I found this recipe from a magazine and thought it would be a great way to try some new ingredients and make a healthy lunch. The best part is that it tastes better the next day and you can eat it cold - perfect for a quick lunch at work. Do Ahead: make the chile oil. Noodles can be cooked the night before. Toss the cooked noodles with 1 tsp. vegetable oil and cover and chill in the fridge. Store noodles with chicken and store vegetables and dressing separately. When ready to eat just mix everything together!
Ingredients:
Oil:
2 scallions, thinly sliced
2 garlic cloves,thinly sliced
2 tbsp. crushed red pepper flake
1 tbsp. fresh ginger, thinly sliced
1 tsp. Sichuan peppercorns
1/2 cup vegetable oil
Noodles and Assembly:
6 oz. Japanese wheat noodles (ramen, somen, or udon)
2 tbsp. reduced sodium soy sauce
2 tbsp. unseasoned rice vinegar
2 tsp. sugar
1 tsp. toasted sesame oil
2 cups cooked chicken, shredded
2 scallions, thinly sliced
1/2 english cucumber, thinly sliced
4 radishes, trimmed, thinly sliced
1 cup herbs (parsley, basil, mint)
Directions:
Chile-Scallion Oil:
1. Cook all ingredients in a small saucepan over medium low heat, swirling pan occasionally, until scallions and garlic just golden brown, about 5 minutes. Let cool and transfer to a jar. Oil can be made ahead and stored for a few days in the fridge.
Noodles:
1. Cook noodles in a large pot of boiling water according to the package directions. Drain and rinse noodles under cold water, then shake off as much water as possible.
2. Combine soy sauce, vinegar, sugar and oil in a medium bowl until the sugar dissolves.
3. Add noodles, chicken, and scallions to dressing. Toss to coat.
4. Add cucumbers, radishes, and herbs and a drizzle of chile oil just before serving.
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