Noodle Salad with Chicken and Chile-Scallion Oil
"This spicy, crunchy, and refreshing noodle salad will make any weeknight better, and is a great way to use up leftover roast chicken...."
INGREDIENTS
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2 scallions, thinly sliced
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2 garlic cloves, thinly sliced
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2 star anise pods
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2 tablespoons crushed red pepper flakes
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1 tablespoon chopped fresh ginger
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1 teaspoon Sichuan peppercorns
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1/2 cup vegetable oil
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6 ounces Japanese wheat noodles (such as ramen, somen, or udon)
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2 tablespoons reduced-sodium soy sauce
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2 tablespoons unseasoned rice vinegar
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2 teaspoons sugar
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1 teaspoon toasted sesame oil
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2 cups shredded cooked chicken
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2 scallions, thinly sliced
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1/2 large English hothouse cucumber, halved lengthwise, thinly sliced
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4 radishes, trimmed, thinly sliced
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1 cup cilantro leaves or any sprout
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