• Place the chicken breasts in a medium pot and fill it with water until the breasts are covered. Partly cover the pot, bring the water to a boil and reduce the heat to a simmer. Simmer for 10 minutes and then turn the heat off completely. Let the chicken remain in the pot for another 15 to 20 minutes. Take out the breasts and set aside to cool down. Shred them with two forks.
• Bring the same pot of water used to poach the chicken breasts to a boil and cook the noodles per the packet instructions. Drain them in a colander and rinse with cold water, set aside.

Chili Oil:

• Heat up the oil in a small pan over high heat. When it’s very hot, turn off the heat and add the dried chilies and Sichuan peppercorns. Let them steep for about 5 minutes and then filter the oil with a strainer. Discard the residue and keep the oil for the sauce.
• Whisk the vinegar, soy sauce, sugar, sesame oil, sesame seeds, garlic, and chili oil together in a small bowl.
• In a large bowl, mix the noodles and shredded chicken with the spicy sauce. Divide into smaller bowls or plates, and top each portion with cucumber, crushed peanuts and cilantro.