Nicoise's coconut noodle pan

Ingredients for 2 servings:

• 400 g pasta, cooked
• 1 large onion(s)
• 1 clove(s) garlic
• 200 g mushrooms (shiitake)
• 200 g tofu, natural
• 150 ml coconut milk
• 1 tbsp soy sauce
• 150 ml chicken broth
• 2 eggs
• some oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Slice the onion. Clean the mushrooms and halve or quarter them, depending on their size. Dice the tofu and mince the garlic. Heat a little oil in a large pan. First, sauté the onions until translucent, then add the mushrooms. Add the tofu and garlic to the pan and fry for a short while. Crack both eggs open, clear a small part of the pan, add the eggs, and beat like scrambled eggs. Once the egg is set, season with soy sauce, pour in the coconut milk and chicken stock. Mix everything well. Add the pre-cooked noodles and cook for another 5 minutes. Since this was a leftover meal, the quantities are only approximate. Feel free to add other vegetables, spices, etc. You can also add fried chicken or shrimp.