This is a recipe I created. Feel free to try it out when you get tired of traditional chicken soup (and when you really want to use your wok for something).
1/2 bunch cilantro
2 green onions
1 T fresh ginger
2 or 3 cloves garlic
2 jalapenos
1 or 2 limes
2 cans chicken or vegetable broth
1 -2 T garlic chili paste
2 or 3 chicken breasts
2 T cooking oil
mung bean noodles, 2 bunches
Coarsely chop cilantro. slice green onions cross or lengthwise. Cut ginger into small matchsticks. Mince garlic cloves or put through press. Mince jalapeno.

Chop chicken into bite sized pieces. Add to wok with hot oil, and cook. Remove from wok and set aside.

Toss ginger, garlic, jalapeno, and a tablespoon or so of the chili paste into hot wok with some oil. Saute for a few minutes. Don't let the garlic get too dark.

Meanwhile soak mung bean noodles in water as directed for about 15 minutes. After they've become softer, add to wok. Pour in a can of broth. Add chicken back to wok. Squeeze lime juice into broth.

Let everything simmer for about 10 - 15 minutes or so. Portion into bowls. Add cilantro and onions to each bowl.