STREAMING NOW: Siba's Table

Chinese Hot and Sour Chicken Noodle Salad

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“originally from "Sunset" magazine”
READY IN:
1hr 20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a 5-6 quart pan, bring about 3 quarts of water to a boil.
  2. Add chicken, cover and bring to a boil.
  3. Remove from heat and let stand, covered, until meat is white in thickest part, about 20-25 min.
  4. Lift out chicken, let cool and reserve water.
  5. Remove and discard skin and bones*; tear chicken into bite-size shreds.
  6. If made ahead, cover and chill chicken and water until next day.
  7. Bring water to a boil and add linguine. Boil, uncovered, until just tender to bite, 6-8 min.
  8. Drain; immerse in cold water until cool, then drain well again.
  9. Remove any debris from peppercorns.
  10. In a 6-8" frying pan, toast peppercorns over med-low heat until fragrant, 2-3 min.; shake pan often.
  11. Pour peppercorns into a blender and whirl until finely ground.
  12. Add chiles and oil to pan; cook over low heat until chiles just begin to brown, about 3 min.
  13. Let cool and add ground pepper, vinegar, soy sauce and cilantro.
  14. On a shallow dish, arrange a bed of noodles; cover with cucumber and chicken.
  15. Pour dressing evenly over salad and mix to blend.
  16. - - - - - - - - - - - - - - - - - - NOTES : * I just use boneless, skinless chicken breasts to start with.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: