Chinese-style spicy and sour chicken noodle salad is a refreshing and flavorful dish that has become popular in various regions of Latin America, especially in countries with Asian cuisine influence like Mexico, Peru, and Colombia. This recipe combines the tenderness of noodles with the spicy and sour touch of the dressing that characterizes many Chinese preparations, resulting in an ideal dish for warm climates and for those who enjoy intense but balanced flavors.
In different Latin American countries, this salad can be found under similar names, but it is generally known as "Chinese-style noodle salad" or simply "chicken noodle salad." Its origin, although clearly inspired by traditional Chinese cuisine, has been adapted with local ingredients and unique touches, creating a fusion that highlights the region's gastronomic diversity. The use of ingredients like fresh cilantro and rice vinegar provides a unique aroma and freshness that make this salad a highly appreciated dish both in homes and restaurants.
How to prepare Chinese-style spicy and sour chicken noodle salad
In a 5-6 quart pot, bring about 3 quarts of water to a boil.
Add the chicken, cover, and bring to a boil.
Remove from heat and let it rest, covered, until the meat is white in the thickest part, approximately 20-25 minutes.
Remove the chicken, let it cool, and reserve the water.
Remove and discard the skin and bones.
Shred the chicken into bite-sized pieces.
If prepared in advance, cover and refrigerate the chicken and water until the next day.
Bring the water to a boil and add the linguini.
Boil, uncovered, until al dente, 6-8 minutes.
Drain.
Submerge in cold water until cooled, then drain well again.
Remove any residue from the peppercorns.
In a 6-8 inch skillet, toast the peppercorns over medium-low heat until fragrant, 2-3 minutes.
Shake the skillet frequently.
Pour the peppercorns into a blender and grind into a fine powder.
Add the chilies and oil to the skillet.
Cook over low heat until the chilies begin to brown, about 3 minutes.
Let it cool and add the ground pepper, vinegar, soy sauce, and cilantro.
On a shallow plate, place a base of noodles.
Top with cucumber and chicken.
Pour the dressing evenly over the salad and mix to combine.
