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.