Heat sufficient water in a deep non-stick pan.
Take glass noodles in a bowl. Add hot water and soak the noodles for 5-10 minutes. Set aside.
Combine chicken breasts, salt, ½ teaspoon crushed peppercorns, garlic and 1 tablespoon lemon juice in a bowl and mix well. Set aside for 5-10 minutes.
Heat oil in a non-stick pan. Add marinated chicken and cook on low heat for 4 minutes. Flip and cook another side for 4 minutes.
To make dressing, combine remaining lemon juice, sugar, salt, soy sauce and remaining crushed peppercorns in a bowl and mix well. Chop coriander roots and add.
Slit red chilli, deseed and chop finely and add in the dressing. Whisk well till sugar dissolves.
Slice the cooked chicken breasts and set aside.
Strain the noodles and put in another bowl. Add spring bulbs, tomato, carrot, half the bean sprouts, half the spring onion greens, prepared dressing, sliced chicken and toss to mix.
Place the salad on a serving plate. Garnish with crushed peanuts, remaining bean sprouts, remaining spring onion greens and serve immediately.