Today's Chicken, Eggplant, and Mushroom Pasta

Today I used some seasoned scallion chicken I found in the freezer for pasta! I stir-fried the chicken, eggplant, and shimeji mushrooms in olive oil. Once the chicken was browned, I added water, chicken stock powder, garlic, and ginger paste, then added the pasta after boiling for 7 minutes! I stirred occasionally to prevent the pasta from sticking, and about 1 minute before it was done, I added mentsuyu (noodle soup base) and mixed well, then boiled for about +1 more minute. It was delicious with the flavors thoroughly infused into the pasta☺︎ I thought I should have put Korean seaweed on top, but I put a raw egg yolk on it and felt like I was having Tsukimi (moon-viewing) pasta lol 😂