Place the pheasant breasts and bones in a stock pot and cover them with tap water. Bring it to a boil. You should see scum coming to the top of the water. Discard the water and scrub any scum off the pheasant breasts and bones with tap water. Set cooked breasts aside.
Clean the pot and add 10 cups of new, filtered water. Return the bones to the pot, along with two teaspoons of the Knorr chicken bouillon and 1½ teaspoons of kosher salt. Bring to a simmer and cook on low for 30 minutes while partially covered. Meanwhile, shred the pheasant breasts into bite-size pieces and set them aside. The breasts should be cooked through. If not, they’ll finish cooking when the hot stock is ladled on top later.
Soften the glass noodles by soaking them in hot water for about 10 to 15 minutes before serving. You could use boiling water, but the noodles will get soft very quickly; the noodles should be al dente when served, although some like it more tender. Strain the noodles and divide them among serving bowls. Season your stock to taste. Ladle the hot stock over noodles, and garnish with shredded pheasant, chopped cilantro, green onion, and deep-fried shallot. Serve immediately.
