• Boil the kettle. Half-fill a medium saucepan with boiling water. • Cook egg noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes. • Drain, rinse and set aside.

• Meanwhile, thinly slice courgette into half-moons. Cut any larger broccoli florets in half. Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over high heat. • Cook courgette and broccoli florets, tossing until tender, 6-7 minutes. • Add garlic and cook, until fragrant, 1 minute. Transfer to a bowl, season and set aside. TIP: Add a dash of water to the pan to help speed up the cooking process.

• Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook chicken and sweet soy seasoning, tossing, until browned, 5-6 minutes (cook in batches if your pan is getting crowded). • Reduce heat to medium, and add cooked egg noodles, mixed veggies, Korean stir-fry sauce, the soy sauce, brown sugar and water, stirring to combine, 1 minute. • Season to taste.

• Divide sweet-soy chicken and mixed noodles between bowls. • Sprinkle with crispy shallots. Enjoy!