Ingredients
500 g (about 1 lb) rice noodles, 50 g each of snow pear, carrot, and pickled cucumber, 10 g red bell pepper, 20 g toasted sesame seeds, 1 hard-boiled egg.
Seasonings
50 g chili oil, 2 teaspoons salt, 1 teaspoon each MSG and chicken bouillon powder, 1 tablespoon sesame oil, and broth as needed.
Steps
1. First, soak the rice noodles in cold water until softened; wash the snow pear, pickled cucumber, red bell pepper, carrot, and hard-boiled egg separately, then dice them into small pieces.
2. Combine the clear broth, chili oil, salt, chicken bouillon, MSG, and sesame oil in a bowl, stirring well to create the rice noodle soup base.
3. Cook the rice noodles until done, then transfer them into the noodle soup. Arrange the prepared toppings on top and sprinkle with toasted sesame seeds.