Remove the remaining meat from the bones of a leftover roast chicken. Chop a large carrot, an onion, and two celery sticks. Heat some oil in the bottom of a large pot, and swirl a crushed clove of garlic and a good chunk of thinly sliced ginger in it, then add the chopped veg and toss them all around in the oil for a few minutes. Then throw the chicken bones on top and cover the lot with water. Add some peppercorns and bring to the boil, then simmer, covered, for an hour.
Strain the resulting stock into another fairly large saucepan and return to the boil. Throw in some noodles - I used a package of fresh Udon noodles. Cook them for however long it takes (depending on whether you're using fresh or dried or instant). Add some shredded carrot (I had some on hand, because I buy those handy bags of it for salads). At the end of the cooking time for the noodles, add some snap peas, the chicken and some spinach. At the last minute, I swirled in a little bit of chili-garlic sauce (I have a low tolerance for chilies, but you might like more), one tablespoon of Thai fish sauce, two tablespoons of tamarind sauce, and some chopped cilantro.
It was very good. Yum. And it made enough that I have a whole 'nother meal of it left over!