Noodle Salad With Chicken and Chile-Scallion Oil (2024)

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

1/2 cup vegetable oil

Noodles and assembly:

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

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Reviews (31)

• I made this dish a while ago and although my hubby and I love very spicy food, we found it WAY too hot. WAY. Maybe we have more powerful chili peppers than other people. In any case, I finally came back to this recipe, and made a few changes: Double the ginger. Double the soy/sesame oil/sugar mixture. 1/2 tsp chili flake. This time I added asparagus (because I had some), crushed peanut, and a squeeze of lime (again, because I had it in the house.) Came out FABULOUS! We both had seconds. YUM! Will make this often!

  • rimabg

  • Eureka, CA

  • 4/5/2020

• Looooove this recipe! Delicious as written but also lends itself well to adaptation. The method I've landed on is to poach chicken in stock, soy, and Chinese five spice. I reserve some of the broth and incorporate it into the dressing. Also add extra veg... shelled edamame and shredded Napa cabbage, I aim for 50/50 noodles/cabbage. The chili oil is addictive, we love it really spicy in my house. Make this one often, especially great at the height of summer and makes great work lunches.

  • charvel

  • Orange County, CA

  • 1/29/2018

• I just loved this recipe. The oil is very hot, so I added to taste and had a bit left over. Everything comes together easily and has all the components to be a complete one-dish meal. Instead of chicken, I topped this with sliced flat iron steak. It's really the kind of recipe you can substitute whatever protein you want. Used thin udon noodles and will most definitely make again.

  • lschmidt

  • Portland, OR

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  • 3/10/2017

• I supplemented the vegetables with julienned zucchini and shredded carrot as others recommended. I also would recommend not using a full 1/2 cup of oil. It made more than the recipe really needs and left everything slick and greasy. But overall, I really liked this recipe and will make again with these edits.

  • Anonymous

  • Boston area

  • 3/5/2017

• Super tasty, and incredibly quick (especially if you use a rotisserie chicken, as I did). I used snap peas and mint because radish and cilantro aren't my thing, and it was still delicious. One word of caution: The recipe doesn't ask you to grind the peppercorns, and if you get a bite of one they are incredibly overwhelming. I'll make again, but either omit or crush them a bit.

  • Anonymous

  • 2/10/2017

• This is amazing

  • fffggd

  • CA

  • 1/29/2017

• Everyone really enjoyed this! I added the shredded carrots as suggested by other reviewers. The oil really made the dish pop.

  • nmkramer12

  • California

  • 9/19/2016

• Delicious summer meal! Followed the directions exactly using soba noodles with wonderful results. Be warned however - oil is very spice. Too spicy for the rest of family but I was in heaven. Kids and husband ate without the oil without complaint however will make for only me next time. Will more veggies - cucumbers and shredded carrots. And cut down on the crushed red pepper slightly.

  • rbl31

  • St. Louis, MO

  • 8/4/2016

• Loved it. Would SO make again. I followed the directions exactly, but used a store bought chili oil -- didn't want to take the time to do the running around I'd need to. I did add a sprinkling of sea salt on top of my serving which I think helped. I also think that the additions people suggested below, like the shredded carrots, sesame seeds and other vegetables would be a good thing -- just cuke and radishes aren't quite enough. So glad I stumbled on this, and am looking forward to making the chili oil.

  • Anonymous

  • Edmonton AB

  • 7/29/2016

• Loved this dish! Well seasoned. Chili oil is spicy so you don't need much.

  • ljng

  • San Diego, CA

  • 7/16/2016

• This was a great hot weather dinner. Followed the recipe, but used ponzu instead of soy sauce. Noodles were cha soba. Leftover breast from a rotisserie chicken. The chili oil was quite hot, so use sparingly.

  • Anonymous

  • Florida

  • 7/2/2016

• Delicious, healthy, quick—this recipe's going into the regular rotation. We used store-bought rotisserie chicken and whole wheat ramen, and we added lots more cucumber and radish along with some shredded carrot, to achieve a more optimal balance of vegetables to noodles. We're planning to use the leftover chile oil on grilled shrimp tonight.

  • mw_slc

  • Salt Lake City, UT

  • 6/26/2016

• I made a few small changes. Slightly less oil and garlic. A little more sesame oil. We love spicy food, but found this just a little bit too hot. Maybe our batch of chili flakes was especially potent . We love this, but next time I make it I will tone down the chili a little, and generally use more of the sesame soy dressing and less of the oil.

  • rimabg

  • Eureka, CA

  • 6/9/2016

• Very delish. I like the addition of lime juice and fresh grated ginger to perk up the potential heaviness of the noodles and oil. Otherwise, very nice. M thinking that a sprinkle of toasted sesame seeds would be a nice addition.

  • ktwa

  • California

  • 6/6/2016

• Delish and excellent leftovers for lunch the next day! I used store-bought chili oil and poached a chicken breast in chicken stock and chili oil. Otherwise, followed the directions.

  • Anonymous

  • Vancouver, Canada

  • 5/23/2016

TagsPasta SaladPastaUdon NoodleNoodleRamen NoodleMainDinnerLunchDairy FreeEasyWeeknight Meals30 Minutes or LessQuickBon Appétit