Noodle Salad With Chicken And Chile-Scallion Oil
Serves: 2
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
53
Spice
51
Sweetness
56
Sourness
41
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
2 tbsps
Crushed Red Pepper Flakes1 tbsp
Ginger (chopped fresh)1 tsp
Peppercorns (sichuan)1 cup
Vegetable Oil170 g
Wheat Noodle (japanese)2 tbsps
Soy Sauce (reduced-sodium)2 tsps
Sugar1 tsp
Toasted Sesame Oil2 cups
Cooked Chicken (shredded)1 cup
Cilantro LeavesDirections:
1
For 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
2
Let cool; transfer oil to a jar
3
DO AHEAD: Chile oil can be made 4 days ahead
4
Cover and chill
5
Cook all ingredients in a small saucepan over medium heat, swirling pan occasionally, until scallions and garlic are just golden brown, about 3 minutes
6
Let cool; transfer oil to a jar
7
DO AHEAD: Chile oil can be made 4 days ahead
8
Cover and chill
9
For noodles and assembly: Cook noodles in a large pot of boiling water according to package directions; drain
10
Rinse noodles under cold water, then shake off as much water as possible
11
Whisk soy sauce, vinegar, sugar, and oil in a medium bowl until sugar dissolves
12
Add noodles, chicken, and scallions; toss to coat
13
Toss with cucumber, radishes, and cilantro and drizzle with chile oil just before serving
14
DO AHEAD: Noodles can be cooked the night before
15
Toss with 1 teaspoon oil; cover and chill
16
Store noodles with chicken; store vegetables and dressing separately
17
Cook noodles in a large pot of boiling water according to package directions; drain
18
Rinse noodles under cold water, then shake off as much water as possible
19
Whisk soy sauce, vinegar, sugar, and oil in a medium bowl until sugar dissolves
20
Add noodles, chicken, and scallions; toss to coat
21
Toss with cucumber, radishes, and cilantro and drizzle with chile oil just before serving
22
DO AHEAD: Noodles can be cooked the night before
23
Toss with 1 teaspoon oil; cover and chill
24
Store noodles with chicken; store vegetables and dressing separately