Ingredients
Scale
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)
- 1½ cups cilantro leaves and stems or any sprout (diced)
Instructions
Chile-Scallion Oil
- 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.
- Chile oil can be made 4 days ahead. Cover and chill.
Noodles
- 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.
- Whisk soy sauce, vinegar, and oil in a medium bowl until combined Add noodles, protein of choice, and scallions; toss to coat.
- Toss with cucumber, radishes, radish greens, and cilantro and drizzle with chile oil just before serving.
Notes
Adapted from Bon Appetit
- Prep Time: 10 minutes
- Cook Time: 10 minutes