Chinese Hot and Sour Chicken Noodle Salad

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   ["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."]

* Per serving · 4 servings · Values may vary.

No additional tips available.