Noodle salad with chicken and chile-scallion oil

Ingredients:

Chile-scallion oil

• 2 scallions, thinly sliced
• 2 garlic cloves, thinly sliced
• 2 star anise pods
• 2 T crushed red pepper flakes
• 1 T chopped fresh ginger
• 1 tsp Sichuan peppercorns
• 1/2 C oil

Noodles and assembly

• 6 ounce Japanese wheat noodles (ramen, somen, udon)
• 2 T shoyu
• 2 T unseasoned rice vinegar
• 2 tsp sugar
• 1 tsp toasted sesame oil
• 2 C shredded cooked chicken
• 2 scallions, thinly sliced
• 1/2 large English cucumber, halved lengthwise, thinly sliced
• 4 radishes, trimmed, thinly sliced
• 1 C cilantro leaves or any sprout

Preparation

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.  (Chile oil can be made 4 days ahead.  Cover and chill).
2. Cook noodles in a large pot of boiling water according to package directions; drain.  Rinse noodles under cold water, then shake off as much water as possible.
3. Whisk shoyu, vinegar, sugar, and oil in a medium bowl until sugar dissolves.  Add noodles, chicken, and scallions; toss to coat.
4. Toss with cucumber, radishes, and cilantro and drizzle with chile oil just before serving.

Note: Noodles can be cooked the night before.  Toss with 1 tsp oil, cover and chill.  Store noodles with chicken; store veggies and dressing separately.