To make the chicken, in a large pot, combine the ginger, garlic, peppercorns, soy sauce and chicken. Add enough water to completely cover the chicken and stir in the salt. Set over high heat and bring to a boil. Reduce the heat so the water simmers and simmer until the chicken is cooked through, about 30 minutes.

Remove the pot from the heat and let the chicken cool slightly in the water. When the chicken is cool enough to handle, shred the meat with your hands or a fork, discarding the skin and bones. Reserve the meat in a little bit of the poaching liquid.

To make the dressing, in a bowl, whisk together the ponzu, brown sugar, ginger, lime zest, lime juice, canola oil–olive oil blend, garlic, cilantro, Sriracha and green onions. The dressing can be made up to 48 hours in advance; cover and refrigerate until ready to use.

While the chicken is cooling, bring another large pot of water to a boil over high heat. Add the noodles and cook according to the package instructions. Drain well and rinse under cool water. 

In a large bowl, combine the noodles, carrots, cucumber, mint, cabbage and chicken, and toss with the dressing to taste. Let the salad rest, as it will continue to absorb the dressing. Adjust the seasoning with salt and pepper. Add Sriracha and sprinkle with the nuts.