Val's Pho [or soup, if you're the technical type - if you're the nitpick type in the kitchen, don't make this recipe, I made it via eyeballing]
This recipe is for two hungry people, you'll want noodle bowls that could double as helmets. Goes well with sake. I might be biased. I have a bland palette, so the seasoning is as desired, but I tend to use either curry or garlic powder. The other half tells me that Sriracha tastes great in it [as it presumably does with everything]. This can be made in less than half an hour from start to serve.
2 32oz containers of chicken stock [which is two containers - Costco sells these in six packs]
2 "handfuls" of Japanese somen noodles [these noodles sell here in packs of three "handfuls", so have a ziplock bag handy to stow the remainder. They will have a white tie around each "handful" for easy measuring.]
a 1/2" pile of garlic powder poured in your palm [or other desired seasoning]
2 packets of TrueLemon crystallized
lemon [or other seasoning as desired]
1 chicken breast, diced
3 eggs, "scrambled"
In a gallon pot, start warming your stock on "medium to high".
Prep the chicken breast, removing all fat. This will take the most time. On medium setting, your stock will be ready in roughly 15 minutes or so, which is about how long it takes to dice the chicken.
When the chicken is prepped, take each "handful" of somen noodle and break each into quarters. Measure a rough few inches from each end, then break the remainder in half.
Have some sake.
Test your somen noodles for readiness. If they're close to being ready, add the diced chicken.
Have some more sake.
Scramble 3 eggs in the leftover bowl. When the chicken and somen are cooked, add the eggs in two slow pours. Stir gently, two waves of the spoon for each pour. Turn off the burner.
Serve, adding other seasoning and veggies as desired. Have more sake.