A Burst of Inspiration
Spicy Chicken Noodle Salad has a special place in my heart. I first created this dish on a warm summer evening, craving something refreshing yet satisfying. I had leftover roast chicken in the fridge and a bunch of fresh veggies from the farmer’s market. The idea of a cool noodle salad popped into my head, and before I knew it, Spicy Chicken Noodle Salad was born. The combination of tender noodles, crunchy vegetables, and that zingy chile-scallion oil came together beautifully, creating a dish that has since become a staple in my kitchen.
Experimenting with Flavors
Creating Spicy Chicken Noodle Salad allowed me to play with flavors and textures. I wanted something that wasn’t just another chicken salad but one that could stand out with bold, exciting flavors. The chile-scallion oil was the game-changer—it added a layer of heat and fragrance that transformed the simple ingredients into something extraordinary. The freshness of the cilantro and the crispness of the cucumbers and radishes made each bite a delightful experience, making Spicy Chicken Noodle Salad the perfect dish to share with friends and family.
A Versatile Favorite
What I love most about Spicy Chicken Noodle Salad is its versatility. Whether you’re using ramen, somen, or udon, the noodles adapt perfectly to the flavors. The salad is also great for using up leftovers—shredded chicken works wonders here, but tofu or tempeh can easily replace it for a vegetarian twist. Each time I make this salad, I feel like I’m discovering something new, as I tweak the ingredients to suit my mood or what’s in the fridge. Spicy Chicken Noodle Salad has become more than just a recipe; it’s a canvas for creativity.
A Go-To for Busy Days
Spicy Chicken Noodle Salad has become my go-to dish when I need something quick, healthy, and utterly delicious. It’s perfect for those busy weeknights when time is short but you still want to enjoy a flavorful meal. The salad can be prepped ahead of time, making it an excellent option for meal prepping or packing for a lunch on the go. The vibrant colors and tantalizing flavors of Spicy Chicken Noodle Salad make it a dish that’s not only nourishing but also a joy to eat, reminding me why I fell in love with cooking in the first place.
Table of Contents
Chef’s Notes- Spicy Chicken Noodle Salad
- Balancing Heat: If you’re sensitive to spice, start with half the amount of red pepper flakes and Sichuan peppercorns. You can always add more to taste after making the chile-scallion oil.
- Make Ahead: The chile-scallion oil can be made up to a week in advance. Store it in an airtight container in the refrigerator and bring it to room temperature before using.
- Noodle Choice: Ramen, somen, or udon noodles work well in this dish. If you’re looking for a gluten-free option, rice noodles or soba noodles are great substitutes.
- Leftover Chicken: This recipe is perfect for using up leftover roast chicken. If you don’t have leftovers, you can quickly poach or grill chicken breasts.
- Customizable Veggies: Feel free to add or substitute vegetables based on what you have on hand. Carrots, bell peppers, or even snap peas would add great texture and flavor.
- Serving Suggestions: This dish is best served fresh, but if you’re preparing it in advance, keep the dressing and chile-scallion oil separate until just before serving to prevent the noodles from becoming soggy.
- Layering Flavors: When making the dressing, taste as you go. Adjust the balance of soy sauce, vinegar, and sugar to suit your preference—some might like it a bit tangier, while others prefer it sweeter.
- Cilantro Alternatives: If you’re not a fan of cilantro, fresh mint or Thai basil can be excellent alternatives, offering a different but equally refreshing flavor.
Spicy Chicken Noodle Salad
4
servings15
minutes10
minutes350
kcal5
minutes30
minutesThis spicy, crunchy, and refreshing noodle salad will elevate any weeknight dinner! Perfect for using up leftover roast chicken, this dish combines tender noodles, vibrant veggies, and a zesty chile-scallion oil. It’s a quick and easy meal that packs a punch of flavor. Inspired by the Bon Appétit Test Kitchen, this recipe is sure to become a household favorite.
