VIETNAMESE NOODLE SALAD WITH CHILI SCALLION OIL ENJOY DAN:

VIETNAMESE NOODLE SALAD WITH CHILI SCALLION OIL by CHEF DAN:

Serves 4

CHILE-SCALLIONS OIL:

3 scallions, thinly sliced

2 garlic cloves, thinly sliced

2 star anise pods

2 teaspoon each toasted sesame seeds, and green chipotle powder

1 thumb-size fresh ginger, chopped

1 teaspoon Sichuan peppercorn

1/3-cup sunflower

NOODLE AND ASSEMBLY:

1 (6 Oz) package soba noodles

2 tablespoon EACH soy sauce and rice vinegar

2 teaspoon EACH sugar, and toasted sesame oil

2 cup shredded cooked chicken

2 scallions, thinly bias cut

1 English cucumber, halved lengthwise, thinly sliced

4 radishes, thinly sliced

1 cup cilantro leaves

3 tablespoon dry roasted peanuts

CHILI-SCALLION OIL:

1.   Cook all ingredients in a skillet over medium-heat, swirling pan occasionally, until scallions, garlic and ginger until golden brown.

2.   About 3 minutes, and let cool and transfer oil to Mason jar.

NOODLE ASSEMBLY:

1.   Cook noodles according to package directions; drain.

2.   Rinse noodles under cold water, then shake off as much water.

3.   Whisk soy sauce and next 3 ingredients together in a bowl until sugar dissolves.

4.   Add noodles, chicken and scallions, toss to coat.

5.   Toss with cucumber, radishes cilantro leaves.

6.   Drizzle with chili oil and top with peanuts.

ENJOY DAN:                                  SING SONGS & PLANT SEEDS!!