Best 4 Noodle Salad With Chicken And Chile Scallion Oil Recipes
Indulge in a delightful culinary journey with our tantalizing noodle salad with chicken and chile scallion oil, a dish that harmoniously blends the essence of Southeast Asian flavors with a modern twist. This vibrant salad features tender chicken, springy noodles, and an array of crisp vegetables, all tossed in a zesty chile scallion oil dressing that awakens your taste buds. Alongside this main dish, we present a medley of complementary recipes to elevate your dining experience. From the refreshing cucumber salad with a hint of sesame and rice vinegar to the indulgent coconut rice pudding with its creamy and aromatic allure, each recipe is carefully curated to complement the main course. Get ready to embark on a flavor-filled adventure with our comprehensive guide to this delectable noodle salad and its accompanying dishes.
Check out the recipes below so you can choose the best recipe for yourself!
NOODLE SALAD WITH CHICKEN AND CHILE-SCALLION OIL RECIPE - (4/5)
Provided by á-4084
Number Of Ingredients 19
Steps:
- 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. DO AHEAD: Chile oil can be made 4 days ahead. Cover and chill. 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. Whisk soy sauce, vinegar, sugar, and oil in a medium bowl until sugar dissolves. Add noodles, chicken, and scallions; toss to coat. Toss with cucumber, radishes, and cilantro and drizzle with chile oil just before serving. DO AHEAD: Noodles can be cooked the night before. Toss with 1 tsp. oil; cover and chill. Store noodles with chicken; store vegetables and dressing separately.
NOODLE SALAD WITH CHICKEN AND CHILE-SCALLION OIL
This spicy, crunchy, and refreshing noodle salad will make any weeknight better, and is a great way to use up leftover roast chicken.
Provided by Bon Appétit Test Kitchen
Categories Salad Chicken Quick & Easy Lunch Noodle Bon Appétit Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 4 servings
Number Of Ingredients 19
Steps:
- For 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.
- DO AHEAD: Chile oil can be made 4 days ahead. Cover and chill.
- For noodles and assembly:
- 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.
- Whisk soy sauce, vinegar, sugar, and oil in a medium bowl until sugar dissolves. Add noodles, chicken, and scallions; toss to coat. Toss with cucumber, radishes, and cilantro and drizzle with chile oil just before serving.
- DO AHEAD: Noodles can be cooked the night before. Toss with 1 teaspoon oil; cover and chill. Store noodles with chicken; store vegetables and dressing separately.
CHILE-OIL NOODLES WITH CILANTRO
In this 20-minute recipe, a mixture of savory condiments coats bowlfuls of wide noodles chilled slightly by a quick rinse in cool water. While you cook the udon, take the time to prepare the sauce, abundant with contrasting flavors, and the fresh herbs. The sauce can be made in advance, but make sure it's at room temperature before tossing it with the noodles and the cilantro at the last minute. Substitutions are welcome: Swap in chile crisp in place of the chile oil with crunchy garlic, or scallions in place of garlic chives. Sichuan chile oil brings a citrusy flavor that is hard to replicate, so don't skip it. It can vary in spice level: For a milder sauce, use only the liquid oil, or add Sichuan peppercorns from the bottom of the oil for extra tingle. Fried shallots are here for texture, but omit them if you use chile crisp.
Provided by Judy Kim
Categories weekday, noodles, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of water to boil and cook noodles according to package instructions, stirring from time to time to prevent them from sticking. Drain well in a colander, then run noodles under cold water until cooled.
- Meanwhile, in a large bowl, combine all three oils with the soy sauce and 1/2 cup garlic chives.
- Toss cooled noodles into the chile oil mixture. Gently fold in the crumbled fried shallots and chopped cilantro. Divide among four bowls, and top with more garlic chives and cilantro sprigs.
CHICKEN NOODLE SALAD
Get ready to make all sorts of friends when you bring a big bowl of this Asian chicken noodle salad to the next big cookout. The only folks you might scare away are the ones who brought regular pasta salads. There's just something delightfully addictive about this special combination of cold and spicy. This recipe is the perfect catchall for all those summer vegetables we're supposed to be eating more of, as well as any dry leftover chicken you have around.
Provided by Chef John
Categories Salad 100+ Pasta Salad Recipes Spaghetti Pasta Salad Recipes
Time 2h35m
Yield 4
Number Of Ingredients 17
Steps:
- Whisk garlic, rice vinegar, soy sauce, fish sauce, brown sugar, Sriracha, hoisin, and sesame oil together in a mixing bowl for the dressing.
- Tear chicken apart into strands similar in width to the spaghetti. Refrigerate until ready to use.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and rinse with cold water.
- Transfer spaghetti to a mixing bowl; add the chicken, carrots, bell pepper, and green onions. Pour in the dressing and toss by hand until well combined. Seal the surface of the salad with plastic wrap and refrigerate, tossing occasionally, for 2 to 12 hours, the longer the better.
- Add peanuts, basil, mint, and cilantro to the salad. Toss well; taste and adjust for seasoning.
Nutrition Facts : Calories 441.3 calories, Carbohydrate 64.5 g, Cholesterol 18.4 mg, Fat 12 g, Fiber 5.5 g, Protein 20 g, SaturatedFat 1.8 g, Sodium 1543.2 mg, Sugar 16.1 g
Tips:
- To make the most flavorful chile-scallion oil, use a variety of fresh herbs and spices. Some good options include cilantro, basil, mint, ginger, and garlic.
- Be sure to heat the oil until it is very hot, but not smoking. This will help to release the flavors of the herbs and spices.
- When cooking the noodles, be sure to add them to boiling water. This will help them to cook evenly.
- If you are using cooked chicken, be sure to shred it into small pieces before adding it to the salad. This will help it to absorb the flavors of the dressing.
- For the best flavor, serve the noodle salad immediately after it is made.
Conclusion:
Noodle salad with chicken and chile-scallion oil is a delicious and easy-to-make dish that is perfect for a summer meal. The combination of flavors and textures in this salad is sure to please everyone at your table. So next time you are looking for a quick and easy meal, give this noodle salad a try.
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