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
1 cup cilantro leaves or any sprout
4 radishes, trimmed, thinly sliced
Instructions
CHILE-SCALLION OIL
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 Submitted
4/27/2014
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