Noodle Salad With Chicken And 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
- 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
- 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:
- 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.
- 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.
- DO AHEAD:
scallions, garlic, anise pods, red pepper, fresh ginger, peppercorns, vegetable oil, japanese wheat noodles, soy sauce, rice vinegar, sugar, sesame oil, chicken, scallions, hothouse cucumber, radishes, cilantro
Taken from www.epicurious.com/recipes/food/views/noodle-salad-with-chicken-and-chile-scallion-oil-51232420 (may not work)