Ingredients
200 g thin noodles, 40 g each of carrot, cilantro, cucumber, and red chili pepper.
Seasonings
1 teaspoon each of salt, chicken bouillon powder, MSG, soy sauce, chili oil, and sesame oil, 2 teaspoons of Lao Gan Ma chili crisp, and 3 tablespoons of vegetable oil.
Steps
1. Pick and wash the cilantro, then cut into segments; remove the stems from the cucumber and carrot, wash, and julienne both; slice the red chili pepper into rings.
2. Bring water to a boil in a pot, add the thin noodles and cook until done, then drain and rinse under cold water, drain well, and transfer to a bowl.
3. Add the seasonings to the broth in the pot, adjust the flavor to taste, then pour it into the noodle bowl and arrange the various shredded toppings on top.