Asian Chicken Noodle Salad w/ Chile-Scallion Oil

Here Come the Mummies

I trust you all had a loving and romantic Valentines Day weekend! My wife and I had a nice and relaxing weekend which involved going to dinner at one of our favorite restaurants in Fort Wayne (Baker Street) and then we went to see one of our favorite bands Here Come the Mummies (this was the third time we've seen them). If you have never heard or seen Here come the Mummies I highly recommend checking them out, they are so much fun.

When it comes to Asian cuisine my skills are quite limited. I have made a few Asian inspired dishes, but it definitely isn't something I make all the time. I was looking to try something a little different and I came across something similar to this dish and decided to give it a go. I was very happy with how it turned out, but the first batch I definitely added a little much chile-scallion oil which I came to regret. So just know that this chile-scallion oil needs to be used with caution, especially if you or somebody that is eating it doesn't have much tolerance for spicy food. If that is the case, you are more than willing to exclude the oil all together and this dish would still be very good!

Asian Chicken Noodle Salad w/ Chile-Scallion Oil

Ingredients

• 2 Scallions, thinly sliced
• 2 Garlic cloves, thinly sliced
• 2 Tbsp Crushed red pepper flakes
• 1 Tbsp Fresh ginger, chopped
• 3/4 tsp Black pepperconrs
• 1/4 tsp Lemon zest
• 1/2 cup Vegetable oil
• 6 oz Udon noodles
• 2 Tbsp Reduced-sodium soy sauce
• 2 Tbsp Unseasoned rice vinegar
• 2 tsp Sugar
• 1 tsp Toasted sesame oil
• 2 cups Store bought rotisserie chicken, mix white and dark
• 1/2 English hothouse cucumber, thinly sliced
• 4 Radishes, trimmed, thinly sliced
• 1 cup Cilantro leaves

Cooking Directions

1. For the chile-scallion oil, combine the first seven ingredients in a saucepan and cook over medium heat, swirling the pan occasionally. Cook until scallions and garlic are just golden brown, about 3 minutes. Let cool; transfer oil to jar. (Chile oil can be made 4 days ahead and refrigerated.)
2. Cook Udon noodles in a large pot of boiling water according to package directions; drain. Rinse noodles under room temperature water to stop cooking process, then shake off as much water as possible.
3. Whisk soy sauce, vinegar, sugar, and sesame oil in a medium bowl until sugar dissolves. Add noodles, chicken, and scallions; toss to coat.
4. Toss with cucumber, radishes, and cilantro. Plate salad and drizzle with chile oil just before serving (don't use all the oil, you can always add more!).

*Note - The chile-scallion oil can be jarred and stored in the refrigerator. I've used it a few times to saute with and sear meats to add another layer of flavor.

**Note - I used a Benriner Japanese Mandoline to get super thin cucumbers and radishes. Best one on the market in my book.

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