• Boil the kettle. Thinly slice carrot into half-moons. Thinly slice celery. Cut chicken breast strips into 2cm chunks.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken, celery and carrot, tossing occasionally, until browned and cooked through, 4-6 minutes.

• Add shredded cabbage mix and cook, tossing, until tender, 3-4 minutes.

• Meanwhile, half-fill a medium saucepan with boiling water.
• Cook udon noodles in the boiling water, 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. 

• To the chicken and veggies, add sweet soy seasoning and cook until fragrant, 1 minute.

• Reduce the frying pan heat to medium, then add the cooked udon noodles, sweet chilli sauce, oyster sauce, the soy sauce, sesame oil and a splash of water. Stir to combine, 1-2 minutes. Season to taste.

• Divide sticky chicken and veggie udon stir-fry between bowls.
• Garnish with crispy shallots to serve. Enjoy!