Ingredients
500 g (about 1 lb) thin wheat noodles, 100 g (about 3.5 oz) chicken, 10 g each of carrot, cucumber, pickled radish, seaweed, bok choy leaves, imitation crab sticks, hot green pepper, and toasted sesame seeds.
Seasonings
8 g minced garlic, 1 teaspoon each of minced chili, salt, MSG, chicken bouillon powder, lemon juice, and sesame oil, 3 tablespoons each of sugar and vinegar essence.
Steps
1. Rinse the chicken clean, place it in a pot of cold water and bring to a boil, then add the seasonings and simmer to create a flavorful broth; pour the broth into a container and shred the chicken into strips.
2. Wash the carrot, cucumber, pickled radish, bok choy, and seaweed separately, then shred all into thin strips; slice the imitation crab meat into pieces.
3. Cook the fine vermicelli noodles in boiling water until done, then drain and rinse under cold water. Place in a bowl, pour over the prepared sauce, and top with the shredded vegetables and toasted sesame seeds.