I have a love of good food, but I also love a little bit of convenience as do many cuisines of the world, this time I was looking towards the far east. People of the Orient often like dried noodles which are then popped into simmering stock for a few minutes with a few chopped vegetables and spices and possibly a little seafood which are then guzzled heartily with many lip smacking noises. I’ve tried many versions both in restaurants and made from scratch at home with authentic ingredients and I’ve loved them all. But I don’t always have the time or inclination to make chicken stock from scratch and so I’ve been dabbling with the Chinese version of our Pot Noodle and they are good. Some have won awards and use proper beef bone stock and taste really savoury with a great mouthfeel and use no MSG and very little sugar, although not all are low in sugar, read the label. 
As always in this house it was a go with the flow moment, I made up the chicken noodle soup with boiling water, fried off some yellow pepper and frozen chicken fillets with a handful of tomatoes, adding water and spices to broil for a few minutes. Served the chicken noodle soup in a big bowl, added the chicken, yellow pepper and tomatoes and picked a few fresh salad leaves to serve on the side. It was delicious.