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Noodle Salad with Chicken 
and Chile-Scallion Oil

5.0

(1)

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Michael Graydon + Nikole Herriott

This bracing dish offers a taste of China's Sichuan Province and needs no reheating or additional prep at lunchtime.

Recipe information

  • Yield

    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
½ 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
½ large English hothouse cucumber, halved lengthwise, thinly sliced
4 radishes, trimmed, thinly sliced
1 cup cilantro leaves or any sprout

Preparation

  1. 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.

    DO AHEAD: Chile oil can be made 4 days ahead. Cover and chill.

  2. Noodles and assembly

    Step 2

    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 3

    Whisk soy sauce, vinegar, sugar, and oil in a medium bowl until sugar dissolves. Add noodles, chicken, and scallions; toss to coat.

    Step 4

    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.

Nutrition Per Serving

Calories (kcal) 510 Fat (g) 32 Saturated Fat (g) 5 Cholesterol (mg) 60 Carbohydrates (g) 30 Dietary Fiber (g) 3 Total Sugars (g) 3 Protein (g) 28 Sodium (mg) 480
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