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.

Noodle Salad with Fresh Herbs, Scallions, Radishes and Chile Oil

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Author Tania Van Pelt

Ingredients

Chile-Scallion Oil

  • 2 scallions thinly sliced
  • 2 garlic cloves thinly sliced
  • 2 tablespoons crushed red pepper flakes
  • 2 tablespoons chopped fresh ginger
  • ½ cup vegetable oil plus more as needed

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
  • 1 teaspoon toasted sesame oil
  • 2 cups shredded cooked chicken 6 jumbo gulf shrimp, or 2 cups sautéed or raw, cubed firm tofu
  • 2 scallions green and white parts, thinly sliced
  • ½ large English hothouse cucumber halved lengthwise, thinly sliced
  • 4 radishes trimmed, thinly sliced, plus radish greens, if desired, torn
  • cups cilantro leaves and stems or any sprout diced

Instructions

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.

Recipe Notes

Adapted from Bon Appetit