Noodle Salad With Chicken And Chile

Name: Noodle Salad With Chicken And Chile-Scallion Oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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; 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

Servings: persons

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

1
CHILE-SCALLION OIL
2
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.
3
DO AHEAD: Chile oil can be made 4 days ahead. Cover and chill.
4
NOODLES AND ASSEMBLY
5
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.
6
Whisk soy sauce, vinegar, sugar, and oil in a medium bowl until sugar dissolves. Add noodles, chicken, and scallions; toss to coat.
7
Toss with cucumber, radishes, and cilantro and drizzle with chile oil just before serving.
8
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.

743

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: CHILE-SCALLION OIL, 2 scallions, thinly sliced, 2 garlic cloves, thinly sliced, 2 star anise pods, and more.

Yes, Noodle Salad With Chicken And Chile-Scallion Oil falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Noodle Salad With Chicken And Chile-Scallion Oil

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions