Warm Vietnamese Shredded Chicken Noodles

Once the frying pan is hot, cook your chicken for 2-3 mins on each side until golden. Once browned on each side, transfer your chicken to your bubbling stock (don't wash your frying pan, you'll use it later). Turn the heat down so your stock is gently simmering, then leave your chicken to cook for 12-15 mins (the chicken is cooked when no longer pink in the middle). Tip: Make sure the chicken is fully submerged in the stock, if not just pour in a little more water.

While your chicken is cooking, prepare your veggies! Separate the broccoli into florets (so small trees), then slice each floret into three or four pieces (see pic). Thinly slice the spring onions (keep a few green bits to the side the sprinkle over later). Roughly chop the chilli. Peel and grate the ginger and garlic (or use a garlic press if you have one). Pull the mint leaves off their stalks and finely chop the leaves.

When your chicken is cooked, remove it from the stock and take the stock off the heat (leave the stock to the side). Pop it on your chopping board leave to cool for a couple of mins. Use two forks to pull the chicken apart into shreds (see pic). Once shredded, pop in a large bowl and add your spring onion, chilli (use less if you don't like spice), and mint leaves. Squeeze in the lime juice along with a pinch of sugar (if you have it) and the fish sauce. Add some stock (the amount is specified in the ingredient list) and mix everything together. Pop some foil on the bowl and leave to the side.

Now time to cook your broccoli! Pop your frying pan on medium high heat with a drizzle of oil and add your broccoli. Season with salt and pepper. Stir fry for 2-3 mins until slightly browned, Add your ginger and garlic and cook for 1 minute, then pour in some stock (the amount is specified in the ingredient list). Pop a lid on (or some tin foil) and leave to steam fry for 5 mins.

When the broccoli is cooked, remove the lid and add in the udon noodles. Cook for a 1-2 mins to warm them through.