• Boil the kettle. • Trim pea pods and cut into thirds. Cut chicken thigh into 2cm chunks. • Roughly chop Asian greens.

• In a large saucepan, heat a drizzle of olive oil over high heat. Cook chickenuntil starting to brown, 2-3 minutes. Cook sliced mushrooms, tossing, until tender, 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) and udon 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 pea pods, Asian greens and a drizzle of the vinegar and cook, stirring, until greens are wilted, 1-2 minutes.

• Divide chicken and mushroom pea pod soup between bowls. • Sprinkle with crispy shallots and chilli flakes (if using) to serve. Enjoy! Little cooks: Add the finishing touch by sprinkling over the crispy shallots!