And Chile-Scallion Oil

• 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.

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)