Chinese Hot and Sour Chicken Noodle Salad

"originally from "Sunset" magazine "
 
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Ready In:
1hr 20mins
Ingredients:
9
Serves:
6
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ingredients

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directions

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

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Reviews

  1. Fairly simple to make and the outcome is a delicious salad that makes you want another bite! Slightly on the hot side, so use the peppers according to your tastes! Very nice!
     
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