Name: Noodle Salad with Chicken and Chile-Scallion Oil
Yield: Makes 4 servings
Ingredients: 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

A white plate of noodle salad with chicken and chilescallion oil.

Noodle Salad with Chicken and Chile-Scallion OilMichael Graydon + Nikole Herriott

This spicy, crunchy, and refreshing noodle salad will make any weeknight better, and is a great way to use up leftover roast chicken.

Recipe notes

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