Leftovers Noodle Soup - Stewed Pears . com

3-4 cups quality chicken stock (use 3 at first & keep extra cup on hand to adjust stock if necessary) Note: a cup is either 250ml or 240 ml (US) depending where you live. I am using 250 ml
1 tbsp soy sauce
1 tbsp oyster sauce
½ tsp chilli flakes (optional, also can add more)
1 tsp ground ginger (can add more)
1 clove garlic, minced or ¼ teaspoon garlic powder

2-3 packs instant noodles (this depends on size of the packet & how many noodles you like. These days with shrinkflation you may need 2 packs per person)
leftover cooked chicken or beef, finely sliced or shredded (leave out meat for a vegetarian dish)
whatever vegetables you have to hand cut into slices that won't drown in the stock and are easily picked up with chopsticks. I used half a zucchini here. You can throw in anything that cooks quickly in broth eg mushrooms, beans, bok choy, broccoli or tinned goods eg baby corn
fresh herbs to garnish

Put all broth ingredients together in a large saucepan. Bring to a boil, then reduce to a simmer for 10 minutes.
Taste the broth and adjust to your taste. I ended up adding a little more of the sauces and chilli. Best to start conservatively, and add a very little at a time. If it's too spicy, add in a little of your leftover stock. You will have too much broth, but that's ok, because you can set it aside for tomorrow.
Turn up the heat and add noodles to the broth. When they boil, add the vegetables. Cook until noodles are done. It's ok if vegetables have some crunch.
Portion out the cooked, shredded (or finely sliced) meat of your choice into bowls, and ladle hot soup and noodles over the top. Stir through.
Serve garnished with fresh herbs.