Chinese Hot and Sour Chicken Noodle Salad

• 1 whole chicken breast, split (about 1 1/4 pound)
• 8 ounces dry linguine
• 1 tablespoon peppercorn
• 34 teaspoon dried hot red chile, crushed
• 3 tablespoons salad oil
• 13 cup rice vinegar or 13 cup cider vinegar
• 2 tablespoons soy sauce
• 14 cup fresh cilantro, chopped
• 1 small cucumber, thinly sliced

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.
8. Boil, uncovered, until just tender to bite, 6-8 min.
9. Drain; immerse in cold water until cool, then drain well again.
10. Remove any debris from peppercorns.
11. In a 6-8" frying pan, toast peppercorns over med-low heat until fragrant, 2-3 min.
12. ; shake pan often.
13. Pour peppercorns into a blender and whirl until finely ground.
14. Add chiles and oil to pan; cook over low heat until chiles just begin to brown, about 3 min.
15. Let cool and add ground pepper, vinegar, soy sauce and cilantro.
16. On a shallow dish, arrange a bed of noodles; cover with cucumber and chicken.
17. Pour dressing evenly over salad and mix to blend.
18. - - - - - - - - - - - - - - - - - - NOTES : * I just use boneless, skinless chicken breasts to start with.

chicken, linguine, peppercorn, red chile, salad oil, rice vinegar, soy sauce, fresh cilantro, cucumber

Taken from www.food.com/recipe/chinese-hot-and-sour-chicken-noodle-salad-195 (may not work)