Reader Favorites

Reader Favorites
Reader Favorites

Salad Recipes

Salad Recipes
Salad Recipes

Christmas Recipes

Christmas Recipes
Christmas Recipes

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!


Asian-Noodle-Chicken-Vegetable-Salad-Chili-Scallion-Oil-Grapeseed-Garlic-Star-Anise-Pods-Crushed-Red-Pepper-Ginger.jpg
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.)
Asian-Noodle-Chicken-Vegetable-Salad-Chili-Scallion-Oil-Soy-Sauce-Unseasoned-Rice-Vinegar-Sugar-Sesame-Seed-Oil.jpg
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.
Asian-Noodle-Chicken-Vegetable-Salad-Chili-Scallion-Oil-Somen-Noodles-Soy-Sauce-Vinaigrette.jpg
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.) 
Asian-Noodle-Chicken-Vegetable-Salad-Chili-Scallion-Oil-Cucumber-Red-Bell-Pepper-Radish-Carrot-Scallion-Cilantro-Mung-Bean-Sprouts.jpg
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.
Asian-Noodle-Chicken-Vegetable-Salad-Chili-Scallion-Oil-Chicken.jpg
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! 
Asian-Noodle-Chicken-Vegetable-Salad-Chili-Scallion-Oil-Drizzle.jpg
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! 






Yield: 6 ServingsPin it

Asian Noodle Chicken Vegetable Salad with Chili Scallion Oil

Asian Noodle Chicken Vegetable Salad with Chili Scallion Oil is a healthy recipe with plenty of flavor perfect for lunch or dinner.
4.8 out of 5 based on 7 user ratings
prep time: 10 MINScook time: 20 MINStotal time: 30 mins

ingredients:

Chili Scallion Oil
  • 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

Soy Sauce Vinaigrette
  • 3 tablespoons Soy Sauce
  • 3 tablespoons Unseasoned Rice Vinegar
  • 3 teaspoons Sugar
  • 2 teaspoons Sesame Seed Oil

Asian Chicken Vegetable Salad
  • 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

instructions

Chili Scallion Oil
  1. 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.
Soy Sauce Vinaigrette
  1. Whisk together soy sauce, rice vinegar, sugar, and sesame seed oil until well combined.
Asian Chicken Vegetable Salad
  1. 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.
  2. Serve immediately or refrigerate until ready to serve.
  3. Drizzle with desired amount of Chili Scallion Oil or serve Chili Scallion Oil on the side to customize each plate to desired spiciness.
calories
431
fat (grams)
20
carbs (grams)
48
protein (grams)
10
sugar (grams)
7
Created using The Recipes Generator

Asian Noodle Chicken Vegetable Salad with Chili Scallion Oil

No comments

Serena Bakes Simply From Scratch Copyright © 2011-2017 All Rights Reserved. Powered by Blogger.