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Bon Appétit

Noodle Salad with Chicken 
and Chile-Scallion Oil

4.3

(103)

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Michael Graydon + Nikole Herriott

This bracing dish offers a taste of China's Sichuan Province and needs no reheating or additional prep at lunchtime.

Recipe information

  • Yield

    4 Servings

Ingredients

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

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

½

large English hothouse cucumber, halved lengthwise, thinly sliced

4

radishes, trimmed, thinly sliced

1

cup cilantro leaves or any sprout

Preparation

  1. Chile-scallion oil

    Step 1

    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.

    Step 2

    DO AHEAD: Chile oil can be made 4 days ahead. Cover and chill.

  2. Noodles and assembly

    Step 3

    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.

    Step 4

    Whisk soy sauce, vinegar, sugar, and oil in a medium bowl until sugar dissolves. Add noodles, chicken, and scallions; toss to coat.

    Step 5

    Toss with cucumber, radishes, and cilantro and drizzle with chile oil just before serving.

    Step 6

    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.

Nutrition Per Serving

Calories (kcal) 510 Fat (g) 32 Saturated Fat (g) 5 Cholesterol (mg) 60 Carbohydrates (g) 30 Dietary Fiber (g) 3 Total Sugars (g) 3 Protein (g) 28 Sodium (mg) 480
Explore Bon AppétitChileVegetableCucumberLunchLunch al DeskoNoodlePasta & NoodlesSaladGreen Onion ScallionChickenPoultryHealthyishSichuan
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Reviews (103)

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  • Incredibly easy with leftover chicken & jarred chili oil. The cool crunch veggies & herbs are a nice contrast to the spice

    • Kristin

    • NY

    • 4/4/2024

  • Don't know the country is spelled Chile, the pepper is chili with an i at the end.

    • Anonymous

    • Co,orado

    • 7/20/2021

  • We really enjoyed this - and so quick and easy for a nice weeknight dinner. Will make again

    • MYK

    • San Diego, CA

    • 6/6/2021

  • Flavor bomb. Loved it. so quick and easy if you use leftover chicken. Wil make again.

    • rachsb86

    • Cleveland

    • 7/28/2020

  • excellent recipe, I make this regularly, both for weeknight dinners and would serve to guests. I tend to use leftover chicken, but have also had fantastic results cooking chicken breasts and thighs in the instant pot for 10 min plus natural release, using chicken broth or bouillon instead of water.

    • forest

    • vermont

    • 6/29/2020

  • This was great, even with vegan chicken! Would make this again all the time, and wasn't as complicated as it looks!

    • Anonymous

    • Stockholm

    • 5/5/2020

  • Delicious! Roasted my own chicken and served it at a tennis tournament. The ladies loved it!

    • brushjl

    • Solon, ohio

    • 8/16/2018