Saucy Teriyaki Chicken & Udon Noodles

• Half-fill medium saucepan with boiling water. Cook udon noodles 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.

• In a medium bowl, combine diced chicken and sweet soy seasoning. • Heat a large frying pan with a drizzle of olive oil over medium-high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl.

• Return the frying pan to medium-high heat. Cook baby broccoli until tender, 5-6 minutes. • Add garlic and spring onion and cook until fragrant, 1 minute. • Add Asian greens and cook until tender, 1-2 minutes. • Return chicken to the pan, then add oyster sauce mixture and noodles. Toss to combine and cook until the sauce has slightly thickened, 1-2 minutes. • Remove from heat, then add a good squeeze of lemon juice. Divide noodles between serving bowls.

• Wipe out the frying pan and return to high heat with a drizzle of olive oil. • When oil is hot, crack eggs into the pan. Cook until egg whites are firm and yolks are cooked to liking, 2-3 minutes.

TIP: This will give a soft yolk, fry for 6-7 minutes to get a hard yolk.