Broth and vegetables with Chinese noodles

I “fished” some Chinese noodles from Lidl (there is one in my neighborhood) the other day. I put them to work, meaning I boiled them (they weren’t made with rice, but with wheat) for three minutes in water with a bit of salt, then I paired them with some vegetables and three ladles of broth, as follows:

By “vegetables” I mean:

I cut the red onion, the courgette and the hot pepper and I sautéed them in a skillet with a little oil.

I strained the noodles from water.

I cut the onion and the kapia pepper.

I poured a ladle of bone broth over the vegetables in the skillet.

Am condimentat cu piper Szechuan.

I placed the noodles in a pan, together with three tablespoons of soy sauce. I stirred well and I turned of the stove.

I set aside some noodles, chopped green onion, a bit of hot pepper and some kapia pepper for the soup I already had made (I always have soup in the house). Basically, I made two dishes from the same ingredients.