Prepare the broth: In a pot with water, add chicken, ginger, and white peppercorns. Simmer and remove any impurities that float to the surface. Then simmer for 1 and half hour. You can also use instant pot to make the chicken broth.
Shred and seasoning the chicken
Remove the chicken, shred it, and mix with 1/2 tsp salt, 2 tsp soy sauce, and 1 tsp sesame oil.
Cook and assemble the noodles
For the noodle soup seasoning, in a bowl, add 1/4 tsp salt, dash of white pepper powder, 1 teaspoon of light soy sauce, chopped green onions, and then scoop around 1 cup of chicken broth.
In boiling water, cook the noodles for 2 minutes. Transfer the noodle to the serving pot and then pour the chicken stock to cover the noodles.
Top the noodles with shredded chicken and serve.
Optionally, you can serve the noodle soup with 1 teaspoon of chili sauce or Laoganma sauce.