Chicken, Prawn Wontons & Umami Veggie Soup

• To the saucepan, add the boiling water (3 1/2 cups for 2 people / 7 cups for 4 people), chicken-style stock powder, oyster sauce and the soy sauce. Stir to combine. • Add egg noodles then cover with a lid. • Reduce to a simmer and cook until noodles are tender, 4-5 minutes.

• In the last minute, gently stir noodles with a fork to separate and add in Asian greens. Stir in the sesame oil and season to taste. • Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook prawn & chive wontons until starting to brown, 1-2 minutes. • Add the water (watch out, it may spatter!), then cover with foil or a lid. • Cook until the water has evaporated and wontons are tender and heated through, 4-5 minutes. Transfer to a bowl. • Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing, until browned, 5-6 minutes. Transfer to a plate.