Noodle Salad With Chicken and Chile-Scallion Oil
Noodle Salad With Chicken and Chile-Scallion Oil is a flavorful Chinese Chinese Recipes dish prepared with quality ingredients. Cook all ingredients in a small saucepan over medium heat, swirling pan occasionally, until scallions and garlic are just golden brown, about 3 minutes.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionCook 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.
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 teaspoon oil; cover and chill.
Store noodles with chicken; store vegetables and dressing separately.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.