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Noodle Salad With Chicken and Chile-Scallion Oil

Name: Noodle Salad With Chicken and Chile-Scallion Oil
Cuisine: chinese
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 small grocery run gets this on the table.

Ingredients

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directions

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.
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.
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.
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.

Recipes sourced from Epicurious.com.

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