Noodle Salad with Chicken 
and Chile-Scallion Oil

This bracing dish offers a taste of China's Sichuan Province and needs no reheating or additional prep at lunchtime.
Photo by Barbara B.
Adapted from bonappetit.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

Servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from bonappetit.com

Ingredients

  • CHILE-SCALLION OIL

  • 2

    scallions, thinly sliced

  • 2

    garlic cloves, thinly sliced

  • 2

    star anise pods

  • 2

    tablespoons crushed red pepper flakes

  • 1

    tablespoon chopped fresh ginger

  • 1

    teaspoon Sichuan peppercorns

  • 1/2

    cup vegetable oil

  • NOODLES AND ASSEMBLY

  • 6

    oz. 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

    scallions, thinly sliced

  • 1/2

    large English hothouse cucumber, halved lengthwise, thinly sliced

  • 4

    radishes, trimmed, thinly sliced

  • 1

    cup cilantro leaves or any sprout

Directions

CHILE-SCALLION OIL 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. DO AHEAD: Chile oil can be made 4 days ahead. Cover and chill. NOODLES AND ASSEMBLY 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. 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. DO AHEAD: Noodles can be cooked the night before. Toss with 1 tsp. oil; cover and chill. Store noodles with chicken; store vegetables and dressing separately.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: