Noodle Salad With Chicken and Chile-Scallion Oil
A refreshing Asian-inspired noodle salad featuring tender wheat noodles and shredded chicken, tossed with crisp vegetables and a spicy chile-scallion oil. The dish combines the heat of Sichuan peppercorns and chile flakes with cooling cucumber and fresh herbs.
Ingredients
- •2 whole scallions, thinly sliced
- •2 cloves garlic cloves, thinly sliced
- •2 pods star anise pods
- •2 tablespoons crushed red pepper flakes
- •1 tablespoon chopped fresh ginger
- •1 teaspoon Sichuan peppercorns
- •½ cup vegetable oil
- •6 ounces Japanese wheat noodles (such as ramen, somen, or udon)
- •2 tablespoons reduced-sodium soy sauce
- •2 tablespoons unseasoned rice vinegar
- •2 teaspoons sugar
- •1 teaspoon toasted sesame oil
- •2 cups shredded cooked chicken
- •2 whole scallions, thinly sliced
- •½ whole large English hothouse cucumber, halved lengthwise, thinly sliced
- •4 whole radishes, trimmed, thinly sliced
- •1 cup cilantro leaves or any sprout
Cooking Instructions
- 1.
Cook all ingredients in a small saucepan over medium heat, swirling pan occasionally, until scallions and garlic are just golden brown, about 3 minutes. Let cool; transfer oil to a jar.
3 min
- 2.
DO AHEAD: Chile oil can be made 4 days ahead. Cover and chill.
- 3.
Cook noodles in a large pot of boiling water according to package directions; drain. Rinse noodles under cold water, then shake off as much water as possible.
10 min
- 4.
Whisk soy sauce, vinegar, sugar, and oil in a medium bowl until sugar dissolves. Add noodles, chicken, and scallions; toss to coat. Toss with cucumber, radishes, and cilantro and drizzle with chile oil just before serving.
5 min
- 5.
DO AHEAD: Noodles can be cooked the night before. Toss with 1 teaspoon oil; cover and chill. Store noodles with chicken; store vegetables and dressing separately.
