. • Cut chicken thigh into 2cm chunks. • Drain sweetcorn. • Roughly chop Asian greens. Little cooks: Older kids can help out with the can opener under adult supervision.

• In a large saucepan, heat a drizzle of olive oil over high heat. Cook chicken, stirring until starting to brown, 2-3 minutes. Add carrot and cook, tossing, until tender and chicken is cooked through, 4-5 minutes. • Add garlic paste and cook until fragrant, 1 minute. • Reduce heat to medium-high, then add char siu paste, chicken-style stock powder, the boiling water (11/2 cups for 2 people / 3 cups for 4 people) andudon noodles. Cook, stirring occasionally with a fork, until noodles are separated, 3-4 minutes. TIP: Chicken is cooked through when it's no longer pink inside.

• Add sweetcorn, Asian greens and a drizzle of the vinegar and cook, stirring, until greens are wilted, 1-2 minutes.

• Divide Asian-style chicken noodle soup between bowls. • Sprinkle with chilli flakes (if using) to serve. Enjoy!