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['6 oz rice noodles', '1 1/2 cups snow peas, ends trimmed', '1 cup shredded carrots', '1 piece ginger (1/2 inch thick), peeled and chopped', '1 star anise', '3 whole cloves', '8 cups reduced-sodium chicken broth', '1 lb boneless, skinless chicken breasts, cut into 1/4-inch strips', '1 red bell pepper, cored, seeded and cut into thin strips', '1 tbsp fresh lime juice', '1/2 cup chopped scallions', '2 tbsp chopped fresh cilantro', '4 sprigs basil', '1 lime', 'cut into 4 wedges']

Boil noodles in salted water for 3 minutes. Place snowpeas and carrots in a colander; drain noodles over them; rinse; divide among 4 bowls. Tie a sachet of ginger, star anise and cloves in cheesecloth; place in a large pot with broth; boil 5 minutes. Reduce heat to medium; add chicken; simmer 5 minutes. Add bell pepper and lime juice. Season with salt. Remove sachet. Ladle into bowls; top with remaining ingredients.

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