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Noodle Salad with Chicken and Chile-Scallion Oil
4 servings
Steps
- 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: Chile oil can be made 4 days ahead. Cover and chill.
- Noodles and assembly
- 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: Noodles can be cooked the night before. Toss with 1 tsp. oil; cover and chill. Store noodles with chicken; store vegetables and dressing separately.
Originally published at Bonappetit.com. Reproduced for personal collection.
