• Boil the kettle.
• Trim and cut green beans into thirds.
• Finely chop garlic.
• Cut chicken thigh into 2cm chunks.
• Drain sweetcorn.
• Roughly chop Asian greens.

• In a large saucepan, heat a drizzle of olive oil over high heat. Cook chicken, 
stirring until starting to brown, 2-3 minutes. Add green beans and cook, tossing, 
until tender and chicken is cooked through, 4-5 minutes.
• Add garlic and cook until fragrant, 1 minute.
• Reduce heat to medium-high, then add char siu paste, sweet soy seasoning, the 
boiling water (see ingredients) and udon noodles. Cook, stirring occasionally 
with a fork, until noodles are separated, 1-2 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 umami chicken noodle soup between bowls.
• Sprinkle with a pinch of chilli flakes (if using).
• Garnish with crispy shallots (see ingredients) to serve. Enjoy!