- 1 (16 ounce) package 1/4-inch thick dried rice noodles
- 1 whole chicken
- 1 (2 inch) piece peeled ginger
- 2 whole star anise
- 1/2 teaspoon monosodium glutamate (MSG) (optional)
- 2 teaspoons salt
- water to cover
- Cover noodles with cold water; set aside to soak, about 30 minutes.
- Place chicken, ginger, star anise, and monosodium glutamate in a large pot. Sprinkle with salt and cover with water. Cook over medium heat until juices run clear, about 40 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
- Remove chicken from pot and cool until easily handled, 15 to 20 minutes. Remove skin and shred chicken meat.
- Drain noodles. Bring a large pot of water to a boil. Cook noodles in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 1 to 2 minutes. Drain and divide among serving bowls.
- Top noodles with shredded chicken and ladle in broth.