Noodle Salad with Chile Oil

Noodle salad with fresh herbs, scallions, radishes and greens, drizzled with a homemade sautéed chile-garlic- scallion oil is a winner. Savory, delicious, 15-minute meal.

This salad has plenty of good stuff in it. If you didn’t know, fresh herbs and scallions are superfoods hiding in plain sight. Use more scallions, green and white parts, to enhance any savory dish: eggs, grain bowls, black beans, pasta… Fresh herbs improve any meal; they’re flavor-enhancers, they brighten any dish, and they make food look good. Add whatever protein you want to this: shrimp, shredded rotisserie chicken, tofu (extra-firm, cubed)… the list of options is nearly endless. It’s definitely a fresh, flavorful salad. 

Prep your chile oil in advance, up to 4 days, and you can cook your noodles a day or two before, then you have a quick lunch or weeknight dinner at the ready in the time it takes to chop cilantro and scallions. I love to use this chile-oil,and the crispy sautéed bits, scallions, red pepper, and garlic spooned over this noodle salad and any grain bowl I make. Chile-oil improves nearly everything. Instead of the red pepper flakes, I crumbled up whole dried red thai chiles. I love how they became darkened, caramelized in the oil. Try it. 

Noodle Salad with Fresh Herbs, Scallions, Radishes and Chile Oil
Serves 4
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Chile-Scallion Oil
  1. 2 scallions, thinly sliced
  2. 2 garlic cloves, thinly sliced
  3. 2 tablespoons crushed red pepper flakes
  4. 2 tablespoons chopped fresh ginger
  5. ½ cup vegetable oil, plus more as needed
Noodles and Assembly
  1. 6 oz. Japanese wheat noodles (such as ramen, somen, or udon)
  2. 2 tablespoons reduced-sodium soy sauce
  3. 2 tablespoons unseasoned rice vinegar
  4. 1 teaspoon toasted sesame oil
  5. 2 cups shredded cooked chicken, 6 jumbo gulf shrimp, or 2 cups sautéed or raw, cubed firm tofu
  6. 2 scallions, green and white parts, thinly sliced
  7. ½ large English hothouse cucumber, halved lengthwise, thinly sliced
  8. 4 radishes, trimmed, thinly sliced, plus radish greens, if desired, torn
  9. 1½ cups cilantro leaves and stems or any sprout, diced
Chile-Scallion Oil
  1. 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. Add more oil if the mixture is too dense, and you want to thin it.
  2. Chile oil can be made 4 days ahead. Cover and chill.
Noodles
  1. Cook noodles in a large pot of boiling water according to package directions (about 6 minutes for soba, buckwheat noodles); drain. Rinse noodles under cold water, then shake off as much water as possible.
  2. Whisk soy sauce, vinegar, and oil in a medium bowl until combined Add noodles, protein of choice, and scallions; toss to coat.
  3. Toss with cucumber, radishes, radish greens, and cilantro and drizzle with chile oil just before serving.
Adapted from Bon Appetit
Adapted from Bon Appetit
Ageless Diet Life http://agelessdietlife.com/