Name: Noodle Salad with Chicken and Chile-Scallion Oil
Yield: Makes 4 servings
Ingredients: 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; 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 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

A white plate of noodle salad with chicken and chilescallion oil.

Noodle Salad with Chicken and Chile-Scallion OilMichael Graydon + Nikole Herriott

This spicy, crunchy, and refreshing noodle salad will make any weeknight better, and is a great way to use up leftover roast chicken.

Recipe information

Yield
Makes 4 servings

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 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 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

Preparation

For chile-scallion oil:
Step 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.
Step 2
DO AHEAD: Chile oil can be made 4 days ahead. Cover and chill.
For noodles and assembly:
Step 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.
Step 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.
Step 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.

TagsPasta Salad Pasta Udon Noodle Noodle Pasta & Noodles Ramen Noodle Main Dinner Lunch Dairy Free Easy Weeknight Meals 30 Minutes or Less Quick Bon Appétit

Recipe notes

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