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Chinese Hot and Sour Chicken Noodle Salad

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“originally from "Sunset" magazine”
1hr 20mins

Ingredients Nutrition


  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.

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