And Chile-Scallion Oil

  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.

oil, scallions, garlic, anise pods, red pepper, fresh ginger, peppercorns, vegetable oil, noodles, japanese wheat noodles, soy sauce, rice vinegar, sugar, sesame oil, chicken, scallions, hothouse cucumber, radishes, cilantro

Taken from www.epicurious.com/recipes/member/views/noodle-salad-with-chicken-and-chile-scallion-oil-52806841 (may not work)

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