Cook the noodles in boiling water for 3 to 5 minutes, drain, rinse under cold water, then drain again and set aside to cool.
Put all the remaining ingredients into a pan, bring to the boil and simmer for 5 minutes. Remove from the heat and allow to cool, then remove the peppercorns, ginger and chillies.
Divide the noodles between 4 small bowls, then place the cucumber and pear slices in alternating layers over them. In each bowl place an egg half on top, then carefully pour the cold soup over. Add a little mustard and vinegar to taste, and serve.
Recipe from The Big Book Of Noodles, by Vatcharin Bhumichitr, published by Kyle Cathie, £16·99.
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