Ingredients
- Chile-Scallion Oil
2 green onions, finely sliced
2 cloves of garlic, thinly sliced
2 pieces star anise
2 tablespoons red pepper flakes
1 tablespoon fresh ginger, minced
1 teaspoon Sichuan peppercorns
1/2 cup canola oil
- Noodles and Assembly
6 ounces ramen noodles (or somen or udon)
2 tablespoons light soy sauce
2 tablespoons rice wine vinegar
2 teaspoons granulated sugar
1 teaspoon toasted sesame oil
2 cups cooked chicken breast, shredded
2 green onions, finely sliced
1/2 large cucumber, thinly sliced lengthwise
4 radishes, thinly sliced
1 cup fresh cilantro leaves
- Alternative Ingredients:
Soy Sauce: Tamari or coconut aminos for gluten-free options.
Chicken: Tofu or tempeh for a vegetarian version.
Sichuan Peppercorns: Black peppercorns as a milder substitute.
Canola Oil: Olive oil or avocado oil.
Alternative Ingredients:
Soy Sauce: Tamari or coconut aminos for gluten-free options.
Chicken: Tofu or tempeh for a vegetarian version.
Sichuan Peppercorns: Black peppercorns as a milder substitute.
Canola Oil: Olive oil or avocado oil.
- Alternative Ingredients:
Soy Sauce: Tamari or coconut aminos for gluten-free options.
Chicken: Tofu or tempeh for a vegetarian version.
Sichuan Peppercorns: Black peppercorns as a milder substitute.
Canola Oil: Olive oil or avocado oil.
Directions
- Prepare Chile-Scallion Oil: In a small saucepan over medium heat, combine green onions, garlic slices, star anise pieces, red pepper flakes, minced ginger, Sichuan peppercorns, and canola oil. Stir occasionally until the green onions and garlic turn golden brown (about 3 minutes). Allow to cool and transfer to a jar.
- Cook Noodles: Boil ramen noodles in a large pot according to package instructions. Drain and rinse under cold water to stop cooking. Shake off excess water.
- Make Dressing: In a medium bowl, whisk together light soy sauce, rice wine vinegar, granulated sugar, and toasted sesame oil until the sugar dissolves.
- Assemble Salad: In a large mixing bowl, combine cooked noodles with shredded chicken and finely sliced green onions. Toss well to coat with the dressing.
- Add Vegetables: Gently mix in thinly sliced cucumber and radishes along with fresh cilantro leaves.
- Finish with Chile-Scallion Oil: Drizzle the prepared chile-scallion oil over the salad just before serving for an extra kick of flavor.
Equipment
- chef’s knife
- cutting board
- small saucepan
- Mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 350kcal
- Fat: 15g
- Saturated Fat: 2g
- Cholesterol: 50mg
- Sodium: 600mg
- Potassium: 400mg
- Carbohydrates: 40g
- Fiber: 3g
- Sugar: 5g
- Protein: 20g
- Vitamin A: 10IU
- Vitamin C: 15mg
- Calcium: 4mg
- Iron: 10mg
FAQs- Spicy Chicken Noodle Salad
Can I make this salad ahead of time?
Yes, you can prepare the components ahead of time, but for the best texture, mix the dressing and chile-scallion oil with the noodles just before serving.
Is there a vegetarian alternative for the chicken?
Absolutely! You can use tofu or tempeh as a vegetarian substitute. Simply pan-fry or bake it for added flavor before mixing it into the salad.
How spicy is the chile-scallion oil?
The oil has a moderate spice level. If you prefer it milder, reduce the amount of red pepper flakes and Sichuan peppercorns, or omit them entirely for a non-spicy version.
What can I use instead of Sichuan peppercorns?
If you can’t find Sichuan peppercorns or prefer a milder flavor, black peppercorns can be used as a substitute, though the dish will lose some of its characteristic numbing heat.
Can I use other types of noodles?
Yes, while ramen, somen, or udon are recommended, you can use rice noodles, soba, or even spaghetti in a pinch. Adjust the cooking time based on the noodle type.
