Put a large non-stick frying pan and a large, deep pan on a medium heat.

Slice each chicken breast into three long strips and massage with half the rendang paste and a pinch of sea salt and black pepper.

Use a ball of kitchen paper to lightly rub the frying pan with olive oil, then add the chicken.

Peel the ginger and chop into matchsticks.

Sprinkle half over the chicken, then cook for 5 minutes, turning regularly, and letting the chicken get dark and gnarly – you want it to almost blacken.

Alongside, sprinkle the rest of the ginger and rendang paste into the deep pan, pour in the stock and bring to the boil.

Go in with the coconut milk and noodles, halve the corn lengthways and add to the pan, then cover and cook for 5 minutes.

Stir in the mixed veg for a final minute until piping hot, then season to perfection and divide between warm bowls.

Add 1 tablespoon of red wine vinegar to the chicken pan to deglaze it, moving the chicken around to pick up all those dark sticky bits.

Cut the chicken pieces in half, and serve on top of your noodle soup.