Asian Noodle Salad with Chicken and Chile-Scallion Oil

CPARKTX

This was really good. I doubled everything so I would have leftovers tomorrow. Side of Tsunami Spin corn. 



Recipe:

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
• ½ cup vegetable oil

Cook all of the above on medium heat about 4-5 min until the garlic starts to brown; remove from heat; strain and refrigerate. 

Noodles And Assembly

• 6 oz. Japanese wheat noodles (I used Soba)
• 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
• ½ large English hothouse cucumber, halved lengthwise, thinly sliced
• 4 radishes, trimmed, thinly sliced
• 1 cup cilantro leaves or any sprout

Legume

Love it - right in my wheelhouse.

caliking

Most excellent! How far ahead did you make the chile oil? I imagine it gets better after a day or so?

theyolksonyou

I'd eat the hell outta that!  Excellent as usual 

bgebrent

Wow TX!  Great lookin grub!  Love the noodle dish and chicken thighs!  Strong dish!  Great share!

CPARKTX

@caliking I did the oil about an hour and a half in advanced and then refrigerated to cool; be interesting to see how it is today. 

CPARKTX

@caliking the flavors were great today, better the second day and veggies held up fine

caliking

Good to know. Those flavors just sounded like they would get even better after some time to get friendly. Thanks for the recipe. I love seeing your cooks!

Mattman3969

Don't know how I missed this. You did real good!!

anton

Yeah, I'd eat that for two days straight as well, nice work!