1First boil the noodles (about a fist and a half of noodles) in some salty water.
3Add a drop of oil to it so that they don't stick together.
5Once the noodles are done, drain then out and blanch the leafy greens in the same water.
7Blanch the bean sprouts for about eight seconds.
8Once done, blanch the spinach leaves.
10Now blanch the chicken. This would take about five to seven minutes.
11Keep adding all of this in a bowl.
13Add a few mint leaves to this bowl.
15Now strain the chicken stock over this mix of noodles, chicken and greens.
16In a pan take some chopped garlic and golden fry it in some oil.
18Add the fried garlic to the soup.