Ingredients
4 SERVINGS


CHILE-SCALLION OIL
2 scallions, thinly sliced
2garlic cloves, thinly sliced
 2 star anise pods
2tablespoons crushed red pepper flakes
1tablespoon chopped fresh ginger
1teaspoon Sichuan peppercorns
½cup vegetable oil


NOODLES AND ASSEMBLY


6oz. Japanese wheat noodles (such as ramen, somen, or udon)
2 tablespoons reduced-sodium soy sauce
2 tablespoons unseasoned rice vinegar
2 teaspoons sugar
1teaspoon toasted sesame oil
2cups shredded cooked chicken
2scallions, thinly sliced
½large English hothouse cucumber, halved lengthwise, thinly sliced
4radishes, trimmed, thinly sliced
1cup cilantro leaves or any sprout


Preparation
CHILE-SCALLION OIL
Step 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.

Step 2
DO AHEAD: Chile oil can be made 4 days ahead. Cover and chill.

NOODLES AND ASSEMBLY
Step 3
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.

Step 4
Whisk soy sauce, vinegar, sugar, and oil in a medium bowl until sugar dissolves. Add noodles, chicken, and scallions; toss to coat.

Step 5
Toss with cucumber, radishes, and cilantro and drizzle with chile oil just before serving.

Step 6
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.