Noodle Salad with Chicken and Chile-Scallion Oil
By GadgetGirl
This bracing dish offers a taste of China's Sichuan Province and needs no reheating or additional prep at lunchtime.
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
Details
Servings 4
Adapted from bonappetit.com
Preparation
Step 1
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.
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