• Bring a medium pot of salted water to a boil. Wash and dry produce. • Peel and dice sweet potato into 1/2-inch pieces. Peel and mince or grate garlic. Peel and grate ginger. Remove strings from snow peas; halve on a diagonal.

• Heat a drizzle of oil in a second medium pot (large pot for 4 servings) over medium-high heat. Add sweet potato, garlic, Fry Seasoning, and half the ginger. Cook, stirring, until fragrant, 1-2 minutes. • Stir in 3 cups water (6 cups for 4). Cover and bring to a boil, then reduce heat to medium. Simmer for 10 minutes (you’ll add more to the pot then). Open package of chicken and drain off any excess liquid; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, 4-6 minutes.

• Once water is boiling, add noodles to pot. Cook, stirring, until tender, 1-2 minutes. • Drain, then rinse noodles under cold water for 30 seconds. Set aside.

• Halve lime. Roughly chop cilantro.

• Once sweet potato mixture has simmered 10 minutes, add snow peas and stock concentrates to pot. Cook, stirring, until sweet potato is tender and snow peas are bright green, 4-5 minutes more. • Remove from heat and stir in coconut milk, remaining ginger, and juice from the lime. Add chicken to pot along with coconut milk.

• Divide noodles between bowls, then ladle soup over noodles. Garnish with cilantro and crispy fried onions. Chicken is fully cooked when internal temperature reaches 165°.