• Boil the kettle. • In a large saucepan, heat a drizzle of olive oil over high heat. Cook green veg mix, until tender, 4-6 minutes. • Add garlic paste and cook until fragrant, 1 minute. Transfer to a bowl and set aside.

• 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. • Cut chicken breast into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate.

• 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.

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