Spicy Asian Soup with Glass Noodles, Meat and Vegetables
Rinse and shake dry the scallions and cut into fine strips. Cut the chicken and bamboo shoots into strips. Bring 1 liter (approximately 4 cups) of water with the bouillon cubes to a boil. Add meat and sprouts and about 5 minutes. Slice the chile pepper into thin strips, and add to the boiling water. Cook the noodles according to package directions in salted water.
Add the scallions, carrots, bamboo shoots and the oil into the broth and simmer 5 minutes. Whisk together the cornstarch with soy sauce and vinegar, add to the soup and bring up to a boil. Whisk the egg into the soup. Remove soup from the heat and season with salt and freshly ground pepper.
Add cooked glass noodles and stir in coarsely chopped cilantro. Ladle into soup bowls and serve hot.