Cut 2 green onions into 4cm long pieces. Place onions, peppercorns, ginger and ¼ cup Fountain Sriracha sauce, Fountain Soy sauce and water to cover chicken. Bring to the boil over medium high heat. Reduce heat to low. Simmer covered, for 5 minutes or until chicken is just cooked through. Remove from heat. Stand in cooking liquid for 5 minutes. Drain; discard green onions, peppercorns and ginger.
When cool enough to handle, slice chicken, place noodles in a large heatproof bowl cover with boiling water. Drain and rinse under cold water. Thinly slice remaining green onions.
Combine remaining Fountain Siracha sauce, Fountain Soy sauce, sesame oil and Saxa red chilli salt in a bowl. Place chicken, green onions, cucumber, capsicum and ¾ of the coriander leaves in a serving bowl. Drizzle over dressing, gently toss to combine. Top with remaining coriander. Serve.