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1
Place the chicken, ginger, scallion, and salt in a saucepan and add enough cold water to cover the chicken.
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2
Bring to a boil over high heat.
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3
Decrease the heat to low and cover.
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4
Simmer until the chicken loses its raw look, about 15 minutes.
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5
Remove from the heat and let stand, covered, for 20 minutes.
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6
Drain the chicken; let the chicken cool until easy to handle.
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7
Remove and discard the skin and bone; pull the chicken meat into shreds.
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8
Vinaigrette--grate the zest from 1 orange into a small bowl and reserve.
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9
Cut off the peel from the oranges.
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10
Working over another bowl to collect the juices, cut between the membranes to release the orange segments.
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11
Squeeze the juice from the membranes, if necessary, to measure 2 tablespoons.
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12
Whisk together the orange juice and zest, soy sauce, vinegar, hoisin sauce, and hot sauce until combined.
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13
Gradually whisk in the vegetable oil, then the sesame oil.
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14
Bring a large pot of salted water to a boil over high heat.
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15
Add the noodles and cook according to the package directions until tender.
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16
Drain and rinse under cold running water; drain well.
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17
Transfer the noodles to a bowl.
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18
Add the chicken, orange segments, cucumber, scallions, and bell pepper.
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19
Add the vinaigrette and toss well.
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20
Sprinkle with the cilantro.
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21
Taste and season with soy sauce and hot sauce, as desired.
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22
Serve at room temperature.
