| 1. |
In a small skillet over medium heat, cook shallots in oil until brown and fragrant. Remove from heat and set aside. |
| 2. |
Bring a large pot of water to a boil. Cook noodles in boiling water until just tender, 8 to 10 minutes; drain and rinse under cold water. Set aside. |
| 3. |
Bring a small pot of water to a boil; have ready a bowl of ice water. Blanch bean sprouts by plunging them into boiling water for 1 minute, then into cold water. Drain and set aside. |
| 4. |
In a large saucepan over medium heat, bring chicken broth to a simmer. |
| 5. |
Divide noodles evenly between 6 bowls. Top with bean sprouts and shredded chicken. |
| 6. |
Pour the heated broth into the bowls. Drizzle with the shallot mixture and garnish with the green onion. Season with salt and pepper. Serve at once. |
