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Chinese Hot and Sour Chicken Noodle Salad

Chinese Hot and Sour Chicken Noodle Salad comes together with Whole Chicken Breast Split, Dry Linguine, Peppercorns, Dried Hot Red Chiles, and Salad Oil. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1
• 8 oz
• 1 tbsp
• 3/4 tsp
• 3 tbsp
• 1/3 cup
• 2 tbsp
• 1/4 cup
• 1

Method (preview)

1. 1

   In a 5-6 quart pan, bring about 3 quarts of water to a boil.

2. 2

   Add chicken, cover and bring to a boil.

3. 3

   Remove from heat and let stand, covered, until meat is white in thickest part, about 20-25 min.

4. 4

   Lift out chicken, let cool and reserve water. Remove and discard skin and bones; tear chicken into bite-size shreds.

5. 5

   Bring water to a boil and add linguine.

6. 6

   Boil, uncovered, until just tender to bite, 6-8 min. Drain; immerse in cold water until cool, then drain well again.

7. 7

   Remove any debris from peppercorns.

8. 8

   In a 6-8" frying pan, toast peppercorns over med-low heat until fragrant, 2-3 min.; shake pan often.

9. 9

   Pour peppercorns into a blender and whirl until finely ground.

10. 10

    Add chiles and oil to pan; cook over low heat until chiles just begin to brown, about 3 min. Let cool and add ground pepper, vinegar, soy sauce and cilantro.

11. 11

    On a shallow dish, arrange a bed of noodles; cover with cucumber and chicken.

12. 12

    Pour dressing evenly over salad and mix to blend.