First, start the chicken. Then while that cooks you'll make the broth and noodles.

The chicken you will make on the stove top in a frying pan or cast iron. Once the pan is on the stovetop set the temperature slightly more than medium. Add olive oil so that there is a thin layer on the pan. Next, you'll add in the cubed chicken breast. Sprinkle with salt, pepper, a little garlic powder, a good sprinkle of lemon pepper, and a light sprinkle of cinnamon. Stir the chicken as needed until it finishes cooking to your liking. I like to cook it until it's slightly charred.

While the chicken is cooking add the chicken broth to a large pot and set the temperature to medium. Add in the vegetables as they are ready. I pull the mint leaves off of the stem and then chop the leaves. Cook the broth for about 15-20 minutes, it doesn't have to boil.

In another large pot, bring water to a boil and add a bit of olive oil and salt. Add the noodles and cook following the directions for the noodles. You will want to time the noodles so that they finish cooking just before you are ready to prepare the bowls.

Once everything is cooked, add noodles to two bowls (or however many you are making) and pour the broth over the noodles, add the chicken, plus garnishes. Once the bowls are served add soy, sriracha, fish sauce, and hoisin sauce to taste.