Serving size: ¼ of recipe
Ingredients:
- Noodles: Rice vinegar, unseasoned (2 tablespoons)
- Cucumber, large, thinly sliced into lengthwise halves (1/2 piece)
- Noodles, udon (6 ounces)
- Chicken, cooked, shredded (2 cups)
- Sesame oil, toasted (1 teaspoon)
- Cilantro leaves (1 cup)
- Scallions, sliced thinly (2 pieces)
- Radishes, trimmed, sliced thinly (4 pieces)
- Soy sauce, reduced sodium (2 tablespoons)
- Sugar (2 teaspoons)
- Scallion-chile oil: Red pepper flakes, crushed (2 tablespoons)
- Garlic, sliced thinly (2 cloves)
- Peppercorns (1 teaspoon)
- Ginger, fresh, chopped (1 tablespoon)
- Vegetable oil (1/2 cup)
- Scallions, sliced thinly (2 pieces)
- Star anise (2 pods)
Directions:
1. Place all the ingredients for making the scallion-chile oil in a medium saucepan. Heat on medium and cook the mixture for three minutes or until the garlic and scallions are a bit golden brown. Set aside to cool after pouring the oil into a jar.2. Meanwhile, heat a large pot filled with water. Once boiling, add the noodles and cook according to package directions. Rinse and shake off excess water before transferring into a large bowl.
3. Combine the sugar, soy sauce, oil, and vinegar in a small bowl. Pour over the cooked noodles along with the scallions and chicken. Toss gently until evenly coated.
4. Add the radishes, cucumber, and cilantro into the mixture. Toss again and serve drizzled with chile oil.
5. Enjoy.
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