Give your vegetables a quick wash where needed, and cut them as shown below.

Heat a large saucepan or pot (enough to hold about 3 cups of liquid) with a splash of oil over medium-high heat. Add the red pepper and snow peas, cooking for 5 minutes. Then add the shallot and cook for another 2 minutes.

Pour in the broth, 1 cup of water, and the rice noodles. Let it simmer for about 7 minutes.

Transfer to a bowl and garnish with lime juice, cilantro, and green onion.