Asian Noodle Soup

In a large saucepan, heat a drizzle of oil over medium-high heat. Add the onion and cook, stirring occasionally, until softened, 5 minutes. Add the garlic and ginger and cook, stirring, until fragrant, 1 minute. Add the water, oyster sauce, soy sauce and crumble in the chicken stock.

Increase heat to high, add the chicken breasts to the broth. Bring to boil, cover and reduce heat to low. Simmer until the chicken is cooked, 5-8 minutes. Transfer the chicken to a plate. TIP: Chicken is cooked through when it is no longer pink in the middle.

Add the Asian greens, carrot and udon noodles to the broth. Bring to a boil, then reduce heat to low and simmer until the vegetables and noodles are just tender, 2-3 minutes. Add the lime zest and squeeze over 1/2 the juice. Stir to combine. Add extra soy sauce to taste.

While the vegetables and noodles are cooking, shred the chicken using 2 forks. TIP: The chicken can be sliced thinly instead if you'd prefer.