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Noodle Salad With Chicken and Chile-Scallion Oil
- prep: 0 hr
- cook: 0 hr
- total: 0 hr
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This spicy, crunchy, and refreshing noodle salad will make any weeknight better, and is a great way to use up leftover roast chicken.
Ingredients
- 2 scallions, thinly sliced
- 2 garlic cloves, thinly sliced
- 2 star anise pods
- 2 tablespoons crushed red pepper flakes
- 1 tablespoon chopped fresh ginger
- 1 teaspoon Sichuan peppercorns
- 1/2 cup vegetable oil
- 6 ounces Japanese wheat noodles (such as ramen, somen, or udon)
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons unseasoned rice vinegar
- 2 teaspoons sugar
- 1 teaspoon toasted sesame oil
- 2 cups shredded cooked chicken
- 1/2 large English hothouse cucumber, halved lengthwise, thinly sliced
- 4 radishes, trimmed, thinly sliced
- 1 cup cilantro leaves or any sprout
Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 467 % Daily Value *
- Total Fat: 37 g 57.46%
- Saturated Fat: 8 g 38.65%
- Trans Fat: 0 g %
- Cholesterol: 0 mg 0%
- Sodium: 1142 mg 47.58%
- Calcium: 24 mg 2.39%
- Potassium: 185 mg 5.29%
- Magnesium: 0 mg 0%
- Iron: 3 mg 16.15%
- Zinc: 0 mg 0%
- Total Carbohydrate: 31 g %
- Dietary Fiber: 2 g 9.46%
- Sugar: 3 g
- Protein: 6 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 1 g
- Vitamin A 28.05%
- Vitamin C 5.8%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat7
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch2
- Exchange - Vegetables0
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total2 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq