Nat's Asian (leftover) chicken soup

Step 1 - The vegetables:

In a medium pan, fry:

• A case of sliced mushroom
• A bunch of green onion cut in small pieces
• 4 garlic cloves crushed
• in 1 tbsp of olive oil

..for few minutes until the mushroom start getting cooked.

Then continue frying and add :

• 1/2 red pepper and 1/2 green peppers sliced in thin long stripes 
• 1 carrot very thinly sliced
• 1 celery stalk cut in small pieces
• leftover chicken breast sliced (or tofu if you don't have leftover chicken already cooked). 

Add the cover and let cook until the veggies are cooked.

Step 2 - The eggs: 

On the side, boil some eggs ( usually one per soup) . If you already have some done, lucky you.

Step 3 - The broth and noodles:

At the same time prepare the broth :

Add soy sauce to both and bring to a boil, homemade chicken broth is best!

When ready to eat: add 100 g - 200 g yet-ca-mein asian noodles and leave for 5 minutes.

Step 4 - Assemble and add extras

Pour some hot broth+noodles into your bowl, add as much the vegetable+chicken mix in your broth, cut one boiled egg in 2 and add to your soup ....it,s not over, add a spool full of sambal oelek sauce on top as well as some shallots and fresh basil leaves.