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Posted by / Saturday, August 27, 2016

Asian Noodle Chicken Vegetable Salad with Chili Scallion Oil

Asian Noodle Chicken Vegetable Salad with Chili Scallion Oil
Asian Noodle Chicken Vegetable Salad with Chili Scallion Oil is so good I had to share it with you. The original recipe came from Epicurious, I made a few adjustments to make this a favorite with the whole family including adding extra veggies, since we can never have enough, and a minor tweak to the Chili Scallion Oil to keep the heat at a medium burn.

I was actually praying Colt would forget the leftovers for lunch, but he was on it, and said it only improved on day 2. I can't wait to make it again, the kids have asked to take it for lunch when they head back to school.  I seriously can't live without the Chili Scallion Oil, the star anise adds a wonderful flavor, and leaves the house smelling delicious! If you have members of your family who don't like the heat serve the Chili Scallion Oil on the side. It was even delicious without the Chili Scallion Oil but it really adds some nice complex flavors to send this salad over the top!


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In a small pot add 1/2 cup Grapeseed Oil, 2 Thinly Sliced Scallions, 2 cloves Minced Garlic, 2 whole Star Anise Pods, 1 tablespoon Crushed Red Pepper, and 1 tablespoon Grated Fresh Ginger. Bring to a simmer over medium heat and reduce heat to low, cook until garlic starts to brown and mixture is fragrant. Cool and then store in the refrigerator until ready to use.
Make sure not to burn the garlic.
(I cut back on the crushed red pepper because even though my kids like heat they don't like anything too hot. I also omitted Sichuan Peppercorns because I couldn't find them at the grocery store, and it was still delicious.)
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To make Soy Sauce Vinaigrette: Whisk together 3 tablespoons Soy Sauce, 3 tablespoons Unseasoned Rice Vinegar, 3 teaspoons Sugar,  and 2 teaspoons Sesame Seed Oil, until well combined.
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Cook 9.5 ounces Japanese Wheat Somen Noodles and rinse under cold water. Drain well. In a large bowl drizzle with 2/3rds Soy Sauce Vinaigrette. 
(Noodles can be cooked ahead of time and tossed with a little sesame seed oil and refrigerated until ready to use.) 
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Add 1/2 whole English Cucumber Sliced Thin, 1/2 whole Red Bell Pepper Sliced Thin, 4 whole Radishes Sliced Thin, 1 cup Shredded Carrots, 1 cup Mung Bean Sprouts, 1 handful Cilantro Leaves Roughly Chopped, and 2 whole Scallions Sliced Thin.
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Add 2 1/2 cups Cooked Chicken. Drizzle with remaining Soy Sauce Vinaigrette, and toss until well combined.
Tip: I cooked the chicken the night before in the Chili Scallion Oil and refrigerated it. It was so good! 
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Drizzle Asian Noodle Chicken Vegetable Salad with Chili Scallion Oil or serve Chili Scallion Oil on the side to customize each individual plate. 
Asian Noodle Chicken Vegetable Salad With Chili Scallion Oil
Asian Noodle Chicken Vegetable Salad with Chili Scallion Oil is perfect to enjoy cold on a hot day but delicious enough to carry into the cooler months and still be a favorite! The flavors are amazing! 





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Asian Noodle Chicken Vegetable Salad with Chili Scallion Oil

Recipe by Serena Bakes Simply From Scratch Adapted From Epicurious 
Asian-Noodle-Chicken-Vegetable-Salad-Chili-Scallion-Oil.jpg
Asian Noodle Chicken Vegetable Salad with Chili Scallion Oil is a healthy recipe with plenty of flavor perfect for lunch or dinner.
Prep time: PT20M
Cook time: PT10M
Total time: PT30M
Yield: 5 Servings
Ingredients
  • 1/2 cup Grapeseed Oil
  • 2 whole Scallions, Thinly Sliced
  • 2 cloves Garlic, Minced
  • 2 whole Star Anise Pods
  • 1 tablespoon Crushed Red Pepper
  • 1 tablespoon Fresh Ginger, Grated
  • 3 tablespoons Soy Sauce
  • 3 tablespoons Unseasoned Rice Vinegar
  • 3 teaspoons Sugar
  • 2 teaspoons Sesame Seed Oil
  • 9.5 ounces Japanese Somen Noodles, Cooked According To Package And Rinsed Under Cold Water
  • 1/2 whole English Cucumber, Thinly Sliced
  • 1/2 whole Red Bell Pepper, Seeded and Sliced Thin
  • 4 whole Radishes, Thinly Sliced
  • 1 cup Shredded Carrots
  • 1 cup Mung Bean Sprouts
  • 1 handful Cilantro Leaves, Roughly Chopped
  • 2 whole Scallions, Thinly Sliced
  • 2 1/2 cups Cooked Chicken
Cooking Directions
  1. To make Chili Scallion Oil: In a small saucepan combine grapeseed oil, 2 thinly sliced scallions, garlic, star anise pods, crushed red pepper, and ginger. Mix until combined. Cook over medium heat until simmering, reduce heat to low, and cook until garlic starts to brown. Cool and store in refrigerator until ready to use.
  2. To Make Soy Sauce Vinaigrette: Whisk together soy sauce, rice vinegar, sugar, and sesame seed oil until well combined.
  3. In a large bowl drizzle rinsed noodles with 2/3rds Soy Sauce Vinaigrette, and toss to coat. Add all the remaining ingredients and drizzle with remaining Soy Sauce Vinaigrette. Toss until well combined.
  4. Serve immediately or refrigerate until ready to serve.
  5. Drizzle with desired amount of Chili Scallion Oil or serve Chili Scallion Oil on the side to customize each plate to desired spiciness.
Asian Noodle Chicken Vegetable Salad with Chili Scallion Oil

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Hi! My name is Serena and welcome to my site! I'm a wife and mother to 3. A few of my favorite things are cooking, baking, dark chocolate, family game nights, and the ocean. My biggest dislike is lima beans, please don't ask for a recipe... My husband Colt regularly joins me in the kitchen and has become the primary photographer of our site. I hope you'll join us on our fun cooking adventure!

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